Mother’s Day Dessert – Safe for the Whole Family

When I saw the cover of the May 2016 Better Homes and Gardens® magazine, I was inspired!

Mother’s day is right around the corner and what better idea than to make a delicious modified dessert for the mom who’s having trouble swallowing but that the whole family can share and enjoy.

The recipe in the magazine is for “Showstopping Meringue Desserts”. Crispy, marshmallow-y meringues are unsafe to consume for someone on a puree diet because they consist of several different textures and dissolve on the tongue, making it impossible to control the swallow. Add whole fruit and the original recipe is definitely off the list of “okay” foods if you are having trouble swallowing.

So I created a recipe that is every bit as beautiful and delicious.

The whole family can eat this and not feel like they are being cheated…just ask my girlfriends who ate these for dessert at our “girls’ lunch” yesterday!

This recipe is easy to make ahead and scale up or down, as needed.

  • 1 – 8 oz. brick Cream Cheese, softened
  • ½ cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 – 8 oz. container Whipped Topping, thawed
  • 1 jar Lemon Curd
  • Seedless Blackberry Jam
  • Blueberry Syrup
  • Mint for garnish, optional

In a large bowl, mix cream cheese with a mixer until smooth. Add powdered sugar and vanilla and beat until smooth. Fold in whipped topping.

Drop rounded half cup portions on a parchment lined sheet pan that will fit in your freezer. Form a well in each mound, making a shell, and freeze for at least 4 hours or overnight.

When you are ready to serve, peel the frozen shells off the parchment and place on individual plates or on a platter. Place the shells in the refrigerator for 20 minutes or allow them to sit at room temperature for about 10 minute so they can soften.

Add 1 1/2 tablespoons of lemon curd to each shell and top with small dollops of seedless blackberry jam and drizzle with blueberry syrup. Serve and enjoy!

Serves 8

The shells can be made ahead up to a month ahead, just freeze them until they are firm before you cover them with plastic wrap

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If you are concerned about carbohydrates and fat, you can easily substitute Neufchatel cheese and “lite” whipped topping.

Nutritional Info each: 325 calories; 17.25 gm fat; 40 gm carbohydrates; 135 mg sodium; 0.33 gm protein

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Swallowing Problems? What to do about Thanksgiving dinner.

Family eating at the dinner table

Gathering at the holiday table is one way we share our love, show our humanity and honor our cultural traditions. For manyof us, holiday feasts like Thanksgiving and Christmas don’t feel like a holiday without certain well known and loved dishes. Traditional foods and recipes are handed down from one generation to the next, keeping alive our memories and honoring those no longer at the table.

For most of us, feasting with friends and family is basic to our humanity. But when you are having trouble swallowing, the act of eating can be scary, difficult or even dangerous.  Needing to be conscious of every bite you take, how you position your head and thinking through the swallow is no picnic! It can create anxiety, prevent you from being in the moment, taking part in the conversation at the table and enjoying the occasion like everyone else. Those who are recovering from a stroke, are having treatment for cancer or who are living with dementia may already feel isolated.  Not being able to share traditional family meals in a “natural” manner may be frustrating and challenging and can make matters worse.

It is understandable when those with swallowing problems may be tempted to “cheat” during the holidays and eat foods that are not part of their eating plan. Sharing traditional foods with family and friends is how we celebrate! Platters get passed and everyone takes a little bit of this and maybe a whole lot of that. Traditional foods have a special place at the holiday table but if those foods are the wrong texture, they can be a problem for someone who is at risk for aspiration. Aspiration is when a small particle of food or liquid enters the trachea (a.k.a. the airway or windpipe).  Aspiration can cause choking and aspiration pneumonia, both of which can be life-threatening.

Whether your family celebrates a holiday dinner with roast beef, turkey or ham, it is possible for someone with dysphagia to eat almost everything on the dinner table with a few modifications.

If you are on a Mechanical Soft Diet, remember to take small bites of soft, well-cooked foods. Add gravy and sauces to your foods to make them moister and easier to chew and swallow. Dark meat turkey is often more moist and tender so choose thigh meat and cut it into small pieces. Be mindful when eating foods with mixed textures. Avoid foods that aren’t easy to chew like nuts and raw vegetables. Stick with roasted vegetables and stay away from the crudité plate. Have the pumpkin pie instead of the pecan pie.

If you’ve been prescribed a puree diet, you’ll need a make a few additional modifications to many foods to make them the right texture for you.  To puree a single serving or two, you will find that a powerful mini food processor will become an invaluable tool.  Full-size food processors and blenders won’t work because they are too big to efficiently puree one or two portions to the correct texture. You will also need an instant food thickener like ThickenUp Clear® or ThickIt®.

