FAQ: I'm 'released' to eat Puree after my Bariatric Surgery, what can I have?

I just had my first post op check up and they released me to eat Pureés, what about scrambled eggs?

We have noticed in the BE Support Group on Facebook that way too many new post-ops have trouble with early food stages - especially PURÉES.

The first days of bariatric life are both scary and demanding but not making clear food decisions can create difficulty and even pain for you so soon after surgery. Food stages are no joke, in fact they are quite serious and need to be carefully adhered to. *We think that maybe many do not really know what the word PURÉE means, after all it has one of those weird foreign accent marks... and that's okay!*

To Purée is to blend, grind or mash food until it is a thick, smooth, lump-free consistency. A Purée is a food that has the consistency of a soft creamy paste."

It is not arbitrary that you have been told to eat purées for a period of time - you have just had 85% of your stomach removed and have miles of staples creating your new stomach pouch. (okay so not miles but you get the point)

Scrambled eggs are not a purée, refried beans are not a purée unless completely smooth, chili is not a purée. You cannot make a purée in your mouth. Don't laugh, as our Support Group on Facebook members write of doing this - then ask for help when they are in pain after accidentally swallowing a chunk of food.

Smooth means SMOOTH completely silky smooth... no chunks or lumps. Carbs are okay in early stages as the purpose is to get your stomach used to simple digestion and accepting food after the trauma of surgery - so don't panic when you read suggestions of potatoes or beans. These are in small amounts and are easy to digest. You can also serve these 'purées' to your family while you are in this stage - a dish of seasoned sweet potato alongside roasted chicken legs is a happy thing in my house and will be in your house too.

Four Very Safe Bariatric Friendly Purées for you to Eat After Your Surgery that also taste good!

1. Sweet Potato Purée
Roast medium sweet potatoes on a tray in the oven at 400 degrees for 35 to 40 minutes or until it soft when you squeeze it with your fingers using a kitchen towel. You should be able to easily make soft dents with your fingers.
Peel and scoop the soft insides into a bowl and using a whisk whip with enough chicken broth to create a soft smooth fluffy mixture. You also use your blender or food processor, using enough Chicken Broth so it blends easily and is silky smooth. Add salt and pepper so it tastes good to you.

GREAT IDEA: Divide the pureé into two bowls and season half with Salt and Pepper to your taste - and the other half with Splenda and cinnamon to your taste. As a first pureé keep it simple.

(Later in your journey you may want to make this for a holiday dinner using a little butter and sugar free Mrs. Butterworth's Syrup to taste. This tastes great no matter how long its been since your surgery!)

2. Refried Bean Purée
Place a can of drained pinto beans into a blender or food processor with 1/2 cup of mild salsa and pulse until silky smooth. You may need to add 1/4 to 1/2 cup of chicken broth to bring it to a completely smooth almost pourable texture.
Scrape sides of container and process again - season with salt and pepper so it tastes good to you.
Either warm your puree in a small pot, OR transfer to a baking dish, add some shredded cheddar to top your bean puree and bake at 350 degrees until warm and bubbling.

Later on in your journey you can use spicy salsa, leave it chunkier, and even kick it up with some fresh cilantro.

3. Fruity Yogurt Pureé
Swirl 1/4 cup of PLAIN Stonyfield, Fage, Chobani or Dannon yogurt with an equal amount of strained organic unsweetened infant baby food peaches or applesauce.
This is delicious and not too sweet for your out of whack taste buds.

4. Chicken Broth & Potato Purée
Bring 2 cups Chicken Broth to a boil in a small pot.
Remove from heat and whisk in Idahoan 100% Potato Flakes one tablespoon at a time until you have a nice smooth almost pourable texture. Add a little more broth if you have added too much potato flake.
Season with salt and pepper so it tastes good. You can divide it in half and add a little Parmesan cheese and garlic powder for a second flavor.

This one is delicious, soothing and very easy for your new tummy to handle.


Shopping list for Purees:

• Sweet potatoes - I choose ones that are about as long as my hand from middle fingertip to wrist and only about 3 to 4 inches wide. Giant potatoes take much longer to roast to a soft texture. Do not buy canned, this is what you are living on.
• 1 can pinto beans - I choose Bush's beans and recommend the Bush's mild seasoned beans as they make a great tasting puree.
• 1 jar mild salsa - buy salsas with ingredients that read like a recipe without funky chemicals.
• 1 box Chicken Broth - I choose Swanson Natural Goodness Chicken broth. Do not cheap out on chicken broth, some brands have a metallic taste.
• 2 small containers Stonyfield or Chobani plain regular yogurt (Greek is too thick for this stage
• 2 small containers or pouches of Sprout or any brand of UNSWEETENED strained peaches or applesauce
• 1 package Idahoan 100% Real Potato Flakes - I choose plain, as now it not the time to get fancy with gourmet flavors.
• Seasonings such as Cajun, Italian, Mrs. Dash, bbq rubs and lemon pepper
• Sea salt
• Black pepper
• Cinnamon
• Splenda
• Shredded Cheddar - buy the finely shredded one
• Parmesan cheese
• Garlic powder