Welcome Caregivers. Canned meats to the rescue! Preparing meals with meat is a challenge when you are new to a purée diet. Classic recipes for tuna fish salad, ham salad and chicken salad are easily made by using canned meat. However, they are not only easy to purée and prepare, they are also delicious!
Canned meat is a staple in many households for good reason. They are many benefits to having them in your pantry. These meats are convenient, have a long shelf life and are versatile in recipes. They fit the bill where there is a need for quick and easy meal options.
Canned meats are continually improving for quality and the variety of products available making them more appealing to consumers. Let’s explore the benefits of this easy to consume food.
The Benefits of Canned Meat:
Convenience of Canned Meat: long shelf life, minimal preparation requirements, quick meals
Nutritonal Benefits: According to the NIH (National Institute of Health) National Library of Medicine article published in 2015, many canned foods provide nutrient-dense dietary options often at a lower price and with longer storage potential compared to fresh foods. “Fresh foods are not always available to all Americans due to seasonal, economic and geographic factors.
Canned meats are a good source of protein, iron and B Vitamins.
Some canned meats contain high amounts of sodium, fat and other chemicals. People with a sensitivity to salt and for those with high blood pressure these may be an issue for.
Read labels to search for the healthier options for your individual needs
Variety: Canned meat options are increasing. Most grocery stores carry meat options including chicken, turkey, beef, ham and fish.
Easy to Purée: With the use of a food processor, you can create a smooth and creamy texture that is easy to swallow.
Cost Effective: Often more affordable than fresh meat
Reduced Food Waste: A long shelf life reduces spoilage and food waste. Small container sizes when prepared allow for smaller portions most elderly people can consume in a couple of meals.
Emergency Preparedness: Stocking up on canned meats for the pantry can be useful in emergency situations, such as power outages
On The Go Food: Canned meat does not require refrigeration (before the can is opened) or cooking and is easy to transport.
Colorful baby food purees in glass jars with ingredients. Healthy organic baby food concept. Starting solid food, delivery
3 Classic Meat Salads:
The following recipes are for tuna salad, ham salad and chicken salad. A small food processor was used to purée all the ingredients for these recipes. I puréed the canned meats separately from the other ingredients. Each ingredient was puréed individually and then added per preference to the puréed meat and stirred by hand.
Ahead of time, I puréed the add ins needed for these recipes including onions, celery, cucumber, and bread and butter stacker pickles with the skins removed prior to blending. Each of these ingredients were puréed individually and placed in a small strainer with cheese cloth so the liquid could be drained out and/or squeezed out as needed before adding to the meat.
WARNING: Be certain to inspect all puréed items to remove any chunks before adding to the meat. Store any leftover puréed ingredients in a tightly sealed container in the refrigerator to use in other recipes.
Tuna Salad
Drain canned tuna, reserving the liquid. Using a small bowl food processor blend the tuna until a smooth and creamy consistency, adding liquid as needed. In a bowl, add puréed add ins per individual preference to the puréed tuna. Commonly added ingredients include celery, onion, relish. Add mayonnaise. Stir to mix all ingredients.
Chicken Salad
Drain canned chicken, reserving any liquid. Using a small bowl food processor blend the chicken until a smooth and creamy consistency, adding liquid as needed. May need more chicken broth if not enough liquid reserve in the can. In a bowl, add puréed add ins per individual preference to the puréed chicken. Commonly added ingredients include celery, onion, and dijon mustard. Add mayonnaise. Stir to mix all ingredients.
Ham Salad
Place ham salad in a small bowl food processor, add water in small amounts and blend the ham until a smooth and creamy consistency. In a bowl, add puréed add ins per individual preference to the puréed ham. Commonly added ingredients include celery, onion, cucumber, dry dill weed, and mustard. Add mayonnaise. Stir to mix all ingredients.
TIP: Explore other recipes to use puréed canned meats such as in soups, meat pies, or in a sauce.
CONCLUSION:
Hopefully, you have found easy-to-purée meat solutions for your loved one in this post. Whether you are a beginner or an experienced caregiver preparing purée meats I hope you add these simple and delicious recipes into your meal rotations. These classic salads are a familiar comfort food more many people and may these foods bring comfort to your loved one.
Are you concerned that your loved one is having swallowing difficulties but don’t know for sure? What signs should you be looking for that would indicate red flags for a swallow problem?
You are not alone as swallowing problems are common in older people. Swallowing may seem like a simple task, buts it’s actually a complex process involving many muscles and nerves working together in a timely fashion to be normal. When something disrupts this process, it can lead to various swallowing problems , medically known as dysphagia.
It can be very overwhelming to navigate this aspect of caregiving. As a speech pathologist I have worked with numerous individuals and their families and caregivers facing swallowing challenges. I’d like to share some important information to help you recognize the red flags that may indicate a swallowing problem in your loved one.
