Monday, August 27, 2007

Pureed Foods

I had a request from a newer post-op to do a blog post of the pureed foods I ate. So per request here you go.

Disclaimer: Remember post-op nutritional plans vary. My sister had the same surgery with a different doctor and we had very different plans. Foods that worked for me may be on your no list. ALWAYS check with your medical posse first.

There's not much you can do but survive this part of the journey. The liquids through pureed/soft food phase are miserable and until you start eating "real food" again you will feel like a patient. It gets better I promise.

Four kitchen gadgets helped me during this phase:

Black & Decker Mini Chopper Food Processor - I used this during the pureed stage several times a day and still use it several times a week. It is fabulous and just the right size for us. I've owned mine for 6 years though I've gotten way more use out of it as a post-op.

Hand Blender (Stick Blender) - This is an absolute must for whizzing homemade and store bought soups.

Oster Beehive Classic Blender - some people have Magic Bullets but I just use my regular blender. A must for protein shake making.

Rival Crock Pot - The trick to not hurling on meats is moisture. Crock pots make meats moist.


Here's some things I ate:


Beans: I made post weight loss surgery standard refried beans with melted cheese but I also whizzed up other beans too black beans with salsa and a little sour cream and cannelini with a teaspoon of pesto sauce mixed in.



One of the first meats I remember eating was Roast Beef Hash in a can. Yes, it resembles Alpo but in the beginning you will eat things you won't dream of eating later on.


Here's a favorite: I steamed cauliflower poured over a homemade cheese sauce (like for mac & cheese) and whizzed that up. Here's the recipe:

Shelly's Cheesy Cauliflower Casserole

4 cups Cauliflower, steamed
4 Tbs. Butter, divided use
1/4 cup Flour
1/2 tsp. Dry Mustard
1 tsp. Salt
1/4 tsp. Pepper
3 cups Milk
3/4 pound Sharp Cheddar Cheese (3 cups)
1/4 cup Bread Crumbs (optional)

Steam cauliflower set aside. Melt 3 tablespoons butter, blend in flour & seasonings. Add milk. Cook until thickened, stirring constantly. Stir in cheese; pour over steamed cauliflower and mix till combined. Top with optional crumbs mixed with remaining 1 tablespoons of butter. Bake at 375 for 30 minutes or until golden brown.

You can add cooked ground chicken, turkey or beef to this too. Throw your portion in the Black & Decker Mini Chopper Food Processor and whiz away.

Crock Pot Stews:

Store bought and homemade stews. This recipe is still one of my favorites. The gravy is to die for and really helps in the whizzing process. Do not leave out the 1/4 cup of wine. This cooks for 7+ hours you won't be catching a buzz from the beef stew but it really makes a difference in the taste.

Shelly's Crock Pot Pot Roast

3-4 pound boneless Chuck Roast
1 can Cream of Chicken Soup
1 package Lipton Dry Onion Soup mix
1/4 cup White Wine (don't leave this out the alcohol cooks away)
1 whole Onion sliced

Optional: The last hour of cooking I sometimes add the following:
1/2 cup frozen Peas
1/2 cup frozen Carrots
1/2 cup sliced Mushrooms

Place a 3 or 4 pound boneless Chuck Roast in a pan and brown both sides about 5 minutes a side. Place the brown meat in a crock pot and add a can of undiluted cream of CHICKEN (yes chicken) over the top of the roast and spread it around just the top. Then empty a package of Lipton dry Onion Soup mix over the cream soup and don't mix it. Drizzle 1/4 cup of white wine down the side of the crock pot. Place onion rings on top. Close the lid. That's all there is to it!! Don't add any additional water either. Cook on low for about 7 hours.

In the pureed stage I whizzed this up it's not pleasant to look at. Is anything after it is whizzed up really? but it tastes awesome. BTW Now I eat this (un-whizzed of course) with a side of sauteed spinach or cabbage.

Soups:


I made alot of homemade and store bought soups and used my Braun hand blender to puree them. You can hide unflavored protein in soups for added protein. Remember "unflavored" just means not chocolate or vanilla it doesn't mean tasteless. There is no tasteless protein.

Salads:


Crab salad - with a squeeze of lime and a dab of mayo, chopped avocado
Chicken salad - with dill or curry powder or a little pesto sauce
Tuna salad - with cannelini beans, a squeeze of lemon juice or Italian dressing.
Egg salad - with curry or dill.

I used mayo or a mayo/yogurt combo to moisten. I added things like wasabi mayo or a T of chipotle in adobo for kick. I use/used full fat dressings and mayo. I don't do fat free. I mean come on we are eating tablespoons of food at least they can taste good. This was a surgery on my guts not my taste buds. Feel free to substitute with the fat free nuclear waste product of your choice.

I used my Black & Decker Mini Chopper Food Processor and whizzed them till they were smooth. I have a lot of recipes posted in the blog for salads I basically used those but eliminated the crunchy items (nuts, fruits).

