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  • Writer's pictureRoanna Sabeh-Azar


All ingredients are organic

1 lb organic ground chicken or turkey (or beef or pork)

2 cups chickpea pasta

1 cup chicken stock

2 tbsp sea salt

1 tbsp black ground pepper

1 tbsp turmeric

2 tbsp zaatar

1 tbsp Herbes de provence

1 tbsp ground ginger

1 tbsp thyme

1 tbsp coconut oil

2 celery stalks 2 cups carrots

2 zucchini 2 cups mushrooms

4 red cabbage leaves

¼ stalk coriander

In a small pot boil water, add chickpea pasta and salt. Alongside in a large skillet add coconut oil and zucchini first with salt and pepper, then 5 minutes later, mushrooms, celery and carrots along with some more spices and the chicken stock. Add ground chicken next, prep the red cabbage and add just before everything is cooked for another 5 minutes. Drain pasta and rinse and add to skillet and mix all together then serve on a bed of organic greens!

When cooking ground chicken or turkey, I always semi-steam it in a pan with water, salt, coconut oil and you can add vegetable or chicken stock for extra jus. I add any vegetable, celery, broccoli, cauliflower, mushrooms, whatever you have in plentiful in your fridge. Other than onions and garlic it seems as though dogs can eat just about any vegetable raw or cooked, just keep it unspicy without chemicals such as monosodium glutamate, citric acids and too much salt!

Add in pan based on order of cooking time and the safe spices I like to use are : Ginger, Za'atar, sesame seeds, basil, oregano, coriander, ginger to name a few, just keep it natural! Simmer and cover for 5 minutes at a time, open and stir so it cooks evenly. Pasta : I always either cook the new lentil, kale or chickpea pastas which consist of only that and high in protein and dogs love the taste. Otherwise I will use quinoa, quinoa-based pasta, kamut or spelt, brown rice or super-grain pastas, always remembering that multi grain carbs are always better for both animal and human and always in moderate quantities.

*The Middle-Eastern spice blend called za’atar ingredients are: sesame seeds, ground sumac, and dried za’atar (an herb with a savory-thyme-oregano flavor). You can buy za’atar blends in Middle-Eastern markets, but you can also make it at home. In the blend shown above, thyme and oregano or marjoram stand in for the za’atar herb, which is rarely available in the United States. To make about 1/2 cup of za’atar, put 3 Tbs. dried thyme, 1 Tbs. lightly toasted sesame seeds, 1 Tbs. ground sumac, 1/2 tsp. dried oregano or marjoram, and 1/4 tsp. kosher salt in a spice grinder. Pulse a few times to mix and break up some of the seeds—there should still be many whole seeds visible. Store in a cool, dark place for up to six months. If sumac is unavailable, substitute 2 Tbs. dried lemon peel.

Bone Appetit from our kitchen to yours !! Living healthier, Happier, Longer, Lives Together!

@healthycookingwithro #healthycookingwithro SHOW LESS

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