SPOS - when to eat it with Nutritionist regulated protein formula

Stomach Peg Original Soup™ SPOS Updated February 24th, 2015


Since I have 6 cartons of IsoSource to consume a day I pour them down my tube at Breakfast, Lunch, and Dinner - or in my case 9:00 AM; 3:00PM and 9:00PM.

Every three hours, between those meals I pour 120 cc of SPOS per "SNACK"  the major reason is pain meds that might upset my stomach.  

STOMACH PEG ORIGINAL SOUP™ RECIPE with IsoSource

7 leaves of Kale Chopped
7 finely chopped carrots
2 turnips finely chopped
1 Onion finely chopped
2 celery stalks finely chopped
1-2 teaspoons of turmeric
1 DASH of Bell’s Seasoning
1 teaspoon of salt
1/4 cup Extra Virgin Olive Oil
1 Mystery vegetable

From the large pot of pureed veggies I take a long handled mesh strainer over a 2 cup measuring cup to screen out the last of the large pieces that would not fit down the G-tube.  I find tapping the center of the strainer helps drains the strainer better.

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Stomach Peg Original Soup(tm) SPOS - Ingestible Medicines

Stomach Peg Original Soup™ SPOS Updated January 2016

Currently my Nutritionist has asked me to consume 6 containers of IsoSource 1.5 Cal Tube feeding Formula.  the simple answer is two cans each at Breakfast, Lunch, and Dinner. Which for me is 9:00 AM; 3:00 PM and 9:00 PM.

UPDATE: December 2015 - my Nutritionist said that I could switch to Soylent or Orgain if my insurance won't pay for IsoSource.  The reasoning was that half my diet was "REAL FOOD" and I have maintained my weight for almost a year.  I opted for monthly 36 bottles of Soylent delivered to the house.

INGESTIBLE MEDICINES/VITAMINS
I also have several ingestible pills that I need to consume at those times.  I prepare a small ceramic coffee creamer cup of tap-hot-water, about an inch (3 cm) and drop each pill into the cup and wait until they dissolve.  Usually less than two minutes.  I then add room or refridgerator cold liquid like non-dairy milk or IsoSource to cool it down to luke warm.  I use the creamer to fill the 60 cc monoject syringe which is connected to my G-tube.  I've also used a Pyrex 2 cup measuring bowl.  I  find the one cup version does not give me enough room to put in enough cooling liquid.

UPDATE: January 2016- I have discovered that the Aleve green Liqui-Gels, in hot water, pops open in a few minutes and releases the medicine in the water, so I don't have to wait until the gel dissolves.  And Yes, the medicine is a white powder and the Liqui-Gel is colored green.  I puck the Liqui-Gel out once the medicine is released

I prefer to hand fill the "powdery" medicines slurry to make sure that I eventually wash them into my G-tube.  I pour the IsoSource into my creamer too, to further wash the  medicines into the tube.  And follow up with a minimum of 60 cc of clear water to clear the G-tube.  This doesn't leave much room for SPOS.

There are other medicines I need to ingest every three hours, and I use the SPOS as both a push, and a way to comfort the stomach from harsh chemicals.  I typically ingest 120 cc of SPOS and a final rinse of water to clean out the G-tube system.

STOMACH PEG ORIGINAL SOUP™ RECIPE (Protein-less stock)

7 leaves of Kale Chopped
7 finely chopped carrots
2 turnips finely chopped
1 Onion finely chopped
2 celery stalks finely chopped
1-2 teaspoons of turmeric
1 DASH of Bell’s Seasoning
1 teaspoon of salt
1/4 cup Extra Virgin Olive Oil
1 Mystery vegetable (finely chopped)

I have a large pot on the stove, which I screen out the larger chunks on an as need basis.


Enjoy

Jeff Scott Hoyland

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Moving from 100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients to Stomach Peg Original Soup ™

WOW the world is an amazing place.

After two different bouts with oral cancer,  the side-effects of radiation treatment finally caught up with me.    Between my trismus and inability to swallow, I lost about 20 pounds in 3 weeks (finally bottoming out at 137 pounds).  The professionals at Dana Farber agreed with me that I should surgically re-install a G-tube.  

