Nutrition

Feeding your dog a homemade diet means you have complete control of the ingredients and can create a balanced, biologically appropriate menu to support your dog’s nutritional needs or target any deficiencies, allergies, or other health concerns. The goal is to offer variation, rotation and moderation by incorporating the proteins, fruits, vegetables and supplements that commercial dog food is lacking. Let us help you feed your dog something healthy, something you know they will love, something you know is good for their body and something you can feel happy giving them.

Why Raw…

A balanced diet is based on the following structure: 80/10/5/5 Rule
80% Meat, 10% Bone, 5% Liver & Organs, 5% Fruits & Veggies
BALANCE IS THE KEY

Eat Healthy… Eat Raw

Always Rotate Proteins

Just like us, dogs need a variety of wholesome foods to provide them with a wide variety of foods, nutrients, minerals and amino acids, balancing their diet. You wouldn’t want to eat the same thing every day and neither does your dog. Every meal may not be nutritionally balanced, but over time your dog will get all the vitamins, minerals and nutrients they need by feeding a wide variety of different foods, including different sources of protein, on a rotation.

How Much To Feed My Dog

The general guideline for figuring out how much to feed is simple: 2-3% of your dog’s body weight per day. So, if you feed twice a day, then the daily allowance would be split between the two meals. You may adjust slightly if your dog is very active or overweight. Puppies need approximately 5-6% of their body weight per day, spread across 3-4 meals. It is recommended to switch to the adult diet once they reached maturity.

Common Sense Feeding Raw

Despite what people are worried about, feeding your dog raw is no different than preparing a meal yourself using raw meat. Washing your hands after handling meat, washing your surface areas and washing your dog’s bowls when they are done eating. Cooking vegetables reduces their nutrients, so we recommend emulsification to aid in both digestion and nutrient absorption. Each meal may not be balanced, but the goal is variation and moderation over time.
Recipes based on meal preparation for a 60lb. dog. It is recommended to feed 2-3% of your pet’s body weight, divided by meals fed per day.
mix & match

Build-Your-Own

Making your own raw dog food is easier than you might think. Build your own recipes with this simple chart and create easy to make, healthy, nutritious meals for your dog. You can prepare these recipes to serve fresh all or freeze them for the future.
*steam in bone broth for added health benefits and flavor

Protein

Tilapia
Grass Fed Beef or 90/10
Lamb
Duck
Venison
Ground Lean Turkey 90%
Rabbit
Cage-Free Eggs

Vegetables

Steamed Broccoli
Steamed Green Beans
Roasted/Steamed Zucchini
Steamed Spinach
Steamed Kale
Steamed Celery
Bok Choy

Add Ins

Beef Liver
Beef Muscle
Beef Heart
Beef Kidney
Green Tripe
Clove Garlic
Cage-Free Eggs

Supplements

Dogzymes Complete*
Dogzymes KA Calcium or Egg Shells*
Ultra Oil (Omega 3, 6, 9)
Coconut Oil
Golden Paste
Fermented Goats Milk
Kefir
Phytoplankton
BE CREATIVE

Meal Options

  • 1 Cooked Tilapia (Size of Palm)
  • ¼ C. Roasted or Steamed Zucchini
  • ¼ C. Fresh Steamed Green Beans
  • Pinch Fresh Parsley
  • Optimal Add in Optional 1 oz.

  • 1 C. Ground Beef Organic Grass Fed or 90/10
  • ¼ C. Steamed Spinach
  • ¼ C. Steamed Broccoli
  • Pinch Fresh Parsley
  • Optimal Add in Optional 1 oz.

  • 1 C. Lamb
  • ¼ C. Steamed Spinach
  • ¼ C. Steamed Broccoli
  • Pinch Fresh Parsley
  • Optimal Add in Optional 1 oz.

  • 1 C. Ground Lean Ground Turkey (90%)
  • ¼ C. Steamed Spinach
  • ¼ C. Steamed Broccoli
  • Pinch Fresh Parsley
  • Optimal Add In Optional 1 oz.

  • 1 C. Ground Venison
  • ¼ C. Steamed Spinach
  • ¼ C. Steamed Broccoli
  • Pinch Fresh Parsley
  • Optimal Add In Optional 1 oz.

  • 1 C. Ground Rabbit
  • ¼ C. Steamed Spinach
  • ¼ C. Steamed Broccoli
  • Pinch Fresh Parsley
  • Optimal Add In Optional 1 oz.
Recipes based on meal preparation for a 60lb. dog. It is recommended to feed 2-3% of your pet’s body weight, divided by meals fed per day.
RECOMMENDED SUPPLEMENTS AS ADD INS:
  • Multivitamin (look for one with digestive enzyme & probiotic included)
  • Digestive Enzyme
  • Probiotic
  • 1 tsp. Golden Paste
  • ½ tsp. Crushed Egg Shells or Calcium Supplement
  • ⅓ C. Goat Milk
  • Small Clove Garlic, fresh & shredded over food, let sit for 10 minutes before feeding

recipes YOU MAKE AT HOME

Tyson’s Faves!

