My Bariatric Kitchen Pureed Food Sample Booklet

My Bariatric Kitchen Pureed Stage Recipes

As with any recipes, please use discretion. Follow your doctor’s orders and make sure that what you are making fits within the guidelines.

These recipes are all adaptable to the pureed food stage. Please note, that you may need to tone down the “spice” if something is too much for you. Also, if you wonder if something is acceptable, ask! We’ll help you modify it so that you can still enjoy it.

Tips and Suggestions: • If there are solids in the recipe such as chocolate chips or nuts (that are not ground finely in a food processor) then leave them out.

• During this phase overnight oats are best made 2 days ahead of time, so they can soften more in the fridge.

• All soups, chilis, etc. can be blended in a food processor or blender. You may need to add additional chicken or beef broth to get it to the right consistency.

• Greek yogurt and cottage cheese are both great options.

• Make salads from canned chicken, tuna, salmon. Use low fat mayo and/or plain Greek yogurt and season with a little lemon pepper or other spice as desired and MASH WELL. You can also use a wedge of Laughing Cow cheese (the garlic herb is great with chicken) and mash it up with a little mayo.

Take things slow… it’s best to stretch out a phase rather than rush to the next. These foods can obviously roll into FULL foods… so you’ll have plenty of time to enjoy those that you don’t get to during this week!

Enjoy!

Patricia ❤

To receive the FULL booklet of over 30 recipes, please join MBK Monthly: Choosing Success and then private message me requesting the booklet.

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MBK Monthly Apple Cinnamon Overnight Oats 2 servings INGREDIENTS ½ cup quick oats 1 scoop vanilla whey isolate protein powder* ⅓ cup unsweetened almond milk

¼ cup unsweetened applesauce ½ tsp ground cinnamon

*I used BariSuccess Vanilla Whey Isolate

DIRECTIONS 1.

2.

3.

4.

Combine all ingredients in mason style jar. Seal with lid.

Shake until well combined.

Store in refrigerator overnight.

Serve cold or warmed in microwave. May need to add an additional Tbsp of almond milk if mixture becomes too thick.

Recipe by Patricia Hill

Calories 170, Fat 3g, Carbs 18g, Fiber 3g, Protein 18g

DISCLAIMER: As with any recipe/meal plan, you must input this recipe into your food tracker using your actual brands and ingredients.

This nutritional breakdown is merely a guide and data may not match exactly due to nutritional differences in products used. © My Bariatric Kitchen, Patricia A. Hill 2020

MBK Monthly Cheesy Quick Egg Scramble 1 serving INGREDIENTS 1 large egg 1 large egg white 2 tsp skim Fairlife Milk

1 Baby Bel Light Cheese wedge, diced ¼ tsp salt ⅛ tsp black pepper

DIRECTIONS 1.

2.

3.

4.

5.

Spray coffee mug with non-stick cooking spray.

Break egg into cup. Add egg white and beat well.

Add milk, cheese, salt, and pepper and stir to combine.

Microwave on HIGH heat for 30 seconds. Remove and stir vigorously with fork.

Return to microwave for an additional 15-30 seconds, depending on wattage, or until cooked through and fluffy.

Recipe by Patricia Hill

Calories 143, Fat 8g, Carbs 1g, Fiber 0g, Protein 16g

DISCLAIMER: As with any recipe/meal plan, you must input this recipe into your food tracker using your actual brands and ingredients.

This nutritional breakdown is merely a guide and data may not match exactly due to nutritional differences in products used. © My Bariatric Kitchen, Patricia A. Hill 2019

MBK Monthly Easy Laughing Cow Chicken Salad 1 serving INGREDIENTS 4 oz canned chicken breast, drained 2 wedges Laughing Cow cheese, any flavor

1-2 Tbsp 0% plain Greek yogurt Salt & pepper to taste

DIRECTIONS 1. Combine all ingredients in mixing bowl. Stir well.

2. Refrigerate a minimum of 30 minutes to allow flavors to blend.

For PUREED STAGE – add additional plain Greek yogurt as needed and MASH WELL. This will be MULTIPLE servings during this stage.

Recipe by Patricia Hill

Calories 178, Fat 6g, Carbs 3g, Fiber 0g, Protein 28g

DISCLAIMER: As with any recipe/meal plan, you must input this recipe into your food tracker using your actual brands and ingredients.

This nutritional breakdown is merely a guide and data may not match exactly due to nutritional differences in products used. © My Bariatric Kitchen, Patricia A. Hill 2020

MBK Monthly Baked Cod with Lemon Caper Sauce 4 servings INGREDIENTS 4 – 4oz cod fillets ½ tsp salt ¼ tsp black pepper 1 lb asparagus spears, trimmed 1 small shallot, sliced thinly

2 tsp minced fresh garlic 1 lemon, cut into 8 thin slices ¼ cup capers, drained 4 tsp butter 1 Tbsp chopped parsley

DIRECTIONS 1. Preheat oven to 400°. Cut 4 squares of aluminum foil, approximately 12” square and spray with non-stick cooking spray.

2. Divide asparagus between sheets of foil to form a “raft”. Distribute shallot slices and garlic evenly between packets.

