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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)


  1. 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.

  2. 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.

  3. Steam the green beans, whole.
  4. 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.
  5. 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.

  6. 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.

  7. 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.


  8. 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).

Read the full post from Dale with all of the steps and research supporting the ingredients: Recipe for Low-Phosphorus Dog Food ~ Caring for a Dog with Chronic Renal Failure