A homemade dog food diet isn’t difficult to design, but it does require planning and a trip to your local grocery store. Once these meals have been assembled, you can serve fresh or freeze until ready to serve. Check out some of Tyson’s favorite meals below. They’re sure to make some tails wag!

Homemade Balanced Dog Food

  • 14 oz. Lean Ground Beef 90/10
  • 2 tsp. Hempseed Oil
  • ½ tsp. Cod Liver Oil or Sardines in water
  • ½ tsp. Ground Ginger
  • ¼-½ Kelp Powder
  • 1 Cage-Free Egg
  • 1 Crushed Eggshell
  • 1 oz. Beef Liver
  • 1 oz. Broccoli
  • 1 oz. Red Pepper
  • 1 oz. Spinach
This recipe makes 1 lb. of healthy adult dog food, which is about 40 calories per oz. Amount to feed is based on weight and activity level

Tyson’s Beef Stew

  • 6 lbs. of Organic Raw Grass Fed Ground Beef or 90/10%
  • Bunch Fresh Kale, Peeled from stems, Washed, Shredded
  • Bunch of Organic Spinach
  • 1 Package Shitake Mushrooms, Stems Cut, Chopped
  • ½ Cord Fresh Celery, Stems Cut, Rinsed, Chopped
  • ½ Head Fresh or Frozen Broccoli, Stems Cut, Rinsed, Chopped
  • Fresh Mix of Red/Yellow/Green Peppers, One of Each, Stems Cut, Rinsed, Chopped
  • Fresh Bunch of Green Beans, Washed, Ends Trimmed, Chopped or Steamed in Broth (or use 4 cans ready-made)
  • 1 can Organic Pumpkin
  • ½ Bag Fresh Cranberries, Finely Chopped (substitute with Organic Low Sugar Cranberries)

Garnishes:

  • Pinch of Fresh Parsley per meal (washed, ends trimmed, chopped)
  • Pinch of Fresh Fennel per meal (washed, white end trimmed, chopped)
  • Pinch of Fresh Ginger Clove per meal (peeled and shredded)

Directions:

  1. Steam green vegetables and fresh Cranberries
  2. Mix all above ingredients wells and separate into containers based on feeding ratio for your pet (2-3% of body weight per day)
  3. Sprinkle garnishes into each meal container

OPTIONAL: 1 tsp. Golden Paste per meal and ¼ C. Goat Milk or Goat Yogurt into each meal

Turkey Balls

  • 1 lb. Ground Lean Turkey 90%
  • 1 Cage-Free Egg
  • 1 tsp. Chopped Parsley
  • ½ C. Diced Green Veggies

Directions:

  1. Preheat oven to 350˚ F
  2. Mix all ingredients in a bowl
  3. Shape into bite size balls
  4. Bake for 20 minutes until brown
  5. Cool, store or seal in airtight container and store in fridge or freezer until ready to serve

Turkey Patties

  • 1 lb. Lean Ground Turkey 90%
  • ½ C. Pumpkin
  • ½ C. Almond Flour
  • ½ C. Frozen Green Beans/Spinach Mix
  • 1 Cage-Free Egg

Directions:

  1. Preheat oven to 350˚ F
  2. Mix all ingredients in a bowl
  3. Shape mixture into mini patties and place in greased mini cupcake tin
  4. Bake for 20 minutes until brown
  5. Cool, store or seal in airtight container and store in fridge or freezer until ready to serve. When ready to serve break into bite size pieces

Mayor Tyson’s Traditional Cooked Meal

  • 5 lbs. Organic Grass Fed Ground Beef or meat grinds consisting of Beef, Duck, Lamb, Venison, Turkey, Rabbit
  • 2 C. Instant or Regular Brown Rice
  • 1 Can Organic Pumpkin Puree
  • 1 C. Fresh Parsley
  • 12 tbsp. Goat Yogurt (Goat Yogurt is easier on the stomach than Cow Yogurt)

Directions:

  1. Combine browned meat and cooked Rice
  2. Add Pumpkin, Parsley and Yogurt
  3. Mix well
  4. Cool to room temperature and serve; can be refrigerated for up to 7 days

