Pet-friendly meal ideas for humans and pets: Tasty and nutritious recipes

(COLORADO SPRINGS) – We love to treat our pets in Colorado and prep ourselves healthy meals, so why not combine the two? Chef Janon Bourgeois showed FOX21 Morning anchors Abbie Burke and Craig Coffey how to prepare pet-friendly meals that also taste good for the human owners too.

Pupsicles (or Smoothie Cubes)

• For Vitamins – Blueberries, Watermelon, Apples, Carrots
• For Breath – Cucumber, Parsley
• For Digestion – Pumpkin
• Blend or leave in chunks and freeze
• Use popsicle molds or a clean pet bowl

Trail Treats

• 1 Tbsp Coconut Oil
• 1 Tbsp Chia Seeds
• 1/2 cup Quinoa (washed)
• 1/2 Tbsp Flax Seeds (ground for better digestion)
• 1 cup Peaut Butter (no sugar, NO artificial sweeteners! – Make your own preferred!)
• 1/2 cup Water
• 1 cup Rolled Oats
• 1 small bag of Potato Chips

• In a small pot, melt coconut oil over medium heat. Add chia seeds, quinoa and flax seeds and toast gently for three minutes or until lightly browned and highly fragrant.
• Add peanut butter and water. Mix well and raise the heat to bring to a boil. Once bubbling slightly, stir, cover and turn down the heat to low. Cook for 10 minutes without removing the lid.
• Remove the pot from the heat and gently fold in the rolled oats.
• Scoop into small balls and place on a parchment lined baking sheet and into the freezer for at least 1 hour.
• Leave (or feed to your furry friend) frozen and place them in a resealable bag.
• As they thaw, they will be slightly sticky. The pups wont’ mind! For humans- drop yours into a bag of crushed potato chips for all the salty goodness that they need.
• Enjoy!

Australian Shepherd’s Pie

• 1 lb Ground Lamb (lean)
• 1 cup Bone Broth, unsalted
• 1 Tbsp dry Parsley
• 2 Carrots, diced
• 1 Butternut Squash, diced
• 1 Tbsp Coconut Oil
• 1/2 cup Frozen Peas
• 1 cup shredded Cheddar Cheese

• Preheat oven to 375 degrees.
• In a frying pan, cook lamb thoroughly and drain off any grease. Add bone broth and dry parsley and set aside to cool.
• Toss diced carrots and butternut squash in coconut oil and bake on a parchment lined baking sheet for 25 – 35 minutes, until tender (time will depend on how small you’ve cut the veggies).
• Combine cooled lamb with frozen peas and cheddar cheese, then portion into cupcake tins.
• Mash the carrots and butternut squash together (add butter, cream, salt & pepper to the human half) and top the lamb cakes.
• Freeze then reportion into resealable containers.

Fancy Feasts

• 1 lb Chicken Breast, diced small
• 1 Carrot, diced small
• 1 cup White Rice
• 2 cups Chicken Bone Broth, unsalted
• 2 cups fresh Spinach

• Place your chicken, carrot, rice and bone broth in the Instant Pot or pressure cooker on high for 10 minutes, quick release (can also be done by bringing to boil on a pot on the stove, covering and simmering for one hour)
• Pop in spinach immediately after opening the pot and stir gently.
• Divide into cupcake tins and freeze, then place frozen pucks in a resealable bag.
• Serve frozen, defrosted or warmed slightly.
  
• *** For a human treat: In a large saute pan, brown onions and garlic, salt and pepper. Add frozen fancy feast and heat through. Pour over a roasted sweet potato or acorn squash.

Attend Chef Janon’s next Adult Cooking Class and learn how to make “Tempting Tapas.” Friday, June 28th is a couples class (friends count too!) Tickets are sold in pairs. Saturday, June 29th is a “Singles Mingles” event featuring “Tapas for One.” Menu includes Red Wine Poached Chorizo and Figs, Papas Bravas (perfect potatoes topped with rich Romesco Sauce), Albondigas (Mediterranean Meatballs), Summer Seafood Ceviche and more. The cost is $105 per person. Register at chefskitchencos.com.

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