18 Delicious Bariatric Stage 2 Diet Recipes Nutritious

Embarking on your bariatric journey doesn’t mean saying goodbye to delicious meals! Our roundup of 18 Delicious Bariatric Stage 2 Diet Recipes is here to prove just that. Packed with nutrients and full of flavor, these recipes are perfect for home cooks looking to enjoy satisfying meals that align with their health goals. Dive in and discover your next favorite dish that’s as nourishing as it is tasty!

Creamy Cauliflower Soup

Warm up your evening with this velvety Creamy Cauliflower Soup, a comforting bowl that’s surprisingly simple to whip up.

Ingredients

• 1 large head cauliflower, cut into florets
• 3 tablespoons unsalted butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• Fresh chives, chopped (for garnish)

Instructions

1. In a large pot, melt 3 tablespoons unsalted butter over medium heat. Add 1 medium diced onion and cook until translucent, about 5 minutes.
2. Stir in 3 cloves minced garlic and cook for another minute until fragrant.
3. Add the cauliflower florets and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer until cauliflower is tender, about 15 minutes.
4. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
5. Stir in 1 cup heavy cream, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon nutmeg. Heat through for about 5 minutes.
6. Garnish with fresh chives before serving.

The nutmeg adds a subtle warmth that elevates the cauliflower’s natural sweetness, making this soup a standout. Tip: For an extra creamy texture, blend the soup a little longer than you think you need to.

Soft Scrambled Eggs with Cheese

Start your morning with these creamy, dreamy soft scrambled eggs with cheese, a simple yet indulgent way to elevate your breakfast game.

Ingredients

• 4 large eggs
• 1/4 cup whole milk
• 1/2 cup shredded cheddar cheese
• 1 tablespoon unsalted butter
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
2. Heat a non-stick skillet over low heat and add the butter, letting it melt completely.
3. Pour the egg mixture into the skillet. Using a rubber spatula, gently stir the eggs continuously, ensuring they cook evenly without forming large curds.
4. After about 3 minutes, when the eggs are softly set but still slightly runny, sprinkle the shredded cheddar cheese over the top.
5. Continue to cook for another minute, folding the cheese into the eggs until just melted and the eggs are creamy.
6. Remove from heat immediately to prevent overcooking; the residual heat will finish setting the eggs to the perfect consistency.

The key to these scrambled eggs is the low and slow cooking method, which creates a velvety texture that melts in your mouth, with the cheese adding a rich, gooey finish.

Tip: For an extra flavor boost, try swapping cheddar for Gruyère or adding a pinch of smoked paprika to the egg mixture.

Pureed Butternut Squash

This velvety Pureed Butternut Squash is a simple yet elegant side dish that brings a touch of sweetness and warmth to any meal.

Ingredients

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg

Instructions

1. Preheat your oven to 400°F. Arrange the cubed butternut squash on a baking sheet in a single layer. Roast for 25-30 minutes, until the squash is tender and lightly caramelized.
2. Transfer the roasted squash to a food processor. Add the butter, heavy cream, maple syrup, salt, cinnamon, and nutmeg. Puree until smooth and creamy, about 1-2 minutes, scraping down the sides as needed.
3. Taste and adjust seasoning if necessary, then serve warm. The puree can be made ahead and reheated gently on the stove with a splash of cream to loosen.

The secret to this puree’s depth of flavor? Roasting the squash before blending, which intensifies its natural sweetness and adds a subtle caramel note.

Tip: For an extra silky texture, pass the pureed squash through a fine-mesh sieve before serving.

Silken Tofu Smoothie

Start your day with a creamy, protein-packed Silken Tofu Smoothie that blends simplicity with nutrition in every sip.

Ingredients

• 1 cup silken tofu
• 1 banana, frozen
• 1/2 cup almond milk
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon

Instructions

1. In a blender, combine 1 cup silken tofu, 1 frozen banana, 1/2 cup almond milk, 1 tbsp honey, 1/2 tsp vanilla extract, and 1/4 tsp cinnamon.
2. Blend on high speed for 1-2 minutes until the mixture is smooth and creamy.
3. Pour into a glass and enjoy immediately for the best texture and flavor.

The silken tofu gives this smoothie an irresistibly smooth texture while adding a boost of protein, making it a perfect post-workout refreshment.

Tip: For an extra chill, freeze the banana overnight before blending.

Greek Yogurt with Honey

Start your morning with a touch of sweetness and creaminess with this simple Greek Yogurt with Honey recipe. It’s a no-fuss, healthy breakfast that feels indulgent.

