I’ve been asked for a long time to put together a collection of my recipes for added convenience. Well, I’ve finally done it. I’ve made a recipe ebook of my favorite, fun, homemade treats. I’ve also done an ehandbook for sprouting seeds, nuts, whole grains and legumes for our parrots. I’m taking donations for the ebooks. Suggested amount has been $10 each; but it’s okay to donate what you can, or whatever you’d like. Thank you so much for your support, I really appreciate it. I hope you and your birds really enjoy these! 💗🐦
I’ve heard this so many times when people are trying to get their parrots to start eating better. The biggest motivator is to be able eat with you. If you are eating the healthy foods, chances are your parrot will be more than happy to eat some of it too. (Remember, it always tastes better if it’s on your plate, instead of in their bowl.) Have a nice salad with them to encourage them to eat their veggies and greens, add fruit and nut pieces to make it even more enticing to them. Be creative with your meals to include healthy whole foods that you, your family, and your parrots will all be able to enjoy. Change the ingredients that you use each time you make something. This is just a guide to give you ideas.
Ingredients for this batch are kale, cucumber, red bell pepper, cilantro, mango, blueberries, strawberries, zucchini, yellow squash, red cabbage, pecan pieces, almond slivers and fresh squeezed lime.
Next up, mango salsa, oh yum!!!
Another favorite around here is fresh mango salsa. I make a special version of this salsa for the parrots when I make it for the family. Everyone really enjoys this one. Again, try different ingredients for it each time that you make it. This batch includes mango, strawberry, cucumber, red bell pepper, cilantro and fresh squeezed lime.
Hope that you and your birdies enjoy! 🙂
The parrots get excited when they see me in the kitchen preparing a special feast for family and friends. They look forward to getting something special to eat too. And offering meals with a variety of different foods, colors and textures provides enrichment for them. Be creative, and make a fun, healthy meal for you and your parrot to be able to eat together.
Simple, but fun meal, of hard boiled eggs with a sprinkle of paprika, dried parsley, flax, chia and sesame. Topped with edible flowers, geraniums.
Sprouts: soaked almonds, black, white and red quinoa, wheat berries, red and green lentils, mung and adzuki beans. Raw kale, baked butternut squash and fresh pomegranate. Chia and sesame seed sprinkled on top.
Kale, sweet potatoes and sprouts. (sprouts include: kamut, wheat berries, rye, black, white and red quinoa, red lentils, blue lentils, green lentils, mung, garbanzo and almonds)
Sprouts salad for the fids.
Raw sprouts: quinoa, kamut, wheat berries, rye, mung beans, garbanzo beans, red, green and blue lentils, soaked almonds.
Raw greens: kale and dandelion.
Lightly cooked veggies: brussels sprouts and sweet potato.
Fresh fruit: apple, blueberry, strawberry and pineapple.
Chia seed sprinkled on top.
I also call these sweetheart treats, I think the heart shapes are so cute. I make them different every time, this recipe is just a guide to get you started. Vary the ingredients each time you make them, be creative with it and have fun. No salt, sugar, chemicals or any other questionable ingredients. And made with ❤
Whole grain banana walnut bird treats
2 ripe bananas
1/2 cup stone ground grains (cheated and used Bob’s Red Mill: red wheat, rye, triticale, oats, barely, brown rice, oat bran, flaxseed, dried apples and cinnamon) Any healthy whole grain flour choice will work
1/2 cup quinoa
1/4 cup coconut flour
handful of chopped walnuts
Mix it all up and spread your batter in a thin layer into a lightly oiled baking dish. (I use extra virgin organic coconut oil on a shallow glass baking pan.) I bake all of my treats at 350 F. They were ready in twenty minutes, but I chose to cut them out with the cookie cutter and then flip them afterwards for another fifteen minutes for the fun shapes.
Another fun, easy recipe: Blueberry sweet potato sweetheart treats.
Okay, I know what you all are thinking. This is supposed to be a healthy parrot feeding page! What the heck am I doing posting pancakes here, right? Well it’s an occasional treat, they don’t get it often, and I make it as healthy as possible (as far as pancakes go). There is no milk, eggs, salt or sugar in them and the flour choices are low-glycemic. This batch is made with buckwheat, oats, spelt and coconut flour. Banana, blackberries, blueberries, and raspberries, applesauce, cinnamon and almond butter. A touch of non-aluminum baking powder and a squeeze of lemon juice. Pumpkin pancakes are another healthy option that I make. I just use a cup of flour (some good choices I listed above), then add in some wet ingredients and fruit until you get a nice batter consistency. Cook on stove top with a bit of extra virgin coconut oil. Sprinkle some flax seed on top if you like. Enjoy!
