Doggy Christmas Dinner
Servings
This made 4-5 portions for Willow who is just under 9kg
Ready In:
20-30 minutes
Effort Level:
Much easier than your Christmas dinner!
Good For:
Lean protein, lots of fruit and veggies and a good does of healthy fats
About this Recipe
I love home cooking for Willow and following the great feedback we received on our Festive Cookies I was inspired to rustle up for her, her very own Christmas Dinner.
Why not just give her some of our Christmas Dinner?
Well yes I could, but common ingredients that are used in so much of our food, such as onions, are actually toxic for dogs, plus i’m also a little bit of a salt fiend when i’m cooking and again, this isn’t great for our pooches.
Now, I know what you might be thinking – you’ve got enough to do on Christmas day right?
Well, I hear you, hence this recipes is firstly, super easy to make and secondly, can be stored in the fridge up to 4 days or frozen and defrosted when needed, so you can make in advance of the big day!
I decided to not boil the veg as wanted to keep a little texture and also keep as much goodness in as possible so I tried the more stir fry approach and it worked a treat!
Full disclaimer – I soooo wanted to use Turkey for this recipe, but my butcher had promised all his turkeys to good homes for Christmas so I opted for Chicken instead – both would work well, I am mourning the Turkey however!
You’ll need a large frying pan – I used my wok, and either a Julienne peeler or spiraliser – if you haven’t got either, a good grater will do
Ingredients
- 2 x Chicken (or Turkey) Breasts
- 1/2 Butternut Squash, peeled and core removed
- 1/2 Small Red Cabbage
- 1 Medium Parsnip peeled
- 4 Kale leaves – large stems removed
- Handful of Fresh Cranberries
- 1 Tbsp Fresh Sage
- 4 Tsp Flaxseed Oil
- 1 x Tbsp Coconut Oil
Step by Step Instructions
Step 1
Dice the Chicken or Turkey into small doggy bite sized pieces and set to one side
Step 2
Julienne/spiralise or grate the Butternut squash and parsnip. If using a julienne or spiraliser you can cut down into shorter lengths
Step 3
Chop the kale and cranberries, slice the red cabbage into strips
Step 4
Place a plan over a medium heat and melt the coconut oil
Step 5
Once the Oil has melted, add in the chicken and cook for 5 minutes
Step 6
Add in all the veggies and cranberries and keep moving around the pan
Step 7
Finely chop the sage leaves and add to the pan.
Step 8
Cook for a further few minutes until the chicken is fully cooked, the veggies softened down and your kitchen smells of AMAZING Christmassy smells
Step 9
This will keep in the fridge for up to 4 days or will also freeze in portioned food bags or Tupperware. Stir through 1 tsp flaxseed oil to each potion before serving to add in some Healthy fats
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