Homemade Cat Food Recipes

Unhealthy eating habits can lead to diabetes in cats or even exacerbate cat allergies. There's no better way to provide a healthy lifestyle for your cat than to make your own natural cat food. Below are a few homemade cat food recipes that have been taken from The Whole Pet Diet by Andi Brown, Halo Purely for Pets founder.

Big Mack for Cats

Yield: About 10 cups | Serving Size: 1/2 Cup

1 1/2 pounds mackerel fillets or sardines (fresh, if possible, or frozen, never canned)
1/2 pound green beans, coarsely chopped
1/2 pound carrots, coarsely chopped
1/2 pound celery, coarsely chopped
1 tablespoon kelp powder
4 to 6 cups spring water

Combine all ingredients in a stainless steel pot with enough water to cover. Bring to boil, then lower the heat and simmer for 30 minutes, or until the carrots are tender. Remove from the heat and let cool. With an electric hand mixer or a food processor blend all the ingredients (working in batches) in to a puree. Using plastic containers, make up meal-sized portions and freeze whatever you won’t use within 2 days.

Salmon and Veggie Patties

Yield: 4 servings / Serving Size: 1-1/2 inch patty

1/4 cup coarsely chopped green beans
1/4 cup coarsely chopped sweet potatoes
1/4 cup coarsely chopped zucchini
1/4 cup coarsely chopped yellow squash
1/2 cup spring water
1/2 pound wild salmon
1/4 cup orange juice
1 teaspoon grated Parmesan cheese
1 teaspoon plain yogurt

Combine the green beans, sweet potatoes, zucchini, yellow squash and water in a large skillet over medium heat. Bring to a boil, then add the salmon. Cover and steam for 5 minutes, or until the fish flakes easily when tested with a fork.

Cool to room temperature, then transfer to a food processor. Add the orange juice, Parmesan cheese and yogurt and blend well. Shape into patties and either serve right away or store in the refrigerator. Freeze any portions you won't use within 2 to 3 days.

Green Pâté

Yield: 45 servings / Serving Size: 1 tablespoon

½ cup coarsely chopped carrots
¼ cup coarsely chopped yellow squash
¼ cup coarsely chopped sweet potato
½ cup coarsely chopped green beans
½ cup green peas
½ cup coarsely chopped pumpkin
¼ cup unsweetened berry juice
1 tablespoon barley juice powder
2 tablespoons grated Parmesan cheese
3 tablespoons plain yogurt

Mix all of the ingredients in a food processor until creamy. Serve on crackers. The pâté may be stored in a glass container in the refrigerator for up to 4 days.

Bijoux’s Seafood Gumbo for Cats

Yield: About 10 cups / Serving Size: ½ cup

1 ½ pounds wild shrimp (fresh, if possible or frozen, never canned)
½ pound celery, coarsely chopped
½ pound sweet potatoes, coarsely chopped
¼ pound yellow squash, coarsely chopped
¼ pound collard greens, chopped
3 ounces canned clams with juice
2 ounces whole oats
1 tablespoon kelp powder
4 to 6 cups springwater

Combine all of the ingredients in a stainless steel pot with enough water to cover. Bring to a boil, then lower the heat and simmer for 30 minutes, or until the sweet potatoes are tender. Remove from the heat and let cool. With an electric hand mixer, or using a food processor and working in batches, blend all the ingredients into a nice puree. Using Ziploc bags or plastic yogurt containers, make up meal-sized portions and freeze whatever you won’t use within 2 days.

Jack the Cat’s Turkey Tetrazzini

Yield: About 10 cups / Serving Size: ½ cup

1 ¼ pounds ground turkey
½ pound yellow squash or pumpkin, coarsely chopped
½ pound celery, coarsely chopped
¼ pound chicken or turkey liver
1 tablespoon kelp powder
5 to 7 cups springwater

Combine all of the ingredients in a stainless steel pot with enough water to cover. Bring to a boil, then lower the heat and simmer for 30 minutes, or until the vegetables are tender. Remove from the heat and let cool. With an electric hand mixer, or using a food processor and working in batches, blend all the ingredients into a nice puree. Using Ziploc bags or plastic yogurt containers, make up meal-sized portions and freeze whatever you won’t use within 3 days.