Baby organic kale leaves with broccoli, brussels sprouts, carrots, beets, summer squash, cucumber, red bell pepper and mango. Cooked grains and legumes are quinoa, kamut, buckwheat, mung beans, red and green lentils. Topped with a sprinkle of turmeric, chia and sesame seeds.
No one would want to eat a plain, dry cereal mix for every meal, for every day of their lives. This includes your bird. Nothing beats fresh whole foods for your parrot’s health. A wide variety of grains, legumes, vegetables and fruits provide not only good nutrition, but also is great enrichment for our parrots. Make meals healthy, fun and interesting for them, even better, eat it with them.
1 cup cooked grains
1/2 cup cooked chickpeas (garbanzo beans)
1/2 of a diced, cooked sweet potato
2 cups diced raw veggies
2 cups chopped fresh organic kale
very small thin slice of diced cantaloup
2 raspberries chopped up finely
1 cup cooked grains: kamut and rye mix (soaked for 12 hours, boiled for 40 minutes. 1/2 cup dry makes 1 cup cooked)
1/2 cup cooked chickpeas (soaked for 12 hours, boiled for 1 1/2 hours.
1/4 cup dry makes a 1/2 cup cooked)
1/2 of a sweet potato (diced, then boiled for about five minutes till tender)
2 cups raw diced veggies (used 3/4 cup raw summer squash, 3/4 cup raw zucchini, 1/4 cup cucumber and 1/4 orange bell pepper)
1 tbs fresh grated ginger root
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1/2 tsp chili pepper flakes
1/2 tsp turmeric
3 tbs water
Mix together and gently boil on low heat for a minute or two.
Add the spice mixture to the cooked (and cooled) grains and chickpeas, mix well. Stir in cooked (and cooled) sweet potato. Then mix in the raw veggies, raw kale and fruit. Serve quickly to hungry, squawking parrots.
Tri-colored quinoa, carrots, zucchini, yellow squash, cucumber, tomato, parsley, beet greens, kale, poblano pepper, orange bell pepper, fresh ginger root, sesame and chia seed. All raw veggies, only the quinoa was cooked, and that was only because I didn’t have any sprouted today.
I was preparing a special meal for the family, and thought of the parrots, and what I could make for them too. I was making colored deviled eggs and beets for us, so I used those main ingredients to make make a parrot safe dish as well.
I had been cooking beets so I saved the juice left over from cooking them, poured it into a cup, and added a teaspoon of organic apple cider vinegar to it. I saved three of the hard boiled eggs I was making. I cut the eggs in half and removed the yolks. I rinsed the egg white halves and then soaked them in the beet and vinegar juice. I mashed the egg yolk and added a couple heaping tablespoons of some left over cooked butternut squash I had in the refrigerator. Mashed sweet potato would have worked really well too, but I wanted to use up some of that butternut squash. I minced a couple springs of fresh parsley and added that to the yolk mixture. The whites only soaked about fifteen minutes or so, and they looked beautiful! I set them out to dry on paper towels, and then filled them with the yolk mixture. I sprinkled a teeny bit of cayenne pepper, chia seed and sesame seed on the tops.
With all of the hustle and bustle of the holidays and company over, the parrots see me busy cooking in the kitchen, and I know they enjoy getting something special too.
Happy Spring Everyone!
* Please note that there were NO food coloring or dyes used for this, they were naturally colored eggs with only beet juice and organic apple cider vinegar, so that they are parrot safe.
I don’t mean to get off topic, but this is where I got the idea for this. I was making a batch of the colored deviled eggs for the family, and I was cooking beets up for our meal too. So I thought of the beet colored eggs idea for the parrots. The ones for the family came out beautiful too.
Try to offer foods in a variety of different ways; cooked one day, raw the next, chunks, shredded, minced or pureed. Stuff the food into peppers, mini pumpkins, squash, or cucumbers. My guys get so excited when they see their little plate coming, always with something new on it.
