Dog Food Recipes For a Healthier Dog

There are many dog food recipes listed on the Internet, but you need to be certain that the ingredients meet your dog’s nutritional needs.

While I do think that home made dog food is the best way to a healthier dog, I would suggest you learn as much as you can about the subject before you look at recipes.

The proper amount of Proteins, Fats, Carbohydrates, Minerals, Vitamins and Water are all the basic nutrients needed for a healthy dog. The key is you need to learn to feed your dog a balanced diet that includes the nutrients listed above.

Every dog is different and that is why commercially processed pet food fails miserably when it comes to keeping our dogs healthy. There is no way they can come up with a commercially made dog food recipe that will be right for every dog.

With home made dog food recipes you can tailor the dog food recipe to the age, breed and current health of your dog. You make enough to last a week or two and by freezing it you beat the need for preservatives.

While I’m going to include a few dog food recipes below I can’t stress how important it is to learn how to recognize the needs of your dog and therefore selecting dog food recipes that will be the most beneficiary for him.

Canine Meat and Grain Menu 2 cups cooked brown rice 2/3 cup Lean beef 2 teaspoons lard — or veggie oil 1/4 cup vegetables –no onion *Supplements Mix the above. You can cook the meat if you want to, use your judgment. Serve slightly warm. *For supplements, add 2 tsp. powder and 1 tsp. oil to feed daily- now this is for a 5-15 lb. dog, and the book instructs to use double supplements for a puppy.

Chow Chow Chicken 2 chicken thighs — or white meat 1 stalk celery — sliced thick 3 carrot — peeled and halved 2 small potato –peeled and cubed 2 cups rice — uncooked Place chicken pieces in large pot. Cover with cold water (5 -6 cups). Add carrots, celery, and potatoes to water. Add salt to taste if you want. Cover and simmer on low heat about 2 hours until the chicken becomes tender. Add the rice, cover and cook over low heat for about 30 minutes until the rice is tender and most of the liquid is absorbed. Remove soup from heat. Pull the chicken meat off the bone ( if will practically fall off), discard bones. Return shredded pieces to pot. Stir well. Let cool. Store in the refrigerator or freeze.