Suggestions for purée stage
Any suggestions would be highly appreciated.
Orientation: Apr. 3, 2012; SW&NP: May 29, 2012; Nutrition class: June 19, 2012; Nutritionist: Aug. 29, 2012; Surgeon: Nov. 9, 2012; Surgery date:January 15, 2013; Highest weight: 357 Start of Opti weight: 338.6 Surgery Weight: 322.4 
Referral to Bariatric Program at TWH: 08/09/11 Orientation at TWH: 08/17/11 Nurse Practitioner: 10/12/11
Social Worker: 12/02/11 Nutrition Class: 12/21/11 Nutrition Assessment: 01/26/12
Psycho-Social Assessment: 05/31/12 Meet Dr. Penner (TWH) 11/30/12 Pre-Admission: 12/10/12
Surgery Date: January 10, 2013
For more information on the Midtown Toronto Walking Club, please click here.
I enjoyed cream of wheat with a scoop of protein powder and made with skim milk. Pureed shrimp with seafood sauce was very good. Enjoyed that alone or with a couple of melba toast. Pureed chili is tasty. Any meat salad puree is good, flaked ham with mayo and onion and relish, or chicken or egg salad. All pureed well and tasted great.
In my signature line below, there's a link to the Ontario Recipes Forum - there is a thread there with Puree Stage recipes that are really great! Check it out.
Referral to registry: Oct 21, 2011 Orientation (TWH): Feb 22, 2012 Surgery: Nov 7, 2012
Come to Toronto East End Coffee Nights! Click here for details.
Ground meats are great for puree recipes, I made shepherd's pie and chili during soft solids and pureed them. I like using a blend of ground beef, pork, and turkey.
