What are some good and easy recipes to eat for week 4 after gastric sleeve? What are ya’ll eating or ate at this stage.. I’m eating same thing over and over and I’m getting bored and hungry. Help please!!! Send me ideas and let me know what you guys were or are eating at this stage...

What are your restrictions? Purees?

I am now on introducing chicken fish and some steamed veggies. All white meat

53 minutes ago, myTime2Shine* said:

I am now on introducing chicken fish and some steamed veggies. All white meat

You'll be eating very small amounts. I wouldn't worry about white/dark meat unless you just prefer it. In fact, the dark meat tends to be less dry which helps a lot.

Edited May 13, 20188 yr by Orchids&Dragons

Things I enjoy at 3 1/2 weeks out are about a 1/3 of a hamburger with ketchup, some grilled chicken breast with BBQ or Teriyaki sauce, tuna salad, grilled salmon, 1 strip of bacon and 1/4 cup of scrambled eggs, deli turkey meat with a slice of cheese, and throw some veggies or brown rice into any of the entrees and you got a meal. Anything with protein keeps me full for a while so I try to always have some meat first before I eat anything else.

That sounds really good!!

I'm almost at week 3 post-op. I have tried a few things, but my favorite recipe right now is Ricotta Bake. It's like lasagna without noodles. Recipe is below. The serving size is for a regular stomach so of course our serving is about 1/4 of that. I also added turkey pepperoni and zucchini with mine.

INGREDIENTS

• 8 ounces ricotta cheese
• 1⁄2 cup grated parmesan cheese
• 1 large egg, beaten
• 1 teaspoon italian seasoning
• salt & pepper
• 1⁄2 cup marinara sauce (or alfredo sauce)
• 1⁄2 cup shredded mozzarella cheese

DIRECTIONS

Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish. Pour marinara on top.

Bake it in the oven @ 450°F. Before putting on mozzarella, bake for 10 min. then add the mozzarella and put it back in the oven for about 15 more minute. Total bake time: 20-25min.

Nutrition Information
Serving Size: Yields about 4 servings (1/2 cup per serving)

AMT. PER SERVING
Calories: 240
Total Fat 16 g
Saturated Fat 9.4 g
Cholesterol 105 mg
Sodium 496 mg
Total Carbohydrate 6.25 g
Dietary Fiber 0.5 g
Sugars 3.3 g
Protein 16 g