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2 cups seeds or pellets (whatever size or type you use)
1 banana (very ripe please)
1/3 cup wheat germ oil (don't tell your parrot about this)
1/3 cup vegetable oil
6 large eggs (you can throw the shells in too as long as you can refrain from sampling)
2 heaping tablespoons canned pumpkin
1 heaping tablespoon applesauce
1 cup frozen mixed vegetables (thaw first)
1 cup cooked or canned pinto beans
1 cup boiled brown rice
1 cups cornmeal
4 tablespoons baking powder
DIRECTIONS: Mix the first five ingredients in a food processor until you have a fine blend. Add the next three ingredients and continue to process. Add pinto beans and brown rice, and process just enough to blend, not to pulverize. Pour entire mixture into a large bowl, and add the cornmeal and baking powder; stir. The mix should be about the consistency of cornbread. If it is too dry, add the liquid from the pinto beans. If there is not enough liquid, add water. When you have the desired consistency, pour into a 13 x 9 inch baking pan. Bake the bread at 325 degrees Fahrenheit for about 40 minutes or until done. To test your bread, insert a toothpick into the middle of the pan. If it comes out clean, the bread is ready.
You know all that pellet powder left in the bird dish? I save it in a plastic bag in the freezer. I also put in the freezer, leftover (unsalted) veggies. Then, when it's time to make birdie bread, I make up the amount depending on the number of birds that are to be fed.
First, I start with Jiffy corn bread mix; add pellet powder, Spirulina, pumpkin from can, a little wheat flour, sesame seed, peanut butter (just enough to flavor), cinnamon, a little calcium powder (or save all your egg shells and cook in oven first), dark green leafy vegetables, chili peppers (red, dried, or fresh), peas, corn, oatmeal or cream of wheat (bread cooks up better adding the oatmeal), oat groats (from health food store), frozen blueberries, cranberries, raisins, and sometimes kidney beans. Also, I may add grated cheese, cottage cheese, or yogurt. All this, I put in a blender (so they don't pick out bits and pieces). I add fruit juice, such as Kern's nectar or cranberry juice instead of water. I also add whole eggs, shells and all.
When adding juice, add just enough to make mixture a bit thicker than cooked oatmeal (the thicker mixture does not run and stays together better). I then place in pan (Pam pan first) to about one inch thick and bake until golden brown.
After bread is cooled, I break it into appropriate sizes and put in zip lock bags (enough for one days serving), then freeze. Remove and thaw as needed.
It takes most birds a day or two, but once they start eating it, they love it. I usually give it to them as an evening treat or if I don't have time one day, I give it to them in the morning in place of fresh vegetables and fruits.
I find that all my birds from Parakeets to Macaws, relish their bread. Itís full of good nutrition, including high in vitamin A and calcium, which is so important for them.
I do not measure anything, as I may change the recipe with different or other added goodies. A frozen mixture of veggies is always a plus, as well.
As summer trips get into motion, and you and your parrot hit the road,try not to abandon healthy eating habits. Pack a cooler with some easy, nutritious snacks for humans and parrots. Try these tips for in-the-car eating:
* Thread fruit kabobs with grapes,apples, bananas, and peaches brushed with lemon juice on wooden skewers.
* Toss together raisins, dried fruits such as apricots and figs, with un-sweetened cereals.
* Wrap flour tortillas around peanut butter for no-chill snacks.
* Keep yogurt on ice with muesli or low-fat granola to sprinkle on top.
* Pack unsalted pretzels, low-fat crackers, popcorn, or rice cakes.
* Cut sticks of carrots, celery, zucchini, or jimcama and bring along low-fat dip in a small covered plastic container.
* Toss endive, cherry tomatoes, diced cheese, and sliced cucumber in plastic bags for a quick salad.
* For birdie sandwiches, load the cooler with whole-grain bread or pita halves stuffed with cheese and sprouts.
* Pack fig and strawberry bars.
* Pack frozen juice boxes (use 100 - juice) into the cooler; they'll help keep food cold until they're thawed for drinking.
* Bring along several gallon containers of water from home, as parrot's water source should not be changed rapidly.
* Remember not to leave your parrot or any other animal in a closed, unattended car. Temperatures can rapidly rise and suffocate your parrot in less time than you can imagine. It is also against the law.
This is the basic recipe. Add whatever your birds love or hide whatever they don't love. My bird hates veggies, so I make a batch with grated carrots and sweet potatoes and a batch with some broccoli and beans mashed up. If you mash it up well, they won't know the difference, or use baby food. Also, add a good sprinkling of their powdered vitamins. I then make up ziplock baggies with a couple of each, so that every day she gets her veggies. I freeze the ones I don't need until I'm ready. If you use mini muffin pans like I do, then one a day is good for large birds and a half a day for small.
| 6 Cups raisin bran | 1 Cup sugar | 5 cups flour | 5 tsp. baking soda |
| 2 tsp. salt | 4 well-beaten eggs | 1 quart buttermilk | 1 cup oil |
Mix well, spray muffin tin with a nonstick oil, and bake at 400 degrees for 15 to 20 minutes.
If you want to enjoy these yourself, add 2 more cups of sugar, some walnuts, and extra raisins. The batter lasts in the fridge for up to 6 weeks.
1 24 oz pkg of graveyard dirt (hash browns)
1 1/2 cup congealed bile (shredded cheddar cheese)
8 eyeballs (eggs)
1/2 cup ghost blood (skim milk)
1/2 cup chopped fingernails (mixed unsalted nuts)
1/2 cup mutilated body parts (chopped chicken)
1/4 cup pealed witches skin and warts (green peppers and onions)
Make crust by mixing hashbrowns and 1 egg and spread on baking sheet.
Bake at 375 for about 20 minutes.
Mix milk and remaining 7 eggs together and scramble until partially cooked.
Spread mixture over crust.
Top with chicken, green pepper and onions.
Sprinkle shredded cheese and nuts over top
Bake an additional 10 minutes.
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| 1/2 cup Instant Brown Rice | 1/4 cup Wheat Germ |
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Put 1/4 cup of Oats aside for later. Mix balance of dry ingredients in large bowl. Add honey, water and eggs and blend together. Then add raisins and egg shells to mixture and mix thoroughly.
Coat 9" x 13" baking pan with vegetable oil. Pour in batter and spread out to cover pan. Sprinkle remaining 1/4 cup of Oats on top of batter and pat down.
Bake for 40 minutes at 400.
Remove from oven and let cool for 10 minutes. Cut into 1" squares while still in pan and let continue to cool completely. Remove from baking pan with metal spatula.
These treats may be frozen. Defrost as needed.
* Save any powder which you can accumulate from pellet, chew and biscuit packages and incorporate it into your recipes.
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1/2 cup shredded cheddar cheese |
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Mix corn meal, flour, dry milk, cheeses and spices in mixing bowl or food processor. Mix in 2 eggs. Then add water and blend thoroughly. Finally, stir in corn niblets with a wooden spoon.
Coat a cookie sheet with vegetable oil and sprinkle with corn meal to lightly coat. Form small balls (about 3/4" - 1") by hand and place on cookie sheet about 1" apart.
Bake at 375 for 12 minutes. Remove from pan and cool. Freeze and use as needed.
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