I am so excited to try this pureed dish using cauliflower rice as a “mock pasta” to assess how effective a substitute it is in pureed cooking! I have wanted to try this for a long time.
Pasta is a challenge for individuals on a pureed diet but it plays a central role in many of the dishes we are familiar with eating. I have been unhappy with how regular pasta turns out when I have experimented with pureeing it. The internet is full of recipes using cauliflower rice so let’s jump in and give it a try today!
Cauliflower rice can be easily changed to taste like other foods by the ingredients added to it. Think of using it like you would white rice, potatoes, or pasta as the base of a meal to build on. Unlike these foods, cauliflower is a low starch food and can be prepared in many ways and used as a substitute for these foods.
PUREED SHRIMP ALFREDO WITH MOCK PASTA
This dish uses cauliflower rice in place of pasta to explore using this ingredient as our "mock pasta." Pasta is a challenge to puree. Give this substitute for pasta a try. I am very certain you will be surprised how similar the taste is in this classic pasta dish! Let me know how it turned out for you in the comments.
1 food processor a blender can be used in place of processor
Ingredients
1pound fresh shrimp
1tbspolive oil
1/2tspdried basil
1/2tspdried oregano
1/2tspitalian seasoning
1/8 tspred pepper flakesoptional ingredient, to taste
1tbspbutter
broth, vegetable or chickenadd as needed to get smooth pudding consistency
1pkgcauliflower rice, thawedFind in freezer Dept at store with other frozen vegetables.
2 tbspbutter
2clovesgarlic, minced
salt and pepper to taste
broth, vegetable or chickenadd as needed to get smooth pudding consistency
ouncejar of Alfredo sauce
1/8cupgrated parmesan cheeseshaker cheese in jar
food thickener use as needed to thicken sauce to pudding consistency
Instructions
Add raw fresh shrimp, shell removed, in a bowl with olive oil and spices (basil, Italian seasoning, oregano and pepper flakes). Stir to coat shrimp.
Cook shrimp in frying pan with butter on medium heat until cooked through. Set aside on a plate to cool
Add cooled shrimp to food processor and blend until smooth texture. Add broth in small amounts and continue to blend until a smooth pudding consistency.
Add butter to frying pan and sauté the garlic on medium heat until softened. Add cauliflower rice with salt and pepper to taste and cook on medium heat until cauliflower is cooked . Set aside to cool.
Add cooled cauliflower rice to food processor and blend until smooth texture. Add broth in small amounts and continue to blend until a smooth pudding consistency.
Add jar of Alfredo sauce to saucepan and heat until warmed through. Add food thickener as needed to make it pudding thick consistency.
Heat up on top of stove or in microwave each part of the dish separately (shrimp, rice and sauce). Plate the dish with pureed cauliflower rice on the bottom, add pureed shrimp mixture on the rice for a layer and on top add a layer of Alfredo sauce.
Now that I have made and eaten this dish, I can definitely say it was very, very good! I would go so far as to say that I bet if the cook did not disclose the use of riced cauliflower in place of a pasta that the eater would not be able to distinguish the difference. It was that good!
Cooking our favorite foods or familiar recipes can often be taken from us or avoided when an individual is cooking foods for a pureed diet. My goal is to continuously try and make these familiar recipes still a part of your meal rotation.
Don’t forget to freeze the leftovers!
Look for more recipes in the coming weeks using cauliflower rice in other recipes. Watch me make this dish on my YouTube channel here: https://www.youtube.com/watch?v=aSHxM8j4aA0
Are there any other two foods that scream “FALL” more than apples and pumpkins? Combining these two popular flavors into a smoothie is just the perfect thing to make and bring seasonal tastes to any dysphagia diet!
Smoothies are wonderful drinks that often thicken naturally to a nectar or honey consistency so individuals on these consistencies do not need to have the taste altered by using food thickening agents. Any smoothie can be modified into a pudding consistency and eaten in a bowl vs. drinking.
Smoothie bowls provide endless recipe options to bring variety to a pureed diet. Smoothie bowls can be served as a side dish, dessert or stand alone as a snack.
