A liquid diet recipe is a diet that involves consuming only fluids. There can be various reasons for following a liquid diet — weight loss, digestive issues, or post-operative dietary restrictions. Regardless of the reason, this is a short-term diet that essentially substitutes fluids for all of your meals. Don’t worry, though. Even with this diet’s apparent restrictions, you can take your pick of some of the most delicious foods.
In order to dispel the myth that a liquid diet is expensive and unsatisfactory, we’ve listed 20 of our favorite quick, healthy, and liquid diet ideas. If you need some inspiration, they can help you put together a fulfilling and nourishing liquid diet menu.
- 3/4 cup frozen mango
- 3/4 cup frozen pineapple
- 1/2 cup frozen papaya
- 2 large bananas, cut into pieces
- 1/3 cup orange juice
- 1/3 cup pineapple juice
- 1/3 cup coconut milk
- 1 Tablespoon lime juice
- Place all ingredients in a blender and mix until completely smooth.
- Pour into glasses, sip, and enjoy.
2. Banana Almond Milk Smoothie
- 2 bananas, sliced and frozen
- 1 cup Almond Breeze Original Almond milk feel free to substitute regular or soy
- 1 Tablespoon flax seeds
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Combine all ingredients in a blender and pulse on high for 30 seconds to 1 minute, until the mixture is completely smooth and thick. Serve immediately.
- 1 tablespoon almond butter, peanut butter, or cashew butter
- 1 teaspoon chia seeds
- 1 teaspoon hemp seeds
- 1 teaspoon flax seeds
- 1 teaspoon honey or maple syrup
- Add the blueberries, banana, orange,, and 3/4 cup of milk to a blender. If you plan to add any, add optional ingredients to the blender.
- Turn the blender on and blend until creamy and smooth. If the smoothie is too thick, add a bit more milk.
- 2 medium apples I used Pink Lady apples
- 1/4 cup almond milk can omit if you prefer a thicker smoothie; the apples produce a lot of liquid
- 1/4 cup rolled oats
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 1 cup Greek yogurt substituted with plant-based yogurt to make vegan
- 1 Tablespoon maple syrup can substitute with agave or honey if desired
- Add all ingredients to a blender and blend until completely smooth.
- Consume right away or keep in the fridge until ready to enjoy!
5. Pumpkin Mousse
- 8 ounces of cream cheese softened
- 1 cup brown sugar
- 2 teaspoons pumpkin pie spice
- 15 ounces pure 100% pumpkin puree
- In a medium-sized bowl, whip together the cream cheese, brown sugar, and pumpkin pie spice until light and fluffy and completely blended.
- Add the pumpkin puree and mix until combined.
- In a separate bowl, whip together the whipped topping ingredients until it becomes thick and stiff peaks form.
- Fold together about ¾ of the whipped topping with the pumpkin cheesecake mixture until completely mixed in.
- Spoon the mousse into individual cups. Use the remaining ¼ of the whipped topping to top the mousse. Then sprinkle on chocolate chips, cinnamon, or candied pecans.
6. Banana Berry Smoothie
- 1/2 small banana, frozen
- 3/4 cup mixed berries, frozen
- 1 handful of spinach (optional)
- 1 Tbsp. almond butter or nut butter of choice
- 1/4 avocado
- 1 tsp. chia or flax seeds
- 2 scoops collagen peptides or protein of choice (use plant-based protein for vegan)
- 1/2–1 cup unsweetened almond milk or milk of choice
- 1/2 cup ice
- optional – 1/2 cup Greek yogurt (omit for dairy-free or vegan)
- Place ingredients in a high-powered blender and blend until smooth. For a thinner smoothie add 1 cup of liquid for a thicker smoothie start with a 1/2 cup and add more until desired consistency is achieved.
- 4 cups water
- 2 cups peeled and chopped fresh ginger
- 3 strips lemon peel, about 4 inches each, yellow part only
- 1 1/2 cups granulated sugar
- 3 quarts club soda, chilled
- In a 4-quart saucepan, place water, ginger, and lemon peel. Bring to a boil over high heat. Reduce heat and simmer at a low boil, uncovered, for about 10 minutes.
- Add sugar, stirring constantly, and continue to boil until reduced to 3 cups (about 15 minutes).
- Place a fine wire strainer over a large bowl. Pour in ginger syrup to separate solids from liquids. Discard lemon peel. The strained, cooked ginger pieces can be reserved for other uses like vanilla ice cream or yogurt if desired.
- Allow the ginger simple syrup to cool before pouring it into a glass container. Seal tightly and chill for at least 1 hour until cold. You can also store it for up to one week in the fridge.
- 2 teaspoons olive oil
- 1 medium potato, peeled and cubed
- 1/2 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 2 cups fat-free milk
- 1 (6-ounce) bag of baby spinach, divided
- Freshly ground black pepper, to taste
- Kosher salt, to taste
- Gather the ingredients.