In this blog post, we’ll explore common signs and symptoms of swallowing problems from a caregiver’s perspective. I will give you the information you need to know and what steps to take next. By knowing what to watch for and what to report to your medical providers, you are playing a crucial role in identifying a swallowing problem.
The four phases of swallowing:
On my first visit to see an individual, I may have information in their chart about a known swallowing problem and the etiology or cause for the dysphagia diagnosis. Other times, I am going in blind with no information other than a speech order for a swallowing evaluation.
The act of swallowing is segmented into four phases: oral preparatory phase, oral phase, pharyngeal phase and esophageal phase. Depending on what and where you read, these phases can be named differently and can be broken down into different number of phases. There can be a disorder or problem in one phase only of the swallow or a combination of problems in two or more parts of the swallow.
Swallowing problems can be of a sudden onset nature, but more commonly they have existed over several weeks, months or even years. Over time, individuals with swallowing difficulties adapt their eating habits or modify their diets by avoiding foods that trigger symptoms or have learned a strategy to help them swallow.
These adaptations may help them cope with their problem, but it does not address the underlying issue. This lack of awareness, fear or embarrassment, denial or adaptations without addressing the issue could lead to or exacerbate poor nutrition, weight loss issues, risk of dehydration, risk of respiratory infections and overall contribute negatively to health and wellbeing.
Let’s look at each phase of swallowing , identify signs of common swallow problems and potential causes for each problem. These phases are dynamic and overlap. By no means is this a complete and exhaustive list. Identifying signs is recognizing a potential problem, but is not indicative of a swallow problem.
COMMON SIGNS AND SYMPTOMS OF DYSPHAGIA:
PHASES OF SWALLOW
SIGNS OF SWALLOW PROBLEM
POTENTIAL CAUSE OF PROBLEM
1. ORAL PREPATORY PHASE
DROOLING, LOSS OF FOOD OR LIQUID FROM LIPS
LIP CLOSURE: LIPS AREN’T CLOSING AROUND CUP, STRAW OR UTENSIL; DECREASED LIP STRENGTH; DECREASED LIP RANGE OF MOTION; DECREASED AWARENESS (COGNITION); DECREASED SENSATION (PARALYSIS); EXCESS SALIVA WITH POOR ABILITY TO MANAGE
FOOD SCATTERED THROUGHOUT MOUTH VS STAYING TOGETHER IN A FORMED BOLUS
TONGUE MOVEMENT: TONGUE IS NOT MANIPULATING FOOD OR LIQUID IN THE MOUTH; TONGUE IS NOT SHAPING FOOD ; TONGUE IS NOT MOVING FOOD TO TEETH FOR CHEWING; DECREASED TONGUE STRENGTH AND RANGE OF MOTION; DECREASED AWARENESS (COGNITION); DECREASED SENSATION (TONGUE RESECTION, RADIATION OR NERVE DAMAGE, PARALYSIS)
MINIMAL OR NO CHEWING ; MASHING FOOD AGAINST ROOF OF MOUTH VS CHEWING;
CHEWING/MASTICATION: NO TEETH; LACKING TEETH; POOR DENTITION; PAIN WITH CHEWING; MOUTH SORES; CAVITIES/INFECTIONS; ILL FITTING DENTURES; LACKS ROTARY CHEWING; HOLDS FOOD IN MOUTH VS CHEWING (COGNITION); PROBLEMS WITH JAW OPEN AND CLOSING; DRY MOUTH; LACKS SALIVA TO MIX WITH FOOD
FOOD POCKETING OR GETTING STUCK IN CHEEKS
PARALYSIS SIDE OF FACE; CHEEKS LACK MUSCLE STRENGTH AND TONE TO KEEP FOOD OUT OF CHEEK ; LACKS AWARENESS (COGNITIVE); DECREASED TONGUE MOVEMENT TO CLEAR FOOD FROM CHEEK
EXCESSIVE CHEWING; TAKES A LONG TIME TO EAT; HOLDING FOOD IN MOUTH
FOOD TEXTURE TOO CHALLENGING ; FATIGUE; SWALLOW GETS WORSE AS MEAL PROGRESSES; COGNITIVE PROBLEM; DECREASED AWARENESS -FORGETTING TO SWALLOW; LACK RECOGNITION OF FOOD; INATTENTION
2. ORAL PHASE
FOOD REMAINING IN MOUTH AFTER SWALLOW
TONGUE ELEVATION: TONGUE IS NOT ELEVATING TO ROOF OF MOUTH, TONGUE IS NOT PUSHING FOOD OR LIQUID UPWARD AND BACKWARD TOWARD BACK OF MOUTH; REDUCED TONGUE MOVEMENT; REDUCED TONGUE STRENGTH; TONGUE NOT ABLE TO PROPEL BOLUS BACKWARDS; TONGUE NOT RETRACTING FAR ENOUGH TOWARDS BACK OF MOUTH
