Bariatric surgery (or weight loss surgery) includes a variety of procedures performed on people who are obese. Long-term weight loss through the standard of care procedures (Roux en-Y bypass, sleeve gastrectomy, and biliopancreatic diversion with duodenal switch) is largely achieved by altering gut hormone levels responsible for hunger and satiety, leading to a new hormonal weight set point.
A gastric bypass diet helps people who are recovering from sleeve gastrectomy and from gastric bypass surgery — also known as Roux-en-Y gastric bypass — to heal and to change their eating habits.
After the bariatric surgery, your meal portions are much smaller. Your new diet helps you progress with weight loss in a nutritionally sound manner to reach your health goals. Eating a variety of foods will help you obtain adequate protein, vitamins, and minerals.
With these tasty bariatric-friendly recipes you can enjoy eating food and follow bariatric eating guidelines.
According to DJ Mazzoni, the medical reviewer at Illuminate Health. “each meal should consist of one-third to one-half cup of food with 3 to 5 small meals per day”
5 Bariatric Surgery Recipes
Salmon Cakes
“Salmon cakes are best after week five or six following the procedure, depending on the surgery,” Dr. Benito says.
Ingredients:
- 12 ounces canned salmon (next to canned tuna in the supermarket)
- 1 large sweet potato (microwaved for 6-8 minutes with skin on, or sub out for a can of drained garbanzo beans)
- 1 small onion, diced
- 1⁄2 cup almond flour (optional)
- 2 eggs (can be subbed for two tablespoons mayonnaise)
- 3 tablespoons chia or flax seeds
- 1⁄4 cup diced red pepper, carrot, and/or celery
- Salsa or remoulade (for serving)
Yields:
- 6 cakes
Instructions:
- Crack eggs into a large mixing bowl and beat. If using potato, leave skin on and microwave on high for 6-8 minutes. Let cool. Otherwise, grain garbanzo beans. Place into bowl and mash. Drain and mix in salmon. Mix in onion, almond flour, and seeds (if using). Form into 1-inch thick patties. (An egg ring is useful for this.)
- If frying, pan fry in olive oil over medium heat, 4-5 minutes per side. Cover pan for the first side – ensuring the burgers cook through. If the burger is still “spongy” when it is flipped, cover for the second side as well.
- If baking, place in a 425F oven for 25 – 30 minutes.
- Serve topped with salsa or remoulade (a fancy word for mayonnaise mixed with hot sauce).
Source: Dr. Adi Benito, chief medical advisor to Eating for Your Health in Princeton, New Jersey. Benito is board-certified in endocrinology, diabetes, and metabolism.
Pea Shoot Soup
“The pea shoot soup is ideal. Depending on what type of surgery, pea shoot soup would be recommended after week three for the gastric sleeve but after week six for gastric bypass (also called Roux-en-Y) because, up to week five for gastric bypass, the recommendation is to avoid ‘fibrous vegetables,’” Dr. Benito says.
Ingredients:
- 2 tablespoons coconut oil
- 1⁄2 teaspoon salt
- 1 onion (chopped)
- 1 head of cauliflower (chopped)
- 1 can full fat coconut milk (15 oz can)
- 2 cups vegetable broth
- 4 cups loosely packed pea shoots (or a bag of fresh spinach)
- 1⁄2 lemon
- 1 bunch fresh mint (chopped, optional)
Yields:
- 6 servings
Instructions:
- Melt coconut oil in a large soup pot over medium heat. Add salt and onion and sweat for 10 minutes, allowing the onions to color but not brown.
- Add cauliflower and sauté for 3 minutes. Add coconut milk and broth, bring to a boil, reduce heat and simmer for 20 minutes. Remove from heat, stir in pea shoots or spinach, and allow soup to cool.
- Puree in a blender or with an immersion blender. Return to pot to heat. Adjust flavor with a squeeze of lemon, salt and pepper to taste.
- Garnish with fresh mint.
Source: Dr. Adi Benito, chief medical advisor to Eating for Your Health in Princeton, New Jersey. Benito is board-certified in endocrinology, diabetes, and metabolism.