Pet treats are so much better when they’re homemade. No questionable ingredients, preservatives, chemicals, salt, sugar or cheap fillers. Plus this way, they’re made with love. ♥
1 cup of a healthful flour mixture (for this batch I used a mix of quinoa, coconut, buckwheat and almond flours)
2 cups mashed sweet potato
1/2 cup of mashed blueberries
Bake 25 minutes at 350 in greased shallow glass baking pan (organic extra virgin coconut oil)
Cool, then cut into bite sized pieces, or use a cookie cutter. Flip them over and bake the bottoms for another 10 minutes.
* Mix up the ingredients each time, I alternate the base between sweet potato, pumpkin and butternut squash. Add different veggies, leafy greens or berries. I meant to add shredded kale to this batch but forgot to add it at the last minute.
They are Einstein approved.
The parrots here are thrilled here today, they are eating The Landing Mash from the parrot refuge Phoenix Landing. http://www.phoenixlanding.org/blog/2011/03/the-landing-mash/
Follow the recipe to get you started, then get creative in adding in special ingredients that your parrot loves. For this batch, I exchanged the dried fruit for fresh cranberries, pomegranate and coconut. I also added mung, adzuki and split peas to the garbanzo bean mix. I skipped the frozen veggies. Instead of the pasta, I added millet, buckwheat and wheat berries to the kamut and quinoa mix. Then topped it with a few walnut pieces, sesame and chia seed at serving time. I love the addition of the turmeric and cinnamon, it smell and tastes wonderful. (Yes, I tasted it, but I promise the rest is all for the parrots.) Oh and you can get a beautiful parrot calendar from their website too.
Here’s the recipe I followed from the Phoenix Landing website
The Landing Mash
by Ann Brooks
Many kinds of birds come and go from The Landing, our adoption and education center in the Asheville, NC area. Therefore, we feed foods that can be enjoyed by a diverse group, but still ensures that each bird is eating a healthy variety of whole foods to complement their pellets, fresh fruits, pumpkin bread, nuts and treats.
Some birds come to us that have not been on a healthy diet or learned to eat fresh foods. Getting them to try new things can be a challenge, at best. Feeding a MASH has many positive attributes:
* You can hide things a bird might not eat otherwise by chopping it very small.
* For convenience, you can make large batches, and freeze it in portions.
* Mashes allow you to be creative, adding more or less of certain things to meet your bird’s needs.
* Most importantly, you can cover all the important food groups in one recipe, knowing that your bird will probably be eating the variety needed for a complete meal.
We have had huge success converting birds to better diets using a mash recipe, so we wanted to share it with you here. We complement this mash with an assortment of fresh fruits, pumpkin bread, and a small amount of egg cooked with palm oil (for vitamin A) and greens. The birds at the adoption center eagerly await their breakfast every morning, often shuffling back and forth on their perches in adorable anticipation.
THE LANDING MASH (more or less….)
2.5 cups Kamut
A heaping teaspoon of turmeric
2 cinnamon sticks
1 cups quinoa
1 sweet potato cut into 1/2″ cubes (or other winter squashes)
16 oz package organic mixed veggies (peas, corn, carrots)
16 oz package organic mixed greens (kale, collard, mustard greens)
1 cup pepitas (raw pumpkin seeds)
1 can garbanzo beans, drained
6 oz Eden small vegetable shells, whole grain
1/2 cup chopped dried apricots
1/2 cup dried cherries
1/2 cup dried cranberries
(Any dried fruit should be unsulphured, with no processed sugar)
If you don’t have much freezer space, or a small number birds to feed, proportionally reduce these quantities. If you decide to make the recipe using these quantities, then you’ll want to start with a big soup pot.
To start: bring the large pot of water to a boil. Add the Kamut, turmeric and cinnamon. Stir well. When the water starts to boil again, lower the heat to medium. Cook for 15 minutes.
Add the quinoa and sweet potato. Stir well. Cook another 15 minutes.
Turn off the heat. Drain or add some cold water. You don’t want the Kamut to cook much more, birds really enjoy it slightly crunchy.
When the grains are drained and a bit cooled, put these in a super-sized mixing bowl, or divide into several if need be. Add the remaining ingredients (frozen vegetables, pepitas, garbanzo beans, pasta shells, dried fruit). Stir together. Divide into storage containers. Freeze in 2-3 day portion sizes. As you finish one container, take one out of the freezer to defrost.