Optional Add Ins: Add Steamed Broccoli, Zucchini, Green Beans or Kale

The Mayor’s Lamb Goulosh

  • 2 tbsp. Coconut Oil
  • 3 lbs. Boneless Lamb Chunks
  • 2 C. Carrots
  • 1 C. Chopped Broccoli
  • 1 C. Frozen Green Beans
  • 1 Can Pumpkin Puree
  • Fresh Parsley
  • Goat Yogurt

Directions:

  1. Sauté Lamb chunks to brown
  2. In another pot, steam veggies in water or bone broth until soft
  3. Strain veggies and add to cooked Lamb
  4. Mix well
  5. Garnish each bowl with fresh Parsley and a dollop of Goat Yogurt; makes 6 cups

The Mayor’s Salmon Patties

  • 24 oz. Fresh Salmon (remove the skin if it still has the skin)
  • 8 oz. Canned Organic Pumpkin
  • 4 oz. Coconut Flour

Directions:

  1. Blend Salmon in a blender or grinder, bones are fine
  2. Add in the Pumpkin and Flour
  3. Mix well
  4. Make into 9 oz. patties for a 60 lb. dog; can feed raw or lightly cook

Vegan Stew

  • 2-3 Sweet Potatoes
  • 2 C. Oats
  • 2 C. Short Grain Brown Rice
  • 1 Can Black Beans Rinsed
  • 1 Can Pumpkin
  • 1 Package Silken Tofu
  • ½ C. Hemp Oil
  • ½ C. Ground Flax Seeds
  • 1 C. Nutritional Yeast (Make sure to get one that has B12)
  • 3 tbsp. Molasses
  • ½ C. All Natural Peanut Butter (No Xylitol Added)
  • 1 Frozen or Fresh bag of Peas and Carrots
  • 1-2 C. Broccoli, Kale, Spinach
  • Unsweetened Unflavored Non-Dairy Milk for mixing

Use organic as much as possible. Batch makes meals for 5-6 days. Feed as you normally would with snacks throughout the day

VEGETARIAN OPTIONS
If considering a vegetarian based diet, be sure your pet can tolerate it. Good plant-based sources of protein include:

  • Hemp Seeds
  • Lentils
  • Chickpeas
  • Kidney Beans
  • Split Peas
  • Lima Beans
  • Quinoa
  • Millet
  • Buckwheat Groats
  • Kale
  • Black Eyed Peas
  • Spinach
  • Brown Rice
  • Sweet Potatoes
Recipes based on meal preparation for a 60lb. dog. It is recommended to feed 2-3% of your pet’s body weight, divided by meals fed per day.
The Whitefish Diet is recommended when weaning your dog off kibble. Whitefish of any kind, tilapia, halibut or cod, is the most nonreactive meat source and our first choice for itchy dogs with yeast or staph. Choose from two recipes:

READ MORE

Ingredients:

  • Bag of Tilapia (preferably wild caught, if possible)
  • Choose 3 Green Vegetables:
    • Kale
    • Zucchini (Fresh, Washed & Diced)
    • Broccoli Flowerets (Fresh or Frozen)
    • Green Beans (Frozen, Canned or Fresh)
    • Lettuce
    • Celery
    • Bok Choy
    • Alfalfa Sprouts
    • Dandelion Greens
    • Spinach (Fresh or Frozen)

Vegetable mix can either be cooked with the meat or steamed.

Option 1 Directions:

  1. Cook the bag of Tilapia according to direction until golden brown; it will let out a lot of water & shrink in size
  2. Pick 3 of the 4 green veggies mentioned above and steam in bone, chicken or vegetable broth. The broth adds flavor as well as health and nutritional benefits as well as calms an upset stomach
  3. Get some food containers and start prepping your meal for the week
  4. Add in the tilapia which should be about the size of the palm of your hand = 8 oz.
  5. Add in the veggie mix, which should equal about ½ cup
  6. Add in 1 tsp. Golden Paste
  7. Add ¼ C. Goat Milk or Kefir to the meal
  8. Add the clove of garlic shredded over the food in the morning time only, shred and wait 10-15 minutes before feeding
  9. Food containers should be kept in fridge 3 days readily available and rest to be frozen, do not add the goat milk/kefir or garlic to the frozen meal but right before feeding; do not feed frozen; remove from fridge and let defrost before feeding

Option 2 Directions:

  1. Cut the fish up and put in a bowl and set aside
  2. Grab a big pot and add the veggies choosing from the included list
  3. Do not add any water, oil or salt when cooking
  4. Stir frequently so it does not burn
  5. In a minute or so moisture will come out of the veggies and create its own broth
  6. Then add fish and cook until meat is browned

