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Bird Dog Bird’s Nest

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INGREDIENTS

For Pasta:

1/2 box (8 ounces) organic whole wheat spaghetti (can also use organic buckwheat or chick pea spaghetti)

1 firmly packed cup of finely chopped organic spinach leaves

1/4 cup grated Parmesan

2 tablespoons organic extra-virgin olive oil 

For Assembling:

1/3 cup grated Parmesan

2 tablespoons organic whole milk

1 large organic egg

Organic olive oil, for drizzling

Organic baby spinach (fresh)

Fresh mozzarella balls

Directions:

  1. Preheat the oven to 350℉ . Spray the bottom and sides of four 4-inch-diameter springform pans with non-stick cooking spray.
  2. Cook pasta until slightly tender but still firm, stirring occasionally, 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the spinach, cheese, and oil. Toss well until the spinach is wilted. Set aside to cool.
  3. For assembly: Beat the Parmesan, milk, and egg together in a large bowl until smooth. Pour the sauce over the spaghetti mixture until well combined. Twirl 1/2 cupfuls of the spaghetti mixture around tongs or a large fork and transfer to the prepared pans. Make an indentation in the middle of each nest of pasta and drizzle with olive oil. Bake 15 minutes. Let cool 10 minutes before removing the sides from the pans. Remove the bottoms of the pans from the nests using a thin spatula.
  4. Place a bed of spinach leaves on a small plate. Place the spaghetti nests on the spinach leaves. Place 3 balls of fresh mozzarella in each nest and serve.

Modified from original recipe found here.

Egg Cups

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INGREDIENTS:

  • Organic white or whole wheat bread 
  • Meat choice (I chose beef – braciole cut), lightly browned
  • Organic shredded cheddar
  • Organic Egg – Large
  • Fresh organic parsley, chopped

DIRECTIONS:

•Lightly brown the meat

    •Cut the crust off of the bread

    •Sprinkle bread slice with shredded cheddar, covering the entire slice

    •Place meat slice on top of layer of shredded cheddar and position layered bread slice over top a muffin tray

    •Use an appropriately sized glass to press slice into the muffin tray to form a cup

    •Crack egg into “cup”

    •Bake at 350℉ for 20 minutes for fully cooked egg and yolk (or adjust time depending on how you want the egg cooked)

    •Remove cups and allow to cool. Sprinkle chopped parsley over egg cup and serve!

    Peanut Butter-Carrot Layer Cake

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    Cake:

    • Mini springform pan (4-inch)
    • 1/2 teaspoon baking powder
    • 2 large organic eggs
    • 1/3 cup organic all-natural creamy peanut butter (no salt/sugar added and xylitol free) at room temperature
    • 1/2 cup organic shredded carrots
    • 1 Tablespoon organic honey

    Frosting:

    • (1) Potato- 7 ounces – peeled, and boiled until very soft – then cooled
    • 3.5 ounces organic cauliflower florets – steamed or boiled until very soft, and then drained and cooled
    • 3-5 tablespoons organic unsweetened coconut milk
    • (1) container (5.3 oz) of plain yogurt (unsweetened)

    Toppers:

    • Dry kibble
    • Organic shredded carrots

    Instructions:

    • CAKE:
      • Preheat the oven to 350°F.
      • Grease a small round springform pan. Set aside.
      • In a bowl, mix the eggs, peanut butter, honey, and shredded carrots. Add baking powder
      • Pour the batter into the pan and bake on the center rack of the oven for 15-22 minutes or until a toothpick inserted in the center comes out clean.
    • Keep the cake in the springform pan and let cool for 20 mins on a wire rack. Then remove from springform pan and allow to cool completely.
    • Cut cake lengthwise into two layers
    • FROSTING:
      • In a food processor, blend the potatoes, cauliflower, and yogurt. Add the milk gradually. Continue to add more milk in order to make the icing creamy and spreadable. After I finished with the food processor, I used a fork to mash any remaining solid pieces and to whip the frosting.

    Assembling the Cake:

    • Spread half the frosting on the top of the bottom layer
    • Add the second cake layer on top, and then frost the top of the cake
    • Decorate the cake with shredded carrots and your dog’s kibble

    Puppy Pizza

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    Crust:

    • 1 whole organic cauliflower
    • 1/2 cup shredded organic mozzarella cheese
    • 4 tablespoons shredded organic parmesan cheese
    • 2 large organic eggs

    Pizza Toppings:

    • Cooked organic chicken, cut into small cubes
    • Cooked organic broccoli
    • Organic pumpkin purée (100% pure pumpkin NOT pumpkin pie filling)

    Instructions:

    • Preheat oven to 425 degrees Fahrenheit.
    • Line a baking tray with parchment paper and spray a thin layer of non-stick spray to the parchment paper (I used organic coconut oil non-stick spray)
    • Use a food processor to finely ground or “rice” the cauliflower until you have 3 cups worth.
    • Cook the 3 cups of finely ground cauliflower until soft
    • Using cheesecloth to drain the cauliflower, removing as much as water as possible.
    • Transfer the drained cauliflower into a bowl and add 1/2 cup of shredded mozzarella cheese, 3 tablespoon of shredded parmesan cheese, and 2 large eggs. Mix all ingredients well.
    • Spread the cauliflower pizza dough onto the parchment paper and form a circle . Bake until golden
    • Once cauliflower pizza dough is finished baking, add all pizza toppings and bake for 3-5 mins or until cheese is melted.

    I spread a layer of pumpkin on the crust first instead of tomato paste
    Then I added cooked chicken and broccoli
    Last, I topped the pizza with organic shredded mozzarella cheese before putting it back into the oven
    • Allow pizza to cool down and serve a piece to your dog!

    Pumpkin Seed Encrusted Chicken Quarter

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    Ingredients:

    • Chicken quarter (skin removed)
      • NOTE: We choose to only use chicken that was raised to top standards (strictly vegetarian fed [no by products in feed], with no added antibiotics , no physical alterations, no supplemental growth hormones, have appropriate litter provided for comfort and to satisfy natural foraging instincts AND are 5-step® Animal Welfare Rated.
    • 2 tablespoons of organic olive oil
    • 2 ounces of organic raw pumpkin seeds
    • Juice of 1-2 organic limes (we used 2 small limes)
    • 1/2 teaspoon of ground turmeric

    Directions:

    • Pre-heat oven to 400° F
    • Add all ingredients except for chicken to a food processor, and pulse until desired consistency (we pulsed just until all ingredients were mixed so some pumpkin seeds were left whole – but you can pulse until all seeds are in smaller chunks, or completely ground).
    • Remove the skin from the chicken quarter.
    • Press pumpkin seed mixture on to top of chicken.
    • Place chicken in skillet or pan and cook for 50-60 minutes,  or until internal temperature of chicken reaches a minimum of 165° F, chicken is no longer pink, and juices run clear.
    • *****PLEASE NOTE: Chicken meat should be removed from the bone before serving to your fur-kid.  Please also check all removed meat for small bones before serving.

    BONE appétit !