Hi! I am an Eclectus parrot owner and I love to cook! Why not be able to share your meals with your fids? I hope these ideas will encourage you to eat healthier as well as enrich the lives of your parrots. Enjoy and happy cooking!!

These recipes are designed to be made for you and your family AND be safe to share with your parrot. Special consideration has been given to the unique Eclectus diet. Please be aware that, where noted, some ingredients should be added ONLY to the human servings. If you have questions or suggestions feel free to add them in comments for that recipe!

Monday, November 22, 2010

Healthier Green Bean Casserole

I give almost all credit for this recipe to the author of Apples 2 Zucchini blog... but I did make a couple minor changes!  Try this fresh (& much healthier) substitute for green bean casserole.

  • About 1 1/2 - 2 lbs fresh green beans, trimmed & blanched
  • 2 T dried oregano*
  • 2 T dried basil*
  • 2 T dried thyme*
  • 3 T grated fresh Parmesan Cheese (the "pizza" kind is salty!)
  • 3 T extra virgin olive oil
  • 1/4 C panko breadcrumbs, plus two additional tablespoons 
*Substitute fresh herbs where possible for better flavor!  Use a 3:1 ratio fresh:dried as your guide.

1. In a bowl, mix all but the two T of breadcrumbs together & toss well to coat.
2. Pour into a casserole dish & sprinkle with remaining breadcrumbs.
3. Bake at 350 until heated through & breadcrumbs are lightly toasted on top.
Fun facts: Green beans were likely not part of the 1st Thanksgiving... or for many Thanksgivings that followed.  In fact, they may not have been regular holiday fare until around 1959 (according to!  So how did the infamous green bean casserole find it's way into tradition?  It was invented by Campbell's Soup company in 1955.  Campbell's estimates that 40% of their annual Cream of Mushroom soup sales end up in the holiday favorite.

Tuesday, November 9, 2010

Pumpkin Pancakes


·        1/2 C canned pumpkin
·        1/2 C low-fat vanilla yogurt
·        1/4 tsp baking soda
·        1 large egg yolk
·        1/4 C cake flour
·        4 large egg whites
·        EVOO
·        Maple syrup or honey (people only)


  1. Whisk together pumpkin, yogurt, baking soda, egg yolk & flour.
  2. Whisk egg whites & fold into pumpkin mixture.
  3. Heat a large nonstick skillet with a small amount of EVOO over medium heat. Spoon in 1/3 C batter for each pancake.
  4. Flip when tops are covered with bubbles & edges are slightly brown (about 3 minutes per side).
  5. Set aside a couple for the fids.  Drizzle with syrup or honey for the people.
**As a special treat for the fids, serve with a smear of peanut butter or wrap up some fresh fruit bits in a pancake and secure with a toothpick!  YUM!!