Disclosure : Thank you to Smith Orthodontics for sponsoring this post and for providing quality orthodontic services to our community of Wichita families.
There’s no place like home for the holidays – especially when it comes to everyone’s go-to comfort foods. But for those with braces, the sticky, oozy-gooey goodness of the holiday spread can sometimes be a bummer. So our friends at Smith Orthodontics are sharing some of their personal favorite holiday recipes, while specifically keeping in mind those who are in the middle of orthodontic treatment.
The good news is that kiddos (and adults) with braces can indulge just like the rest of us! And here is the Smith Orthodontic Team sharing their favorite braces-friendly holiday recipes :
Stacey’s Apple Pie Smoothie :
“Having a kiddo with braces, we are always looking for yummy comfort food that can be made into a delicious smoothie. This is a perfect soothing treat after a braces adjustment and has become a year round favorite of my son’s.”
Ingredients :
1 medium red delicious apple
1 small ripe banana
1⁄4 cup old-fashioned oats
1⁄2 cup plain 0% fat Greek yogurt
1⁄2 cup almond milk
1⁄2 tsp ground cinnamon
1 cup ice
Instructions :
1. Dice apple, and cut banana into chunks; place in blender along with ice. Add oats, yogurt, milk and cinnamon.
2. Blend until desired consistency is reached, extra almond milk can be added if needed.
Laura’s Santa Surprise Cookies :
“One of my favorite holiday traditions is the annual Christmas cookie exchange my friends and I have. Each year, we get together for a day of baking cookies and other holiday goodies. The Santa Surprise Cookies are my favorite – the recipe is my friend Mandy’s. They are soft (on braces) and full of peanut butter, which I love!”
Ingredients :
1/2 cup butter
1/2 cup peanut butter (creamy)
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 package of Reece’s Miniatures
Drizzle :
1 cup semi-sweet chocolate chips
1 tbsp peanut butter
1 tsp shortening
Instructions :
1. In a large bowl, cream the butter, peanut butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda, then gradually add to the creamed mixture and mix well. Cover and refrigerate at least for 1 hour or until dough is easy to handle.
2. Roll into 1 1/4″ balls, press a miniature peanut butter cup into each and reshape balls. Place 2 inches apart on engrossed baking sheets, bake at 350 degrees for 12-15 minutes or until edges are slightly browned.
3. Drizzle – in microwave, melt the choc chips, peanut butter and shortening. Stir until smooth and drizzle over cookies.
Taylor’s Traditional Potato Soup :
“This is a super simple recipe we always used for the holidays growing up. I looked forward to it every fall and winter. Definitely a favorite comfort food in our family – and the perfect food for someone with braces.”
Instructions :
- Melt 1/2 cup of butter
- Add 1/2 cup of flour and mix together.
- Add 6 cups of milk (make sure burner is not too hot – watch carefully and stir often because it can burn easily!)
- Add 4-6 pieces of amAmerican cheese when done thickening
- Add cooked potatoes (boiled in slightly salted water)
- Salt and Pepper to taste
- Top with shredded cheddar and bacon
Dr. Brian’s “Minimalist” Apple Crisp :
“There is nothing that says Christmas more than this yummy apple crisp from the Minimalist Baker! Add some cashew ice cream on top and a warm fire, and it can’t get more perfect. My wife loves this one, too, because it can be made in 1 bowl – and since I am the dish cleaner, it means I only have one bowl to clean! This is officially braces-friendly because the apples, oats and pecans come out of the oven nice and soft. I also love that it is lower in sugar than a lot of desserts, it’s vegan, can be made gluten-free and is free from a number of allergens.”
Filling :
8 medium-large apples (4 tart (like granny smith), 4 sweet (like honey crisp) | organic when possible)
1 lemon, juiced (~ 2 Tbsp | 30 ml)
2/3 cup (128 g) coconut sugar (or sub organic cane sugar)
1 1/2 tsp ground cinnamon
3 Tbsp (21 g) arrowroot starch or cornstarch (for thickening)
1/4 cup (60 ml) fresh apple juice (or water)
optional: 3/4 tsp fresh grated ginger or 1/2 tsp ground ginger
optional: pinch nutmeg
Topping :
1 cup (90 g) rolled oats
1/2 cup (55 g) almond meal
1/2 cup (68 g) unbleached all-purpose flour*
1/2 cup (96 g) coconut sugar (or sub organic cane sugar)
1/2 cup (110 g) muscovado sugar (or sub organic brown sugar)
1/2 cup (50 g) pecans, roughly chopped
1/4 tsp sea salt
1 tsp ground cinnamon
1/2 cup (120 ml) melted coconut oil or olive oil (or mix the two 1/2, 1/2)
Instructions :
- Preheat oven to 350 degrees F.
- Peel apples, quarter, remove cores, and use a paring knife to thinly slice lengthwise (see photo).
- Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9×13 (or similar size) baking dish.
- Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado sugar. Pour over apples in an even layer.
- Bake for 50 minutes to 1 hour (uncovered), or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.
- Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.
- Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave, or in a 350 degree F oven until warmed through.
Recipe Copyright The Minimalist Baker 2015 :: Originally published here.
Tiffany’s Country Christmas Cornbread :
“Our family loves this holiday staple with chili and drizzled with honey!”
Ingredients :
Cooking spray to grease pan
1/4 cup butter or margarine (1/2 stick)
1 cup milk
1 large egg
1 1/4 cups yellow, white or blue cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
Instructions:
1. Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
2. In a 1-quart saucepan, heat the butter over low heat until melted.
3. In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
4. Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Kylie’s Gingerbread Refrigerator Cake :
“This is a new Christmas tradition coming all the way from my Aunt Paula in Ohio! I got braces earlier this year, and this recipe is the perfect soft, cool (and festive) treat!”
Aunt Paula’s homemade whipped cream:
1 large container of whipping cream
A dash of vanilla
1/4 cup of powdered sugar
Blend all ingredients into a mixer adding powdered sugar slowly.
Gingerbread Cake:
Layer gingersnaps in a circle then layer whipped cream and smooth. Repeat layers until ingredients are gone.
Refrigerate cake overnight.
Dr. Brian’s orthodontic dream began when he was just five years old. A few decades later, he is now thrilled to pick up the torch and carry on his dad’s 30-year legacy of orthodontic excellence in Wichita.
After receiving his dental degree from the University of Missouri-Kansas City in 2007, Dr. Brian was accepted into an advanced education program where he completed a year of specialized dental training. He then moved on to an internship with the world-renowned Lancaster Cleft Palate Clinic in Pennsylvania. In 2011, Dr. Brian received his orthodontic certificate and Master’s degree from Indiana University. The combination of these distinctive experiences has developed Dr. Brian into a well-rounded orthodontist who strives for “more than a smile” with each patient he sees. Passionate about helping those in need in our community and across the world, Dr. Brian has volunteered in several public health clinics and has also taken dental outreach trips to Central and South America.
Dr. Brian has been married to his wife, Emily (also a Wichita native), since 2005. They welcomed their first child, Boone Robert in 2011 and Vera Noelle in 2014. They are also proud parents to two golden retrievers. After many years away from home, they are grateful to settle in Wichita and serve the city they love.
(Featured Photo credit: tatiana.duiker via Foter.com / CC BY)
