Fit for Foodies—and Canines

Make a meal you can enjoy with your dog

By Jessica Vogelsang, DVM

These doggie dinner party recipes from Tasha Ardalan, chef/owner of Foxy Treats, an organic pet-products business in San Diego, are good enough to serve to your human guests, with lots left over for your favorite canine. Ardalan notes that the sweet potato mash is a good addition to any dog’s mealtime. If you are worried about the fat or lactose content, the mascarpone can be omitted or replaced by chevre, a soft goat cheese. A couple tablespoons of mashed sweet potato offer a powerhouse of vitamins and anti-inflammatory agents.

The Super Stuffed Squash is a meal in itself, or you can share a little bite of yours in your dog's food bowl as an evening snack. Talk with your vet to determine the right portion size for your dog and his/her activity level. Ardalan says that her 25lb corgi gets a slice of the squash plus 1/2 cup of stuffing, whereas her 90lb ridgeback is served 1/4 of the squash plus 1 1/2 cups of the stuffing.

Sweet Potato Mash and Parmesan “Chips”

Ingredients

1 cup cooked mashed sweet potato
3 tbsp mascarpone or chevre
1 to 2tsp dried sage
1 to 2tsp cinnamon
pepper to taste

Steps

Mix all ingredients together and pipe or spoon onto parmesan “chips.”

Parmesan “Chips”

Ingredients

1/2 cup shredded parmesan or asiago

Steps

1. Preheat oven to 350 degrees.

2. Place small mounds of shredded cheese onto a baking sheet lined with parchment paper or a silicone mat.

3. Bake for 10 to 15min until edges are golden brown. Allow to cool and harden.

Super Stuffed Squash

Serves 4 to 6.

Ingredients

4 2 to 3lb buttercup squash
2lbs ground chicken
1 1/2 cups sliced mushrooms
1 diced fuyu persimmon
1/4cup chopped pecans
1/4cup shredded parmesan
2 tbsp chopped fresh parsley
1 tbsp dried sage
2tsp cinnamon
2tsp smoked sweet paprika
1/4cup orange juice
1tsp avocado oil (Foxy Treats Skin&Coat Supplement)
pepper to taste
ginger salt to finish (optional)

Steps
1. Wash and dry the outside of the squash. Cut a hole around the stem, remove the cap, and scoop out the seeds and “innards” leaving just the flesh.

2. Rub the inside of the squash with avocado or olive oil.

3. Season the inside of the squash with cinnamon and pepper.

4. Mix all remaining ingredients together except for shredded parmesan and orange juice.

5. Heat a skillet over medium heat. Drizzle a little oil into the pan to prevent the chicken from sticking. Brown the meat and add orange juice. Cook until amount of juice in the pan is reduced by half.

6. Stuff mixture inside the squash and top with cheese then replace the cap. Bake at 375 degrees for approximately 45 minutes. Remove cap and bake an additional 5 to 10min.

7. Sprinkle the top with a little more cinnamon and paprika. Allow to cool slightly before serving.