As our beloved canine companions enter their golden years, their nutritional needs evolve, especially when it comes to maintaining healthy skin and a lustrous coat. This specially formulated dinner combines the power of wild-caught salmon, nutrient-rich sweet potatoes, and omega-packed fish oil to create a meal that works from the inside out to support your senior dog's dermal health and reduce age-related inflammation.
Wild-caught salmon serves as the protein-rich foundation of this recipe, delivering not only high-quality amino acids but also naturally occurring omega-3 fatty acids that are essential for reducing inflammation and promoting skin cell regeneration. The sweet potatoes provide complex carbohydrates for sustained energy, along with beta-carotene and vitamins that support immune function and skin health. Combined with additional fish oil supplementation, this meal delivers a concentrated dose of EPA and DHA fatty acids that can help reduce itching, flaking, and dullness while promoting a soft, shiny coat.
This recipe is designed for batch cooking convenience, yielding multiple servings that can be refrigerated for up to four days or frozen for up to three months. The gentle cooking method preserves the nutritional integrity of the ingredients while ensuring complete digestibility for aging digestive systems. Each serving is carefully balanced to provide approximately 45% protein, 35% vegetables, and 20% healthy carbohydrates, meeting the nutritional needs of senior dogs while supporting their overall vitality.
Whether your senior dog is experiencing coat dullness, dry skin, or you simply want to provide preventative nutritional support, this omega-rich dinner offers a delicious, wholesome solution. The natural anti-inflammatory properties of the ingredients may also benefit dogs with joint discomfort, making this a comprehensive wellness meal for aging canines. Always consult with your veterinarian before making significant dietary changes, especially for dogs with existing health conditions.
| 1.5 lbs | wild-caught salmon, skin removed, cut into chunks |
| 2 cups | sweet potato, peeled and diced into 1/2-inch cubes |
| 1 cup | carrots, peeled and diced |
| 1 cup | green beans, trimmed and cut into 1-inch pieces |
| 1 cup | spinach, fresh, roughly chopped |
| 1/2 cup | brown rice, uncooked |
| 2 tbsp | fish oil |
| 4 cups | water |
| 1 tbsp | coconut oil (optional) |
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, prepare all vegetables by peeling and dicing the sweet potato into 1/2-inch cubes, peeling and dicing the carrots, trimming and cutting the green beans into 1-inch pieces, and roughly chopping the spinach.
Remove the skin from the salmon and cut the fish into 1-inch chunks, checking carefully for any remaining bones and removing them.
In a separate large pot, add the remaining 2 cups of water and bring to a boil over high heat.
Add the diced sweet potato and carrots to the boiling water, reduce heat to medium, and cook for 10 minutes until they begin to soften.
Add the green beans to the pot with the sweet potato and carrots, and continue cooking for 3 minutes.
Add the salmon chunks to the pot and cook for 5-7 minutes, until the fish is fully cooked through and flakes easily with a fork.
Add the chopped spinach and cook for 1-2 minutes until wilted.
Remove both pots from heat and allow to cool for 5 minutes.
In a large mixing bowl, combine the cooked rice with the salmon and vegetable mixture, stirring gently to incorporate all ingredients.
Add the fish oil and optional coconut oil to the mixture, stirring thoroughly to distribute the oils evenly throughout the food.
Allow the mixture to cool completely to room temperature before serving or storing, approximately 20-30 minutes.
Portion the food into individual serving containers. Serve 1 cup per 20 pounds of body weight per meal. Store refrigerated portions for up to 4 days, or freeze in individual portions for up to 3 months.