For an Italian fix:

Shelly's Baked Ricotta

8 oz of Ricotta Cheese
1/2 cup grated Parmesan
1 large Egg, beaten
1 teaspoon Italian Seasoning
salt & pepper to taste
1/2 cup Marinara Sauce
1/2 cup shredded Mozzarella Cheese

Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish. Pour marinara on top and top with mozzarella cheese. Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly. I usually made it first in the oven and heated the leftovers in the microwave.

For a sweet Italian fix:

Mix ricotta cheese and SF Torani syrup for a mock cannoli filling.

Other:

Fage Yogurt with SF Torani syrup
Faux Ice Cream - freeze yogurt or protein shakes in popsicle makers
SF Pudding (with or without added protein)
Oatmeal and Cream of Wheat (with or without added protein)

I wish I would done this back then: Protein Ice Cream soooo good.

142 comments:

Tara said...

Thank you so MUCH!!!! Tomorrow starts my pureed stage and I was just desolate thinking about what I could possibly eat.

Annoying Lizard said...

I freakin' love that roast beef hash!

Michelle said...

Tara, You are very welcome! Hope it helps. Let me know how you are doing! ~Michelle

Michelle said...

LOL Sally. Yeah I remember it was like gold to me during the pureed phase. Loved my 2 Tablespoons of RB Hash!

Random Thinker said...

ahh this is great great, I start mushies in 9 days :D Thanks a bunch :)

Anonymous said...

Michelle..Thanks for giving me hope that I can cook again after surgery and enjoy the foods that I make

Michelle said...

Thanks for your comments. I'm glad you are enjoying the recipes. It's important to me that people know that life after gastric bypass isn't just protein shakes and cottage cheese.

Anonymous said...

Thank you, thank you, thank you for suggesting the roast beef hash. I didn't know what I was going to eat for lunch today until I logged onto the Obesityhelp.com site and saw your link to your website. I went out to the supermarket and bought a can plus some refried beans. I was getting so sick of eating just chicken. I ate a great lunch thanks to you!!!

AliKat said...

Thank you for posting this for me.. I appreciate it a bunch!

AliKat

Anonymous said...

I don't know you, so is it possible to love you? I am soooooo enjoying your site and now have it bookmarked.

I start my full liquid today and can't wait for pureed, (who wudda thunk it!) I am almost giddy after reading your recepies. You Rock Girl!

newbie

Ruth said...

Thanks so much for the suggestions! I really needed some ideas...
Ruth

roadtothin said...

Your website is such a blessing. I get to start pureed foods tomorrow (after 2 weeks on clear liquids) and the list of foods the doc gave me were not appealing. Nice to know I can have something yummy. The refried beans are first on my list!
Angela

Linda (Butterfly117) said...

I'm on pureed foods for a week - stage 3. Then I can start eating 'normal' foods. The idea of pureed veggies and meats makes me ill. So far, I've managed to eat a scrambled egg with cheese and tonight tried tuna salad. Thank God I could eat that! Pureed fruit is okay, but veggies - I just can't! I found SF Baked Beans by B+M, and let me tell you, I'm loving them - my whole 1/4 cup's worth.

Michelle said...

You are very welcome! I hope you find some things that work for you those beginning weeks can be rough.

Michelle said...

Linda, Try Cannelini's whizzed with some pesto OMG!?! So yummy.

Anonymous said...

Michelle you are a Godsend. Thanks so much for these recipes. I hit the puree stage in another week so I have some great ideas now.
Thanks so much.

Excited about my new life! said...

Thank you... I am just 10 days from Surgery and wanting to know what and how to prepare nutritous foods. Thanks for sharing your sucessful recipes.

jo said...

Michelle, I have never met someone as creative with food as you are! Did you enjoy cooking before surgery too? You are inspiring me to try new things and put a bit of effort into feeding myself properly. Pre-op, I would eat the same fast, bad things over & over leading to my obesity. Do you find it difficult to make a big batch of something and not want to polish it off too quickly? Thank you for sharing your gift! Take care, Jo

Michelle said...

Jo, Thank you for your kind comments. I've always loved to cook but I do notice now as a post-op I'm more multisensory about it... I notice smells, textures, etc. I think it is just part being more mindful of what is going in my body. Shoot maybe all that tiny bites and chewing in the beginning stages made me slow down and appreciate evrything more instead of the power eating I did as a pre-op. Glad you are finding the recipes/blog useful.

barbccrn said...

OMG!! Can't wait until pureed stage(only 4 days post lap RNY) the Baked Ricotta sounds AWESOME! Hate to cook but this sounds even easy enough for me. Maybe I can bribe my cook(DH) to whip me up some. You rock!!!!

Cathy C. said...

Michelle - thank you SOOO much for the direction to the pureed area of your blog. I was so timid that I didn't even think of split pea soup or refried beans yet - much less cheese. I am going to have a GREAT rest of the week trying these!

