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Bariatric Cookery Recipes

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IMMEDIATE POST BARIATRIC SURGERY DIET: FLUIDS

There are 3 basic stages of eating after weight-loss surgery, regardless of type. ‘FLUIDS’, the first, is often considered to be the most challenging. Many return home from surgery, still feeling a little uncomfortable, certainly tired, clutching their hospital guidelines and then hover in the kitchen unsure about what to eat or drink next. So what to do? First and foremost, follow your surgeon and bariatric team’s advice to the letter. Some surgeons will recommend clear then full….

    


Banana Custard

MEDIUM TERM POST BARIATRIC SURGERY DIET: SOFT FOODS

If you do not experience any problems with the Stage 1 ‘Fluids’ regime then you will quickly move onto the second stage which incorporates smooth, pureed, soft and then crispy food, typically called the ‘SOFT FOOD’ stage. This stage is typically followed for about 2-6 weeks after surgery, although again always follow your bariatric team’s advice on when to start and when to move on. Start slowly and make sure initially that your food choices are soft and loose – first stage baby food….

     


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LONG TERM POST BARIATRIC SURGERY DIET: THE FUTURE/FOOD FOR LIFE

Only when you are able to tolerate a good variety of foods from Stage 2, should you then move tentatively onto Stage 3…eating FOOD FOR LIFE. Typically this occurs between 8-16 weeks post-op but everyone is different and always follow the advice of your own bariatric team (and, just because your dietician says you can eat sliced chicken, doesn’t mean that you may be able to do it straightaway, it sometimes takes a few times and retry occasions before you are able to tolerate a certain….

    

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Featured Posts

Welcome to Bariatric Cookery     If you are thinking about, have had, or are scheduled for bariatric (weight-loss) surgery – Gastric Bypass, Lap Band,Gastric Sleeve or Revision, you’ve found the UK’s number one website to support your new eating regime. Founded by a cookery writer and bariatric patient, Carol Bowen Ball, we know just[Read More]

This is most likely the final recipe that I shall share with you on the website (but you can continue to use those in the archive for a few more months) and since I didn’t want to leave you without something for the future it’s a breakfast dish that can be frozen and stashed away[Read More]

I have been experimenting with different kinds of pasta – many higher in protein than traditional wheat pasta and often more digestible. Some are made with pea protein, some use lentils, some other grains and one with A much reduced calorie content made with konjac flour (my version called them zero noodles – not quite[Read More]

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