COUGHING OR CHOKING BEFORE THE SWALLOW
TONGUE IS NOT MANAGING FOOD OR LIQUID TO KEEP TOGETHER AND IT IS PREMATURELY GOING DOWN THROAT BEFORE SWALLOW IS TRIGGERED; REDUCED TONGUE STRENGTH
HOLDING FOOD IN MOUTH AND WAITING FOR A SWALLOW
TIMELY SWALLOW: UNABLE TO TRIGGER A SWALLOW OR DELAY IN SWALLOWING; TONGUE WEAKNESS AND NOT PUSHING FOOD TO BACK OF MOUTH
3. PHARYNGEAL PHASE
FOOD OR DRINK GOING UP NOSE OR COMING OUT NOSE
SOFT PALATE ELEVATION: THE SOFT PALATE IS NOT ELEVATING TO CLOSE OFF NASAL PASSAGE TO PREVENT FOOD OR LIQUID FROM ENTERING NASAL CAVITY DURING THE SWALLOW
COUGHING OR CHOKING DURING OR AFTER THE SWALLOW
FOOD OR LIQUID PENETRATING INTO THE LARYNX; DECREASED AIRWAY PROTECTION; ASPIRATION -FOOD AND/OR LIQUID GOING INTO THE LUNGS; DECREASED LARYNGEAL ELEVATION; POOR TIMING OR UNCOORDINATED TIMING OF MUSCLES; VOCAL CORD PROBLEMS
FEELING OF FOOD CAUGHT IN THROAT; THROAT CLEARING; COUGHING
PHARYNGEAL CONSTRICTION: DECREASED PHARYNGEAL CONSTRICTION; FOOD RESIDUAL IN THROAT AFTER THE SWALLOW; FOOD OR LIQUID REMAINING ON THE WALLS OR IN POCKETS OF THE THROAT AFTER THE SWALLOW
4. ESOPHAGEAL PHASE
FEELING OF FOOD CAUGHT IN THROAT – AT TOP OF ESOPHAGUS
UPPER ESOPHAGEAL SPHINCTER: SPHINCTER NOT OPENING TIMELY OR WIDE ENOUGH FOR FOOD OR LIQUID TO PASS FROM THROAT INTO THE ESOPHAGUS; HAS TO SPIT FOOD BACK OUT; GAGGING, CHOKING AND COUGHING
BURPING, PAIN, DISCOMFORT IN THE CHEST;BURNING IN THE CHEST; DISCOMFORT UPPER ABDOMEN
HEARTBURN OR ACID REFLUX
BITTER TASTE , BURPING UP UNDIGESTED FOOD, A FEELING OF THROWING UP ; FEELING FOOD MOVING UP AND DOWN IN YOUR CHEST
REGURGITATION: SYMPTOMS OF GERD /REFLUX
FEELING OF FOOD AND/OR PILLS, GETTING STUCK IN CHEST; FEELING OF FULLNESS IN ESOPHAGUS
POTENTIAL ESOPHAGEAL ISSUES ; NARROWING OF ESOPHAGUS; DECREASED TIMELY EMPTYING OF THE ESOPHAGUS; HERNIA; STRICTURE; WEBBING ETC,.
COGNITION & DYSPHAGIA:
There is no medical term called cognitive dysphagia but cognition plays a crucial role in the swallowing process. Cognitive dysphagia could be used to describe dysphagia that is primarily driven by cognitive impairments such as dementia and traumatic brain injuries. The etiology of the swallowing problem is cognitive vs. structural or a neuromuscular problem.
Cognitive factors can certainly contribute to swallowing difficulties in some individuals. Cognitively impaired persons may have impairments in the areas of attention, memory, problem solving abilities, and sensory perception, all of which play a role in the swallowing process. It is important that cognitive functioning is taken into consideration when assessing a person for dysphagia and when developing a treatment plan.
EMOTIONAL TOLL OF DYSPHAGIA:
The most obvious signs and symptoms of a swallowing problem are physical in nature. However, dysphagia can have a significant impact on an individuals emotional toll and social habits. Below are additional red flags to observe for or questions to ask your loved ones when considering if your loved one may have a swallowing problem:
Eating or drinking or taking medications is stressful
One does not want to eat in public places or outside of the home
One does not find enjoyment or pleasure in eating any longer
Your loved one is not able to eat the foods they enjoy
Ones social life has changed because of their swallowing problem
Swallowing problem is causing stress, anxiety and/or depression
Not eating, drinking or taking medications because of swallowing problem
Fear of choking , fear of not being able to breath or maybe even die
NEXT STEPS TO TAKE:
If your loved one or someone you are caregiving for is experiencing swallowing difficulties, it is crucial for them to seek an assessment from medical professionals. Here are suggested steps to take:
Schedule An Appointment with Their Primary Care Physician: Your PCP can conduct an initial assessment , discuss the symptoms, and determine the appropriate plan of care.
