Dog Food Recipes
As a rule of thumb, homemade dog food should contain1/3 protein from meat, eggs or dairy products, 2/3 from grains and vegetables. On this formulation your dogs will be eating more nutritious food without all the additives. Here is a menu that will please any pooch. Your pets will thank you.
- Maggie’s Chicken Stew
- Doggy’s Healthy Combo
- Riley’s Raving Hearty Burger Stew
- Pete’s Veggie Pâté
- Daisy’s Liver Delight
- Sydney’s Lovin’ Liver Bites
- Yogi’s Shrimp n’ Eggs
- Sadie’s Salad Bowl
- Tom’s Turkey Pot Pie
- Bandit’s Best Lamb
Maggie’s Chicken Stew
Yield: About 8 Cups
2 ½ pounds whole chicken
1 cup green peas
1 cup chopped carrots
½ cup chopped sweet potato
½ cup chopped zucchini
½ cup chopped yellow squash
½ cup chopped green beans
½ cup chopped celery
1 tablespoon kelp powder
1 tablespoon dried rosemary
12 to 16 cups spring water
For Dogs only: Combine 8 ounces whole barley and 6 ounces rolled oats in a 10 quart pot. Add enough water to cover the mixture (about 12 to 16 cups of spring water). For cats, omit this step.
Add vegetables and chicken. Bring to a boil and simmer for 2 hours on low heat. Remove from heat and let cool. Debone the chicken and return meat to pot. Puree the mixture until smooth. Dogs like a thick soup but if you are using this recipe for cat food, you may need to add a little water for a less thick consistency. Put meal size portions in containers; refrigerate enough for three days and freeze the remainder.
The following guide will help you know how much to feed without overfeeding. Many variables should be considered such as the dog’s age, weight and activity level. Most adult cats will eat about one cup per day. For most dogs, the total daily portion should be given in two meals.
Dog’s Weight |
Total Daily Portion |
Less than 10 pounds |
1 to 1 ½ cups |
11 to 20 pounds |
2 to 3 cups |
21-40 pounds |
4 cups |
Increase the amount of daily portion by 2 cups for each additional 20 pounds your dog weighs.
Doggy’s Healthy Combo
Yield: About 8 Cups
1/2 cup brown rice
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped squash (acorn or yellow squash)
1/2 cup chopped zucchini
1/2 cup tofu
1 tablespoon tamari (natural soy sauce)
¼ teaspoon each oregano and rosemary
4 to 6 cups spring water
Mix all ingredients in a stainless steel pot and make sure there is enough water to cover the rice and veggies. Bring the mixture to a boil then reduce heat and simmer for an hour. Remove from heat and let cool. Serve at room temperature and to fancy it up you can add toppings - parmesan cheese, yogurt, a sprig of parsley, or 1 teaspoon freshly grated ginger. Make up meal size portions, keeping enough for two or three days in the fridge and freeze the rest.
Riley’s Raving Hearty Burger Stew
Yield: About 9 cups
1 pound ground beef (or turkey)
1/2 pound millet
1/2 pound chopped spinach
1/2 pound chopped carrots
2 tablespoons kelp powder
4 to 6 cups spring water
Mix all ingredients in a stainless-steel pot with enough water to cover. Bring to a boil, then lower heat and simmer for 30 minutes. Remove from heat and cool mixture. Use an electric hand mixer or a food processor to puree mixture to a nice thick stew. Make up meal sized portions; stew will be fine in the fridge for three days and the rest can be frozen.
Pete’s Veggie Pâté
Yield: 45 servings / Serving Size: 1 tablespoon
½ cup coarsely chopped carrots
¼ cup coarsely chopped yellow squash
¼ cup coarsely chopped sweet potato
½ cup coarsely chopped green beans
½ cup green peas
½ cup coarsely chopped pumpkin
¼ cup unsweetened berry juice
1 tablespoon barley juice powder
2 tablespoons grated Parmesan cheese
3 tablespoons plain yogurt
No cooking for this yummy treat. Combine all of the ingredients in a food processor and puree until creamy. Serve with dog safe crackers. Store the rest of the pate in a glass dish for up to 4 days.
