Halo's Healthy Homemade Dog Food Recipes

Spot’s Stew Chicken

Yield: About 8 Cups

2 ½ pounds whole chicken
¼ cup chopped fresh garlic
1 cup green peas
1 cup coarsely chopped carrots
½ cup coarsely chopped sweet potato
½ cup coarsely chopped zucchini
½ cup coarsely chopped yellow squash
½ cup coarsely chopped green beans
½ cup coarsely chopped celery
1 tablespoon kelp powder
1 tablespoon dried rosemary
11 to 16 cups spring water

For dogs only: Add 8 ounces whole barley and 6 ounces rolled oats, and adjust the water content to a total of 16 cups or enough to cover the ingredients (According to Halo Veterinarian, Dr. Donna Spector, cats require zero carbohydrate content in their diet, so this would be an unnecessary addition for cats).

Instructions: Combine all of the ingredients in a 10-quart stockpot (stainless steel, please) with enough water to cover. Bring to a boil, then turn down the heat as low as possible and simmer for 2 hours (the carrots should be quite soft at the end of the cooking time). Remove from the heat, let cool, and debone the chicken. With an electric hand mixer, or using a food processor and working in batches, blend all the ingredients into a nice puree; the stew should be slightly thicker for dogs and more soupy for cats. Using zip lock bags or plastic yogurt containers, make up meal-sized portions. Refrigerate what you’ll need for three days and freeze the rest. Be sure and seek your pet’s advice (and your vet’s) on ideal meal sizes.

Serving Size: Amounts will vary depending on age, activity level, current health, weight, and season, but here are some guidelines: The average adult cat will eat roughly 1 cup a day. Because dogs vary so much in size, consult the table below. The amount shown should be split into at least two meals daily.

For each additional 20 pounds, add 2 cups. Remember, all pets are individuals, so let your intuition and observations guide you, and always consult your vet.

Healthy Cornucopia for Dogs

Yield: About 8 Cups

1/2 cup brown rice
1/2 cup celery, coarsely chopped
1/2 cup carrots, coarsely chopped
1/2 cup acorn squash (or yellow squash), coarsely chopped
1/2 cup zucchini, coarsely chopped
1/2 cup tofu
1/2 cup portabella mushrooms, coarsely chopped
1 tablespoon tamari (or natural soy sauce)
Dash of oregano
Dash of rosemary
4 to 6 cups spring water

Combine all ingredients in a stainless steel pot with enough water to cover. Bring to a boil then lower the heat, cover, and simmer for 1 hour, or until the rice is tender. Remove from the heat and let cool. Serve at room temperature topped with one or all of the following condiments: Parmesan cheese, yogurt, a sprig of parsley, 1 teaspoon crushed garlic or 1 teaspoon freshly grated ginger. Using plastic containers, make up meal-sized portions and freeze whatever you won’t use within 3 or 4 days.

Bravo’s Bodacious Hearty Burger Stew

Yield: About 9 cups

1 pound ground beef or turkey
1/2 pound millet
1/2 pound spinach, chopped
1/2 pound carrots, coarsely chopped
2 cloves garlic, chopped
2 tablespoons kelp powder
4 to 6 cups spring water

Combine all ingredients in a stainless-steel pot with enough water to cover. Bring to a boil, then lower heat and simmer for 30 minutes, or until the carrots are tender. Remove from heat, and allow to cool. With an electric hand mixer or a food processor, blend into a puree. Using plastic containers, divide into meal-sized portions. Refrigerate 3 days worth and freeze the rest.

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Green 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

Mix all of the ingredients in a food processor until creamy. Serve on crackers. The pâté may be stored in a glass container in the refrigerator for up to 4 days.

