1 small carrot peeled and grated

1/4 cup peeled and grated zucchini

1/2 cup chopped alfalfa sprouts

1 teaspoon finely chopped parsley

1/8 cup chicken stock

1/4 tsp dried or fresh catnip

 
Combine veggies in a medium bowl. Add chicken stock and toss.

Sprinkle with catnip and serve at room temperature.

Store left overs in the refrigerator for up to 3 days.

Cat Lover