Connie said...

Hello... I am 3 weeks post op and I am on the pureed stage.. It is NOT GOING WELL AT ALL. I have been looking and looking for other things to eat. WOW...this is absolutely awesome. Thank you so much for doing all of this hard work by posting all of this (and the many other things you have posted). You have made my life just a bit easier and I'm sure others feel this also. Thanks!

Claire said...

Michelle - thank you, thank you, thank you! I start my pureed stage on Christmas Eve and have been wondering what to make while the rest of the family has beef wellington... now I have some choices! Can't wait to try most of these recipes -- especially the beans and pesto -- I have tons of basil in my garden and thought I would be giving most of it away... no more!

Anonymous said...

THANK YOU for these awesome recipe's. I start my puree's in 3 days and cannot wait to get some flavor in my "meals" lol

Deborah said...

Thanks from me too! I'm only a week out, but have bookmarked your blog for reference, knowing I'll be back often!

Naked Ambition said...

Thank you for your help! I was concerned that I'd be stuck eating babyfood. I'm pre-op and should be getting my date next month for surgery. I'm sure I will get many good ideas and perspectives from your blog.

Thanks again!
Ren

sarahunt said...

I would totally buy your book if you made one! Thanks for so many great pureed food advice---I'll be using them! I would never even consider the roast beef hash--now after same food over and over, it sounds great!

Lori said...

What an amazing list! I'm just starting out on this journey, but have always loved planning. This will definitely be my "go to" site during the first stages post-op!
Thanks!

Anonymous said...

Just wanted to let you know that I LOVE your site, what a life saver! I just started pureed foods today! Yippie! I wanted to ask you if there is a difference corned beef hash and roast beef hash? Thanks for all the great info! ~Kristen

Michelle "Shelly" said...

Thanks so much! I'm so glad you are enjoying the blog.

Corned Beef is brisket that has been boiled in spices (you eat it around St. Patty's Day - it's Irish) and Roast Beef is just baked as is. They taste different. I loved them on pureed. You'll find them in cans in in the section with tuna or chili in the supermarket.

Anonymous said...

THANK YOU!!!!! I swear to you, I read all this and almost cried b/c I was thinking that I was doomed to eating "slop" for 2 weeks. This actually gave me hope that it might not be so bad.

Anonymous said...

Thank you so much for this blog. Thought it was going to be awful for another week, but this give me hope. Will make the Baked Ricotta for lunch on Friday my first pureed day!!

rebecca said...

Thank you! I just started the pureed stage and thought I would be doomed to scrambled eggs and mashed potatoes for weeks.

Do you have recommendations on foods easy to start with--i.e. start with X and then progress to Y? I haven't had problems yet but I'm trying to be careful.

Michelle "Shelly" said...

Hey Rebecca,

You know I wish I could tell you but those pouches are picky in the beginning and things that worked great for me might not for you. Start slow. Find a few meals that work and rotate them then add a new thing or two a week that way if something doesn't agree with you you can figure out what it is. Also if something doesn't agree at first wait a few weeks and give it another try.

Best wishes!

~Michelle

Anonymous said...

Finally made the baked ricotta.

I LOVE YOU!!!!!!! This is SOOOOO good, thank you!

MultiMom said...

OMG, the Baked Ricotta made me so happy tonight! Thanks so much!

Anonymous said...

FOund this site from OH. This is AWESOME!! Thank you so much for taking the time to do this, I was begging for ideas on Pureed foods. I feel like I have so many options now!

Lauren said...

I'm on the beginning of my 2nd week of pureed foods....I made your ricotta bake last night and loved it. I pureed a link of Italian turkey sausage and spooned a Tbsp on top of my little bowl of cheesy goodness....thank you!!

sally1717 said...

Hi Michelle,
Question on the RB hash, after you puree it do you heat it? or how did you cook it?

thanks!

Michelle "Shelly" said...

Hey Sally,

I heated it and threw my few spoons in one of those mini food processors and whizzed it

http://www.amazon.com/dp/B000I0DV6W?tag=theworlda074c-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=B000I0DV6W&adid=0TXZGPP696XKQVMKVNZS&

It usually was still hot enough but if not I nuked it for a few seconds.

~Michelle

Anonymous said...

hi michelle. i'm looking for recipes for an 18 year old disabled child who must ALWAYS eat pureed foods. her mom only wants to serve her fresh food, not canned or frozen. sauce recipes and entrees especially appreciated.
thank you!

txspatter said...

What a tremendous site which illuminates my face with a smile as bright as the sun! The delicious foods are still around, just in different shapes and sizes, made with the right ingredients. I am six days from surgery...on two week liquids now -16 pounds. Each time the scale drops, I am charged more and ready to git ur dun!! You have completed the circle and I must also congratulate you. You look maaahvalous dahling!! Thanks again, Pat in Texas.

