iamjohnbamber

I start my puréed stage tomorrow, and made the ricotta bake tonight. I tasted it... It's goooooooood. Really good.
Like... I'm not a great cook but the recipe was really easy to follow...and it came out really good.
Few things I noticed (and if anyone has ideas on how to improve this I'm all ears)...
I think I burned the cheese, but it still came out tasting good. The recipe is amazing and really easy to do. Here's a link to the recipe I followed (scroll down on the page):
http://theworldaccordingtoeggface.blogspot.com/2007/08/pureed-foods.html
The mozzarella cheese topping wasn't sticking to the base, but I wonder if I might have used too large a pan thus the under-spread was too thin? I'm going to see if it's better after being refrigerated and then re-heated.
I used low-fat mozzarella cheese and low fat ricotta, but I'd be interested to figure out the nutritional info (do I just combine the totals on the ingredients?)
The ricotta base breaks apart really easily, which is probably why this is allowed during the purée stage...
For those trying this the first time, if you are nervous at all, just eat really small bites and chew the pants off it and you'll enjoy it as much as I did.
Sent from my iPad using the BariatricPal App

I start my puréed stage tomorrow, and made the ricotta bake tonight. I tasted it... It's goooooooood. Really good.
Like... I'm not a great cook but the recipe was really easy to follow...and it came out really good.
Few things I noticed (and if anyone has ideas on how to improve this I'm all ears)...
I think I burned the cheese, but it still came out tasting good. The recipe is amazing and really easy to do. Here's a link to the recipe I followed (scroll down on the page):
http://theworldaccordingtoeggface.blogspot.com/2007/08/pureed-foods.html
The mozzarella cheese topping wasn't sticking to the base, but I wonder if I might have used too large a pan thus the under-spread was too thin? I'm going to see if it's better after being refrigerated and then re-heated.
I used low-fat mozzarella cheese and low fat ricotta, but I'd be interested to figure out the nutritional info (do I just combine the totals on the ingredients?)
The ricotta base breaks apart really easily, which is probably why this is allowed during the purée stage...
For those trying this the first time, if you are nervous at all, just eat really small bites and chew the pants off it and you'll enjoy it as much as I did.
Sent from my iPad using the BariatricPal App

I start my puréed stage tomorrow, and made the ricotta bake tonight. I tasted it... It's goooooooood. Really good.
Like... I'm not a great cook but the recipe was really easy to follow...and it came out really good.
Few things I noticed (and if anyone has ideas on how to improve this I'm all ears)...
I think I burned the cheese, but it still came out tasting good. The recipe is amazing and really easy to do. Here's a link to the recipe I followed (scroll down on the page):
http://theworldaccordingtoeggface.blogspot.com/2007/08/pureed-foods.html
The mozzarella cheese topping wasn't sticking to the base, but I wonder if I might have used too large a pan thus the under-spread was too thin? I'm going to see if it's better after being refrigerated and then re-heated.
I used low-fat mozzarella cheese and low fat ricotta, but I'd be interested to figure out the nutritional info (do I just combine the totals on the ingredients?)
The ricotta base breaks apart really easily, which is probably why this is allowed during the purée stage...
For those trying this the first time, if you are nervous at all, just eat really small bites and chew the pants off it and you'll enjoy it as much as I did.
Sent from my iPad using the BariatricPal App

It's heavenly good... So good I had to take a selfie... Genuine reaction after the first bite.

Sent from my iPhone using the BariatricPal app -- it's great!

I start my puréed stage tomorrow, and made the ricotta bake tonight. I tasted it... It's goooooooood. Really good.
Like... I'm not a great cook but the recipe was really easy to follow...and it came out really good.
Few things I noticed (and if anyone has ideas on how to improve this I'm all ears)...
I think I burned the cheese, but it still came out tasting good. The recipe is amazing and really easy to do. Here's a link to the recipe I followed (scroll down on the page):
http://theworldaccordingtoeggface.blogspot.com/2007/08/pureed-foods.html
The mozzarella cheese topping wasn't sticking to the base, but I wonder if I might have used too large a pan thus the under-spread was too thin? I'm going to see if it's better after being refrigerated and then re-heated.
I used low-fat mozzarella cheese and low fat ricotta, but I'd be interested to figure out the nutritional info (do I just combine the totals on the ingredients?)
The ricotta base breaks apart really easily, which is probably why this is allowed during the purée stage...
For those trying this the first time, if you are nervous at all, just eat really small bites and chew the pants off it and you'll enjoy it as much as I did.
Sent from my iPad using the BariatricPal App

Yeah, full liquids until tomorrow then pureed... Hang in there it gets better, I promise!
as opposed to? :-D
Interestingly enough, they included these little crouton-like things in the bag when I got it to go.. it was tempting to throw them in the Soup, but I resisted... liquids mean liquids, no solids yet...

