Home-Cooked Recipe for Charlie

This ≈9 lb batch provides ~50% protein, designed for a 82.34 lb, moderately active Tibetan Terrier with obesity, dental disease, and kidney disease.

Ingredients

• Protein (≈4.5 lbs; ~50%):
  • 4.5 lbs boneless Salmon, diced
• Fats:
  • 2 oz coconut oil
• Vegetables & Grains (≈4.5 lbs):
  • Zucchini: 1.5 lbs
  • Spinach: 1 lb
  • Green Peas: 1 lb
  • Quinoa: .5 lbs
  • Rice: .5 lbs
• Herbs:
  • 1 tsp turmeric (start with small amount and increase to recommended amount)
  • 1 tsp parsley (helps with kidney disease)
  • 1 tsp dandelion (helps with obesity)
  • 1 tsp peppermint (helps with dental disease)

Daily Feeding Amounts

• Feed approximately 1.65 - 2.47 pounds per day

Nutritional Information (per ≈2.06 lbs daily feeding amount)

• Fiber: ≈10g
• Fat: ≈50g
• Protein: ≈103g
• Calories: ≈1200 kcal

Approach A – Stove (≈45 min)

1. Prep Ingredients. Wash all vegetables and herbs. Dice zucchini, spinach, and green peas.
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 zucchini, spinach, 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 1 tsp each of turmeric, parsley, dandelion, and peppermint. 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 zucchini, spinach, and green peas in an electric pressure cooker. Cook on high for 15 minutes. Cool and peel.
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.