Fallon is a greyhound with osteosarcoma.  You can find many approaches to cancer diets online, I doubt any are really wrong, you just have to find what works for you.  Here's where we've landed with diet.  

When our oncologist gave us the OK to change her diet, I first gravitated to a raw diet, but that only lasted a week or two.  I got the recipe off K9 Medicinals website for Raw Meat Patties, and chose it mostly because it was mostly ingredients I was familiar with and could buy at our local supermarket.

I read more, and have been relying the Dog Cancer Survival Guide pretty closely.  You can find a free pdf of this online, but the book fills in some details, and is well worth the cost for many reasons beyond diet.  Dr Dressler recommends against raw feeding due to the compromised immune system of a pet with cancer, and the problem of microbes and germs that can be prevalent in raw meat.  He recommends cooking at low temperatures, 212F (boiling temp) or less.  The higher temperature you cook at, the more carcinogens are formed.  So I switched to a modified version of the Dog Cancer Survival diet, using only the ingredients I knew and could find easily, and simmering everything.  It was pretty labor intensive and messy.  Then someone--Kokomo's mom I think--said she used the slow cooker--life changing!!  I did a little research and found that at the low setting most slow cookers cook at somewhere around 180F.  So now, I cook in stages over the course of a couple of days every 2 weeks.  I have 2 slow cookers.  I cook veggies (I try for broccoli, kale, and yellow and/or red peppers) one day, cooked for a couple of hours in the slow cookers just until they soften.  I cook the meat, usually overnight, 2 crockpots with (usually) chicken and liver (and necks, when I can find them).  When veggies and meat are done, I food process to grind it up and refrigerate.  I save the juices to flavor it also, and refrigerate also so I can skim the fat off the top.  Brown rice I make on the stovetop.  Cottage cheese s also in this recipe, and flavoring--I use salt substitute or Bragg's Liquid Aminos.  I make it in mass quantities so I don't have to do it often.  There is so much, I mix it in a plastic dishpan dedicated to that purpose.  Then I weigh it our onto daily servings for 2 dogs, put it into food saver bags, and freeze.  

The other good thing about this is I can do it pretty cost effectively--I go to a butcher shop and buy about 20 pounds of meat--chicken usually, as cost is a factor.  It's discounted in 10 pound bags, and I find it to be better quality than supermarket chicken--very little junk to trim away.  I use 13-14 pounds of meat for the recipe and make meatball treats for the dogs with the remainder--or Spiedies for the 2 leggers.

I supplement with Taste of the Wild grain free --free feed, because my girls can handle that.

So this is long, and I apologize.  But again, you'll find many approaches, just have to find what works for you--this is just where we're at and how we got there..