Category: Recipe

“Chop” for parrots and other pet birds is a highly customizable recipe that includes a variety of grains, greens, and healthy foods meant to fulfill a wide range of nutritional needs. Because it is pulsed in a food processor, the tiny size of pieces makes it perfect for small vegetable-loving birds like finches, parakeets, and cockatiels. Add in some items that your bird likes, but also include new foods too!

Ingredients

• 1/4 cup cooked lentils
• 1/4 cup cooked brown rice
• 1/2 red bell pepper
• 1/2 cup shredded squash
• 2 cups dark leafy greens
• 1/2 cup broccoli
• 1 tbsp chia seeds

Directions

1. Prep all ingredients by cooking brown rice and lentils as instructed on the packages. Thoroughly wash all greens and vegetables.
2. Cut broccoli florets off the head, shred the squash, rough dice the bell pepper, and rough chop the leafy greens.
3. Add all ingredients together in a small food processor and pulse until desired “chop” size. (Careful not to overblend or it will turn into a paste!)
4. If needed, scoop into a strainer to remove excess liquids before feeding out.
5. Extra can be stored in the refrigerator for 2-3 days, or frozen into individual portions to be thawed out later.

A holiday favorite from the first year of our newsletter in 2012, we’ve included it again for all of our new subscribers!

This delightful twist on a holiday fruitcake is simple and tasty. Bake in mini-muffin tins for convenient portions that can also be stored in the freezer for later.

Ingredients

• 1/4 cup softened butter
• 1 egg
• 1 1/3 cup flour
• 1 15 oz canned fruit cocktail (lite syrup or water packed)
• 2 tbsp raisins
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground clove
• 1/2 cup chopped unsalted nuts (walnuts, pecans, almonds, pistachios, etc.)
• 2 tbsp shredded coconut (fresh, sweetened, or unsweetened)

Directions

1. Pre-heat the oven to 350 F.
2. Open the can of fruit and strain the liquid. (This can be saved if you wish to soften the raisins.)
3. *Optional* To soften raisins, place them in a small pot with the fruit liquid (or plain water). Bring to a light boil and cook for about 10 minutes.
4. Spread the canned fruit pieces and raisins on a cutting board and chop finely.
5. In a large bowl, thoroughly combine the softened butter with the egg.
6. In a medium bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and clove.
7. Slowly add the flour and spice mixture to the large bowl and stir together with the butter and egg mixture. It will be thick and you may need to knead together by hand.
8. Mix in the chopped fruit, nuts, and shredded coconut.
9. Spray mini-muffin tins with non-stick spray, or lightly grease them. Fill each well 3/4 with batter and bake for about 25 minutes. (Longer times may be needed for regular muffins or small loaf sizes. Like other baked goods, insert a toothpick into the center and remove, if it comes out clean it should be fully cooked.)

This seasonal treat will quickly become a holiday hit with birds of all sizes!

Ingredients

3 full graham crackers
1 cup canned pumpkin puree
1 egg
1/4 tsp cinnamon
1/8 ground nutmeg
1/8 ground clove
1/2 tbsp honey
1/4 chopped walnuts or pecans

Directions:

1. Preheat oven to 350′ F
2. Spray a small loaf pan lightly with non-stick spray.
3. Spread a single layer of graham crackers on the bottom as a crust.
4. In a medium bowl mix the pumpkin puree, egg, spices, honey, and nuts until well blended.
5. Pour mixture over the graham cracker layer and spread out evenly.
6. Bake for 25 minutes. Let cool and cut into small squares.