Be Prepared to Describe Symptoms: Hopefully the most common red flags listed above will give you the knowledge to talk about the physical and/or emotional characteristics of your particular swallowing problem. It may be helpful to write these down ahead of your appointment so to be thorough and exact in describing what your loved one is experiencing.
Seek Further Evaluation: Discuss treatment options with your physician. If your physician is in agreement that a diagnosis of dysphagia is suspected, depending on the symptoms a referral to a specialist for further evaluation will be the reasonable next step. This could include a speech-language pathologist, otolaryngologist or ENT (Ear, Nose & Throat doctor), gastroenterologist and/or a neurologist. There are various tests that may be recommended dependent on the type of specialist you see and the type of problem you present with.
Follow Treatment Recommendations: Treatment for dysphagia varies depending on the underlying cause. The healthcare provider will discuss treatment options based on findings from their evaluations. This may include dietary modifications, swallowing exercises, medications, or surgical interventions.
Seek Support: Living with dysphagia can be challenging. Knowledge is powerful in helping you understand and manage your swallowing problems. Speech-language pathologists can provide valuable guidance, information and support. This may include teaching on how to modify textures, , how to position a person for optimal safety for oral intake, compensatory swallowing strategies to reduce risk , teaching on aspiration precautions and reflux precautions, and adaptive utensils, cups and dishes for maximizing independence and oral intake.
Monitor Symptoms: It is vital to follow up with your PCP after a treatment or intervention has been implemented to discuss progress or lack of progress in managing the symptoms of dysphagia. It may be necessary to adjust treatments or seek further diagnostic work ups to get more favorable outcomes.
CONCLUSION:
I am amazed over and over again with how long some individuals live with a swallowing problem and have never mentioned this to their physician before. An appropriate evaluation, diagnosis, and treatment can improve a persons swallowing abilities and improve overall quality of life and health. Swallowing can have a profound impact on daily life. I strongly encourage you seek evaluation and guidance from a qualified healthcare provider for a thorough assessment and dysphagia management plan.
Puréeing carrots isn’t just about making them easier to swallowing; it’s about layering flavors to enhance your loved one’s meals. Carrots are an easy food to make a smooth purée from and are a comfort food for many people.
Carrots are nutritious, inexpensive, readily available and last a long time in the refrigerator. They are easy to prepare. For those reasons, this vegetable is a win-win in my book!
Let’s look at creative ways we can elevate the humble carrot into side dishes that both you and your loved one will enjoy. These recipes are great to serve at a mealtime with family or friends so everyone is eating the same foods, enhancing a comfortable and social experience for the loved one requiring a puréed diet.
1. Sweet Carrots
Let’s start by adding a touch of sweetness to your puréed carrots. Although carrots have a natural sweetness to them, they can be enhanced easily and elevated with a touch of additional sweeteners.
For adding sweetness to many puréed foods , you are going to want to keep honey and maple syrup stocked in the pantry.
If you don’t happen to have either of those on hand, it is easy to make your own brown sugar simple syrup by dissolving in a saucepan over medium heat equal parts brown sugar and water. You are going to bring to a boil and immediately remove from the heat and cool.
This syrup will make a rich caramel or toffee like sauce to add to your puréed dishes for sweetness. You can store this easy and versatile sweetener in the refrigerator to use in your hot drinks, baking, and as a substitute for maple syrup.
2. Savory Carrots
Savory defined is something full of flavor, delicious and tasty. Savory food has a salty or spicy flavor rather than a sweet one. Savory food is full-flavored.
Instead of plain puréed carrots, let’s add layers of rich and complex flavors achieved through use of herb and spices.
Do a quick search online and you’ll find many suggested spices and combinations of spices that pair well to compliment carrots. Common spices include salt, pepper, garlic, rosemary, parsley, cumin , thyme, cinnamon , ginger and nutmeg.
I tend to look at several recipes when I am planning to cook a particular vegetable or food to see what spices are often added in the recipes and then I search in my own cupboards and use what I have on hand.
3. Tangy Carrots
Adding tanginess to foods enhances their flavors by providing a contrasting element of acidity or brightness. It can make simple dishes more complex and appealing to the palate.
Additionally, research suggests that tangy flavors can stimulate the appetite, especially for individuals with a deceased sense of taste.
Tanginess can be achieved through various ingredients, including citrus fruits, vinegars, fermented foods and certain herbs or spices.
a. Citrus Fruits: Fresh lemon, lime, or orange juice can add a bright and tangy flavor to dishes. Zest from citrus fruits can also provide a concentrated burst of tanginess.
b. Vinegars: Various types of vinegar, such as balsamic, apple cider, red wine or white wine vinegar, can be used to add acidity and tanginess to dressings, sauces and marinades.
c. Fermented Foods: Ingredients like pickles, sauerkraut, kimchi, and yogurt contain natural tanginess which can be incorporated into dishes for flavor complexity.
d. Tart Fruits: Tart fruits like green apples, cranberries and sour cherries can impart tanginess when added to recipes, either in their natural form or as juices or sauces.
e. Herbs and Spices: Certain herbs and spices, such as vinegar-based hot sauces and mustards can contribute tanginess while also adding depth of flavor to dishes.
