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Pureed food ideas for gastric sleeve diet

Instead of writing a load of recipes for the pureed food phase of the post-gastric sleeve (sleeve gastrectomy) diet (pureed food does not LOOK all that attractive in photos! lol), I have decided to list some ideas, based on the food I’m eating over this two-week phase.   I will keep adding ideas as I try more foods!

For the most part, I am trying to plan meals for me and my husband that I can just puree and eat alongside him, so there is no need during this phase to constantly cook different meals for yourself. 

Also remember that when you move onto pureed food from your liquid diet, some foods may initially ‘get stuck’ on the way down and you may feel uncomfortable as a result.  If that is the case, try them again a week or so later to see if it’s any easier. 

Disclaimer: I am not a dietitian or medical professional.  These are simply ideas based on meals I have created to suit my own dietary needs and, as I’ve enjoyed them, I wanted to share them. If you are unsure about the suitability of any ingredients or recipes on my blog for your own requirements, please check with a health professional first. 

Bangers and (sweet potato) mash

I cooked a delicious sausage in onion gravy (best to use a high-meat content sausage so you’re not filling yourself up with ‘fillers’ put into the sausage meat.  I particularly love ‘Heck 97%’ gluten-free sausages.). 

For the onion gravy, I browned a red onion cut into wedges in a bit of spray cooking oil, then made up the gravy with a Knorr Onion Gravy Pot and water.  

I also cheated and bought ready-made sweet potato mash.  Once the sausage was cooked, I blitzed the sausage with a bit of gravy and a couple of pieces of onion, served on the side of the sweet potato mash, then poured a little bit of the gravy (no onions) over the top.  It was DELICIOUS!

Smashed avocado (breakfast, but not only!)

I took a very ripe avocado, mashed up half of it with a fork, adding a drop of lime juice, a sprinkling of sea salt and freshly-ground black pepper, and a drop of extra virgin olive oil.  

Make sure you chew any remaining chunks really well and eat it nice and slowly. 

Slow-cooked lamb shank with red wine, garlic and rosemary

I have made little cuts in the lamb shank and placed chunks of garlic into them, then sprinkled dry rosemary over the entire shank (it’s even nicer with fresh rosemary – just insert some sprigs into the cuts with the garlic).  

I then seasoned generously with sea salt and freshly-ground black pepper, browned in a hot non-stick pan with a bit of olive oil and placed it in a slow-cooker.  I then de-glazed the pan with a small bottle of red wine, which I poured over the lamb in the slow cooker. 

Once the lamb was cooked, I made gravy with the juices, cornflour, gravy browning and some chicken stock.  To serve, I blitzed some gravy,  a small and very tender piece of lamb, and a tiny amount of cooked vegetables (carrots & broccoli), and served it alongside some mashed potato. 

Chicken liver paté

It’s really simple to make a low-fat, nutritious chicken liver paté.  Here is my recipe, which is also reflux-friendly.  The beauty of chicken liver paté is that it is rich in protein and iron – both essential after bariatric surgery. 

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rich spicy chicken and sweetcorn soup

Rich spicy chicken and sweetcorn soup

This indulgent, creamy-tasting soup is an even more low-fat adaptation of my reflux-friendly chicken and sweetcorn chowder, liquidised to be suitable for the post-bariatric surgery liquid diet phase.  It stands up as a new soup in its own right as it is absolutely delicious and suitable for the whole family! Please note changes to my original recipe, below. 

rich spicy chicken and sweetcorn soup

Follow my original recipe, except for: 

  • replace the butter with a few sprays of spray-cooking oil, if you want to make it even more low-fat
  • do not add ANY flour
  • once the soup is cooked, liquidise it all in a fine blender, then pass it through a fine sieve – this is really important on the liquid diet, to ensure no sweetcorn hulls or other small ‘bits’ are left behind

Serve and enjoy! 

Gloriously simple, gloriously good!

Disclaimer: I am not a dietitian or medical professional.  These are simply ideas based on meals I have created to suit my own dietary needs and, as I’ve enjoyed them, I wanted to share them. If you are unsure about the suitability of any ingredients or recipes on my blog for your own requirements, please check with a health professional first. 

Hearty vegetable soup with tomatoes and chicken

This is another one of my low-cal, low-carb, low-fat recipes for my pre-op diet before I have weight loss surgery next week. 

Hearty vegetable soup with tomatoes and chicken - gloriouslygoodfood.com

The recipe is one of those ‘chuck things in’ kind of recipes, so the vegetable quantities are approximate.  Play around with it and find what suits your palate in terms of actual vegetables used and ratio of one to another 🙂

Ingredients (for two hearty / filling portions containing virtually no fat and half the amount of protein I was advised to have in one day during my pre-op diet)

  • 1 chicken thigh (boneless, skinless, all visible fat removed), approx. 100g raw weight
  • 1l chicken stock (I make this with 2 Knorr chicken stock pots and 1l water, but you can make your own low-fat stock or buy other stock cubes / pots)
  • 2-3 baby carrots or one standard carrot, scraped, topped and tailed (cut into smaller chunks if using a standard size carrot)
  • 2-3 broccoli florets
  • Approximately 200g tinned chopped tomatoes
  • 2 very small potatoes, peeled and cut into chunks
  • 1 small courgette, cut into chunky slices

Method

Place all the ingredients into a saucepan and bring to the boil, then simmer for approximately 30 minutes or until all ingredients are cooked and the harder vegetables are tender enough to break easily with a spoon. 

Once the soup is cooked, remove the chicken thigh and set it aside, then place the remaining ingredients (all stock and all vegetables) into a food processor.  Blend until smooth or, if you prefer, leave a few chunkier pieces in. 

Chop the chicken into pea-size pieces.  As this makes two portions,
place half the chicken pieces into a food storage container or bag and add half the soup.

If you don’t want that much soup in one go, you can of course split this into more portions.  If you are following a pre-op diet like mine, make sure you have enough protein in your other meal of the day if you have less than half the chicken thigh in one meal.

Serve the remaining half of soup, with the remaining half of chopped chicken pieces, immediately. 

Gloriously simple, gloriously good!

Disclaimer: I am not a dietitian or medical professional.  These are simply ideas based on meals I have created to suit my own dietary needs and, as I’ve enjoyed them, I wanted to share them. If you are unsure about the suitability of any ingredients or recipes on my blog for your own requirements, please check with a health professional first.