I’ve made the smoothie as easy as possible by using applesauce instead of fresh apples. Just like any smoothie recipe, there are many variations that one could use and I’ll add those at the bottom of the recipe.
Apple Pumpkin Smoothie or Bowl
Bring two of the most popular fall flavors together into a drink or smoothie bowl to add variety to your dysphagia diet offerings capturing the season! Quick and easy to make. Smooth and delicious!
food thickener , add amount as needed for thickness neededuse food thickener of choice
3-5ice cubes use thickened ice cubes if you are on thickened liquids
Instructions
1. Add all ingredients , with exception to caramel sauce and food thickener, to blender and blend until smooth2. Check thickness and add food thickener as needed for a nectar or honey consistency. Add thickened ice cubes to the blender, nectar or honey as needed, and blend until smooth. See instructions below to make thickened ice cubes. 3. Pour into glass and enjoy as a smoothie. Garnish with a drizzle of caramel sauce and mix in to add sweetness and a dash of pizzazz!4. For a smoothie bowl, add food thickener and stir until a pudding consistency. Serve in a bowl and enjoy as a side dish, snack or dessert. Drizzle caramel sauce on top and mix in to add sweetness and a dash of pizzazz!
Notes
Thickened Ice Cubes: To make ice cubes for individuals on thickened liquids is easy and as they melt they will keep your drink at a nectar or honey thickness as needed.
Prepare 12 ounces of water in a glass to the thickness you need, nectar or honey, using the food thickener of your choice.
Pour the thickened water into an ice cube tray and freeze.
Add thickened ice cubes to your drinks and great for making smoothies.
Keyword dysphagia diets, pureed recipes
You could use alternative ingredients to suit what you have on hand such as the following:
Instead of yogurt, many recipes use milk.
A whole apple could be added instead of the applesauce. However, after blending all ingredients, if your loved one requires smooth pureed foods, the smoothie would have to be put through a sieve to remove any apple pulp or skins before serving.
Apple juice could be used in place of apple cider.
A frozen banana provides a smooth base that can replace dairy items
To add additional sweetness if desired, add maple syrup, honey or other sugar substitutes
A quick search on the web will provide numerous smoothie recipes. If you or your loved has other diet restrictions, i.e., diabetic, cardiac, etc,. there are recipes online to accommodate any restriction when making smoothies.
I am often asked how to add calories to a persons diet. There are recipes online for high calorie smoothies and/or smoothies for weight gain.
Once you have become familiar with the common base ingredients that form a smoothie, you will become proficient at modifying the recipes to suit your needs and taste buds. Enjoy your glass or bowl!
Being on a puréed diet is no reason to be left out of holiday gatherings , bbq’s and your favorite summer foods. Nothing says summer or a 4th of July BBQ more than grilled hamburgers and hot dogs and a potato salad with a strawberry shortcake for dessert! All of these menu items are very easy to purée and taste fantastic. Most of the them can easily be prepared a day or two ahead of the gathering so everyone can relax and enjoy family and friends at the get together!
Looking forward to the holidays, their traditions and associated foods are such an important part of our most cherished and shared memories with our family and friend groups. We use food to mark the occasions. Give these summer time favorite foods a try. I think you’ll be pleasantly surprised how easy they are to purée and how wonderful they taste!
Classic Potato Salad
Puréeing potato salad is surprisingly easy and the results are a velvety smooth texture with a blend of many different puréed ingredients. Each ingredient is puréed separately and then added and mixed with mayonnaise. This allows attention to each ingredient to process it appropriately to a smooth puréed texture.
TIPS: 1.Purée potatoes after cooking and chilled in the refrigerator. 2. After puréeing the onion, celery and relish individually, drain them in a strainer lined with cheese cloth to squeeze out all the liquid. Inspect closely to remove any pieces that did not get puréed before adding to the potato. These ingredients need to be processed until a smooth consistency. 3. You may need to add a larger amount of ingredients to the food processor in order for the processor to have enough contents to blend. You can add water to the processor as well to give more liquid and this will aid in getting a puréed consistency. Use a small size food processor for best results. (2-3 cup size). 4. Garnish top of salad with paprika if desired for a pretty presentation.
