This thoughtfully crafted meal is specifically designed for dogs with kidney concerns, offering gentle yet complete nutrition that supports renal health while delivering exceptional taste. Featuring premium lean lamb as the primary protein source, this recipe provides high-quality nutrition with controlled phosphorus levels, making it ideal for dogs requiring kidney-friendly diets.
The recipe combines tender lamb with antioxidant-rich parsley, which not only freshens breath but provides vitamins A, C, and K that support overall health. Brown rice offers easily digestible complex carbohydrates for sustained energy without taxing the kidneys. Blueberries add powerful antioxidants that help combat oxidative stress, while sweet potato provides beta-carotene and fiber for digestive health. The addition of fish oil delivers omega-3 fatty acids to reduce inflammation and support kidney function.
This kidney-supportive meal is carefully balanced with lower protein levels than standard dog food (while still maintaining quality), reduced phosphorus content, and increased moisture to help flush the kidneys. The gentle cooking method preserves nutrients while ensuring complete digestibility. Each ingredient has been selected not only for its nutritional profile but also for its kidney-friendly properties.
Perfect for dogs with chronic kidney disease (CKD) or those requiring preventative kidney support, this meal should be introduced gradually and used under veterinary guidance. The recipe makes approximately 8 cups, suitable for batch cooking and refrigeration for up to 4 days, or freezing in portions for up to 3 months. Feed approximately 1 cup per 20 lbs of body weight daily, divided into two meals, adjusting based on your dog's individual needs and your veterinarian's recommendations.
| 1.5 lbs | lean lamb, trimmed of excess fat and cut into 1-inch cubes |
| 1 cup | brown rice, uncooked |
| 1 cup | sweet potato, peeled and diced into 1/2-inch cubes |
| 1 cup | green beans, trimmed and chopped |
| 1/2 cup | carrots, peeled and finely diced |
| 1/4 cup | fresh parsley, finely chopped |
| 1/2 cup | blueberries, fresh or frozen |
| 2 tbsp | fish oil |
| 4 cups | water |
| 1 tbsp | coconut oil |
Rinse the brown rice under cold water in a fine-mesh strainer to remove excess starch.
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 cooks, heat coconut oil in a large skillet over medium heat until melted and shimmering.
Add the cubed lamb to the skillet and cook, stirring occasionally, until browned on all sides and cooked through, about 8-10 minutes.
Remove the cooked lamb from the skillet and set aside on a plate to rest.
In the same skillet, add the remaining 2 cups of water, diced sweet potato, and diced carrots. Bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer the vegetables for 10 minutes until sweet potatoes are tender when pierced with a fork.
Add the chopped green beans to the skillet and continue cooking for an additional 5 minutes until tender.
Return the cooked lamb to the skillet along with the cooked brown rice, stirring gently to combine all ingredients.
Remove the skillet from heat and stir in the chopped parsley and blueberries until evenly distributed throughout the mixture.
Allow the mixture to cool to room temperature, stirring occasionally to release heat, about 15-20 minutes.
Once cooled, drizzle the fish oil over the mixture and stir gently to distribute evenly throughout.
Portion the kidney support meal into individual servings (approximately 1 cup each) and store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
