RUNNY STOOL AFTER GOING HOME?

IT'S KNOWN AS STRESS STOOL

A LOOSE STOOL IS FROM STRESS FROM GOING HOME – FEED A PUMPKIN MIXTURE TO SOOTHE. NOT EATING MUCH IN THE FIRST 24-48 HOURS IS NORMAL TO SOOTH A LOOSE STOOL– UP TO 2 WEEKS MAKE A MIXTURE OF ONE CAN OF CANNED PUMPKIN AND ADD 2 TABLESPOONS OF DE (Diatomaceous Earth) You can add to your mixture a can of tuna or beef boulion, ,a few eggs -freeze in ice cube trays – offer 1 to 2 cubes per day for first week – then a few each week for life

Loose stools result from a new environment from stress. Pumpkin helps slow down the bowel and helps avoid dehydration.

Grain-Free Bacon Dog Treats

Servings: 50 pieces depending on cookie cutter size



Ingredients

• 1-1/2 coconut flour

• 1/2 cup all natural peanut butter (or almond butter!)

• 5 eggs

• 1/2 cup melted coconut oil

• 1 cup + 2 Tbsp pumpkin puree (no sugar added; can also use sweet potato puree or unsweetened apple sauce)

• 2-3 slices of hormone-free bacon, cooked & chopped

Directions

1 Preheat oven to 350°F.

2 In a large bowl, combine all ingredients and mix well to form a dough.

3 Roll out dough, just slightly under a quarter inch thick.

4 Use a cookie cutter to cut out different shapes and carefully place them onto a lined baking pan. Ball up remaining dough, roll out, cut, and repeat until all dough has been used.

5  Bake for 15-20 minutes, until treats are hard. This cooking time might vary depending on thickness of each treat so keep your eyes on them.

6 Let cool completely before sharing with your pup!

7 Store remaining treats in an airtight container in the fridge. Very important to cool completely before doing this! Otherwise the heat will make the treats soft.

GRAIN-FREE SALMON PUMPKIN DOG TREATS

Prep time 15 mins

Cook time 20 mins

Total time 35 mins

grain-free, gluten-free, dairy-free, nut-free, paleo

Serves: 60+ biscuits

Ingredients

1½ cups coconut flour

1 cup canned wild caught salmon, drained* (I used WholeFoods 365 canned Sockeye Salmon)

½ cup coconut oil, melted, but not hot

½ cup pumpkin puree (you can also use pureed sweet potato or squash)

4 pasture raised eggs

Optional add-ins:

2 teaspoons dried parsley or 2 tablespoons fresh parsley, roughly chopped

Instructions

1 Add all of the ingredients to your food processor. Process until well blended and it easily forms a ball, when you take a little in your hand. If it feels a bit too wet, add just a little more coconut flour, but know that the coconut flour in the dough will absorb as the dough sits.

2 Gently flatten the ball into a disc and place into an airtight container or wrap in plastic wrap and refrigerate for a minimum of 1 hour.

3 Preheat oven to 350ºF and line two large baking sheets with parchment paper.

4 Place the dough disc between two pieces of parchment paper. Using a rolling pin, roll the dough out until it is about ⅛ to ¼-inch thick.

5 Using desired cookie cutter shape(s), start cutting and transfer to the prepared baking sheets. Don’t waste any of the dough, use the leftover scraps, roll what’s left into a rope, cut into little nuggets and bake. They make great little tiny bite-sized training treats.

6 Bake 18-20 minutes, until golden brown and hard. It is important that biscuits are completely dried out or they will go bad.

7 If you take them out and as they cool, if they feel moist at all, I recommend placing the biscuits in a single layer on an oven-safe cooling rack, and place into a 200ºF oven for 10-20 minutes, until they are dry, hard, crisp and have no moisture at all.

8 Let cook completely and store in an airtight container for a few weeks.

RECIPE NOTES:

Try adding ⅓ cup finely shredded carrots to the recipe

you can also use approx 1 cup cooked, deboned fresh salmon, flaked in place of the canned salmon