Bariatric Recipes: Learning How To Cook For Optimal Health and Weight Loss After Bariatric Surgery
Bariatric recipes are utilized after a bariatric surgery to maximize the efficiency of the surgical procedure. The patient loses appetite for the first six weeks after the procedure; until the body-brain connection regains the desire for food, light, easy to digest bariatric recipes are used. The recommended diet uses a progression model. The patient starts with clear liquids immediately following surgery, moves on to a full liquids diet a week after, pureed food within two weeks and finally, five to six weeks afterwards, a regular diet.
The diet may sound deterring. Eating liquid food for a couple of weeks may make a patient feel helpless; however, patients are often form support groups, either offline or in person, supporting one another through the difficult initial stages. Patients are advised to remember that the liquid diet should not discourage them; it is only temporary.
Before this article ends, read on for a bariatric recipe, for patients in the pureed food stage, a pea and lettuce soup. (It’s better than it sounds; many people who aren’t following a bariatric recipes.
- 10oz of fresh or frozen peas
- 4 cups of bouillon
- 1 crushed clove of garlic
- 2 diced medium Zucchini
- 1 bunch of spring scallions
- 1 shredded heart of Little Gem lettuce
Cook the Zucchini, spring scallions and garlic together on a medium heat for about 3-4 minutes. Then add in the lettuce and bouillon. Bring that to a boil before reducing and covering, to allow it to simmer for 2-3 minutes. When the lettuce has wilted, add peas and cook for a further 5 minutes. Uncover and remove from heat, leave it to could down and then use a blender to puree the food, heat back up and serve.