A Diet for our Obese Pomeranian Rescue Willie B.

Clockwise from top;
Sweet Potato, Mixed Frozen Veggies, Oatmeal, Natural Choice Lite,
Merrick Senior Medley, Fat Free Yogurt.  Center:  Carrots for snack.

There have been a few inquiries about what we are feeding Willie to help him shed a few pounds.  He seems to be doing well with the change in diet and has adjusted without any stomach upset.  


He has gone from 14.5 to 14 in 2 weeks.  I had hoped to be a few more ounces along, but Mother Nature threw a wrench in those plans with this winter in ?March weather.  Only managed to get 3 walks in.

He is still VERY food motivated and a little piggy!  But his meals are twice as large as he was receiving using only dry kibble (he was getting 1/4 cup twice a day), so he is getting fuller and not so much a piggy.  

He actually walked by our dogs bowl without diving in after I forgot to pick it up.  I was shocked!  The first day he was here he ate all 3 of our dogs dinner before I realized it.  And that was after he had eaten his!

Please comment below with any diet tips, tricks, questions you may have regarding feeding overweight or obese dogs.



Keep reading for detailed diet recipe

Willie’s meals & snacks

• 1 Tbsp Fat Free Yogurt, plain
• 1 Tbsp Oatmeal
• 1 Tbsp Frozen / Fresh Vegetables, carrots, peas, green beans, broccoli, little amount of corn
• 1 Tbsp Sweet Potatoes
• 1/2 can High protein, low calorie food, currently Merrick Grain Free Senior Medley
• 1/8 cup High quality dry food, about 10-12 kernels for crunch. currently Nutro Natural Choice – Lite – Lamb & Whole Brown Rice
• 3-5 Fresh Carrots, Snacks – # varies depending on carrot size/width, other snacks given
• 3-5 Green Beans, Snacks -# varies based on size, other snacks given
Notes
When all ingredients are mixed together it makes 1/2 cup.

Willie is fed this twice a day in addition to receiving plenty of carrots and green beans as treats.

Each meal has the wet and dry food as a base.  The other ingredients can be increased, decreased, left out as desired as long as meal totals 1/2 cup.  I occasionally mix in a couple slices of banana or some chopped red apple.

He also gets 2 – 5 calorie mini bones cookies at bedtime (these are what his mom gave him, so we won’t take these away, we just cut him from 3 to 2).

He seems to enjoy the moister diet. His water consumption has decreased to a normal level.

I either make up a breakfast bowl for him and place in the fridge for the next day while I’m making his dinner, or

Mix up a few days worth in Tupperware and measure out approx 1/2 cup at mealtimes (adding the dry kernels to the top).

For Cheese Lovers Day, make ‘World’s Best Mac & Cheese’ – Bites

Personally, I have yet to meet a mac & cheese I don’t like.  YUM!!!

