I'm 1 more week of puree then thicker mushies for 2 weeks before soft foods weeks 5-12.

Give me some ideas I'm bored.

Soups? Give me some of your favs.

Also, I'm literally full at 1.5-2oz of food. How long does this typically last? It's great to be full but making food seems such a chore for eating 1 oz. I think of rather eat some store bought easy stuff vs making from scratch until I have a little more room to eat.

fat free refried beans go down easy. Oikos tripple zero yogurt is packed with protein and no added sugar of any kind.

I ate quite a bit of 2% cottage cheese in that phase.

I ate home made veggie and lean meat soups and just put my serving in the blender. Unfortunately in order to be able to blend it you have to cook the veggies till they are very soft.

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Lots of soups go easily in the blender. I used mostly canned vegetable and veg beef. Also made a homemade soup called "Souper easy Mexican Bean Soup" that was great, wife liked it very much without the blending. Recipe out on internet. I would simply blend up enough for 3-4 servings and package them in individual servings of say 4-5 oz each. Baby oatmeal or even blended regular oatmeal works real well

I think a key is finding a truly "No Flavor and taste free" protein that you can add to anything. I tried several of the non-flavored versions of brand proteins but they always added some vanilla taste to anything I mixed them with. Didn't always go well as I did throw more than 1 item away.

I finally found GenePro, a truly tasteless protein powder. You can mix 1 TBsp of the powder for 30 gm protein into plain water with no taste. While it seems much more expensive per ounce it really isn't per serving. I usually add 1 or 2 tsp (10gms protein each) to things I need or want more protein from with no change in taste. Bottom line, I can now add protein to anything I want to, even my decaf coffee or wasted calories like corn flakes or Rice Krispies.

Google the ricotta bake it is delicious. I did it but put it in a muffin tin which is amazing. Best of luck

30 minutes ago, roux_val said:

Google the ricotta bake it is delicious. I did it but put it in a muffin tin which is amazing. Best of luck

I'm going to have to look up that recipe

My favorite lunch at the moment is a single corn cruskit (24 calories) + 1/4 of a smallish hass avocado, smashed and seasoned with salt & pepper (63 calories) + about 1/3 of a cup of very soft cooked chicken thigh on top (47 calories).
6g protein, some healthy avocado fats, tastes delish and is just the right volume to fill me up at 3 weeks post op. The cruskit kind of dissolves as you chew it, and the chicken thigh is soft enough to squeeze and pull apart, meat is taken from skin-on, bone-in, chicken marylands seasoned and cooked for 4-6 hours sous vide at 165F - the skins, juices and bones are then frozen and saved for the next batch of chicken stock I brew.