After maintaining a grain-free diet for a long time, this meal marked the first time grains were added to the routine. Because it was an early trial, the amount of brown rice was kept low, which led to a higher fat ratio than usual. The meal itself was well accepted, but stool consistency became inconsistent, alternating between normal and slightly cracked textures.
At that point, it was difficult to determine whether the change was caused by the introduction of brown rice or by the increased fat content. Since there were no other concerning signs, the following week focused on increasing the grain portion and rebalancing the overall composition to observe how the body responded.
1. Ingredient selection and structure
This recipe is formulated for a dog weighing 3.3 kg, based on a single daily portion.
All grains and vegetables are measured after cooking.
Protein and fat sources
Ground beef 350 g
Cod (frozen, flesh only after skin and bone removal) 140 g
Whole egg 1
Grains and plant ingredients
Cooked brown rice 140 g
Cooked quinoa 35 g
Cabbage 105 g
Carrot 70 g
Spinach 49 g
Brussels sprouts 49 g
Shiitake mushrooms 35 g
Supplemental powders
Sprouted chia and flaxseed blend 10.5 g
Supplements
Seaweed calcium 4.9 g
Lecithin 7 g
Iron 0.7 capsule
Zinc 0.7 capsule
Copper 1.05 capsules
Vitamin B12 0.14 capsule
Vitamin D3 3.5 drops
Vitamin E 0.35 gel
Antinol Rapid 0.5 gel
2. Energy target and nutritional balance
The total energy of this meal was set to approximately 160 kilocalories, based on a body weight of 3.3 kilograms. Because body weight had increased slightly after the previous higher-fat meal, overall calories were adjusted downward. Snacks were not restricted during this period.
Protein balance continues to be monitored carefully. Blood urea nitrogen levels remain within the normal range but tend toward the higher end, while creatinine levels are stable. For this reason, protein was not reduced abruptly. Instead, the approach has been to gradually increase protein proportion within the same calorie range while ensuring sufficient moisture intake. Decisions are guided more by physical response than by numbers alone.
3. Vegetable preparation
All vegetables were washed thoroughly and blanched with timing adjusted by type. After blanching, they were cooled in ice water to remove residual heat and then finely chopped. Because grain tolerance was still under observation, vegetables were processed more finely than usual to reduce digestive load.
4. Protein cooking and supplement handling
Supplements were mixed into the chopped vegetables immediately after measuring, allowing the portions to be frozen without delay. Vegetables were not left at room temperature for extended periods.
Beef, cod, brown rice, and quinoa were cooked using high-pressure steaming. Enough water was added to fully submerge the ingredients, as a moist texture is preferred. Frozen cod was lightly boiled first, then skin and bones were completely removed. Only the flesh was returned for pressure cooking.
5. Post-feeding observations
With the increased grain content, cooked rice is more visible in the final meal. Brown rice and quinoa were measured after cooking, so raw quantities were adjusted accordingly rather than matched exactly. Precision was less important than observing tolerance.
Since transitioning fully to homemade meals, there has been no sign of food refusal. Meals are finished consistently, often followed by repeated licking of the bowl.
Reflections
Compared to the previous week, increasing grain content while reducing fat appears to be more comfortable so far. Additional time is needed for confirmation, but this adjustment reinforces how different compositions can produce different responses even at the same calorie level. Rather than aiming for fixed formulas, rotating ingredients and recording reactions has become a meaningful part of the process. Seasonal freshness now feels more important than maintaining a single perfect recipe.
Which change tends to affect your dog more, adjustments in grain content or changes in fat levels?