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Worries about starting Puree Stage



I'm starting to get a bit apprehensive now. I'm comfortable with my thick-ish soups and my yogurts.

I was worried after my attempt last night of blended sausage and mash. I only managed a teaspoon and a half - you know the small narrow teaspoon. I had indigestion like pain for a little while. I had some volvic apple flavoured water a little while after my teaspoon of puree. Then about 9ish I had my ambrosia custard pot. Well half, it was a chocolate one 1st time I've attempted the chocolate flavour but, I only managed to get 1/2 way through because of this indigestion thing started. I was worried it was the fat from the sausage and butter from the teaspoon earlier or was it because it was the chocolate custard or was it because I had the juice and custard too close together?

So now I'm worrying about my puree stage. I don’t want to get aches and pains but, I of course want to move on - I think?! Haha. I don't know do I keep it at thick soup consistency and get thicker, or is it soft mash potato consistency - I bought a potato ricer thingy bob yesterday to make sure its all lump free. Ahhhh it's not as easy as I thought. My diet sheet says scrambled egg! I dont like sloppy scrambled egg, I cook it until there's no liquid - kind of like the McDonald's b/fast one haha (sorry to mention the M word lol) is that too firm or ok?(it might be different in the uk to u.s but its a firm block kinda like a spanish omlette?) OMG! Questions questions.

I've got an appointment today so I will ask when there and hopefully come away a bit more relaxed about it all smile.gif

As always if anyone has any ideas or tips even menus please let me know!

Thanks in advance, Have a great day xx


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