Mushy breakfast is not usually the most desirable for kids and ice cream is just too much sugar to have for all three meals. This peanut butter banna smoothie is filling, healthy and kid friendly. Plus it’s delicious and couldn’t be more simple.
2 tbs peanut butter
1/2 cup light vanilla soy milk
1/4 cup old fashion oats
Blend together and enjoy!
In all honesty we made this in the hopes of it being a smooth potato and egg dish that would be great for sensitive teeth. It was not as soft as we expected, but it was 10 times more delicious, so we thought we’d include it anyway. After it cools down a little it is still soft enough for a new braces wearer to eat after the initial day or two.
1/4 cup EVOO
3/4 large onion finely chopped
1 small 4 oz sweet potato, pealed
1 tsp salt
1 tsp pepper
4 eggs beaten
2 cup finely chopped herbs such as (parsley, dill cilantro, chives)
In a 10 inch nonstick skillet, heat olive oil on medium heat. Add onions and cook, stirring occasionally until golden brown, 10-11 minutes.
At minute 5 out of 10 add potatoes to onions with salt and pepper and cook stirring occasionally until potatoes are soft, 3-4 minutes. (10 total minutes so far)
Whisk eggs and herbs together and then add to the skillet. Shake the skillet and use spoon to make sure the eggs are spread evenly. Then resist the urge to stir! Cook until a solid omelette forms.. about 8-10 minutes. You can cover to speed up the process at the end.
Loosen the omelette with a spatula and carefully slide (not flip!) the omelette onto a large plate ( uncooked side up). Place the skilled on top of the omelette and with oven mitts flip the omelette back into the skillet so the uncooked side is facing down. Cook until golden about 3-4 minutes.
We then put it on a paper town to absorbed excess oil and cut with a pizza cutter!
Recipe courtesy of ‘The Jewish Travel’ with slight modifications
The perfect way to ‘trick’ kids into eating salmon. It may still look like fish, but it tastes and smells like pro sugar heaven. Plus fish is softer than most meats and gentler on the teeth.
Ingredients: Cut the marinade recipe in 1/2 for 2 fillets
6 salmon steaks or fillets
1/2 cup brown sugar
4 tbs melted butter
3 tbs soy sauce
2 tbs fresh lemon juice
2 tbs dry white wine or water
In a small bowl combine all marinade ingredients. Place salmon in a glass baking which holds fish in one layer. Pour marinade over the fish, cover and refrigerate from 30 minutes to 6 hours.
Uncover pan and place place on the middle rack of a 350 oven. Bake 15-20 minutes until fish is done to your liking, basting every 5 minutes. Do not turn fish over. Do not over cook as the marinade will burn.
Serve immediately with rice or spaghetti – its great with the sauce!
Recipe courtesy of California Kosher
Attempting to get your kids to eat fruit might be a challenge, and while combing it with sugar and butter isn’t the healthiest alternative it’s definitely more fun. Plus you’ll feel less guilty about eating it compared to a chocolate chip cookie… maybe
Banana bread is the perfect soft breakfast or snack for a ‘one week old’ braces wearer.
1 stick unsalted butter at room temp
11/3cups dark brown sugar
3 large eggs, lightly beaten
1 Tsp baking soda
1/4 cup sour cream
1 cup mashed very ripe bananas
1 tsp vanilla
3/4 cup whole wheat flour
3//4 cup all purpose flour
1/4 tsp salt
Preheat the oven to 350. Grease 9 x 5 x 31/2 loaf pan In a mixing bowl, cream butter and brown sugar. Add eggs and vanilla and beat until light. Stir the baking soda into the sour cream and beat into batter.Sift together the whole wheat, all purpose flour and salt. Alternately, add the flour mixture and mashed banana to the batter and mix until just combined. Turn batter into prepared loaf pan and bake about 1 hour, until tester comes out clean. Cool on a wire rack
Add 1/2 cup chocolate chips to turn from breakfast to dessert!
