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EXOTEC Posts: 3,327
5/1/14 3:50 P

Any GI issues aside, I've always *loved* 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)
5/1/14 1:46 P

Miss Ruth... You gave me a great idea! I steamed my veggies until they fell apart, added a little ranch and pureed them. OH MAN! I felt like I had salad! It was fabulous! I just have to make sure I keep getting it thin enough with no texture and I can swallow it. I am totally going to get this! Thank you thank you thank you!

MISSRUTH Posts: 4,319
5/1/14 6:54 A

Personally... if it was me.... I'd go crazy experimenting with things. Cold soups, pureed canned peaches or other fruit (if you use the fruit canned in juice not syrup, you could use some of the liquid to thin the puree), pureed cold cooked carrots, any other canned vegetable since the canning process already cooks them a great deal, lots of smoothies, yogurt with pureed fruit. Maybe even something along the lines of a mashed-potato-salad thing. Smash up some hard boiled eggs real good, chop everything really really fine. Make a dressing and then overcook the potatoes, smash them really good and add the dressing. I'd try it on a smaller scale, just to see if it tasted good-- before I made a bucket full.

Just because something is usually served a certain way, doesn't mean it might not taste good cold and pureed. Or mashed or thinned out. Or cut up into really tiny pieces.

4/30/14 11:05 P

Oh all good ideas. I am writing them down! Although I can't do cream of wheat, I can do cream of rice if I can find it again lol. Actually, these all sound so good! Thank you SO MUCH!

And the soups are actually calling to me. I just have to make them thin enough. I puree'd veggies today after over steaming them. They were like baby food. Actually, not bad. But I swallowed on tiny lump and it was very uncomfortable. At least it didn't make me cry. PROGRESS! I can't wait for a scope to see what damage I have done. LOL

Edited by: DOTCHILATHAM at: 4/30/2014 (23:09)
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4/30/14 8:00 P

applesauce, pudding, jello

NIRERIN Posts: 14,332
4/30/14 7:29 P

i can't say i have ever burned my esophagus, so i can't say if this would work or not. but when my throat is sore, i'm quite partial to cream of wheat, coucous, or grits/polenta. you might need to overcook them and use a little more wet to get them the right consistency, but it would be something different and all would mix nicely with mushy [or pureed] veg.
beyond that, what are your thoughts on squash? yellow, butternut, acorn, zucchini, there are so many options and they lend themselves to being roasted and pureed or just pureed. there are also quite a few variants on bisques or chowders with squashy bases that might only need slight overcooking or pureeing to fit the bill.

ICEDEMETER Posts: 1,332
4/30/14 7:08 P

There are a number of soups that are traditionally served cold (think gazpacho - white gazpacho if you need to avoid tomatoes). Any of the creamed soups could be good that way as well (creamy cucumber, cream of leek, cream of asparagus --- you get the idea). If you go to and search "cold soups" there are quite a few options.

Plain yogurt can be used with any number of flavourings so that you get some variety in tastes. Using extracts of lemon, almond, banana, or vanilla; or adding cocoa powder for chocolate, and playing with some gentle spices (cinnamon, nutmeg, cardamom) can really vary the flavours.

Hope you feel better soon!

4/30/14 6:45 P

fruit smoothies? You can put spinach or kale in them too.
What about making crustless chicken pot pie?
At Bed Bath and Beyond they have this machine where you put frozen bananas in it and it comes out like ice cream....

Edited by: LILSPARKGIRL at: 4/30/2014 (18:47)
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Posts: 15,876
4/30/14 6:43 P

frozen grapes?

4/30/14 6:35 P

I am running out of ideas. I need to think of things that are cold (esophagus burn) and mushy (odynophagia) that are healthy(ish). I am sick of ice cream and mashed sweet potatoes. I can't have spicy b/c I can't have stomach acid coming back up and irritating my already burned esophagus.

I was thinking mushy veggies or fruit. But I am looking for more ideas because I am running out and I have about a week or so of healing before I can try the step in semi solid foods.

Any ideas would be wonderful! Thanks

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