9 Recipes for the Puree Phase After Weight Loss Surgery

9 Recipes for the Puree Phase After Weight Loss Surgery

Weight loss surgery can be a life-changing procedure that leads to significant weight loss and improves overall health. After the surgery, patients go through different phases of diet, including a puree phase, where they are allowed to eat pureed foods. This phase is crucial for the success of the surgery and requires careful planning and preparation. In this article, we will explore nine delicious recipes for the puree phase after weight loss surgery.

Phases of Post-Op Weight Loss Surgery

Weight loss surgery involves several phases that help patients gradually adjust to their new diet and lifestyle. The puree phase is the second phase after the liquid phase and usually starts around two weeks after the surgery. During this phase, patients can eat pureed foods that are easy to digest and do not put stress on their stomach. This phase lasts for two to four weeks, depending on the surgeon’s recommendation.

Pureed Foods of Bariatric Post-Op

Pureed foods are an essential part of the bariatric post-op diet. These foods are smooth, easy to swallow, and contain all the necessary nutrients that patients need after the surgery. Here are some delicious recipes for the puree phase:

1- Creamy Butternut Squash Soup

Ingredients:

• 1 butternut squash, peeled and chopped
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 cups of chicken broth
• 1/2 cup of heavy cream
• Salt and pepper to taste

Instructions:

• The onion and garlic should be sautéed in a big pot until they are tender.
• Put in some chicken broth and the chopped butternut squash.
• The squash should be cooked for around 20 minutes at a simmer.
• Put everything into an immersion blender and whirl it around until it’s completely smooth.
• Mix in the heavy cream and season with salt and pepper to taste.

2- Protein Packed Smoothie

Ingredients:

• 1 cup of yogurt
• 1/2 cup of frozen berries
• 1 scoop of protein powder
• 1 tablespoon of chia seeds
• 1/2 cup of almond milk

Instructions:

• In a blender, combine all of the ingredients and blend until smooth.

3- Creamy Cauliflower Mash

Ingredients:

• 1 head of cauliflower, chopped
• 1/4 cup of sour cream
• 2 tablespoons of butter
• Salt and pepper to taste

Instructions:

• Steam the chopped cauliflower until tender.
• Puree the cauliflower with an immersion blender until smooth.
• To taste, add the sour cream, butter, salt, and pepper.

4- Sweet Potato Puree

Ingredients:

• 2 large sweet potatoes, peeled and chopped
• 2 tablespoons of butter
• 1/4 cup of milk
• 1/2 teaspoon of cinnamon
• Salt and pepper to taste

Instructions:

• Steam the sweet potatoes until tender.
• Use an immersion blender to puree the sweet potatoes until smooth.
• Add the butter, milk, cinnamon, salt, and pepper to taste.

5- Creamy Chicken and Mushroom Puree

Ingredients:

• 2 boneless chicken breasts, chopped
• 1 cup of mushrooms, chopped
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1/2 cup of chicken broth
• 1/2 cup of heavy cream
• Salt and pepper to taste

Instructions:

• Sauté the chicken, mushrooms, onion, and garlic in a large skillet until the chicken is cooked through.
• Simmer for 10 minutes after adding the chicken broth.
• Puree the contents with an immersion blender until smooth.
• To taste, add the heavy cream, salt, and pepper.

6- Roasted Red Pepper and Tomato Soup

Ingredients:

• 2 red bell peppers, roasted and chopped
• 1 can of diced tomatoes
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 cups of vegetable broth
• 1/2 cup of heavy cream
• Salt and pepper to taste

Instructions:

• Sauté the onion and garlic in a large pot until tender.
• Combine the roasted red peppers, diced tomatoes, and vegetable broth in a mixing bowl.
• Cook for 20 minutes.
• Puree the contents with an immersion blender until smooth.
• To taste, add the heavy cream, salt, and pepper.

7- Creamy Spinach and Artichoke Dip

Ingredients:

• 1 can of artichoke hearts, drained and chopped
• 1 cup of frozen spinach,
• 1/2 cup of Greek yogurt
• 1/2 cup of cream cheese
• 1/2 cup of shredded parmesan cheese
• Salt and pepper to taste

Instructions:

• Combine the artichoke hearts, spinach, yogurt, cream cheese, and parmesan cheese in a large mixing basin.
• Puree the contents with an immersion blender until smooth.
• Season with salt and pepper to taste.

8- Lentil Soup

Ingredients:

• 1 cup of lentils
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 cups of vegetable broth
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions:

• Sauté the onion and garlic in a large pot until tender.
• Combine the lentils and vegetable broth in a mixing bowl.
• Cook for 30 minutes, or until lentils are cooked.
• Puree the contents with an immersion blender until smooth.
• To taste, add the olive oil, salt, and pepper.

9- Mashed Avocado

Ingredients:

• 2 ripe avocados
• 1 tablespoon of lime juice
• Salt and pepper to taste

Instructions:

• In a mixing basin, mash the avocados.
• Mix in the lime juice and season with salt and pepper to taste.

Bariatric Post-Op Support with Mehmet Korkmaz

After undergoing weight loss surgery, one of the most important ways to improve one’s health is through the mash-up phase. Surgeon Mehmet Korkmaz’s bariatric post-op programme offers much-needed assistance during this challenging time. Individualized meal plans, coaching, and support are all part of his program’s effort to help patients lose weight and keep it off.

In conclusion, the pureeing phase after weight loss surgery can be challenging, but it is also an opportunity to try delicious and healthy pureed foods. These nine recipes are a great starting point and can be adapted to individual tastes and preferences. With the right preparation and support, the puree phase can be a successful step towards a healthier and happier life.