Purée stage

You are able to download that book by Sally Johnson onto kindle or ipad for $16 - it is an excellent book!

This is my first post. I was sleeved in Brisbane on 10th December 2015. The best resource I have for food ideas at all stages of our journey is 'Your Complete Guide to Nutrition for Weight Loss Surgery' by Sally Johnston.  This is available from their website nutritionforweightlosssurgery.com for $45.00 and is the best money you will ever spend. It is divided into recipe sections, preparing for surgery, recovering from surgery (fluid, smooth puree and soft diets), living with weight loss surgery (long term recipes).  There is lots of other info and covers banding, sleeving and bypass. I was lucky in that my surgeon (Blair Bowden) gives out a copy as part of his information package when you book but having used it I would gladly spend the money to buy one. Hope you find some recipes you like. I am on my second day home and doing well so far.

Thanks Meatpie,
That actually helps a lot.
I puréed carrots and celeriac but what a dissapointment as the celeriac didn't purée so well and had strings. 
I did this all in my week before my purée stage so now I have 12 bowls that I have to toss out.
My son made a pot of chicken and mushroom sauce which we puréed and scooped into little bowls for the freezer. Yum!!!
Soy yoghurt is my fav.
Steamed salmon? That's my next meal. Will cook some of that up today.
Thanks for your tips.
Clarebear, how are you going? 
Are you also on purée for two weeks? 
You start solids (soft food) just before Christmas?

I ate- porridge with cottage cheese mixed in (added creaminess & protien); mushed baked beans; scrambled egg; blended soups
I made a bolignaise with grated veggies & mince then blended that (lived on that stuff) 
Steamed salmon mixed with tartaire sauce then blended (sounds gross but it's actually good- I use it now as a dip with cucumber "crackers")
Cruskit with cream cheese or vegemite or Avo (cruskit dissolves in mouth)
Those were my staples all easiest to eat ... And I was on purée for 3 weeks. 
1/4 cup first week
1/3 cup second week 
1/2 cup (can't really eat a half cup) week 3 

Hope that helps!

I'm moving onto the purée stage and would like some feedback on what people are and which foods seemed easier to tolerate ? I know everyone is different so maybe I will be able to get an overall picture. 
I've got a good list from my dietician of foods I can and can't have but would like to hear from fellow sleevers

Thanks a lot everyone