Milli eats twice a day. She’ll have 7 ounces of Allprovide commercial food (either their chicken or turkey), or 8 ounces of Stella & Chewy’s raw rabbit, or 7 to 8 ounces of my homemade Puploaf. I add probiotics and supplements to her food like Naturally Healthy Pets Wellness Formula.
The Puploaf is my own complete, balanced recipe made with a variety of fresh ingredients, including:
+ 90% lean ground beef, beef heart, and liver. Beef is a blood tonic, so it supports circulation and heart health. The heart muscle, specifically, supplies critical amino acids like carnitine and taurine.
+ Chicken gizzards. These add protein, but they’re also a great energy booster.
+ Sardines supply omega-3 fatty acids.
+ Mussels supply trace minerals like zinc and manganese, which are important for tendon/ligament health and immune function.
+ Ginger soothes digestion and decreases joint pain and inflammation.
+ Eggs and their shells. Eggs supply protein and vitamins, while the shells deliver extra calcium.
+ Dark leafy greens and broccoli. Greens support liver and eye health, as well as fiber to feed the good bacteria in the bowel. Broccoli has anti-cancer properties.
+ Mushrooms are also cancer fighters, and decrease swelling and inflammation.
+ Butternut squash provides lutein and beta-carotene for E health.
+ Grapeseed oil provides vitamin E.
+ Cranberries support bladder health.
I rotate these proteins throughout the week—serving poultry, some mammal meat, and some fish to give Milli a balance of amino acids.
—Judy Morgan, DVM, CVA, CVCP, CVFT, author of What’s For Dinner Dexter? Cooking For Your Dog Using Chinese Medicine Theory
Dr. Judy Morgan’s Complete Puploaf Recipe
This recipe can be made with a variety of different protein sources—like ground lean pork, turkey, chicken, or a combination. In general, dogs need 3 to 4 ounces of food per day per 10 pounds of body weight, depending on how active the dog is.
3 pounds beef (90% lean)
8 ounces beef heart
5 ounces beef liver
20 ounces chicken gizzards
3 cans sardines in water, minus the juice
6 ounces mussels (3 teaspoons kelp could replace the mussels for trace minerals)
2 teaspoons ground fresh ginger
5 eggs with shell
3 ounces red pepper
5 ounces mixed dark leafy greens (kale, chard, spinach)
4 ounces broccoli
6 ounces butternut squash
3 tablespoons flax seed or grape seed oil
4 ounces cranberries
4 ounces shiitake mushrooms
1. Grind and mix all ingredients together. Pour into loaf, casserole, or muffin pans. Bake at 325F for 30 to 60 minutes, should be lightly done (juicy in the center), not overcooked.
2. Refrigerate Puploaf in an airtight container and use within 3 to 5 days. (Freeze extra portions). Serve at room temperature.
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