Home-Cooked Recipe for Charlie

This ≈9 lb batch provides ~50% protein, suitable for a 30.42 lb, moderately active Grand Basset Griffon Vendéen with dental disease, hip dysplasia, and skin allergies.

Ingredients

• Protein (≈4.5 lbs; ~50%):
  • 4.5 lbs boneless Turkey, diced
• Fats:
  • 2 oz coconut oil
• Vegetables & Grains (≈4.5 lbs):
  • Zucchini: 1.5 lbs
  • Spinach: 1 lb
  • Carrots: 1 lb
  • Quinoa: .5 lbs
  • Rice: .5 lbs
• Herbs:
  • 1 tsp turmeric (start with small amount and increase to this recommended amount)
  • 1 tsp parsley (for dental disease)
  • 1 tsp rosemary (for hip dysplasia)
  • 1 tsp oregano (for skin allergies)

Daily Feeding Amounts

• Feed approximately .6 to .9 pounds per day

Nutritional Information (Daily Feeding Amount: ≈272-408g or .6-.9 lbs)

• Fiber: ≈10g
• Fat: ≈30g
• Protein: ≈70g
• Calories: ≈800 kcal

Approach A – Stove (≈45 min)

1. Prep Ingredients. Wash all vegetables and herbs. Dice zucchini, carrots, and trim spinach.
2. Cook the Protein. Heat a skillet over medium heat. Add coconut oil and let it melt. Add diced turkey 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 .5 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 zucchini, carrots, and spinach until tender (≈15 min). Drain and cool.
5. Combine & Mix. In a large bowl, combine cooked turkey, quinoa, rice, and vegetables. Add 1 tsp each of turmeric, parsley, rosemary, and oregano. 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 Turkey. In a skillet, melt coconut oil. Cook diced turkey 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 zucchini, carrots, and spinach. Cook on high for 15 minutes. Drain and cool.
5. Combine all ingredients in a stand mixer bowl. Add rice, turkey, 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.