Home-Cooked Recipe for Charlie

This ≈9 lb batch provides ~50% protein, suitable for a 49.83 lb, moderate-activity Peruvian Inca Orchid with dental disease.

Ingredients

• Protein (≈4.5 lbs; ~50%):
  • 4.5 lbs boneless Fresh Lamb, diced
• Fats:
  • 2 oz coconut oil
• Vegetables & Grains (≈4.5 lbs):
  • Sweet Potatoes: 2 lbs
  • Broccoli: 1 lb
  • Zucchini: 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 (helps freshen breath)

Daily Feeding Amounts

• Feed approximately 1-1.5 pounds per day

Nutritional Information (per ≈1.5 lbs daily serving): Fiber (≈6g), Fat (≈70g), Protein (≈113g), Calories (≈1300 kcal)

Approach A – Stove (≈45 min)

1. Prep Ingredients. Wash all vegetables and herbs. Dice sweet potatoes, chop broccoli, and slice zucchini.
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 .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 sweet potatoes, broccoli, and zucchini 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 and 1 tsp parsley. 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 sweet potatoes 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 broccoli and zucchini. Cook on high for 15 minutes. Drain and cool.
5. Combine all ingredients in a stand mixer bowl. Add rice, lamb, peeled sweet potatoes, 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.