This recipe is versatile. Add and subtract other things that your bird may enjoy (e.g. broccoli, coconut, fresh carrots, other grains, walnuts…). If your bird is reluctant to eat a mash, find the ingredient that is their favorite, and put extra amounts to pique their interest. After they are eating it regularly, you can change the proportions to insure that they are eating the variety intended.
Thanks to Leigh Ann Hartsfield for her recipe “Franco’s Favorite Breakfast” in the Nourish to Flourish cookbook. We started with this recipe, and the adoption center birds really enjoyed the addition to their breakfast meal. Then Mary Ault discovered that undercooked Kamut was very appealing to the birds, because they use their hookbills as nature intended, and crack open the grains. The Landing Mash continues to evolve as we add new things or change the proportions. And with spring on it’s way, we will take full advantage of the fruits and veggies of the seasons.
If you try this recipe for your birds, let us know how it goes!
It’s that time of year when we are so busy cooking, baking and having family and friends over. The parrots get so excited watching me prepare all the different foods. My macaw will actually pace back and forth at my feet expectantly while I’m in the kitchen. I always make special holiday feasts for the parrots too, they like being a part of all of the excitement and they really enjoy the seasonal foods.
Quinoa, veggies and cranberry stuffed sweet peppers.
Gingerbread men shaped bird bread
Pick your favorite birdie bread recipe, bake in a shallow rectangle dish, then cool slightly and use cookie cutters to shape them for the holidays! The parrots love getting special treats for the holidays too. ❤
Another fun, healthy parrot treat for the fall season.
2 cups of cooked mashed pumpkin (or sweet potato)
2 cups of leafy greens (chop finely, or just put though the food processor)
1 cup dry old fashioned oats
1 cup millet (I used puffed this time, but you can use dry millet too)
a couple spoonfuls of raw pumpkin seed
sprinkle of chia seed
sprinkle of finely chopped goji berries
dash of ceylon cinnamon
Mix cooked mashed pumpkin, cinnamon, chia, pumpkin seeds, minced goji berries and minced greens. Then mix in the dry oats and millet. Roll teaspoon sized balls, food prep gloves will come in handy for this part. You can chill in the refrigerator few minutes to set their shape.
* Greens for this batch include collard, mustard, turnip, dandelion, kale and endive.
* Added some parsley too.
* You can get the dry or puffed millet from health food stores.
* I’ve also substituted cooked quinoa instead of using the dry oats.
* Would be great substituting the chopped goji berries for chopped cranberries too.
Today’s Fall Feast: Pumpkin Bites, Cranberries and Veggie Chop with Quinoa.
Another batch pic.
No more store bought treats for the parrots (or the dogs)! It’s easy to make them yourself at home. This way you know exactly what’s in them; and they are free of salt, sugar, chemicals and preservatives. These Pumpkin Oat Squares are baked fresh with cinnamon, flax, broccoli and carrots.
2 cups whole oats (not quick oats)
1 cup (freshly ground) flax seed
1 cup of pureed pumpkin (canned or fresh)
2 cups of minced carrots and broccoli (quick and easy with food processor)
1 egg (optional, you can always use wet flax seed as a healthy substitute)
a dash of cinnamon (use true ceylon cinnamon to be pet safe)
Mix the dry ingredients and wet ingredients separately first, then combine them altogether. I smear a small dab of organic coconut oil on the bottom of a large shallow baking dish. Pack the mixture down flat and evenly into the baking dish. Bake at 350 for about 20 minutes. Cool, then cut into little treat sized squares. Freeze them so they stay fresh.
All ingredients used are human-grade and organic from the local health food store. Vary it each time you make it, measurements and ingredients don’t need to be exact. This is just a general guide to get you started and give you some ideas.
First bowl, dry ingredients:
1 cup buckwheat flour
1 cup spelt flour
1/2 cup hemp hearts
1/2 cup dry oats
1/4 cup almond meal
1/4 cup coconut flour
1/4 cup nuts (chopped, this batch, walnut and pine)
2 tbsp ceylon cinnamon
2 tbsp pumpkin seeds
2 tbsp millet
also added a pinch of sesame seeds and a pinch of sunflower seeds
Second bowl, wet ingredients:
1 cup pumpkin puree
1 1/2 cups water
1/2 cup flax seed
2 tbsp chia seed
1 tbsp chopped goji berries
1 cup chopped veggies (this batch, shredded carrot)
1 cup leafy greens (this batch, shredded mustard greens)
Save a little extra of the raw oats and the seeds for sprinkling top.
