After having bariatric surgery, it is crucial to stick to the prescribed food plan. Your doctors have carefully crafted those recommendations to help you maintain a healthy weight by reducing your overall calorie intake while still eating nutritious, well-balanced meals that protect against malnutrition and keep your muscle mass.
While adapting to this new way of eating may seem difficult initially, most patients eventually find that the recommendations become second nature. To help you in your journey, here are some recipes after bariatric surgery:
- Eat healthful foods by limiting yourself to reasonable quantities.
- Maintain a diet low in sugary foods, saturated fats, and overall calories.
- The best way to enjoy your cuisine is to savor each bite and take time.
- You should consume at most 1,000 calories each day.
After surgery, you will begin a clear liquid diet right away. After leaving the hospital, you may start including thicker liquids in your diet.
At the two-week post-op mark, you’ll be able to start consuming blended and puréed meals. Some recipes for clear liquids are shown below.
- 4 tea bags, Decaffeinated Blueberry Tea
- Fruit-Infused Stevia
- 8 cups water
- Soaked tea bags in a pitcher containing 4 cups of boiling water for 15 minutes.
- Take out the teabags and pour in the cold water and stevia.
- Stir and refrigerate.
- 5 lbs of Chicken Bones
- 5 quarts water
- 2 large unpeeled Onions, cut into quarters
- 4 stalks of celery
- 2 cloves of garlic
- 3 Dried Bay Leaves
- 10 sprigs of parsley
- 3 carrots, unpeeled and cut in half
- Put the chicken bones into a saucepan and cover them with water. Bring to a boil while stirring periodically.
- Reduce heat to low, throw in the remainder of the ingredients, and simmer for three hours. Stir once in a while.
- Use a fine mesh strainer to filter the broth.
- After cooling the stock, the fat will solidify on top of the soup and be easy to skim off.
- 1 Scoop of Vanilla Protein Powder
- 1 cup of skim milk
- 1/8 package of Orange Gelatin Jello Powder
- 4 pieces of ice
- Put everything in a blender.
- Blitz until it’s completely smooth. Enjoy!
- 28.4g Banana protein powder
- 2 Tablespoons of Peanut Butter Powder
- 2 cups of Water
- 1 Banana
- 5 Ice Cubes
- Add the following to the blender in the order listed: banana, ice, water, protein powder, and peanut butter powder.
- Repeat this process until the mixture is smooth, blending at high speed as needed.
- Serve and enjoy!
- 1 cup of blueberries, frozen
- 1 cup full-fat Greek yogurt
- 1/2 cup coconut cream
- 1 cup of unsweetened almond milk
- 2 tbsp coconut oil
- 2 tbsp ground chia seed
- 2 tablespoons of sugar’s worth of sweetener.
- Protein powder (optional)
- Combine all items in a blender and mix until smooth.
- Divide into 4 glasses and serve.
- 1 Scoop of Protein Powder (flavored if you prefer)
- 1/2 cup fat-reduced or fat-free cottage cheese
- 1/4 Cup of Milk (soy, rice, or regular)
- 1 cup of water
- 1 cup of crushed ice
- 1/2 cup chopped pineapple
- 12 cups diced mango
- Blend all of the ingredients.
- Mix well until consistent.
- 1/2 Tbsp red onion, chopped
- 2 Tbsp red and yellow peppers, diced
- 1/2 of chopped spinach, green beans, or some other leafy green
- 3 egg whites
- canola oil
- 1 Tbsp salsa (optional)
- Apply some canola oil spray to a small pan. Heat the oil for around two minutes.
- Cover and cook for 2 minutes to soften the spinach or whichever green vegetable you choose.
- When ready, add the egg whites and constantly whisk over medium heat.
- Fold in half and, if preferred, sprinkle with 1 tablespoon of salsa.
- 1/4 cup of cherry tomatoes
- 1/4 cup of chopped celery
- 1 tablespoon of Dijon mustard
- 1 can of tuna packed in water
- 1.5 cups of baked sweet potato chunks
- 1 Green Onion
- 2 and 1/2 tablespoons of hummus
- Scoop the drained tuna into a separate bowl. Cut the pieces down to size using a fork.
- Toss in some sweet potato, tomato, celery, and onion slices. Blend in the hummus and mustard to your preferred level of moistness for the tuna.
- Using freshly ground pepper and sea salt, sprinkle the dish.
- 1 grilled chicken breast, chopped
- 2 tablespoons Bacon, crumbled
- 1 tablespoon of chopped tomato
- 1/2 cup of finely chopped romaine lettuce
- 1/4 cup Mashed Avocado
- Combine the ingredients and enjoy a healthy salad. Enjoy!
- 1 Root of Celery
- 1 tablespoon of olive oil
- truffle salt
- garlic salt
- Fry sticks of peeled celery root.
- Mix in 1 tbsp of olive oil and a bit of salt to help draw out moisture.
- Put in the oven and bake for 40 minutes at 400 degrees.
- 1 Tortilla made using Low-Carb Flour
- 1 Ounce of Fresh Tomato Salsa
- 2 ounces Ham, diced
- 6 Cherry Tomatoes
- 4 oz of Mozzarella Cheese with Reduced Fat
- 4 black olives, pitted
- 1 teaspoon of chopped fresh herbs
- 1 tablespoon of grated Parmesan
- Get the oven ready by heating it to 375 degrees.
- Prepare a baking sheet by coating it lightly with oil and layer it on the tortilla.
- Coat the tortilla with the tomato salsa. Then, add the protein of your choice, the cherry tomatoes, the cheese, the olives or anchovies, the chopped herbs (you should add basil after cooking), the Parmesan, and salt and black pepper to taste.
- Cook for exactly 10 minutes all at once. If desired, serve wedges with a salad.
You may gradually incorporate more varied and stable meals into your diet. You may tolerate red meat, poultry, bread, and high-fiber fruits and vegetables poorly. So eat meals low in fat, sugar, and calories, and keep track of how many you eat daily.
Follow the dietary guidelines of the 900-1,000 calorie diet plan above and aim to consume the recommended amounts of all food categories.
Staying hydrated requires drinking at least 2 liters of fluids daily unless doing so would be harmful due to a medical condition.
Remember that the material provided here is for educational purposes only. It is in no way meant to substitute for the guidance of your physician or other healthcare professional. Feel free to ask your doctor anything you’re worried about.