It's interesting how varied post-op diet instructions are from Surgeon to surgeon! My surgeon and dietician have a fairly clear program- first 24 hours- nothing at all by mouth. Second 24 hours, ice chips only. Day 3 Clear liquids. Days 4-5 the same bariatric clear and full liquids as pre-op diet (but with the obvious extreme volume limitations and go SLOW). Day 6 is beginning of "bariatric soft"- including puréed. Stay there until day 14 when VERY soft and well-chewed "solids" are slowly introduced.
But back to the OP- some ideas I have pre-assembled for the soft/purée stage:
I cooked a big pan of beef & vegetable stock a few days pre-op, used a hand blender to liquids it after many hours of simmering. Let it cool, then skimmed the fat layer off, strained the solids (mostly beef) and separated it all into small freezer containers. Have already used some stock for flavor (and made a small batch if grits with it- quite tasty). I plan to reintroduce beef using the beef solids from my stock prep. Using the broth for moisture. I figure this can be added to a lot of stuff for Protein, texture, flavor, and easing in to meats.
Other ideas I have heard and will probably try- pretty much any Soup can be puréed and work pretty well.
I think I'm going to be quite thankful for the hand blender we received for Christmas a couple years ago!
What's funny- pre-op, I was really looking forward to the puréed foods and reintroducing solids. Now- just a few days post-op, it doesn't sound so great.
I do miss cheeses and am looking forward to those!
Surgery was Monday (11/11) I started passing gas two days after surgery (thank goodness!!!). My first BM was Thursday morning and was a near-normal one, which surprised me. Gas pains eased greatly after that.
Batt4Christ got a reaction from Branmuffin in Surgery Tomorrow 11/11/13
Batt4Christ got a reaction from greersc in Puree & Soft stage