Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Liquid Breakfast Ideas


DanM
 Share

Recommended Posts

I have been placed on a liquid diet for the near future. I am consuming my weight in cream of name your vegetable soups, sorbet, Ensure, and other options during the day. I am running short on ideas for breakfast. The key rules are no chunks at all, no seeds of any kind (even berry seeds can be a trip to the ER), and must be liquid enough to drink from a cup. Smoothies are an option, but I want to hear other thoughts.

Thanks!

Dan

ETA... yes, I have a vitamix and it be well used.

Edited by DanM (log)

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Link to comment
Share on other sites

Ensure is awful--just the smell is enough to put me off drinking!

--Nonfat yogurt, thinned with your favorite fruit juice.

--Congee

--rice pudding, liquified

--Miso soup (instant or homemade) or clear dashi broth

--very thin oatmeal porridge, flavored w/maple syrup (pureed if necessary)

Link to comment
Share on other sites

Mango lassi is a great option. Pureed mango, yoghurt, a little salt and spices like cinnamon, ginger.

I also like 'savoury' lassis, like mint and cucumber pureed into yoghurt.

Make some custard or creme anglaise. This could be thin enough to drink from a cup if watered down a little, but still rich, filling and delicious.

Blend silken tofu doused with sugar syrup flavoured with ginger until liquid.

Edited by rarerollingobject (log)
Link to comment
Share on other sites

Are there any other restrictions on what you can ingest, other than the ones you mentioned?

If you want something quick, you might want to look into some of the stuff bodybuilders take; my brother (who only eats about half a dozen different things) more or less lives on this stuff, and some of it is not bad. You can get powders and premixed liquid versions. Like most of formulae, these can be doctored to improve their flavour, particularly if they don't have corn syrup or artificial sweeteners in them.

Can you get bottled yogurt where you are? In the EU, yogurt tends to be liquid, but I haven't seen much of that form in the US. You can add an amzing amount of stuff to that (e.g. cacao, instant coffee, cinnamon), without it becoming too thick to drink.

You can also take a pasteurized egg, mix in enough cacao and sugar to give you a loose paste, then gradually add milk/soymilk/liquid yogurt/what-have-you, plus anything else you feel inclined to add (cardamom and a pinch of salt are good) to give a fairly hefty beverage. If I drink that in the morning, I'm good until 14.00.

Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org

Link to comment
Share on other sites

Thanks everyone.

Custards and puddings are a good idea. I will have to experiment with them. Flan for breakfast? Why not... I have enough ramekins to go around.

Lassis are a good idea that I will have to explore more.

Broths are okay, but low in calories and nutrients, something I need more of.

Regarding Ensure. I have been on Ensure Plus for about a week now and have tolerated it pretty well. I guess I am lucky my palette has not rejected it just yet. I may be on this liquid diet for the next 6-8 weeks, depending how the surgery goes, and will need it for calories and nutrients.

Dan

"Salt is born of the purest of parents: the sun and the sea." --Pythagoras.

Link to comment
Share on other sites

My favorite breakfast smoothie consists of cottage cheese, peanut butter, chocolate syrup, a couple of ice cubes and milk blended to desired consistency. You can also add flax meal (not sure if this is a good idea for you if berry seeds could be a problem), an egg or two (if you feel that's safe) and/or a banana (peeled and frozen in chunks, then you could skip the ice cubes.)

If you googling "Green Monster" should also give you lots of ideas for healthy blender beverages.

Wishing you a full and speedy recovery!

Corinna Heinz, aka Corinna

Check out my adventures, culinary and otherwise at http://corinnawith2ns.blogspot.com/

Link to comment
Share on other sites

I second the lassi-like drinks. A couple of years ago, I had some kind of severe neuralgia that had me on an absolutely liquid diet, and what suited me best was vegetable juice (rather than smoothies...couldn't manage the texture) either plain, or cut with plain yogurt for breakfast and lunch. A very cheap juicer worked just fine.

If you want a bit more texture and fuller taste, try stirring in a bit of Japanese toasted soybean flour (kinako) or toasted ground sesame.

Pain dulls appetite, and these are the ones I remember as most refreshing.

Tomato and carrot juice with yogurt.

Celery and apple juice, with or without yogurt

Chinese greens with apple juiced with lemon (whole) and ginger, straight or cut with soda water.