Creamy and cheesy goodness!
4. Creamy Carrots
This one surprised me! I had never thought of adding milk to carrots, but oh I am so glad I did! For a velvety smooth texture, add a splash of cream or coconut milk to your puréed carrots. This adds a richness that is incredibly satisfying to eat.
Think of other dairy products you could add to get an extra layer of creaminess.
Experiment with these dairy additions to find the perfect balance of creaminess and flavor in your carrot recipes: cream or half-and-half; yogurt; sour cream; cream cheese; butter and grated cheeses.
Sweet and savory carrots all in one! By roasting the vegetables you create a deep, rich full-flavor to be infused in this purée dish. Adding honey to the carrots, towards the end of roasting, adds a layer of sweetness.
1-3tbsp broth or wateradd liquid as needed for desired smooth texture
Instructions
Preheat oven to 375℉
Wash carrots, peel and cut into uniform strips and place on roasting sheet
Peel onion and cut into quarters and place on roasting sheet
cut one head of garlic in half, leaving the peel on but removing the inner stem. Place the garlic in a piece of aluminum foil, drizzle with extra virgin olive oil, salt and pepper and wrap into a pocket. Place on roasting sheet.
Drizzle oil , salt and pepper over the carrots and onions
Bake for 30-60 minutes. Check and stir every 15 minutes. Remove onions when cooked. After 30 minutes, drizzle honey over carrots and add dried parsley to carrots and bake until tender. Bake garlic until tender (garlic generally takes a total of 45-60 minutes).
Remove from oven and cool vegetables. Remove skins from the garlic. Place all vegetables in the blender and add 1 tablespoon at a time of broth, vegetable or chicken, or water as needed. Blend until smooth consistency.
Serve warm with a drizzle of honey on top.
Recipe #2:
Sweet Ginger Carrots
Sweet and savory flavors in one side dish! The ginger adds a perfect complement to the sweetness of the carrots.
Peel and wash carrots. Slice into equal size pieces. Steam or boil until tender enough to mash easily with a fork. Drain carrots, reserving some of the water.
In frying pan, melt butter and add all ingredients . Stir to combine.
Add carrots and simmer on medium heat. Stir until heated through.
Remove carrots from heat and cool.
Add carrots and sauce to the blender. Add reserved water one tablespoon at a time to the blender until desired smooth consistency.
Peel and wash carrots. Cut into equal size pieces. Boil or steam until tender. Drain carrots. Carrots should be mashable with a fork with no hard pieces.
Peel onion and purée in food processor until smooth. Remove any chunks.
Melt butter in frying pan over medium heat. Add puréed onions and bring to a simmer. Add spices and cook an additional 10 minutes on low heat.
Add dairy items and stir until cheese has melted.
Add carrots and simmer on low for 5 minutes. Remove from heat and cool.
Add carrots and cream sauce to blender and blend until desired smooth consistency. Add additional milk if more liquid is needed.
Puréeing carrots opens up a world of possibilities for caregivers looking to provide nourishing and delicious meals for their loved ones. There’s a puréed carrot recipe out there to suit every taste. Don’t be afraid to get creative and experiment with different flavor combinations. Best of all, carrots prepared in puréed fashion, are enjoyed by everyone.
Bananas are an inexpensive and easy food to start with when new to puréeing food. For this reason, they are often recommended as one of the first foods to prepare when getting introduced to a puréed diet. Below are several reasons for choosing bananas at the beginning of your puréed food journey:
Soft Texture: Bananas are naturally soft and have a smooth texture, which makes them easy to purée into a smooth consistency without any added ingredients. This makes bananas well suited for people with chewing difficulties or swallowing problems.
Mild Flavor: Most people do enjoy the mild and sweet flavor of bananas or can endure it.
Nutritious: Bananas are packed with many necessary vitamins and minerals. Data states they are a great source of essential nutrients , including potassium, vitamin C, vitamin B6 and dietary fiber among others.
Digestive Health: Research data also shows bananas help aid healthy digestion by adding bulk to stool and supporting regular bowel movements.
Versatility: Bananas are one of those foods that can be incorporated or paired nicely with other foods to make a variety of puréed dishes and recipes.
So without further delay, let’s look at some delicious ways to purée up this fruit!
Simple and sweet!
Recipe #1: Bananas in Blender – Straight Up
It doesn’t get any easier than this: place bananas in a blender and blend until smooth. Pour into a small bowl. Top off with Cool Whip and garnish with a sprinkle of cinnamon. This makes a quick dessert or snack that is creamy, light, and yummy any time of the day or night!
Caregiver tip: A good tip for any left over puréed banana is to stir in a teaspoon of lemon juice and store in the refrigerator in an airtight container. The lemon juice slows down the oxidation process and delays the banana from turning brown.
