We all like to over-indulge once in a while, and sometimes, we would like to indulge our cats as well. Most cats are fed a complete, nutritionally balanced diet that meets all their needs, but what if we want to add a little spice to their culinary life?
It’s not uncommon for our cats to steal a taste of what we’re eating, but then we need to worry if what they’ve eaten is harmful. So, here are some vet-approved homemade cat treat recipes that will make you the most popular person to ever be owned by a cat.
Before You Begin
First things first: we need to know what sort of ingredients we should be including and what to stay away from. There are lots of online resources to tell us what foods are toxic or dangerous for cats. See the link below to know what to leave off your shopping list.
Cats are obligate carnivores. This means that their diet must be predominantly animal-based. They need high levels of protein, moderate fat levels, minimal carbohydrates, plus the right balance of vitamins, minerals, fatty acids, and amino acids. Provided your cat is on a good-quality, commercial cat food, you won’t need to worry too much about the nitty-gritty of these nutrients when making treats, but the most important takeaway is that our cat treats need to be meat-based.
Before serving up full-sized portions of these treats, give your cat a teaspoon-sized taster and monitor for any adverse reactions over the next 12 hours before offering a full serving size. It is important to remember that, just like for us, treats should not be fed regularly, and moderation is key. These are treats, after all, not something to feed every day.
If your kitty is on a special diet, is diabetic, overweight, or has renal disease, talk to your vet about alternative ways to treat your cat, as these snacks will not be appropriate.
JERKY HEARTS
- Approximately 3.5 ounces of liver
- ½ cup of cornstarch, plus extra for working the mixture
- Oil (olive or canola)
- Food processor/blender
- Small, heart-shaped cookie cutter
Preheat the oven to 350oF and line a baking tray with baking paper. Use a basting brush to apply a layer of oil to the tray. Chop the liver and place it in the food processor with the cornstarch. Blend until just starting to get smooth; don’t overdo it. Aim for a dough-like consistency—you may need to add extra cornstarch to get it right. Roll the liver mixture onto a floured surface (easier to do in portions). Flour your hands, press the mixture into a 1-centimeter-thick layer, and use the cookie cutter to cut out the hearts. It’s a bit fiddly at first, but once you get the consistency and technique right, you’ll have lots of hearts in no time!
SARDINE ICE CREAM
- ½ cup of coconut cream (unsweetened)
- ½ tin (1.7 ounces) of sardines in water (boneless, less than 10% salt)
Drain and rinse the sardines. Then, using a fork, mash them into a consistent, flakey mixture. Combine with the coconut cream and until just mixed through. Pour mixture into a freezer safe container with a lid and place into the freezer. The ice cream will be quite hard from the freezer, so you can wait for it to soften before serving or cut it into lickable blocks. Another option is to make the ice cream the night before so it’s not left in the freezer too long before serving. Serving Size: 2 tablespoons, served once or twice per week.
Credit and more recipes: Catster