Ingredients

• 1 cup Greek yogurt (full-fat recommended for creaminess)
• 2 tablespoons honey (plus extra for drizzling)
• 1/4 teaspoon vanilla extract
• 1 tablespoon chopped walnuts (for crunch)
• A pinch of cinnamon (for warmth)

Instructions

1. In a small bowl, combine the Greek yogurt, 2 tablespoons of honey, and vanilla extract. Stir until well mixed and smooth.
2. Transfer the yogurt mixture to a serving bowl. Drizzle with a little extra honey on top for that golden sweetness.
3. Sprinkle the chopped walnuts over the yogurt, followed by a pinch of cinnamon for a cozy spice note.
4. Serve immediately, or chill in the refrigerator for up to 30 minutes if you prefer a cooler treat.

The magic of this dish lies in the contrast between the tangy yogurt and the floral honey, with the walnuts adding a delightful crunch. It’s a versatile base that welcomes your favorite toppings.

Tip: For an extra layer of flavor, toast the walnuts lightly before chopping. It deepens their nuttiness and adds a warm aroma to the dish.

Mashed Sweet Potatoes

Sweet potatoes mashed to creamy perfection with a hint of warmth from cinnamon and a touch of richness from butter—this side dish is a cozy addition to any meal.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1/4 cup unsalted butter, softened
• 1/4 cup milk
• 1 tablespoon brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. Place the sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes, or until the potatoes are fork-tender.
2. Drain the sweet potatoes and return them to the pot. Add the 1/4 cup unsalted butter, 1/4 cup milk, 1 tablespoon brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
3. Mash the sweet potatoes with a potato masher or beat with an electric mixer until smooth and creamy. Taste and adjust seasoning if necessary.

The subtle sweetness and spice in these mashed sweet potatoes make them a standout side that pairs beautifully with both savory and sweet main dishes.

Tip: For an extra smooth texture, pass the mashed sweet potatoes through a fine-mesh sieve before serving.

Blended Cottage Cheese with Pineapple

Looking for a creamy, dreamy snack that’s both satisfying and simple to whip up? This Blended Cottage Cheese with Pineapple is your go-to for a quick, protein-packed treat.

Ingredients

• 1 cup cottage cheese
• 1/2 cup fresh pineapple chunks
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• A pinch of salt

Instructions

1. In a blender, combine 1 cup cottage cheese, 1/2 cup fresh pineapple chunks, 1 tablespoon honey, 1/2 teaspoon vanilla extract, and a pinch of salt.
2. Blend on high until the mixture is smooth and creamy, about 30 seconds to 1 minute. If the mixture is too thick, you can add a teaspoon of water to loosen it up.
3. Pour the blended cottage cheese into a bowl and enjoy immediately, or chill in the refrigerator for up to 2 hours for a cooler treat.

The magic of this recipe lies in the unexpected creaminess of blended cottage cheese paired with the tropical sweetness of pineapple—a combo that’s as delightful as it is nutritious.

Tip: For an extra touch of elegance, garnish with a few additional pineapple chunks or a sprinkle of toasted coconut before serving.

Pureed Chicken Salad

This Pureed Chicken Salad is a creamy, dreamy twist on the classic, perfect for sandwiches or a light lunch. It’s surprisingly simple to whip up and packs a flavorful punch.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup celery, finely chopped
• 1/4 cup onion, finely chopped

Instructions

1. In a large bowl, combine the shredded chicken, mayonnaise, sour cream, and lemon juice. Mix until well blended.
2. Add the salt, black pepper, celery, and onion to the bowl. Stir until all ingredients are evenly distributed.
3. Transfer the mixture to a food processor. Pulse 5-7 times until the salad reaches your desired consistency, scraping down the sides as needed.
4. Serve immediately or chill in the refrigerator for at least 1 hour to let the flavors meld together.

The magic of this recipe lies in its versatility—puree it smooth for a dip or leave it slightly chunky for a sandwich spread. Either way, it’s a crowd-pleaser.

Tip: For an extra kick, add a pinch of paprika or a dash of hot sauce to the mix before pureeing.

Soft Baked Apples with Cinnamon

There’s nothing quite like the comforting aroma of soft baked apples with cinnamon wafting through your kitchen. This simple yet delightful dessert is perfect for those cozy nights in.

Ingredients

• 4 large apples (such as Honeycrisp or Fuji)
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons unsalted butter, cut into small pieces
• 1/2 cup water

Instructions

1. Preheat your oven to 375°F (190°C).
2. Core the apples, leaving the bottom intact to hold the filling.
3. In a small bowl, mix together 1/4 cup brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
4. Stuff each apple with the sugar and spice mixture, then top with pieces of unsalted butter.
5. Place the apples in a baking dish and pour 1/2 cup water around them to prevent sticking.
6. Bake for 30-35 minutes, or until the apples are tender when pierced with a fork.

