Bariatric Summer Recipes

By Derek

After having bariatric surgery, your eating habits have changed. However, you don’t have to miss out on the great summer tastes that you love. Your portions may be smaller, but with these nutrient dense, flavor-packed recipes, you’ll enjoy summer barbecues as diligently as ever.

Since different diets are required at different stages of your bariatric journey, always consult your doctor before starting a new dietary regimen.

Mini Mozzarella Caprese

A classic Italian staple, this fresh summer salad in miniature will have your taste buds singing “That’s Amore!”


2 grape tomatoes
1 slice mozzarella cheese, quartered
1 tbsp olive oil
4 fresh basil leaves
1 clove garlic, minced
Salt and pepper to taste


Halve tomatoes lengthwise. Place tomatoes cut side up. Top each tomato with a portion of mozzarella cheese. Drizzle with olive oil. Top with garlic, salt and pepper, and basil leaves. Enjoy as the main course or alongside your favorite entree.

Yield: 1 serving.

An original recipe from freelance writer and home chef Cara Siera.


Ceviche is a traditional dish in many Latin American countries. It consists of fresh veggies and seafood that has been cooked with lemon or lime juice instead of heat. You might think of it as the American version of sushi.


1 pound medium raw shrimp
1 cup lemon or lime juice
1 can diced tomatoes with peppers
Salt and pepper to taste
Fresh cilantro to taste


If using frozen fish, thaw completely in the refrigerator. Cube fish. Combine fish with citrus juice in a small bowl. Place in the refrigerator and allow to marinate for 10 to 15 minutes. Drain diced tomatoes and peppers. Combine with fish, and add salt and pepper to taste. Remove leaves from the fresh cilantro stems, and gently stir in to the mixture, to taste. Garnish with additional cilantro and serve cold.

Yield: 2 to 3 servings.

This recipe was adapted from the Medical College of Wisconsin’s shrimp ceviche recipe.

Refreshing Summer Fruit Spritzer

Hot summer days call for nice, cool drinks. But rather than reaching for sugary sodas or sports beverages, try this healthy, refreshing, flavorful alternative.


1/2 gallon club soda or sparkling water
1/2 gallon purified water
1 orange, thinly sliced
1/4 honeydew melon, thinly sliced
1 cucumber, slice
2 strawberries, thinly sliced
Plenty of ice


In a large pitcher, combine all ingredients. Refrigerate or add ice to chill thoroughly. Serve over ice to stay hydrated on hot summer days.

Tip: When the liquid is used from your first batch, add more. The essences of the fruits may even last through three batches. Discard fruit and any beverage not used within 2 to 3 days.

Yield: 6 to 10 servings.

This recipe was adapted from and image courtesy the Bariatric Cookery.

For additional bariatric-friendly recipes, check out the following resources:

“Bariatric-Friendly Recipes,” Inside Karen’s Kitchen.

“Bariatric Surgery Recipes,” Froedtert Medical College of Wisconsin.

The Bariatric Cookery.


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