Special Holiday Pet Recipes


Chicken Bites Yields: Approximately 24 cookies


1 cup filtered water 10 oz chicken breast, boneless and skinless, cut into 2-in cubes ½ cup brown rice, dry 1 cup coconut flour 1 Tbsp ground flax seed


Place water, chicken and rice in a pot and bring to a boil. Reduce heat. Simmer covered, for one hour. Strain and let cool.


Coconut Bites Yields: Approximately 20 cookies


1 orange, peeled, seeded, chopped into bite-size pieces 1 banana, peeled, chopped into bite-size pieces ½ cup coconut flour Lemon zest


Preheat oven to 275° F. Line a cookie sheet with parchment paper.


Put the orange and banana into a food processor or blender. Purée until smooth.


Combine blended fruit and coconut flour. Mix well. Form into 3-inch flat discs and place on a lined cookie sheet about 2 inches apart. Lightly sprinkle lemon zest on the uncooked treats.


Bake 25 to 35 minutes or until golden on the bottom. Remove cookies and place them on a rack to cool.


Tip: Keep a few treats in an air-tight container and freeze the remainder for later.


Recipe courtesy of Tonya Wilhelm


Preheat oven to 275° F. Line a cookie sheet with parchment paper.


Place cooled chicken and rice mixture in a food processor or blender. Purée until smooth.


Place the purée in a large bowl. Add the coconut flour and flax seed; mix well.


Form into 3-inch flat discs and place on a lined cookie sheet about 2 inches apart. Bake 50 to 60 minutes or until golden on the bottom. Remove cookies and place them on a rack to cool.


Recipe courtesy of Tonya Wilhelm


Meatball Bites Yields: Approximately 24 cookies


1 Tbsp virgin coconut oil 10 oz grass-fed hamburger, 85 percent lean


4 oz green pepper, washed, seeded, cut in bite-size pieces


2½ oz kale, washed 3 figs, stems removed 1 cup quinoa flour


Natural Awakenings recommends using organic and non-GMO (genetically modified) ingredients whenever possible.


natural awakenings December 2015 37


Preheat oven to 275° F. Line a cookie sheet with parchment paper. Preheat a frying pan on medium heat for three minutes. Add coconut oil. Coat the pan evenly.


Add hamburger and stir fry until almost fully cooked. Add peppers, kale and figs to the meat. Continue to stir fry until the kale is reduced.


Allow mixture to cool. Then, place mix- ture into a food processor or blender and purée until smooth.


Combine the blended mixture and quinoa flour. Mix well.


Form into 3-inch flat discs. Place on a lined cookie sheet about 2 inches apart. Bake 25 to 35 minutes or until golden on the bottom. Remove cookies and place on rack to cool.


Recipe courtesy of Tonya Wilhelm


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