The surgery has required a bit of a shift in food texture for a while. The need for potassium is great right now, so we eat a lot of potato- and milk-laden foods.
The easiest – and most delicious and versatile – is pudding.
I made four cups of chocolate pudding, combining a recipe from the net with what I remembered from ten years ago during the transplant when this same food reigned supreme. It was fabulous!
Next up – some variety. So I started by enhancing with maple syrup, and cutting back on the amount of sugar to make up for the sweetness of the maple syrup.
Did not cut back enough on the sugar; it was way too sweet! I hadn’t reckoned on how much extra sugar the unsweetened cocoa requires.
So I made another batch of vanilla with no sugar at all and combined the two, adding a bit of almond flavoring. Perfect!
Those of us with no problems swallowing can sprinkle any number of enticing items onto the top of any combination of flavors, whilst others must be more circumspect regarding texture.
One of the combinations that we have tried is mixing about half as much of my homemade (extra whole milk powder) yogurt with an amount of pudding, which gives an entirely new experience in flavor pop.
What you see above is my dessert from last night with instant coffee granules on the vanilla/maple side, and pistachio nuts on the chocolate side.
The chocolate is almost gone, so that is on the agenda for today, along with some soft whole wheat potato bread, as the current loaf of that is nearly gone, too.
The patient is doing well, improving much more quickly than had been expected. There will probably now be many new experiments with potato soup additions and pudding toppings.
Tostadas will probably need to wait a while.