Hello all! As a recently sleeved gal (Monday 9/19) I'm still in phase 1 and will be well into next week, but will be returning back to work in my puréed food stage. As someone who has had an aversion to that texture of food since I was a kid, I'm wondering if anyone has any tricks or tips, and how you maybe made it work for being back at work?

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There is a recent post on puréed foods about an hour ago. Check it out.

When I was on pureed, I mostly took Greek yogurt or cottage cheese to work for lunch. I had more interesting stuff for breakfast and dinner, but yogurt and cottage cheese were easy and portable. I had a serving size of 1.5 oz maximum, so I would often do 1 ounce of yogurt or cottage cheese with .5 ounce almond butter or cashew butter or similar stirred in.

I referred to "the world according to eggface" blog - lots of good ideas there. I am on day 5 of pureed foods myself. I have been having a scrambled cheese eggs every morning. I have also been having chicken salad (where I minced the chicken with my magic bullet blender) black Beans (cooked for a really long time), egg salad, and eggface's ricotta bake. This weekend I think I am going to make a batch of brunswick stew. Greek yogurts too. I have to be on pureed foods for 5 weeks, so I am thinking I am going to be getting really creative.