Canned baked beans
A side of baked beans is a must on the bbq menu. It’s as quick and simple as opening a can, blending in a processor and adding a thickening agent. Keep refrigerated until ready to eat. Heat up in microwave before serving. Adjust thickness if necessary after heated. Puréed beans may not look too appetizing but they are a tasty puréed food.
Grilled Hot Dog
Nothing says summer like a grilled hot dog topped with your favorite condiments! Top your hot dog with mustard and ketchup as desired. Add puréed onion and puréed relish per your liking and stir in to blend right before serving.
Grilled Hamburger
Hamburgers on the grill is always a favorite. Top your hamburger with mustard and ketchup as desired and the puréed onions and relish per your liking and blend in right before serving.
TIPS: 1. I added a hamburger spice blend to both sides of my burger when cooking to give an extra strong burger flavor to the meat. 2. I added canned beans to soften the meat mixture and use as a binder. The beans gave a very nice soft texture when the burger was heated in the microwave just before eating. The beans did not alter the taste of the hamburger.
Strawberry Shortcake
This is a simple a quick dessert to whip up. Instead of using the traditional biscuit, I opted for slices of pound cake. Angel food cake would also be nice to use for this recipe. The sweeter cake choices make the base layer more palatable and pleasing after being slurried vs more solid breads like biscuits. Strawberries blend easily and into a smooth creamy layer. Cool whip is a quick topping or make homemade whip cream quickly in your food processor for a very fresh topping. Using cornstarch stabilizes the whip cream so it won’t melt. It holds up beautifully for several days in an air tight container in the refrigerator. Great to have on hand to top off puddings, ice cream and other desserts as needed. Garnish with a dash of cinnamon.
Conclusion
I hope this blog will give you inspiration for your own 4th of July celebration and other summer time gatherings. I hope you are encouraged to try the puréed meats. In future recipes I will try other foods to blend with the burger as a binder but I really liked the canned beans for the grilled burger in giving it a soft texture in this recipe. I think cooked mushrooms and/or caramelized onions may work as a great binder when processing cooked hamburger and am eager to try those in future posts.
I intentionally did not purée hot dog or hamburger buns. I have been experimenting with puréeing breads and have not been satisfied with the results. I would rather omit certain foods based on their flavor and taste and concentrate my efforts on foods that are going to be tasty and palatable to serve to your loved ones. If I can’t eat the food that I purée then I wouldn’t feel comfortable recommending it in a recipe or making it and serving it.
All the recipes in this post that required a food thickener, I used Simply Thick gel as the thickening agent. This is my favorite thickener for a smooth texture, ease of use and for how quick it sets up in liquids or solids and remains stable at the desired thickness without thinning down. You can get additional information on this food thickener. on the Simply Thick website and/or order by using this link: https://shrsl.com/4kqd1
A divider plate is so beneficial for keeping puréed food items separated on a plate (depicted in the picture at top of post). Even properly puréed foods can spread and settle. The divider plate also makes for a nice presentation. The raised dividers make it easier to use these walls to push the spoon against when scooping food onto the spoon. These plates are especially beneficial for individuals that have use of only one hand when feeding themselves. The particular partition plate comes with a suction pad base. The divider plate I used in the picture at the top of this post can be ordered by using this link:https://shrsl.com/4kqd6
Are you looking for easy puréed recipes using peaches to add a touch of sweetness and nutrition to your meals? Look no further! In this post, we’ll make a couple simple peach dessert recipes and a yummy peach smoothie. I’ll add a tip for how to make homemade whipped cream for your desserts without using a hand blender and how to make it thick or stable so it doesn’t melt. You’re not going to want to miss this!
In my neck of the woods, I am far away from Georgia, known as the “peach state,” or anywheres that fresh peaches are common to grow. Therefore, having access to perfectly ripe peaches is rare so these recipes aren’t using fresh peaches. Luckily, they are available frozen, most of the time, with the added benefit of already being peeled! Then there is always the dependable and available canned peaches in your pantry when frozen ones can’t be found.