Dawn said...

Wow, this is awesome. Thanks for putting this together. I'm having my surgery on 5/26 and was freaking out about the pureed stage. You rock. Congrats on your tremendous success!

sandytoes said...

Thank you so much for your amazing ideas!!!I think it is so great that you share your sucess and what helped you with others. I am 9 days out of Lap-Band surgery and just starting mushies and I appreciate the work you have done here....

ohsobanded said...

what a great site!!! Thank you Thank you! I am 2 1/2 weeks post op and I can't tell you how wonderful it is to get all these great ideas!

=)

Michele J. said...

You are such an inspiration to me! I am 2 weeks post op lap rny and just started first phase of mushies, your ideas have kept me from dreading this stage. I can't wait to be able to start trying you other ideas! You look fabulous...congratulations on all of the success you have had. Your blog is wonderful I can't wait to read it every day! Tahnk you SOOOOOOO much!

Chele

Jon K. said...

You Rule EggFace... PESTO!
Beans: I made post weight loss surgery standard refried beans with melted cheese but I also whizzed up other beans too black beans with salsa and a little sour cream and cannelini with a teaspoon of pesto sauce mixed in.

WalkingLadyLiberty said...

I tried the baked ricotta yesterday...totally yum. Reminded me of eating lasagna!

Angie said...

Michelle,
Thanks for taking the time to do this website. I am 10 days postop and have been struggling with wanting to eat much. I just figured out I am lactose intolerant. Your website has been great and I will continue to visit it. You look great!!!!

angymak said...

Thanks for the soft food stage 3 of WLS tips and ideas. I am looking forward to Monday when I start this phase. Heading to the store now to get supplies

tammers said...

Thanks I SO needed more ideas on this pureed stage I am so darn hungry been eating refried beans and melted cheese, tuna salad or chicken salad blended, yogurt mixed with pureed banana, but its been pretty tiring. And I just wanna eat something different, and this blog has made my day!

Shylah said...

I swear, if I have to eat one more pureed turkey burger with mustard, I'm gonna hurl. I hate the bland, babyfood-ness of this stage, and am thrilled that I found this post! I only have a few days left on pureed foods, but I'm going to the grocery store tomorrow because no way am I going to waste another day eating crap I don't like!

Thank you, Shelly. You should write a book - you know there's only ONE post-WLS cookbook on the market?!

Anonymous said...

What a wonderful site! I am so excited to be able to try some of your recipes--even for my pre-op diet! Thank you for being you and providing the rest of us with such great tools! -Teagin

Anonymous said...

Hi Shelly,

Thank you so much for this site. I am 4 weeks out from my RNY and have been struggling with what to eat, looking for recipes, etc. This is a GREAT site and resource!

You probably have gotten this question before, but I could not find this data. Do you know what the protein info is for the Baked Ricotta dish?

Thanks again,
joyce

cmcmillen29 said...

Just joining the chorus of grateful WLS patients for your wonderful blog. I'm so glad I discovered it before my surgery. Gives me something to look forward to when I get to the pureed food stage and beyond. I'm having lap-band surgery on Nov. 25.

Happy Thanksgiving!

~Christine

Renee said...

I made your Baked Ricotta tonight and it was phenomenal. In fact, it was so good that I posted about it on my blog and left the link to your recipe.
Thanks so much!!!

Beverly said...

Oh Shelly, I just found this particular posting about pureed foods and I am so glad I did. One more week and I get to start them. Now how to decide which one will be the first! They all sound so wonderful. I think that I am leaning toward the Baked Ricotta!

Thank you dear Shelly for all the help that you provide for so many of us.

Bev

Laura Alles said...

I love love love greek yogurt, so glad to see that in your post. It is so thick and creamy it tricks you into guilt!

Would love to see a greek dip recipe (hint hint) maybe with dill and cukes mmmm. How about some hummus too. That stuff is so protien packed.

dakotas_girl2006 said...

I just started my pureed phase yesterday. I am so glad that I found your site (through obesityhelp.com) I really want to try the baked ricotta. It sounds delicious! Thanks for all the good ideas :o)

Jen said...

Thank you SO MUCH for the Baked Ricotta recipe. I made it in a small ramekin dish (perfect size) and it was delicious. It definitely scratched my itch for Italian...thanks again!

Mariposa said...

Thank you so much for this. I am still pre-op (yet to have my first appointment) and one of my reservations about having the surgery was having to give up "real food". I really appreciate your showing us what has worked for you and that we can eat delicious healthy foods post-op (even some pureed foods that don't look that bad). Congratulations on your success - you are a role model and inspiration.

Katie said...

I am two weeks post op. What can I expect my next meal phase to be like?

carol said...

Hello!! Thanks so much for the recipes and blog! I am in the pureed stage and how great to find recipes! I also love to cook!! I donated to your java..so well worth it! Great success you are! Carol

BrianG NYC said...

