Braces-Friendly Recipes: Savoring Flavorful Orthodontic-Friendly Delights

Explore a world of delicious and braces-friendly recipes that keep your orthodontic journey enjoyable and stress-free.

Connect Now

Soothing Tips for Difficult Days

Thousands of braces wearers before you have come up with their own ideas to make this process as comfortable as possible. Try these tips before, during and after.

Take acetaminophen, ibuprofen or your doctor's recommended pain reliever one hour ahead of your appointment. (Students may have to get special per- mission if this time is during school - be sure to ask first.)

Drink or eat something very cold this delays the movement of your heat- responsive metal wires.

Lie down with cold washcloths resting on your cheeks.

Rinse your mouth with salt water several times a day.

Be sure to keep brushing - just gently, especially after eating sweet desserts.

If you're the parent or spouse, keep encouraging your child, teen, husband or wife; if this is for you, pat yourself on the back. Yes, it will hurt for a while for the first couple of days, and each time you have something adjusted, but it's so worth it!

For Your Cooking:

Try microwaving a frozen item instead of popping it in the toaster or oven (think frozen waffles - they definitely come out softer this way).

Seal up casseroles and meat dishes with foil while cooking them in the oven moisture will stay in the dish, and you'll avoid it becoming crispy on the top or edges.

Eat leftovers! Many crispy recipes soften up overnight in the refrigerato.

Seal freshly baked items in tightly lidded containers this really helps keep them soft. Or, add a slice of fresh bread to a sealed container of baked goods the moisture will transfer to the cookies, bars, etc. and soften them up.

Use name-brand flour. It really makes a difference in creating fluffier baked.

Soft and Nutrient-Rich Smoothies:

Ingredients: Berries, banana, yogurt, milk, and a touch of honey.

Preparation: Blend the ingredients for a nutritious and easy-to-consume treat.

Creamy Mashed Sweet Potatoes:

Ingredients: Boiled sweet potatoes, butter, and a hint of cinnamon.

Preparation: Mash the sweet potatoes, add butter and cinnamon for flavor, creating a soft and braces-friendly side dish.

Pasta Primavera with Soft Vegetables:

Ingredients: Soft-cooked pasta, sautéed zucchini, tomatoes, and bell peppers in a light olive oil sauce.

Preparation: Combine the ingredients for a flavorful pasta dish without the need for excessive chewing.

Egg Salad Wrap

low-fat-egg-salad-breakfast-burritos-with-beans-and-quinoa.webp

Ingredients: Softened boiled eggs, mayonnaise, and finely chopped veggies wrapped in a soft tortilla.

Preparation: Mix the ingredients and create a braces-friendly wrap for a satisfying meal.

Soft Banana Bread Pudding:

Ingredients: Softened banana bread, milk, eggs, and a touch of vanilla.

Preparation: Create a comforting bread pudding that's easy on the teeth.

Milk Shakes & Smoothies:

Chocolate

1 cup milk
2 Tablespoons light cream
1 Tablespoon chocolate syrup
¼ cup chocolate ice cream
¼ cup vanilla ice cream

Vanilla

1 cup milk
2 Tablespoons light cream
½ teaspoon vanilla extract
½ cup vanilla ice cream
Mix all ingredients in a blender or stir very well by hand. Makes one serving.

Flavored Ice-Cream Shakes:

Coffee or Mocha

1½ cups ginger ale
1 cup coffee ice cream
2 teaspoons instant coffee granules or 1 Tablespoon chocolate syrup

Strawberry

1½ cups ginger ale
1 cup strawberry ice cream
(optional: ½ cup cut-up strawberries)

Black Cow

1½ cups root beer
1 cup vanilla ice cream
¼ teaspoon vanilla extract

Chocolate

1½ cups cola
1 cup chocolate ice cream
1 Tablespoon chocolate syrup
Mix all ingredients in a blender or stir very well by hand. Makes one serving.

Flavored Ice-Cream Shakes:

For a quick, soothing breakfast or afternoon snack, put together the ingre- dients ahead of time. Keep the mixture in the refrigerator ready to whip together in a blender.

2 bananas
1 cup milk
1 cup other fruit (raspberries, blueberries, strawberries, mandarin oranges, etc., fresh or thawed from frozen)

(optional: 2 Tablespoons protein powder)

Cut bananas into 1-inch slices. Add all ingredients to a blender, and mix for 10 seconds on a low setting. Makes two servings.

Yummy Yogurt Smoothies

This yogurt variation on the previous recipe was a terrific hit at a Scouting event that attracted more than a hundred thirsty taste-testers. You could substitute strawberries, blueberries or whatever fruit is in season.

1 banana
1 cup raspberries (fresh or thawed)
½ cup non-fat vanilla yogurt
½ cup apple juice

Cut up the banana in 1-inch slices. Add all ingredients in a blender, and mix for 15 seconds on a low setting. Makes one serving.