Mix all of the dry ingredients in one bowl; flours, cinnamon, hemp, dry oats, and nuts.
Mix the wet ingredients in a separate bowl; adding the flax and chia seeds to the pumpkin puree and water (When flax or chia get wet they form a healthy egg substitute for baking.) Add the goji berries too so they can hydrate in the wet mix. Add the veggies and leafy greens. Let the wet mix set about fifteen minutes before stirring it into the dry mix, just until blended and no dry flour is left.
Spread thinly and evenly into large shallow baking dish, sprinkle some extra toppings over it. Bake at 325 for about 40 minutes. Your house now smells heavenly. Let it cool. Cut into little bird sized portion squares and freeze them.
Leafy Greens: Kale, Collard, Mustard, Dandelion and Cilantro.
Sprouts: Quinoa (black, white and red), Mung, Garbanzo, Adzuki, Red Lentils, Green Lentils, Fenugreek, Wheat Berries, Millet, Buckwheat, Short Grain Brown Rice, Sesame, Chia, Flax and Almonds.
This is my third time making a batch of these, they are a fun, nutritious treat and the parrots just love them. I vary it each time depending on what healthy ingredients I have in the house that day.
1 cup quinoa
1 cup finely chopped veggies, leafy greens, and peppers (* I used a fresh batch of Chop)
a spoonful of chopped raw unsweetened coconut
a few chopped goji berries
sprinkle of chia, flax, sesame on tops
Rinse and drain one cup of quinoa, then simmer in two cups of water until water is absorbed and let it cool. Mix one cup of plain pumpkin puree into 2 tbs. of whole grain flour ( I used spelt flour for this). Now stir the pumpkin mixture into the quinoa, then add the cup of finely chopped vegetables, leafy greens, and peppers. *Extra ingredients used in the Chop are listen below. (I used a food processor to mince the veggies for this.) I added a few chopped goji berries as a treat for this batch, and a spoonful of raw coconut shreds.
Gently form the mixture into spoonful sized little balls and place in a baking dish. You can use food prep disposable gloves for this part if you don’t like getting your hands all dirty. I then sprinkled a little chia, flax, sesame on the tops. Bake about 20 minutes on 350. I just wanted them to set a little in their shape, but still be moist and soft. Cool and serve, then freeze the extras.
My previous two recipes making these are here.
A previous batch with carrots, broccoli and buckwheat groats.
The original batch with cooked quinoa, parsley and raw millet added.
* I have made this recipe before as simple as just adding a cup of chopped broccoli and carrots, so don’t feel overwhelmed by the ingredients list I used for this batch today. I had just made a big batch of fresh Chop so I used that for my cup of veggies to add this time.
carrots with green tops
beet greens (just the tops)
red chili pepper flakes
cooked wheat berries
cooked buckwheat groats
More about what Chop is and how to make it.
Soaked almonds, wheat berries, buckwheat groats, quinoa, and blueberries. Just soak ingredients overnight in cool water, rinse well and drain the next morning and add some blueberries. Delicious!
I kept seeing these awesome parrot “sweet potato balls” or “treat balls” recipes and had to give it a try. I started with that basic idea, and then went from there changing and adding ingredients as I went along. I call these “Healthy Bird Bonbons”, just because I like the sound of it. Don’t let the bonbons part fool you though, these are a great nutritious snack. First recipe I did of these here https://thehappycockatoo.wordpress.com/2012/06/10/healthy-bird-bonbons/
Ingredients for this batch:
cilantro or parsley
red chili pepper flakes
shredded leafy greens, finely chopped veggies (used carrot and broccoli for this batch)
Start with half cup quinoa; rinsed, soaked in water for five minutes, then rinsed again. Now simmer, covered, in 1 cup of water until liquid is absorbed (about fifteen minutes). For this batch I used cooked buckwheat groats too. Stir in 1 cup of pumpkin puree, I just used plain canned pumpkin. Let the mixture sit and cool a bit. Then mix in some shredded leafy greens, cilantro or parsley. Add some shredded veggies in too, for this batch I used a lot of shredded carrot and broccoli. For some dry ingredients I used sprinklings of millet, chia, sesame, flax and red chili pepper flakes. Then roll spoonfuls up into little balls and bake them at 350 until light golden brown. I only baked them about fifteen minutes, they were still very soft and moist, but it was just enough to set them so they weren’t mushy.