Braces Friendly Recipes
When you get your braces, it is really important that you take very good care of them. Any damage done to them can possibly lead you to having them on longer! (The better the care, the faster the results!)
Sore gums = Eating things may be Painful!!! (It goes away within a a couple days, take whatever normal pain medications you take for sores and aches)
Wires & Brackets = You might want to be careful with the chewy, crunchy, sticky and hard foods because they are more likely to break brackets, bend wires, and loosen the wires.
Examples of Foods to AVOID : Caramel, Taffy, Popcorn, Corn on the cob, Crab, Ice, Raw/Hard fruits, Raw Carrots, Gummy worms, Corn Chips, Beef Jerky, Bagels, Gum, Soda, Chicken Wings, Ribs (Take meat off the bone, it'll be much safer!)
Examples to FOLLOW : Soft cheeses, Pasta, Crab Cakes, Tamales, Salmon, Tuna, Steamed/Cooked vegetables (Carrots, Broccoli, Squash, Sweet potatoes), Mashed Potatoes, Soup, Pudding, Smoothies, Pancakes, Scrambled Eggs, Jello, Oatmeal, Baked apples, Spaghetti, (SOFT), Ice cream, Yogurt, Soft cooked chicken, Hummus, Soft cakes and muffins (without nuts or chunks)
Remember the foods to avoid when you have braces are : Anything Chewy, Crunchy, Sticky or Hard!!! We care about you, and want you to have a great orthodontic experience! Here are some recipes that might give you some help, when trying to find something safe and delicious to eat!!!
French-Styled Scrambled Eggs
- 3 large eggs, lightly beaten
-1 tablespoon unsalted butter
-3 tablespoons whole milk or heavy cream
-1 tablespoon chopped chives
-2 slices country bread, toasted (Optional)
In a small bowl, lightly beat 3 large eggs. Heat butter in a small saucepan over medium heat until foamy. Add eggs and cook, whisking, until they begin to set; gently whisk in milk and chives. Remove from heat and serve with toasted bread.
Garlic Mashed Potatoes
-5 pounds Russet or Yukon gold potatoes, peeled
and cut into chunks
-1 stick butter, melted + 2 tablespoons cut into
-¾ cup half and half
-cloves from about 2 bulbs of roasted garlic
-1 teaspoon coarse salt
- 1½ teaspoons freshly ground pepper
-Place potatoes into large saucepan and add enough water to cover, plus about 1 inch. Cook over medium-low heat until fork tender, about 15-20 minutes.
-In a medium saucepan, melt butter, add half and half and roasted garlic. Heat until simmering.
-Drain potatoes and pour potatoes back into saucepan used to cook them. Mash potatoes over low heat until smooth. Add the melted butter and half and half mixture to potatoes. Continue to mash the potatoes until creamy. Then, mix well with a wooden spoon until light, fluffy and smooth. Stir in salt and pepper.
-Pour potatoes into a serving bowl for serving.
-Make-Ahead Tip: Prepare mashed potatoes and pour into a casserole dish. Cover tightly with aluminum foil or a lid and refrigerate until about 20 minutes before ready to serve. Then, place in a preheated oven at 350º F for 20 minutes.
Soft Baked Chocolate Chip Cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon baking soda
- 7 tablespoons unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/4 cup packed light-brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 3 tablespoons sour cream
- 3/4 cup semisweet chocolate chips
- 3/4 cup milk-chocolate chips
-Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minute
-Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.
Macaroni & Three Cheeses
-6 tablespoons unsalted butter, plus more for
-Coarse salt and ground pepper
-1 pound medium pasta shells
-1/4 cup all-purpose flour
-1 teaspoon dry mustard powder
- 4 cups whole milk
-4 ounces sharp white cheddar cheese, coarsely
grated (1 cup)
-4 ounces Havarti cheese, coarsely grated (1 cup)
-4 ounces Muenster cheese, coarsely grated (1 cup)
-1 teaspoon Worcestershire sauce
-6 slices white sandwich bread
-Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.
-Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.
-While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.
-Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.
-Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)
-Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.