Any hispanics on here?

Would really appreciate some recipes, I also have some questions throughout this pureed diet.

Tengo hambre, so I hope you guys knows it's serious.

Hi,

I am half Puerto Rican. But puree is puree. As long as it is protein, puree it and add some spices. I would lay off of anything really spicy though as it will really irritate your new pouch. And you may want to stay away from beans even though fat free refried were ok.

I have the go to eat beans, I haven't tried it becus I'm nervous about the taste and how it'll go down.

I'm not Hispanic at all, but raised in Houston, so spicy I like!

I didn't have any problems with spices, and I didn't eat anything purposely that was fat free, but my pouch doesn't mind (and never did) fat - or spice.

Everyone is quite different in that aspect.

So what are you questions in regards to the pureed stage?

Not sure what kind of recipes you likes pre-surgery, but I'm thinking you could do well with a lot of pozoles and other soups blended up so there's no chunks. Just don't add in the masa or tortillas, and you'll be golden.

How about guacamole, but really really well blended. I think you could do some scrambled eggs and cumin (blended up a bit of course) with a dollop of guac. We make our own chorizo in big batches and freeze it into portions in baggies, so I used to add a chunk to my eggs in the morning, and I'm still planning on it- but I'll be blending them up before they hit my fork.

I'm planning on some enchilada filling (likely chicken with cheese and green salsa- suizas- so they're not so rough on my pouch) as soon as I'm cleared for purees.

My husband is latino, so I'm going to keep cooking the regular stuff we always cook, and just tone down the heat and blend my portions. I just bought a mini food processor Eggface recommended on her website- it's 1.5 cup size I believe, which will be perfect for blending my little portion of the family's meals.

Can't wait to be off of the liquid diet!