Home-Cooked Recipe for Charlie

This ≈9 lb batch provides ~50% protein, suitable for an 87.67 lb, low-activity Wirehaired Pointing Griffon with dental disease, heart murmur, and diabetes.

Ingredients

• Protein (≈4.5 lbs; ~50%):
  • 4.5 lbs boneless Chicken, diced
• Fats:
  • 2 oz coconut oil
• Vegetables & Grains (≈4.5 lbs):
  • Green Peas: 1 lb
  • Spinach: 1 lb
  • Quinoa: 1.5 lbs
  • Rice: 0.5 lbs
• Herbs:
  • 1 tsp turmeric (start with small amount and increase to this recommended amount)
  • 1 tsp hawthorn (supports heart health)
  • 1 tsp cinnamon (helps regulate blood sugar)

Daily Feeding Amounts

• Feed approximately 1.75 to 2.63 pounds per day

Nutritional Information (per ≈2.19 lbs daily feeding amount)

• Fiber: ≈10g
• Fat: ≈50g
• Protein: ≈110g
• Calories: ≈1300 kcal

Approach A – Stove (≈45 min)

1. Prep Ingredients. Wash all vegetables and herbs. Dice chicken.
2. Cook the Protein. Heat a skillet over medium heat. Add coconut oil and let it melt. Add diced chicken 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 0.5 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 peas and spinach until tender (≈15 min). Drain and cool.
5. Combine & Mix. In a large bowl, combine cooked chicken, quinoa, rice, and vegetables. Add 1 tsp turmeric, 1 tsp hawthorn, and 1 tsp cinnamon. 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 Chicken. In a skillet, melt coconut oil. Cook diced chicken in batches until browned and fully cooked. Set aside.
2. Steam the rice using a rice cooker.
3. Cook quinoa 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 peas and spinach. Cook on high for 15 minutes. Drain and cool.
5. Combine all ingredients in a stand mixer bowl. Add rice, chicken, peeled quinoa, 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.