I ate a lot of fat free refried beans. Also made some red chile pinto beans that I ran through the blender. Tasted pretty good. Mostly I stuck to beans as they were the easiest to prepare and squish.

Trying out myself with banana smoothie mixed with oats and Matcha green tea powder i prefer Almond Matcha Flavored Green Tea from matchaccino it can taste more better. matcha is a green tea powder with health great benefits which i very much enjoyed. it can loose weight and stabilized your sugar if you have diabetes.

Yay! I made it to the pureed stage! Now that I look at my options, I want to stay on full liquids! LOL

Anyone come up with fun pureed stuff that's easy on the tummy, but tastes like real food? Thanks in advance!!!

2 weeks post-op Sleeve, 21 pounds down!

I've been having good luck with grilled or poached salmon, scallops, and rotisserie chicken breast and well cooked green beans. Avocado as a side has also been great.

This is a Rachel Ray recipe. I saw it on Facebook and thought I would give it a whirl. I'm so glad I did! It is wonderful and makes enough for multiple individual meals, or to feed 3-4 people. I'm going to make it again, using it as a filling in lettuce wraps, and I am going to make it into a burger with portobellas for my bun.

TOTAL TIME 27 min

PREP 15 min

COOK 12 min

YIELD 6 servings

LEVEL EASY

INGREDIENTS

• 1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
• 1 small onion, finely chopped
• 4 cloves garlic, chopped, divided
• 2 boxes frozen chopped spinach, defrosted.
• 3/4 cup crumbled feta cheese
• 1 pound ground chicken
• 1 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning)
• 1 1/2 cups Greek style plain yogurt
• 1/3 seedless cucumber, peeled and chopped
• 3 tablespoons fresh dill
• 1/2 lemon, juiced
• 1 1/2 teaspoons, 1/2 a palm full, cumin
• 1 1/2 teaspoons, 1/2 a palm full, coriander
• Salt

DIRECTIONS

Preheat the oven to 400 degrees F.

In a bowl combine onion and 3 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken and grill seasoning to the bowl and a liberal drizzle of extra-virgin olive oil. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Place the meatballs on a nonstick cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.

Place yogurt, garlic, cucumber, dill, lemon juice, cumin, coriander and a little salt in a food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs alongside sauce.