4 Bariatric Puree Recipes for Phase Two of Post-Op

You’ll start with a liquid diet during the initial stages of your recovery after undergoing bariatric surgery. From there, you’ll progress to purees. While it may not sound particularly appetizing, it’s necessary to ensure you receive the nutrients you need without upsetting your GI tract.

Some general rules to follow include keeping meals around 1.5 ounces (three tablespoons) and avoiding drinking any liquids 30 minutes before, during, and 30 minutes after your meal. Avoid mindless grazing and focus on drinking protein shakes between meals to meet your protein needs.

Some good food options for phase two include:

  • Greek yogurt
  • Scrambled eggs
  • Beans
  • Fat-free refried beans
  • Tofu
  • Cottage cheese
  • Pureed seafood and moist meats
  • Applesauce

Avoid starches, red meat, fried food, and sugar-free or fat-free desserts during this stage of recovery.

Part of any successful diet is enjoying the food you eat. You’ll likely grow bored of the above after a few days. The following puree recipes can expand your palate as you recover.

Mexican Egg and Sausage Puree


  • 6 eggs
  • ½ lb turkey sausage
  • ¼ cup black beans (no salt), rinsed and drained
  • 2 tbsp cilantro (chopped)
  • 1 tbsp Greek yogurt (full fat)
  • 1 tsp cumin
  • ½ tsp paprika


  1. Whisk the eggs, cumin, and paprika together in a medium-sized bowl until well combined.
  2. Cook the turkey sausage over medium heat in a sauté pan for 5-6 minutes, stirring often to break up the meat.
  3. Reduce the heat to medium-low and add the egg mixture to the pan. Cook for 2-3 minutes, pushing and moving the eggs around the pan constantly with a spatula.
  4. Incorporate the black beans and cook for 1 minute or until warmed.
  5. Add the mixture to a blender or food processor along with the cilantro and 2 tbsp of water. Pulse or blend until the mixture is smooth.

Nutrition Information

  • Serving size: 1.5 oz (3 tbsp)
  • Servings: 8
  • Calories: 128
  • Carbs: 2.7g
  • Fat: 7.1g
  • Protein: 12.5g

Turkey Tacos and Refried Beans

Ingredients (Beans)

  • 1 C pinto beans (no salt), rinsed and drained
  • ¼ C chicken broth (low sodium)
  • 2 tbsp cilantro (chopped)
  • 1 garlic clove (minced)

Ingredients (Turkey)

  • ½ lb ground turkey (lean)
  • ¼ tsp cumin
  • ¼ tsp garlic powder
  • ¼ tsp mild chili powder*
  • ¼ tsp paprika

*Avoid spicy foods or adding spicy ingredients to your food during the initial stages of recovery.


  1. Heat 2 tbsp of water over medium heat in a sauté pan. Sauté the minced garlic for about a minute. Add the pinto beans and broth, then bring it to a boil. Reduce the heat and simmer the beans for five minutes.
  2. Mash the beans and continue cooking for a few minutes until the liquid is gone. Remove the beans from the heat and stir in the cilantro.
  3. In another sauté pan, toast the spices for a minute. Add 2 tbsp of water along with the ground turkey. Break up and cook the turkey for 6-8 minutes, stirring frequently. Add 1 tbsp of water as needed to keep the ingredients moist.
  4. Once cooked, add the beans and turkey to a food processor or blender. Pulse or blend until you have a smooth, puree consistency.

Nutrition Information

  • Serving size: 1.5 oz (3 tbsp)
  • Servings: 8
  • Calories: 68
  • Carbs: 5.4g
  • Fat: 0.9g
  • Protein: 10.7g

Pureed Chicken Salad


  • 1 chicken breast (cooked)
  • 2 tbsp plain Greek yogurt
  • 2 tbsp light mayo
  • 1/8 tsp celery salt
  • 1/8 tsp onion powder
  • Pinch of ground black pepper


  1. Cook the chicken breast, then add it to a blender or food processor. Grind and blend until the chicken has a fine texture and consistency.
  2. Mix in the remaining ingredients until well-combined

Nutrition Information

  • Serving size: ¼ C (4 tbsp)
  • Servings: 4
  • Calories: 84
  • Carbs: 0.9g
  • Fat: 4g
  • Protein: 10.7g

Instant Pot Vegetable Purees


  • 4 C water (divided)
  • 2 C cauliflower florets
  • 8-12 tbsp (½ – ¾ C) whole milk (divided)
  • 3-4 carrots (peeled and chopped)
  • 1 leek (chopped)
  • 1 sweet potato
  • 1 tsp butter (softened and divided)


  1. Place 1 cup of water into the inner pot and one type of vegetable. Close the lid and cook for 5 minutes on manual high pressure. Set a 5-minute natural pressure release (NPR). Repeat the process for the remaining vegetables, one at a time.
  2. Once the NPR is up, add one vegetable to a food processor or blender. Add ¼ tsp of butter and 2-3 tbsp of milk and blend. Repeat for the remaining vegetables, one at a time.

Nutrition Information

  • Servings: 4 (one per vegetable)**
  • Calories: 113
  • Carbs: 20.5g
  • Fat: 2.5g
  • Protein: 4

**Cooking the vegetables separately yields the best results. However, you can try combining some of the purees to create new flavors. You can also use chicken stock instead of water to diversify your palate.

Check out our complete bariatric surgery guide to learn more about the different phases of recovery after bariatric surgery, or contact us to schedule a consultation.


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