Link to comment
Share on other sites

 Share

  • Similar Content

    • By liuzhou
      When my mother recently passed away, because we are a scattered family, one of my younger brothers had the great idea of setting up a private Facebook page for the immediate family to talk in – mainly about funeral arrangements but also just in general.
       
      One topic, which I inadvertently started, was about her cooking. It’s fair to say, and she would agree, that cooking was not her forte. She was able to feed us but it was never exciting. That’s me being respectful.
       
      So we were joking amongst ourselves about that when the subject of her two most ‘original’ recipes came up and we each tried to remember exactly what was in them. Here, to the best of our ability, is what we agreed on.
       
      Pasta Mish-Mash
       
      Ingredients:
       
      Pasta. This had to be Marshall’s macaroni, a Scottish speciality and the only pasta I ever ate until I was about 18 years-old, apart from tinned spaghetti, usually in the form of spaghetti hoops.
       

       
      Bacon. This would normally be unsmoked Ayrshire back bacon. Not American bacon!
       

       
      Onions. White onions. We didn’t know they came in other colours.
       
      Tomatoes. Scottish tomatoes are surprisingly good.
       
      Salt. Common iodised table salt. You know. Natural salt. None of your fancy sea flavoured salt nonsense!
       

       
      Pepper. Black pre-ground and stale.
       

       
      Method:
       
      Boil pasta according to pack instructions. Or a bit longer if you get distracted. Drain.
       
      Cut bacon into pieces. Chop onion approximately finely. Chop tomatoes into eighths. Fry bacon and vegetables. When ready add drained pasta and mix. Apply seasoning if you remember. Even if you remember, under season.

      Serve.
       
       
      Polish Salad
       
      During WWII, around 17,000 Polish soldiers were stationed in Scotland, first temporarily in the border areas but later in east Scotland where my mother lived. (Her elder sister married one of them). Family lore has it (from my mother) that she learned this recipe from one or more of those soldiers.

      I’m fairly certain that there was little if anything Polish about it, but suppose its possible it was those soldiers’ attempt to recreate something from home without really knowing the recipe and having to use whatever they could find in the way of ingredients.

      If anyone here is Polish, of Polish descent or just knows more about Polish food than I do knows of any Polish dish that this could even vaguely resemble, I’d love to know. It was memorably distinctive - bright purple. I'm sure it glowed in the dark.

      Ingredients:

      Tomatoes
       
      Onions
       
      Apples
       
      Hard boiled eggs

      Pickled beetroot (store bought and pickled in malt vinegar)
       

       
      Heinz Tomato Ketchup

      Brown Sauce, preferably HP Sauce.
       

       
       
      Method:
       
      Chop all the ingredients except the ketchup and brown sauce into small pieces and mix together.
       
      Mix ketchup and brown sauce in a 50:50 ratio, and fold into the other ingredients. If too dry, add a little of the beetroot pickling liquid.
       
      Serve
       
      Father's 'recipe' coming up next.
       
    • By Ling
      I've already polished off half a box of Harvest Crunch Granola today. I haven't really eaten cereal in years, but these crunchy granola clusters are hard to resist.
      What's your favourite cereal, and what do you eat with it?
      (Big bowl, big spoon, and 2% milk for me.)
    • By Kasia
      ALMOND CUSCUS WITH CRANBERRIES AND PINEAPPLE
       
      I hate getting up in the morning. My household knows that before 8 o'clock I'm unbearable, and because almost every day I wake up much earlier, I tend to be unbearable more frequently than I want. Every extra five minutes of sleep is priceless, so I appreciate a good breakfast that is not too complicated and is quick to prepare.

      Recently, I have been preparing breakfast with groats and flakes. This time I chose cuscus. This product is a cross between pasta and groats, and it doesn't need long to prepare. It is enough to add hot water or milk and leave for a few minutes. I added some fresh pineapple, cranberries and banana. I spiced it up with some hot chili pepper .

      Ingredients (for 2 people)
      125g of cuscus
      400ml of almond milk
      1 tablespoon of honey
      1 teaspoon of vanilla essence
      2 slices of fresh pineapple
      1 teaspoon of minced chili pepper
      150g of fresh cranberries
      2 tablespoons of brown sugar
      1 banana
      4 tablespoons of flaked almonds

      Wash the cranberries and put them into a pot. Add two tablespoons of water and the brown sugar. Boil, stirring gently until the cranberries burst and the sauce has thickened. Boil the almond milk with the vanilla essence. Pour the milk onto the cuscus and leave for 5-7 minutes. Slice the banana and roast the almond flakes. Peel the pineapple and dice it. Mix the pineapple, chili pepper and honey. Add the pineapple to the cuscus and mix it in. Put the mixture into two bowls. Put the cranberries and banana on the top and sprinkle with the almond flakes.

