How to get the best veggies for dogs
The top four plants that will give your dogs the best food and nutrition are broccoli, kale, lettuce, and spinach.
And for your dogs, they’ll get the most vitamins, minerals, and phytonutrients, so that they can thrive in the new climate.
Spinach, Spinach & Cauliflower Soup (1/2 cup) 1 1/2 cups water 1 medium head broccoli 1 cup water 2 cloves garlic 1/4 teaspoon salt 1/8 teaspoon ground ginger 1 teaspoon cayenne pepper 2 teaspoons onion powder 1/3 cup low-sodium chicken broth 1 cup low sodium vegetable broth 2 cups water 2 tablespoons dried sage, or 1 tablespoon dried parsley, or a dash of thyme 2 tablespoons olive oil 1 cup chopped green onions 1 tablespoon olive oil 2 tablespoons cornstarch 2 tablespoons rice wine vinegar 2 tablespoons fresh squeezed lemon juice 2 tablespoons vegetable oil (or canola, corn, soybean, etc.)
Directions Place the water in a medium pot over medium heat.
Cover and cook for 6 to 8 minutes, stirring occasionally.
Remove from heat and stir in the garlic, ginger, salt, cayanne pepper, onion powder, and onion.
Add the water and stir to combine.
Bring to a boil, reduce heat, and simmer uncovered for 15 to 20 minutes, until broccoli is tender and the liquid has reduced by about a third.
Stir in the broth and chicken broth.
Stir again and cook until chicken and broccoli are tender, about 10 minutes.
Reduce heat to low, and add the vegetable broth and stir until the liquid is reduced by a third again, about 5 minutes.
Add salt and pepper to taste.
Pour into bowls and serve warm.
Keto Chow Chow (1 cup) 2 tablespoons soy sauce 1 cup sugar 1 tablespoon chili powder 1 tablespoon ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 3/4 cup milk 1 tablespoon brown rice 1 cup broccoli or cauliflower (chopped) 1/5 cup chopped cilantro 1 tablespoon shredded carrots 1/10 cup chopped fresh cilantro leaves Directions In a medium saucepan, heat soy sauce and sugar over medium high heat.
Add chili powder, cumin, garlic powder, onion, and rice.
Cook for 5 minutes, then stir in milk and brown rice.
Pour in broccoli and cauliflower, and stir into the sauce.
Bring mixture to a simmer, and cook uncovered for 30 minutes, to allow broccoli and cilantro to caramelize and crisp.
Stir once more and simmer until cauliflower and broccoli have softened, about 15 minutes.
Paleo Chicken Tikka Masala (1 tablespoon) 2 cups soy sauce 2 tablespoons sugar 1 teaspoon turmeric 1 teaspoon dried chili flakes 1 teaspoon ground cilantro 2 teaspoons ground coriander 1 teaspoon paprika 1 teaspoon fennel seeds 1 teaspoon curry powder 1 tsp salt 1 teaspoon black pepper 1/1 cup chopped garlic 1 cup sliced green onions, or 2 medium onions 1/6 cup chopped onion, or 3 medium onions, plus additional green onions for garnish Directions In an 8-inch nonstick skillet, heat oil over medium-high heat.
Stir-fry chicken for about 5 to 7 minutes, or until lightly browned on one side and cooked through on the other side.
Transfer to a plate.
Stir together soy sauce, sugar, turmeric, cilantro, chili flakes, corianders, paprika, fennels, curry powder, salt and black pepper.
Serve with rice and green onions.
Green Tea & Coconut Chicken Soup (3 cups) 3 cups water 4 tablespoons soy milk 1 cup coconut milk 1 teaspoon coconut oil 1 teaspoon rice vinegar 1 teaspoon water 1 tablespoon coconut sugar 1/9 teaspoon sea salt 1 cup raw almonds 1/7 teaspoon cilantro chopped 1/15 cup chopped coconut 1 tablespoon chopped lime juice, or to taste Instructions Bring water to a boiling boil in a small saucepan.
Add water, soy milk, coconut milk, oil, coconut sugar, and sea salt.
Bring back to a low boil, then simmer uncovered, covered, for 30 to 40 minutes.
While cooking, remove the chicken from the heat.
Chop the chicken and toss with coconut milk and cumin.
Serve over rice and vegetables.
Blueberry & Spinach Mashed Potatoes (2 cups) 2 medium yellow potatoes 1 cup shredded blueberries (fresh or frozen) 1 cup spinach 1 cup chicken stock 1 teaspoon maple syrup 1 teaspoon cinnamon 1 teaspoon pepper 1 teaspoon salt 2 tablespoons water 3 cups frozen blueberries, thawed Directions Place potatoes in a large pot over low heat.
Cook potatoes, stirring constantly, until they begin to soften.
Drain, reserving the liquid in a measuring cup, and set aside.
In a small bowl, combine blueberries and spinach, then whisk in maple syrup, cinnamon, pepper, and salt.
Season with salt and a bit of black pepper to flavor.
Pour mixture into a microwave