**This conversation about Just Right by Purina is brought to you by Purina. All opinions are my own.** #DogsofJustRight #ad
I work out, I try to make better food decisions and I try to train my brain that food is for fuel and nutrition and not comfort. Some days I do well with it, some days I don’t. However, as I age – I’ll be 46 next month! – and start to realize that I really do have to get serious about taking care of this one body I have, I am starting to really understand the ingredients that are in my food too. Interestingly enough, I had the revelation the other day that I should kind of eat like my dogs do. No, I have not lost my mind. Think about it. Animals eat the same thing every day with a treat or two in between. If you are feeding your dog a food that used quality ingredients and nutrients, it stays within it’s weight range, has plenty of energy and all of the other benefits of good food. I am not saying that we should eat the same thing One Eyed Jack does every day, or that we should eat the same thing every day. But, as Jack enjoys his Just Right by Purina customized dog food that is high in nutrients, I should do the same and reduce my ‘human snacks’ too!
I am not the only one who has these crazy thoughts! Chef Amanda at Purina created a customized recipe for me based on my favorite dish – lasagna. Using high quality ingredients, she tied together my love of cheese and my need of veggies for this Turkey Vegetable Ricotta Bake Recipe. The attention to what goes into it was made with thought and care of my needs and wants. The same love is given to Jack’s Just Right by Purina food as well. I can tell you from my trip to Purina Headquarters a few years back, they really do take the ingredients and taste of human foods and incorporate the nutritional needs into their dog foods.
Because Chef Amanda is a professional chef, I knew that this Turkey Vegetable Ricotta Bake Recipe was going to be healthy and delicious!
- 1 pd ground turkey
- 8 garlic cloves, minced
- ½ cup water
- 2 bell peppers
- 2 zucchini
- 2 eggplant
- Olive Oil
- 32 oz ricotta cheese
- 1½ tsp salt
- ½ tsp black pepper
- 2 cups shredded mozzarella cheese
- 1 tbsp soy sauce
- 1 tspn kosher salt
- 2 tbsp honey
- 2 cups fresh basil leaves
- 1 cup shredded mozzerella
- 3 tbsp olive oil
- Turkey: heat meat over medium flame in the olive oil until brown. Add in garlic and water and mix until water is absorbed. Set aside.
- Veggies: Thinly slice all veggies and toss in olive oil. Place in single layer and roast at 350 for 10 minutes.
- Ricotta: Mix all ingredients together and blend. Divide in 2 segments.
- Basil: Blend basil, cheese and olive oil in a blender to make a puree
- Build it: in an 8x8 baking dish, layer like this: eggplant, ricotta, turkey, zucchini, basil puree, peppers, ricotta and then eggplant on top
- Cover with foil and bake at 350 for 40 minutes. Remove cover, add a little more cheese to the top and bake 5 more minutes. Let cool 15 minutes!
Now I know that it may look difficult with a lot of steps but it really was very easy to put together. I loved the mix of flavors and the creaminess the ricotta made it melt in my mouth. I even shared it with friends and they wanted a copy of the recipe!
The best part of it, though, is that I knew that I was getting food made with great ingredients whose purpose was to fuel my body. Just as the ingredients in Jack’s food fuel his body!
What do you feed your dog? Have you ever considered the care of ingredients that go into that food? Or how it would translate to a dish for you?