- In a large saucepan or Dutch oven, heat the oil. Sauté the potato, onion, celery, and garlic for 5 minutes.
- Add the chicken broth and fat-free milk. Bring to a boil, cover, and simmer on low for 10 minutes.
- Stir in half of the spinach, cover, and simmer for 10 more minutes.
- Cool slightly, then transfer the soup to a blender. Work in 2 batches if necessary to keep the hot soup from overflowing the blender as you blend. Alternatively, an immersion blender can be used to blend the soup in the pot. Add the remaining fresh spinach to the soup and blend until smooth.
- Taste for seasoning and serve.
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cardamom
- a pinch to 1/8 teaspoon cloves
- a few dashes of pepper and salt
- 1 1/2 teaspoons kosher gelatin
- 2 tablespoons honey
- 4 tablespoons pumpkin puree
- 2 cups coconut milk, or milk of choice (I use my homemade coconut milk)
- 1/2 teaspoons vanilla extract (I use my homemade vanilla extract)
- In a small saucepan, whisk together dry ingredients.
- Whisk in honey and pumpkin.
- Slowly whisk in coconut milk until the mixture is smooth and combined.
- Heat over low until the desired temperature is reached.
- Stir in vanilla and serve.
10. Pureed Sweet Potatoes
- 2 Medium Sweet Potatoes
- Preheat oven to 200C / 400F and line a baking tray with baking paper/foil.
- Wash and dry the potatoes. Using a fork, pierce the potatoes several times, on both sides.
- Place in the oven and roast for around 50 mins (checking after 45 mins), or until the potato is wrinkled and tender.
- Allow the sweet potatoes to cool for around 10 minutes, peel the potato and place the flesh in a food processor. Blend until smooth
- 2 cup Frozen Peaches
- ½ cup Oats
- 1 Banana
- 1 Vanilla Protein Powder
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 12 oz. Milk or Almond Milk
- 3-5 Ice Cubes
- Place liquid and fruit into the blender first then add the remaining ingredients. Blend all ingredients in a blender at once.
- Add more or less ice and milk to desired consistency.
- 2 cups organic heavy cream
- 1/4 cup plain yogurt containing Lactobacillus bulgaricus L. acidophilus and S. thermophilus
- Heat cream in a medium pot until it reaches a simmer, about 180 degrees Fahrenheit.
- Let cool to room temperature (I let it cool down to 80 degrees).
- Remove 1/2 cup of cooled cream to a bowl and stir in yogurt until blended. Stir into pot and mix until blended. Divide milk among mason jars.
- Place in dehydrator and set to 105 degrees Fahrenheit. Leave undisturbed for 24 hours. Remove and set in refrigerator until ready to eat.
- Eat within 2 weeks.
- 1 tablespoon extra-virgin olive oil
- 2 stalks of celery chopped
- 1 medium onion diced
- 2 carrots chopped
- 1 medium leek white and pale green parts only, washed thoroughly and thinly sliced
- 1 cup quick-cooking barley
- 1 tablespoon tomato paste
- 8 cups low-sodium vegetable broth
- 15 ounces cannellini beans or other beans rinsed and drained
- 2 teaspoon sprigs fresh thyme or 1 dried thyme
- 1 teaspoon stem fresh basil or 1 dried thyme
- 4 handfuls of baby spinach
- Heat oil in a soup pot. Add celery, onion, carrots, and leeks and cook over medium heat until softened about 5 minutes. Add barley and tomato paste and cook, stirring, until the grains are coated and shiny, about 30 seconds. Add the broth, beans, thyme, and basil, and bring to a boil. Simmer over low heat for 1 hour.
- Add spinach, and cook until just wilted (if you use Swiss chard or kale, it will take slightly longer to cook). Remove the thyme branch and wilted basil. Season with salt and pepper.
- 8 apples peeled and cored I like to use a combination of Granny Smith and Gala apples.
- ½ teaspoon cinnamon
- ½ cup water
- 2 tablespoon lemon juice
- Peel and core your apples. The apple peeler and corer will speed up the process, but you can also cut and core your apples using a pairing knife. Cut the apples into smaller chunks.
- Combine the apples with cinnamon in a stockpot or dutch oven. Add ½ cup water.
- Bring to a boil. Reduce the heat, and cover. Cook for 25-30 minutes on low heat. Apples will be broken down but still a bit chunky.
- Remove from heat. Add lemon juice. For chunky applesauce mash with a potato masher or fork. For smooth applesauce use an immersion blender. Serve warm or cold.