OMGGG!!! THANK YOU FOR THIS SITE. I am six days post op. Since I found EGGFACE, I can't wait for the mushies phase. GOD BLESS YOU!!! How do you make pesto sauce? Can you buy pre made? Also, I have a fake magic bullet I brought from Target. Is that cool to whiz up my dishes? I.E. Refried beans, chicken, salsa, pesto sauce...etc?

Anonymous said...

Wow, What can I say. I am two weeks post op. I had done so much research before and stubbled on your site Michelle. First, I can honestly say it has not been as terrible as I heard or imagined. Part of that goes to this site helping with ideas of mostly healthy wonderful and delicious recipes. Thank you Michelle for venturing out with this site. I have shared with those behind me, in hopes they will see the support out there.Keep on coming with those neat and fabulious recipes. We all thank you in this, in our quest to become thinner,healthier and beautiful inside and out.

See Ya Lighter, Toni said...

Shellyyy,
abso-feakin-lutly wonderful you are . im so excited to try all of ur recipes . hmmmm did u ever think of making a recipe book? i think you should consider it.
i am 2 weeks post-op and begin my mush on wed
thank you again girlfriend !!!

Anonymous said...

Hi Michelle,
You have made my pureed phase so much better! Thank you. I made the pot roast-yummy; the beans and cheese-very good; and the ricotta cheese bake-WOW! We went to the beach the other day and I put a serving of the ricotta stuff in the cooler. I ended up eating it cold and it was delicious. This is such a wonderful site-keep up the good work, Margie

Anonymous said...

I really like your site! Thanks so much for sharing. I had surgery on June 1 and am starting the puree phase today. Thanks for the hints and recipes. If I eat another cup of jello or chicken broth, I think am going to throw up. Believe me when I say that I really liked jello and chicken broth before surgery.

Anonymous said...

Thank you so much for all of these ideas. I love your site. I'm scheduled to have surgery August 2 and am trying to get as many ideas as I can now. My husband and son both will be very pleased w/ the recipes you have listed and I love the fact that we call all really have the same meal together.
Thank You Again,
Wendy

Marlena of Mohegan said...

About the hash. I had difficulty swallowing this. Did you use it as it comes from the can or did you puree it? I tried adding a little water which helped but I would like to know how you handled it.

I bought low fat corned beef hash and it is half the calories of the regular. I could not find low fat Roast beef hash though.

Michelle "Shelly" said...

Marlena, Worked out fine for me as is. When anything didn't agree with me. I tried it again about a month later. Usually I was good to go. Lots of trial & error in the first year.

Jacky Lambert said...

Thank you so much, this is going to be so helpful. x

acousticdryad said...

My operation is scheduled for Oct 29th and I'm planning ahead as much as I can concerning foods. Do you literally just cook up these dishes and then puree them till they are like...soupy?

Michelle "Shelly" said...

Best wishes on your surgery!

Yep. Pureed in a food processor till baby food-ish. This stage stinks but usually its only about 2 weeks before you can move to softs. Your Dr will give you a food phasing back in schedule.

In general it goes clear liquids > liquids > pureeds > softs > some solids > most solids (the process usually takes about 8 weeks your Dr will give your schedule)

Kara said...

Hi Shelly!! I made the Baked Ricotta today and we LOVED it!! My husband absolutely loved it and said that he loves it even more than lasagna--and he is a non-op! I did have one question--I am trying to enter the recipe in Livestrong DailyPlate so that I can track my calories, etc. How many servings would you say this makes?
Thanks again--my birthday is coming up this month and I turn 30 and I was pretty bummed about not being able to eat, but I have multiple recipes on here that I am taking to my mom's and we are going to celebrate cooking some of your awesome dishes...I'm from Louisiana and your crab dishes sound fabulous!! :D

Michelle "Shelly" said...

Kara, How cool. I'm so glad... that is a hard thing in those first few weeks. Making different meals and feeling disconnected from family. Glad you got to share a meal you both enjoyed!

Serving size will vary... what I eat or get from a recipe as a 4+ year post-op is a very different amount than a 4 week, 3 month, 1 year... so I stick with the ideas and let you guys do the math ;) based on what you use and how far along you are.

When in doubt print a recipe out & bring to your bariatric program for review. They will tell you what an appropriate portion size for your stage is.

gina said...

Hey Shelley,

I made your version of the crock pot roast yesterday. OMG it was heavenly! It was the first time I ate too much and got a little sick..haha! Thanks so much for all your wonderful recipes! I really enjoy your blog :)

Gina

Anonymous said...

Will you adopt me? I am 16 days out and so tired of shakes. I was afraid of pureed food. I'm going to try some of your ideas. I really don't want to go bald.
Was anyone else nauseated this far out? I keep saying if I could fogure out what I am doing to cause it, I would stop. Whew, it's killer at times.
Marrilee

Michelle "Shelly" said...