If you wish to you use fresh peaches, they are best if used when perfectly ripe for texture and flavor. Ripe peaches when squeezed should be soft enough to yield to the pressure and give off a nice peachy aroma. They can overripe quickly and become mushy. To ripen them quickly, place peaches in a paper bag with an apple or banana.
Delicious Desserts with Puréed Peaches
Peaches & Cream
A quick, delectable and elegant dessert bursting with flavor and easily adaptable for using fresh, canned or frozen peaches. A delicious and simple dessert elevated with a sweet sauce that can be enjoyed by everyone, whether you require puréed foods or not! Learn to make whip cream in the food processor (absolutely no mess without beaters and quick!) that won't melt! This trick stabilizes the whip cream to remain stiff for days so you don't have to worry about it not staying at the desired pudding consistency!
1. Place thick wedges of sliced peaches in medium mixing bowl and sprinkle with sugar. Toss gently and cover with plastic wrap. Set aside at room temperature for 1 hour, stirring 1-2 times
2. Drain the peach juice into a medium saucepan. Set the peaches aside. Add water, cornstarch, cinnamon and salt to the juice. Cook over medium heat whisking constantly until the syrup boils. Simmer for 2-3 minutes or until thickened.
3. Remove from the heat and add the butter and vanilla. Puree the peaches in food processor. Gently fold the puréed peaches into the syrup. Add food thickener to thicken to smooth pudding consistency. Set aside.
4. Make whipping cream by adding 1 cup cold heavy whipping cream to food processor. Add 1 tablespoon cornstarch and 2 tablespoons of powdered sugar . Pulse processor 6-8 times until milk starts to thicken. Add 1 teaspoon of vanilla or almond extract. Process on medium speed until it forms a stiff peak.
5. Layer peaches and whip cream alternately in individual glasses or bowls. Garnish with cinnamon on top!
Four layers of smooth, creamy yumminess for loads of flavor! This is a pie that fits the bill for a special occasion or just any ordinary day to make as a special treat! Learn to make whip cream in the food processor (absolutely no mess without beaters and quick!) that won't melt! This trick stabilizes the whip cream to remain stiff for days so you don't have to worry about it not staying at the desired pudding consistency! This recipe does require a little extra time for the custard to be refrigerated for a few hours before adding the peaches and cream. It is so worth the time, enjoy!
1whole pre-baked 9 inch Pastry Crust Place pre-baked pie crust into the food processor and blend until crust is turned into crumbs. Pour into small bowl and add enough milk to soak into the crumbs to make a slurry. Stir and set aside to soften and completely absorb all the milk.
For the custard
1 1/2cups milk of your choice
1/2cup sugar
3tbspcornstarch
1egg
1tspvanilla extract
1tbsp butter
For the peaches
3cups peeled sliced peachesfresh, frozen or canned peaches will work
1/4cupgranulated sugar
2tspcornstarch
pinch of cinnamon
pinch of salt
1/2tbsp unsalted butter
For the whip cream
1 cupcold whole milk
1tbspcornstarch
2tbsppowdered sugar
1tspvanilla or almond extract
Instructions
1. Place peach wedges into a medium mixing bowl and sprinkle with granulated sugar. Toss gently and cover with plastic wrap. Set aside at room temperature for one hour, stirring 1-2 times.
2. Take pre-baked pie crust, break into pieces and add to the food processor. Process until small crumbs. Place crumbs into a small mixing bowl. Add enough milk to cover the crumbs , stir to combine and set aside for 15 minutes until they completely absorb all the milk to make a slurry. Once the crumbs are all soften, you can stir until the slurry is a smooth pudding consistency. If too thin, add enough food thickener until you get a pudding consistency. If too thick, add more milk to make it a smooth pudding consistency. Spread the slurry into the bottom of a pie plate.
3. To make the custard, mix the milk, sugar, cornstarch and whole egg in a medium saucepan. Whisk until well blended. Cook over medium heat until the custard thickens and comes to a boil. Boil one minute stirring constantly. Remove from heat and add vanilla and butter. Stir until well blended. Pour over the pie crust, cover with plastic wrap directly on top of the custard to seal and prevent a film from forming and refrigerate until chilled, at least three hours.
