Last Day of Purées!!

[Kasparkles 18]

Sleeved 8/3. Meet with my surgeon tomorrow for 2 week follow up and what should ideally be clearance to move on to soft solids. Down 17 pounds so far. The ricotta Bake has been good to me but I'll be happy to carefully explore different Protein and plan-appropriate sustenance moving forward. Any recommendations on best soft cooked meats to try? I keep reading that chicken is difficult on the new tummy? Would love some ideas! (Ricotta Bake seen here modified from its original Italian inspired flavors to be a bit more Southwestern, Greek yogurt added for protein)

[MsAngi 3]

You're lucky. I was also sleeved on 08/03. I visited my doctor today and I don't even get to start on puréed food for another whole day. Still on full liquids. Enjoy the soft solids

[SIPS in Seattle 345]

I long for purée.... still on the liquid for another 3 weeks. I don't get to start purée until week 5! So tired of sticky sweet and broth.


Band to SIPS/SA-DI/LOOP DS 8.8.17
HT: 5'6 HW: 242 SW: 226 CW: 217 GW: TBD

[Kasparkles 18]

It really is amazing to see how different surgeons prescribe pre and post-op plans. Good luck to you!

[GotProlactinoma 458]

Can I have the recipe for the southwestern ricotta bake? I think I see green chiles!

we do soft foods from 14 days out, but it's not all it sounds. It takes me 45 mins to have an inch square of whatever, scrambled egg, smoked salmon, or homemade hamburger. I dont feel it is adding much to my food intake. Still now at 4 weeks out, most of my Protein is still powder, Greek yogurt, and Bone Broth.

chicken didn't work. Too solid to get down.

Refried Beans is easy to eat, and you can melt cheese over it too.

[herewegoJ 18]

I heard tuna. And use dark chicken because it puréed better

[Kasparkles 18]

Can I have the recipe for the southwestern ricotta bake? I think I see green chiles!

Of course!

8oz ricotta
1/2 cup cheese-- I used cheddar jack
1 large egg, beaten
1/4 cup fat free Greek yogurt
1/2 small can diced green chilies (mild)
Salt and pepper to taste
1/2 cup shredded cheddar jack

Lightly beat egg, add to all ingredients (except cheese for topping), mix well.

Divide evenly into mini muffin tins. Top with remaining cheese. Bake at 450 for 20 mins. Serve topped with a dollop of ff Greek yogurt.

I did not find chiles too spicy or upsetting in any way--everyone is different I'm sure. I did freak out a little with the skins on the green chiles, but they really are already so mushy.

This recipe was very much based on Eggface's recipe, which I also enjoy: http://theworldaccordingtoeggface.blogspot.com/2007/08/pureed-foods.html?m=1

Though I used a sweet potato Tomato sauce instead of marinara because I thought something less acidic would be a good idea (plus I just really enjoy the sauce): http://nataliaskitchen.net/sweet_potato_sauce/

Let me know how you like it!

[Cober1 9]

It really is amazing to see how different surgeons prescribe pre and post-op plans. Good luck to you!

It's crazy how different they are. Do you think any of them know for sure what they're doing? :-) I never had to do Clear Liquids following surgery. I was started right away with full liquuds and smooth purees. At 2 weeks post-op I get to do regular food diced small. They said the size of a chickpea or smaller. I thought I was confused about not having to do soft foods so I asked again yesterday. I've seen other people who have a 5 stage diet that progresses clear liquids >>full liquids>>purees>>soft foods>>small dice>>regular foods.

It makes me nervous like maybe my surgeon is rushing the progression but I guess he knows what he's about and I'm so tired of liquids I'm not going to argue.

Sent from my SM-G930P using BariatricPal mobile app

[Cober1 9]

Sleeved 8/3. Meet with my surgeon tomorrow for 2 week follow up and what should ideally be clearance to move on to soft solids. Down 17 pounds so far. The ricotta Bake has been good to me but I'll be happy to carefully explore different Protein and plan-appropriate sustenance moving forward. Any recommendations on best soft cooked meats to try? I keep reading that chicken is difficult on the new tummy? Would love some ideas! (Ricotta Bake seen here modified from its original Italian inspired flavors to be a bit more Southwestern, Greek yogurt added for protein)

Were you able to do the ricotta bake as part of your puree stage? I'm interested in trying it. Anything to get off the Protein Shakes. Blech!

Sent from my SM-G930P using BariatricPal mobile app

[Kasparkles 18]

Totally! I am so glad my surgeon is on the speedy schedule for me. I could not deal with exclusive liquids and purées much longer.

[Kasparkles 18]

Were you able to do the ricotta bake as part of your puree stage? I'm interested in trying it. Anything to get off the Protein Shakes. Blech!

Sent from my SM-G930P using BariatricPal mobile app

Yes. Well at least as far as I understood it was ok for me! And it did not give me any problems. Lifesaver!

[dreamingsmall 1,125]

On 16/08/2017 at 5:34 AM, SIPS'ing on Sunshine said:

I long for purée.... still on the liquid for another 3 weeks. I don't get to start purée until week 5! So tired of sticky sweet and broth.


Band to SIPS/SA-DI/LOOP DS 8.8.17
HT: 5'6 HW: 242 SW: 226 CW: 217 GW: TBD

Sorry to interupt, we are CW buddies almost lol 216 sw:235, im 6 weeks in and loving normal food ! I barely ate anything on puree stage!

Edited August 19, 2017 by dreamingsmall

[SIPS in Seattle 345]

Sorry to interupt, we are CW buddies almost lol 216 sw:235, im 6 weeks in and loving normal food ! I barely ate anything on puree stage!

[emoji173]️ I'm still on the liquid phase. I can't wait to have purée food. So tired of liquid. This morning I'm down to 211. But I'm only 11 days out. Patience has never been in my vocabulary! I hope you're doing well on normal food!


Band to SIPS/SA-DI/LOOP DS 8.8.17
HT: 5'6 HW: 242 SW: 226 CW: 212 GW: TBD

[Allie589 171]

I start purées Monday and have all the stuff in my fridge for the ricotta bake. I'm counting down the seconds bc Protein Shakes are starting to make me depressed. I'm 2 weeks full liquid, 2 weeks puréed and then two weeks soft. Even if I can only handle a bite of puréed, I'll take it! I have some homemade Bone Broth and am thinking I'll just head to Whole Foods and grab a couple things in their premade case and purée with the bone broth. Maybe purée some of their Soups. They have all the ingredients listed so I'll splurge and get a few of their things. Dreaming of not just living on Protein shakes and protein waters!


5'7 HW: 256 SW: 248 CW: ? GW: 150 Fantasy GW: 135 Sleeved 8/7

[Irisbramble 7]

I get to start purees this Thursday 8/24 at my 2 week post-op if my surgeon says so which i dont see why not

What are some of the things you guys where eating? im so tried of the liquids im doing now like broths, Jello, yogurt i need something different.

Thanks