Gastric Sleeve Dinner Ideas: Easy Recipes for Gastric Sleeve Patients

Sleeve gastrectomy is one of the options that is used worldwide in treating obesity and its associated diseases.

This suggested stomach fixation reduces the incidence of improper tube positioning, food intolerance symptoms, and gastric acid reflux.

Though there are lower risks of nutritional issues and the relative technical ease and limited impact on digestive physiology.

After surgery, changes in diet are important for healing and long-term success. Patients need to understand which type of food they must avoid, and which foods are necessary for managing their health after surgery.

High-fat foods, sugary foods, and alcohol should be avoided on priority. Serious complications following surgery are bleeding and difficult-to-resolve fistula.

Calorie count, protein amount and other nutritious properties, portion size, and even texture, and flavor are all factors to consider when eating after surgery. Here are some dinner ideas for patients after sleeve gastrectomy.

Gastric Sleeve Dinner Ideas and Easy Recipes:

If you are looking for some good ideas related to gastric sleeve surgery here are some options.

6 to 14 days after surgery

• Broccoli cheese soup:

4 servings will be ready in 30 minutes.

Ingredients:

• 1 pound of broccoli
• 1 small chopped onions
• 1 small sliced carrot
• 2 tbsp of butter
• 1 ½ tbsp of flour
• 2 cups, of low-sodium chicken broth
• ½ cup milk
• ½ cup shredded cheddar cheese
• Salt and pepper

How to make it?

• Take a medium pot with medium heat and melt the butter in it.
• Saute chopped onions and sliced carrot for 5 minutes and add salt and pepper.
• Add flour to the mixture and cook till the flour changes its color.
• Add the chicken broth and bring it to a boil.
• Add milk and cheese to it.

Stir it constantly, and when the cheese is completely melted it’s ready to serve.

• Thai carrot soup:

4 servings will be ready in 30 minutes.

Ingredients:

• 1 pound of peeled and chopped carrots
• ½ chopped onion
• 3 diced garlic cloves
• 2 cups of low-sodium vegetable broth
• 2 cups water
• 1 tbsp olive oil
• ⅓ cup of peanut butter 
• Salt and pepper

How to make it?

• Saute onion and garlic.
• Add salt and pepper along with carrots
• Add vegetable broth and water. Stir to mix and bring it to a boil.
• Simmer the mixture for 20 minutes or till the carrots get tender.
• When cooked, blend the mixture.
• Add the peanut butter and blend it again till the mixture has creamy consistency.
• Before serving, you may use herbs or basil for seasoning.

15 to 30 days after surgery

• Sweet potato and salmon puree

9 servings will be ready in 25 minutes

Ingredients:

• 250 grams of skinless, uncooked salmon
• 1 medium-sized sweet potato, peeled and chopped
• 1 cup, low-sodium vegetable broth
• Salt

How to make it?

• Allow water and vegetable broth to boil.
• Add sweet potatoes to the broth.
• Add the salmon and cook.
• Once cooked, blend the mixture, and add salt and pepper to it.
• Serve it when the mixture has creamy consistency.

• Potato and avocado puree:

4 servings will be ready in 20 minutes

Ingredients:

• 1 small potato chopped and peeled
• 1 small avocado
• Salt

How to make it?

• To boil the potatoes, bring some water and boil, add potatoes.
• When they get boiled, place them in a blender.
• Add avocado and salt to it. Mash or blend the mixture to make a puree.
• The avocado in it gives an extra and much-needed amount of protein to the recipe.

The second month after Gastric Sleeve:

• Chicken and avocado

3 servings will be ready in 25 minutes

Ingredients:

• 250 grams of skinless and boneless chicken thigh
• 1 small avocado
• Olive oil
• Salt and pepper

How to make it?

• In a pan add olive oil.
• Add light salt and pepper for flavor.
• Now add seasoned chicken to the pan. Cover and cook for 8 minutes on each side or until the chicken gets tender.
• Serve the chicken thigh with slices of avocados.
• You can replace the avocado with other vegetables like steamed broccoli.

• Tuna Salad

5 servings will be ready in 5 minutes

Ingredients:

• 1 can of tuna
• Non-fat, plain Greek Yogourt
• 1 tbsp of Dijon mustard
• ¼ tbsp of garlic powder
• Salt and pepper

How to make it?

• Mix all the ingredients well.
• Serve it to the patient.

Third month after Gastric Sleeve Surgery:

• Scrambled eggs with ham

1 serving will be ready in 10 minutes

Ingredients:

• Egg whites of 3 large eggs
• Low sodium chopped, smoked turkey ham
• Olive oil
• Salt

How to make it?

• In a pan add olive oil..
• Add egg whites and turkey ham, and season it with salt.
• Stir the mixture with medium to low heat for 30 minutes till the eggs are full.
• This recipe can be used for breakfast too.

• Crab Salad

4 servings will be ready in 5 minutes

Ingredients:

• 255 grams of crab
• ¼ of medium onion

For dressing:

• Non-fat plain yogourt
• 1 tbsp of hemp seeds
• 1 tbsp olive oil
• ¼ tbsp ground paprika
• ¼ tbsp of celery seeds

How to make it?

• Mix plain yogurt, olive oil, hemp seeds, ground paprika, and celery seeds.
• Pour all the mixture of crabs and onions into a bowl and stir.
• The dish is ready to serve.

Fourth to sixth month after Gastric Sleeve Surgery:

• Chicken and quinoa salad

1 serving will be ready in 5 minutes

Ingredients

• 42 grams of skinless, cooked, and shredded chicken
• 2 tbsp of cooked quinoa
• 1 tbsp of hemp seeds
• 2 tbsp of cooked beans
• ½ tbsp olive oil
• 1 tbsp lime juice
• Salt

How to make it?

In a bowl, mix the quinoa, shredded chicken, beans, salt, olive, and lime juice, and sprinkle hemp seeds over it and serve.

• Chicken with garlic pepper & vegetables

4 servings will be ready in 20 minutes

Ingredients:

• 240 grams of skinless chicken breast, cubed
• 1 red bell pepper, chopped
• 2 tbsp of hemp seeds
• 1 garlic clove, chopped
• ½ tbsp olive oil
• Salt and pepper

How to make it?

• Add olive oil and add chicken to allow it to cook.
• Add all the ingredients including bell pepper, garlic, salt, and pepper, and cook it for 5 minutes more.
• Stir it well, serve, and spread hemp seeds over it.