Recipe appropriate for 6-12 months post-op or later, or as you can tolerate whole grains. Check sugars content for your tolerance as well.

• 2/3 cup cooked, salted barley  (cook 1/2 cup pearl barley in 4 cups boiling salted water for 50-60 minutes, then drain thoroughly)
• 1/3 cup milk
• 1/2 scoop Any Whey unflavored, heat tolerant protein
• 1 tbsp roasted, shelled pumpkins seeds (often available as "pepitas" in the Mexican foods/spices section)
• 2 tsp pure maple syrup

Microwave barley for 2-3 minutes to reheat. Thoroughly mix protein power with milk and microwave with barley an additional 60 seconds. Protein powder has a tendence to separate, remix in after heating.

Top with seeds and maple syrup.

Nutritional info from MyFoodDiary.com - 264 calories, 4.7g fat, 43.1g carbohydrates (including 4g dietary fiber, 11.8g sugars), 14.4g protein

This recipe and more available on my blog at http://www.halfofannie.com

My Chili is a little different every time as it depends what I have on hand. This makes a large pot of chili, for smaller or half a crock pot use 1 lb ground meat 1 pepper, and leave out salsa, passata and chick peas.

2 lbs Ground Beef ( you could use ground pork, or turkey or chicken or a mixture)1 lg Onion diced

2 stalks Celery sliced

1 Green Pepper diced

1 Orange or Red Pepper diced

2 Cloves Garlic minced

1 28oz can Diced Tomatoes (no added salt)1 can Red or White Kidney Beans drained and rinsed

1 can mushrooms sliced or P&S drained and rinsed

1 can Chick Peas drained and rinsed

1/2 bottle Passata (optional strained tomato puree, comes in a glass jar usually found with Pasta Sauce, you could use crushed tomatoes as well))

1 jar Mild Salsa

Spices are to taste and just estimates

1/2 tsp Salt

1/4Black Pepper

2 tbsp+ Ground Cumin

2 Tbsp + Chili Powder

Brown beef and onions and drain off or rinse. Combine all the rest of ingredients in crock pot. I cook on high until it starts to boil ( 2 hours) then turn to low (6 hours) o until you are ready to eat and veggies are tender. I do several taste tests and add more spice. I always serve the chili with sour cream or plain Greek Yogurt (cools the palate if it is too spicy) and shredded cheddar cheese on top.

I know this is old, but I am a newbie getting ready to head into my puree'd phase. I came across this recipe. No one had answered the last question. So, I am hoping someone can now. It looks delicious with the right portion. 

DO you cook the squash first or just open it up and take the strings out raw?

OK - update: The flavor was excellent - even my picky niece liked it. The texture was too hard - kind of like a popsicle. Next time I will use the correct amount of yogurt, but definitely will make this again!

oooh, yes. small container (I only discovered the large containers a few days ago--didn't even know they made em!).  I'm thinking it will def. be tangier and more yogurty than the one i made :D