Home-Cooked Recipe for Charlie

This ≈9 lb batch provides ~50% protein, gentle on stomachs for a 24.17 lb, low-activity Chinook with dental disease, pancreatitis, and skin allergies.

Ingredients

• Protein (≈4.5 lbs; ~50%):
  • 4.5 lbs boneless Salmon, diced
• Fats:
  • 2 oz coconut oil
• Vegetables & Grains (≈4.5 lbs):
  • Green Peas: 1.5 lbs
  • Zucchini: 1.5 lbs
  • Carrots: 1 lb
  • Quinoa: .3 lbs
  • Rice: .5 lbs
• Herbs:
  • 1 tsp turmeric (start with small amount and increase to this recommended amount)
  • 1 tsp parsley (helps with bad breath)
  • 1 tsp oregano (anti-inflammatory, aids pancreatitis)
  • 1 tsp thyme (soothes skin allergies)

Daily Feeding Amounts

• Feed approximately .5 to .7 pounds per day

Nutritional Information (Daily Feeding Amount: ≈227-318g or .5-.7 lbs)

• Fiber: ≈10g
• Fat: ≈30g
• Protein: ≈113g
• Calories: ≈1500 kcal

Approach A – Stove (≈45 min)

1. Prep Ingredients. Wash all vegetables and herbs. Dice carrots and zucchini, rinse peas.
2. Cook the Protein. Heat a skillet over medium heat. Add coconut oil and let it melt. Add 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 quinoa and 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 zucchini, carrots, and peas until tender (≈15 min). Drain and cool.
5. Combine & Mix. In a large bowl, combine cooked salmon, quinoa, rice, and vegetables. Add herbs. 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 salmon in batches until browned and fully cooked. Set aside.
2. Steam the rice and quinoa using a rice cooker.
3. Cook vegetables 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 rice, salmon, vegetables, and herbs. 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.