Voyko’s Liver and Greens Shake

Yield: 4 servings / Serving Size: ½ cup

1 tablespoon butter
½ pound fresh liver (beef, chicken, turkey or duck)
½ teaspoon garlic powder
½ teaspoon dried rosemary
¼ cup chopped alfalfa sprouts
1 tablespoon chopped fresh parsley
¼ cup yogurt
¼ cup grated carrot

Melt the butter in a skillet over medium heat. Sauté the liver, turning frequently until lightly browned on all sides. Add the garlic powder and rosemary, then turn off the heat and cool to room temperature. Transfer to a food processor, add the alfalfa sprouts, parsley, yogurt and carrot and pulse until thick and creamy.

Voyko’s Paw-Lickin’ Liver Treats

Yield: 40 servings / Serving Size 1 ounce

3 pounds chicken or turkey liver
Fresh or dried oregano (optional)
Fresh or dried rosemary (optional)
Minced fresh garlic (optional)

Preheat the over to 325°F. Place the liver on a large baking pan and sprinkle the herbs on top. Bake for about 30 minutes. Remove from the oven and let cool, then dice the liver into 1-inch cubes. Put a few ounces into individual ziplock bags, and freeze the portions that won’t be eaten right away. Your healthy homemade treats will stay fresh in the refrigerator for 2-3 days, and up to a month in the freezer.

Shrimp and Eggs

Yield: 1 serving / Serving Size: ½ cup

1 teaspoon butter
1 medium-sized wild shrimp, diced
1 egg, beaten
¼ teaspoon garlic powder
1 teaspoon grated Parmesan cheese
1 teaspoon plain yogurt

Melt the butter in a small skillet over medium heat. Add the shrimp and sauté for a moment, then add the egg and cook until just set. Stir in the garlic powder and turn off the heat. Cook to room temperature, then top with Parmesan cheese and yogurt, before serving.

Lunchtime Salad Treat

Yield: 2 servings / Serving Size: ½ cup

½ cup chopped wild shrimp, deboned organic chicken, or wild crabmeat, cooked and cooled
½ cup mixed salad greens
1 tablespoon chopped alfalfa or red clover sprouts
1 teaspoon olive oil
1 tablespoon cottage cheese or plain yogurt

In a small bowl, toss and combine the shrimp, salad greens, sprouts and olive oil. Transfer to serving dishes and top with the cottage cheese before serving. Freeze any portions you won’t use within 2-3 days.

Sweetie’s Turkey Pie in a Pot

Yield: 8 cups / Serving Size: (below)

For each additional 20 pounds, add 2 cups. Remember, all pets are individuals, so let your intuition and observations guide you.

1 pound ground turkey
¼ pound organic liver (either turkey or chicken)
¼ pound whole oats
¼ pound sweet potatoes, coarsely chopped
¼ pound celery, coarsely chopped
2 tablespoons kelp powder
2 tablespoons dried oregano
4 to 6 cups springwater

Combine all of the ingredients in a stainless steel pot with enough water to cover. Bring to a boil, then lower the heat and simmer for 30 minutes, or until the barley is soft. Remove from the heat and let cool. With an electric hand mixer, or using a food processor and working in batches, blend all the ingredients into a nice puree. Using Ziploc bags or plastic yogurt containers, make up meal-sized portions and freeze whatever you won’t use within 3 or 4 days.

Jasimine’s Lamb Delight

Yield: About 9 cups / Serving Size: (below)

For each additional 20 pounds, add 2 cups. Remember, all pets are individuals, so let your intuition and observations guide you.

1 pound ground or chopped lamb meat
½ pound lamb kidneys, chopped
½ pound whole barley
½ pound collard greens, chopped
½ pound carrots, coarsely chopped
2 tablespoons kelp powder
1 teaspoon dried rosemary
4 to 6 cups springwater

Combine all of the ingredients in a stainless steel pot with enough water to cover. Bring to a boil, then lower the heat and simmer for 30 minutes, or until the carrots are soft. Remove from the heat and let cool. With an electric hand mixer, or using a food processor and working in batches, blend all the ingredients into a nice puree. Using Ziploc bags or plastic yogurt containers, make up meal-sized portions and freeze whatever you won’t use within 3 or 4 days.

For more information, please visit Halo.

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