I am going back to blogging about SPOS (Stomach Peg Original Soup).  I learned a lot about what constitutes a quality meal for people on a liquefied/pureed diet while writing "100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients" and plan to take that expertise back to blogging about food for the G-tube.

You would think that flavor doesn't matter if you are just pouring it directly into the stomach.  Clearly you have never burped.  I should be released from Brigham and Women's Hospital this week, and will start writing recipes soon after that.  My original blog post on SPOS date back to 2011.


COMMENTS
Please add your comments and suggestions to my blog.  Nice to see people from around the globe reading my blog.  Please follow you want the latest recipes.

FACEBOOK
I have created a companion page on Facebook called: 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors.  Sometimes it is easier to share a FB page than send a blog address.

I have an additional FACEBOOK PAGE that is all about people sharing positive energy by doing good deeds that might be as simple as saying "GOOD MORNING" - TeamGoodMorning

My Thirty-third Lasagna -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Thirty-third Lasagna recipe for the new cookbook - Lasagna

1 unit Lasagna



DECEMBER BREAK
Since I celebrate most of the Holidays in December, I took time off to spend days with family.  I am free forming the recipes in this book, so it wasn't until a couple of days ago that I realized that I have never added Lasagna to the book.  I just assumed it was one of the first recipes I added.

My sister Michele makes a traditional Christmas Eve lasagna for the army of family gathering at her house.  She makes both a beef and vegetarian version.  I think this year we were up to thirty people sharing joy.  I got to take the extras home so that I had some quick fix meals over the rest of the week.

Lasagna is fabulous because it is easy to serve a lot of people quickly.  In the spring, in Bedford MA, and the Relay for Life, I asked them to switch from pizza to lasagna for the Cancer Survivor supper, because for most people lasagna is much easier to eat that pizza, and the cost per person is similar.

LASAGNA PUREE
Lasagna need a little more water than you might think, but remember that you can always add more water after it is made.  For left over lasagna from the refrigerator, I have started adding hot water from a tea kettle.  This allows me to have warm lasagna but not something so hot it burns.

GARLIC BREAD AND OTHER YUMMIES
Adding a chunk of buttery garlic bread, adds a nice pop to the flavor.

A few flakes of fresh spinach add needed nutrition and makes caregivers happy.


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I have created a companion page on Facebook called: 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors.  Sometimes it is easier to share a FB page than send a blog address.

My Thirty-second Latkes and beef brisket -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Thirty-second  recipe for the new cookbook - Latkes and beef Brisket

1 unit Latke (mix half potato and half veggie latke)

1/2 unit beef brisket

dash of sour cream

dash of apple sauce

HANUKKAH

Last night was the first night of Hanukkah,  I was working until 7PM; my wife was at Neiman Marcus working until 9PM; daughter was at a Relay for Life Committee meeting until 8PM; and son was at Brandeis University.  This was the first year that the whole family was not together for the first night of Hanukkah.  Thanks to modern technology,  I sent each of them a outlook invite for a conference call at 5PM.  Although my wife couldn't make the call, both of my children were able to make the call.  I brought the menorah to work and the three of us were able to sing together and start the holiday off right.

LATKES

Traditional latkes are made with root vegetables, over time, it has evolved into potatoes and onion.  I can tell you that my latkes are the worst - just not something I have perfected.  Lucky for me, I have a Whole Foods in my town.  Whole Foods now carries three different varieties of latkes - white potato, sweet potato, and root vegetable with zucchini.  This allows me to vary my latke meal over the next 8 nights.  If you don't feel you are getting enough vegetables, definitely go with the veggie latkes.

LATKE AND BEEF BRISKET

You don't need a lot of beef.  This meal is more about apple sauce and sour cream - the beef is just for protein.  To warm the meal up, I heat up a tea kettle and use the piping hot water in the blender.  I have discovered that I have been making my meals a little thicker than usual, because the thicker food is easier to swallow.  Thin meals have a habit of straying up my nose.  Latkes are better in the nose than tomato sauce.

If the meal is too thick, instead of re-blending the meal, I just add extra hot water to the bowl, and stir.

