Bariatric Puree Recipes

Weight loss surgery (WLS) such as Gastric Bypass, Lap Band, or Vertical Sleeve Gastrectomy (VSG), pureed foods are a part of your recovery routine.  Prepare in advance so you can do best without effort.

Click on the category links to begin browsing favorite high protein bariatric puree recipes.

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    All recipes are categorized by stages, and labeled to include the grams of protein per serving as part of their title. You may browse by number of grams per serving, stages such as liquid, full liquid, pureed meals. You can also browse through meal categories such as breakfast, lunch, dinner, snacks, and protein drink ideas.
  • 10000
    Ingredients: 24 oz can of tuna in water [7g*24] 1/2 cup pickle juice 1 ground celery stick 2 teaspoons mustard 1 ounce 0% Greek yogurt. [3g] Directions: Finely grate celery until mushy. Drain water from tuna can. Add all ingredients to food processor and chop until pureed. Yieds: 17 2 oz. Pureed Tuna at 10 grams protein…
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    Ingredients: 1 cup red kidney beans  (2oz@9g=36g) ½ cup great northern beans   (2oz@8g=16g) ½ cup barley   (2oz@3g=6g) 12 cups water 4 oz. (4 cubes) minced onions 1 ½ cups (12 oz.) cooked chicken [chicken in water can: 2oz@10g=60g] taco seasoning packet 1 teaspoon salt 1 teaspoon garlic powder Directions: In a large pot, combine beans…
  • 10000
    Ingredients: 2 Cups chicken cooked in soup [7*16=112g] 1 cup almond milk [1g] 2 cups clear chicken broth [6*2=12g] ½ cup  sauteed onions salt & pepper Directions: Cook chicken in soup, remove from pot.  Tear chicken away from bones, discard skin. Mix all ingredients in food processor until pureed. Yields: 23 2 oz. servings Chicken Puree, 5.43 grams…
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    An important basic foundation recipe for mashed potatoes with added protein. This recipe can used to add thickening to broths in the full liquid stage. Ingredients: 4 large Idaho potatoes -or- 4 lbs. 1 cup Milk [8g] 4 oz. Greek Yogurt, 0%  [3*4=12g] 1 cup sauteed onions Directions: Peel and chop potatoes into cubes. Boil potatoes in…

2 thoughts on “Bariatric Puree Recipes”

  1. Would you provide permission for use of the picture of pureed food for an educational resource on appropriate diet textures for dysphagia. it would be used in a handout for staff and clients

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