Home-Cooked Recipe for Charlie

This ≈9 lb batch provides ~50% protein, suitable for a 77.23 lb, high-activity American Staffordshire Terrier with bloat and kidney disease.

Ingredients

• Protein (≈4.5 lbs; ~50%):
  • 4.5 lbs boneless Fresh Lamb, diced
• Fats:
  • 2 oz coconut oil
• Vegetables & Grains (≈4.5 lbs):
  • Sweet Potatoes: 2 lbs
  • Spinach: 1 lb
  • Quinoa: 1 lb
  • Rice: 0.5 lbs
• Herbs:
  • 1 tsp turmeric (start with small amount and increase to this recommended amount)
  • 1 tsp parsley (helps with kidney disease)
  • 1 tsp fennel (helps with bloat)

Daily Feeding Amounts

• Feed approximately 1.5 to 2.3 pounds per day

Nutritional Information (per ≈1.5–2.3 lbs daily serving): Fiber ≈10g, Fat ≈30g, Protein ≈115g, Calories ≈1500

Approach A – Stove & Oven (≈45 min)

1. Prep Ingredients. Wash all vegetables and herbs. Dice sweet potatoes and trim spinach.
2. Cook the Protein. Heat a skillet over medium heat. Add coconut oil and let it melt. Add diced lamb in batches. Cook for 7–10 min until fully browned. Remove from heat.
3. Boil Grains. In a saucepan, bring 2 cups of water to boil. Stir in 1 cup of quinoa and 0.5 cup of rice. Reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff and cool.
4. Steam Vegetables. Use a steamer basket or pot to steam sweet potatoes and spinach until tender (≈15 min). Drain and cool.
5. Combine & Mix. In a large bowl, combine cooked lamb, quinoa, rice, and vegetables. Add 1 tsp turmeric, 1 tsp parsley, and 1 tsp fennel. Drizzle with remaining coconut oil and mix well.
6. Oven Finish (optional). Transfer to an oven-safe dish. Bake at 350°F for 10 minutes to meld flavors. Never transfer into a roasting pan unless oven-bound.
7. Portion & Store. Let cool. Store in airtight BPA-free containers. Refrigerate for up to 3 days or freeze for up to 3 months.

Approach B – Specialized Equipment (≈35 min)

1. Cook the Lamb. In a skillet, melt coconut oil. Cook diced lamb in batches until browned and fully cooked. Set aside.
2. Steam the rice using a rice cooker.
3. Cook sweet potatoes in an electric pressure cooker. Wash and submerge whole. Cook on high for 15 minutes. Cool and peel.
4. Steam spinach in the pressure cooker. Cook on high for 15 minutes. Drain and cool.
5. Combine all ingredients in a stand mixer bowl. Add rice, lamb, peeled sweet potatoes, and spinach. Mix until consistent.
6. Transfer into BPA-free food storage containers. Refrigerate for 3–4 days or freeze for up to 3 months.

Recommended Protein Guidelines

AAFCO recommends ≥18% crude protein for adult maintenance. This recipe provides ~50% protein. Protein content is high but dogs like meat.