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!
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.
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!
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