After losing three Labradors to cancer in just seven years, I began asking much harder questions about what I was feeding my dogs. In each case, food was suspected as a contributing factor, and that reality stayed with me when we brought Gus home.

At first, I did what most people do. I continued feeding Gus the same food the breeder had given him. The breeder was a veterinarian, so I trusted his recommendation without hesitation. But the more I read about how kibble is made, and what actually goes into it, the more uneasy I became. Once you start digging, it’s hard not to question what you’ve been told for years.

Exploring Commercial Alternative

I began researching fresh-food alternatives. The first was The Farmer’s Dog, which I genuinely liked. Unfortunately, at Gus’s weight, the cost would have been well over $300 a month. As much as I love him (and I really do), that simply wasn’t sustainable.

Next, I looked into air-dried dog food brands. While slightly less expensive, they still came in around $250 a month. Again, not realistic for the long term.

Moving to Homemade Dog Food

Eventually, I found a homemade recipe online that included boiled chicken, ditalini pasta, carrots, broccoli, and sweet potatoes. I decided to give it a try.

Making Gus’s food quickly became a process. The carrots, broccoli, and sweet potatoes all had to be cut, chopped, diced, and then run through the food processor until they were tiny. Gus’s table manners aren’t exactly refined, and I kept finding those microscopic vegetable bits stuck to the wall.

That’s when I got smarter about it. I started using the shredding attachment on my KitchenAid stand mixer, much faster and far less frustrating. I also swapped out broccoli for green beans, which I hand-chop and find much easier to manage.

Allergies, Rashes, and More Changes

Despite all this effort, Gus began developing horrible rashes, little red bumps on his stomach, along with recurring ear infections. The veterinarian diagnosed seasonal allergies and prescribed a spray and special soap for his stomach, plus an ear wash and antibiotic cream for his ears.

The problem was, this wasn’t seasonal. The symptoms kept appearing throughout the year.

After doing more research, I made another change. I switched from chicken to ground turkey and removed the pasta entirely after reading that many dogs are allergic to both. Gus did improve on turkey, but the rashes and ear infections still returned.

What Finally Worked

The final change was switching Gus to ground beef. I buy it at Costco because I can get six pounds in one package, and it’s an 88/12 mix.

The difference was dramatic. The rash disappeared completely, and he’s only had one or two ear infections since then, which, let’s be honest, is still pretty normal for a Labrador.

My Current Cooking & Storage Process

When I first started making Gus’s food, I cooked two large batches at a time using 20-quart canning pots. I boiled the meat first, then cooked the pasta (back when it was still part of the recipe) in the same water. Gus eats two cups of food twice a day, and being an American/Field Labrador, he is always hungry.

Back then, the entire process, including cleanup, took about three hours.

Today, I make just one batch at a time, which gives me 11–12 days of food. I originally stored everything in freezer bags, but I’ve since switched to pint-sized canning jars, which I freeze and rotate as needed. It’s cleaner, more organized, and easier to thaw.

The best part? The entire process now takes about an hour and forty-five minutes, start to finish.

Gus’s Homemade Dog Food Recipe

This is the recipe that finally worked for Gus after months of trial and error. It’s simple, nutrient-dense, and free from ingredients that commonly trigger allergies.

Ingredients

• 6 pounds ground beef (88/12)
  (Costco is the best value. If your dog isn’t allergic to chicken or turkey, you can substitute either.)
• 2 pounds sweet potatoes, peeled
  (I prefer ones no larger than 2½ inches around — less cutting.)
• 1 to 1¼ pounds zucchini
• 1½ pounds carrots, peeled
  (Loose carrots work best. I always grab the fattest ones — much easier with the shredder.)
• 1 regular bag of fresh green beans
• 1½ pounds frozen blueberries
  (I buy Costco’s 3-pound bag and use half.)

Instructions

1. Brown the ground beef
   Cook the meat in batches (I do about 3 pounds at a time). Once browned, transfer it to a colander with a base and drain thoroughly.
2. Remove excess grease
   After all the meat is cooked, place it into a large pot (I use a 20-quart canning pot). Gently blot the meat with paper towels to remove as much remaining grease as possible.
3. Cool the meat
   Add the frozen blueberries directly to the hot meat. This helps cool everything down quickly and evenly.
4. Prepare the vegetables
   Shred or finely chop the sweet potatoes, zucchini, carrots, and green beans. Smaller pieces mix better and are easier for dogs to digest.
5. Combine everything
   Once the meat has cooled completely, add all the vegetables and mix thoroughly.
6. Store for later use
   If using wide-mouth pint canning jars, fill each jar to just below the rim and gently press the food down. This allows room for expansion in the freezer. Freeze and rotate as needed.

Download a PDF of the recipe

As a little extra, I’m starting to add half a can of Wild Planet sardines (packed in water) to his afternoon meal. They’re great nutritionally, but I’ll admit, I can’t handle the smell in the morning. I’m also introducing a raw egg in the morning, adding it gradually and paying close attention to how he responds.

In addition, Gus gets four tablespoons of coconut oil daily, which I introduced slowly and has worked well for him as part of his overall routine.

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