Whether you’re recuperating from a medical procedure or have a condition that makes it difficult for you to swallow or just need to evaluate various assortments of food sources, high protein pureed food recipes are an incredible decision for you.
You can make pureed food with a wide range of fixings to enliven your eating regimen. These recipes are an extraordinary spot to begin on the off chance that you need flavorful yet basic high protein pureed recipes.
What is Pureed Food?
Pureed eats fewer carbs alludes to surface change slims down, by which all food sources are reliably delicate and pudding-like. As a rule, a specialist prescribes pureed diet to people with medical issues that can’t permit them to devour strong food varieties.
These circumstances incorporate;
- Eating and gulping issues
- Dental medical procedure
- Injury in the throat, mouth, or throat
- Oral diseases
- Missing teeth
- Stomach related messes
- Bariatric medical procedure
Neurological problems influence the capacity to bite, chomp, or swallow. They also incorporate stroke, Parkinson’s sickness, and Alzheimer’s infection.
Individuals with this medical issue get every one of the supplements, nutrients, and minerals from pureed food varieties. Through that, they diminish stomach-related issues dangers and gagging.
Smokey White Bean High Protein Pureed Food Recipes
This bean puree recipe is also overflowing with protein from the white beans and is great for eating in isolation or diving veggies into. Liquid smoke and smoked paprika give this bean puree an amazing kick of zing, while the garlic, onion, and dried flavors add layers of flavor. In case you don’t have the flavors, all in all, you can just use what you wind up having.
- 2 cans of small white beans, drained and rinsed
- 3 cloves garlic, chopped
- 1 small white onion, chopped
- 1 tbsp olive oil
- 1 tsp liquid smoke
- 1/2 tsp smoked paprika
- 1/2 tsp dried rosemary
- 1/4 tsp dried thyme
- 2 tbsp vegetable broth
- Salt and pepper, to taste
Heat oil over medium heat in a saute pan. Add garlic and onions. Saute until cooked through. Add beans, liquid smoke, and spices. Saute until heated through. In a food processor, combine bean mixture with 2 tbsp broth and puree on high until smooth. Serve hot or place in the refrigerator to serve cold!
Pear and Ricotta High Protein Pureed Food Recipes
This pear and ricotta puree is a scrumptious puree choice that is high in protein and feels like you’re eating a pastry. Yogurt and ricotta, both high in protein, alongside pears make up the main part of this recipe. The puree is enhanced with vanilla embodiment and a spot of cinnamon sprinkled on top.
- 125g ricotta
- 2 tbsp plain, unsweetened high protein yogurt
- 3 pieces tinned pear (lite, no added sugar)
- 1/2 tsp vanilla essence
- 1/4 tsp cinnamon
Using a mini food processor or stick blender, blend all the ingredients until completely smooth.
Divide into ramekins and sprinkle with extra cinnamon to serve.
Completely Stacked Cauliflower Squash – High Protein Pureed Food Recipes
A bowl of completely stacked high protein cauliflower squash is also something to become amped up for. This tasty feast is made by pureeing cauliflower and fixing it with flavorful bacon and cheddar. This recipe incorporates a few distinct flavors like garlic glue, chives, and Italian flavoring which give it an adjusted flavor for a delightful dinner.
- 1 Medium Cauliflower
- 180ml (¾ cup) Water
- 42g (3 tbsp) Butter
- 1 tsp Salt (or to taste)
- 1 tsp Fresh Thyme (optional)
- Cracked Black Pepper (to taste)
Remove the base and outer leaves from the cauliflower and wash. Chop into small 0.5 – 1 cm (0.2-0.3 inch) pieces. Don’t worry about keeping florets intact
In a large pot, bring ¾ cup (180ml) of water to a boil. Add the cauliflower; bring it back to a boil. Cover, reduce the heat to low, and steam for 10-15 minutes, or until the cauliflower is very tender.
Use a slotted spoon to transfer the cauliflower to a food processor. Blend until smooth adding some of the cooking liquid if needed (alternatively add baby milk).