      Enjoy your meal!

    • By Kasia
      LUNCH FROM THE JAR, I.E. LAYERED SALAD IN THE OFFICE
       
      Most of us take lunch boxes to the office. Some lucky people can warm their food up at work The rest have to eat sandwiches. Sandwiches are great, but even if we absolutely love them we could get fed up with them in the end. Regardless of where we work we can save the situation with salads. Every day we can prepare a different one and we have an entirely new lunch. If we also take an attractive dish, we have something that is not only tasty but also glamorous.

      I would like to share with you the recipe for a salad which looks equally as beautiful as it is yummy. The chickpeas and groats make it a satisfying and balanced meal, after which we won't be hungry. I think that if you prepare your lunch in the morning and plan to eat it at lunchtime, we should keep the salad and the dip separately. Otherwise, after a few hours in the jar, we have an unappetising dish with squishy lettuce, which isn't what we want, is it?

      Ingredients (for 2 people)
      1 beetroot
      200g of tinned chickpeas
      100g of bulgur
      1 carrot
      1 fresh green pepper
      4 lettuce leaves
      200g of natural yoghurt
      handful of minced chives
      1 small chili pepper
      salt and pepper

      Clean the beetroot and bake or boil it. Grate the beetroot and carrot. Cut the pepper into thin strips. Boil the bulgur in salty water. Arrange in layers in a jar the beetroot, chickpeas, pepper, bulgur, carrot and lettuce. Dice the chili pepper. Mix the natural yoghurt with the chives and chili pepper. Spice it up with salt and pepper. Add the dip to the salad just before serving.
       
       

    • By Lisa Shock
      I developed this recipe for a friend who wound up with many cans of Solo brand apricot filling and was wondering what to make with them. I adapted this recipe from Rose Levy Beranbaum's Sour Cream Coffee Cake, found on page 90 of the Cake Bible. The apricot filling works it way down through the cake and winds up near the bottom of the pan, making an attractive top later when the cake is inverted. Please use some sort of ring pan that holds at least 9 cups. You may substitute butter for the toasted almond oil, but remember that the oil adds flavor. I specifically developed this recipe with the home cook in mind, regular salted butter, and AP flour work well here. To reduce the sodium, use unsalted butter.  
       
      Ingredients
      113 grams (1 stick) salted butter
      26 grams toasted almond oil
      200 grams sugar
      6 grams vanilla extract
      4 egg yolks
      160 grams regular sour cream (do not use low fat or fat free)
      50 grams almond meal
      175 grams all-purpose flour
      2 1/2 grams baking powder
      2 1/2 grams baking soda
      12 ounces (1 can) Solo Apricot Filling
       
      12 Servings
      Preheat the oven to 350°
      Spray a 9+ cup tube or Bundt pan with non-stick spray or grease with an oil & soy lecithin blend.
       
      Lightly toast the almond meal in a frying pan on the stove top until it has a light beige color and has a mild fragrance. Allow to cool.
       
      Cream together the butter, oil, and sugar. Add the vanilla and egg yolks, mix until the mixture is even and creamy. Add the sour cream and mix well. Add the cooled almond flour and mix well.
       
      Sift together the flour, baking powder and baking soda. Add the dry ingredients to the liquid mixture and mix until it everything is evenly incorporated. Do not overmix the batter.
       
      Place 2/3 of the batter evenly in the prepared pan. Place the apricot filling in an even layer on top, keeping a small space between the filling and the pan's edges. Place the remaining batter on top and smooth to create a relatively even surface.
       
      Bake for approximately 50 minutes at 350° or until the top is dark brown and springs back to a light touch.
       
      Allow to cool for 15 minutes. Invert the pan onto a serving plate. Cool and serve. Be cautious about serving this hot, as the apricot filling can cause serious burns. When fully cooled, cover or wrap in plastic wrap to store. Will keep for several days in a cool, dry place.
       
      Nutrition (thanks MasterCook!) 
      324 calories, 15g fat, (7g sat fat, 6g mono-unsat fat, 1g ploy-unsat fat), 5g protein, 43g carbohydrates, 175mg sodium, 101mg potassium,  58g calcium
      42% calories from fat, 52% calories from carbohydrates, 6% calories from protein
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...