Marrilee, Speedy healing! Be sure you let your Dr know about the nausea. He can prescribe you something that will fix you right up. It is common those first few weeks. It helped me to start with something warm in the morning. Decaf tea. Protein hot cocoa. Something soothing :)

Marrilee said...

I made your crock pot roast with venison tonight. My house smells like dinner, and it is soft enough for me to eat. So yummy on a cold day. Thanks for sharing all of your information.
Hugs,
Marrilee

Wholelottamama said...

I'm scheduled for Lap-Band surgery tomorrow morning and am currently pushing thru my day of liquids and shakes. But I am super pumped about this site!! I love to cook and get creative in the kitchen and your ideas are just the thing to get those creative juices flowing (literally:)). I will be bookmarking this site and following you on the regular from now on.

Tiffany said...

Thanks! I will be 3 weeks post op in two days and I start pureeds. I'm so ready to be out this liquid phase. Being a new post op on liquids through the holidays hasn't been easy. Again thanks for this post. It give me a place to start.

Chris in CT. said...

Thanks for EVERYTHING!!!

I'm about to start on my Mushie stage of the diet and love your ideas. You have been a tremondous help to those of us new to WLS. Many thanks I'm a fan for life!

Chris in CT.

Anonymous said...

Wow. You made my day! I start purees on Monday and will try all of these. You are doing all of us newbies a great service. God bless you!

Kristi said...

I am so glad I found your site. Thank you so much Michelle. I've been on full liquids for 2 weeks and I start pureeds in 6 days and I wasn't sure what to eat. You gave me some great ideas, I can actually have some flavor :)

Anonymous said...

Thank You so much. I am 5 days post op from Gastric Sleeve surgery and have found your site very useful.

TimeFlies said...

Thank you for continuing this blog! I'm 10 days out from a sleeve gastrectomy and doing protein shakes and yogurt. Your site is a God Send! Can't wait to try the Italian dinner :) Thanks, Michelle ~Beverly

Anonymous said...

This is an odd question but on the Ricotta Bake are you cooking everything whole then puree before serving?

Michelle "Shelly" said...

It's pretty "pureed" without sending it through a blender or food processor already but you certainly could if needed.

Trithone said...

Thanks so much for the pureed recipes. I've used the Cannelini bean with pesto (and with extra salt it honestly tasted a little like Alfredo sauce) and the Baked Ricotta (which I LOVE!). I shared your site with my fellow bypassers at my support group meeting the other night. They were all very excited.
Tonight I tried pureeing 1 serving of turkey pepperoni into the marinara to see if I could make a pizza version. I'll let you know if it works out. Thanks again!

kimicah87@yahoo.com said...

Shelly working on my menu for my pureed stage. I know I have two weeks to go but a girl's gotta plan right? Does this Ricotta bake make one or two servings?

Michelle "Shelly" said...

@kim Speedy healing! The Ricotta Bake makes many many servings... at that early stage you could eat it for a week ;) thankfully non-ops can nosh from it too... it's basically lasagna filling so they can dollop on pasta or bread.

CarolRN65 said...

I just made the ricotta bake and am interested to know how many servings this recipe makes and the protein content? I am two weeks post-op and am counting every gram!

Michelle "Shelly" said...

Hi Carol, How to find nutritional value on my (or any) recipe: http://theworldaccordingtoeggface.blogspot.com/p/links.html

Best wishes to you in your weight loss journey!

Sam said...

I am so glad I found your blog. I am on my second weeks of purees and your ideas have been a lifesaver. I got the "sleeve" and I look forward to trying many of your other recipes once I'm on solid next week!

Anonymous said...

I had surgery 8/15/11 - I am 4 weeks post op and thankful to have been directed to your blog. I have 4 more weeks of puree and in the last day or two I have been very tempted to stray - you have brought a renewed commitment that I can do this. Thank you for your ideas and time to share this to help others. This must be old hat to you by now. :) Thank you again!
-Karen

Anonymous said...

OMG the Baked Ricotta is SO crazy good....my whole family loved it!! Gonna make it again tonight since its chilly here :)
Thank you for this great recipe!!

Anonymous said...

You rock with all the recipes. I am 2 weeks out and I tried the rigotta cheese recipe and OMG wonderfull I made homemade sauce for my family and just added this on top of there spagetti and I ate just this YUMMY!!!! Thanks so much for showing us we can still eat yummy

Awlass said...

Im wondering, (post op in general) have you used coconut oil and how does/did it sit with your pouch?

TracyB said...

I tried making the beans & pesto tonight for my Husband, and I ended up adding some ricotta, a couple of spoons of marinara sauce and a small sprinkle of mozzarella, and found I'd made beans taste lasagana-y! Good stuff, thanks again!

Anonymous said...

Glad I found your site. I am 3 weeks post op, and I am not tolerating the mushies yet, even though my dr. said it was time to try. So, I have resigned myself to baby food for a while longer...blech...
Definitely gonna try some of these ideas to "spice things up..."