Dark Bean Soup High Protein Pureed Food Recipes
This recipe for generous dark beans soup is also filling and will leave you feeling warm and comfortable. It is made with dark beans, veggies, and flavors to make a rich and velvety soup that is overflowing with flavor. To make it much more protein-pressed, you can blend it in with different beans rather than simply dark beans.
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 15-ounce cans of black beans, rinsed
- 3 cups water
- ½ cup prepared salsa
- ¼ teaspoon salt
- 1 tablespoon lime juice
- 4 tablespoons reduced-fat sour cream (optional)
- 2 tablespoons chopped fresh cilantro (optional)
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to soften, 2 to 3 minutes. Also, Add chili powder and cumin and cook, stirring, for 1 minute more. Add beans, water, salsa, and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice.
Transfer half the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan. Serve garnished with sour cream and cilantro, if desired.
Pureed Food Exemplary Egg Salad – High Protein Pureed Food Recipes
This recipe for pureed exemplary egg salad also transforms a customary egg salad into a smooth and velvety puree. All you also want are hard-bubbled eggs, mayonnaise, yogurt, salt, and pepper. Mix everything up, and you have a velvety egg salad! You can likewise add various flavors, for example, paprika to draw out the flavor, as a matter of fact.
- 12 Eggs hard boiled
- 6 Tbsp Light Mayonnaise
- 6 Tbsp Low Fat Greek Yogurt
- 1.5 Tbsp Yellow Mustard
- 2 Tbsp Sweet Relish
- 1 tsp Celery Salt
- ½ tsp Black Pepper
Hard Boil, Cool, and Peel the eggs. Quarter them and pulse them in the food processor enough times to ensure you have a fixed chopped mix.
Add in the mayonnaise, yogurt, mustard, celery salt, and pepper. Mix again in the food processor. Add in the relish and quickly pulse to ensure everything is well mixed.
Eat as is, and store the remainder in the refrigerator.
Pureed Food Bean Soup – High Protein Pureed Food Recipes
If you are looking for high-protein food assortments, bean soups are also constantly an exceptional spot to start. This pureed bean soup is smooth, filling, and overflowing with flavor from the extra veggies and pinto beans. Coconut milk adds lavishness, while dill and parsley add a herby flavor to the soup. You can moreover add anything different flavors you like to eat.
- 2 tbsp. olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 4 garlic cloves, finely chopped
- 30 oz. (2 cans) cooked pinto beans or other beans
- 7 cups vegetable broth
- ¼ cup chopped dill
- ¼ cup chopped parsley
- ⅓ cup full-fat coconut milk optional
- salt and pepper, to taste depending on the broth used
Sauté the onion, carrots, celery, and garlic with oil in a pot over medium heat, until softened and starting to brown (about 10 minutes).
Add the beans, broth, salt, and pepper (sometimes the broth is salty enough, so add as needed). Bring it to a boil, reduce the heat to medium-low, and cook for about 30 minutes.
In the meantime, toss the bread into the skillet, drizzle it with oil, sprinkle it with some salt, and toast it over medium heat until nicely browned and crunchy.
Add the dill and parsley to the soup and then remove the pot from the heat. Purée with an immersion blender until smooth.
Return the soup to the heat, add the coconut milk, stir, and bring it to a gentle simmer. Turn off the heat.
To serve this bean soup, pour it into a bowl, drizzle it with coconut milk, and add some croutons and chopped parsley on top.
Strawberry and Avocado High Protein Pureed Food Recipes
A strawberry and avocado puree is a delectably sweet and new puree that is loaded up with solid protein. This is a basic recipe comprised of strawberries, avocados, protein powder, and water. Mix every one of the fixings together to get a light and cushy combination that is refreshingly sweet.
- 400 g Strawberries hulled and chopped
- 200 g Avocado peeled and diced
- 2 Heaped Spoons of Strawberry Protein Powder
- 1 Tablespoon Water
Add all your ingredients to the mixer.
Blend for 30 seconds.
Pour into small glasses or dishes and put into the fridge for 2 hours. You can get more from this video.
