Recipes

A blender with pink smoothie inside, placed on a wooden cutting board in a kitchen. Next to it are strawberries, bananas, and kiwis. In the background, a bowl of oranges and a bowl of green grapes are visible.

Breakfast Recipe.

  • 1 cup cooked oatmeal
    1 cup of milk (can be plant-based)
    1 scrambled egg
    ½ cup kiwi fruit
    ½ cup banana*

    1. Combine all ingredients in a blender and blitz thoroughly until smooth.

    2. Strain out any lumps with a sieve.

    *Bananas do tend to oxidise and turn brown when exposed to air, which can affect their taste and appearance. Therefore, recipes containing bananas are generally best consumed immediately rather than stored for an extended period.

  • Total volume: 700mL
    0.9kcal/mL
    Fat: 23g
    Protein: 31g
    Carbohydrate: 67g
    Fibre: 6g
    Sodium: 270mg
    Iron: 3mg
    tubedietitian.com
    Twitter: @TubeDietitian

Chocolate Smoothie.

Two glasses of chocolate milk on a wooden board, with scattered almonds and cocoa beans, in front of an ice cream machine.

  • 120g baby spinach, raw, loose (4 loosely packed cups)
    1 medium avocado
    1 medium continental cucumber, unpeeled
    1 cup strawberries, fresh or frozen
    1 egg, hard-boiled
    500ml full fat milk
    2 heaped tablespoons chocolate-flavoured protein powder
    1 tablespoons smooth peanut butter
    3 tablespoons cocoa powder
    2 tablespoons avocado oil
    1 cup dry rolled oats

    1. Combine all ingredients and blend until smooth.

    2. Immediately pour the blend into individual serves and store and refrigerate. Freeze portions that won’t be consumed within 48 hours.

  • Total volume: 1400mL
    1.2kcal/mL
    Fat: 103g
    Protein: 65g
    Carbohydrate: 96g
    Fibre: 40g
    Sodium: 550mg
    Iron: 19mg

    wholesomeblends.com.au
    Insta: @wholesomeblendsau

Fresh summer blend.

A Blendtec blender on a kitchen countertop with a green smoothie inside. Surrounding the blender are a bowl of lemons, three glasses of green smoothie, a small plate of blueberries, and a plate of spinach leaves.

  • 1 cup thawed frozen peas 
    2 tablespoons whole-milk ricotta cheese (substitute firm tofu for vegan/dairy free)
    1 tablespoon olive oil 
    2 teaspoons lemon juice 
    1 teaspoon lemon zest
    1 teaspoon chopped fresh dill
    ½ cup steamed potatoes 
    ¾ cup vegetable broth

    1. Blend all ingredients together until smooth. 

    2. If you want a thinner texture, add a little more broth. 

    3. Strain as needed and enjoy! 

  • Total volume: 400mL

    1kcal/mL

    Fat: 18g

    Protein: 14g

    Carbohydrate: 40g

    Fibre: 10g

    Sodium: 600mg

    Iron: 3.2mg

    Find more recipes from Claire Kariya in The Original Natural Tube Feeding Recipe eBook

    naturaltubefeeding.com
    Insta: @naturaltubefeeding
    FB: Natural Tube Feeding

Omlette with Kale.

From Line Pedersen and registered dietitian Pia Overgaard Bjørn, co-founders of Bellyfood

Five pastel-colored eggs on a gray cloth, with a wooden surface in the background.

  • 2 slices of white bread, chopped
    1 boiled egg 
    ¾ cup of kale, chopped
    ⅓ cup of green beans, chopped
    ¼ cup mushrooms, sliced
    2 teaspoons of olive oil
    1 cup of oat milk

    1. Blanch any frozen vegetables. 

    2. Put all the ingredients in your blender and blend until there are no lumps.

    3. Strain the meal into a bowl.

    4. Lightly tap the bowl on the countertop to remove air bubbles. 

    5. Pour the food into suitable containers or eat right away.

  • Total volume: 500mL
    0.85kcal/mL
    Fat: 20g
    Protein: 18g
    Carbohydrate: 38g
    Fibre: 9g
    Sodium: 410mg
    Iron: 3.9mg

    Find more blended diet recipes from Line and Pia at bellyfood.dk
    Instagram: @bellyfood.dk
    FB: Bellyfood