Daisy’s Liver Delight
Yield: 4 servings / Serving Size: ½ cup
1 tablespoon olive oil
½ pound fresh liver (beef, chicken, turkey or duck)
½ teaspoon dried rosemary
¼ cup alfalfa sprouts
1 tablespoon fresh parsley, lightly chopped
¼ cup yogurt
¼ cup carrot, grated
Sauté the liver in the olive oil cooking until slightly browned. Mix in the rosemary. Remove from heat and allow cooling to room temperature. Put mixture in a food processor and add the alfalfa sprouts, parsley, yogurt and carrot. Puree until smooth and creamy.
Sydney’s Lovin’ Liver Bites
Yield: 40 servings / Serving Size 1 ounce
3 pounds liver, chicken or turkey
½ teaspoon fresh or dried oregano or rosemary; use them alone or combined.
Turn oven on to 325°F. Using a large baking pan lay out the liver and sprinkle spices on top. Bake for about 30 minutes. Remove from the oven and allow cooling. Cut the liver into 1-inch cubes. These healthy homemade treats will stay fresh in the refrigerator for 2-3 days and up to a month in the freezer.
Yogi’s Shrimp and Eggs
Yield: 1 serving / Serving Size: ½ cup
1 teaspoon olive oil
1 medium-sized diced shrimp
1 egg, beaten
1 teaspoon grated parmesan cheese
1 teaspoon plain yogurt
Melt the olive oil in a small stove top pan over medium heat. Add the shrimp and sauté for a minute. Add the beaten egg and stir around until the egg is just cooked. Allow to cool to room temperature. Sprinkle with parmesan cheese and yogurt.
Sadie’s Salad Bowl
Yield: 2 servings / Serving Size: ½ cup
½ cup chopped shrimp (or deboned organic chicken, or cooked crabmeat)
½ cup salad greens
1 tablespoon alfalfa or red clover sprouts, chopped
1 teaspoon olive oil
1 tablespoon cottage cheese or plain yogurt
Toss all ingredients together except the cottage cheese/yogurt. Before serving add a dollop of cottage cheese or yogurt. Freezes well and refrigerates for 2 to 3 days.
Yield: 8 cups / Serving Size: Dog’s Weight |
Total Daily Portion |
Up to 10 pounds |
1 to 1 ½ cups |
11 to 20 pounds |
2 to 3 cups |
21 to 40 pounds |
4 cups |
Increase portion by 2 cups for each additional 20 pounds your dog weighs.
1 pound turkey, ground
¼ pound liver (turkey or chicken)
¼ pound whole oats
¼ pound chopped sweet potatoes
¼ pound chopped celery
2 tablespoons kelp powder
2 tablespoons dried oregano
4 to 6 cups spring water
Combine all of the ingredients in a pot and cover with water. Heat to boiling and then lower heat and simmer for 30 minutes. Remove from heat and cool. Puree until smooth. Store in the fridge for up to 4 days or freeze in meal size portions.
Bandit’s Best Lamb
Yield: About 9 cups / Serving Size:
Dog’s Weight |
Total Daily Portion |
Up to 10 pounds |
1 to 1 ½ cups |
11 to 20 pounds |
2 to 3 cups |
21 to 40 pounds |
4 cups |
For each additional 20 pounds of weight, add 2 cups.
1 pound ground or chopped lamb meat
½ pound lamb kidneys, chopped
½ pound whole barley
½ pound collard greens, chopped
½ pound carrots, chopped
2 tablespoons kelp powder
1 teaspoon dried rosemary
4 to 6 cups spring water
Mix all ingredients in a pot with enough water to cover. Allow mixture to boil then lower heat and simmer for about 30 minutes. Remove from the heat and let cool. Puree with an electric hand mixer or food processor and working in batches until smooth and creamy. Portion up into meal size; refrigerate for up to four days and freeze the rest.
