Healthy Parrot Recipes 

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  • Bulgur, Corn & Greens

  • Fruit Pizza

  • Mango Salsa Sprout Salad

  • Home made Apple Sauce

  • Sally Ann's Palm Nut Cookies

  • Sweet Too-t Smoothie

  • Home made Parrot Muffins

  • Parrot Muffins

  • Sweet Potato Chips

  • Fruit Icees

  • Organic Water

  • Cleaning Vegetables & Fruit

  • Pine Cones


  • Bulgur, Corn & Greens   (top)
    A colorful blend of ingredients, ready in under 25 minutes!
    1 cup bulgur
    2 cups water
    One 10-ounce box frozen corn kernels
    1/2 pound greens (kale or collards), rinsed and torn into bite-size pieces

    2 Tablespoons fresh chopped basil (optional)
    2 Tablespoons lemon juice
    Cook bulgur in water in a large covered pot for 10 minutes over medium heat. Add remaining ingredients. Heat 10 minutes longer, stirring occasionally. Serve warm.

    TIP: Can freeze individual portions for an easy meal for your feathered friend

    Mango Salsa Sprout Salad   (top)
    Cup Organic Sprouts, Sprouted*
    1/3 Mango, Peeled and Diced
    2 Tablespoons Cilantro (Parsley can be substituted for Cilantro)
    1 Small Jalapeno Pepper with Seeds, Diced (can substitute with Sweet Red or Green Peppers)
    1 Tablespoon Freshly Squeezed Lime Juice.

    Mix all ingredients and serve immediately. Feel free to add in other vegetables into the mix for added excitement!

    Fruit Pizza   (top)

    Here's a wonderful looking dessert that both humans and their avian companions will enjoy.

    1 large 12-inch-wide pita bread*
    1 cup unsweetened apple sauce (see recipe below)
    1/2 kiwi fruit, peeled and sliced
    3 organic strawberries, sliced
    1 apple or pear, peeled, cored, and thinly sliced
    Sprinkle a small amount of chopped mint leaves for a new twist on this fun recipe.

    Spread a thin layer of apple sauce over pita bread. Arrange slices of fruit on top of apple butter. Sprinkle with cinnamon. Serve as is or heat in 350-degree oven for 15 minutes and serve warm.

    *Can substitute Pita Bread for Plain Rice Cake and do not bake. Serve Fresh! Can use any variety of fruit
    Enjoy! And be sure to leave some for your feathered friends!


    Home Made Apple Sauce   (top)

    There is nothing like fresh homemade applesauce. Your birds will be squawking once they smell the fragrant aromas throughout the house!

    2 to 3 pounds apples per quart (Can reduce the size based on your individual needs) Water to coat saucepan
    Optional Spices: Cinnamon and/or Nutmeg (Note: these flavors are very potent. Some birds may or may not enjoy them)

    Instructions
    Wash, core and peel apples. Cut into quarters. Cook apples until soft in a large covered saucepot with just enough water to prevent sticking. Press apples and juice through a sieve or food mill. If any seeds or peels escaped, now is the time to remove them. Return apple pulp to saucepot. Bring applesauce to a boil, stirring to
    prevent sticking. Sprinkle in a dash of cinnamon and/or nutmeg to taste, if desired. Reduce heat; simmer 5 minutes, stirring to prevent sticking.

    Carefully ladle hot sauce into a glass bowl for cooling. Serve warm (Hot food should never be offered due to a high risk of crop burn).

    Recipe Variations: For a chunky sauce, coarsely crush half of the cooked apples with a potato masher; press remaining apples through a sieve or food mill. Combine crushed and sauced apple mixtures; continue as for Applesauce.
    Note: Using a sweet variety eating apple if your bird likes a sweet taste.

    Sweet Too't Smoothie   (top)

    2 cups non-fat soya milk
    2 tablespoons silken tofu
    2 bananas frozen
    3/4 cup frozen strawberries
    1 tsp vanilla

    Place milk and tofu in blender first and blend. Add bananas, strawberries and vanilla and blend until smooth. Pour into glass. Enjoy.

    Optional: Add 2 Tablespoons fresh unflavored yogurt or frozen yogurt in place of tofu. Sit back, enjoy and do not forget to share with your feathered companions!

    Tip: To freeze banana, wait until banana gets brown specks. Peel and freeze whole. This ensures the fullest flavor in your smoothie.

