Birds in nature are part of the day finding food (foraging). In addition, they are working on socializing, preening, sleep and in the season: ensuring the nest and baby birds.
In our homes the parrots are sitting in the cage for a long time with food and drink bowls  always available. Boredom can easily strike. Therefore, it is fun and instructive to provide foraging toys for your bird(s).  You can buy them, but certainly you can make it yourself! This is not to difficult. For example, I regularly give the birds an empty toilet roll with crumpled newspaper stuffed with a nut. Thus they are demolish and eventually they find a tasty snack!

I also have for each bird a stainless steel kebab skewer. I stringing food and (demolition) toys. Food and demolish … what more does a bird want? : p

IMG_0707This is a handy skewer.

In the paper bag is also a nut clogged.

Kiko begins to explore the skewer immediately

IMG_1117A skewer with smartieboxes, filled with a healthy treat :-)

Medicine boxes filled with dry food, little orange peppers and apple slice.

foragingAt our house no one is smoking anymore, but a box of medicine or candy boxes are also working great! Take a paper towel, including a paper cake paper, fill it with a nut; crumpled it and put in a box. This also gives a lot of fun!

IMG_4606 IMG_4604Small cardboard boxes with nice things in it. Put a Tie Rip through it and attach it to the cage. Use your imagination. Each bird is curious and wants to know what’s in that box 🙂

Parrot Pellets

I made this tasty pellets for the parrots again today.
These treats are obviously fine for parakeets too. They love it!


1 tbsp finely ground pellets in the mortar
1 tbsp coconut flour
2 tbsp cooked and mashed sweet potato

1/2 tbsp honey

1 tbsp sesame seeds white
tbsp sesame seeds black
1 tbsp mixed organic seed
1 tbsp mulberry
2 tablespoons nuts (almond, hazelnut, pecan and walnut) crushed in the mortar
1/2 tbsp puffed quinoa
1/2 tbsp flaxseed blond
1/2 tbsp whole buckwheat



Preheat the convection oven to 200 ˚ C  (390˚ F).
Add it all together and make a firm dough.
Put dough into small molds and press firmly or roll it into small balls.


Put them in the oven on a rack with a piece of parchment paper or foil under the pellets.


Bake them crispy for 15 minutes at 200 ˚ C (390˚ F) and then for 10 minutes at 150 ˚ C (300˚ F).
Note: every (convection) oven is different, making sure the pellets will not burn.


You can of course vary as much as you want. Have fun!

Crispy Cookie

And here is the recipe for a delicious healthy crispy cookie for birdies 🙂
You can vary as much as you want with all kinds of tasty ingredients.
Use less oily seeds if you have birds that are sensitive to them.
Actually, you can endlessly combine.

1 tbsp hemp seeds
1 tbsp black seed
1 tbsp mixed organic parrot seed
1 tbsp chestnut flour (you can use any other type of flour or crushed pellets!)
1 tbsp cooked and mashed sweet potato

3 walnut halves
3 half pecans
5 shelled unroasted pistachio
This is ground in a mortar.

1 half tbsp black sesame seeds
1 half tbsp white sesame seeds
1 half tbsp shelled sunflower seeds
pinch of cinnamon
1 dried pepper shredding

corn and pomegranate seeds

Boil the sweet potato, and if it is cooked, you mince it with a fork.
Preheat the oven to 100˚ C  (212˚ F).

Grind the nuts finely. I do it in a mortar, but you can dot it in many ways.

Put all ingredients in a bowl and add a tablespoon of mashed sweet potato.
IMG_9878   IMG_9882

Mix with your hands until there is a firm ball, otherwise use a little more flour to make it more firm. The malleability must be good: not too dry and not too wet …

I have some coockie cutters in diverent shapes, here I use a small round cutter.
Put some dough in the cutter.
Press firmly.
Put a piece of corn or pomegranate above it (you can use everything in the middle; like the favorite fruit or nuts from your parrot).
IMG_9888   IMG_9883

Fill the cutter with the batter and press firmly.
Remove the cookie from the mold and place it on an oven rack, covered with foil.


Bake in the oven for about 30-40 minutes at 100˚ C (212˚ F).

Let the cookies cool down for about an hour and store in a sealed tin.
You can freeze the cookies, they will remain crisp.