Homemade Grain-Free Organic Dog Food

1. Wash and trim ends of carrots. Peeling is unnecessary if using organic ones. Cut into small enough pieces to chop in a food processor and set aside. Chop apples, green beans, blueberries, and spinach in the food processor and set aside.

2. Heat 1 tablespoon olive oil and 1 tablespoon coconut oil in a large (at least 10-quart) stockpot and saute carrots until softened, about 5 minutes. Add apples, green beans, blueberries, and spinach and cook over low heat, stirring occasionally, until cooked through, 5 to 10 minutes.

3. Meanwhile, heat 1 tablespoon olive oil and 1 tablespoon coconut oil a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add to stockpot. Add pumpkin puree, remaining olive oil and coconut oil and mix everything until well combined. Cover and allow to cool.

4. Refrigerate for 8 hours, or overnight. Divide desired portions into resealable plastic bags, removing as much air as possible, and freeze until needed.

Cook's Notes:

You can use sweet peas instead of green beans, cooked chicken and giblets instead of ground beef, and sweet potatoes instead of pumpkin puree.

You need a total of about 1 1/2 cups of oil in this recipe. I use a combination of olive oil and coconut oil.