I am going into the pureed stage tomorrow and wonder which non-starchy veggies I should use? Should I also stay away from fibrous veggies?

I used anything and puréed it. It wasn't a problem. I would get a bag of mixed veg, cook, season and then purée.

All I ate was Mashed Potatoes... Although I think that's a starchy vegetable. It stayed down though.


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HW- 273
Pre-op Wt- 230
SW- 226
CW- 195
GW- 130
Ht- 5'2.5"
DOS- April 26th, 2017

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On 6/19/2017 at 8:34 AM, Sedona Susie said:

I am going into the pureed stage tomorrow and wonder which non-starchy veggies I should use? Should I also stay away from fibrous veggies?

Do you have a NUT at your doctor office? All veggies are not on the pureed/soft stage. ie, mine include carrots, squash, potatoes. But most other veggies are not til regular foods on my plan. You do need to start adding starches though.

Edited June 23, 20179 yr by SleeveDreamer

Green beans and carrots ? are what is on my list

Hi, I'm just cooking and freezing purees right now. My nutritionist basically said if you can puree it it's fine.

I'm trying to make things as nutrient rich as possible - using organic beef, fish and chicken (plus homemade broth of each) and cooking with lots of vegetables. So far I'm using (and apologies, I'm in the UK and I know we call vegetables different things):

Onions
Peppers/Capsicum
Garlic
Courgette/Zucchini
Tomatoes (sieved)
Mushrooms
Fennel
Carrots
Squash
Butter beans
Green beans

The purees I'm making are very fine textured and while I cook with a wide variety of herbs and spices I'm careful not to use anything that has hard seeds (so no fennel or caraway seeds and sieving the tomatoes) as I imagine that could be an irritant at the healing stage.

My philosophy on all of this is that, if I'm eating very small amounts of things they should be bloody tasty and good for me!