Dump and Dash Taco Soup
(Serves 4-6)
Prep: 5 minutes
Total time: 15 minutes
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 10oz cans Rotel
- 2 tbsp taco seasoning
- 1 tsp cumin
- 1 small onion, chopped
- 1 15.5oz can seasoned black beans, drained
- 1 8oz can tomato sauce
- 10oz bag frozen corn
- 1 tsp chili powder
- ½ cup water
Directions:
- Add all of your ingredients into the slow cooker. Give it a good stir to make sure that everything is incorporated well.
- Close the instant pot on your lid by twisting it closed. Close the valve to seal the pressure by pushing the valve away from you.
- Set your instant pot to high pressure for 10 minutes. After the instant pot has completed, do a quick release by pulling the valve toward you to release the pressure.
- Remove the chicken breast from the instant pot and transferred to a cutting board. Shred your chIcken, and then add back to your instant pot. Mix well.
- This fantastic Instant pot taco soup is weight watchers friendly and has zero points. It’s so yummy and super tasty!
Source: https://www.theinstantpottable.com/instant-pot-dump-and-dash-taco-soup/
Peanut Butter and Jelly Pancakes
Servings: 4
Ingredients:
- ½ cup low-fat cottage cheese
- ½ cup instant oatmeal
- 2 tablespoons powdered peanuts
- 4 large egg whites
- 1 cup frozen mixed berry blend
Directions:
- Put Items in a blender in this order: cottage cheese, oatmeal, powdered peanuts and egg whites.
- Turn on blender and blend until smooth like pancake batter.
- Pour into a bowl and fold in berry fruit mix.
- Use cooking spray in skillet. Makes 4 to 7 pancakes depending on size.
Nutritional Values:
Serving size: 1 pancake
- Calories: 90
- Fat: 1.5 grams
- Cholesterol: 1 milligrams
- Sodium: 195 milligrams
- Carbohydrates: 9 grams
- Dietary Fiber: 1.5 grams
- Sugar: 1 grams
- Protein: 10 grams
Recipe modified from Bell Plantation Inc.
Source: https://www.froedtert.com/bariatric-surgery/recipes/peanut-butter-jelly-pancakes
Tofu and Broccoli Quiche Recipe
Servings: 6
Ingredients:
- ½ cup uncooked bulgur wheat
- Pinch of salt
- 1 tablespoon sesame oil
- 1 yellow onion, chopped
- ½ pound broccoli, chopped
- ¼ pound mushrooms, chopped
- 1½ pounds tofu
- 2 tablespoons sesame tahini
- 1 tablespoon umeboshi paste (pickled plum paste) or white miso
- 1 tablespoon tamari
Directions:
- Preheat oven to 350 degree F.
- Bring 1 cup water to a boil in a small pot, add bulgur and salt and return to a boil.
- Lower heat, cover and cook for 15 minutes.
- Press hot bulgur into a greased 9-inch pie pan and baked for 12 minutes, or until somewhat dry and crust-like. Set aside.
- Heat oil in a large skillet over medium high heat.
- Add onions, broccoli and mushrooms to skillet and cook briefly.
- Cover skillet and turn off heat; set aside while you prepare tofu mixture.
- Blend tofu, tahini, umeboshi paste and tamari in a food processor until smooth.
- Transfer mixture to a bowl and add cooked vegetables. Toss gently to combine.
- Pour vegetable mixture into bulgur crust, then bake for 30 minutes.
- Remove from oven and let sit for 10 minutes.
- Cut into 6 slices slices and serve hot or cold.
Nutritional Analysis Per Serving (⅙ recipe):
- Total Calories: 190
- Total Fat: 8g
- Saturated fat: 1 g
- Total cholesterol: 0 mg
- Sodium: 350 mg
- Total carbohydrates: 18g
- Dietary fiber: 4g
- Sugar: 3g
- Protein: 13g
Brought to you by Dietetic Intern: Laurie Wohlscheid. Adapted from the recipe at wholefoodsmarket.com
Source: https://www.froedtert.com/bariatric-surgery/recipes/tofu-broccoli-quiche
Please note, recipes may need to be modified based on your own gastric bypass diet stage.