Surf & Turf for Adult Dogs

A gentle surf-and-turf meal combining beef, prawns, and salmon with lightly steamed vegetables. Designed for adult and senior dogs who need digestible, nutrient-rich meals. Finished with Olli to make the recipe complete and balanced.

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Ingredients (to make ~1,000 kcal)

• 335 g – Ground beef (10% fat)
• 70 g – Prawns
• 35 g – Beef liver
• 30 g – Olli All-in-One Homemade Diet Supplement
• 25 g – Carrots
• 25 g – Asparagus
• 25 g – Spinach
• 25 g – Mushrooms (button or portobello)
• 20 g – Canned salmon (no salt)
• 4 g – Hulled hemp seeds
• 0.5 g – Nutritional yeast

Please note: this recipe is not nutritionally complete on its own. To make it suitable for everyday feeding, we add Olli All-in-One Homemade Diet Supplement, which supplies calcium and essential vitamins and minerals that cannot be reliably provided by raw ingredients alone.

If you’re not using Olli, you would need to provide the missing nutrients yourself. Per 100 g of this recipe, that means adding approximately 1.22 g calcium, 0.27 mg iodine, 0.62 mg manganese, 5.97 IU vitamin D, 6.64 IU vitamin E, 0.05 mg vitamin B1 (thiamine), 92 mg choline, and 0.88 g linoleic acid (LA) to meet minimum requirements.

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Directions

1. Prepare the vegetables: Chop the carrots, asparagus, spinach, and mushrooms into small, even pieces.
2. Steam the vegetables until soft. Set aside to cool.
3. Measure out the beef, prawns, beef liver, and cooked salmon. Chop the prawns and liver into small pieces.
4. Add ground beef to a pan over medium heat and cook until lightly browned. Stir in the chopped liver and cook for another 1–2 minutes.
5. Stir in the chopped prawns and cook until pink and opaque.
6. Remove from heat and cool slightly. Add in the cooked salmon, then stir in the hemp seeds and nutritional yeast.
7. Fold the steamed vegetables into the mixture.
8. Once completely cool, mix in the pre-measured Olli. The meal will turn green; this is normal. Alternatively, add Olli to a separate bowl with a splash of cool boiled water and mix to create a paste. Pour the paste on top of the meal and serve.
9. Portion and store. Refrigerate for 3–4 days or freeze for later use.