buckeyefan1985

Thanks for finding the recipe! I'm making them for one of my meals tomorrow. I have been thinking about them for the last couple of days. Can't wait!

I thought I saw a recipe for pancakes that only had a few ingredients. Now that I am on soft foods I thought I would give it a try. Stupid me didn't write it down and now I can't. Find it. Does anyone remember seeing this recipe? If you have it, will you post it? Thanks in advance.

I can honestly say that my tastes for food and drinks (including water) have not changed post surgery. My surgery date was July 31. I have not eaten anything that has disagreed with me. Totally surprised by this since so many posters have had problems. I am very greatful.

Ok great. I think I'm going to give it a try.

Did you use pb from a jar? How much did you use of the pb and Greek yogurt?

Metamucil wasn't much help for me. It said you can use it up to 5x per day. I was using 3x per day. Very frustrating. I was getting all my protein and water daily. I tried some prune juice today and had success multiple times today. Woo Hoo! Hopefully this is the start of a beautiful relationship. Constipation has been the worst part of my post-op recovery.

I thought I was alone. My hands are extremely dry.

Cruising right after the New Year. I'll be on real food by then which I am very thankful. I know cruising this time will be different for me. Food will not be the focus. Woo Hoo!

I had my surgery July 31, 2013 so I'm not that far along. I have had back problems since 1980. I had surgery in 1996 on my lower back, specifically my L4/L5 disk. I have had on and off again issues since then. Post surgery, I feel really good. I am down 20 pounds since day of surgery and 36 pounds since I started my pre-surgery diet. Taking the weight off I know will be a good thing.

That is where I found my egg white powder. I think the can I bought was 8 ounces for about $9.00. They had a smaller can and a bigger size can.

I did turn the temp down after it started boiling. I guess maybe I just didn't wait long enough before squeezing in the mixture. How do you know when to start squeezing in the mixture?

I made this last night. I must have done something wrong because my chicken purée didn't come out like spaghetti. In fact, it was more like little little pieces of spaghetti. Never got the long pieces that looked like spaghetti. It tasted good. The appearance left a lot to be desired. Any suggestions on maybe what I did wrong. I will definitely make it again.

I saw the earlier post with the Amazon link. I'm hoping to find it locally.

I saw think link posted. I was hoping to buy it locally. Buying it online is my backup plan.

Happy to hear that it is considered purée. I just need to find the egg white powder and I'll be good to go.

I've had tofu before, I just never have prepared it. I don't think I'll have problem with it since it isn't a new food to me. Thanks to everyone that took the time to answer.

Thanks Skinny for the link. I start purée on Wednesday. Since the chicken is reduced to a liquid, is this recipe a purée or soft/mushie food?

Where do you buy egg powder?

Thanks everyone. I'll check some recipes on how to fix it. I do like the idea of using it with the veggies or soup.

I just bought my first package of tofu (I bought the firm type) but I don't know how to fix it. I know that what ever it is mixed with it picks up those flavors. Other than that, I'm lost. I will start the purée stage this week and decided now would be a good time to explore new food options. Any help is appreciated. Thanks.

You guys are great! I thought maybe the Greek yogurt. However, I didn't think about the other ideas. I'm off to the grocery store to pick up some of these suggestions.

How would I make either of these and thin them out? I don't want to use a ton of mayo. Any suggestions? I will put it in the vitamix to blend it to make it smooth I just don't really know if there is anything to help make it fit into the puréed stage. Thanks in advance for your help.

Ok, not a problem to stay away from polenta. Thanks for the info. I've seen it in different recipes, but had no clue.