While I was playing with my baby's baby food maker it dawned on me I check the website. I remembered they have TONS of recipes that I can enjoy also. Try some! Hope this helps

http://www.babybrezza.com/Recipe_pg.php?thisitem=14

Awesome... I need a recipe that will settle easily...

Great link! Thanks! I love veggies but was wondering how I was oing to prepare them in that stage. yay for the food ninja!

Awesome... I need a recipe that will settle easily...

Have you tried the ricotta bake? My favorite seems to be cottage cheese with a tiny bit of applesauce. Or Beans with a tiny bit of sour cream. Avocado with a tad of lemon? I love egg whites and cheese.

Great link! Thanks! I love veggies but was wondering how I was oing to prepare them in that stage. yay for the food ninja!

Ninja works great. Thank goodness I was able to save the money and use my baby brezza! I love it! It steams and blends on its own.

Baby Brezza sounds awesome! Tell me more about this ricotta bake you speak of! No applesauce for me, my doctor won't allow fruits until goal weight... or beans

Baby Brezza sounds awesome! Tell me more about this ricotta bake you speak of! No applesauce for me' date=' my doctor won't allow fruits until goal weight... or Beans [/quote']

Wow! That's pretty strict (which I prefer) I know so many of us could eat beans and chili in the puréed stage. What's his diet plan like? I think I could use some more boundaries

So Ricotta Bake, It is very good and it taste like lasagna.

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. Boom!

yummy

just had avocado & lemon pureed like guacamole.... I dont think my sleeve likes lemon... figuring out this food stuff is frustrating....

just had avocado & lemon pureed like guacamole.... I dont think my sleeve likes lemon... figuring out this food stuff is frustrating....

Oh that sucks! That's what I had for lunch. Unfortunately I haven't experienced much that my yummy doesn't like

Oh that sucks! That's what I had for lunch. Unfortunately I haven't experienced much that my yummy doesn't like

Really! My new tummy can't handle anything substancial! Everything stays down, and for that I'm very grateful. Still, everything feels like swallowed a rock. And that's a good meal when the food doesn't make me downright nauseous. The only thing that's working is warm thin liquids that don't have Protein. But that can't sustain me for much longer. I have my first post op visit with my surgeon this wednesday so hopefully we can come up with a solution. I'd rather sacrifice speed of weight loss at this time than worry about not being able to care for my children properly. They're home all day now and I made them take a nap today just so I could!!! LOL

I keep thinking I can't wait till I got this down... but I suspect that'll happen right before I'm approved for solids and I'll have to readjust yet again!

Wow! That's pretty strict (which I prefer) I know so many of us could eat Beans and chili in the puréed stage. What's his diet plan like? I think I could use some more boundaries <img src='http://www.bariatricpal.com/public/style_emoticons/<#EMO_DIR#>/wink.png' class='bbc_emoticon' alt='' />

So Ricotta Bake' date=' It is very good and it taste like lasagna.

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. Boom!

[/quote']

Thank you so much! Ricotta bake is right up my alley!

My office has us on liquids for 21 days post op. I get to move onto mush on July 10th. After a week of cottage cheese, ricotta, egg and super squishy veggies (no beans/corn/potatoes/etc)- 1 tables spoon 6 times a day and I am supposed to keep supplementing with shakes and fluids-

then I get to introduce chicken and fish/crab only and still mushy veggies. (1 oz only) No red meat till I think almost the 3 month mark.

No carbs till I hit goal... which means no hummus. Super sad face!

But I am down 56 total since I started pre op in January and 14 since surgery on the 19th. Hopefully I will plod along steadily till goal.