Easy Bird Food to Make at Home

Save money and improve your feathered friend's diet with these healthy treats.

Veggie Salad

(courtesy of Karen Boggs)

1 cup raw peas
1 cup diced brocolli
1 cup Petamine vitamin mix
1 cup shredded carrots
1 cup sprouts (any kind)

Mix together and store in refrigerator.

Boggs' Barnyard Birdie Booster

(courtesy of Karen Boggs)

1 cup Petamine
1/4 cup Lakes powdered
lactobacillus acidophilus
6 egg shells
1/4 cup powdered bone meal
1 cup bird pellets or mini-pellets (dog or cat type)

Bake shells at 200 degrees until golden brown (about 1/2 hour), cool, then add the other ingredients. Store in an airtight container. Sprinkle on food daily.

Sweet Potato-Pepper Parrot PuffPuffs

(courtesy of Karen Boggs)

1 large sweet potato
1/2 fresh red or green bell pepper
1 egg
crushed monkey or parrot bisquits

Boil and mash potato. Cut up pepper and add to potato. Form mixture into patties. Dip patties into beaten egg, then roll in crushed bisquits. Fry in hot skillet. Store in refrigerator.

Soaked Oats

(courtesy of Karen Boggs)

2 cups whole oats
1 cup unsweetened cranberry juice
1 cup Petamine
4 Tbsp molasses

Heat juice, pour over oats, and soak overnight. Add Petamine and molasses. Store in refrigerator.

David Okura's Avian Bread

(courtesy of Bird Talk Magazine)

2 cups mini pellets 1 banana (very ripe)
1/3 cup wheat germ oil 1/3 cup vegetable oil
6 large eggs
2 heaping Tbsp canned pumpkin
1 heaping Tbsp applesauce
1 cup frozen mixed veggies
1 cup canned pinto beans
1 cup boiled brown rice
2 cups cornmeal
4 Tbsp baking powder

Mix the first five ingredients in a food processor until finely blended. Add the next three and continue blending. Add beans and rice, and process just enough to blend, not to pulverise. Pour entire mixture into a large bowl and add the cornmeal and baking powder. Stir. The mix should be the the consistency of cornbread. If it's too dry, add liquid from the pinto beans. When the consistency is right, pour into a 13 by 9-inch baking pan. Bake at 325 degrees for about 40 minuttes or until done (a toothpick inserted in the center should come out clean.) Sprinkle vitamins on the bread and crumble it before serving.

Honey Rice Cookies

(courtesy of Parrot World Magazine)

1/2 cup butter
1 cup rice flour
1/2 cup chopped pecans
2 eggs
5 Tbsp honey
1/2 cup raisins
1/4 Tsp vanilla

Mix butter with honey, add nuts and raisins. Stir well. Whip eggs in a separate bowl. Add vanilla to eggs and, continuing to stir, add rice flour a little at a time. Combine mixture with honey/butter mix. Chill. Drop by spoonfuls on a greased cookie sheet. Bake at 350 degrees for about 15 minutes.

Banana Bran Muffins

(compliments of Parrot World)

2/3 cup flour
1/4 cup raisins
2 1/2 Tsp baking powder
1/4 Tsp salt
1 egg, beaten
1/3 cup milk
1 1/4 cup bran flakes
2 1/2 Tsp baking soda
3/4 cup mashed bananas
2 Tbsp sugar
3 Tbsp melted shortening

Mix together flour, sugar, baking powder, baking soda, and salt. In separate bowl, combine eggs, bananas, and milk. Mix, then add to flour mixture along with shortening. Mix only enough to dampen flour. Fold in cereal and raisins. Fill greased muffin cups or paper baking cups 2/3 full. Bake at 425 for 15-20 minutes.

Fruit Salad

(courtesy of Karen Boggs)

1/2 cup unsweetened cranberry juice
1 pkg. of dried fruit bits
1/2 cup raisins

Mix together and store in refrigerator.

Birdie Bread

(compliments of Greta Eder) In blender, mix:

1/3 cup oil
1 cup milk
2 ripe medium bananas
2 cups shredded carrots or zucchini
2 eggs with shells (remove inner skins from shells)

In bowl, mix:

1 cup cornbread
1 Tbsp baking powder
1 cup whole wheat flour
1/2 cup oats
1/2 cup Petamine

Mix all ingredients together. Pour into greased baking pan. Bake at 350 degrees for 45 minutes or until done. Store in refrigerator. (Also freezes nicely.)

Seed Nut Treats

(courtesy of Parrot World Magazine) Mix together:

1 cup milk
1/2 Tsp cinnamon
1/2 Tsp vanilla
1 1/4 cup honey

In a separate bowl, mix:

1 cup hulled sunflower seeds
1 cup sesame seeds
1 cup poppy seeds
1 cup finely ground walnuts
1 cup finely ground almonds

Combine all ingredients, scoop out in rounded spoonfuls and pat down into cookie shape on a lightly greased baking sheet. Bake at 325 degrees for 15-20 minutes. Makes 3 doz.

Green Chili Cornbread

2 eggs
1 cup flour
1/8 cup softened butter
1 Tsp baking soda
4 oz. chopped green chilis
1 cup plain yogurt
1 cup cornmeal
2 Tsp baking powder
1/2 cup frozen corn
2/Tbsp red pepper

In bowl, mix yogurt into eggs. In a separate bowl, combine flour, cornmeal, baking powder, baking soda. Add dry mix to egg mixture, then add corn, chilis, butter, and mix well. Pour into a lightly greased 9-inch square pan. Sprinkle with red pepper. Bake until golden brown (about 15 to 20 minutes). Test with toothpick.