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Written by Kjersten Nett, RDN, LD, a registered dietitian nutritionist for Mayo Clinic Health System Albert Lea and Austin.
Whether you or a loved one has been diagnosed with dysphagia, or you’re in the first stages of food introduction following bariatric surgery, pureed foods may be recommended for you. Unfortunately, flavor is not often the first thing to come to mind with this style of food. Jars of premade baby food or very bland food run through a blender can make one cringe. What if I told you, you could still have pureed foods that are flavorful and fun?
What Counts as a Pureed Food?
A food is considered “pureed” or “pureed-appropriate” if it has a smooth consistency with absolutely no chunks, seeds, strings or skins. Examples include pudding, plain or vanilla yogurt and applesauce.
Pureed foods can be made at home as well; your favorite dishes simply must be run through a blender or food processor, then a fine-wire strainer to avoid large chunks.
How Do I Maintain a Healthful Balance on a Pureed Diet?
Like with general nutrition, dietitians recommend using the Plate Method to balance your meals (50% fruits and/or vegetables, 25% protein source, 25% carbohydrates).
For individuals who have recently completed bariatric surgery, eating adequate protein first will be emphasized, followed by non-starchy vegetables, then fruits, whole grains and dairy products as tolerated.
How Do I Add Flavor and Excitement to Pureed Foods?
- Adding herbs and spices (so long as they pass through a fine wire strainer with ease) can liven up pureed foods (ex. Adding cumin and chili powder for pureed “taco” beef or chicken)
- Adding a small amount of vinegar, lime or lemon juice can also amp up the flavor.
- A very small amount of low-sodium broth or liquid aminos can add umami to your dish.
Recipe Ideas
Pureed Tacos:
In a blender, combine:
-4 oz cooked chicken
-1/4 to ½ medium tomato
-1/4 medium onion
-1/2 teaspoon garlic or garlic powder
-1/4 teaspoon chili powder
-1/4 teaspoon cumin
-A dash paprika
You may add low-sodium chicken broth or water to thin and help as needed. You may also double or triple the recipe and freeze the leftovers into appropriate portions to prevent cooking multiple times a day.
Pureed Stir Fry:
-4 oz cooked beef (with fat and gristle removed, tender cooked)
-1 whole, cooked carrot (for ease of blending)
-1/2 c water chestnuts
-1/4 cooked bell pepper
-1/4 medium onion
-1/2 teaspoon garlic or garlic powder
-1/2 teaspoon ginger
-1/2 teaspoon lime juice
-Dash liquid aminos
-Dash rice vinegar (or distilled white vinegar)
Be sure to run this recipe through a fine wire strainer as the skin from the bell pepper is not recommended immediately following surgery. If concern remains, replace bell pepper with cooked broccoli or cauliflower.
What are some of your favorite blended or pureed meals?
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