My surgeon is very careful and I am now 5 weeks post op and I am just moving into the pureed stage, not the soft foods phase. I am having problems finding high protein purees. I can have refried beans and cottage cheese. I need something else other than protein shakes after 4 weeks of them. Does anyone have a way to deal with this? Or any tips?

Eggs

Soft Tofu

Greek Yogurt

Plain Kefir

Cottage cheese

SF NonFat pudding or Custard

Cream of Wheat or Rice

Malt O Meal

Reduced Fat Cream Soups

broth or Bone Soups

Low Fat Chili

Non Fat Refried Beans

pureed Tuna or chicken salad

Pureed soft cooked veggies (non gassy)

Unsweetened Applesauce or Pureed Fruit (no seeds or skins)

Puree chicken and add mayo and any other tasty additions (dill relish, avocado). Ricotta bake, greek yogurt, Soup (pureed or strained), tuna (pureed), refried beans with cream cheese, salsa and cheddar (heated). There are alot of recipes on Pinterest. Be creative and enjoy!

This looks like my post op guide. Lol! All great suggestions. Here's a little of what I've been doing.

I made Turkey chili for the family yesterday. Set some aside for myself. Threw it in the blender, threw a little shredded cheese on top. Made a great lunch and dinner for the past 2 days. Good Protein source. (Ground turkey, Beans, cheese)

Scrambled eggs w/cheese

oatmeal. I use evap milk and a little Splenda for flavor.

Fruit smoothies w/greek yogurt.

Id like to do a Premier Protein vanilla or strawberrywith a banana blended to give it a little more thickness to make it like a milkshake

I also do baby foods 1st and 2nd stage. chicken, turkey

Fruit (apples, peaches, banana)

Squash, veg medley,

Mashed potatoes w/ sour cream

Sweet potato pureed of course

Just remember most things can be pureed.

I have no problem throwing tuna and a little mayo in the blender.

Salmon w a little olive oil

Protein first!

Everyone keeps mentioning Tuna and eggs but my question is this. Are you cooking them and then pureeing them in a blender? To me purée means an apple sauce consistency (that falls off of a spoon)... How can tuna or eggs ever get like that?

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Everyone keeps mentioning Tuna and eggs but my question is this. Are you cooking them and then pureeing them in a blender? To me purée means an apple sauce consistency (that falls off of a spoon)... How can tuna or eggs ever get like that?

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I'm still full liquid but I think puréed can be a creamy consistentcy as long as there are no chunks. Be sure to chew and chew.

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