High Protein Pudding High Protein Pureed Food Recipes
This pudding is made with whey protein powder to provide it with an additional piece of health benefit. Different fixings incorporate almond milk, chia seeds, cocoa powder, and a touch of salt. You can likewise add a twirl of peanut butter to make it extra smooth and get more protein in your pudding.
- 1 package (1 oz) of Butterscotch
- 1 cup skim milk
- 2 scoops vanilla or unflavored protein powder
- 1/2 cup canned pumpkin
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. ginger
- 2 scoops vanilla Premier Protein powder
Measure 1 cup of cold skim milk.
Add 2 scoops protein powder to the one cup of cold milk and mix thoroughly.
Using a fork, blend the dry pudding mix and spices together in a bowl.
Pour in protein powder/milk mixture.
Add 1/2 cup of canned pumpkin.
Stir/beat until thoroughly mixed (a wire whisk or mixer works best).
Pour into a container and chill before serving.
Butternut Squash and White Bean Soup High Protein Pureed Food Recipes
This pureed soup highlights rich butternut squash and protein-thick white beans to make a debauchedly velvety soup. Onion and garlic help to add extra flavor, alongside wise and a sprinkle of nutmeg. You could likewise add a touch of weighty cream for more lavishness or new spices to light up the flavors.
- 16 ounces cubed butternut squash
- 1 yellow onion, peeled and quartered
- 2 tablespoon olive oil, divided
- 2 small carrots, diced
- 2 cloves of garlic, chopped
- 1 (14.5-ounce) can of diced tomatoes, plus juices
- 1 (32-ounce) box of vegetable stock
- 1 (15.5-ounce) can of cannellini beans, drained
- 1/2 tablespoon fresh sage, chopped
- Thyme leaves from 3 sprigs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon apple cider vinegar
- 2 tablespoons heavy cream
Preheat oven to 425°F.
Toss the butternut squash cubes and onion pieces with 1 tablespoon of olive. Spread them out evenly on a baking sheet. Roast the vegetables for 20-30 minutes at 425 degrees or until fork tender.
About 5 minutes before the butternut squash and onion are done, heat the other tablespoon of olive oil over medium heat in a stock pot. Add the diced carrot and let it cook, stirring occasionally until it starts to soften, about 5 minutes or so. Add the garlic, roasted butternut squash, roasted onion, diced tomatoes (plus the juice from the can), and vegetable stock.
Give it all a good stir and then add the cannellini beans, sage, and thyme leaves. Bring the soup to a simmer and let it all cook together for 15-20 minutes.
Once the soup has simmered, remove it from the heat and puree it using either an immersion blender or stand blender (be sure to let the soup cool before using a stand blender and then reheat for serving). Stir in the apple cider vinegar – don’t skip this! The vinegar adds a nice acidic brightness to the soup – and then add the heavy cream.
Makes approximately 6 one-cup servings.
High Protein Strawberry Mousse – High Protein Pureed Food Recipes
This strawberry mousse is one of the most delicious high protein pureed food recipes that you could pursue dessert. It is made with strawberry puree, honey, lemon juice, yogurt, weighty cream, and egg whites. Stirred into a light mousse that is sweet and reviving, it’s ideal as an after-supper treat in the wake of a monotonous day.
- 1 cup strawberry puree 10-12 medium strawberries
- 3 tbsp honey
- 1 tsp lemon juice
- 1/2 cup Greek yogurt, plain
- 1/2 cup heavy cream
- 2 medium egg whites
Blend strawberries in a blender until smooth. Stir in, honey. Set aside.
In a medium bowl, whisk egg whites with lemon juice with a hand mixer until they form stiff peaks.
In a stand mixer or another medium bowl, whip heavy cream until stiff peaks form. Gently fold in Greek yogurt and strawberry puree.
Lastly, very gently fold in whipped egg whites trying not to break the air bubbles. Place in the fridge for 3 hours or until thickened and set.
Spoon into individual containers and serve!
Tuscan Tomato and White Bean Soup – High Protein Pureed Food Recipes
This Tuscan tomato and white bean soup is a soothing feast that is exactly what you want on a blustery day. It is principally produced using white beans, tomato glue, and tomatoes to make a rich and velvety base. Cooked in vegetable stock, it’s carefully prepared with onion, garlic, and a rosemary twig for a fragrant and herbaceous flavor.