The magic of this recipe lies in the way the apples soften into a melt-in-your-mouth texture, while the cinnamon and nutmeg create a warmly spiced syrup that’s irresistible.

Tip: For an extra touch of indulgence, serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Avocado and Egg Puree

Start your morning with a creamy, nutritious Avocado and Egg Puree that’s as easy to make as it is delicious.

Ingredients

• 1 ripe avocado, peeled and pitted
• 2 large eggs, hard-boiled
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Place the peeled and pitted avocado in a medium bowl. Mash it with a fork until smooth.
2. Peel the hard-boiled eggs and add them to the avocado. Continue mashing until the mixture is well combined but still slightly chunky.
3. Stir in 1 tablespoon fresh lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine all the flavors.
4. Drizzle 1 tablespoon olive oil over the top and give it one final gentle stir.

The magic of this puree lies in its versatility—spread it on toast for a quick breakfast or use it as a unique dip for your next gathering.

Tip: For an extra kick, add a pinch of red pepper flakes or a dash of hot sauce to the mix.

Pureed Lentil Soup

Warm up your evenings with this velvety Pureed Lentil Soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried green lentils, rinsed
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
3. Add lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
4. Remove from heat and puree the soup using an immersion blender until smooth. Alternatively, blend in batches in a regular blender.
5. Return the soup to the pot if necessary, stir in lemon juice, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This soup’s smooth texture and smoky undertones make it a standout, perfect for those who love a hearty yet refined dish.

Tip: For an extra creamy texture, stir in a splash of coconut milk before serving.

Soft Fish Cakes

These Soft Fish Cakes are a delightful twist on the classic, offering a tender bite that’s packed with flavor and perfect for a cozy dinner.

Ingredients

• 1 lb white fish fillets, such as cod or haddock
• 1 cup mashed potatoes, cooled
• 1/4 cup finely chopped green onions
• 1 large egg, beaten
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup breadcrumbs
• 2 tbsp olive oil

Instructions

1. In a large bowl, flake the fish fillets into small pieces, ensuring no bones remain.
2. Add the mashed potatoes, green onions, beaten egg, Dijon mustard, salt, and black pepper to the bowl. Mix gently until just combined.
3. Shape the mixture into 8 equal patties, then coat each patty lightly in breadcrumbs.
4. Heat olive oil in a large skillet over medium heat. Cook the fish cakes for 3-4 minutes on each side, until golden brown and heated through.

The secret to their soft texture? The mashed potatoes work magic, keeping these fish cakes moist and tender inside with a crispy exterior.

Tip: For an extra crispy crust, press the breadcrumbs gently onto the patties before frying.

Blended Banana Oatmeal

Start your morning with a creamy, dreamy bowl of Blended Banana Oatmeal that feels like a hug in a bowl. It’s the perfect way to sneak in some fruit and fiber first thing in the morning!

Ingredients

• 1 cup rolled oats
• 1 ripe banana
• 1 1/2 cups almond milk
• 1 tbsp honey
• 1/2 tsp cinnamon
• Pinch of salt

Instructions

1. In a blender, combine the rolled oats, banana, almond milk, honey, cinnamon, and salt. Blend until smooth.
2. Pour the mixture into a small saucepan and cook over medium heat, stirring constantly, for about 5 minutes or until the oatmeal thickens to your desired consistency.
3. Serve warm, topped with additional banana slices or a drizzle of honey if desired.

The magic of this recipe lies in the blender, which transforms the oats and banana into a silky-smooth base that’s both comforting and nutritious.

Tip: For an extra protein boost, stir in a scoop of your favorite protein powder before cooking.

Pureed Pumpkin with Nutmeg

Warm up your autumn table with this silky Pureed Pumpkin with Nutmeg, a dish that brings comfort and elegance to any meal.

Ingredients

• 1 small sugar pumpkin (about 2 pounds), peeled, seeded, and cubed
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream
• 1 tablespoon pure maple syrup
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions

1. Place the cubed pumpkin in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes, or until the pumpkin is very tender.
2. Drain the pumpkin well and return it to the pot. Add the 2 tablespoons unsalted butter, 1/4 cup heavy cream, 1 tablespoon pure maple syrup, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt.
3. Using an immersion blender or a regular blender, puree the mixture until smooth and creamy. If using a regular blender, work in batches to avoid overfilling.
4. Transfer the puree back to the pot and warm over low heat for 2-3 minutes, stirring occasionally, until heated through.

The subtle sweetness of maple syrup and the warmth of nutmeg elevate this puree beyond the ordinary, making it a standout side dish that pairs beautifully with roasted meats or a hearty grain bowl.