- 2 tablespoons (30 ml) virgin coconut oil or extra-virgin olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 tablespoon (30 g) finely chopped garlic cloves (2 or 3 cloves)
- 3 tablespoons (45 g) tomato paste
- ⅓ cup (80 g) Thai red curry paste
- ¼ teaspoon cayenne pepper
- 1 cup (180 g) red lentils
- 4 cups (1 l) water
- 1 cup (250 ml) full-fat coconut milk
- 3 tablespoons (45 ml) fresh lime juice
- 1 cup (35 g) fresh cilantro leaves
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook for 5 minutes, or until softened.
- Stir in the garlic, tomato paste, curry paste, and cayenne and cook until fragrant, about 1 minute.
- Add the lentils, 1 teaspoon of salt, and the water. Bring to a simmer, then turn the heat down to medium-low. Partially cover the pan and cook 20 minutes, until the lentils have swelled and softened and the mixture is thickened.
- Remove from the heat and stir in the coconut milk and lime juice. Taste and season with additional salt if you like. Serve in bowls garnished with cilantro.
- 2½ pounds Roma tomatoes halved
- ¼ cup extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- ⅓ cup chopped carrots
- 4 garlic cloves, chopped
- 3 cups vegetable broth
- 1 tablespoon balsamic vinegar
- 1 teaspoon thyme leaves
- 1 loose-packed cup basil leaves, more for garnish
- Sea salt and freshly ground black pepper
- Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place the tomatoes cut-side up on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast for 1 hour or until the edges just start to shrivel and the insides are still juicy.
- Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the onions, carrots, garlic, and ½ teaspoon salt and cook until soft, about 8 minutes. Stir in the tomatoes, vegetable broth, vinegar, and thyme leaves and simmer for 20 minutes.
- Let cool slightly and pour the soup into a blender, working in batches if necessary. Blend until smooth. Add the basil and pulse until combined.
- Garnish the soup with basil leaves and serve with crusty bread.
- One Vanilla Bean
- 1 ½ cup milk
- ½ cup cream
- ⅓ cup + 1 tbsp sugar
- 4 egg yolks
- 2 tbsp cornstarch
- A tiny sprinkling of ⅛ of a tsp of salt
- For serving: fresh fruit candied nuts, cake to drizzle it over etc.
- Split the vanilla bean, scrape out the seeds and put the seeds, the pod, the sugar, the cream, and the milk in a small to medium saucepan.
- Cook of low-medium heat whisking frequently until the sugar is dissolved
- In another bowl whisk the egg yolks, cornstarch, and salt together
- Add a splash of the warm milk mixture to the yolk mixture and mix to ‘temper’ the egg yolks – this will help save them from curdling when you add them back to the saucepan
- Pour the egg mixture into the saucepan whisking to combine
- Cook on low-medium heat stirring frequently for about 15 minutes, the custard will easily coat the back of a spoon.
- Remove the vanilla pod and eat warm or cold
18. Vegan Jello
- 2 cups fruit juice like apple, grape, or cranberry
- 1/2 tsp agar or kappa carrageenan
- 1/3 cup sugar (optional)
- Pour juice, sugar and agar agar into a medium-sized saucepan and stir.
- Turn on the heat to medium and stir frequently with a whisk.
- When the mixture begins to boil, turn the heat down and let it boil slowly for 5 minutes stirring occasionally.
- Pour the jello mixture into individual serving glasses.
- Refrigerate for at least 1-2 hours.
19. Vegetable Broth
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 2 onions large, chopped
- 3 ribs celery chopped
- 3 carrots chopped
- 8 cups water
- frozen vegetable scraps 2-3 cups is a good amount
- 2 bay leaves
- parsley a few sprigs
- thyme a few sprigs
- salt and pepper to taste, omit if you are making stock
- Heat the olive oil in a large Dutch oven or stockpot over medium heat.
- Add the garlic, onions, celery, and carrots. Cook until softened, about 5 minutes, stirring often.
- Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes.
- Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.
- Once the broth has cooled, transfer it to airtight plastic containers or freezer bags and store it in the freezer. (I usually freeze it in 2-cup portions so I don’t have to thaw all the broth every time I use it.)
Read more:9 best pasta varieties for weight loss
Vegan Tofu Ricotta
- 16 oz firm tofu must be firm, silken tofu will not work
- 1 cup fresh spinach packed
- ¼ cup nutritional yeast
- ¼ cup fresh parsley can sub 1:1 for fresh basil
- 2 tablespoon lemon juice about 1 lemon juiced
- 1 teaspoon salt use less if desired
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1-2 tablespoon water/oat milk optional- for a thinner ricotta
- First, cut the tofu in half and press between towels for about 5 minutes to get rid of any excess water.
- Next, add all of the ingredients including the firm tofu, spinach, nutritional yeast, parsley, lemon juice, garlic powder, Italian seasoning, and salt to a blender and blend until smooth.
- If needed, add in 1-2 Tbsp oat milk to thin out the ricotta and make it spreadable. Enjoy it immediately or use it in your favorite dish!