Week Two: Pureed Food

At the beginning of the second-week post-placement, your diet will be advanced to a pureed food diet. During this transition, it is important to listen to your body to see if you can tolerate pureed foods comfortably. It is best to start slow and take ¥our time, introducing one food at a time. Remember to stop eating if you feel any discomfort or pressure.

How to make a Simple Puree:

Step One: Cut food into small pieces and place into a food processor or blender.

Step Two: Add liquid (such as water, low sodium broth, or sugar-free juice) to cover the blades.

Step Three: Blend until smooth applesauce-like consistency.

Step Four: Strain out any pieces of food, seeds, or lumps.

Step Five: Add spices to flavor the puree.

Banana Coconut Milk and Cinnamon




½ Banana, peeled

1-2 tablespoons Coconut Milk

¼ teaspoon Cinnamon


  • Place banana in a small bowl and smash with a fork until almost smooth.
  • Microwave the banana for ten seconds, stir and repeat until the puree is warm.
  • Stir in coconut milk and cinnamon and serve.

Mashed Cauliflower with Parmesan and Chives



2 small heads Cauliflower, leaves removed and cut into small florets

2 cups Chicken or Vegetable broth

¼ cup grated Parmesan Cheese

¼ cup Fresh Chives, chopped

Kosher salt and Ground Black Pepper


  • In a medium saucepan, combine the cauliflower and broth and bring to a boil. Reduce the heat to a simmer and cover with a lid, cook for 15-30 minutes or until the cauliflower is tender, but not completely falling apart.
  • Use a slotted spoon to transfer the cauliflower to a food processor and puree until silky smooth. Transfer into a bowl and stir in the grated Parmesan cheese and chives. Season with salt and pepper to taste. Serve warm.

Avocado, Chicken, and Potato Puree




1 small Potato, peeled

2 oz. Skinless and Boneless Chicken Thigh or Breast

½ ripe Avocado, peeled and stoned

2 teaspoons Skim Milk

Salt and Ground Black Pepper


  • Steam the potato and chicken together for 25-30 minutes.
  • Place the chicken and potato in a blender or food processor with the avocado, milk, salt, and pepper to taste. Puree until smooth, thin with further milk if a thinner consistency is desired.

Carrot Applesauce



6 Apples, cored and chopped (leaving peel intact adds extra fiber)

3-4 Carrots, peeled and chopped

1 teaspoon Cinnamon

½ teaspoon Cloves

1 teaspoon Vanilla Extract

1 cup Water


  • Add all ingredients to a medium stock pot and bring to a boil. Reduce heat to a simmer, cover and cook for 35-45 minutes, stirring occasionally. Let cool slightly.
  • Transfer all ingredients to a blender or food processor and pulse until you have reached your desired consistency. Store in an air-tight container in the fridge for up to five days or in the freezer for three months.