Tip: For an extra smooth texture, pass the pureed pumpkin through a fine-mesh sieve before the final heating.

Scrambled Tofu with Spinach

Start your morning with a protein-packed twist on the classic scramble—this Scrambled Tofu with Spinach is as nutritious as it is delicious.

Ingredients

• 1 block (14 oz) firm tofu, drained and crumbled
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup fresh spinach, roughly chopped
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp nutritional yeast

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing for 3 minutes until softened.
2. Add crumbled tofu to the skillet, stirring occasionally for 5 minutes until lightly browned.
3. Sprinkle turmeric, cumin, salt, and black pepper over the tofu, mixing well to evenly distribute the spices.
4. Fold in the spinach and cook for another 2 minutes until wilted.
5. Remove from heat and stir in nutritional yeast for a cheesy flavor.

The turmeric not only adds a beautiful golden hue but also packs an anti-inflammatory punch, making this dish a healthful start to any day.

Tip: For extra creaminess, mash half of the tofu before cooking and leave the rest crumbled for texture.

Soft Cheese Quesadilla

There’s something irresistibly comforting about a soft cheese quesadilla, with its gooey center and crispy exterior. Perfect for a quick lunch or a cozy dinner, this recipe is a breeze to whip up.

Ingredients

• 2 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1 tablespoon unsalted butter
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt to taste

Instructions

1. Heat a large skillet over medium heat and melt 1 tablespoon of unsalted butter, swirling to coat the pan.
2. Place one flour tortilla in the skillet. Sprinkle 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese evenly over the tortilla. Sprinkle with 1/4 teaspoon garlic powder, 1/4 teaspoon smoked paprika, and a pinch of salt.
3. Top with the second tortilla and press down gently. Cook for 2-3 minutes until the bottom is golden and the cheese begins to melt.
4. Carefully flip the quesadilla and cook for another 2-3 minutes until the other side is golden and the cheese is fully melted.
5. Remove from the skillet, let it cool for a minute, then slice into wedges.

The magic of this quesadilla lies in the blend of Monterey Jack and cheddar, creating a melt-in-your-mouth experience with a hint of smokiness from the paprika.

Tip: For an extra crispy exterior, brush the outside of the tortillas with a little more butter before cooking.

Pureed Beetroot with Goat Cheese

This Pureed Beetroot with Goat Cheese is a vibrant, creamy side dish that brings a touch of elegance to any meal, with minimal effort required.

Ingredients

• 2 large beetroots, peeled and diced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 oz goat cheese, crumbled
• 1 tbsp fresh thyme leaves
• 1/2 cup water

Instructions

1. Preheat your oven to 400°F. Toss the diced beetroots with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet and roast for 25 minutes, until tender.
2. Transfer the roasted beetroots to a blender. Add 1/2 cup water and blend until smooth. If the puree is too thick, add more water, a tablespoon at a time, until desired consistency is reached.
3. Heat the remaining 1 tbsp olive oil in a small pan over medium heat. Add the thyme leaves and sauté for 1 minute, until fragrant.
4. Serve the beetroot puree warm, topped with crumbled goat cheese and sautéed thyme leaves.

The combination of earthy beetroot, tangy goat cheese, and aromatic thyme creates a dish that’s as flavorful as it is colorful. Perfect for impressing guests or treating yourself to something special.

Tip: For an extra smooth puree, strain the blended beetroot through a fine mesh sieve before serving.

Blended Mango and Yogurt

Dive into the creamy, tropical bliss of this Blended Mango and Yogurt, a refreshing treat that’s as easy to make as it is delicious.

Ingredients

• 2 ripe mangoes, peeled and cubed
• 1 cup plain Greek yogurt
• 2 tablespoons honey
• 1/2 teaspoon vanilla extract
• Ice cubes (optional, for a colder blend)

Instructions

1. In a blender, combine the cubed mangoes, Greek yogurt, 2 tablespoons of honey, and 1/2 teaspoon of vanilla extract.
2. Blend on high speed until the mixture is smooth and creamy. If you prefer a colder texture, add a few ice cubes and blend again until smooth.
3. Pour into glasses and serve immediately for a refreshing treat.

The magic of this recipe lies in the perfect balance of sweet mango and tangy yogurt, creating a velvety smooth texture that’s irresistibly refreshing.

Tip: For an extra tropical twist, garnish with a sprinkle of shredded coconut or a few mint leaves before serving.

Conclusion

We hope these 18 bariatric Stage 2 diet recipes inspire you to enjoy nutritious, delicious meals that support your journey. Each dish is crafted to nourish and satisfy, proving that healthy eating can be full of flavor. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for easy access. Happy cooking!