Spending the weekend preparing for surgery on Monday. Currently cooking food to purée and freeze. I’ve been told to add chicken to my puréed soup for protein. Anyone else done this, how did it work? Hospital are very against protein shakes. It’s NHS 4 weeks purée, 2 weeks soft.
This has been a long rollercoaster journey I would welcome ideas and support on what I need to take into hospital and beyond. I’ve got my vitamins and some marine collagen and have lost 1lb a day on the diabetic LRD. Hospital said the first 4 weeks can feel brutal.