For Cheese Lovers Day, make ‘World’s Best Mac & Cheese’ – Bites

Choosing the pasta style
“Pasta style is a pretty individual choice. Some people really are Kraft traditionalists and demand elbow macaroni. We like penne or it’s slightly larger brother pennoni.  If I am making a seafood mac, I may go with a shell.”
Cooking the pasta
“The key is to undercook the pasta prior to adding it to the cheese sauce, so it still has a faint crunch if you bite it. The rest of the cooking happens in the sauce.”
Choosing cheeses
“The basics are a smooth semi-soft cheese combined with a sharper, moreflavorful semi-hard cheese. We use Beecher’s ‘Just Jack’ and our ‘Flagship.’ Lots of fancy restaurants actually use Velveeta which isn’t really even a cheese but is good for melting. I wouldn’t use the rinds of anything that has any bitterness. Washed rind cheese can really add complexity. One of my favorites is Reblochon.”
Making the sauce
“Most are just a basic mornay sauce, where you make a roux of butter and flour, add milk and then cheese. Too much heat is the enemy of a cheese sauce and can make it break.” 
Buttering the dish
“I actually like to spray it in the fiction that I am saving calories.”
Topping the dish
“We just top with more cheese! (No cowbell). Many people like breadcrumbs.  I also like a little paprika or chili powder sprinkled on top for color.”
Cooking the mac ‘n cheese
“I like to get some browning on top. May even give it a shot under the broiler to finish.”
Presentation
“Serve with a flank steak and arugula salad.”
Ready to get your hands cheesy? Behold, the secret to Beecher’s success:
Beecher’s World’s Best Mac & Cheese
Serves 8 as a side dish
  • 15 ounces penne pasta
  • Beecher’s Flagship Sauce (recipe follows)
  • 2 ounces (1/2 cup) Beecher’s Flagship cheese (or cheddar cheese), grated
  • 2 ounces (1/2 cup) Beecher’s Just Jack cheese (or gruyere cheese), grated
  • ½ teaspoon chipotle chili powder
Directions: Preheat the oven to 350˚F.
Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse the pasta in cold water and set aside.
Combine the cooked pasta and Flagship sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into an 9×13-inch baking dish. Sprinkle the top with the cheese and then the chili powder.
Bake, uncovered, for 30 minutes. Let the mac and cheese sit for 5 minutes before serving.
Beecher’s Flagship cheese sauce
 Makes about 4 cups
  •  ¼ cup unsalted butter (½ stick)
  • 1/3 cup all-purpose flour 
  • 3 cups milk
  • 14 ounces Beecher’s Flagship cheese (or cheddar cheese), grated (about 3 1/2 cups)
  • 2 ounces Beecher’s Just Jack cheese (or gruyere cheese), grated (1/2 cup)
  • ½ teaspoon kosher salt
  • ¼ to ½ teaspoon chipotle chili powder
  • 1/8 teaspoon garlic powder
Directions: Melt the butter in a heavy bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes.
Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat.
Add the cheese, salt, chili powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately or refrigerate for up to 3 days.
Too lazy to make your own? (I hear ya.) No worries: you can order your own frozen “World’s Best Mac & Cheese” at Beecher’s online. And tell us, where is your favorite place to get mac ‘n cheese? 

Cucumber Limeade (or Lemonade) – Very Refreshing!

I got this recipe from a friend and it is a very refreshing drink!  
Cucumber is great for the skin and is supposed to help with weight loss.  
Perfect refreshment to welcome Spring!

Ingredients:

  • 64oz. Water
  • 1 Large Cucumber (peeled and sliced)
  • 1 thinly sliced Lime (or Lemon)
  • 10-12 Mint Leaves (pinch leaves to bruise slightly)
  • 1 inch piece of raw Ginger (mash with back of spoon gently to loosen it up)

Combine all ingredients in a pitcher and let steep overnight in fridge.  


To make it go even a little further, you can refill the pitcher the next day and steep overnight one more time before loosing flavor quality.

Frozen Fruit Treats with Protein and Omega 3’s

This is a little treat I’ve been whipping up as a desert while we are juicing and I like it so much I’m even whipping it up on non-juicing days if I’m in the mood for a sweet treat.

I have a small 32 ounce blender and this will usually blend to exactly that amount for my hubby and I to share.

Strawberry Banana

Red Grape, Pineapple, Mango, Peach in a Scotch Glass

My basic recipe:

You need a blender that will blend ice

Prep time under 10 minutes

4 cups frozen fruit (loosely packed)

1 cup low fat kefir (adds protein.  I like flavored kefir)

5 oz Coconut Water to help things move around in the blender

1 sliced banana frozen preferred – adds a creamier texture

2 Tbsp Flax Seed – very fine, adds fiber, has Omega 3’s, helps stabilize blood sugar and reduce cholesterol

Serve straight from the blender

Yields approx 2 servings at 300 calories each

Vary ingredients to taste.  I am going to be trying a Cucumber/Strawberry treat next

The original ‘Slap Chop"

It is cheaper to buy Almonds for our salads whole rather than sliced or chopped as we had been doing.  I picked up a bag of whole almonds and trying crushing them in a paper bag but that didn’t work very well.  Then I remembered, I had my grandparents chopper.
It is very basic and who knows how old.  It is simply a mason jar with raised markings indicating how much is in the jar, an aluminum screw on cap, steel blades attached to a spring topped off with a wooden knob.

This little thing works so well, I had 3 cups of almonds and walnuts chopped and ready to go in 5 minutes with no pain from slapping the top!  And because the bladed rotate bot clock and counter clockwise, no nut was spared.
We don’t always need technology.  This little device actually chopped the nuts better than modern processors.  Not too fine, no big chunks!