Light and tasty puréed banana pancakes to start off any day!
Recipe #2: Puréed Banana Pancakes
Pancakes are a favorite breakfast food for the masses. Adding puréed bananas to the batter makes these pancakes fluffy, moist and full of flavor. Using a pancake box mix makes it quick and easy for the caregiver to whip up a batch!
I made pancake batter according to the instructions on the pancake box mix. I added two puréed bananas to the mixture for 6-7 four inch pancakes. I also add vanilla and cinnamon to my pancakes but this is a personal preference. Cook pancakes.
Make a slurry. Use Simply Thick instant food thickener 0.4 fl oz packet of moderately thick, honey thick, level 3. Combine this packet with 1/2 cup of water in a shaker bottle. Shake several seconds until the water is honey consistency. (See picture below of the thickened water).
To a small saucer, add 1/4 cup of slurry to the saucer and spread to cover the bottom. Add two pancakes on top of the slurry. Pour remaining 1/4 cup slurry to top of the pancakes using a spoon to cover entire pancake with the mixture. Cover with plastic wrap and set aside for 10 minutes.
Take the soaked pancakes in the slurry, add to blender and blend until desired smooth consistency.
Place the blended pancakes onto a saucer and microwave until heated through.
Add maple syrup or your topping of choice and enjoy!
Slurry used to purée bread products such as pancakes and pie crust below.
Caregiver tip: Freeze any leftover puréed bananas in ice cube trays. They are great to have on hand to put into smoothies! Freezing saves time and money.
Pie anyone?
Recipe #3: Banana Cream Pie with Puréed Crust
Who doesn’t like banana cream pie? In this recipe, it is the crust that I am puréeing.
Take a fresh or frozen banana cream pie. If frozen, thaw the pie.
Carefully scoop the filling and cream from the crust and set aside.
Make a slurry: Use Simply Thick instant food thickener 0.4 fl oz packet of moderately thick, honey thick, level 3. Combine this packet with 1/2 cup of water in a shaker bottle. Shake several seconds until the water is honey consistency.
Pour 1/4 cup of slurry onto a saucer. Place the crust on top of the slurry. Cover the crust with 1/4 cup of slurry being sure the crust is covered completely with the slurry. Cover the saucer with plastic wrap and set aside 10 minutes or until the crust is soft and saturated.
Pour crust and slurry in a blender and blend until smooth.
Reassemble pie in a bowl. Spoon the crust on the bottom of the bowl, top with pie filling and cream on top.
Recipe #4: Honey Grilled Banana Sauce
These little tasty banana coins are cooked in a caramel sauce to make a thick sweet concoction to add as a topping for ice cream, yogurt, puréed pancakes, puréed waffles, etc,. They can be cooked on a grill, in the oven or on the stove top.
2 peeled bananas sliced into 1/2 inch thick “coins”
Add the following ingredients to a frying pan on medium high heat: 1 tablespoon of butter, 2 tablespoons honey, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon salt. Mix and stir ingredients . (you could substitute brown sugar or maple syrup for the honey)
Add banana slices to the mixture in the frying pan and cook on both sides for 2-3 minutes. Watch carefully that your sauce doesn’t get too hot and burns. Look for a brown caramelized color.
After bananas are cooked, allow to cool before adding the bananas and caramel sauce to a blender and blend until smooth.
Recipe #5: Peanut Butter Banana Smoothie
Smoothies are quick, easy and very versatile to mix up for new flavors. One of my favorite combinations is peanut butter and banana! I find that people on puréed diets really, really miss peanut butter. This is a wonderful way for them to have a taste of this flavor!
Put the following ingredients in a blender and blend until smooth.
1/2 cup of blended yogurt of your choice, plain or vanilla flavored
1 banana, fresh or frozen
1/2 cup ice
1/4 cup milk of your choice
1/3 cup peanut butter
1 tablespoon honey (can substitute honey for your sweetener of choice)
Conclusion
Overall, bananas are a simple, inexpensive, and tasty fruit to prepare and add to your puréed recipes.
In the recipes I selected for this post, I try and keep in mind the caregiver burden in making them. I hope you find them to be easy to make if you are a beginner and find them enjoyable if you are a seasoned cook for puréeing foods.
I hope to have a Youtube channel up and running in the near future so caregivers can see a video for making the recipes posted here on my website.
Until next post, I hope you have a few peaceful moments to yourself today!
Please note that some of the links in this blog post are affiliate links, which means that I may earn a commission if you click on the link and make a purchase.I only recommend products or services that I have personally used or thoroughly researched and believe will add value to my readers. However, please understand that I cannot guarantee your satisfaction with the product or service, and any purchase you make is at your own risk. Your support through these affiliate links helps me to continue providing valuable content on this blog, and I sincerely appreciate it. If you have any questions or concerns about the affiliate links used in this post, please feel free to contact me. Thank you for your support and for being a valued reader of Caregiving Done Well.