An 80% protein, 20% vegetable ratio is recommended. Use a combination of at least 3 vegetables. Veggie mix can be cooked with the meat or steamed. Venison, Rabbit, Quail or Pheasant can also be used in place of the Whitefish, but these proteins may be harder to find.

add color to your dog’s food

Eat Fruits & Veggies

Fruits and vegetables are a great low calorie snack that’s almost always in your kitchen. Although these treats are healthy, it’s important to feed in moderation as high sugar fruits and high fiber vegetables could cause digestive issues. Here are some of our favorites:

  • Alfalfa Sprouts
  • Apples (no skins or seeds)
  • Avocado
  • Bananas (yeast contributors – feed in moderation)
  • Bell Peppers
  • Black Beans
  • Blueberries
  • Bok Choy

  • Broccoli Flowerets
  • Brussel Sprouts
  • Cantaloupe
  • Carrots
  • Celery
  • Cucumbers
  • Dandelion Greens
  • Green Beans
  • Kale

  • Lettuces
  • Mango
  • Mushrooms
  • Oranges (no peels)
  • Peas
  • Peaches
  • Pears
  • Pineapple

  • Raspberries
  • Strawberries
  • Spinach
  • Sweet Potato (cooked)
  • Squash (cooked)
  • Tofu (diced)
  • Watermelon
  • Zucchini
When feeding your dog fruits and veggies, make sure to wash thoroughly and remove seeds before serving. It is also recommended to introduce new foods one at a time in order to spot any digestive changes, such as vomiting or diarrhea.
it’s snack time

Treat Your Dog

Making your own dog treats might not be as convenient as selecting something off the shelf of your local pet store, but you have complete control of ingredients when you opt for homemade. You can avoid any allergens, make them as healthy as you want, and cater to your dog’s specific needs with these DIY treats.

Apple Cinnamon Pumpkin Cookies

  • 2½ C. Coconut Flour
  • 1 C. Applesauce
  • ½ C. Pumpkin Puree
  • ½ tsp. Cinnamon
  • 4 Cage-Free Eggs

DIRECTIONS:

  1. Preheat oven to 350˚ F
  2. Combine ingredients in a large mixing bowl, mix well
  3. Use a cookie scoop and roll the dough in your hands into a ball
  4. Using a rolling pin to roll out and use a cookie cutter to get your desired shape
  5. Arrange the dough on a cookie sheet lined with parchment paper and bake for 25 minutes
  6. Allow to cool completely before refrigerating in an airtight container

Banana Blueberry Treats

  • 1 C. Coconut Flour
  • ½ C. All Natural Peanut Butter (No Xylitol Added)
  • ½ C. Blueberries, Lightly Mashed
  • ½ C. Bananas, Mashed
  • 4 Cage-Free Eggs
  • ⅓ C. Warm Water

DIRECTIONS:

  1. Preheat oven to 350˚ F
  2. In a large bowl, combine ingredients and mix thoroughly. If too dry, add a bit more water
  3. Cut out into the shape desired using cookie cutters, the place cookies on a parchment paper lined cookie sheet
  4. Bake for 22 minutes

Birthday Cake for your Buddy

  • 2 C. Water
  • 2 Ripe Mashed Bananas
  • 1 tsp. Vanilla
  • 3 C. Coconut Flour
  • 1 tbsp. Baking Powder
  • 1 Cage-Free Egg
  • 3 tbsp. Honey

DIRECTIONS:

  1. Preheat oven to 350˚ F
  2. In a large bowl, combine ingredients and mix thoroughly; if too dry, add a bit more water
  3. Bake for 20 minutes until toothpick comes out clean
  4. Cool completely
  5. When cake has cooled you can frost with Cream Cheese, All Natural Peanut Butter (No Xylitol Added) or icing

ICING:

  • 6 oz. Cream Cheese
  • 4 oz. All Natural Peanut Butter (No Xylitol Added)
  • 1 tbsp. Coconut Oil

Chewy Liver Training Cubes

  • 1 lb. Liver
  • 2 tbsp. Dried Parsley

DIRECTIONS:

  1. Preheat oven to 325˚ F
  2. Rinse liver and blot with paper towel
  3. Dust with parsley flakes
  4. Put on a greased baking sheet
  5. Bake for 30 minutes
  6. Remove from oven, flip and bake for another 20 minutes
  7. Remove from oven and cool on a wire cooling rack
  8. Once cooled, cut into bite site treat pieces
  9. Will last 7 days in fridge, or can be frozen for up to one month

Crispy Fish Bites

  • 1 Can Wild Caught Sardines in Water

DIRECTIONS:

  1. Preheat oven to 400˚ F
  2. Drain the sardines and dry with paper towel
  3. Cut into smaller bite sized pieces
  4. Put on a baking sheet lined with parchment paper or an aerated baking sheet
  5. Cook for 20 minutes or until crisp
  6. Cool and store in fridge for up to a week or freeze for up to 3 months

