RESCUE/REHABILATION SPECIAL (2)                            Healthy Whole Food Recipes For Your Dog 

  

Rescued dogs are more times than not malnourished and have a depleted immune system. Starting them off with a diet made of whole food rich in anti-oxidants, vitamins and amino-acids to build up their immune system should be your priority. Helping their body become regular, their mind to become sound and nervous system become stable/steady is the goal and we can help achieve this with this great beef & pasta meal. This chunky, full-bodied sauce is a good match for hearty pasta. We've made this meal with lean ground beef, mushrooms and a rich, meaty sauce that has a minimum of saturated fat. The pasta will work to naturally slow down the digestive system, add weight to the body and bind the stools. The anti oxidant rich tomatoes will help fight the free radicals that are already fight the cellular structure and killing the immune system. 6 to 8 weeks of this recipe is great to jump start any rescue or dog switching from commercial dog food to a more species specific whole food diet. INGREDIENTS 12 ounces 90%-lean ground beef 1 teaspoon extra-virgin olive oil 1 teaspoon flaxseed oil 2 medium carrots, chopped 1 stalk celery, chopped 6 ounces cremini, or baby bella mushrooms, wiped clean and coarsely chopped (2 cups) 2 cloves garlic, minced 1 28-ounce can diced tomatoes, (not drained) 1-2 teaspoons fennel seeds, crushed 12 ounces fusilli, or rotini 2 tablespoons chopped fresh parsley, (optional) 6 tablespoons freshly grated Parmesan cheese, (optional)

PREPARATION Cook beef in a large skillet over medium-high heat, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Transfer to a strainer or colander and drain off fat. Keep the fat for flavor or to keep weight on you pet. Heat oil in the skillet over medium-high heat. Add carrots and celery; cook, stirring occasionally 4 to 5 minutes. Add mushrooms and garlic; reduce heat to medium and cook, stirring occasionally, until the mushrooms begin to soften, 3 to 4 minutes. Add tomatoes and mash with a potato masher. Add fennel seeds, salt and the ground meat; bring to a simmer. Reduce heat to low; cover and cook, stirring occasionally, until the sauce is slightly thickened and the flavors have developed, about 30 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta until just tender, 9 to 11 minutes or according to package directions. Drain and toss with the sauce. Sprinkle with parsley, if desired. Pass Parmesan separately, if using. Add the sauce to the meal and mix. TIPS & NOTES Place finished product in loaf molds and freeze. Then place in freezer bags for storage. Meal to be fed for the week are to be placed in a dish, covered and refrigerate. NUTRITION Per serving : 318 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 23 mg Cholesterol; 55 g Carbohydrates; 17 g Protein; 9 g Fiber; 213 mg Sodium; 418 mg Potassium              

                

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