Week One: Liquid Diet

The first week following placement of the Orbera Intragastric Balloon, patients are advised to follow a liquid diet. The stomach is adjusting to the balloon. Remember to take very small, slow sips. Wait one to two minutes in between sips, longer if needed. Liquid diets do not have to feel restricted or leave you hungry. Adding variety and trying different recipes will avoid this.

Water: It is recommended to drink AT LEAST 8 glasses of water daily. It is very important to stay hydrated.

Skim Milk: A glass of skim milk contains approximately 8.5 grams of high-quality protein. This will help you feel satisfied for a longer period of time.

Green Tea: Green tea is loaded with antioxidants and nutrients. It has also been shown to increase fat burning and boost the metabolic rate.

Smoothies: Smoothies are a great option for a liquid diet, they will help you get the vitamins and nutrients your body needs. You can prepare and freeze smoothies in advance, to do this add all ingredients except the liquid base to a Ziploc bag and place in the freezer for up to six months.

Week One Orbera Recipes

Berry Blast Smoothie


1 cup Raspberries

1 cup Blueberries

1 cup Strawberries

1 cup Spinach

8 oz. Skim or Almond Milk



  • Add all ingredients to a blender and mix on high until smooth. Serve chilled.  

Pineapple Punch Smoothie



1 cup Raspberries

1 ½ cups Pineapple

1 cup Mango

½ Banana

8 oz. Skim or Almond Milk


  • Add all ingredients to a blender and mix on high until smooth. Serve chilled.  

Green Monster Smoothie


1 Grapefruit

1 Banana

1 cup Pineapple

1 cup Spinach

8 oz. Skim or Almond Milk



  • Add all ingredients to a blender and mix on high until smooth. Serve chilled. 


Iced Coffe Protein Shake 




About 2 Cups of Ice

¾ Cup Almond or Skim Milk

1 cup Cold Brewed Coffee (unsweetened)

1 Banana

1 Scoop of Protein Powder (chocolate or vanilla)


  • In a blender, combine all the ingredients and blend until smooth. Start with less ice and keep adding more until the desired consistency is reached.


Vegetable Broth









1 tablespoon Olive Oil

1 large Onion

2 stalks Celery

1 bunch Green Onions, chopped

8 cloves Garlic, minced

8 sprigs Fresh Parsley

6 sprigs Fresh Thyme

2 Bay Leaves

1 teaspoon Salt

2 quarts Water


  • Chop vegetables into 1-inch cubes. The greater the surface area, the more quickly vegetables will yield their flavor.
  • Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5-10 minutes, stirring frequently.
  • Add salt and water and bring to a boil. Lower heat and simmer, uncovered for 30 minutes.
  • Strain liquid and discard vegetables. Servings can be frozen in individual containers for up to 6 months.

Chicken Stock




1 pound Chicken parts

1 large Onion

3 stalks Celery, including some leaves

1 large Carrot

1 ½ teaspoons Salt

3 whole Cloves

6 cups Water


  • Quarter onion. Chopped scrubbed celery and carrot into 1 inch chunks. Place chicken pieces, onion, celery, salt, and cloves in a large soup pot or Dutch Oven. Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
  • Remove chicken and vegetables. Strain stock. Skim fat off the surface. Serve.

Roasted Eggplant and Tomato Soup



1 medium Eggplant, cubed

4 large Tomatoes, seeded and sliced

1 Yellow Onion, chopped

6 cloves Garlic, peeled

4 tablespoons Olive Oil

4 teaspoons Sea Salt

1 teaspoon Pepper

1 quart Chicken or Vegetable Broth

1 teaspoon oregano

1 teaspoon basil


  • Preheat oven to 425 degrees.
  • Divide the eggplant, tomatoes, onion, and garlic between two parchment paper lined baking sheets. Toss veggies with olive oil, sea salt, and pepper. Roast the veggies at 425 degrees for 25 minutes.
  • While the veggies are roasting, bring 1 quart of broth with the oregano and basil to a simmer. Add the roasted veggies and puree the soup until smooth with an immersion blender. Add salt and pepper to taste. Serve hot.

Winter Greens Soup



1 Leek, sliced

1 stalk Celery, diced

1 clove Garlic, peeled

1 tablespoon Olive Oil

3 cups Low Sodium Vegetable Broth

1 cup Tomatoes, diced

2 cups Kale, chopped

9 ounces Zucchini, sliced

¼ teaspoon Salt

¼ teaspoon Ground Black Pepper

3 cups Spinach, fresh

¼ cup Italian Parsley Leaves

2 tablespoons Red Wine Vinegar


  • In a large saucepan, sauté leeks, celery, and garlic in olive oil over medium heat for ten minutes. Stir in broth, tomatoes, kale, zucchini, salt, and pepper. Bring to a boil. Reduce heat and simmer covered for five minutes, stirring once. Remove from heat and let cool for 30 minutes. Add fresh spinach, parsley, and vinegar.
  • Place half the mixture into blender, secure lid, blend until smooth. Repeat with remaining half.
  • Transfer mixture into a saucepan and heat over medium-high heat for five minutes before serving.