Doggie Quiche

  • Shredded veggies such as Spinach, Kale, Zucchini, Broccoli, Red and or Green Bell Peppers, Finely Chopped or Shredded (we suggest using a food processor or grater)
  • 2 Large Cage-Free Eggs
  • ½ C. Cottage Cheese

DIRECTIONS:

  1. Preheat oven to 400˚ F
  2. Grease silicone molds with cooking spray
  3. Mix eggs in a bowl with the cottage cheese
  4. You can either mix 2-3 of the veggies in with the eggs or you can opt to put the veggies in each mold individually and pour the egg/cheese mixture into the mold
  5. Bake for 20 minutes; poke with a toothpick to make sure inside is cooked well; outside will be puffed up; toothpick comes out clean when they’re done. Make sure to cook completely
  6. Remove from oven, let cool completely then remove from molds.
  7. Cool, store or seal in airtight container and store in fridge for up to 3 days

Fish Yummy Treats

  • 1 Can Wild Caught Sardines in Water
  • 1 Cage-Free Egg
  • ½ tsp. Turmeric
  • Dash Black Pepper
  • ¼ C. Almond Flour

DIRECTIONS:

  1. Preheat oven to 350˚ F
  2. Drain sardines well
  3. Mix wet ingredients in a food processor until you’re left with a thick thick paste consistency
  4. Add flour and mix well
  5. Stuff into silicone mold of your choice
  6. Bake for 15 minutes
  7. Cool, store or seal in an airtight container and store in fridge for up to 3 days

Frozen Pumpkin/Banana Treats

  • 2 Very Ripe Bananas
  • ⅓ C. Pumpkin
  • ½ tsp. Kelp

DIRECTIONS:

  1. Mash Bananas in a bowl
  2. Add Pumpkin to Bananas
  3. Add the Kelp powder to the mixture
  4. Transfer to smaller size silicone molds

Frozen Pup Treats

  • ¼ C. All Natural Peanut Butter (No Xylitol Added)
  • 2 Bananas
  • ⅓ C. Coconut Oil
  • Blueberries (place in treat mold or blend for blue/purple colored treats)

DIRECTIONS:

  1. Mix well in blender
  2. Pour or spoon into ice cube or silicone trays
  3. Freeze

Fruit Roll Ups

  • 1 Bag Organic Mixed Fruit (Blueberries, Blackberries, Raspberries)
  • ½ Bunch Fresh Kale
  • 3 tbsp. Raw Organic Honey

DIRECTIONS:

  1. The fruit bag I purchased already had the kale in it so if you can find that at your local Sam’s Club or Costco, use that. If not, you can do individual as per the instruction and finely chop the kale and add to the fruit.
  2. Blend the fruit, kale and honey
  3. Line a 1” deep type baking dish with a silicone baking liner, spray the sides of the baking sheet
  4. Pour into a baking sheet on top of the liner (the liner helps the fruit snacks come out easier)
  5. Bake on low heat at 225˚ F for 7-8 hours or until the fruit is no longer sticky to the touch; or spray silicone molds with baking spray and pour into silicone molds, bake at 225˚ F for 6-7 hours until no longer sticky to the touch
  6. Let cool and cut into strips or just pop out of molds
  7. Store in an air tight container in fridge for up to a week

Howie’s Jigglers

  • ¼ lb. Boneless Meat (can either use Chicken, Pork, Turkey, Beef, Lamb, Venison, Duck, Rabbit)
  • 1 Carrot Washed, Peeled and Chopped
  • 3-4 Parsley Leaves
  • *10-15 Spinach Leaves (optional)
  • *½ Zucchini, Chopped (optional)
  • Water for boiling or Low Sodium Broth can be used as a better option (will reserve ½ cup)
  • 1.25 oz. Knox Gelatin Powder Plain, Unflavored

Directions:

  1. Put chopped meat (in saucepan with enough water or broth to cover) add veggies
  2. Cook for about 30 minutes
  3. Strain the broth from the meat and veggie saving ½ cup of broth for use with gelatin
  4. Put the meat and veggies in a blender and blend until smooth. Set aside
  5. Use ½ C. warm reserved water or broth in a mixing bowl adding in the packet of gelatin mix, whisking until smooth
  6. Stir in the pureed meat and veggies until smooth. It should have a gravy like consistency
  7. Place a silicone mold on a cutting board or baking sheet for support and pour the mixture into each mold filling to top and place in fridge to set for 2 hours
  8. Remove treats from mold
  9. Store in fridge for up to 4 days in airtight container

