Home made pate a total hit

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Laly&Kitiara

Laly&Kitiara

Member Since 2018
Hi for anyone out there transitioning to wet food I encourage you ro read Dr. Lisa's post, it really is very inspirational.
I had experimented with many types/ brands in the past (before she manifested diabetes symptoms) but gave up for fear of lipidosis of the liver and because it felt like I was torturing her :banghead:.
This past week I attacked the issue with renewed stamina and was determined not to give up despite Kitiara much staring at her bowl with total mistrust, following me around with "that" meow, and standing at guard at the kitchen door even when I was not in the kitchen! (the kitchen door thing was kind of cute poor thing)
But then I got really brave and decided I was going to try homemade pate. I had cooked homemade pate for me in the past and it is really very simple. I know dr Lisa recomends baking as opposed to boiling but i decided to boil liver, chicken innards (is that what you call them?) and chicken thighs. I used the broth from the boiling (I boiled with just enough water so I would able to use it all in the blender and not waste the good stuff left in it). And.... she loved it! I am so relieved. I did not use bone this time because I wasn't sure if my mixer could handle it. I froze portions which I thaw overnight in the fridge. It is such a huge relief and I know everthing that went in it. I am going to start adding bone, egg and a bit of pork because I read the taurine in pork is really good.
Sorry for the long post but I just wanted to say how easy it is to throw everything in a pot and boil and then blend. It's really just two steps. And I am just ecstatic, wanted to share my happines and encourage any of you having trouble with the transition it can be done!!!. :)
 
Thanks so much for your reply! :) You cannot imagine my relief and sense of accomplishment, she really pushed me to the limit. But I found that all these challenges since the diagnosis have really strengthen the bond between us. And now to hear her demanding her wet food is real bliss! :bighug: By the way, Phoebes eyes are amazing! :cat:
 
Laly&Kitiara said:
I know dr Lisa recomends baking as opposed to boiling but i decided to boil liver, chicken innards (is that what you call them?) and chicken thighs. I used the broth from the boiling (I boiled with just enough water so I would able to use it all in the blender and not waste the good stuff left in it). And.... she loved it! I am so relieved. I did not use bone this time because I wasn't sure if my mixer could handle it. I froze portions which I thaw overnight in the fridge. It is such a huge relief and I know everthing that went in it. I am going to start adding bone, egg and a bit of pork because I read the taurine in pork is really good.
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Congratulations! Sounds interesting and Kitiara likes it!

You might want to check out Dr. Lisa's page on Making Cat Food, specifically "The Recipe" to make sure you're adding all the ingredients so the pâté is nutritionally complete.
 
In case anyone is curious... I've been following that recipe(including all the supplements) for at least 6 weeks now. Between me, my sister, and my mom we have 9 cats. I've seen all 9 cats eat this food if hungry enough. 5 of the 9 will eat it at every meal time. They do seem to get a little bored with it, so I've been splitting up a 5.5oz can of food for most of the kitties every night.

I've been making a triple batch once every 2 weeks. It takes me about 2-3 hours if I include all the clean up and dish washing. Since most of the non-diabetic cats are still getting some canned and dry food, it's not too overbearing to make at this point.

As others are saying, make sure to check out the official recipe on Dr.Lisa's site. The supplements are initially a little pricey, but they'll last a long time. Unfortunately I'm using bone meal for the mean time. I'm going to see if I can find a more powerful grinder at a yard sale this summer, but that might be wishful thinking.
 
Hello everybody and thanks for your encouragement. I do need to by fish oil and the supplements which I am planning to di this saturday. I've only grounded chicken neck so far in the normal blender (by the way I am a vegetarian so it's been kind of tough) but I will need to get a grinder for tougher bone. In the meantime I've been adding some amount of wet food (the pouch variety) to compensate for I've might been missing. Thanks Jill and K4K for your links to recipies.
Rgds from Argetina to all of you!
 
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