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You are here: Home / Post Op Diet-Puree

Post Op Diet-Puree

Sleeve/Gastric Bypass/SIPS/ESG/Band – Puree Diet

 

Protein/Protein Foods
5-6 Servings per Day
1 serving of meat/seafood = 2 ounces = 16 grams of protein
Food Items
Meats/Seafood: (1/4 cup)
  • Puree chicken or turkey (no skin)
  • Puree Fish, water packed tuna
  • Pureed soft fish (haddock, tilapia, cod, and salmon
  • Pureed canned chicken
  • Pureed meatballs
  • Stage 2 baby food meat (no dinners)
Dairy/Eggs:  (1/4-1/2 cup)
  • Scrambled eggs/egg substitute
  • Cream Soups made with Skim milk (avoid tomato, potato, or pea soups)
  • 1-2% cottage cheese (puree)
  • Part skim ricotta cheese
  • Sugar Free Pudding (made with skim milk)
  • milk (1% or skim)
  • carbmaster milk
  • Fairlife milk
  • unsweetened almond milk
  • unsweetened soy milk 
  • reduced sugar yogurt
    • Carbmaster (Kroger)
    • Kroger Greek Lite
    • Light and Fit Greek

 

Plant Proteins: (¼ cup)

  • Pureed Tofu
  • Refried Beans (thinned)
  • Reduced sugar soy milk
  • Unsweetened almond milk
  • Pureed bean or lentil soup
  • Pureed vegetarian chili

Protein Supplements:( ½-1 cup) as tolerated. Refer to protein supplement handout.

FOCUS ON PROTEIN AT ALL MEALS AND SNACKS!!!

 

 

Carbohydrates

4-5 Servings per Day
1 serving of a carbohydrate = 5-15 grams of net carbohydrates
Food Items
Vegetables:  (1/4 cup)
  • Pureed canned or steamed vegetables (no hulls)
  • Stage 1 and 2 baby food vegetables
  • Vegetable Juice
  • Puree Vegetable Soup 
Fruits:  (1/4 cup)
  • No sugar added applesauce
  • Stage 1 and 2 baby food fruits.
  • Unsweetened fruit juice
  • Puree canned fruits in juice or water only.

Starches: (1/4 cup)

  • Puree acorn or butternut squash
  • Puree sweet potato
  • Puree Peas
  • Mashed sweet potato

Grains/Cereals: (¼ cup)

  • Hot Cereal made with skim or 1% milk

 

Fats

4-5 Servings per Day
1 serving of fat = 5 grams
Food Items
Unsaturated Fats:
  • Mayonnaise
  • Sour cream
  • Olive oil

Saturated Fats: (Use sparingly)

  • butter
  • mayonnaise
  • cream cheese
  • sour cream

 

 

Fluids

Your goal for fluid intake is 6-8 cups sugar free/non-carbonated beverages throughout the day.

Optimal choices:

-Water                                                 -Sugar free Kool-Aid                -Fruit 2 O

-Crystal Light                                     -Propel Fitness Water             -Powerade Zero

– Decaf tea or Coffee                         -Sugar Free popsicles             -Sugar Free Jell-O 

 

 

Tips for Preparing Puree Foods

Cut foods into small pieces, then put into a food processor or blender.  A little liquid makes it easier to blend, and can also add protein to your foods.  You can use 1% or skim milk, reduced fat sour cream, fat free gravy, broths, juices.  Avoid using water to thin the foods.  Water will take from the flavor and make the foods quite bland.  Blend foods until desired consistency. After blending, strain foods to remove any chunks.

You can also freeze individual portions for re-using.  Pour leftover portions into ice cube trays. Once frozen you can remove from trays and place in a freezer bag for more convenient storage.  Always thaw the cubes in the refrigerator. A lot of patients have found it convenient to puree leftovers from meals prior to their surgery.  Then after surgery you only have to worry about thawing them out.

 

Foods To Avoid

  • Soft bread, doughnuts, pastries. 
  • Salads and all other raw vegetables
  • Sugar and sweets (table sugar, cakes, cookies, pies)
  • High fat meats (bacon, sausage, ham, salami)
  • Steak, roast beef, pork, lamb, veal, venison
  • High fat foods (butter, cream cheese, whole milk, ice cream, sour cream, creamy salad, regular mayonnaise)
  • Fibrous vegetables (whole broccoli, brussels sprouts, corn, cabbage, salad greens, asparagus).
  • Fresh fruits except bananas
  • Rice and pasta
  • Nuts, seeds, coconut, raisins, popcorn, dried fruits

 

Important Tips to Remember!

  • All food choices on the puree stage should be the consistency of applesauce!!!
  • Do not use your mouth as a blender. Please puree all foods in a blender.
  • Foods like rice, pasta, bread, raw fruits and vegetables do not blend well. These foods can swell up and can cause discomfort. Avoid using these products.
  • Eat a protein source every time you eat, and make sure to make protein your priority.
  • Eat 5-6 mini meals a day.
  • Portions at each meal are up to ⅓ cup for dense foods (eg: pureed chicken salad, egg salad, tuna salad, etc) and up to ½ cup for full liquid proteins (eg: protein shakes, yogurt, cream soups, etc)
  • Make sure to stop eating when you are full. 
  • Avoid drinking 5-10 minutes before and 20-30 minutes after meals and also avoid drinking during a meal.
  • Avoid skipping meals, we recommend spacing meals/supplements about every 2.5-3 hours.
  • Avoid eating anything 3 hours prior to bed.
Back To Post-op Diet Home
Post-op Vitamin Recommendations

Sample Diet & Recipes

 

Puree Sample Diet Menu

Meal 1:  ¼ – ½  cup carb master yogurt 

Meal 2:  ½ cup protein supplement (remember to sip slowly!)

Meal 3:  ⅓ cup pureed chicken salad

                 ¼ cup No sugar added applesauce

Meal 4:  ¼ cup pureed cottage cheese

                  ¼ cup baby food peaches (stage 1 or 2 only)

Meal 5:  ⅓ cup pureed turkey

                 ¼ cup pureed sweet potatoes

Meal 6:  ½ cup sugar-free pudding

*You may NOT be able to consume these portions, especially at the beginning so it is important to stop eating when you feel a comfortable fullness.

**Your last meal should be more than 3 hours before bed!!!

Quick Puree Recipes

Easy Egg Salad

3 hard boiled eggs

2 Tbsp mayo

1 Tbsp sugar free pickle relish

1½ tsp yellow mustard

Season with salt, pepper and onion powder (optional) to taste.  Blend until smooth.

Yields 6 ⅓ cup servings

**Can substitute canned tuna or chicken to vary choices.


 Pesto Chicken Puree

3 oz cooked or canned chicken breast

¾ cup ricotta cheese

2-3 Tbsp prepared pesto sauce

First cut chicken into small pieces then blend chicken until finely minced.  Add other ingredients and blend until smooth. 

Yields 6 (⅓ cup serving)


Chicken and Mushrooms

3 oz cooked or canned chicken breast

½ cup mashed potatoes

¾ cup mushroom gravy or soup

First cut chicken into small pieces then blend chicken until finely minced.  Add other ingredients and blend until smooth. 

Yields 6 (⅓ cup) servings


Saucy Meatballs

4 (1oz) meatballs (cooked)

½ – ¾ cup spaghetti sauce

½ tsp Parmesan cheese

Quarter meatballs and add to food processor with other ingredients.  Can season with salt, pepper, and garlic powder. Blend until smooth.

Yields 4 (⅓ c servings)

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