Kefir Treats

  • 1 C. Kefir
  • Handful of Blueberries or Strawberries
  • ¼ C. Applesauce

DIRECTIONS:

  1. Mix well in blender
  2. Pour or spoon into ice cube or silicone trays
  3. Freeze

Kong Ingredient Filler #1

  • 1 C. Greek Yogurt
  • 2 tbsp. Parmesan Cheese
  • 1 tbsp. Shredded Cheddar Cheese

Kong Ingredient Filler #2

  • 1 C. Greek Yogurt
  • 1 tbsp. Honey

Kong Ingredient Filler #3

  • 1 C. Cauliflower Roasted/Cooked
  • ½ C. Boiled Ground Beef
  • Sprinkle of Parsley
  • 2 tbsp. Shredded Cheddar Cheese

Kong Ingredient Filler #4

  • ½ C. All Natural Peanut Butter (No Xylitol Added)
  • ½ C. Mashed Bananas

Kong Ingredient Filler #5

  • 2 tbsp. Frozen Blueberries
  • 2 tbsp. Chopped Bananas
  • 2 tbsp. Chopped Strawberries
  • 1 C. Pumpkin

Liver Meat Patties

  • 2 C. Ground Meat (Beef, Turkey, Venison)
  • ⅓ C. Beef Liver
  • 2 Cage-Free Eggs
  • ½ C. Coconut or Almond Flour
  • 1 C. Kale, Chopped Finely
  • 1 tsp. Turmeric

Directions:

  1. Preheat oven to 350˚ F
  2. Mix Beef Liver, Eggs, Flour, Kale and Turmeric in a food processor and blend well
  3. Add to Ground Meat mixture and mix well
  4. Form into patties
  5. Put onto a greased baking sheet
  6. Bake for 45 minutes
  7. Remove from oven and let cool
  8. Once cool, break into bite size pieces and enjoy; will last 7 days in fridge, or can be frozen for up to one month

Liver Treats

  • 1 C. Chopped Liver
  • 1½ C. Beef Broth
  • 2¼ C. Coconut or Almond Flour

Directions:

  1. Preheat oven to 325˚ F
  2. Mix the liver, broth and ¾ cup of the flour in a large bowl.
  3. Pour into a blender and blend until smooth; transfer back to the bowl.
  4. Mix the remaining flour into the mixture and pour into a greased baking sheet.
  5. Bake for 1 hour.
  6. Let cool for 20 minutes & reduce oven temperature to 250˚ F
  7. Slice liver blend into ½ inch strips and bake at 250˚ F for another 40 minutes, until hard and brittle
  8. Let cool on a wire rack
  9. Allow to cool completely before refrigerating in an airtight container; will last 7 days in fridge, or can be frozen for up to one month

Additional Treat Ideas

  • Blueberries
  • Cucumbers
  • Sardines (packed with Vitamin D & Omega Fatty Acids)
  • Bone Broth
  • Kefir

Peanut Butter Applesauce Treats

  • 1½ C. Coconut Flour
  • 1 C. All Natural Peanut Butter (No Xylitol Added)
  • 1 C. Unsweetened Applesauce
  • 3 Cage-Free Eggs

Directions:

  1. Preheat oven to 350˚ F
  2. In a large bowl, combine ingredients and mix thoroughly
  3. Roll into bite size balls onto baking sheet with parchment paper
  4. Bake for 10-15 minutes depending on the size of treat you want; you can also roll out and use cookie cutters to your desired shape
  5. These treats remain unrefrigerated for up to 2 days before they need to go in the fridge; great to use as training treats in small pieces.

Peanut Butter Banana Pupcakes

  • 1 C. All Natural Peanut Butter (No Xylitol Added)
  • 3 Cage-Free Eggs
  • 2 Mashed Bananas
  • ½ C. Coconut Flour
  • ¼ C. Cottage Cheese
  • ½ tsp. Baking Soda
  • 1 tsp. Raw Honey

ICING

  • 6 oz. Cream Cheese
  • 4 oz. All Natural Peanut Butter (No Xylitol Added)
  • 1 tbsp. Coconut Oil

Directions:

  1. Preheat oven to 350˚ F
  2. Line a muffin pan with paper muffin cups
  3. Combine ingredients in a large mixing bowl Peanut Butter, Eggs, Bananas, Cottage Cheese and Honey
  4. Mix in the Coconut Flour and Baking Soda
  5. Use a cookie scoop and scoop a ball into the cupcake tin getting it about ¾ full
  6. Bake for 20-25 minutes
  7. In small mixing bowl, mix the icing ingredients, place in fridge for 10 minutes
  8. Let the muffins cool then ice the pupcakes and as an added bonus put a liver treat on top

