Post-Op Diet: Week 3

Pureed Foods

Now that you have reached the start of Week 3 post-surgery, it is time to start adding pureed foods to your diet. Continue consuming clear liquids, as you did in Week 1 and Week 2. Pureed means foods that are mashed, usually cooked vegetables, fruits, or legumes that have been pressed, ground, blended, or sieved to the consistency of creamy paste or liquid.

During this phase, be careful and smart. Choose foods that are low in sugar and fat. Too much sugar and fat can cause gastric upset and/or diarrhea, and it will add too many calories. Try each new food one at a time, and go very slow. Look at your foods, the colors, smells, and textures. Take your time as you eat. At this phase, a serving should not be more than 2 to 4 ounces total.

Remember the 3-2-1 plate:

3 parts lean protein
2 parts low fiber
1 part complex carbohydrate or starch

Pureed Foods Diet

Protein

Canned chicken, Turkey, Tuna fish, Steamed or baked fish without skin, Boiled beans that you mash up, Scrambled eggs, egg whites, or Egg Beaters, Tofu soup

Dairy

String cheese, Cottage cheese, Yogurt, Custard, Low-sugar pudding

Vegetables

Steamed, baked, or roasted, canned, frozen, or boiled vegetables all mashed very well and nothing stringy or with skins

Fruit

Canned or frozen fruit that is packed in water or its own juice and all mashed very well and nothing stringy or with skins

Whole Grains

Thinned down oatmeal, Cream of Wheat, Cream of Rice, Grits

You can add some vanilla protein shake and cinnamon for extra flavor and to thin them down. No cold cereals, breads, pastries, or crackers at this point.

You can try some of the prepared envelopes and jars of baby food, fruits, and vegetables, but it is much healthier and cheaper to make a small amount of fresh food. It only takes a few minutes to prepare these small meals. Additionally, food loses some of its nutritional value as it sits in the refrigerator, so it is better to make your foods daily, if possible, unless you are meal prepping and freezing the food.

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Recipe & Food Disclaimer: We are not responsible for any outcome of any recipe you try from the website. Take care when using cookware including knives and other sharp or hot objects. Review all ingredients prior to ingesting to ensure you are not allergic to anything in the recipes. We do not provide any assurances or accept liability in regards to quality, nutritional value or safety when using the recipes provided on this site. 

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Dr. Almino Ramos Joins Elias Ortiz & Company

Dr. Almino Ramos is a world famous bariatric surgeon and former president of the IFSO who we are excited to welcome to our team!

CREDENTIALS

Dr. Elías Ortiz, Bariatrics

Professional License Number: 8684409

Federal Taxpayers Registry: OIGJ810323D28

CURP: OIGJ810323HBCRMS08

Qualifications

Undergraduate Degree in Medicine (1999–2004), Faculty of Medicine of the Autonomous University of Baja California
– Overall average: 8.85 / 10

Undergraduate Internship (2004–2005), Regional General Hospital No. 1, IMSS, Tijuana, Baja California, Mexico.
– Overall average: 9.49 / 10

Social Service (2005–2006), Mobile Unit No. 19, SSA, Tijuana, Baja California Mexico.

Graduate Professional XXXI National Aspiring medical residencies
– Place finish in specialty group (Surgery): 32 of 3602.

General Surgery Specialty (2008-2012), Medical Unit of High Specialty, West National Medical Center, Mexican Social Security Institute
– Total Rating: 96.40 / 100.

Certifications

Certificate of Accreditation of Foreign Language Skills: English. April 22, 2006, at the Autonomous University of Baja California, Mexico

Resident Coordinator of General Surgery, generation 2008–2009, Regional General Hospital No. 45, Mexican Social Security Institute, Guadalajara, Jalisco, Mexico.

Chief Resident in General Surgery, 2011–2012 in Medical Unit of High Specialty, West National Medical Center, Mexican Social Security Institute, Guadalajara, Jalisco, Mexico.

Professional Experience

2nd Regional and International Congress on Obesity conducted by the Association for the Study of Obesity and its complications AC.
– May 2004, Tijuana, Baja California, Mexico.

Natural Orifice Transluminal Endoscopic Surgery
– General session speaker
– Regional General Hospital No. 45, May 15, 2008, Guadalajara, Jalisco, Mexico

Natural Orifice Transluminal Endoscopic Surgery
– General session speaker
– Zapopan General Hospital, November 5, 2008, Guadalajara, Jalisco, Mexico

ERCP (endoscopic retrograde cholangiopancreatography)
– General session speaker
– Regional General Hospital No. 45, February 12, 2009, Guadalajara, Jalisco, Mexico.

1stCourse News and Controversies in Surgical GERD
– April 2009, Regional General Hospital No. 45, Guadalajara, Jalisco, Mexico

Laparoscopic Surgery Program in the Regional General Hospital No. 1
– Social Security Institute, April–May 2010, Tijuana, Baja California, Mexico

Laparoscopic Surgery Program in the Regional General Hospital No. 1
– Social Security Institute, June–August 2011, Tijuana, Baja California, Mexico

Gastric Plication Surgery Mini Fellowship
– Hospital Angeles Tijuana, November 2011

Adjustable Gastric Band Surgery Mini Fellowship
– Hospital Angeles Tijuana, December 2011

Bariatric Surgery Program at Hospital Angeles Tijuana
– November–December 2011, Tijuana, Baja California, Mexico

Theoretical and Practical Course XIV of Endoscopic Surgery, AMCE, AC
– Medical Unit of High Specialty, West National Medical Center Gdl, Jal. January–February 2012

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