Home-Cooked Recipe for Charlie

This ≈9 lb batch provides ~50% protein, suitable for a 30.76 lb, high-activity Kishu Ken with skin allergies and arthritis.

Ingredients

• Protein (≈4.5 lbs; ~50%):
  • 4.5 lbs boneless Salmon, diced
• Fats:
  • 2 oz coconut oil
• Vegetables & Grains (≈4.5 lbs):
  • Zucchini: 1.5 lbs
  • Carrots: 1.5 lbs
  • Spinach: 1 lb
  • Quinoa: 0.3 lbs
  • Rice: 0.2 lbs
• Herbs:
  • 1 tsp turmeric (start with small amount and increase to this recommended amount)
  • 1 tsp ginger (aids digestion)

Daily Feeding Amounts

• Feed approximately .6 to .9 pounds per day

Nutritional Information (per ≈.6-.9 lbs daily serving): Fiber (≈5g), Fat (≈30g), Protein (≈60g), Calories (≈700)

Approach A – Stove (≈45 min)

1. Prep Ingredients. Wash all vegetables and herbs. Dice zucchini, peel carrots, and trim spinach.
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 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 spinach 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 ginger. 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 cooked. Set aside.
2. Steam the rice using a rice cooker.
3. Cook zucchini, carrots, and spinach 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, peeled vegetables, and quinoa. 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.