Peanut Butter Cookies

  • 1 C. Coconut Flour
  • 1 C. All Natural Peanut Butter (No Xylitol Added)
  • 4 Cage-Free Eggs

Directions:

  1. Preheat oven to 350˚ F
  2. Combine ingredients in a large mixing bowl, mix well
  3. Use a cookie scoop and roll the dough in your hands into a ball
  4. Using a rolling pin to roll out and use a cookie cutter to get your desired shape
  5. Arrange the dough on a cookie sheet lined with parchment paper and bake for 17-20 minutes
  6. Allow to cool completely before refrigerating in an airtight container

Savory Salmon Bites

  • 1 Can Salmon in Water
  • ¼ C. Spinach Leaves, Finely Chopped
  • 1 Cage-Free Egg
  • 1 C. Coconut or Almond Flour
  • ¼ tsp. Turmeric
  • Dash Black Pepper

Directions:

  1. Preheat oven to 350˚ F
  2. Grease or use baking spray to grease 2 cupcake tins
  3. Mix all ingredients in a large mixing bowl using a fork
  4. Spoon mixture into muffin tins
  5. Bake for 15 minutes
  6. Let cool in muffin tins
  7. Cool and store in fridge for up to 5 days or freeze for up to 3 months

Sizzling Snackers

  • 1 C. Ground Meat (Beef, Turkey, Venison)
  • 7½ oz. Can of Wild Caught Alaskan Sockeye Salmon, Drained
  • ¾ C. Pumpkin
  • 1 Cage-Free Egg

Directions:

  1. Preheat oven to 350˚ F
  2. Mix all ingredients thoroughly
  3. Spread into a greased cookie sheet 9 x 13
  4. Remove from oven and cool 15 minutes
  5. Remove from cookie sheet, re-grease cookie sheet and flip over cooking for another 20 minutes
  6. Remove from oven and let cool
  7. Once cool, cut into bite size pieces
  8. Will last 7 days in fridge, or can be frozen for up to one month

Sweet Potato Treats

  • 1½ C. Coconut Flour
  • 1 C. Sweet Potato, Mashed
  • ¾ C. All Natural Peanut Butter (No Xylitol Added)
  • ¼ C. Raw Honey (Optional)
  • ¼ C. Shredded Carrots
  • 4 Cage-Free Eggs

Directions:

  1. Boil or bake Sweet Potatoes first to be able to peel and mash to get the 1 cup needed
  2. Preheat oven to 350˚ F
  3. In a large bowl, combine ingredients and mix thoroughly
  4. Cut out into the shape desired using cookie cutters, the place cookies on a parchment paper lined cookie sheet
  5. Bake for 20 minutes
  6. Allow to cool completely before refrigerating in an airtight container

Tyson’s Token Cookies

Geat for Dogs with Allergies

  • 1¼ C. Coconut Flour
  • ½ Banana, Mashed
  • ½ C. Unsweetened Applesauce
  • ½ Pumpkin
  • 2 Carrots, Grated
  • 1 C. Spring Water

Directions:

  1. Preheat oven to 350˚ F
  2. Blend ingredients well; the mixture will be crumbly; use a cookie scoop and roll the dough in your hands into a ball
  3. Using a rolling pin to roll out and use a cookie cutter to get your desired shape
  4. Arrange the dough on a cookie sheet lined with parchment paper and bake for 25 minutes
  5. Allow to cool completely before refrigerating in an airtight container

Vegan Snacks

  • Broccoli
  • Green Beans
  • Black Beans
  • Diced Tofu
  • Apples without the skin
  • Carrots
  • Zucchini
  • Cucumbers
  • Cooked sweet potato
  • Cooked Squash
  • Bell Peppers

Watermelon Frozen Treats

  • Scoop out center of seedless Watermelon, removing any seeds
  • 3 tbsp. of Coconut Oil

Directions:

  1. Mix well in blender
  2. Pour or spoon into ice cube or silicone trays
  3. Freeze

OPTIONAL: Reserve the watermelon itself and scrape out remainder to create a bowl to serve your frozen treats in. Great for humans too!

A TASTY & NUTRITIOUS ADDITION

Broths

Bone broth is a great addition to any meal as a supplement to boost your dog’s immune system, promotes good joint and gut health, and reduces inflammation with omegas and amino acids. It helps protect the joints and aids in fixing leaky gut, as well as supports the immune system.