Here is a puree plan for most traditional foods:

Turkey

Roasted Turkey/Beef/Ham/Brisket

  • In a mini food processor, place cooked a 2 – 3 oz. portion of cooked meat and process until finely chopped. Add 2 tablespoons of broth and process again until very finely chopped. Add 1 scoop instant food thickener and puree until smooth. The texture should be as thick as mashed potatoes. For visual appeal, place the meat in the corner of a quart-size zip-top bag and seal. Snip off the corner with the meat, and pipe the puree onto a plate in the approximate shape and size of a serving of meat.

Mashed Potatoes & Gravy

  • No modifications needed, just make sure the potatoes and gravy are lump-free and the potatoes are firm (not soupy).

Stuffing

  • Avoid stuffing. Try slurried dinner rolls (below) which taste a lot like stuffing.

Sweet Potatoes

  • Mash with lots of butter.

Green Bean Casserole

  • No mushroom soup allowed. Instead, puree a portion of well-cooked green beans and fried onions in a mini food processor with a small amount of cooking liquid. Add 1 scoop of Instant Food Thickener (I like ThickenUp Clear) and blend until smooth. You are looking for a texture like smooth mashed potatoes.

Dinner rolls

  • Use only soft dinner rolls. NO SEEDS OR WHOLE GRAINS! Make a slurry with ¼ cup of chicken broth and ½ scoop of Instant Food Thickener (ThickenUp Clear) and mix until it thickens. Pull apart the roll and cover with the slurry. Set aside for about ten minutes, until the roll has absorbed the slurry. Reheat as needed.

Cranberry Sauce

  • Canned smooth, jellied sauce is okay.

Pumpkin Pie

  • Filling only. No crust.

Apple Pie

  • Puree the filling in a mini food processor. No crust.

If you crave apple pie a la mode, check-out the archived recipe on this blog.

With a few modifications, you or someone you love can safely enjoy a holiday feast!


Finally, a new Care Manual!

A care manual for living with swallowing problems.

A care manual for living with swallowing problems.

I’ve developed a tool for living with a diagnosis of dysphagia, it is called:

“Making Every Bite Count”

Cooking for Someone with a Swallowing Problem

This care manual helps you how to manage your condition and

keeps your information and research organized

It includes:

• Basic nutrition and how to make every bite count for someone who is having trouble getting enough to eat and drink by mouth.

• How to incorporate the standards of the National Dysphagia Diet into your normal eating habits.

• “How to Puree Just About Everything” – a cookbook with simple techniques on how to modify common, everyday foods.

• Delicious, easy recipes that the whole family can enjoy.

• Updated lists of regular, pre-made modified foods found in most grocery stores.

• Reviews of protein-calorie enhancers, specialty nutritional products, kitchen equipment and more!

• A swallowing screening tool.

• Pre-punched pages for monthly updates.

• Pockets and sleeves for keeping your paperwork and doctors’ orders in one place.

The purchase of this care manual also includes a monthly email update with seasonal recipes, advice, new product introductions and the latest information on webinars and support groups for living with or caring for someone with swallowing problems.

For more information or to order this care manual, please visit my website: http://www.dysphagiasolutions.com


Cookbook Review – Part 1

As a teacher and trainer of the National Dysphagia Diet, I am always looking for ways to help my clients eat better.

My goal is to see people enjoy the foods and beverages that they can eat and drink. I like to stay up-to-date on research and publications, so I decided to take a look at some of the cookbooks that were written specifically for people who are living with swallowing disorders.

First, a disclaimer: I am a passionate cookbook reader and collector! I currently have more than 100 cookbooks in my collection. I subscribe to every food magazine that is currently published and I can’t seem to part with my 20 year collection of the now defunct “Gourmet” magazine. If you called me a “food-wonk”, you would not be far off!

I chose to review the  four best-selling “Dysphagia Cookbooks” on Amazon:

  • “Soft Foods for Easier Eating Cookbook” by Sandra Woodruff, R.D. and Leah Gilbert-Henderson, Ph.D.
  •  “Down Easy: A cookbook for those with swallowing difficulties” by Judy Best
  • “Easy-to-Swallow, Easy-to-Chew Cookbook” by Donna L. Weihofen,, R.D., M.S, JoAnne Robbins, Ph.D., CCC-SLP, and Paula A. Sullivan, M.S., CCC-SLP
  •  “The Dysphagia Cookbook” by Elayne Achilles, Ed.D.

Each is well written and insightful but there are specifics that are unique to each book.

As I read through and tested the recipes in each of these cookbooks I came to realize that each is a “labor of love” for the author. If you purchase one of these books, I encourage you to read the forewords and acknowledgements as you will find something of value in each.

In my next blog, I’ll go into detail on the pros and cons of each book.

If you can’t wait until my next blog post, please contact me at Laura@dysphagiasupplies.com and I’ll email you the full review.

 

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