- 3 Tablespoons (45 ml) extra virgin olive oil
- ½ small (60 g) small onion, peeled
- 5 small garlic cloves
- 1 teaspoon salt, optional
- 2 Tablespoons (30 ml) tomato paste
- 2 pounds (900 g) Roma tomatoes
- 2 cans (850 g) of white beans, drained
- 4 cups (960 ml) vegetable broth
- 1 cup (240 ml) water
- 1 sprig of fresh rosemary
- ¼ teaspoon crushed red pepper flakes
Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Add the onion, garlic, and a pinch of salt. Cook, stirring occasionally until the onion is softened, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the tomatoes, beans, broth, water, rosemary sprig, and red pepper flakes. Bring to a boil. Reduce the heat to medium and simmer for 20 minutes.
Discard the rosemary sprig. Working in batches, carefully ladle the stovetop soup into the Vitamix container and secure the lid.
Start the blender at its lowest speed, then increase it to its highest speed
Blend for 20 seconds or until desired consistency is reached. Pour into a pot to keep warm. Repeat with leftover soup from the stovetop.
Rosemary Chicken Blue Cheddar High Protein Pureed Food Recipes
This is a high protein pureed food that truly sneaks up suddenly flavor. Chicken and chickpeas knock up the protein in this dish, while blue cheddar, yogurt, and new rosemary add richness and flavor. Assuming that you find the blue cheddar overwhelming, you can forget about it or supplant it.
- 2 tbsp raw sunflower seeds
- 8 oz lean ground chicken
- 1 clove garlic, minced
- 2 tbsp fresh rosemary, chopped, chopped
- 1 cup no salt added chickpeas, drained and rinsed
- 1 oz reduced-fat blue cheese, crumbled
- 2 tbsp low-fat plain Greek yogurt
- 1 tsp apple cider vinegar
Gather all of the necessary ingredients so they are ready for cooking.
In a skillet, heat sunflower seeds over medium heat for 2-3 minutes, until toasted, stirring occasionally. Remove and set aside.
In the same pan, heat 2 Tbsp water over medium-high heat. Add garlic and cook for 1 minute, stirring often, until fragrant. Add chicken. Cook for 6-8 minutes, stirring to break up until cooked through. As water evaporates, add 1 Tbsp water at a time to keep the pan from drying out.
Add rosemary and chickpeas to chicken and stir to combine. Cook for 2-3 minutes until heated through.
In a small bowl, combine blue cheese, Greek yogurt, and apple cider vinegar.
Remove chicken from heat. Add blue cheese cream sauce and stir to combine. Top with toasted sunflower seeds. Transfer mixture to a food processor and process until smooth. Spoon a single serving into a small bowl and enjoy!
Chimichurri Chicken High Protein Pureed Food Recipes
In a saute dish, heat 2 Tbsp water over medium-high intensity. Add chicken, paprika, and oregano. Cook for 6-8 minutes, mixing to separate until cooked through. As water dissipates, add 1 Tbsp water at a time to keep the dish from drying out.
In a food processor or blender, consolidate parsley, cilantro, garlic, apple juice vinegar, and 3 Tbsp water. Beat until finely hacked.
Add chimichurri to the dish and mix to cover. Get back to the food processor and cycle until smooth.
- ½ lb Lean ground chicken
- ½ tsp Paprika
- ¼ tsp Dried oregano
- ¼ cup Parsley
- 2 tbsp Cilantro
- 2 Cloves garlic, peeled
- 2 tsp Apple cider vinegar
In a saute pan, heat 2 Tbsp water over medium-high heat. Add chicken, paprika, and oregano. Cook for 6-8 minutes, stirring to break up until cooked through. As water evaporates, add 1 Tbsp water at a time to keep the pan from drying out.
In a food processor or blender, combine parsley, cilantro, garlic, apple cider vinegar, and 3 Tbsp water. Pulse until finely chopped. Add chimichurri to pan and stir to coat. Return to food processor and process until smooth.