Friendly Breads and Breakfasts

Banana Bread

In our house, this banana bread always disappears in less than 24 hours - it's a treat for breakfast, lunch and snacks, and breaks easily into tiny bites for tender-teeth days. When your braces come off, you could add half a cup of chopped walnuts.

3 large or 4 small ripe bananas, sliced
½ cup (1 stick) margarine (allow to soften an hour at room temperature if you have time)
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Preheat oven to 350 degrees. Bake for 60-65 minutes.

In a small bowl, use an electric mixer to blend the bananas together; set them aside. In a large bowl, cream the margarine, sugar and eggs. Add the flour, soda and salt to the egg mixture, then add the bananas. The batter will be a bit stiff.

Grease a 9"x5" loaf pan with shortening or spray-oil, then pour in batter. Bake at 350 degrees for 60 to 65 minutes, depending on how dark you like the crust. It cuts into neater slices if you let it cool for half an hour, but we can never wait!

Perfect Pancakes

As much as I love going out for breakfast, I have to confess I rarely order no restaurant version has ever met the standards set by this before cooking, it guarantees classic fluffiness, and isn't that what pancakes are all about? For fun, try making them "silver dollar size."

Preheat a flat gridle (non-stick or greased) to medium-high to start; it's ready when water droplets dance on the surface. Lower the temperature to produce just the shade of golden tan that your family prefers.

2 cups all-purpose flour
3 teaspoons baking powder
1½ teaspoon salt
2 eggs
1½ cups milk
4 Tablespoons vegetable oil

In a large bowl, whisk (or use electric mixer on low) together all ingredients. Let batter sit for five to ten minutes to activate the baking powder.

Scoop up about 1/s cup batter and pour it onto the griddle; make four or five pancakes a a time. When bubbles start to appear on the tops, flip them over and brown the other side. Makes about 14 5-inch pancakes.

Variation: Use one cup white flour plus one cup whole-wheat flour.

Low on syrup? Make your own by boiling until sugar melts:

1 cup brown sugar
1/3 cup water
Dash of salt
Drop of vanilla extract.

Starters & MainCourse

Meatballs in Herbed Tomato Sauce

You might not think that meatballs could "bake" in a pot full of sauce, but that's just the ticket to making these melt-in-your-mouth temptations. Serve with a side of Very Tender Vegetables, and you have a Mellow Main Meal that everyone will enjoy.

1 pound ground beef
¼ cup uncooked long-grain rice
1 beaten egg
2 Tablespoons ketchup
2 teaspoons parsley
½ teaspoon chopped garlic
1½ teaspoon salt
1 Tablespoon dried onion or ½ cup chopped onion
1 (10% oz.) can undiluted tomato soup
½ cup water
1 teaspoon Worcestershire sauce

In a large bowl, mix together beef, rice, egg, ketchup, parsley, garlic, salt and onion. Shape into 1-inch balls; this takes about 10 minutes.

In a Dutch oven pot, stir together tomato soup, water and Worcestershire sauce; add meatballs and put on stove on medium-high. Bring sauce to a boil, then turn down until Just bubbling. Cover and simmer about 35 minutes; stir sauce and meatballs halfway through to keep them from sticking. Check that no pink shows in a cut-open meatball. Makes about 30 meatballs, serving five to six; this recipe doubles well.

Best Baked Spaghetti

The first time I was served this casserole, I unashamedly had three helpings The Burgundy makes it rich and mellow, while the oregano contributes fra- grance and flavor. You can divide the cheese as you like, to put more throughout or on top - we love the browned-yet-tender topping that it forms. This freezes well, and the leftovers are great, too.

1 pound ground beef
1 medium onion, chopped or 1 tablespoon dried onion
1 clove garlic, chopped
3 (8 oz.) cans tomato sauce
½ cup Burgundy or merlot wine (Burgundy gives a deeper flavor)
1 teaspoon dried oregano
(optional: ½ teaspoon dried parsley)
1 tablespoon sugar
½ teaspoon salt
½ cup grated American cheese, about 4 slices, or ½ cup grated mild cheddar cheese
½ pound dry spaghetti, broken in half

Preheat oven to 350 degrees. Baking time 45 minutes.

11 In a large no-stick frying pan or Dutch oven, sauté meat, onion and garlic, Add toma- to sauce, wine, oregano, parsley, sugar and salt. Simmer, covered, 1 hour, stirring occa- sionally. (It really makes a difference if you can take this amount of time! Otherwise, 20 minutes will serve to heat everything.)

Cook spaghetti and drain. Put half the spaghetti in a greased 3-quart casserole, then add half the sauce and ¼ cup of the grated cheese. Add the remaining spaghetti and sauce, and stir everything together with a large spoon. Sprinkle the remaining cheese on top.

