Hi I am 5 days post op today and I love to cook and find myself creating eatable liquid stuff

I bought the ninja thing and I'm using it for everything.

So far I have liquified avocado with cilantro, ricotta cheese olive oil and lime add Water for liquid consistency.

Tomato bisque: 1 tomato can, chopped onion, garlic, drizzle olive oil , I sauté garlic and onion in olive oil, tomatoes, added chicken broth, pinch of paprika and cayenne , salt & pepper a spoon of heavy cream and to the blender tasted like heaven

Tzatziki blended plain Chobani yogurt , with green house cucumber, dill, garlic water for liquid consistency and salt it was fresh and yummy

Spanish gazpacho: blended seeded 3 fresh Roma tomatoes, 1 Clove of garlic, half seeded green house cucumber, 1/4 green bell pepper, olive oil drizzle, water and salt it was yum !

I also add to these mixes unflavored Protein powder so far so good!

I am a foodie all about the taste and texture, I'm giving up the texture for now and trying hard to not give up the flavors! Do you have any recipes that you can share?

I am a foodie too. Love to cook all sorts of ethnic dishes. Love to meld flavors. But after my surgery I was actually looking forward to "resetting" my tastes. I wanted to develop an appreciation for each food devoid of any additional flavors. It's been very cool!! Now that I'm 11 months post-op, I feel like I have a much smarter palette....like it's so much easier to identify each individual taste I experience with good food.

Please tell me where to purchase and name of plain protein powder you use. I am having sleeve surgery in 5 weeks and, like you, enjoy savory dishes, not just vanilla, chocolate, strawberry shakes. That is my biggest fear - no variety and blandness. I won't do anything with artificial sweetner. I love your recipes and will be trying all of them. Thank you for any help. ????

@@BeginAgainDay, I use the unjury unflavored powder and I either order it online or I get it from my NUT or (sometimes) I can find it at a local vitaminshoppe. Recently though, I have switched to using collagen and Gelatin instead - higher Protein, better for me, and better flavor. These are the ones I use most here and here. The collagen won't thicken, the gelatin will, and that's half the fun.

Do let me know if there's anything you want that you haven't seen on the blog and/or can't imagine could be bari-friendly. Or if there's something you want more like it or else that really didn't float your boat, the more feedback the better.

Also, congratulations on your upcoming sleeve. Try things before surgery, but if there's something on there that tastes 'off,' do consider trying it again post-op, our tastes change in the strangest ways.

The ninja and recipes are great. I was sleeved on May 29. I'm down 65lbs being creative with my Puree foods. I.e. Grilled chicken and kidney beans seasoned taste great and have a lot of protein.

Good thread. Ninjas / blenders / choppers are great for getting you through the purees and soft food phases.

Otherwise, follow the food choices your surgeon permits. Blended or mashed -- doesn't matter.

I must say, not to put a damper, but your stomach is like a brand new stomach, would you feed your baby like this? My doctor and team of nutritionist made it very clear to start with basics. The first 14 days, clear liquids only. So your brand new stomach can heal. And the number one cardinal rule was that you cannot use a bullet or blender or ninja. At all. Oh and definitely no spices.

I guess everyone's doctor is different from what I am reading. I just have been taught through this process not to drink your calories.

If I am totally off base then please enlighten.

It's not a new baby stomach. It's just been cut. You don't want to do anything that's going to irritate the lining of your stomach. If you had issues before surgery with spicy foods, you'll have it after. If you could stomach anything before surgery, more than likely you can stomach it now. It's not like they went in and replaced your stomach, they just cut most of it out. The reason people do baby good is because it's already soft and puréed. It's easy. I had a super easy time with good and was eating all kinds of spicy soups and stuff even during clear liquids phase.

I love Pho...

@@Lotsoflove77, do let me know what you think if you try the recipe

Also, I'm with @@Heather Birdwell on this one

I will for sure...Im still on clear liquids for 4 more days.

Your doc might be different, @@Lotsoflove77, but mine counted the broth as a clear liquid.

It's how I survived those first few weeks...

My dr has my on liquids for 2 weeks and then purée stage next. My wonder is using so much fat this early on. I know olive oil is good for you but this early in the game where we are learning a healthier eating habit should you be introducing the oil yet?

@@dcannan - what oil are you referring to?

In terms of the animal fat in the broth - show the recipe to your NUT and see what feedback you get. My understanding (from my background as a biochemist) is that the fat in the broth will help heal our bodies more than anything and help us have the energy to move around. You're not going to be getting more than the 4 g at a time which is very low. The low fat isn't anywhere near as critical as the low carb, and the form the fat takes (whole, from the animal rather than as a frying medium for fries).

The Lancet recently published an article about low carb, low fat, and low Protein diets and found that low fat/low carb dieters don't have the same longitudinal success as high protein, medium fat, low car dieters. For what that's worth.

Edited July 17, 201511 yr by Smye