I am currently on "thin purees",(cottage cheese, soft tofu,eggs,soft moist fish,beans... Added to broth and blended to a thin purée. Also oatmeal, cream of wheat and grits, also thinned to purée.

After this,I will advance to " thick purees"...I can sort of figure out what this means, but I'd like to hear from anyone with experience as to what foods they added or how they prepared them. Thank you!

Maybe more of a question for your nutritionist but I would imagine it would be things like mashed potato's, refried beans, yogurt (without thinning with milk), etc.

I am currently on "thin purees",(cottage cheese, soft tofu,eggs,soft moist fish,Beans... Added to broth and blended to a thin purée. Also oatmeal, cream of wheat and grits, also thinned to purée.

After this,I will advance to " thick purees"...I can sort of figure out what this means, but I'd like to hear from anyone with experience as to what foods they added or how they prepared them. Thank you!

My thick purees was anything that I could put threw a blender.

I agree w/ Madds. I would think it is just regular food put through the blender. I would double ck w/ your nutritionist if in doubt or if they gave you papers during the preop. I made things like chicken pureed w/ salsa, refried beans, etc. ground meat w/ a little bit of liquid and in the blender... it doesn't look the most appetizing but it sure tasted good.

~laughing~ after liquids ...anything thicker looks wonderful...

Good Luck....