BARIATRIC PUREE RECIPES: PROTEIN-PACKED IDEAS TO MAKE THIS STAGE EASIER

The puree phase after bariatric surgery, whether that is gastric bypass surgery or gastric sleeve surgery, is a crucial step in your recovery, allowing your stomach to heal while gently reintroducing food. Yes, it can be a relief to move past all those protein shakes, but we understand, this stage isn’t always easy. Texture fatigue can quickly set in, making it tempting to rush ahead to soft or solid foods. However, sticking with the puree phase as recommended by your surgical team is essential for a smooth recovery and to avoid complications.

As texture fatigue kicks in, flavour becomes your best friend, so delicious pureed recipes are a must. Choosing tasty, protein-packed options can make this stage far more enjoyable while also ensuring you meet your nutritional needs. That’s why we’re sharing three of our favourite bariatric puree recipes from Sally Johnston’s book, Your Complete Guide to Nutrition for Weight Loss Surgery.

WHAT IS THE SMOOTH PUREE DIET?

Following the fluid diet, thicker foods can start to be included. Smooth pureed foods should be smooth and moist with no lumps, similar to the texture of smooth mashed potato.

Many foods can be pureed in a food processor or blender to form this texture. Some foods, such as low-fat or Greek yoghurt, cottage cheese, custard, or baby food, already have a suitable texture. However, while baby food is convenient, it lacks adequate nutrition for an adult and should not be used as a substitute for homemade meals.

Remain on the smooth pureed diet for as long as your surgical team recommends. Different types of surgery have varying effects on the stomach, and your surgeon’s technique, along with your individual recovery, will determine how long you should stay on this diet. While some teams suggest two weeks, always follow the recommendation of your support team for specific guidance.

As food becomes thicker, allow more time to eat. Eat slowly, taking 10 - 20 minutes to eat a small meal. Pay attention to satiety signals and stop eating when you feel satisfied. If you experience discomfort, stop immediately. And remember to keep food and drink apart by at least 30 minutes

PROTEIN ON THE SMOOTH PUREE DIET

Protein is essential for building and repairing the body, and healing continues during the smooth pureed diet phase. Some protein-containing foods, such as grilled meat and chicken, can be difficult to puree as they are too dry and stringy. When pureeing meat, additional fluids are often needed. The easiest protein sources to puree are moist dishes such as casseroles, stews and mornays. These can be blended, portioned into smaller servings, and frozen for easy, nutritious meals.

Now, let’s dive into three nourishing, easy-to-make bariatric puree recipes directly from Your Complete Guide to Nutrition for Weight Loss Surgery that will help you stay on track during this critical phase!

RECIPE 1: PEAR & RICOTTA WHIP

MAKES 2 CUPS

Ingredients

1 cup canned pear in natural juice, diced and drained (juice reserved)

Sprinkle of cinnamon

1 tablespoon (15 grams) high-quality protein powder

1 cup reduced-fat firm ricotta cheese

Method

Add pear to a blender or food processor and puree. While pureeing, add reserved pear juice, 1 tablespoon at a time, to ensure the texture is smooth. Set aside in a glass. Add ricotta and protein powder to a blender or food processor and puree. While pureeing, add reserved pear juice, 1 tablespoon at a time, to ensure the texture is smooth. Layer on top of pear and sprinkle with cinnamon if desired.

Nutrition Information (per cup): kilojoules: 1080, calories 258, protein 21g, fat 11.5g, saturated fat 7.5g, carbohydrate: 18g, fibre: 2g.

RECIPE 2: SHEPHERD'S PIE

MAKES 2 CUPS

Ingredients

Oil spray

1 clove garlic, crushed

1 onion, diced

200g lean lamb or beef mince

1 stick celery, finely diced

1 carrot, diced

1 cup salt-reduced beef stock

1 tablespoon no-added-salt tomato paste

2 teaspoons Worcestershire sauce

½ cup potato, diced

½ cup sweet potato, diced

1-2 tablespoons milk

Method

Preheat oven to 200°C. Heat a saucepan sprayed with oil. Add onion, garlic, and mince, and brown. Add remaining ingredients (except potatoes and milk) to the saucepan and bring to the boil. Cover and simmer until vegetables are soft and the liquid has reduced slightly. Drain and reserve the liquid. Add the meat and vegetable mixture to a blender and puree, adding enough reserved cooking liquid while pureeing to achieve a smooth mashed potato-like texture.

Cook potatoes in a saucepan of boiling water for 15 minutes or until tender. Drain well. Use a potato masher or fork to mash. Add milk and stir with a wooden spoon until smooth. Add meat mixture to a small ramekin or ovenproof dish and layer the mashed potato mixture on top. Spray with oil spray and bake in the oven for 15 minutes or until golden on top.

Nutrition Information (per cup): kilojoules 1500, calories 358, protein 31.5g, fat 14g, saturated fat 5.5g, carbohydrate 23g, fibre 4.5g.

RECIPE 3: ITALIAN-STYLE CHICKEN

MAKES 2 CUPS

Ingredients

Oil spray

1 clove garlic, crushed

½ onion, chopped

1 zucchini, diced (approx. 1 cup)

200g chicken, trimmed of fat, diced (e.g. breast, thigh, or tenderloin)

½ cup eggplant, diced

2 heaped tablespoons roasted capsicum, diced

1 mushroom, diced

¾ cup no-added-salt chopped tinned tomatoes

½ cup salt-reduced chicken stock

Pinch of basil and oregano

Method

Heat a saucepan sprayed with oil. Add onion and garlic and cook until soft. Add chicken and cook until seared on all sides. Add zucchini, eggplant, capsicum, and mushroom, and cook for a few minutes. Add the chopped tomatoes and stock. Bring to the boil and cook over low heat for approximately 15 minutes or until the vegetables are quite soft. Drain the chicken and vegetables and reserve the liquid. Add basil and oregano. Add to a blender and puree until smooth, adding enough reserved cooking liquid while pureeing to achieve a smooth mashed potato-like texture.

Nutrition Information (per cup): kilojoules 860, calories 205, protein 21g, fat 11g, saturated fat 3g, carbohydrate 7g, fibre 2.5g.

WANT MORE BARIATRIC-FRIENDLY RECIPES

These are just a few of the nutritious and delicious puree recipes available in Your Complete Guide to Nutrition for Weight Loss Surgery. If you're looking for even more bariatric recipes to support your recovery and beyond, get a copy delivered to your door here!