smoothie and/or puree recipes and GP foods

• By NancyL
• Posted December 6, 2007 at 10:04 am

Hi Kimber,

The $64,000 question is what can each of us eat. I too have been told to stay away from any raw fruit, any vegetables, or any bread, pasta, rice or processed foods or fiber of any kind. I was also told that doesn't mean pulverize what ever. This advice came from my GP and was unique to my particular problems. But she also told me that I would need to experiment to find what I could tolerate and that even that would change from time to time. My very favorite smoothie and food source is pineapple juice, soy protien powder and frozen strawberries. I alternate that with grape juice or orange juice and it works very well for me. I also eat a lot of lowfat yogurt, and slimfast and V8. I used to be lactose intolerant and now seem to be able to handle it OK. Occasionally I can eat fish, and a few bites of this or that. I suggest you try different things in very smal amounts and see how you do. Other then the fish and V8, I can not think of anything that is salty that would work for me. But it doesn't mean it won't work for you. Each of us here have different systems that tolerate different things. And your doctors suggestions are general guidelines, I believe.
Welcome and good luck to you.
-Nancy

• Reply
• Flag for review

• By catastrophegirl
• Posted January 14, 2008 at 11:35 pm

I love food and have been fighting to find liquids i can tolerate that still taste good. if you are looking for something salty i find that adding some beef boullion to a can of tomato soup is good and [for me at least] stays down fairly well.
i am about to experiment with making my mom's recipe of greek 'avgolemono' [egg and lemon] soup with some baked chicken i just pureed in my food processor. since it uses chicken broth you could easily add extra salt or extra chicken boullion. i'm trying it because i am having a really hard time getting any protein to stay down

her recipe:

Regarding the soup, you cook some chicken - probably boil it - and cut it up fine or shred fine. Also I use some chicken bouillon for flavor since skinless white chicken is lacking in that department. [*my note - i dissolved chicken boullion in just a little water and brushed it over the top of the skinless boneless chicken breasts before baking them for half an hour at 300 degrees, very tender and easy to shred up , less bland*]
To thicken, you beat 2 or 3 eggs well with some lemon juice and add some of the hot broth while beating. Then you put the broth/egg mix into the pan with the remainder of the hot broth and heat for a few minutes while stirring. But don't bring to a boil because it will curdle. If you want a thicker soup, you can add some of the broth to some cornstarch, then add the cornstarch to the pan and cook it a bit before you put the egg in. You can add a little cooked rice or orzo if you wish (though you'd be better off taking it easy on the rice or pasta) and also more lemon juice to taste. I usually put about 1 bouillon cube per cup of water plus one for the pot - two extra if you're making over 4 cups. And about 3 eggs to 4 cups of soup. Also, some finely chopped celery and carrot adds flavor while you're cooking the chicken. if you can't eat the celery and carrots, wrap them in cheesecloth or a stapled up coffee filter and fish it out of the soup before adding the egg.

i'm new to this whole thing, having developed gastroparesis at 4 pm dec 16th 2007 [i'm a diabetic, it was easy to tell when my insulin kicked in and my food didn't] and being officially diagnosed after spending christmas day in the ER throwing up water and seeing a specialist january 3rd [love it when they are all closed for the holidays!]
so i am still finding out what i can eat and how to make things taste good without them killing me but if i find any smoothie recipes i'll pass them along

have you tried any of the scandinavian fruit soup recipes? they are usually served cold and could probably translate well to a smoothie style thing. i haven't experimented with those yet since i can't even keep applesauce down

• Reply
• Flag for review

• By Charlotte1
• Posted January 15, 2008 at 2:18 am

Welcome to the group.

Thank you for the tips on improving the soups and smoothies.

Charlotte

• Reply
• Flag for review

• By catastrophegirl
• Posted February 3, 2008 at 11:57 am

in addition to the avgolemono soup my mother makes, my sister has contributed her cream of potato and pumpkin soup recipes. they are quite tatsy, even at room temperature. I find that they stay down better for me at room temperature rather than hot or cold, although the potato one is good cold too if you prefer

she uses an immersion blender on both of these but I suspect there would be ways to use a regular blender as well if you need to. some days I can handle them with the cream in them, somedays not, due to the fats I suppose. It really improves the consistency of the soup if you can handle it though

Potato Soup.


Peel Potatoes
Cut into 1/2 inch cubes
Boil in water until tender (10-15 min)
pour off some of the water until the water just comes up to the top of the potatoes, you can always add more.
Puree' potatoes in water (keep blender under the liquid or it will fly)
Add water to slightly thicker than desired consistancy
Add boullion or 'vegetable better than boullion' to taste
Add heavy cream or half/half to improve consistancy and add a creamy flavor. 1/2 a cup to a cup I suspect.


Pumpkin soup.


Carton of chicken broth
heat, add pureed pumpkin to desired consistancy
add 'vegetable better than boullion' to taste
add a bay leaf or two. A sprinkle of nutmeg or all spice if you have it.
Heat and simmer for about 15-20 min
add a tbs of lemon juice and stir
add cream to improve taste and consistancy.

• Reply
• Flag for review

• By tbrown1132
• Posted April 3, 2008 at 9:21 pm

Hi
My 17 y/o daughter was diagnosed with gastroparesis about 7 months ago. She is only able to tolerate liquids. Several pureed foods work for her. I have pureed chicken pot pie, chicken and dumpling (add lots of chicken broth to make it like a soup). Also stew beef pureed with beef broth. Potato soup and vegetable soup are also good. We have the same problem with trying to find variety. I try to blend everything so that there are no solid parts. I hope this helps.

• Reply
• Flag for review

Add to the discussion