COMMENTS

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I have created a companion page on Facebook called: 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors.  Sometimes it is easier to share a FB page than send a blog address.

My Thirty-first - KFC -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Thirty-first  recipe for the new cookbook - KFC

1 unit 2-piece KFC extra crispy thigh meat with biscuit, mash potato w/ gravy, and corn


DECEMBER IMPROMPTU GATHERINGS
December is a popular time to throw impromptu gathering among family and friends.  Although, we have visited Chinese food, and Panera Bread dishes.  I thought I would visit an American favorite of KFC (formally known as Kentucky Fried Chicken).  Many of the side-dish choices at KFC are very puree friendly.  So if you are bringing enough for a large gathering - you are pretty safe to bring something the cancer survivor will enjoy.

NOT IN MY HOUSE
Between the pescetarian and the vegetarian in my house, it was up to me to order a meal for one person.  Originally, I thought of getting the "original recipe", but the thought of trying "crispy" was just too enticing.

Be careful when you peel the meat from the bone.  The chicken is so tender that there is a good chance that the bone will be stuck to the batter.  Double check.  That is particularly true for the small bones on breast meat.

MAKES ABOUT SIXCUPS
If you add the whole meal to the blender, one 2-piece chicken makes about 6 cups of meals (depending on how much water you need to had).  For many of my readers, this might be a couple of days of food. Meal includes chicken, mashed potatoes, coleslaw, and one biscuit.

 I'm wondering what a Popeye's Louisiana Kitchen version would be like.

COMMENTS
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I have created a companion page on Facebook called: 100 Meals Pureed - Recipes for Head and Neck Cancer Survivors.  Sometimes it is easier to share a FB page than send a blog address.

My Thirtieth - Matzoh Ball Soup -100 Meals You Never Thought You Would Eat Pureed - Recipes for Head and Neck Cancer patients

My Thirtieth  recipe for the new cookbook - Matzoh Ball Soup

1 Unit soup

2 units Matzoh balls

1 unit Matzoh Ball diced (not pureed) for lip-sippers

add enough broth that the matzoh balls float in the blender before pureeing.

OH THE WEATHER OUTSIDE IS HEINOUS

I've been eating so many cream based meals in the past couple of weeks, I needed a huge change of pace.  Having lost 85 pounds between the two bouts with cancer,  I have no insulation against the cold weather outside.  Between these two problems, I asked my wife in the morning if she could make me her world-awesome Matzoh Ball Soup for me for dinner that night.  Just what I needed when I trudged in the house that night.

HANDING DOWN TRADITIONS

(Update 28 Dec. 2016) - While I was down in Atlanta for Christmas, and my wife was working late on the third night of Hanukkah, we asked my children to make the vegetarian Matzoh ball soup on their own.  At 21 and 16, they are both accomplished at cutting and cooking.  However no one has ever dared to make Matzoh ball soup, because my wife makes the best . . . We were now treading into the land of heresy . . .

My son thought if he were going in this direction, so should consult an ancient tome - Grandma's 1952 edition of THE AMERICAN-JEWISH COOKBOOK.

I really wished I was there is witness this historic occasion.  Food came out great.  PS if you ever find a 1950's version of a cookbook, you should read it.  It is a fascinating view into history.

MATZOH BALL

I don't know how my wife does it but they are always nice a fluffy all the way through.   So when I can finally chew again, they will be the perfect dish to practice chewing again.  For now, they puree wonderfully in the blender.  The biggest issue is that it is traditional to bite the Matzoh Ball.  Pureeing the Matzoh Ball takes all the fun out of the soup.  For lip-sippers, the answer is to take a Matzoh Ball and dice it and add it to the bowl, and pour the pureed soup over top.

I only have 1 cm clearance between my top and bottom teeth,  I cannot even get a spoon in my mouth, so I drink all my meals.  The diced Matzoh Balls are soft enough that they can squish between the teeth.  Comfort - pure comfort.

CHICKEN?

To chicken, or not to chicken - that is the question.  Far be it for me to tell the experts of the world how it make Matzoh Ball Soup.  I'll just say that at my house- chicken is optional.

Make sure that you add equal parts chicken and vegetables.

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