I’m really picky about what food and treats my dogs get. I read all ingredient lists on treats with the same scrutiny as if I was going to be eating it. There’s no kibble in this house, my dogs get real foods to eat. I’ve been doing this for years. Avery and Penny are my second and third dogs that I’ve successfully switched over to a real foods diet.
In total, I’ve been feeding dogs this way for over 10 years. I geek out over dog nutrition and I’ll gladly talk with you about it and offer advice if you ask. Not only am I a believer in eating real foods for myself but it also applies to my dogs.
So when I was approached to review the Dog Gone Good Cuisine cookbook by Gayle Pruitt, I jumped at the chance. I don’t home-cook for my dogs much, they are on a more raw based diet. However, I’m always learning and reading about dog nutrition and viewed this book as a resource.
If you’re new to a real foods diet for dogs and are thinking of making the switch, this would be a great book to help ease you down that path. It offers a lot of homemade dishes that you can feed your dog and that you can also eat.
This cookbook also provides information about what foods and spices are OK for dogs, along with what kitchen equipment you will be using. It prepares you for cooking for your dog without making this seem like an overwhelming or difficult task (because it isn’t).
Another thing that won me over about this cookbook is that all the dogs pictured are rescue dogs. All my dogs are rescue dogs so I have soft spot when it comes to providing second chances to our canine companions.
I decided to go with a veggie recipe from the cookbook for my two punks.
Carrots and Zucchini with Tarragon
Reprinted with permission from St. Martin’s Press
© Gayle Pruitt
- 1TBSP Butter or Coconut Oil
- 3 Medium Carrots, washed, peeled, and sliced into thin carrot sticks
- 2 Zucchini, washed and cut into 1/4 inch thick sticks
- 1tsp Dried Tarragon
Melt the butter or coconut oil in a skillet over medium-high heat. Add the carrots and cook for about 1 minute. Add the zucchini and cook for 1 minute. Remove the vegetables from the skillet, sprinkle with tarragon, and serve.
I didn’t have any zucchini but I had these great baby carrots that I picked up at the local farmer’s market. They worked great for this recipe. Avery and Penny both love carrots and this was definitely a winner for them!
If you’re thinking about cooking for your dogs or are at least interested in learning more, check out this cookbook! Plus you’ll get to see some great pictures of rescue dogs!
Disclaimer: I was provided a copy of this cookbook for review. All opinions are my own.