Home-Cooked Recipe for Charlie

This ≈9 lb batch provides ~50% protein, gentle on joints for a 77.63 lb, low-activity Pumi with arthritis.

Ingredients

• Protein (≈4.5 lbs; ~50%):
  • 4.5 lbs boneless Salmon, diced
• Fats:
  • 2 oz coconut oil
• Vegetables & Grains (≈4.5 lbs):
  • Broccoli: 1.5 lbs
  • Carrots: 1.5 lbs
  • Zucchini: 1 lb
  • Quinoa: .3 lbs
  • Rice: .2 lbs
• Herbs:
  • 1 tsp turmeric (start with small amount and increase to this recommended amount)

Daily Feeding Amounts

• Feed approximately 1.55 - 2.33 pounds per day

Nutritional Information (per daily feeding amount: ≈1.55 - 2.33 lbs or ≈703 - 1057 g)

• Fiber: ≈5 - 7 g
• Fat: ≈70 - 105 g
• Protein: ≈350 - 528 g
• Calories: ≈1750 - 2635 kcal

Approach A – Stove (≈45 min)

1. Prep Ingredients. Wash all vegetables and herbs. Dice carrots, broccoli, and zucchini.
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 broccoli, carrots, and zucchini 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. Cook quinoa and rice using a rice cooker.
3. Steam vegetables in the electric pressure cooker. Layer broccoli, carrots, and zucchini. Cook on high for 15 minutes. Drain and cool.
4. Combine all ingredients in a stand mixer bowl. Add salmon, quinoa, rice, 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.