VSG What to Eat Purees and Soft Phase

Here is my third vlog all about ideas on what to eat Post op Weight Loss Surgery as a VSG or Bariatric patient.
Pureed Diet Part Three - Recipes
All recipes are LOW CARB and HIGH PROTEIN

Ham Salad
*** so the macros were not so awesome on this, I would add some unflavored protein powder to each serving***
9 oz ham ( thick cut like a holiday ham), roughly chopped
1 small Jar Dill Pickle Relish ( no sugar)
12 oz Mayonnaise ( I used a coconut oil based mayo )
2 Tbsp Gentle Sweet ( or your choice of low carb sweetener alternative - gentle sweet is a xylitol and erythritol mix that is twice as sweet as regular sugar)
Salt and pepper to taste

Throw all in a food processor and process till you get the consistency you desire ( if you are new to purees make sure it very pureed, if you are on soft stage it can be a tad chunky still…)
MACROS (per 24 servings)
122 CALS 2.5 PROTEIN 1.6 NET CARBS 12.1 FAT
Egg Salad
(not on vlog but a great thing for this stage)
1 hard boiled egg, roughly chopped
1 tbsp mayonnaise
½ tbsp Dill Pickle Relish
1 tsp mustard
Salt and pepper to taste
Throw in a food processor and pulse away for a puree, or for soft stage just use a fork and mash it all together well
MACROS
180 CALS 6.5 PROTEIN 1 NET CARB 16.5 FAT

Protein Cheesecake Bites ( low carb)
1 block cream cheese softened ( I used ⅓ less fat)
1 whole egg, 1 egg yolk
½ cup sour cream ( i used full fat, feel free to use whatever you wish)
½ cup 0% vanilla yogurt ( I used Yoplait YQ here)
2 scoops Genepro unflavored protein powder
1 tsp vanilla
Juice and zest of one lemon ( I used lemon pound cake ooo flavors instead)
¼ cup Gentle Sweet ( or your choice of sweetner- original recipe called for ½ cup sugar substitute)
Combine cream cheese and egg and beat till well mixed.
Stir genepro into yogurt till well combined.
add yogurt and remaining ingredients up to sugar and beat well till combined.
Lastly add sugar substitute and again beat until well combined, scraping down sides of mixer a few times.
Recipe make 12 regular sized cheesecake muffins, I instead divided into 24 mini muffins.
MACROS for 12 regular size
108 CALS 8.4 PROTEIN 4.5 NET CARBS (thats mostly from the xylitol I am counting) 7.6 FAT

Broccoli Cheese Soup
3 cups chicken bone broth
8 cups broccoli ( frozen or fresh, florets)
1 cup heavy cream ( or could use milk)
2 tbsp dried onion
Garlic powder, salt and pepper to taste
3 cups Sharp cheddar, shredded
Combine all in instant pot. Set to Soup 15 minutes.
( could do on stove as well - would just combine all and heat over medium low until finished)
MACROS for 12 portions
209 CALS 11 PROTEIN 3.5 NET CARBS 16.5 FAT
( could way up protein by adding some unflavored protein powder to each serving)

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