Canine Cooking
This recipe is specifically designed for dogs, using safe, nutritious ingredients like whitefish, sweet potato, spinach, and blueberries, with a balanced nutritional profile that supports canine health, particularly for senior dogs.
As our beloved canine companions enter their golden years, maintaining cognitive function becomes increasingly important. This Brain Health Cognitive Support Bowl is a scientifically-inspired recipe that combines nutrient-dense ingredients specifically chosen to support mental sharpness and slow cognitive decline in aging dogs. The foundation of this recipe is mild, flaky whitefish, an excellent source of lean protein and omega-3 fatty acids that support brain health and reduce inflammation.
Blueberries, often called a "superfood" for both humans and dogs, are packed with antioxidants that help combat free radicals and may protect brain cells from oxidative stress. Combined with coconut oil, which contains medium-chain triglycerides (MCTs) that can provide an alternative energy source for aging brains, this bowl delivers a powerful nutritional punch. Sweet potato adds complex carbohydrates for sustained energy, while spinach contributes folate and vitamin K, both important for cognitive function.
This recipe is designed for batch cooking convenience, making it easy to prepare a week's worth of brain-boosting meals for your senior dog. The gentle flavors and soft texture are perfect for older dogs who may have dental sensitivities, while the nutrient profile supports overall health beyond just cognitive function. Each serving provides balanced nutrition with approximately 45% protein, 35% vegetables, and 20% carbohydrates.
Whether you're looking to support your aging dog's mental acuity or simply want to provide the best possible nutrition during their senior years, this Brain Health Cognitive Support Bowl offers a delicious, wholesome meal that shows your pup just how much you care about their well-being from nose to tail.
| 1.5 lbs | whitefish fillets, boneless and skinless |
| 2 cups | sweet potato, peeled and diced into 1/2-inch cubes |
| 1 cup | brown rice, uncooked |
| 2 cups | fresh spinach, roughly chopped |
| 1 cup | fresh blueberries |
| 1 cup | carrots, peeled and diced |
| 2 tbsp | coconut oil |
| 4 cups | water |
Rinse the brown rice under cold water in a fine-mesh strainer until the water runs clear.
In a medium saucepan, combine the rinsed brown rice with 2 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover the pot, and simmer the rice for 20 minutes until tender and water is absorbed.
While the rice is cooking, place the diced sweet potato and carrots in a medium pot with 2 cups of water. Bring to a boil over high heat.
Reduce heat to medium and cook the vegetables for 10-12 minutes until tender and easily pierced with a fork.
While vegetables are cooking, place the whitefish fillets in a large skillet with enough water to cover. Bring to a gentle simmer over medium heat.
Poach the whitefish for 8-10 minutes until it flakes easily with a fork and is cooked through. Remove from heat.
Drain the cooked vegetables and transfer them to a large mixing bowl. Allow to cool slightly.
Using a fork, flake the cooked whitefish into bite-sized pieces, removing any remaining bones if found. Add to the mixing bowl.
Add the cooked brown rice to the mixing bowl with the fish and vegetables.
Add the chopped fresh spinach to the bowl. The residual heat will wilt the spinach slightly.
Add the coconut oil to the mixture while still warm, allowing it to melt and distribute throughout.
Gently fold all ingredients together until well combined, being careful not to over-mash the fish and vegetables.
Allow the mixture to cool to room temperature, then gently fold in the fresh blueberries.
Divide the mixture into 8 equal portions (approximately 1.5 cups each). Store in airtight containers in the refrigerator for up to 5 days, or freeze individual portions for up to 3 months.