Simple Bone Broth

  • Marrow Bones (or any other bones including ones from your own cooking)
  • Apple Cider Vinegar
  • Water

Directions:

  1. Put bones in crock pot type pot
  2. Cover bones with water (no more than 1 inch above bone)
  3. Add 2 tbsp. of Apple Cider Vinegar
  4. Put lid on pot and cook on low for 24 hours
  5. Strain the bones; take the meat off the bones; discard the bones; DO NOT FEED THESE TO YOUR DOG!
  6. Pour into a container or ice cube tray and refrigerate; should set to a jelly when chilled; will last 4 days in fridge, or can be frozen to serve later

Easy to make, bones with cartilage are a great source of collagen, hydrates and full of nutrients.

Shitake Mushroom Immune Boost Broth

  • 5-8 Shitake Mushrooms
  • 5-6 C. Boiled Water
  • 2 Cloves Garlic
  • 2” Piece Ginger Root
  • ½ C. Organic Unfiltered Apple Cider Vinegar

Directions:

  1. Roughly chop the Shitake Mushrooms and soak them in 1½ cup of water overnight
  2. Mince the Garlic and Ginger
  3. Pour the Mushrooms and their soaking water into a pot
  4. Boil water and add to the Mushroom mix
  5. Simmer for 15 minutes
  6. Add the Garlic and Ginger and simmer for another 8-10 minutes, remove from heat and allow to cool completely
  7. Store in glass jars refrigerated
  8. Add ¼ cup to meals for medium size dogs

Calming Broth

  • Turkey Neck or Turkey Bones
  • Chamomile
  • Fennel
  • 2 tbsp. Apple Cider Vinegar

Directions:

  1. Place bones in Crockpot and cover with water, no more than 1 inch above bones
  2. Add 2 tbsp. Apple Cider Vinegar; add the Chamomile and Fennel
  3. Put the lid on the crockpot and cook on LOW for up to 24 hours
  4. Strain the bones; take the meat off the bones; discard the bones; DO NOT FEED THESE TO YOUR DOG!
  5. Pour into a container, ice cube tray or silicone mold and place in the fridge
  6. Should set to a jelly when chilled; will last 4 days in fridge, or can be frozen to serve later

Turkey is a great source of Tryptophan, a natural calmer. Chamomile is antispasmodic, anti-inflammatory and has sedative properties. Fennel helps with poor digestion, lack of appetite and intestinal gas.

Pork Hock Broth

  • Pork Hocks/Trotters
  • 4 Chicken Wings
  • Clove of Garlic
  • Turmeric
  • Freshly Ground Pepper
  • Briggs Organic Raw Unfiltered Apple Cider Vinegar

Directions:

  1. Put all ingredients in a large pot
  2. Cover with enough water to cover the Hocks
  3. Cook in a crock pot on low for 24 hours or on stovetop on low/medium for 12-18 hours.
  4. Strain the bones; take the meat off the bones; discard the bones; DO NOT FEED THESE TO YOUR DOG!
  5. Leave overnight to cool
  6. Next morning, scrape away the top layer of fat and discard
  7. Can use a spoonful or so of broth with meals

Broth & Balls

  • Beef Soup Bones, Marrow Bones, Chicken Breast, Chicken Thighs, Drumsticks, Pork Ribs, Neck Bones
  • Kale
  • Oregano
  • Parsley
  • Zucchini
  • Yellow Squash
  • Carrots
  • Apple Cider Vinegar

Directions:

  1. Put bones in a crockpot
  2. Cover the bones with water, no more than 1 inch above bones
  3. Add 2 tbsp. Apple Cider Vinegar
  4. Cook on low for up to 24 hours
  5. Strain the bones; take the meat off the bones; discard the bones; DO NOT FEED THESE TO YOUR DOG!
  6. Pour into a container, ice cube tray or silicone mold and place in the fridge
  7. Should set to a jelly when chilled; will last 4 days in the fridge
  8. Can be frozen to serve later

BALLS
This can be made with a variety of protein types and is a great alternative to pups with an upset tummy.

  • 1 lb. Ground Lean Turkey 90% or Ground Beef, Ground Lamb or Ground Chicken
  • 1 tsp. Chopped Parsley
  • Brown Rice

Directions:

  1. Roll into balls
  2. Add into boiling broth
  3. Let cool and serve to your dog

Broth Trick To Hide Pills

  1. Have broth made and cooled
  2. Using a silicone mold based on the size of your dog (small dog, small mold, large dog, large molds), fill molds ⅓ of the way
  3. Put in freezer till frozen
  4. Remove from freezer and add pills, supplements, vitamins, etc. (max of 10)
  5. Melt Coconut Oil and fill ⅓ of molds covering the pills, supplements, vitamins, etc. and freeze
  6. Put in freezer till frozen
  7. Remove from freezer, fill remaining space with broth and refreeze
  8. Now you’ll have great treats that are good for your pup and also an easy way for them to take their meds