This specially formulated Heart Health Beef Wellness Bowl is a complete, balanced meal designed with your dog's cardiovascular health in mind. Combining lean ground beef as the primary protein source with nutrient-dense spinach and wholesome brown rice, this recipe delivers essential vitamins, minerals, and omega-3 fatty acids that support healthy heart function in dogs of all ages.
The addition of wild-caught salmon or fish oil provides crucial omega-3 fatty acids (EPA and DHA) that have been shown to support cardiovascular health, reduce inflammation, and promote a healthy coat. Sweet potatoes offer beta-carotene and fiber for digestive health, while carrots provide additional antioxidants. The inclusion of a small amount of beef liver adds iron, B vitamins, and other vital nutrients that support overall wellness.
This recipe is perfect for dogs with heart health concerns, senior dogs who need extra cardiovascular support, or any dog whose owner wants to take a proactive approach to heart wellness. The lean beef provides high-quality protein without excessive fat, while the combination of vegetables and whole grains ensures your dog receives a well-rounded meal with appropriate fiber content.
Each batch makes approximately 8 cups of food, perfect for meal prep and storage. The recipe can be refrigerated for up to 5 days or frozen in individual portions for up to 3 months. Feed approximately 1 cup per 20 pounds of body weight per day, divided into two meals, adjusting based on your dog's activity level and individual needs. Always consult with your veterinarian before making significant changes to your dog's diet, especially if your dog has existing heart conditions.
| 2 lbs | lean ground beef, 93% lean or leaner |
| 1.5 cups | brown rice, uncooked |
| 3 cups | water |
| 3 cups | fresh spinach, chopped |
| 1 large | sweet potato, peeled and diced |
| 2 medium | carrots, peeled and diced |
| 4 oz | beef liver, diced |
| 2 tbsp | fish oil, omega-3 supplement for dogs |
| 1 cup | green beans, fresh or frozen, chopped |
| 1/2 cup | blueberries, fresh or frozen (optional) |
Rinse the brown rice under cold water in a fine-mesh strainer to remove excess starch.
In a large pot, combine the rinsed rice with 3 cups of water and 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, peel and dice the sweet potato into 1/2-inch cubes.
Peel and dice the carrots into 1/2-inch pieces.
Chop the fresh spinach into smaller pieces and dice the beef liver into small 1/4-inch cubes.
Chop the green beans into 1/2-inch pieces if using fresh.
Heat a large skillet or pot over medium heat. Add the lean ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked through, about 8-10 minutes. Drain any excess fat.
Add the diced sweet potato and carrots to the cooked beef. Add 1/2 cup of water, cover, and cook over medium heat for 10-12 minutes until vegetables are tender.
Add the diced beef liver to the pot and cook for 3-4 minutes until the liver is cooked through but not overcooked.
Add the chopped spinach and green beans to the pot and stir well. Cook for 2-3 minutes until spinach is wilted and green beans are tender.
Once the brown rice is fully cooked, fluff it with a fork and add it to the beef and vegetable mixture.
If using blueberries, gently fold them into the mixture.
Remove the pot from heat and allow the mixture to cool completely to room temperature, stirring occasionally, about 30-40 minutes.
Once cooled, add the fish oil and mix thoroughly until evenly distributed throughout the blend.
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.