3. Season cod with salt and pepper and place one piece of cod on each asparagus “raft”.

4. Top each piece of cod with two lemon slices and 1 Tbsp of capers. Cut each tsp of butter into fourths and place on top of lemon.

5. Fold two sides together and roll to seal. Roll ends to seal.

6. Place packets on a baking sheet and bake for 20 minutes or until cod is cooked through and flakey.

7. Carefully open packets and top with parsley.

8. Serve immediately.

For PUREED STAGE – omit asparagus and shallots and simply spritz foil with butter non-stick cooking spray and place fish directly on foil. In step 4, add garlic to lemon slices and capers. This will make MULTIPLE servings during this stage.

Recipe by Patricia Hill

Calories 187, Fat 5g, Carbs 7g, Fiber 3g, Protein 30g

DISCLAIMER: As with any recipe/meal plan, you must input this recipe into your food tracker using your actual brands and ingredients.

This nutritional breakdown is merely a guide and data may not match exactly due to nutritional differences in products used. © My Bariatric Kitchen, Patricia A. Hill 2021

MBK Monthly Rustic Tuscan Chicken Vegetable Crock Pot Soup 9 servings INGREDIENTS 1 ½ lbs boneless skinless chicken breast 2 - 14.5 oz cans cannellini beans, rinsed & drained 1 - 14.5 oz can petite diced tomatoes ½ cup chopped carrots 2 cups frozen cut green beans 1 ½ cups diced yellow onion 2 tsp minced garlic

4 cups chicken stock ¾ tsp dried thyme ¼ tsp ground sage ½ tsp salt ¼ tsp black pepper ½ tsp fennel seed, crushed 2 cups baby spinach

DIRECTIONS 1.

2.

3.

4.

Cut chicken breast into bite size chunks and add to crock pot.

In a medium sized bowl, mash ½ of the beans with a fork or potato masher. Add all beans to crock pot.

Add all remaining ingredients EXCEPT for spinach to crock pot and stir to combine.

Cook on low heat for 6-8 hours or on high for 3-4 hours. Stir in spinach during the last 30 minutes of cooking.

For PUREED STAGE – place 1 cup in high-speed blender. Pulse until smooth. Add additional chicken stock as needed to reach desired consistency. This will make MULTIPLE servings during this stage.

Recipe by Patricia Hill

Calories 204, Fat 3g, Carbs 25g, Fiber 9g, Protein 25g

DISCLAIMER: As with any recipe/meal plan, you must input this recipe into your food tracker using your actual brands and ingredients.

This nutritional breakdown is merely a guide and data may not match exactly due to nutritional differences in products used. © My Bariatric Kitchen, Patricia A. Hill 2020

MBK Monthly Turkey Sweet Potato Chili Approximately 8 – 1 cup servings INGREDIENTS 2 lbs ground turkey breast 1 large onion, diced 1 Tbsp minced garlic 14oz can petite diced tomatoes 1 lb sweet potato, peeled and diced 3 cups beef stock

6 oz tomato paste 3 Tbsp chili powder 1 tsp cumin 1 tsp salt ½ tsp black pepper ½ tsp dried oregano

DIRECTIONS 1. In large skillet, cook turkey over medium-high heat until cooked through.

2. Add turkey and all remaining ingredients to crock pot. Stir well to combine.

3. Cover and cook 6-8 hours on low, or 3-4 hours on high.

Variations: If you like things a bit spicier, top with fresh diced onion, jalapeno, or a few dashes of Tabasco. Can also replace 1 Tbsp chili powder with 1 Tbsp chipotle powder, or ½ of each, for a slightly spicier smoky flavor.

Serving Suggestions: Top with plain non-fat Greek yogurt, 2% cheddar, or other cheese.

For PUREED STAGE – place 1 cup in high-speed blender. Pulse until smooth. Add additional chicken stock as needed to reach desired consistency. This will make MULTIPLE servings during this stage.

Recipe by Patricia Hill

Calories 204, Fat 2g, Carbs 22g, Fiber 5g, Protein 25g

DISCLAIMER: As with any recipe/meal plan, you must input this recipe into your food tracker using your actual brands and ingredients.

This nutritional breakdown is merely a guide and data may not match exactly due to nutritional differences in products used. © My Bariatric Kitchen, Patricia A. Hill 2019

MBK Monthly Strawberry Cottage Cheese Fluff 6 servings INGREDIENTS 1 16oz fat free cottage cheese 1 cup sliced strawberries 1 scoop vanilla whey isolate protein powder*

1 package sugar free strawberry jello mix 4 oz frozen sugar free whipped topping, thawed

*I used BariSuccess Vanilla Whey Isolate

DIRECTIONS 1.

2.

3.

4.

Combine cottage cheese and strawberries in food processor and pulse until smooth.

Add protein powder and jello mix and pulse until incorporated.

Transfer to large mixing bowl. Stir in whipped topping.

Separate into 6 serving containers and refrigerate until set.

Recipe by Patricia Hill

Calories 105, Fat 1g, Carbs 7g, Fiber 0g, Protein 14g

DISCLAIMER: As with any recipe/meal plan, you must input this recipe into your food tracker using your actual brands and ingredients.

This nutritional breakdown is merely a guide and data may not match exactly due to nutritional differences in products used. © My Bariatric Kitchen, Patricia A. Hill 2019