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Meat & Protein

Cook meat so it comes out soft and moist, it will puree much easier than tough and dry meat. Slow cooking meat in a slow cooker/crock pot is a great option.

Meats puree differently depending on the muscle fibers, and amount of fat and moisture in the meat. Add liquid in small amounts and a stabilizer such as a piece of bread if needed. You can use the liquid/sauce the meat was cooked in.

You can also add mashed potatoes, it will give it a nice flavor and help it to puree to a smoother consistency.

Sometimes meats puree fine alone though they may come out a bit dry.

Some people prefer to puree the meat dry until it's almost a powder then add small amounts of liquid and finish pureeing. It's really up to you to decide what works best.

Stringy beef or things with skins often do not puree well such as hot dogs.

When pureeing fish you can add lemon juice, mayonnaise or tarter sauce.

When pureeing chicken, beef, turkey etc. you can use various sauces, broth or gravy.

For tuna or canned salmon you can puree with mayonnaise.

MORE TIPS COMING SOON

The below recipe is courtesy of Bruce Gunn, an adult with RDEB.

Please visit his WEBSITE! Please note, if you are unable to chew you can still follow this recipe as it will make the meat easier to puree afterwards.

For all of us with difficulty eating meats (Ribeye, T-Bone, Cube Steak) or chicken, that comes with having EB. Myself, I like steak, and other meats, but I don't enjoy them when I have trouble eating, and chewing forever to swallow. Char Boiling, and frying don't do the trick.

Beat the meat very well.

Flour, and season it.

Fry it briefly on both sides until brown.

Put hot water in a dish and add about three beef bouillon cubes to dissolve.

Put the steak in the dish, with a lid.

Set the temperature oven for 350 degrees.

Bake the steak for at least 90 minutes, and it should be nice and tender, it may break apart.

I will not eat steak any other way at home. I will not attempt to eat steak when I dine out. This way, it's a much enjoyable way of eating steak than I ever had before. The longer you bake it, the more tender it will be. I like Cube steak in mushroom soup or beef bouillon cubes, and bake it at 375 degrees for at least two hours, because cube steak is rubbery to me and not my favorite. I would like feed back from anybody who does try this, and hear the opinions of EB adults, and moms who have EB children. I had my share of problems with swallowing, and throat problems in my 32 1/2 years. I hope this will help everybody, because I think we all need protein in our regular diet, since we lose a lot through our skin.

Drain one can of chunk light tuna and put into food processor.

Add desired amount of mayonnaise (better to start out with a little then add more as you blend and taste test until you get the hang of it) The more mayo you add, the thinner the mixture will be.

ALLERGY INFO: If you're allergic to dairy and eggs you can get a mayonnaise alternative such as one made from soy. It tastes just as good as mayo sometimes even better.

If bread is tolerated, spread a generous amount of mayo on one or two slices of bread with crust removed and put tuna on top of one slice and eat with a fork or make a traditional sandwich with two slices. Or just eat tuna as is.

ALLERGY INFO: Gluten free bread and mayo alternative can be used instead.

NOTE: Adding things like celery doesn't usually work because it is too stringy and does not puree, but you can experiment with different things to make it more of a tuna "salad"

To add to the flavor you can make a tuna melt by putting one slice of American cheese over the tuna and heat in microwave until cheese has melted.

ALLERGY INFO: A cheese alternative can be used here as well.

A bowl of soup and a healthy drink make this a great lunch. You can buy chunky stype soups and blend them in the blender.

Hard boil desired amount of eggs.

TIP: Purchase a Back to Basics Egg and Muffin Toaster for an easy way to hardboil eggs.

Peel eggs after they've cooled and put into food processor.

Add desired amount of mayonnaise (better to start out with a little then add more as you blend and taste test until you get the hang of it) The more mayo you add, the thinner the mixture will be.

If bread is tolerated, spread a generous amount of mayo on one or two slices of bread with crust removed and put eggs on top of one slice and eat with a fork or make a traditional sandwich with two slices. Or just eat eggs as is.

ALLERGY INFO: Gluten free bread can be used instead.

NOTE: Adding things like celery doesn't usually work because it is too stringy and does not puree, but you can experiment with different things to make it more of an egg "salad"

A bowl of soup and a healthy drink make this a great lunch. You can buy chunky stype soups and blend them in the blender.

Drain tofu by placing in a colander and pressing firmly with spoon or spatula. If it is dry enough it should crumble easily.

Crumble into 9x13 baking dish and preheat oven to 350.

To make cheese sauce put heavy cream in saucepan on low heat.

Stir constantly, and when it begins to bubble slowly add 2 cups of cheddar cheese until it has all melted, still stirring constantly.

Pour cheese sauce over tofu and garnish with 3rd cup of cheese.

Bake until sauce is bubbly and cheese is melted on top.

This recipe is courtesy of EBInfoWorld