     

    Sally Ann's Palm Nut Cookies   (top)

    1 - 28oz Can of palm nut fruit
    4 Large eggs with shell
    2 tbsp Organic cane sugar
    cup Organic mixed chopped nuts (Now available at Grey
    Feather Toy Creations)
    cup Raw shelled pumpkin seeds
    cup Shelled almonds
    1 cup Soft whole wheat flour
    1 cup Yellow cornmeal
    1 cup Quinoa flour
    2 cups Oatmeal (not instant)
    cup Oat bran
    1 tbsp Baking soda
    4 tbsp Cinnamon
    1 cups organic seedless raisins

    Put chopped mixed nuts, almonds and pumpkin seeds in processor until finely ground. Wash eggs thoroughly then put in food processor until well blended.

    Preheat oven to 350 degrees. Adjust oven rack to middle position. Mix palm nut fruit, eggs, and sugar in large bowl of electric mixer. Combine all dry ingredients in a large bowl. Add to egg mixture cup at a time until thoroughly blended. On low speed, stir in raisins. Drop rounded teaspoonfuls of dough 1" apart onto ungreased cookie sheet. Bake in batches for 12 minutes. Transfer
    cookies to rack to cool. Makes approximately 120 cookies. These cookies freeze very well.
     

    Home Made Parrot Muffins (top)

    Optional:  2 jars of baby food (veggie or fruit only)  - I have noticed using this keeps them moist

    Mix all ingredients and bake at 350 for 30-45 minutes (keep a watch on them that they do not burn).  You can substitute veggies to whatever is in your house.  Can use frozen veggies to substitute for fresh. - Be Creative and have fun with it! 

    NOTE:  I now use this recipe due to the high content of sodium & artificial ingredients in the Jiffy Corn Muffin Mix.  A good substitute is Hodgeson Mills Corn Muffin Mix with Whole Wheat Flour. It has a low sodium content. 

    I usually will make a double batch of this and pour into a cake pan and muffin pans that I grease up with canola oil so it doesn't stick.  I wrap up the muffins up with wax paper and put them in Freezer bags for individual daily servings.   This has been proven very efficient for those busy mornings.

    Yield: 24 Muffins


    Parrot Muffins (top)

    Mix all ingredients and bake according to directions on the box.  I use whatever veggies/fruit are in the house (strawberries, blueberries, cranberries, hot chili peppers, beans (kidney beans, navy beans, etc), etc) - Be Creative and have fun with it! 

    I usually will make triple batches and freeze them individually for daily servings.

    Yield: 12 Muffins


    SWEET POTATO CHIPS (top)

    Preheat oven to 400-425 degrees.  Peel one large sweet potato and cut it into strips like you would for fries.  Rinse in water and shake them in a bag with a mixture of ground cornmeal flour and a few shakes of Cayenne pepper.

    Place them on a cookie sheet and bake them for 30 minutes, turning them over halfway through. 

    Mix cornmeal flour, some crushed red pepper, sesame seeds, 1 egg and enough water to make batter consistency.  Dip all the potato chips in this. 

    On the stovetop ~ In a frying pan over medium heat.  Add an inch of vegetable oil and cook them for a couple minutes on each side...just until they are browned a little.  Drain them on paper towels and serve warm.

    NOTE:  With the left over batter ~ Make Spicy Tortillas ~ Drop in a tablespoon full into the oil


    Fruit Icees (top)

    Take your parrot's favorite fruits.  Puree them in a blender.   Pour into Ice Cube Tray and freeze.

    If your birds are like mine, they will love it.  Comes in handy in those hot summer months too.


    Organic Water (top)

    1 gallon tap water

    1 tablespoon Organic Apple Cider


    Cleaning your Parrots Veggies & Fruits (top)

    Spray Organic Apple Cider on your fruits & veggies to remove harmful toxins.  Wait five minutes then rinse.


    Pine Cones  (top)

    Pine cones are great toys for birds.  Please make sure your pine cones are in good condition (not wet, old, or mildewed).

    Heat oven to 225F.  Place pine cones in the oven for 20 minutes.   Then turn off the oven, but leave the pine cones in the oven for 2 hours to dry out.  Please note:  Pine cones will scorch and possibly start a fire if the oven is any higher than 225F.

    Recipe provided by:  Gillian Willis


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