4. To make the peaches, drain the juice into a medium saucepan. Add the peaches to the food processor to blend until they are puréed into a smooth consistency. Set peaches aside. To the juice, add 1/4 cup water, cornstarch, cinnamon and salt to the juice. Cook over medium heat whisking constantly until the syrup boils. Simmer for 2-3 minutes or until thickened. Remove from the heat and add the butter and vanilla. Gently fold in the peaches. Add food thickener as needed to make a smooth pudding consistency. Spread peach layer on top of the custard layer. Cover and refrigerate while making the cream whip topping.
5. To make the cream whip so that it solidifies, won't melt and will hold the stiff peak for several days; add one cup cold heavy whipping cream, cornstarch and powdered sugar to the food processor. Pulse 6-8 times until cream starts to thicken. Add vanilla or almond extract and blend until stiff peak. Spread the cream whip on top of the peach layer. Add dashes of cinnamon to the top for garnish. Keep pie refrigerated.
Smoothies are an exceptional way to add extra calories, extra protein and wider variety of foods to a puréed diet and/or individuals on thickened liquids. You can do a search online for smoothies for weight gain, smoothies for added protein, smoothies for diabetics, etc, to meet your specific dietary needs. There are numerous options to tailor your smoothie to your liking. I often don't measure ingredients and just add what I have on hand. They always come out tasting delicious.
1/4 cup plain or vanilla flavored greek yogurtcan substitute yogurt of your choosing
3-4wedges of peachesif using frozen peaches, thaw first
1tspvanilla extract (optional)
1-2 tspsweetener of choice (optional)options include sugar substitute, honey, maple syrup
1scoopprotein powder (optional)
pinch of cinnamon
Instructions
Add oatmeal to a small blender and pulse until it is a powder. Combine remaining ingredients in the blender and blend until smooth. Add food thickener to appropriate consistency if you require thickened liquids.
Notes
May use ice cubes or frozen fruit IF you can drink thin liquids. IF on thickened liquids, use fresh, canned or thawed fruit; no ice and add food thickener as necessary for your prescribed liquid consistency.
Conclusion
Peaches are an easy fruit to purée that are sure to satisfy your sweet tooth. They make a pleasingly visual presentation and addition to many recipes with their bright color and bold flavor. I hope you found one of the recipes to be interesting to make. Please share your comments and photos below, I’d love to hear how you liked them!
Dear Caregivers, Do you ever have questions if you are puréeing your food correctly for your loved one on a puréed diet? The number one question I get on initial visits is what can I feed them, followed by what is puréed food supposed to look like, and lastly how do I do it?
Having to prepare foods for a person on a puréed diet can provoke lots of worries, anxieties and fears about doing it right. Understandably, carrying the burden of responsibility to provide another persons daily nutrition and hydration needs on top of the need for a specialized diet consistency for their health is enough to increase the stress levels of a caregiver exponentially.
In this post, I will explain the definition of puréed food that is used by institutions worldwide. Does your puréed food have to look the same as what the food looked like when your loved one was in the hospital or rehabilitation setting? I will answer this question of what this means for a caregiver in the home setting.
I’ve seen over the years many terms and labels used to describe the various diet consistencies a person can be put on according to their specific swallowing problem. These diet consistencies are designed to make a person with swallowing problems safer by eliminating or decreasing their risk of choking, aspirating and /or causing or exacerbating respiratory illnesses.
A modified diet may also be used for maximizing oral intake by making the consistency easier to swallow, or for conserving a person’s energy when eating or drinking, or a temporary measure for a person to recover from a severe illness, surgery, injury or delirium.
Introduction & History of IDDSI:
In 2013, a group of experts in the field of dysphagia joined forces to develop a universal standard for managing dysphagia through diet modifications. The goal was to create standardization that would clarify terminology and guidelines among healthcare providers, caregivers and patients to improve consistent care and improve safety risks for individuals with dysphagia.
