Avocado really is the MVP—never thought I'd be so grateful for a mushy green fruit. I totally get what you mean about the protein shakes... by week two, they all tasted like weird dessert punishment. Did you ever try blending cottage cheese into soups? Sounds odd, but it saved me from flavor boredom.
Blending cottage cheese into soups is an interesting idea, but I actually found it made the texture a bit too grainy for my taste—maybe I just never got the ratio quite right. What worked better for me was silken tofu. It’s pretty much flavorless, but it adds a creamy texture and extra protein without that dairy tang. Plus, it blends in super smooth, especially in veggie-based soups. Avocado’s great, but I did start craving something with a bit more substance after the first week... funny how your taste buds adapt under pressure.
I totally get what you mean about the grainy texture with cottage cheese—thought it was just me being picky. Silken tofu sounds like a smart swap, though I always worry it won’t taste like much... but maybe that’s the point. After my surgery, I got so tired of sweet things and just wanted something hearty. Even mashed potatoes got old fast. Funny how you start missing stuff you never thought you’d crave.
Totally get the craving for savory stuff after jaw surgery—sweet shakes got old for me real quick. I remember being desperate for something with actual texture, even if it was just a soft scrambled egg or some pureed soup. Silken tofu’s not winning any flavor awards on its own, but it’s kind of a blank canvas. I’d blend it into soups or even mix it with a bit of pesto for something different. It’s weird how you end up missing foods you never cared about before... I was daydreaming about crunchy toast for weeks. Hang in there—it does get better, even if it feels endless at the time.
Man, I was right there with you on the weird food cravings. I’d never cared about mashed potatoes before, but suddenly they were all I could think about. Texture is such a big deal—you don’t realize how much you miss it until everything’s just... mush. Did you ever try using gadgets like immersion blenders or anything fancy to mix things up? I started feeling like a mad scientist in my kitchen, trying to recreate “real” food with whatever tools I had lying around.
