Home-Cooked Recipe for Charlie

This ≈9 lb batch provides ~50% protein, suitable for a 62.75 lb, high-activity Tibetan Spaniel with pancreatitis, obesity, and diabetes.

Ingredients

• Protein (≈4.5 lbs; ~50%):
  • 4.5 lbs boneless Salmon, diced
• Fats:
  • 2 oz coconut oil
• Vegetables & Grains (≈4.5 lbs):
  • Sweet Potatoes: 2 lbs
  • Zucchini: 1 lb
  • Green Peas: 1 lb
  • Quinoa: 0.3 lbs
  • Rice: 0.2 lbs
• Herbs:
  • 1 tsp turmeric (start with small amount and increase to recommended amount)
  • 1 tsp cinnamon (helps regulate blood sugar)
  • 1 tsp ginger (aids digestion and helps with pancreatitis)

Daily Feeding Amounts

• Feed approximately 1.25 to 1.88 pounds per day

Nutritional Information (per ≈1.25–1.88 lbs daily serving): Fiber ≈10g, Fat ≈50g, Protein ≈125g, Calories ≈1500

Approach A – Stove (≈45 min)

1. Prep Ingredients. Wash all vegetables and herbs. Dice sweet potatoes 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 sweet potatoes, zucchini, and green peas until tender (≈15 min). Drain and cool.
5. Combine & Mix. In a large bowl, combine cooked salmon, quinoa, rice, and vegetables. Add herbs. 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 and quinoa 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 zucchini and green peas. Cook on high for 15 minutes. Drain and cool.
5. Combine all ingredients in a stand mixer bowl. Add rice, quinoa, salmon, 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.