What kinds of things did you eat on pureed diet

Hey everyone, it´s me Chrissy from Kansas. I am still in the Hampton Inn Monterrey unfortunately. I will be here until the 25th, when the Dr. Zapata or Dr. Zorilla will remove my gastrostomy drain and blake drain. I am still on the wonderful NOT liquid diet, pretty much just having water, a little apple juice in the mornings and maybe some gatorade. I get nauseated at the thought of broth. I had surgery on Friday and I guess I don´t get to start the pureed diet until Sunday. I was hoping you could give me some ideas. I know of ref. beans, apple sauce, baby food, mashed tators. Can I have oatmeal, cream of wheat....any ideas would be greatly appreciated. Also I was wondering someone said it was hard for them to eat salad, is it... I had the lap. gastric bypass, and I have no ring on the stoma...too afraid to have it since i had a lapband erode. Also can you eat tacos, pasta, spicy foods in general. What kinds of things are hard to eat... Please any help would be greatly appreciated. Thank you so much.....Chrissy

Chrissy, glad to hear you are doing okay. I suggest posting this one on the main message board, you are likely to get more responses. -Pam

BTW, to actually answer your question. Today I had 1/3 cup of Szechwan Carrot Soup. It is a little spicy, but I love spicy foods. Might need to wait until you get back to the US to make, hard for a hotel room. Because I didn't know if I could tolerate it, I tasted it, waited awhile, all okay. Ate a tablespoon, waited, seemed to be okay. I can handle almost a 1/3 cup for a meal. I took the base recipie from Epicurious.com and modified it. SZECHWAN CARROT SOUP 1 medium onion, chopped 1 celery rib, chopped 1 garlic clove, minced 1 teaspoon vegetable oil 1 pound carrots, cut into 1-inch pieces (I used a bag of baby carrots, already peeled, cut them in half) a 3/4-inch piece fresh gingerroot, peeled and sliced thin 1/8 teaspoon dried hot red pepper flakes 3 cups chicken broth 1 1/2 tablespoons soy sauce 1 1/2 tablespoons creamy peanut butter 1 teaspoon sugar (I used Splenda) 1 teaspoon Asian sesame oil 1 cup milk (I added another cup of chicken broth instead) In a large heavy saucepan cook onion, celery, and garlic in oil over moderately low heat, stirring, until onion is softened. Add carrots, gingerroot, red pepper flakes, and broth and simmer, covered, until carrots are very tender, about 45 minutes. Stir in remaining ingredients and in a blender purée mixture in batches (use caution when blending hot liquids). Return soup to pan and heat over low heat until hot, being careful not to let boil. Makes 6 Cups. Gourmet You Asked For It; Manchester Highlands Inn, Manchester VT April 1997 -Pam

Hey! I'm gonna try this.!!! Just read your journal too... So do you live in the northwest or in Vermont? couldn't tell By the way- appears you are doing really well.

I'm doing great. I live just north of the Seattle city limits in Washington State. -Pam

Congrats Rickey! I am from Ks. as well and am researching lap RNY in Mexico. I will look forward to following your journey and talking to you about your experience. Take care and good luck! Ally