At this point, the ingredients are all cooked, so it coud be eaten as is, but it's much bet- ter if you bake it (covered) at 350 degrees for 45 minutes derful brown and the flavor is absorbed throughout. Serves six to eight. the cheese turns a won

Soft-Crust Pizza

Fast, easy, and fun for children to do themselves or as a family "assembly project," these pizzas make use of pre-mixed biscuit dough. Don't have any on hand? See the mix-it-yourself directions below, then let your imagination lead you to new possibilities in pizza perfection. You might want to make two!

1 Tablespoon corn meal
3 cups biscuit mix (purchased, or from below)
1½ cups water
Spray-type vegetable oil, or vegetable oil with a brush
2 to 3 cups pizza sauce (purchased)
1 to 1½ cups of grated cheeses (mozzarella, Asiago, mild Cheddar, Parmesan)

Your choice of green peppers, sausage or bacon (cooked and crumbled), pepperoni slices, mushrooms, etc., chopped in small pieces

Preheat oven to 450 degrees. Pre-bake crust for 4 minutes, then bake complete pizza for 13 minutes.

Sprinkle corn meal all over a cookie sheet or pizza pan. In a large bowl, with a spoon, stir together the biscuit mix and the water. Sprinkle your hands with flour, then pat the dough into a 12-inch circle or square, directly on the pan. Build up a bit of dough around the edge to make a rim for holding in the sauce. Spray or brush the dough lightly with oil, then bake for just 4 minutes at 450 degrees.

Carefully pour pizza sauce on top, then add grated cheese and the other toppings of your choice. Bake complete pizza for an additional 13 minutes at 450 degrees, checking that the edges are just golden, to keep them soft.

Biscuit Mix:

3 cups all-purpose flour
½ cup nonfat dry powdered milk
2 Tablespoons baking powder
½ teaspoon salt
½ cup shortening

In a large bowl, combine all ingredients with a pastry cutter or fork. Makes a generous 3 cups of biscuit mix. Keep any extra mix refrigerated in a sealed bowl or bag; it will keep for a few weeks. (See Crustless Quiche, p. 46, for another recipe using this mix.)

Squash n' Zucchini Stir Fry

For a zesty change from simple corn, broccoli or green beans, this try- something-different succulent combination produces a flavor that keeps them coming back for more. Call it ratatouille, call it gourmet; you're sure to call it delicious.

1 medium zucchini peeled, 14" sliced, each slice halved
1 medium yellow squash peeled, ½" sliced, each slice halved
1 small eggplant peeled, ¼" sliced, each slice halved
3 small tomatoes (Romas work well) - each cut in 8 pieces
1 onion, sliced or 1 Tablespoon dried onion
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried parsley
¼ cup olive oil (or vegetable oil)

Toss all of the ingredients together, including the oil, in a large no-stick frying pan or a Dutch oven.

Sauté this combination about 20 minutes over medium-high stove heat until every- thing is tender.

Makes about four servings, as it cooks down considerably.

Fudgy Cocoa Bites

Using cocoa powder instead of melted baking chocolate is one of the secrets to baking soft cookies (another is using shortening instead of margarine or butter). If you're looking for a change from brownies, this is a great melt- in-your-mouth alternative.

1 cup shortening

1 cup sugar

2 Tablespoons water

1 teaspoon vanilla

2 eggs

2 cups all-purpose flour

½ cup cocoa

1 teaspoon salt

½ teaspoon baking powder

Preheat oven to 375 degrees. Bake for 9 minutes.

In a large bowl, combine shortening, sugar, water, and vanilla, using an electric mixer and beating until smooth. Add eggs and mix until blended. Mix flour, cocoa, salt and baking powder slowly into shortening mixture, using low then medium speed.

Drop by tablespoons onto ungreased cookie sheets. Bake 9 minutes at 375 degrees. Makes about three dozen. Store in a covered container to keep the softness.

Lemon Pudding Yummies

So very moist, these are especially nice for those first few tender days. Serve them with a glass of milk for an afternoon (or midnight!) snack.

¼ cup shortening
1/2 cup sugar
2 (33% oz.) packages of instant lemon pudding (dry)
3 eggs
2 cups all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
1½ cup milk

Preheat oven to 350 degrees. Bake for 10 minutes.

In a large bowl, combine the shortening, sugar and dry pudding mix, using an electric mixer and blending until creamy. Add eggs and mix thoroughly. Add flour, baking soda, salt and milk, and mix until well blended.

Drop by tablespoons onto greased cookie sheets. Bake 10 minutes at 350 degrees. Makes about four dozen. Store in a covered container.

A Journey of Care and Culinary Creativity

Life with braces or aligners is a unique chapter filled with care, adjustments, and the joy of culinary creativity. Embrace the journey, nurture your orthodontic investment, and savor delicious recipes designed to make the experience enjoyable.