Violet_Diva
Member
Today my partner had to visit a friend which meant I had to both supervise the birdies and make chop simultaneously. This basically meant doing about 10 - 15 seconds of chop work and then 10 - 15 seconds of interaction with the birds! This went on for several hours, but it was the only way I could get the birds their playtime and exercise and get their food made!
I made two mixes and a third which is a combination of the two. I find that by making my chop like this gives me flexibility. I can adjust the meals everyday to keep it interesting by mixing one of the chop mixes with other fresh or dried foods.
Mix 1
Mix 2
Mix 3
I always soak my produce in bottled water and apple cider vinegar for 20 mins and then rinse thoroughly with more bottled water.
I then pat dry all the food before blitzing. If too much moisture goes into the chop, it doesn't freeze well and ends up icy!
I keep 3 days of the fresh chop in the fridge and then the rest is portioned out into daily rations and frozen.
The blitzing of the peppers made alot of juice which I squeezed out to try to keep the chop as dry as possible.
The left over juice is in a glass in the fridge and will be mixed with porridge oats for breakfast in the morning so that it doesn't get wasted.
Stupidly I thought it would be a good idea to squeeze the juice out of the blitzed peppers with my hand to save on washing up... the result was a very hot hand all evening
I made two mixes and a third which is a combination of the two. I find that by making my chop like this gives me flexibility. I can adjust the meals everyday to keep it interesting by mixing one of the chop mixes with other fresh or dried foods.
Mix 1
- Red bell pepper
- Yellow bell pepper
- Green bell pepper
- Red chillis
- Sweet potato
- Carrots
- Parsnip
Mix 2
- Radishes
- Baby corn
- Sugar snap peas
- Cauliflower
- Broccoli
- Parsley
Mix 3
- Red bell pepper
- Yellow bell pepper
- Green bell pepper
- Red chillis
- Sweet potato
- Carrots
- Parsnip
- Radishes
- Baby corn
- Sugar snap peas
- Cauliflower
- Broccoli
- Parsley
I always soak my produce in bottled water and apple cider vinegar for 20 mins and then rinse thoroughly with more bottled water.
I then pat dry all the food before blitzing. If too much moisture goes into the chop, it doesn't freeze well and ends up icy!
I keep 3 days of the fresh chop in the fridge and then the rest is portioned out into daily rations and frozen.
The blitzing of the peppers made alot of juice which I squeezed out to try to keep the chop as dry as possible.
The left over juice is in a glass in the fridge and will be mixed with porridge oats for breakfast in the morning so that it doesn't get wasted.
Stupidly I thought it would be a good idea to squeeze the juice out of the blitzed peppers with my hand to save on washing up... the result was a very hot hand all evening
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