Scrambled Eggs with Black Bean Puree
I love a good combination of flavors and even a combination of textures that just work. Both flavor AND texture are really important (and difficult) on the pureed and soft diet phases after bariatric surgery. It’s absolutely essential to care for your new sleeve or bypass pouch well and follow those instructions…but take heart…the right marriage of flavors and textures will get you through this season.
Beans can take on such a great texture with the creamy, yet thick consistency. However, that creamy consistency is thanks to the starch content in the beans which bariatric patients have been taught to limit in their diet.
A combination of scrambled eggs AND pureed beans helps not only for texture and flavor but also for nutrition. Adding eggs increases the protein content and decreases the portion of the beans in that meal leaving you with a better ratio of protein to carbohydrate. This recipe, for example, provides an estimated 11 grams protein to 6 grams of carbohydrate. Compared to if you had 1/4 cup of black beans only…4 grams protein to 10 grams carbohydrate.
For this meal, I recommend making the black bean puree and saving it (okay for a week in the refrigerator) and then scrambling your egg as needed and warming the bean puree. You can get creative with the bean puree flavors such as Black Bean and Lime or Pureed Salsa and Beans.
If you’re embarking on the bariatric pureed diet phase – consider membership to FoodCoach.Me and have access to the pureed diet meal plan! Click here for more information.
Don’t forget to check out these 28 other Recipes for the Pureed & Soft Diet Phases! You can do this!!!