Any GI issues aside, I've always *loved* vichyssoise. en.wikipedia.org/wiki/Vichyssoise
I also love gelatins. I eat them at least daily. I buy some of the commercially made cups, but it's so easy and cheap to make your own, too. I put mine in restaurant-style souffle cups, bought for incredibly cheap from a restaurant supplier (about 5¢ for 5-oz cup-and-lid).
I'm mostly animal-milk intolerant, so pudding is out for me... but might be good in your case.
I also like popsicles. Just be careful: both the commercial gelatins and popsicles are typically sweetened with aspartame if you buy the sugar-free version. The regular isn't enough different in nutrient value to be worth the toxic chemical.
Soups are wonderful, too. I make plenty of bone broths, which are very nutritious. If you can use them cold, that would be fine... although I'm not sure I want cold meat broths! lol I make big vats of the stuff and portion it into those souffle cups and freeze them. I've got 4 or 5 varieties in my freezer now. It's a great way to use leftovers and trimmings too. And very nutritious in its mineral profile. Good stuff, no matter whether you're trying to overcome some GI distress or just for regular eating.
Someone already mentioned applesauce. That's pretty good, although it's high on my list of "iffy" foods, due to the carbs. I make my own applesauce in the crockpot. It's ridiculously simple. I've added other fruit into it on occasion, so I think you could do stewed fruit of other types than just apples. I've seen some tasty recipes for baked apples or pears, too. I'm sure those are very soft. And warm applesauce over ice cream (I use coconut "ice cream") is delectable!
You can soften lots of foods -- I'm supposed to be totally off roughage... but I crave salad and veggies, so I "cheat".
I have an ancient mandolin which will make paper-thin slices of anything. I use it to cut up carrots which I steam over herbed water until they're really soft.
I've also splurged lately - pushing my luck - with the shredded lettuce which is intended to be used as a sandwich topping. I've been able to get away with small amounts of that as a salad. I still can't digest the whole lettuce, or any of the other sorts than iceberg.
We can't do potatoes much... but I will sometimes make some mashed and mix them with enough "stuff" in them that they're very soft.
I've done sweet potatoes and winter squash the same way.
I get carried away, so I portion out just a tiny bit into those souffle cups so I don't eat the whole potful! LOL It's nice to have some portions of those frozen, too. That works out very well, since I can only indulge now and then.
Another veggie I can manage okay is beets. I don't like those pickled things. I can occasionally find the julienne-cut beets (made by S&W™), which cook very fast and can be done until they're really soft. I love mine with butter, pie spice, and a pinch of sucralose. It hardly tastes like a veggie! More like dessert. yum
I can handle french-cut beans, or the canned versions of the regular cuts. I like the yellow/wax beans, too. Pole/Italian beans never seem to soften as well as the string beans though. Those I have to be very cautious about.
Eggs are great nutrition. Egg salad is good if you can't get hard-boiled down for a while. I love soft-boiled or poached eggs, too. Scrambled is okay... but sort of boring to me. hehe Of course, you can make those better with the addition of some heavy cream and spices. More like shirred eggs. Or finish them with some herbed butter.
You can make rice really soft and mushy. Or pasta. I'd be really careful about any sauces containing tomato anything though. That would be hard on your esophagus and stomach. Cream sauces or herbed butters might be a better option.
If/when you can go back to some meats... I cook a lot of non-tender things in the crockpot until it's very digestible. Brisket (fresh, not corned) is a good one for that. Cook it until it falls to pieces and then put a little whatever sort of sauce you want over it. Or not. You can make chili or stews really soft. I cook my beans to death, and only use a tiny amount in my chili -- but the meat is really soft and you can break it up in your mouth with your tongue when I'm done with it - hardly requires chewing at all.
You just have to brainstorm and modify. You're getting good suggestions from everybody. I hope you can find some things which you can eat and like!
I've been shamelessly plugging this new thing I've found. I am in no way associated with the manufacture or marketing of the product! It just works for me, and may be useful to others also.
It's called "Esophageal Guardian™" and it's made by Life Extension™. They sell it on their site, but I've also seen it on Amazon, eBay, and supplement sites.
It's a combination of ellagic and alginic acid. There are also a couple of benign minerals in it. They're large chewable tablets, and you chew up two and "chase" them with at least 8 oz of water after your largest meal of the day. The idea is that it creates a stabilized foam on the surface of your stomach contents and prevents any of that from refluxing back into your esophagus. I was dubious... but it does work for me. I don't use it all the time, but if I eat more than is typical for me, I use it to good effect.
I believe it was developed for those with GERD and other acid reflux conditions. I think I paid about $25 for 60 tablets from a seller on Amazon. For anybody battling this kind of indigestion, it's worth a try.
Edited by: EXOTEC at: 5/1/2014 (16:01)
...the problem with people these days is
they've forgotten we're really just animals ...
We did not create the web of life; we are but a strand in it.
~attributed to Chief Seattle
We don't have souls. We ARE souls. We have bodies.
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