Home-Cooked Recipe for Charlie

This ≈9 lb batch provides ~50% protein, suitable for a 35.84 lb, moderate-activity Peruvian Inca Orchid with kidney disease.

Ingredients

• Protein (≈4.5 lbs; ~50%):
  • 4.5 lbs boneless Salmon, diced
• Fats:
  • 2 oz coconut oil
• Vegetables & Grains (≈4.5 lbs):
  • Carrots: 2 lbs
  • Spinach: 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 .72 to 1.08 pounds per day

Nutritional Information (Daily Feeding Amount: ≈326-489g or .72-1.08 lbs)

• Fiber: ≈10g
• Fat: ≈30g
• Protein: ≈160g
• Calories: ≈1200 kcal

Approach A – Stove (≈45 min)

1. Prep Ingredients. Wash all vegetables and herbs. Dice carrots, chop 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 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 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. 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. Steam the rice and quinoa using a rice cooker.
3. Cook 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, quinoa, salmon, 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.