Allergy-Friendly Lamb Rotation
This carefully crafted limited ingredient recipe is specifically designed for dogs with food sensitivities and allergies. Using lamb as a novel protein source, combined with nutrient-rich quinoa and easily digestible sweet potato, this recipe minimizes common allergens while delivering complete, balanced nutrition. Lamb is an excellent choice for elimination diets and rotation feeding protocols, as many dogs haven't been exposed to it previously, reducing the likelihood of allergic reactions.
The combination of ingredients provides exceptional nutritional benefits beyond allergen avoidance. Sweet potatoes offer highly digestible complex carbohydrates, fiber for digestive health, and beta-carotene for immune support. Quinoa, a complete protein grain, adds essential amino acids and is naturally gluten-free, making it gentler on sensitive stomachs than traditional grains. The addition of fish oil provides omega-3 fatty acids for skin and coat health, which is particularly important for dogs dealing with allergy-related skin issues.
This recipe is perfect for dogs undergoing food trials, those with diagnosed food allergies, or any pup with a sensitive digestive system. The simple ingredient list makes it easy to identify and avoid potential triggers, while the balanced macronutrient profile ensures your dog receives complete nutrition. Each batch makes multiple servings that can be portioned and stored, making it practical for busy pet parents committed to their dog's health.
Feed approximately 1 cup per 20 pounds of body weight per day, divided into two meals. Always introduce new foods gradually over 7-10 days, and consult with your veterinarian before making significant dietary changes, especially if your dog has diagnosed food allergies or sensitivities.
Nutrition
Ingredients
| 2 lbs | ground lamb, lean |
| 2 cups | sweet potato, peeled and diced into 1/2-inch cubes |
| 1 cup | quinoa, uncooked, rinsed |
| 3 cups | water |
| 2 tbsp | fish oil, omega-3 supplement |
| 1 tbsp | coconut oil |
Equipment
Instructions
Rinse the quinoa thoroughly in a fine-mesh strainer under cold running water for about 30 seconds to remove any bitter coating.
Peel the sweet potatoes and cut them into 3/4-inch cubes, keeping them roughly uniform in size for even cooking.
In a large pot, bring 3 cups of water to a boil over high heat.
Add the rinsed quinoa and diced sweet potatoes to the boiling water, then reduce heat to medium-low.
Cover and simmer for 15-18 minutes until quinoa is fluffy and sweet potatoes are fork-tender.
While the quinoa and sweet potatoes are cooking, heat coconut oil in a large skillet over medium heat.
Add the ground lamb to the skillet, breaking it up with a wooden spoon or spatula.
Cook the lamb thoroughly, stirring occasionally and breaking up any large chunks, until no pink remains and the meat is browned, about 8-10 minutes.
Drain any excess fat from the cooked lamb using a colander or by carefully tilting the pan and spooning out the fat.
Once the quinoa and sweet potatoes are done, drain any remaining water and transfer to a large mixing bowl.
Add the cooked lamb to the bowl with the quinoa and sweet potatoes.
Allow the mixture to cool for 15-20 minutes to a safe temperature before adding the fish oil.
Once cooled, add the fish oil and mix thoroughly until evenly distributed throughout the blend.
Divide the mixture into individual serving portions based on your dog's weight (approximately 1 cup per 20 lbs of body weight) and store in airtight containers.
Store portions in the refrigerator for up to 5 days, or freeze individual portions for up to 3 months. Thaw frozen portions in the refrigerator overnight before serving.