Make sure to read the recipes carefully incase your dog has any food allergies that you are aware of and then double-check to see if any of those ingredients are listed below. Many dogs have different nutritional and dietary needs at different stages in their life, so make sure if you have any concerns or questions to make an appointment to see your local Vet and always check by getting your Veterinarians approval before trying out any new recipes for your canine pal.
Table of Contents
Healthy & Nutritional Homemade Recipes
Peanut Butter Thumbprints
1 cup whole wheat flour
1/2 cup natural no sugar added applesauce
1/2 cup natural peanut butter
1/4 cup wheat germ
1 tablespoon honey
Preheat oven to 350 degrees. Spray a cookie sheet with non-stick cooking spray and set aside. Combine all ingredients in a mixing bowl. Knead with hands until well mixed. Roll dough into 3/4 inch balls and press onto baking sheet with thumb. Circles should be about 1 inch wide. Bake for 20 minutes then turn oven off. Leave treats in the oven as it cools for an additional 30 minutes, or until crunchy. Store treats in an air-tight container in the refrigerator.
Makes approximately 48 treats, serving size: 1 treat
Chicken and Rice Crispies
1/2 cup brown rice, steamed
1 jar baby food chicken
1 egg
3 tablespoons wheat germ
1 tablespoon dried parsley flakes
Preheat oven to 350 degrees. Spray cookie sheet with non-stick cooking spray and set aside. Combine all ingredients in a bowl and mix well. Spoon 1 tablespoon scoops of mixture onto cookie sheet and flatten out using the back of the spoon. Bake for 30 minutes. Store treats in an airtight container in the refrigerator. Treats will soften in the refrigerator. If crispier treats are preferred they can be toasted up again in a toaster oven before serving.
Makes approximately 20 treats, serving size: 1 treat
Veggie Bites
2 cups frozen mixed vegetables
1 1/2 cups all-natural chicken stock
1/4 cup corn meal
1/2 cup whole wheat flour
2 tablespoons wheat germ
1 tablespoon safflower oil
1 tablespoon reserved chicken stock
2 tablespoons chopped fresh parsley
Preheat oven to 350 degrees. Spray cookie sheet with non-stick cooking spray and set aside. Combine frozen vegetables and chicken stock in a pot and bring to a boil. Cook vegetables for five minutes. Strain vegetables, reserving the left over chicken stock. Pour cooked vegetables in a mixing bowl and mash. Add remaining ingredients to mashed vegetables and mix well. Roll dough into 3/4 inch balls. Press balls onto cookie sheet with thumb into 1 inch circles. If dough is sticking, balls can be rolled in a little extra flour before pressing into circles. Bake for 15 minutes then turn oven off. Leave treats in the cooling oven for an additional 30 minutes to allow for crisping. Store treats in an air-tight container in the refrigerator.
Makes approximately 24 treats, serving size: 1 treat
Chunky Cheddar Beef Bites
2 jars baby food beef
4 tablespoons safflower oil
1/2 cup shredded cheddar cheese
5 slices whole grain natural bread, cubed
2 tablespoons dried parsley flakes
Preheat oven to 350 degrees. Spray cookie sheet with non-stick cooking spray and set aside. Cut bread into cubes and place in mixing bowl. In a separate bowl combine beef, oil, cheese, and parsley. Mix well. Pour meat mixture over bread cubes and gently stir with a fork until bread is well coated with meat mixture. Place coated bread cubes onto the cookie sheet. Bake for 20 minutes then turn off oven. Allow Beef Bites to remain in the cooling oven for an additional 30 minutes to allow for crisping. Remove from oven after crisping and allow to cool. Break apart cubes and store in an air-tight container in the refrigerator.
Makes approximately 48 treats, serving size: 1 treat
Apple Crisps
1 cup natural unsweetened applesauce
1/2 cup low-fat cottage cheese
1 tablespoon honey
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1 1/2 cups whole wheat flour, plus extra for kneading
1/3 cup cornmeal
Preheat oven to 350 degrees. Spray cookie sheet with a non-stick cooking spray and set aside. Combine all ingredients in a bowl and mix well. Place approximately 1/3 of dough on a well-floured surface and knead with hands using extra flour as needed until dough doesn’t stick. Flatten kneaded dough out with hands to 1/4 inch thickness and cut into desires shapes. Repeat until all dough is used. Place cut outs onto cookie sheet and bake for 30 minutes. After 30 minutes, turn oven off and let treats remain in oven for an additional 15 minutes to crisp. Store treats in an air-tight container in the refrigerator.
Makes approximately 72 small 1 inch treats, less if larger cookie cutters are used. Serving size: 1 treat
