Gastric Bypass Recipes

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Heart And Gastric Bypass Information (SCROLL DOWN FOR GASTRIC BYPASS)

Gastric Bypass and Mini Gastric Bypass Recipes

For the first four weeks following a gastric bypass procedure, you will only be able to tolerate pureed food, so gastric bypass recipes will comprise of very bland foods that are unlikely to upset the delicate balance of your small gastric pouch. As you begin to heal inside, your body will be able to cope with tiny portions of soft, chopped food with plenty of fluids. After six weeks, you are ready to move on to the diet that will hopefully form part of a long term eating plan.

The key to a successful post-gastric bypass eating plan is to avoid foods that are high in sugar and eat three small meals per day. Food should be healthy and preferably solid from six weeks onwards, as you will end up eating more over the same period if you continue eating soft foods. You also need to make sure that you drink enough fluids, as a consequence of smaller portions is that you take in less water with your food.

Healthy gastric bypass recipes and mini gastric bypass recipes are low in sugar, carbohydrates, and fat. Ideally, you should cook dishes that combine a mixture of ingredients from the five main food groups plus as many vitamins as possible, since many gastric bypass patients end up vitamin deficient unless supplements are taken.

Creamy Cauliflower Puree serves 4

This recipe is ideal for the first few weeks following surgery.

Ingredients

1 large cauliflower

3 cloves of garlic

1/3 cup low-fat buttermilk

4 tsp extra-virgin olive oil

1 tsp butter

½ tsp garlic salt

½ tsp black pepper

Chop the cauliflower into small pieces and place in a large microwave safe bowl with the ¼ cup of water and garlic cloves. Place cover over the bowl. Microwave for 5 minutes, or until the cauliflower is tender. Remove the garlic cloves, crush, and add to a food processor. Add cooked cauliflower to the food processor. Add buttermilk, 2 tsp olive oil, butter, garlic salt, and pepper. Process ingredients until smooth and creamy. Drizzle remaining olive oil in top and serve immediately.

Provencal Chicken Breast serves 4

This recipe is ideal for when you can eat solid foods again.

Ingredients

4 skinless chicken breasts

2 tsp dried basil

¼ tsp salt

¼ tsp black pepper

1 cup diced yellow bell pepper

1 (16-ounce) can navy beans, rinsed and drained

1 (14-ounce) can chopped chunky tomatoes, un-drained

Basil leaves (optional)

Place chicken in slow cooker or crock pot, sprinkle with dried basil, 1/8 tsp salt, and 1/8 tsp black pepper. Combine remaining salt and black pepper, bell pepper, beans, and tomatoes in a bowl; stir well. Spoon over chicken. Cover and cook on high for 1 hour Reduce to low and cook for 4 hours. Spoon bean mixture into 4 shallow bowls and place 1 chicken breast on top of each. Garnish with basil leaves if desired.

Both of these gastric bypass recipes are low in calories, sugar, and fat. Each recipe is easy to prepare and can be frozen if required, plus they are tasty enough for the whole family to enjoy as part of a healthy diet. Be sure and follow your bypass diet plan to the letter as it can make a big difference in your long term health goals.

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