I'm thinking ahead here to my puree stage because honestly, this is the one that is freakin' me out a bit. I am planning on making the same baby food I made for both of my kids because it really was so stinkin' good.

This is basically what I did-

Boiled the following in a big pot:

no salt chicken/beef/or veggie broth

boneless skinless chicken breast

sirloin steak with no fat

broccoli

cauliflower

spinach

pumpkin

peas

onions

green peppers

and whatever other non-starchy veggies I could find ( later on I would add potatoes, yams, and other root veggies)

dry red Beans or black

little bit of sea salt

I would puree it all down to whatever consistency I wanted using reserved broth.

To this now I will add Protein powder

Do you think there is anything in this recipe that would not sit well in during my puree stage?

I don't know that anything g will not sit well with you because technically it all should be fine

The only problem is it will be very hard to find out what you can or cannot tolerate if it's all mixed together like that.

I was so, so, so very, very fortunate to not ever have to worry about a pureed stage. But, I agree with @@tiggerbug as mixing all those together in puree form what be the problem, the problem will be if it doesn't sit well, which component gave you problems.

Plus, there are a lot of food you are adding that cause gas and bloating. You might want to reconsider adding those types of foods until you no longer have gas/bloating due to surgery. Which may take up to six weeks.

I was told no red meat till 4 weeks out, same for broccoli and peppers because they are harder to digest and your new stomach will need to heal.

@@ImBringingLisaBack RNY I agree with the others about the whole mixing thing. Here's what I was given from my Mayo NUT. I was also told to avoid any steak for the first year as it was one of the hardest things for our pouch to digest.

See, that why I love this place!

THANKS! I would have never thought of somethings not sitting well and then having to figure out what exactly it was.

I'm still so new to this. Especially the part that all my tastes/ food tolerances will change Post Op.

I can't wait to go to the 6 hour class where I'll finally be told what I should/shouldn't do for my program.

@@ImBringingLisaBack RNY I must admit ... my tastes haven't changed at all. I don't know if that's a good thing or not. I'll tell you what I did pre-op. I tried several different Protein shakes which is where I found that I wasn't a fan of mixing the powders with Water (yuck). It may cost a little more to buy the ready-mades but well worth it to me. Premier is my favorite and the 12 packs go on sale at Sam's Club every couple of months for $12.99. That's when I stock up. At 30 grams of protein in only 11 oz., they're just really hard to beat. By using them I was able to get my 60 grams of protein in as early as day 2 post-op. I now use the vanilla in my coffee as creamer. I also love the Protein2o water because it tastes great and has 15 grams of protein in 16 oz. for only 70 calories. I drink one of those almost every day and then it counts as my water as well, win-win! You can go to their website drinkprotein2o.com, put in your zip code and find a retailer in your area. It helps me achieve my 110-120 grams of protein per day while staying between 800-850 calories. Whenever I leave the house I always carry my small neoprene cooler with an ice pack and some form of liquid Protein as well as a Quest Protein Bar. Preparation is key in setting yourself up for success! Please let us know how your 6 hour class goes. One of the ways I give back now is to sit in on a couple of those classes at Mayo where I had my surgery and answer questions. Most people don't want to hear a 98 lb. NUT telling them what they should and shouldn't do - LOL!

I am not allowed beef or pork until 6 months out.