Welcome to the world of puréed foods at your local grocery store! Understanding the variety of puréed options available at the grocery store can make the beginning of your journey into puréed foods a whole lot smoother. When individuals have to transition to a puréed diet, there are several challenges and emotions that may arise. We’ll look at what those challenges are in meeting this diet restriction. This post will provide you with the best options during your grocery run.
Exploring Puréed Options at the Grocery Store
We are fortunate to live in a time where grocery stores provide a variety of foods already in a puréed form once we get used to looking for them. Essentially we are looking for foods that have already been blended or processed into a smooth consistency. This is a convenient way to provide puréed foods in the first days of a persons diet change relieving some of the pressure of having to make your own. Some of the common puréed foods you might shop for include the following:
Canned Purees: Look for canned varieties of fruits and vegetables like applesauce, cranberry sauce , lemon curd and pumpkin puree. Cans or boxes of cream soups ready to heat and serve. Soups, such as tomato, butternut squash or cream of broccoli, offer a comforting and nutritious meal option. Canned refried beans. Canned or jars of gravy and sauces that can be layered as toppings on puréed vegetables and meats for added flavor and convenience to meal preparation.
Deli Purees: Hummus and guacamole. Egg salad, tuna salad and chicken salad are deli options that may require further processing at home to turn into a smooth puree. Smooth spinach dip already made. Pesto is a blended mixture of basil, garlic, pine nuts, parmesan cheese and olive oil. This will also require further blending at home.
Frozen Purees: Frozen creamed or mashed vegetables i.e., spinach, potatoes, and winter squash. Sorbet is a frozen dessert made from puréed fruit, sugar and water. It’s dairy free and has a smooth and icy texture, making it a refreshing option for those looking for a light and fruity treat. Ice cream cups. Frozen yogurt. Smoothie packs containing proportioned fruits and some include vegetables that can be blended into a smooth, puréed consistency. These make for a delicious and nutritious dessert or snack.
Dairy Purees: yogurts that are smooth blended. Some varieties of cottage cheese are available in a creamy or whipped consistency, resembling a puree. Whipped or spreadable cream cheeses and sour cream. Some grocery stores sell a wide variety of smoothies in the dairy section.
Dessert Purees: Applesauce and other single serve cups of fruit purees. Fruit puree pouches that are portable and convenient snacks made from pureed fruits like apples, bananas, or berries. They’re often marketed as healthy snacks for kids but can be enjoyed by people of all ages. Gelatin desserts in a variety of flavors that can be enjoyed on their own or with whipped cream.
Baby Food Purees: I have had several adults find these convenient jars or pouches perfect for quick and easy consumption. They offer a wide range of fruit and vegetable options.
These common foods found at your local grocery store provide a varied choice for individuals on a puréed diet. These food options offer convenience, versatility, and nutrition. They are quick and easy meal solutions for those new to following or preparing a pureéd food diet. It’s a good place to start, catch your breath with the new changes and challenges, and then start to build on these foods for more variety and palate pleasing meals!
Most Commonly Consumed Puréed Foods
What are individuals eating? What will I make at home? A puréed diet are foods that are easy to swallow, or digest, and have a smooth texture. You may or may not be ready to prepare or know how to puree all the foods listed below, but it will provide you with a list of foods that are most commonly eaten by individuals requiring a puréed diet. Hopefully, this list will provide you with some ideas and educate you on further foods to consider while you start this journey.
Cooked Vegetables: Vegetables such as carrots, sweet potatoes, and squash are commonly puréed as they become soft and easy to blend after cooking.
Fruits: Soft fruits like bananas, avocados , applesauce, pears and peaches are popular choices for puréeing. They provide natural sweetness and are easy to blend into smooth textures.
Soups: Puréed soups made from vegetables, legumes, or meats are common staples in a puréed diet. Varieties like tomato soup, butternut squash soups and cream soups are greater soups for the beginner preparing puréed food. If your loved one is also on thickened liquids, soups would need to be thickened to the appropriate thickness.
Meats: Canned meats, cooked meats, poultry or fish can be puréed. Meats are often puréed with broth or sauces for added moisture and flavor.
Dairy Products: Multiple dairy products are suitable for puréeing such as yogurt, cottage cheese, ricotta cheese, and cream cheese. When added to other foods they producing a creaminess to puréed dishes.
Grains: Cooked grains such as rice, quinoa, oats, and couscous can be puréed with broth or milk into a smooth texture.
Legumes: Cooked and puréed legumes like beans, lentils and chickpeas can be seasoned and blended into creamy dips or spreads. They are great for adding to other foods as a thickener and flavor.
Eggs: Eggs are a staple for many of us in our diets. Soft-cooked or scrambled eggs can be mixed with milk or broth into a smooth puréed consistency.