This global collaboration group of professions designed a framework that was named International Dysphagia Diet Standardization Initiative. Over the next couple of years they did research and released the first framework in 2015 that introduced a continuum of levels for drinks and foods.
In 2016 adjustments were made and a final framework for IDDSI was published. The framework provided detailed descriptions and testing methods to determine the appropriate level of food and drink texture.
2017-2019 was focused on promoting the adoption of the framework worldwide. The creation of educational material, training programs and resources were made available to facilitate implementation in various healthcare settings.
The adoption and implementation of IDDSI has made a powerful impact on improving the management of dysphagia globally. It has been supported by major organizations. The initiative continues to promote education, collaboration and research to offer a consistent and evidence-based approach to diet modification.
TIP: There are other diet consistency terms still being used to describe various modified textured levels . You may see terms such as mechanically altered, dysphagia diet, mechanical soft or dysphagia advanced. I ask the dietary department personnel what terms they use and how the food is prepared for each level they provide at any particular setting.
Puréed Food Guidelines & Tests Per IDDSI:
The IDDSI official website, IDDSI.org has PDF files that can be printed with their licensing laws and regulations for use of their materials. Their website has easy to read material . It has detailed descriptions, pictures and information on how to test for each level consistency for foods and liquids.
There are guidelines for Level 0 – Level 4 for liquids and Level 4 – Level 7 for foods. The following information has come from their online material. For the purpose of this post, we are focusing on puréed foods.
Level 4 – Pureed food.
Are usually eaten with a spoon
Do not require chewing
Have a smooth texture with no lumps
Hold shape on a spoon
Fall off a spoon in a single spoonful when tilted
Are not sticky
Liquid (like sauces) must not separate from solids
Puréed food must pass two different tests per IDDSI guidelines. These are depicted in the resource material. These tests include:
IDDSI Fork Drip Test: Liquid does not dollop, or drip continuously through the fork prongs . A small amount may flow through and form a tail below the fork.
IDDSI Spoon Tilt Test: Sample holds its shape on the spoon and falls off fairly easily if the spoon is tilted or lightly flicked. Sample should not be firm or sticky.
TIP: I share this system for classifying levels of food and liquid textures as it is increasingly becoming widely used in the U.S.. You may see these levels and terms used by your health care team or on the discharge paperwork you have from the hospital or a treating facility. Please go to their website, IDDSI.org for further detailed information of all the food texture and liquid texture guidelines and tests for each level.
TIP: Additionally, there is no mandate for a healthcare facility to follow or implement any dysphagia classification system. Every facility is different in the terms they use when describing the diet consistencies they provide to their residents/patients. If you or a loved one with dysphagia enter a health care facility and require a special diet consistency for foods and/or liquids, be certain to make the staff aware immediately and that the dietary department has been notified of the modifications needed.
It may be necessary to be vigilant to be certain appropriate departments have been notified and provide the correct diet consistency modifications over the early hours and even days of being admitted into a new setting.
Puréed Food Guidelines in the Home Setting:
It is assumed when a speech-language pathologist gets a referral to see an individual on a puréed diet that they will be receiving food that is smooth and free of lumps. However, not every individual on a puréed diet needs it to be this restricted.
Some individuals can tolerate a pureed food that has a grainy texture to it or tiny bits of food in it. For example, some individuals can tolerate oatmeal, others cannot.
This is where the need for a speech pathologist comes in. They will assess the etiology or root cause of the swallowing problem and work with the individual and/or caregivers to trial levels that are safe and can be tolerated within the confines of a puréed diet.
A speech pathologist will provide education and teaching on dysphagia. Teaching may cover compensatory safe swallowing strategies that may be effective, positioning or aids that may facilitate safer swallowing, and when or if re-evaluations are appropriate.
A speech pathologist can assist in teaching how to modify textures of various foods into a purée. This will help you prepare a greater variety of foods a person is eating for improved compliance of the diet consistency and health of the individual.
Conclusion:
Guidelines and the tests recommended by IDDSI help an individual and/or caregiver feel confident and comfortable in preparing puréed foods correctly. If you are struggling with what foods to purée and how to purée them talk with your primary care physician about a referral to work with a speech pathologist.