Recipe courtesy of New York Cookbook by Molly O’Neill
Pan-Seared Tuna with Ginger Vinaigrette – recipe courtesy of FOODANDWINE
5 T low sodium soy sauce
5 T sake – I use white wine
21/2 T mirin
3 T minced shallot
1/2T finely grated ginger
1/4 cup plus 2T extra virgin olive oil
Kosher Salt and pepper
2 1-inc thick yellowfin tuna steaks
2t toasted white sesame seeds
1 bunch broccolini, trimmed
In a small saucepan, simmer soy sauce, sake, mirin and shallot until slightly reduced, 3 minutes. Remove from heat and stir in ginger. slowly whisk in 1/4C oil. Season with salt and pepper.
Steam the broccolini about 6 minutes and transfer to serving plate.
In a large non-stick skillet, heat 2T oil. Season tuna with salt and pepper. Sear tuna over high heat , about 30 seconds on each side- not more!!
Transfer to a paper towel lined plate to drain. Slice AGAINST THE GRAIN and place on top of broccolini. Drizzle with some vinaigrette and sprinkle with sesame seeds. Serve with lemon wedges and remaining vinaigrette.
Okay take out the word ‘leek’ and this soup will suddenly become totally appealing to kids! Plus lets be real it sounds like an amazing dinner for you too.
GOLDEN LEEK AND POTATO SOUP
GOLDEN LEEK AND POTATO SOUP –
21/2 # leeks, white and light green parts only
2 bay leaves
4 large springs fresh thyme
4 large sprigs fresh sage
4 large springs parsley
1 handful celery leaves
4 TBSP unsalted butter or olive oil
2 cloves garlic, peeled and thinly sliced
8 cups vegetable stock
1 TBSP Kosher salt
1 TBSP black pepper
13/4 Yukon gold potatoes, halved and thinly sliced
Halve the leeks lengthwise and rinse away any grit. Melt the butter or heat the olive oil in a large pot over medium heat. Stir in the leeks and cook, stirring frequently, until the leeks are soft and golden – 10-15 minutes. Stir in the garlic for the last 3 minutes. Stir in stock , the herbs, salt , pepper. Bring to a boil over high heat, reduce immediately and simmer for 5 minutes. Add the potatoes and simmer until potatoes are very soft, about 45 minutes. Taste and adjust seasoning.I pureed about 2 cups of the soup and added it back in to the pot.
Recipe courtesy of The NY Times
A perfect Winter (or sadly in this case Spring) treat! It’s sweet enough that your kids will love it but also healthy, filling & smooth enough to be a braces friendly food!
BUTTERNUT SQUASH SOUP – yields 4-6 servings
2 peeled, seeded butternut squash; chopped into 1-inch pieces
2 carrots, peeled and cut into 1-inch pieces
1/8 tsp each mace, ground ginger, cinnamon, allspice
1 medium onion finely chopped
1/4 tsp salt
3 cups chicken broth
1/4 tsp freshly ground pepper
Preheat oven to 400 degrees. Places squash, carrots, onion in a shallow roasting pan. Pour the chicken broth over veggies and sprinkle all spices and honey on top. Cover with tin foil and bake until tender, about 50 minutes. Remove the pan and let cool slightly .
I put everything in a big pot and use an immersion blender to puree. A blender can also be used, but be sure the ingredients are not too hot. Pass the puree through a sieve, return to a pot and slowly bring back to a simmer.
Recipe courtesy of the NY Times
We all know that Mac and Cheese is a winner for kids (and adults too). But Mac and Cheese can have a lot of steps and involve half of your pots and bowls. This simple recipe is not only easy to make, but also easy to eat! Elbow noodles are easiest to chew with sore teeth and the smooth creamy sauce won’t get stuck in your braces… (which can happen with tomato sauce sometimes- and we can’t let that happen!
Click here to watch how to make and for the recipe!
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