Rocky has been had kidney issues for years, and here recently he’s been struggling to even eat. This has resulted in weight-loss which can further complicate things regarding his health. I’ve been reading and researching quite a bit online and came across this recipe written by Dale…and I really am glad I did. He provided quite a bit of research as to why he is using the all of the various ingredients, and a great guide to put it all together. Here are a few photos from my experience and an excerpt from the ingredients used in the recipe. If you’re looking for a remedy for your aging dog then I would encourage you to click the link at the bottom of the page to read his research and the complete guide.
The good news is Rocky loves it!
2 lbs lean ground beef → Option 2: or substitute half ground beef with half ground pork → Option 3: or substitute 2 lbs baked trout
- 500 grams (1 pint) liquid egg white ( 12-15 egg whites)
- 1 lb green beens
- 2 cups uncooked rice → or substitute pearled barley
- 2 lbs acorn squash, peeled and cubed → or substitute 1 lb sweet potato and 2 cups purred pumpkin
- 2-4 tablespoons coconut oil
- 1/2 cup fresh parsley, finely chopped
- Optional: 1 apple, grated if using the ground pork
- Garlic powder, to taste (optional)
- Ground pepper, to taste (optional)
- Cook the rice by following the package instructions (e.g. 2 cups rice; 4 cups water — bring to boil, simmer for 15 minutes; remove from heat, let stand covered for 5 minutes).
Prepare the parsley: wash; remove leaves from stems; and finely chop the parsley.
When the rice is finished cooking, remove lid and stir in the chopped parsley.
- While the rice is cooking, cut the squash in half and remove the seeds. Cut the squash into strips, lengthwise between the “ridges” — using a vegetable peeler, peel the skin from the squash.
Cut sqash into cubes and place it in a medium pot with enough water to fill half the pot.
Bring to boil and simmer, covered, for 20-25 minutes until squash is just barely fork tender. Remove from water and discard water.
- Steam the green beans, whole.
- Place the ground beef in a frying pan and fry for about 8-10 minutes until all the pinkness is cooked out. Season with fresh ground pepper and garlic powder. Do NOT drain off the fat, but let the meat cool.
- Once the ingredients have cooled to “warm,” place them in a food processor or powerful blender (e.g. Vitamix). Combine in 1/2 the squash, 1/3 of the ground beef, and half the beans …
… and puree until smooth.
Add the puree to the rice mixture. Repeat with the remaining squash, another 1/3 of the beef, and the remaining green beans and add them to the rice mixture as well.
Add in the remaining beef, including all the beef fat.
- Using the same pan from the beef, now, melt 1-tablespoon of coconut oil.
When hot, add in half the egg whites and scramble them until thoroughly cooked (about 4 minutes).
Repeat with more coconut oil and remaining egg whites and add them to the other ingredients and stir them in.
→ Note: You can puree all the ingredients, but Ben and I both seem to prefer that there is a bit of some “texture” to the food and having bits of rice and meat that he can spot and smell helps in the attraction.
- Taste for seasoning — try to avoid adding any salt but you may need to add a bit of flavouring. This is why I use the garlic powder. Test some with your “patient” who will be standing by — and make sure he/she likes it too.
- You’re now ready to bag the food in sealable sandwich bags and place four-to-a-bag inside a larger freezer bag.
Hoping your own fido patient love this as much as Ben. Serve in 1/2 cup measures 4-5 times per day. (Note: Ben’s appetite really picks up in the evening which is when he eats about two-thirds of his food).