It's heavenly good... So good I had to take a selfie... Genuine reaction after the first bite.

Sent from my iPhone using the BariatricPal app -- it's great!

It's heavenly good... So good I had to take a selfie... Genuine reaction after the first bite.

Sent from my iPhone using the BariatricPal app -- it's great!

Yeah, full liquids until tomorrow then pureed... Hang in there it gets better, I promise!
as opposed to? :-D
Interestingly enough, they included these little crouton-like things in the bag when I got it to go.. it was tempting to throw them in the Soup, but I resisted... liquids mean liquids, no solids yet...

Yeah, full liquids until tomorrow then pureed... Hang in there it gets better, I promise!
as opposed to? :-D
Interestingly enough, they included these little crouton-like things in the bag when I got it to go.. it was tempting to throw them in the Soup, but I resisted... liquids mean liquids, no solids yet...

It's heavenly good... So good I had to take a selfie... Genuine reaction after the first bite.

Sent from my iPhone using the BariatricPal app -- it's great!

It's heavenly good... So good I had to take a selfie... Genuine reaction after the first bite.

Sent from my iPhone using the BariatricPal app -- it's great!

Yeah, full liquids until tomorrow then pureed... Hang in there it gets better, I promise!
as opposed to? :-D
Interestingly enough, they included these little crouton-like things in the bag when I got it to go.. it was tempting to throw them in the Soup, but I resisted... liquids mean liquids, no solids yet...

I am so glad you told us you were eating soup!

It's heavenly good... So good I had to take a selfie... Genuine reaction after the first bite.

Sent from my iPhone using the BariatricPal app -- it's great!

It's heavenly good... So good I had to take a selfie... Genuine reaction after the first bite.

Sent from my iPhone using the BariatricPal app -- it's great!

It's heavenly good... So good I had to take a selfie... Genuine reaction after the first bite.

Sent from my iPhone using the BariatricPal app -- it's great!

It's heavenly good... So good I had to take a selfie... Genuine reaction after the first bite.

Sent from my iPhone using the BariatricPal app -- it's great!

It's heavenly good... So good I had to take a selfie... Genuine reaction after the first bite.

Sent from my iPhone using the BariatricPal app -- it's great!

It's heavenly good... So good I had to take a selfie... Genuine reaction after the first bite.

Sent from my iPhone using the BariatricPal app -- it's great!

You can add me, my username on there is the same as on here - I keep my food diary private, but we can still connect if you like.

Feeling great, 6 days post op. going from Clear liquids to full liquids on Tuesday!
2006 - 2016
Lap Band, lost 112 lbs gained back 50
June 27 2016
Lap Band removed, converted to Sleeve

I can't wait to try the Ricotta thing... It sounds delish.

She is 30 years old. She has ways to go. Is fat beautiful? Not for me! This is her denial. She has some growing up to do. Her parents are comical....they got a pig. The boyfriend....ugghh!! You can't see his face. I agree with gowalking. I get she is annoying and it's because she needs to mature. What would she being doing if it weren't for the show? They are paying her. She would not be living with Buddy in the house. Her dance class would not pay her much. So because of the show they add the dramatics to make interesting.

Hey everyone,
Just started week 2 of my full-liquid diet today, and I'm dreading stage 3... Puréed for me starts next Tuesday, and I don't know what I'm going to do. I've been looking at some baby food, but I'm worried I won't be able to tolerate it since my attempt to have yogurt almost made me dry heave.
My one thought was to do another 2 weeks of liquids, but I really should make some kind of attempt to thicken what I'm eating so I can be following the program.
Anyone have any suggestions or recipes that got you through the purée stage? Tomato Soup is my favorite thing during this stage, so if anyone has a thicker Tomato Soup suggestion that would be great... Looking forward to hearing what you guys think.
I was thinking of getting some chicken and cooking it, then purring it inside some tomato soup...
I'll eat/drink anything in tomato Soup at this point to get through those two weeks LOL.
Thanks in advance.
Sent from my iPad using the BariatricPal App