Hi Mimi! I am right there with you. The scheduling of everything is insane, and I am a very organized and scheduled person regularly. I actually wrote up a schedule for a typical day during recovery that includes meal times, when to take vitamins/meds, and when to drink my protein shake. When I know I am going to have a day unlike a typical day, I work out a new schedule. I don't know if you have a smart watch or not, but I have found value in using the alarms on it. I have them set to remind me when to do certain things, and that way it only vibrates on my wrist instead of sounding off so everyone can hear
I have been on the puree stage since I left the hospital and have had to play around with some of the foods to get the nutritional values where I want them to be. I typically eat applesauce and either cottage cheese or yogurt with pumpkin apple butter mixed in for flavor for my breakfast. Lunch is creamy chicken soup and protein pudding. My dinner is what I look forward to daily, a ricotta bake. I have put the recipes below for some of these if you would like to try them out.
Pumpkin Apple Butter:
1-15 oz can 100% pure pumpkin puree
1 apple, peeled & grated
1/2 c truvia baking blend (I think now it is called cane sugar blend)
1 tbsp molasses
1/2 tsp vanilla
1 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, pinch of clove)
1/8 tsp salt
Blend together all ingredients in a medium saucepan. Bring to boil over medium high heat. Reduce heat and simmer for 60 minutes, stirring occasionally, until think and velvety. At this point I allowed it to cool and then threw it in the blender to ensure it was smooth. Store in covered container in refrigerator. I add about 1/2 tbsp to 1 1/2 tbsp plain yogurt and it tastes amazing!
Protein Pudding: make any sugar free package of pudding and add a scoop of unflavored protein powder. For one ounce it comes out to have 3.2 g of protein.
Creamy Chicken Soup:
1 can cream of chicken soup
5 oz evaporated milk
5 oz water
5 oz can of chicken in water
1 scoop unflavored protein powder
Add all ingredients to a pot (to add the protein powder, first place in separate bowl and add some water to make it a liquid, then add it to the pan) and bring to a simmer. Use immersion blender or throw in a blender to puree the chunks.
Ricotta Bake:
8 oz ricotta
1 egg - beaten slightly
unflavored protein powder w/ little bit of water to dissolve it
1/2 c parmesan cheese
1/2 c mozzarella cheese
pepper
salt
garlic powder
italian seasoning
marinara sauce
Place all ingredients except the marinara sauce in a food processor and mix. I then put it in a blender as well to puree it a little further. Place 3 oz in a container and top with 1 oz of pureed marinara sauce. Refrigerate and heat for 30 sec - 1 min in microwave when ready to eat. Delicious!!! And it contains 11 g protein (I do use a protein marinara sauce that helped with that as well).