Liquid ideas

CLOE · June 1, 2006

I'm 1/2 way through a 2 week liquid stage. I've done Soup broth(mostly chicken), Jello, freezies, juice, coffee. Anyone else have some liquid ideas, I'm kinda getting bored. I'll never admit this elsewhere:speechles , but it may have been easier on opti-fast(you didn't have to think,just drink). I need to get through one more week, don't wanna blow it (:puke:literally). Thank-you:)

Yoda · June 3, 2006

Hey Cloe...keep it up!

Yup, it got boring alright...but I just kept pluggin' away! I did s alot of Protein powder mixed with milk (or chocolate milk) or even Ensure during my liquid phases (the full liquid phase).

leatha_g · June 3, 2006

I found a concentrated Chai Tea Latte that I mixed with Carb Countdown by Hood, or High Protein milk. It was devine!

argon · June 3, 2006

Cloe... I was allowed cottage cheese and watery oatmeal during the same time period. I practically lived on it.

DonnaB · June 3, 2006

Hi Cloe,

I drank Body Fortress whey Protein mixed in ff milk, with 2 or 3 tablespoons of sf ff chocolate pudding and a tablespoon of Peanut Butter - every other day. It tastes like drinking a Reese's Peanut Butter Cup! Mmmmmm. I would have had it every day but it's a little too high in calories so I traded off between that and Isopure. Blech.

LindaV · June 3, 2006

Hi Cloe,

A friend who was banded last year brought me some of her pumpkin Soup when I was on my last week of liquids. It was delicious. Here's the recipe:

EASY pumpkin SOUP

2 T olive oil

2 cloves garlic smashed not chopped

1 shallot roughly chopped ( just enough to release the flavor and sweetness…you can also use ¼ of a sweet onion)

1 small peice of peeled and chopped ginger

(about the size of 1/2 your thumb)

2 C chicken broth/stock (you can add more if you like thinner soup)

1/4 tsp nutmeg

1tsp salt

1 15 oz. can pumpkin puree (not the one that is already spiced for pie)

1/4 C cream or half and half ( you could even use milk if you wanted to lessen the calories)

1 T butter

dash of pepper

Over med heat in a 2 qt saucepan heat the olive oil. Add the garlic, shallot and ginger. Cook until tender but not brown—about a minute. Add salt, and stock. Let this simmer for 15 minutes. With a slotted spoon remove the garlic and ginger, and shallots from the liquid or strain reserving the liquid. Add the pumpkin puree and stir until smooth. Add the cream and the nutmeg and the butter. Bring this to a slow boil. Let this simmer for 5 minutes. Serve with a dash of black pepper or some parmesan cheese. Makes 4-5 cups.

I used powdered ginger and brown onion since I didn't have fresh ginger or shallots and it was just as good!