Kerry said...

I am 2 weeks out and just discovered your site.......what a blessing!! I can't wait to try some of the great recipes you have listed here. Thanks so much and keep up the great work!!

DeVita D. said...

My surgery was 4 weeks ago and I promise you Im already depressed with food. Im soooo sick of fish but I deal with it. Now, that I have discovered your site, I do believe the menu is going to changing very soon. Thank you so much for sharing your helpful ideas.

Dixie said...

Trying the Baked Ricotta tonight....just came out of the oven and looks GREAT! Letting it cool! MMmmm

Lindsie said...

You and your blog are simply inspiring! I am two weeks Post-op today and have been down in the dumps thinking in my head, "Will I ever eat anything good again?!" Reading your posts and seeing the pureed recipes you've come up with has given me a lot of hope. Your story is amazing and is helping me get through this frustrating time. Thanks for your honesty and your support towards other reaching for a healthy lifestyle!

Anonymous said...

Ohh goodness. You have no idea how much joy this list brought me. I definitely shed some tears over food earlier, and in one week I'll be able to start this stage. There is hope, and I reeeally needed some of that. Thanks so much for your help!

Crys said...

Just had RNY last week and and preparing for the pureed stage next week. This post excites me to no end! Thank you. Thank you. Thank you.

Sheila G. said...

Made your pot roast tonight and it was AWESOME!!!! I am 4 weeks post op tomorrow, and I was getting pretty bored with the old corned beef hash! I was afraid I wouldn't be able to tolerate the red meat, but pureed up with some of the wonderful juice the roast and seasonings made, well all I can say in YUMMY!!!! No problem at all with tolerating it! Thanks, Shelly for sharing your ideas! Love it!!!

Laura said...

Baked Ricotta was amazing!! Thank you so much!

Slim Smitty said...

I'm 15 days post-op today, and I'm trying to stretch out the full liquids phase as long as I can. I'm slowly moving to pureed, and these examples are going to make life way easier. THANKS, SHELLY!!!! :)

Dyanne said...

17 days post-op gastric sleeve. I was directed to your blog from gastricsleeve.com. Thank you!!

kisha said...

Shelly, thank you so much for the recipes.I am 6 years out and I have picked up a little weight. Your recipes are giving me another chance at getting my weight back down. Also I decided to put my kids (my 4 sons) on this lifestyle change as well. They all said that your recipes look so yummy! I will give you details on how our new lifestyle change turned out......Takisha

darcydaydream said...

Just found your blog and so glad I did as I'm struggling with the puree phase. I'm only 4 days in and wishing I was back on liquid so how bad is that!!. will try some of your recipes tonight. the ricotta bake looks fab....thanks so much...:-)

OPENMIND said...

OMG You have saved me! Thank you so much. I have gotten some of the suggested items form Amazom (love them too) I made your almond joy cake and topped it with SF pudding Yummy. What I love is that I get more protein in this way with a special treat. My husband loves it too! I am 5 weeks out and I am still learning A LOT! Everything is small as I hope to be one day. start WT 324 last WT 280 next weigh in this Monday! Thanks again Dorian from New Mexico

Anonymous said...

How awesome! Thank you I start my pureed stage on Monday of next week, so I am gathering up ideas I can make for the household and then I can puree as well for me....hate cooking two different things or not eating what they are eating....

Quentella Williams said...

I'm going to buy the corn beef hash and try that thank u

LDewanna said...

Thank you sooooo very much for these recipes! I'm going to the store tomorrow, and I can't wait to try these out! Thank you! I

Prims and Pixels said...

Michelle, I am just beginning the journey toward surgery and although I have a long way to go, I will still be using some of your recipes! Please... please... please... don't EVER take your site down? I come here daily and leave it with a smile on my face.
~Liz

Kristin Maguire said...

I am two week post surgery and loving real protein although mushed.I use olive oil Mayo and fat free Greek yogurt for egg and chicken salad...the yogurt adds more protein.I also use salsa to thin things out...lots of flavor no fat. Watch it though I'm fine but I know people who can't handle spicy food.Trying to stay away from Mashed potatoes as they add nothing nutritionally...I'm probably alone in this.The hash sound great!

Ellen said...

I just found this tonight! Today is 10 days since my surgery, and I'll be moving into the pureed phase soon. I am so glad I found you because I was wrackin my brain tryin to figure out what I could make for myself that could also be eaten by others. Thank you!!

Patti Burgess said...

I am having my surgery this Friday, and I am so happy to have found this site. I, too, love to cook and it finally hit me that I am giving up my passion that I have had for 40 years. I'm not talking about eating, I'm talking about cooking. I could care less if I eat, honestly. I could starve and be perfectly content. But cooking? May as well shoot me now!! I am happy to see you have so many interesting recipes. Thank you so much for giving me hope.

