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 17, 2014

Wholesome Cornbread


·       1 1/4 C yellow cornmeal
·       3/4 C whole-wheat flour
·       3 T sugar
·       1 tsp baking powder
·       1/2 tsp baking soda
·       1/2 tsp salt
·       1 large egg, lightly beaten
·       1 1/4 C buttermilk
·       2 T canola oil

1.      Preheat oven to 350°F. Coat an 8” square baking pan with cooking spray.
2.      Whisk cornmeal, flour, sugar, baking powder, baking soda & salt in a large bowl.
3.      Whisk egg, buttermilk & oil in a separate bowl. Add to the dry ingredients & stir until just combined.
4.      Scrape the batter into the prepared pan, spreading evenly.
5.      Bake the cornbread until the top springs back when touched lightly, 25 to 30 minutes. Let cool in the pan on a wire rack for at least 5 minutes. Serve warm or at room temperature.

**This recipe has a bit of sugar.  If you're concerned about offering regular sugar, you can substitute coconut sugar!  And the oil can be subbed with applesauce, though you may need to reduce the buttermilk so it doesn't come out too wet.

Fun Facts:  The Native Americans learned early to dry and grind corn into corn meal, the basic component of cornbread. When mixed with eggs and corn flour, the easiest and simplest of cornbreads can be made.  Many types of cornbread, from corn pone to hushpuppies, can be found in wide range of American cuisines!

Thursday, November 13, 2014

Sweet Potato Biscuits

  • 1 medium sweet potato (about 5 oz)
  • 1 1/4 C whole-wheat biscuit mix
  • 2 T chilled unsalted butter, cubed
  • 1/2 C lowfat buttermilk
  • 1/4 tsp ground allspice
1.   Wrap sweet potato in a paper towel. Microwave on high  until soft, 4 minutes.
2.   Scoop flesh into a bowl & mash; set aside.
3.   Place biscuit mix & butter in a bowl; “cut in” butter until large pea-sized crumbs form.
4.   Add sweet potato, buttermilk & allspice; mix until just combined. Transfer dough onto a baking sheet & form into a 12" x 4" rectangle. Cut into 8 rectangles with a serrated knife & separate slightly.
5.   Bake at 400° until biscuits are firm to the touch, 8 to 10 minutes. Transfer to a wire rack to cool.
6.   Once cool, store in an airtight container for up to 3 days.

Fun Facts:  Allspice is commonly mistaken for a blend of cinnamon, nutmeg & cloves.  It is, however, a spice derived from the Pimenta dioica tree.  Not to be confused with pimento, the unripe fruit of the Pimenta dioica is picked & dried to give us allspice.  Allspice was encountered by Christopher Columbus in Jamaica & introduced into Mediterranean & European cuisine in the 16th century.