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  • Writer's pictureMarina Veronica

The Art of Kong + 3 Yummy Recipes

Rules to Follow When Using a Kong

1.  The filling has to be at the correct consistency. If it is too hard to get out, your dog will become frustrated and bored with it. If it is too soft, then it will go too fast and the dog will be left feeling unsatisfied and bored.

2. It has to be the correct kong, as in the correct size and density for the dog’s mouth and tongue. You do not want the dog to eat the kong- or you will end up with a huge vet bill!

3. Until the dog understands the concept of eating from a kong, never leave him alone and unsupervised.

4. A kong is not a toy. It is yours not the dog’s; and it is given by you as a powerful training and bonding aid.

5. It has to taste good for your dog and have healthy ingredients.

How to Choose Your Kong

Check the information on the packet. If your dog can destroy hard substances, then you will need the heavy black kong. If you have a puppy you are kong training, then the soft light blue one will be best.

How to Fill Your Kong

The stuffing needs to be firm but not hard…about the consistency of pate of soft cheese to begin with. It is easier to fill a kong while it is still warm. or at least at room temperature; you can then leave it in the fridge overnight to firm up to the consistency of firm chilled pate. As the dog works at the filling it will soften with the warmth of his/her paws and the action of the saliva. Frozen kongs are good as a treat on hot days and help add more fluids into the system.

Kong Cuisine: 3 Yummy Recipes

Kong Recipe: Banana and Honey INGREDIENTS

1 or 2 ripe bananas


  • Step One; Cut the end of a ripe banana (2, if using the large kong) and block the small hole at the bottom of the kong.

  • Step Two: Slice 3 or 4 thin pieces and put to one side.

  • Step Three: Mash the remaining banana in a bowl.

  • Step Four: Add a tablespoon of honey and mix.

  • Step Five: Fill kong with banana mash.

  • Step Six: Place the sliced pieces on the top sealing the large end. Smear with a little honey and put in fridge to chill for at least an hour.

Kong Recipe: Carrot Cheese Balls


  • 1 cup of Shredded Carrot

  • 1/2 cup of Shredded Mozzarella Cheese

  • 1 Tbsp of Dried Parsley

  • 1 cup of Brown Rice Flour

  • 1/2 cup of Boiled/Filtered Water


  • Step One: Preheat the oven to 180 C⁠.

  • Step Two: Combine the carrot, cheese, parsley and stir well.

  • Step Three: Incrementally add flour and water and stir to combine.

  • Step Four: Roll dough into 1/4 inch balls.

  • Step Five: Place the balls a inch apart onto a parchment-lined baking sheet.

  • Step Six: Bake for 12 minutes at 180 C, until browned.

  • Cool and store in an airtight container in the fridge for up to a week.⁠

Kong Recipe: Chicken Pot Pie


  • 1/2 cup of Cooked Chicken

  • 1/2 cup of Mashed Potatoes

  • 1/4 cup of Frozen Peas and Carrots


  • Step One: Cook the chicken and mashed potatoes.

  • Step Two: Mix all ingredients together in a bowl.

  • Step Three: Split the mixture between KONGs.

  • Step Four: Freeze for a greater challenge.

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