An animal-friendly holiday menu

An animal-friendly holiday menu

Looking for a way to involve your animal companion in this year’s festivities? Check out this pet-friendly holiday menu!

What would your dog or cat love if she could choose a special holiday dinner? We asked Audi Donamour to come up with something fabulous and she didn’t disappoint. This festive menu is nutritious as well as delicious. Remember to give your companion small servings if he’s not used to eating a lot of different foods. You may even want to sample some of the cooked versions of these recipes for yourself!

What’s for starters?

Savory soup with apples and sweet potatoes


1 cup homemade chicken stock or vegetable stock (organic soup bases are available at groceries and health food stores)
2 cups pureéd sweet potatoes or yams (squash can also be used)
1 cup pureéd red apples
1 tablespoon olive oil
1 teaspoon sea salt (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger


This soup can be served raw or cooked.
Cooked: Combine all ingredients in a saucepan. Bring to a boil. Turn down heat and simmer gently for 30 minutes. Cool soup completely before serving to your animal.

Raw: Combine all ingredients, and add a tablespoon or two to regular meals.

Frozen: Freeze in ice cube trays for future treats and meal fixings.

Finicky feline fish fondue


1 can wild salmon
1/4 cup olive oil
1/4 cup fresh catnip or parsley


Finely chop catnip or parsley with a knife, or whirl in a food processor or blender. Whisk in olive oil. Arrange salmon on a special serving dish for your feline friend, then drizzle with the catnip and olive oil glaze.

Bring on the entrees

Turkey and sweet potato savory loaf


1 pound ground turkey thigh
1 cup shredded sweet potatoes or yams
1 egg, lightly beaten
1/2 cup fresh parsley, finely chopped
1/2 cup fresh cranberries, finely chopped
1 clove garlic, finely minced or grated
1 teaspoon sea salt (optional)
1 cup homemade chicken or vegetable stock


Preheat oven to 350ºF. Lightly grease a loaf pan or special holiday cake pan and line it with shredded sweet potatoes or yams. Lightly sprinkle minced garlic on top. Add 1/2 cup of stock. Pour lightly beaten egg on top. Sprinkle 1/4 cup of parsley over the mixture, and then add 1/4 cup of the cranberries. Distribute ground turkey evenly over mixture. Add the remaining 1/2 cup of stock. Sprinkle sea salt over top. Add the remaining parsley and cranberries. Gently press down mixture with a spatula. Place pan in preheated oven for 1 hour. Cool completely before slicing and serving. Don’t forget to garnish!

Note: If you would like to serve this special holiday dish raw, simply combine ingredients rather than layering for baking.

Poached fish bits with catnip


1/4 pound pollock, or other fish of your choice
1 cup filtered water
1 small clove garlic, finely minced
3 sprigs fresh catnip, or 1 teaspoon dried catnip
2 sprigs fresh parsley, flat or curly


Place 1 cup filtered water in saucepan. Add garlic, parsley, and catnip. Combine well. Bring mixture to a boil, then turn down to a low simmer for 15 minutes. Gently add pieces of pollock to the simmering broth and cook for 15 minutes. Remove fish from saucepan and place on serving dish. Gently break up fish into tiny pieces, and cover with broth. Remember to cool to room temperature before serving.

Anyone for dessert?

Carob liver brownies


1 cup goat yogurt or Balkan style yogurt
1 cup fresh pureéd liver, e.g. chicken, beef, ostrich
1/2 cup hemp seed flour
1 1/2 cups whole oat flour
2/3 cup filtered water
1 teaspoon pure vanilla extract
1 teaspoon sea salt (optional)
1 tablespoon carob powder
1 teaspoon baking powder


Preheat oven to 350°F. Lightly grease a square cake pan, or line with parchment paper. In a bowl, combine the whole oat flour and hemp seed flour with water, until you have a smooth consistency. Add the yogurt and liver, and mix well. Add remaining ingredients, making sure they are all well incorporated. Pour into cake pan. Bake for approximately 25 minutes, or until the top is dry to the touch and springs back when you touch it with a finger. Cool completely before serving. Store in refrigerator, or cut into small squares and freeze. For extra holiday cheer, ice cake with low fat cream cheese, and decorate with fresh cranberries and parsley.



1 cup peanut butter, with no added salt or sugar
1 cup oatmeal
1/2 cup carob powder
1/2 cup goat milk
unsweetened coconut


Line a cookie sheet with parchment paper. Combine peanut butter, oatmeal, and carob powder. Form into small balls. Lightly dip in goat milk and roll in oatmeal or coconut, and place on cookie sheet. Place in refrigerator until serving. For extra holiday flair, top each truffle with a sun dried cranberry. The truffles freeze beautifully in Ziplock bags.