Home-Cooked Recipe for Charlie

This ≈9 lb batch provides ~50% protein, gentle on stomachs for a 42.68 lb, low-activity English Foxhound with hip dysplasia and bloat.

Ingredients

• Protein (≈4.5 lbs; ~50%):
  • 4.5 lbs boneless Fresh Lamb, diced
• Fats:
  • 2 oz coconut oil
• Vegetables & Grains (≈4.5 lbs):
  • Carrots: 1.5 lbs
  • Zucchini: 1.5 lbs
  • Spinach: 1 lb
  • Quinoa: .3 lbs
  • Rice: .5 lbs
• Herbs:
  • 1 tsp turmeric (start with small amount and increase to this recommended amount)
  • 1 tsp ginger (aids digestion)

Daily Amount

• Feed approximately 1.28 pounds per day

Approach A – Stove & Oven (≈45 min)

1. Prep Ingredients. Wash all vegetables and herbs. Dice carrots and zucchini, trim spinach.
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 .3 lbs of quinoa and .5 lbs 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 carrots, zucchini, and spinach until tender (≈15 min). Drain and cool.
5. Combine & Mix. In a large bowl, combine cooked lamb, quinoa, rice, and vegetables. Add 1 tsp turmeric and 1 tsp ginger. 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 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 carrots, zucchini, and spinach. Cook on high for 15 minutes. Drain and cool.
5. Combine all ingredients in a stand mixer bowl. Add rice, lamb, 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.