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.
- 10000Ingredients: 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…
- 10000Ingredients: 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…
- 10000An 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…
2 thoughts on “Bariatric Puree Recipes”
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
I would be very interested in sharing my personal and professional research about dysphagia. Please contact me.