Home-Cooked Recipe for Charlie

This ≈9 lb batch provides ~50% protein, suitable for an 82.91 lb, moderately active Puli with bloat, dental disease, and kidney disease.

Ingredients

• Protein (≈4.5 lbs; ~50%):
  • 4.5 lbs boneless Fresh Lamb, diced
• Fats:
  • 2 oz coconut oil
• Vegetables & Grains (≈4.5 lbs):
  • Zucchini: 1.5 lbs
  • Green Peas: 1 lb
  • Broccoli: 1 lb
  • Quinoa: .5 lbs
  • Rice: .5 lbs
• Herbs:
  • 1 tsp ginger (aids digestion and helps with bloat)
  • 1 tsp parsley (helps with bad breath and dental disease)
  • 1 tsp turmeric (start with small amount and increase to recommended amount, helps with kidney disease)

Daily Feeding Amounts

• Feed approximately 1.65 - 2.48 pounds per day

Nutritional Information (per ≈2.06 lbs daily serving): Fiber ≈ 5g, Fat ≈ 30g, Protein ≈ 100g, Calories ≈ 1200

Approach A – Stove (≈45 min)

1. Prep Ingredients. Wash all vegetables and herbs. Dice zucchini, and trim 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 .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, broccoli, and green peas until tender (≈15 min). Drain and cool.
5. Combine & Mix. In a large bowl, combine cooked lamb, quinoa, rice, and vegetables. Add 1 tsp ginger, 1 tsp parsley, and 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 zucchini, broccoli, and green peas 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, lamb, 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.