VSG - The Puree Stage



When I started my VSG journey, I was very honest with my dietician that I wanted to keep my diet fairly clean. I see a lot of VSGers on Instagram using processed foods to get to their protein levels. To each their own, but I - personally - view those products like junk food, bariatric junk food. Protein puffs that taste like Doritos just seems like gateway drug food. And I didn't have 80% of my stomach removed to go back to bad habits.


Thus, even though I'm on week 2 of my post-op liquid stage, I've been itching to get in the kitchen and start cooking again. So, I went ahead and made some purees to put in my freezer. I'll take out one container are a time and use it until it's gone, then move on to the next. The nice thing about this in that, even if I don't use all of them during my puree stage, I can use these frozen purees as future sauces for fish, etc.


I know veggies and tofu may not be everybody's cup of tea, but wanted to share my recipes anyway. Ya know, just in case. I took dinners I like to cook and added tofu to them form protein counts. (Our daily goal is 40-60 grams of protein). 


Recipe 1: Broccoli & Spinach Puree



2 cups of broccoli

2 cups of raw spinach

3 oz of extra firm tofu 


Directions: Boil broccoli in salted water until soft. Strain 95% of the water out and then move to your blender (I use a Ninja Bullet).  Add 2 cups of raw spinach and 3 oz of tofu. Then, I add the seasonings of my choice. It's important to add only dry spices because the texture needs to been as smooth as possible. Because my puree stage is week 3 post-op, my new born baby tummy cannot handle that kind of texture....yet. Baby steps. But, go crazy and season as you like. I used onion powder, garlic salt, black pepper and lemon juice.


Total protein count: 15 grams. 



Recipe 2:  Whipped Cauliflower



Cauliflower - 8 cups (I used a whole bag)

3 oz of tofu


Directions: Just like the broccoli, boil the cauliflower in salted water until soft. Then strain and move cauliflower into blender with about 10% of the water it was cooked in. Add the tofu and preferred seasonings. I like garlic and a little ground red pepper. 


Total protein count: 25 grams



Recipe 3: Italian Style


2 vine tomatoes

1c chopped zucchini

1c sliced baby bellas

2 cups raw spinach

6 oz tofu


Directions: Chop all veggies (except spinach) and sauté down. The zucchini needs to be soft. this is the perfect time to season as well. I did Italian seasoning and garlic. Yes, I love my garlic. Once you're happy, throw this all into your bullet. Then I added my tofu and, because my spinach needed to be used, I added 2 cups of raw spinach. And because I wanted more flavor, I added some fresh lemon juice, salt and a little more garlic. Once I'm allowed to eat solid food, I will cook this sauce without blending it and add a tofurkey sausage, which is an additional 28g of protein. 


 Total protein count: 26 grams

Recipe 4: Edamame Mousse


1/2 cup of edamame

3oz of tofu


Directions: My shelled edamame was frozen, so I boiled for approximately 6 minutes and drained. Add to bullet, add tofu and your fave seasonings. I did onion powder, salt and pepper. I added some water and a slight drop of truffle oil - because I could. Blend away. This ended of being my fave, it is so creamy and delish! I'll be using this one first for sure.

 

Total protein count: 18 grams




If you try one, let me know!


PS: I used to use the broccoli puree, sans tofu, on my baked potatoes. And I loved it!


And don't forget to check out my podcast, Life With Liz, available now!


-Liz

The Official Liz Rau Website

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