Home-Cooked Recipe for Charlie

This ≈9 lb batch provides ~50% protein, suitable for a 27.59 lb, high-activity Chinook with skin allergies and bloat.

Ingredients

• Protein (≈4.5 lbs; ~50%):
  • 4.5 lbs boneless Salmon, diced
• Fats:
  • 2 oz coconut oil
• Vegetables & Grains (≈4.5 lbs):
  • Sweet Potatoes: 2 lbs
  • Green Peas: 1 lb
  • Quinoa: 1 lb
  • Rice: 0.5 lbs
• Herbs:
  • 1 tsp turmeric (start with small amount and increase to this recommended amount for skin allergies)
  • 1 tsp fennel seeds (helps with bloat)

Daily Feeding Amounts

• Feed approximately .55 to .83 pounds per day

Nutritional Information (per day: .55-.83 lbs; 250-375 g)

• Fiber: ≈5 g
• Fat: ≈30 g
• Protein: ≈60 g
• Calories: ≈700 kcal

Approach A – Stove (≈45 min)

1. Prep Ingredients. Wash all vegetables and herbs. Dice sweet potatoes.
2. Cook the Protein. Heat a skillet over medium heat. Add coconut oil and let it melt. Add diced salmon in batches. Cook for 7–10 min until fully cooked. Remove from heat.
3. Boil Grains. In a saucepan, bring 2 cups of water to boil. Stir in 1 cup of quinoa and .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 green peas until tender (≈15 min). Drain and cool.
5. Combine & Mix. In a large bowl, combine cooked salmon, quinoa, rice, and vegetables. Add 1 tsp turmeric and 1 tsp fennel seeds. Drizzle with remaining coconut oil and mix well.
6. Portion & Store. Let cool. Store in airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months.

Approach B – Specialized Equipment (≈35 min)

1. Cook the Salmon. In a skillet, melt coconut oil. Cook diced salmon in batches until fully cooked. Set aside.
2. Cook quinoa and rice using a rice cooker.
3. Cook sweet potatoes and green peas in an electric pressure cooker. Wash and submerge whole. Cook on high for 15 minutes. Cool and peel.
4. Combine all ingredients in a stand mixer bowl. Add salmon, quinoa, rice, peeled sweet potatoes, and vegetables. Mix until consistent.
5. Transfer into 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.