Home-Cooked Recipe for Charlie

This ≈9 lb batch provides ~50% protein, suitable for a 69.43 lb, moderately active Cirneco dell’Etna with skin allergies.

Ingredients

• Protein (≈4.5 lbs; ~50%):
  • 4.5 lbs boneless Fresh Lamb, diced
• Fats:
  • 2 oz coconut oil
• Vegetables & Grains (≈4.5 lbs):
  • Spinach: 1 lb
  • Zucchini: 1 lb
  • Broccoli: 1 lb
  • Quinoa: 1 lb
  • Rice: 0.5 lb
• Herbs:
  • 1 tsp turmeric (start with small amount and increase to recommended amount)

Daily Feeding Amounts

• Feed approximately 1.4 to 2.1 pounds per day

Nutritional Information (Daily Feeding Amount: ≈635-952g or ≈1.4-2.1 lbs)

• Fiber: ≈10g
• Fat: ≈70g
• Protein: ≈225g
• Calories: ≈2000 kcal

Approach A – Stove (≈45 min)

1. Prep Ingredients. Wash all vegetables and herbs. Dice spinach, zucchini, and broccoli.
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 spinach, zucchini, and broccoli 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. 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 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 quinoa in an electric pressure cooker. Wash and submerge whole. Cook on high for 15 minutes. Cool and peel.
4. Steam vegetables in the pressure cooker. Layer spinach, zucchini, and broccoli. Cook on high for 15 minutes. Drain and cool.
5. Combine all ingredients in a stand mixer bowl. Add rice, lamb, peeled quinoa, and vegetables. Mix until consistent.
6. 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.