Whether you’re gearing up for a weight loss surgery or recovering from a dental procedure, odds are that at some point, you’ll be asked to follow a liquid diet meal plan. If the thought alone of consuming nothing but liquified foods makes you feel anxious (& hungry!), you’ve come to the right place. Today, we’re sharing a complete liquid diet meal plan with easy liquid meal recipes to enjoy for breakfast, lunch, and dinner until you’re able to return to eating solid foods. Each liquid meal is healthy, balanced, and tasty so that the only thing you’ll be missing is the snap, crackle, crunch factor of your typical diet.
Banana Nut Breakfast Smoothie
- 1 large, ripe banana, peeled
- 1 cup unsweetened almond milk
- 1/2 cup plain 2-percent-fat Greek yogurt
- 2 tablespoons roasted sunflower seeds
- 1 tablespoon peanut butter
- 1/4 teaspoon vanilla extract
- 1 pinch salt
- In a blender, combine ingredients and puree until smooth.
Peanut Butter & Jelly Yogurt Bowl
For the Berry Jam:
- 1/4 c. blackberries
- 1/4 c. blueberries
- 1/4 c. raspberries
- 1/4 c. strawberries, hulled and halved
- 1 tbsp. orange juice
- 1 tbsp. honey
- Kosher salt
- 1/2 tsp. pure vanilla extract
For the Peanut Butter Yogurt:
- 1-1 1/2 c. Greek yogurt
- 3 tbsp powdered peanut butter
- First, make berry jam: In a small pot over medium heat, combine berries, orange juice, and honey with a large pinch of salt. Bring to a boil and continue to boil until strawberries are broken down and liquid thickens slightly, about 5 minutes. There should be ½ cup of berry mixture. Remove from heat and stir in vanilla. Let cool.
- Next, combine the Greek yogurt with the powdered peanut butter (you may add sweetener of choice if using plain Greek yogurt).
- Finally, layer the yogurt mixture & the berry jam, alternating one layer of each.
Creamy Carrot, Peanut, & Sweet Potato Soup
- 1 tablespoon coconut oil
- 1 cup onion, chopped
- 3 cloves | about 1 heaped tablespoon garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 pound sweet potatoes, peeled and chopped
- 3 medium carrots, chopped
- 4 cups vegetable stock
- 1 tablespoon natural peanut butter (no sugar added)
- In a large cooking pot, melt the coconut oil on a medium heat. When the oil is hot, add the onion. Sautée for about five minutes to soften. Add the chopped garlic, garam masala & turmeric. Sautée for another minute until garlic is fragrant.
- Add chopped sweet potato & carrots. Stir ingredients together to coat. Add the stock. Bring to a boil, then reduce heat down to simmer. Cover and let simmer for 20 minutes, or until potatoes + carrots are fork tender. Stir in the peanut butter until melted.
- Remove the pot from the heat. Use an immersion blender to process until smooth. Season with salt and pepper to taste.
- If you don’t own an immersion blender you can blend up the soup in batches using a blender. Just make sure to be careful when removing the blender lid and open away from your body.
Creamy Vegan White Bean & Tomato Soup
- 2 cups cooked white beans of choice
- 2 tbsp olive oil or other quality vegetable oil
- 1 large leek, cleaned and chopped, roughly 3-4 cups
- 3 medium carrots, peeled & chopped
- 1 tbsp salt
- 2-4 cloves of garlic, minced
- 1 398ml can diced tomatoes
- 1 small can of tomato paste
- 4 cups water or vegetable broth
- 3 tbsp honey, or any plant-based sweetener such as agave
- 1 tbsp dried dill
- 2 cups minced green kale
- Drain the beans and rinse with cold water. Set aside until ready to use.
- To prepare the veggies, simply rinse and cut the leek in half. Separate the layers roughly with your hands and chop the leek pieces horizontally into pieces. To clean the pieces, place them in a large bowl and cover them with water, putting your hands in the bowl to agitate the layers and loosen any dirt that may be stuck in the leek. Skim the leek pieces out of the water and place into a colander. Repeat this again until the rinse water no longer shows signs of dirt.
- Prepare the carrots & when the two veggies are ready, heat the olive oil in a large soup pot over medium heat. Add the leeks, carrots & all the salt and cook for about 5 -8 minutes, until the moisture from the leeks starts to escape. Add the minced garlic and cook for a further 2-3 minutes until the mixture is fragrant. Be careful not to burn the garlic!
- Next, add the tomatoes, tomato paste, water & dill and mix until the paste is fully dissolved. Cover the pot and turn the heat up to bring the mixture to a gentle boil. Once boiling, turn the heat down to a simmer and allow the veggies to cook about 15 minutes until just soft.
- Next, add the honey, kale & cooked beans and mix all to incorporate. Cook for a further 3-4 minutes until the kale is wilted. For a creamy soup, puree about 2/3 of the mixture in a blender or in a separate pot with a hand blender, leaving 1/3 of the mixture chunky. If blended well, this soup will be silky & creamy dreamy. Combine the two back together and continue to heat on low to allow all the flavours to mingle for a final few minutes. Serve warm.
Tropical Nice Cream
- 2 pounds fresh mangoes (2 to 3 medium), peeled, pitted, and cut into 1/2-inch pieces (about 2 heaping cups)
- 2 medium banana, cut into 1/2-inch-thick rounds
- 1/8 teaspoon kosher salt
- 2/3 cup unsweetened nut milk or other non-dairy milk
- 1/2 cup Mango Peach CF(Protein)
- Line a rimmed baking sheet with parchment paper. Arrange the mango and banana on prepared sheet in a single layer. Freeze until solid, about 4 hours.
- Transfer the fruit to a food processor fitted with the blade attachment. Add the salt. Process until the fruit is crumbly, about 30 seconds. Stop the processor and scrape down the sides with a wooden spoon or rubber spatula. With the motor running, pour in the milk and blend continuously for 1 minute. The bottom portion of the mixture will start to become smooth, while the top is still crumbly. Stop the processor, scrape down the sides, and stir. Process until smooth and creamy, about 2 minutes more.
- Serve immediately for a soft-serve consistency, or transfer to a lidded airtight container or a loaf pan and freeze until solid, approximately 2 hours.
Chocolate Banana Tofu Pudding
- 1 banana, broken into chunks
- 1 (12 ounce) package soft silken tofu
- 1/4 cup honey, maple syrup, or agave nectar
- 5 tablespoons unsweetened cocoa powder
- 3 tablespoons soy milk
- 1 pinch ground cinnamon
Place the banana, tofu, sugar, cocoa powder, soy milk, and cinnamon into a blender. Cover, and puree until smooth. Pour into individual serving dishes, and refrigerate for 1 hour before serving.
1 1/2 Cups Kefir blended with fruit of choice
Beef, chicken, or turkey bone broth
If you or a loved one is preparing for or recovering from a procedure that has you following a liquid diet meal plan, fear not! These healthy liquid meals are packed with protein and the nutrients to leave you feeling satisfied and energized, which is a rare feat when it comes to your typical slurpable fair. Make sure to drink plenty of fluids while sticking to a liquid diet meal plan, particularly focusing on electrolytes. These important minerals can fluctuate with a reduced carbohydrate intake that tends to coincide with a liquid diet meal plan. We recommend choosing a beverage that offers an advanced dose of electrolytes to ensure you stay feeling as best as possible. We hope you enjoy these tasty, chew-free liquid meals as much as we do!