Ellen said...

The baked ricotta was amazing! I have had it for dinner two nights in a row. Can't wait to try the cauliflower recipe. Thanks. Love your site.
Ellen

Anonymous said...

I can't wait to get in the kitchen to try these. I have most of the products mentioned and the equipment. So excited!

JR Hamilton said...

I have a few great cookbooks for post-op but Shelly's blog is better than all of them. Going to start putting up in the freezer a lot of her pureed recipes pretty soon.

Deshuzz said...

I just want to thank you because I have surgery tomorrow and I generally do not like to cook. You have given me some great ideas for easy to cook or make things once I am able to have pureed foods. I would have never thought about refried beans and cheese so thank you very much! :)

Zaeda said...

Did you have any issue digesting the roast beef hash? For some reason i thought I couldn't eat meat for 4 months? (Maybe it's just my doctors orders).

Michelle "Shelly" said...

Dr's plans definitely vary (stick to yours always or ask before varying) I was cleared for all meat at 8 weeks.

Zaeda said...

I will stick to my doctors plan (just a little jealous - since I'm starting to feel hunger!), and it's sweet that Easter will be the very day I will be able to eat meat. :)

Bobbie Jo said...

Michelle...I am simply obsessed with your blog. My husband is two weeks post gastric sleeve and we start his pureed stage prior to going back to his dietitian and surgeon, so I was a little worried about what I could fix for him. I did put four cubed steaks with fat free cream of mushroom soup in the crock pot and pureed that when it was done. Also did the same thing with chicken and fat free cream of chicken soup. Beef and chicken broth let me puree it easily and then I placed it in small individual servings cups and froze it. After reading your blog I have so many ideas on how we can "change up" his daily meals for the next two weeks. Thank you...thank you. PS...I purchased the ice cream maker that you suggested and the SF syrups. We can't wait to try your ice cream recipes. Did I happen to mention that I am obsessed???

crystal said...

Today is my first day on purees and I've been looking forward to your baked ricotta all day! It's in the oven now =)

Anonymous said...

I am only 5 days post-op and, honestly, having some emotional struggles. Thanks for showing that there can be some normalcy down the road. (Just over a week left on pureed stuff. Here's hoping I can survive all these changes without ending up in a dark hole of depression.)

Leah

kit bales said...

Thank you.I'm sitting here in tears because now I think I just might make it.Never would have imagined it would be this hard.God bless you

Jenny Barnes said...

Today is day 8 of my post operative diet, 12 to go. I keep telling myself this is just 3 weeks out of my life. Soup is getting old but at this point I am just getting through it. Looking forward to trying your ideas :).

Anonymous said...

I start my 2 week pre op diet tomorrow, do you have any suggestions on how to get through it?

Michelle "Shelly" said...

Get busy... find stuff to do to get your mind off of meal time. Take some pre-op pictures so you will have some comparisons photos when the scale doesn't move (we lose inches, easier to see in pics.) Water. It's a natural appetite suppressant and we all don't drink enough of it. Remember why you are doing this.

Anonymous said...

Michelle, thanks for the encouragement to get busy.... I made it through the 2 week pre surgery liquids and had the gastric sleeve surgery on the 7th. Feeling awesome and down 30lbs. Still on liquids until I see the Dr. next week. Tiring of the same ole chocolate protein shake and need to introduce something other than chocolate to my stomach. Can't wait to try your recipes as I start pureed next week. - Tracy

CAMILLE ATKINS said...

What is the best PROTEIN POWDER, health wise and taste wise?

Michelle "Shelly" said...

Protein powder is one of those things that you just have to try (tastes vary) one post-ops tasty treat is anothers monkey's ass ;) Whey protein isolate is recommended for post WLSers as the most easily absorbed but there are tons out there. Look for companies that sell travel or individual serving packets to taste before you buy a huge tub.

Rochelle Hunt said...

Shelly, thank you so much for sharing your recipes. I have a little over a week left on pureeds and have tried the refried beans and now the ricotta bake. They both smelled so good and were absolutely delicious. I'm buying an ice cream maker just to make the protein ice cream and can't wait to try the cakes. Thanks again! You definitely have a gift.

Anonymous said...

Thank you for mentioning the fat-free junk. I realize they don't want you to go overboard but a fat free diet isn't normal either. Tastes horrible too. Bothers me that there is no way to get around using artificial sweetner. I consider stevia artificial too. - Cynthia M

Judy said...

I just had my surgery on sept 18 and was so excited to find your site! I'm just starting my puree stage today and i love your suggestions and recipes. It will be heaven to have a couple of tablespoons of food instead of just drinking protein shakes.

Anonymous said...

Today is my first day of the pureed food stage. I tried your Cheesy Cauliflower Casserole (used broccoli instead of cauliflower) and it was so delicious. My whole family loved it. Thank you for such a wonderful recipe.