It’s been 14 years since I first opted for homemade meals for all our dogs of varied breeds and sizes. When it comes to Little Ruby (West Highland Terrier), I’ve had to do a bit more research, specifically for this breed’s allergy tendencies.
Some of the most common allergy triggers for Westies (other breeds too) include chicken, chicken eggs, beef, dairy, soy and wheat. Eliminating these is crucial for this breed.
Some helpful options for dogs with allergies include ingredients high in omega-3 and omega-6 fatty acids. Salmon, cod, sardines and other healthy fish oils are important fatty acids, which can also help soothe itchy skin and inflammation.
Little Ruby has eaten homemade since she came home, but all chicken, beef, dairy and wheat had to be eliminated and since on this more tailored diet has not had anymore issues with allergies.
The following is Little Ruby’s vet-approved, allergy-friendly pup bowl. It’s grain-free to meet her specific needs. Whether you do or don’t already follow a homemade nutritional plan tailored to your pet’s health needs, I’d suggest first doing a little research and speaking with your veterinary. As always, when changing meal plans it’s important to introduce a little at a time.
I rotate turkey with cod or salmon once a week. Veggies include zucchini, carrots, spinach, kale, butternut squash, green beans, sweet potatoes and more, using two to three at a time in each batch. Snacks are also homemade, mainly fresh veggies, such as baked sweet potato chips and diced fresh cucumber, Little Ruby’s favorites.
I top one daily serving with a couple of drops of salmon oil. It’s also important to include daily essential vitamins as part of your pups balanced nutrition. Again, consult with your vet.
If cooking for larger breeds, I recommend using a countertop roaster oven. I used this for many years with excellent results. Also, there’s no need to shred veggies for larger breeds, and if using a countertop roaster oven you can actually cook the veggies large cut and just mix with cooking spoon once cooked.
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Turkey Pup Bowl
Ingredients
- 1 Tablespoon extra virgin olive oil
- 700 g turkey breast skinless, ground/minced, see notes (1.5 lbs)
- 90 g zucchini shredded (1/2 cup)
- 75 g carrots shredded (1/2 cup)
- 100 g butternut squash shredded (3/4 cup)
Instructions
- Using a food processor, grind (mince) turkey breast, set aside. (see notes)
- In a large skillet, heat olive oil over medium-high temperature, add ground turkey and sauté until cooked through.
- Reduce heat to medium, add shredded vegetables, stir well to combine. Cook covered approximately 5-7 minutes or until vegetables are tender.
- Remove from heat, cool at room temperature before serving. Refrigerate leftover servings in an airtight container (preferably glass) for up to 5 days. See notes.
