Food Restrictions and Recipes

Certain foods can damage your braces and create dental problems while you are undergoing orthodontic treatment. Frequently breaking your braces will add to the overall length of your orthodontic treatment. Eating certain foods can lead to cavities and other dental problems that will significantly reduce the appearance of your teeth when your braces are removed.

Stay away from hard and sticky foods. Caramel, hard candy, gum and other such foods are forbidden during orthodontic treatment because they can damage your braces and get stuck in the wires and brackets. While the food is stuck there, it provides cavity-causing bacteria lots of sugar to feed on. Ice cube chewing is another no-no, for obvious reasons. The acidity of sodas and lemons break down orthodontic cement.

Cut down on all sugary foods while you are in braces. You can still have a limited amount of sweets and soda, but the more sugars you eat, the greater the risk for tooth decay to develop. If you must consume sugary foods from time to time, eat them with a non-sugary meal, which can cut down on the amount of decay-causing acids to remain on your teeth.

Here are some recipes to try that you can enjoy without guilt while you are in braces, courtesy of the American Association of Orthodontists.

Pasta Pomodorini

Ingredients:

• 3/4 pound spaghetti or spaghetti
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1/4 cup sliced garlic
• 1/2 teaspoon finely minced Calabrian chilies, or 1/4 teaspoon red pepper flakes
• 1 pint small cherry tomatoes, stems removed, crushed between your thumb and forefinger
• Sea salt, preferably gray salt
• 1/2 cup fresh basil leaves, each torn into 2 or 3 pieces
• Wedge of Parmesan cheese

Directions:

Bring a large pot of salted water to a boil over high heat. Add the pasta.

While the pasta cooks, heat the 1/4 cup olive oil in a large skillet over moderate heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chilies and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Simmer briskly to soften the tomatoes and thicken the juices, about 3 minutes. Season with salt.

When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and the basil and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warmed serving bowl and grate Parmesan over the top to taste. Drizzle with a little more olive oil. Serve immediately.

Makes 4 servings.

Baked Ham n' Egg Hash Browns

Ingredients:

• 3 cups frozen shredded hash-brown potatoes, uncooked
• 3/4 shredded Monterey Jack or cheddar cheese
• 1 cup diced cooked ham or shredded deli ham
• 4 eggs, beaten
• 1 (12 oz.) can evaporated milk
• 1/8 teaspoon salt

Directions:

Preheat oven to 350°. Grease a 2-quart casserole. Spoon shredded potatoes on the bottom, top with the cheese and ham. In a large bowl, whisk together the eggs, evaporated milk and salt. Pour egg mixture over ham mixture in casserole. Bake for 40-45 minutes at 350°; if chilled, bake 55-60 minutes. Let stand five minutes before serving. Makes about six servings.

From "The Braces Cookbook: Recipes You and Your Orthodontist Will Love" by Pamela and Brenda Waterman.

Red Beans and Rice

Ingredients:

• 3 1/2 cups water (total)
• 1 (15 oz.) can red kidney beans, drained
• 1/2 cup onion or 2 Tablespoons dried onion
• 3/4 cup chopped green pepper (or any sweet bell pepper)
• 1/4 teaspoon minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 cup dry long-grained rice
• 2 teaspoons dried basil or 6 crushed basil leaves)

Directions:

In a large saucepan, combine 1 1/2 cups only of the water with the beans, onion, bell pepper, garlic and oregano. Bring to a boil, then lower the heat to simmer and cook for 20 minutes. Add salt, optional basil and remaining 2 cups of water. Bring to a boil again, then lower the heat to simmer and stir in the rice. Cook for 20 minutes, or to your favorite level of softness. Makes about six to eight servings.

From "The Braces Cookbook: Recipes You and Your Orthodontist Will Love" by Pamela and Brenda Waterman.

Twisty Soft Pretzels

Ingredients:

• 3/4 cup warm water
• 1/2 envelope yeast
• 1 teaspoon sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 egg, beaten
• Pinches of salt or cinnamon-sugar

Directions:

Preheat oven to 425°. In a small bowl, stir together warm water, yeast and sugar. In a large mixing bowl, mix salt and flour with a large spoon. After 5 minutes, stir yeast mix into flour mix. With well-floured hands, shape dough into 6-inch rods, initials, animals or traditional twisted pretzel shapes. Brush them with the beaten egg and place on a greased cookie sheet. If desired, sprinkle them with extra salt or cinnamon-sugar. Bake for 12 minutes at 425°.

From "The Braces Cookbook: Recipes You and Your Orthodontist Will Love" by Pamela and Brenda Waterman.

Sensational Cinnamon Snickerdoodles

Ingredients:

• 1 cup shortening
• 1 1/2 cups sugar
• 2 eggs
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 Tablespoons sugar
• 2 teaspoons cinnamon

Directions:

Preheat oven to 400°. In a large bowl, use an electric mixer on low to combine the shortening, 1 1/2 cups sugar and eggs. Add flour, cream of tartar, baking soda and salt. In a separate, small bowl, stir together the 2 Tablespoons of sugar and 2 teaspoons of cinnamon to use later. Chill the dough in the refrigerator for about an hour.

With well-floured hands, pinch bits of dough and roll them into 1-inch balls. Roll each ball in the cinnamon sugar until coated. Bake on ungreased cookie sheets for 8 to 10 minutes at 400°, being careful not to over bake. Makes about five dozen. Store in a covered container.

From "The Braces Cookbook: Recipes You and Your Orthodontist Will Love" by Pamela and Brenda Waterman.

Pumpkin Cake

Ingredients:

• 1 pkg. yellow or white cake mix
• 1/2 cup vegetable oil
• 4 eggs
• 1 cup canned pumpkin
• 3/4 cup sugar
• 1 tsp. cinnamon
• Dash of nutmeg
• 1/4 cup water (add 2 tbs. of water if eggs are small)

Directions:

Put cake mix in a large bowl. Make an indentation in the center and pour in the oil and one egg. Mix using mixer at medium speed, then add the rest of the eggs one at a time, beating after each one. Add pumpkin, sugar, spices, then water. Bake in greased and floured tube pan in 350 degree oven for 60-70 minutes. Cool before removing from pan. Makes a moist and delicious cake—no frosting required.