Smoothies: Blended drinks made from puréed fruits, vegetables , yogurt, and liquid are popular choices for individuals on a puréed diet. They provide hydration, nutrients , and variety in flavor. In my experience , when people do not have an appetite for food, we can more easily get them to drink. Smoothies are a great way to add calories and nutrition.
Desserts: Everyone enjoys a sweet dessert. Fruit sorbets, pudding, gelatin, and frozen yogurt and ice cream are sweet puréed options. Be aware that if you or your loved one also require thickened liquids, that gelatin and ice cream is a thin liquid and would be prohibited.
Challenges to a Puréed Food Diet
There are common problems that individuals may face when having to puree their food. Being aware of the challenges and the feelings that are commonly experienced when having to puree your food will better prepare yourself as a caregiver in navigating the challenges as they arise.
Pureeing food initially will require some patience, creativity and possibly some support to overcome the various challenges that you or your loved one may experience.
In my experience, especially for the elderly caregiver, they are often confused on how to puree food and what to puree for their loved one. There is the added burden a caregiver may feel for being the one responsible for providing a safe and varied puréed diet.
Several challenges may arise when individuals have to transition to a puréed food diet including:
Texture and taste changes: Puréed foods look very different in texture from solid foods that are familiar to us. The uniform texture of puréed foods can lead to a less satisfying eating experience for some individuals. Puréed foods may taste different from their solid equivalent which takes some getting used to.
Limited Food Choices: The assortment of foods that can be puréed is somewhat limited compared to solid foods. (I plan to debunk this notion!) This limitation can make meal planning more challenging, leading to boredom or dissatisfaction with the diet.
Nutritional Concerns: Caregivers are very concerned with being able to puree a variety of foods and have their loved ones consume enough to meet their nutritional needs and calories.
Difficulty in Social Settings: Eating is a social activity. Individuals on a puréed diet may feel isolated or self-conscious when dining with others who are eating solid foods. This can limit social interactions and lead to isolation , feelings of exclusion or embarrassment.
Time and Effort Required: Preparing puréed foods at home can be time-consuming and labor-intensive. Like any new skill, there is a learning curve when you are just starting out and it can feel overwhelming. There is the added layer of difficulty if yourself or the caregiver have limitations with mobility or energy to take on this added challenge.
Emotional Impact: Having to transition to a puréed diet is very emotional , particularly if it’s associated with a medical condition or health setback. It may signify a loss of independence , a decline in one’s condition or disease or a new diagnosis of dysphagia. With a new or worsening swallowing problem comes a heightened fear or risk for a person to safely eat orally. These feels of frustration, sadness and/or anxiety are experienced by the individual themselves, as well as, their loved ones and caregiver(s).
Supporting a Person on a Puréed Diet
Changing one’s diet is a daunting and challenging task for any of us with or without the necessity to do so for a medical cause. Having to transition to a puréed diet is often not a planned or expected change to make.
There is a lot one can do for themselves or for the one they care for going through this shift in diet consistency. We can support a person and provide them with patience, understanding and encouragement. Here are some ways to provide support:
Educate yourself: Educating yourself will bring a sense of control. We don’t know what we don’t know and what we don’t know can feed on anxieties and worries. Learning about the medical condition and dietary restrictions will bring more understanding. This knowledge will help you support them effectively and make appropriate food choices.
Listen and Communicate: If your loved one is able to express themselves, listen to their concerns. Offer reassurance and validate their feelings, acknowledging that changing dietary habits can be challenging.
Be Flexible and Creative: As I mentioned above in the post, a new skill takes time to develop. Help them explore new foods and recipes that align with their dietary requirements. Find easy foods to start with, like foods mentioned above, at the grocery store. Offer suggestions and assistance in meal planning and preparation . Be flexible and open to trying new ingredients and cooking methods as time goes on.
Provide Practical Assistance: Offer practical support such as grocery shopping, meal preparation, and cooking. Help them identify suitable foods at the grocery store. Assist with meal preparation and cooking especially if they have physical limitations or are adjusting to pureeing foods themselves. If a puréed diet is a long-term diet restriction, one may consider exploring commercial puréed foods to purchase and have delivered if preparing one’s own is not possible or feasible.
Offer Emotional Support: Extending empathy, encouragement, and positivity will demonstrate your understanding of the challenges they are facing and show that you are there to support them.
Seek Professional Guidance: Seek consults with healthcare professionals , such as dietitians, nutritionists or speech-language pathologists for personalized dietary advice and guidance. Professional support can provide valuable insights and strategies tailored to their specific needs and medical condition. Professionals can answer your many questions and provide relief to stress one may be feeling.
Conclusion
The grocery store will be your first stop when transitioning to a puréed diet. As a beginner, make a shopping list of the common foods mentioned above to provide you with quick and convenient foods to provide to your loved one in those early days.
Gradually you can move on to the most commonly eaten foods on a puréed diet that will require further preparation at home as you adjust to the challenges you may be facing. In future posts, I will be providing step by step instructions , recipes and videos for further education and teaching.
