The Kitchen

Eating with a Gastric Balloon

Having a Gastric Balloon fitted is an exciting step in your weight loss journey, but it can also feel a little overwhelming – what can I eat? How much can I eat? When should I eat?  This blog will take you through every step of mealtimes, give you some meal ideas, and let you know what to expect when eating with a Gastric Balloon.  

Eating with a balloon is as easy as 1, 2, 3!

1 - Before meals... 

Plan your day around your schedule: do you prefer to eat little and often throughout the day? Or prefer to have 3 meals per day? Once you know your eating pattern you can plan your meal better. Keep meals balanced and try to include protein at each meal to keep you fuller for longer.  Know your triggers for emotional eating – it might be useful to keep a ‘food and mood’ diary: what did you eat, when, and how were you feeling before, during and after?

Plan your plate: aim for ½ the plate to be vegetables or salad, ¼ protein and ¼ carbohydrate

2 - During meals...

Follow 20/20/20/20:

  • Each forkful of food should be the size of a twenty pence piece.
  • Chew each mouthful for 20 seconds.
  • Wait 20 seconds between mouthfuls.
  • Limit your meal to no longer than 20 minutes.
  • Use a small plate (e.g., a side plate) and children’s cutlery to help reduce portion sizes.
  • Eat mindfully: find somewhere peaceful to eat with no distractions so you can enjoy your meal.
  • Use an app or timer so you are only eating for 20 mins – some examples are: Eat Slower, Bariatric Meal Timer, Baritastic.
  • Focus on fibre and protein to fill you up, eat the protein first.
  • Good sources of fibre: wholewheat pasta, wholemeal bread (try pitta bread, crackers or bagels), brown rice, potato with the skin on, muesli/granola, fruit and vegetables and pulses (e.g., beans and lentils).
  • Increase vegetable intake – try stir frying or roasting as an alternative to boiling or steaming.

3 - After meals... 

It can take a while to get used to the balloon – at first you may feel a little bloated or nauseous. This will go away with time (if the nausea lasts for more than 5 days then speak to your nurse). For the first week with the balloon, try to avoid strenuous exercise. While you have the balloon you may need to avoid vigorous aerobics or jumping as these may contribute to your nausea – you will quickly learn what works for you.

Get hungry between meals? Here are some healthy, protein-packed snack ideas: 

  • Carrot sticks and low fat hummus.
  • Sliced apple and peanut butter.
  • BabyBel Light/low fat cheese snack.
  • A few unsalted brazil nuts or walnuts.

An Example Food Diary:

Breakfast: handful of raspberries, protein yoghurt and granola

Snack: Brazil nuts

Lunch: Mediterranean style chicken salad with low fat feta, pomegranate seeds, salad leaves and a drizzle of low fat dressing

Dinner: Butternut squash and chickpea risotto (focus on the chickpeas and squash and only a small portion of the rice)

Dessert: Low fat strawberry yoghurt

In summary, having a balloon is just the beginning of your weight loss journey. For the 16 weeks you have the balloon, you should change your dietary habits, reduce your portion sizes and make healthier choices. After the balloon, those changes will feel like second nature and keeping up those good habits will be a key part of your weight loss journey.  

Recipe: Butternut Squash and Chickpea Risotto

Ingredients (serves two):

  • 135g arborio rice (tip: swap the arborio rice for brown rice for a hearty fibre-filled meal
    – adjust cooking times accordingly)

  • ½ butternut squash (tip: roast the remai
  • ning squash to use as a salad topping – serve
    with rocket and pine nuts)

  • 200g chickpeas
  • 1tbsp olive oil
  • 1 white onion
  • 2 crushed garlic cloves
  • 500ml vegetable stock
  • 75ml white wine
  • 2tbsp crème fraiche
  • 1tbsp fresh chopped basil
  • 25g grated parmesan
  • Salt and pepper for seasoning

Steps:

  • Cube the butternut squash and toss with ½ tbsp olive oil, then roast for 40 minutes at
    180*C/Gas 4
  • Heat the remaining oil in a large pan and cook the onion, chickpeas and garlic for 5
    minutes, until soft
  • Add the rice and cook for 2-3 minutes, mixing the rice into the oil
  • Add white wine and cook until almost fully reduced
  • Add the stock one ladle at the time, giving it time to reduce before adding more stock.
    This will take 20-25 minutes
  • Stir in the butternut squash, crème fraiche and parmesan
  • Season with salt and pepper to taste
  • Garnish with the chopped basil and serve
Transform Healthcare Limited is registered with the Care Quality Commission. Cosmetic surgery results and benefits can vary and are different for each individual. As such, Transform Healthcare Limited cannot guarantee specific results. Transform is a trading name of Transform Healthcare Limited, registered in England and Wales, Company Registration Number – 10616065. TRANSFORM HEALTHCARE HOLDINGS LIMITED is an Appointed Representative of Funding Falcon Ltd which is Authorised and Regulated by the Financial Conduct Authority. TRANSFORM HEALTHCARE HOLDINGS LIMITED (FRN:988595) has been added as an Appointed Representative under Funding Falcon Ltd (FRN:743100). Effective date: 29/11/2022

TRANSFORM HEALTHCARE LIMITED is registered in England with Company Number 10616065 and has its registered office at 132 Manchester Road, Rochdale, Greater Manchester, England, OL11 4JQ.