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I don’t give her dog treats. She gets carrots, watermelon, celery (doesn’t like celery too much), and once in a while a smear of natural peanut butter on a carrot. I pretty much cook for her like the recipes in this article. No flour though. And no seasoning of any kind. When she gets an occasional upset stomach, I give here white rice and chicken only.
My Cockapoo is my best friend, my hearing (I am deaf), and just precious to me. She has seizures which I believe are a result of recommendations from my vet to give her preventative Ivahart. I stopped giving her all drugs except the phenobarbital which she will be on for the rest of her life. I say this because she almost died last year from a very severe seizure. She has had hip surgery from a fall from my porch chasing other dogs. That is the background. Now, after wasting money on commercial dog food I have thrown away many times. After watching my dog not eat at all, vomit, loose bowls, and dull coat – I decided to cook for her and have been for many years now. She weighs about 15 pounds, feels heavy when I pick her up, but she is all muscle, not fat.
Originally from Chicago, Nicole Janiga joined the Chewy team as a marketing intern in January 2017. Since then, Nicole has continued writing and photographing for Chewy as a Content Collaborator while completing her education at Indiana University’s Kelley School of Business. She is majoring in both marketing and corporate innovation, before returning to Chewy as a Marketing Analyst. In her free time, Nicole enjoys traveling, riding her horse or snuggling up with her Pug, @zoetheloaf, and Terrier, Cozmo. 

I am have 4 100+lb dogs I make there food and fix it fresh every meal yes it is time consuming I have one female around 120 or lbs she breaks out after eating her meals in hives and it is worse if given Benadryl she is 3 yrs old I need some help I have changed diet and when I think I have found something that works I delivered these dogs so this is an old problem . HELP

The quality of meat you’re using is essential for the long-term health of your dog. Yes, very cheap commercial dog food is rarely made out of high-quality ingredients either, but that’s nevertheless a problem that you too must be wary of when you’re cooking your own dog’s dinner. It's time consuming to be picky about the ingredients you'll use in your Fido's meal, but something that cannot be avoided.

As I eat my weight in sweet strawberries this time of year, the subject of what to do with the abundance of spring and summer fruit comes to mind. I am usually more than content with enjoying berries and stone fruit as-is, but when I’ve gone a little overboard at the farmers market, jam is one of the many things I consider making. Or is it jelly? The two terms for fruit spread have always confused me a bit. Luckily, there’s an easy way to distinguish between the two.
I don’t feel grains or occasionally having certain kinds of fermented dairy are necessarily that bad. They have been in human diets, and therefore dog diets, for thousands of years without harm. I think goat dairy is supposed to be more digestible for dogs and humans if someone is insistent on that kind of a product. But, for whatever reason you want to choose, there are digestive issues coming out in our day to these products that have not existed before and so some care isn’t necessarily unwarranted. Balance is always key.

Easter Baba (or babka, or babka wielkanocna) has graced Easter tables for Polish families for centuries — along with mazurek cookies, painted eggs, and cheese desserts. The backstory is this: The dessert was originally said to be made in pans that resembled a tall Bundt pan, but without the hole in the center. One medieval recipe claims that their special version — which calls for 24 eggs and 1 tablespoon of freshly pounded vanilla beans that are beaten for more than an hour (!

If your fur baby has a sweet tooth he will love these chews, and oatmeal adds protein and is good for digestion. To make these chewy treats, puree 1/4 C. diced peaches, 1 tbsp. canola oil, 1 tbsp. molasses, 1/4 tsp. vanilla and 1/8 C. water. Combine the puree with 2 C. rolled oats, 1/2 C. water, 1 C. flour and 1 tsp. cinnamon. Scoop spoon-sized dollops on to a lightly greased baking sheet, press them flat with the back of the spoon, and bake at 350 degrees Fahrenheit for 15 minutes. These chewy cookie treats can be stored for two weeks in the refrigerator or six months in the freezer.
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