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Stage 3 Recipes

In Stage Three, as directed by Dr. Houston, you'll follow a 14-day plan. Approved foods should be finely minced, soft, and moist. While blending isn't necessary, ensure your food is of a blended consistency by thoroughly chewing.

Your goals:

  • Drink at least 64 fluid oz daily

  • Consume 60g of protein daily from approved sources

  • Take prescribed vitamins as directed by your healthcare team

To meet nutritional needs:

  • Weigh food using a scale

  • Track nutrition in the Baritastic app

For protein intake:

  • Have 3 meals daily, each containing 3 oz of protein

  • Separate eating and drinking by 30 minutes before and after meals

  • Prioritize protein consumption, followed by non-starchy vegetables if room permits

Additional guidelines:

  • Avoid starchy/sugary high-carb foods such as applesauce, smoothies, beans, mashed potatoes, noodles, oatmeal, and popcorn, even if labeled "no sugar added." Stick to approved foods to maintain ketosis, limiting total carbohydrates to 20g daily.


Cottage Cheese and Tomato Salad:

  • 3 oz low-fat cottage cheese

  • 1/2 cup canned stewed tomatoes

  • Salt and pepper to taste

Instructions: Combine cottage cheese and canned stewed tomatoes in a bowl. Season with salt and pepper to taste.

Tuna and Green Bean Stir-Fry:

  • 3 oz canned tuna in water

  • 1/2 cup canned green beans

  • 1 tablespoon fat-free Italian dressing

  • Salt and pepper to taste

Instructions: Drain canned tuna. In a skillet, sauté canned green beans until heated through. Add canned tuna and fat-free Italian dressing. Stir-fry until everything is well combined. Season with salt and pepper.

Baked Salmon with Canned Beets:

  • 3 oz canned salmon

  • 1/2 cup canned beets

  • Lemon wedges for garnish

Salt and pepper to taste Instructions: Preheat oven to 375°F (190°C). Place canned salmon on a baking sheet lined with parchment paper. Arrange canned beets around the salmon. Season everything with salt and pepper. Bake for 15-20 minutes or until salmon is cooked through. Serve with lemon wedges.

Chicken and Canned Carrot Soup:

  • 3 oz canned chicken breast

  • 1/2 cup canned carrots, diced

  • 1 cup low-sodium chicken broth

  • Hidden Valley Ranch seasoning to taste

Instructions: In a pot, combine canned chicken breast, diced canned carrots, and low-sodium chicken broth. Bring to a boil, then reduce heat and simmer until carrots are tender. Season with Hidden Valley Ranch seasoning to taste.

Greek Yogurt and Canned Mushrooms Dip:

  • 3 oz nonfat Greek yogurt

  • 1/2 cup canned mushrooms, chopped

  • 1 tablespoon dill pickle relish

  • Salt and pepper to taste

Instructions: Mix nonfat Greek yogurt, chopped canned mushrooms, and dill pickle relish together in a bowl. Season with salt and pepper to taste. Serve as a dip with sliced vegetables or whole-grain crackers.


Download your Stage 3 Recipe Cards here so you can stay on track easily!

Stage 3 Recipes
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