I found out that my team and I are really good at letting you know what you CAN’T eat. We also have lots of options for what you can eat, but they aren’t super healthy. So with this in mind, I decided to look for some healthy, soft, brace-friendly recipes for my patients and their families.Paleo Apple Muffins (Everyday Paleo)Ingredients:2 1/4 cups almond meal4 omega 3 enriched eggs1 organic apple finely chopped1 very ripe banana1/4 cup coconut oil
1/3 cup water
1/2 tsp baking soda
1 heaping tbsp cinnamon
Pre heat oven to 350. Have a two year old attack and kill an apple while you peel the banana and using a fork, mash the bananna in the bottom of a large mixing bowl. Using a hand held chopper if you have one, finely chop the freshly killed apple, and add to the bowl. Add all other ingredients and mix by hand. The batter will not be super thick, but more like a cake batter. Using a bit more coconut oil, grease a muffin tin. Fill the tins about 3/4 of the way full. Bake for 15-17 minutes. You will know they are done when you can insert a toothpick into the middle of a muffin and it comes out clean. Serve hot out of the oven with some ghee melted on top, accompanied by eggs over-easy, and hot black coffee. If you eat them all at once, don’t blame me… Makes approximately 16 muffins.
Enjoy!! We are always happy to sample them at Cooke Orthodontics ;-)
Paleo Czech Meatballs (Well Fed)
2 pounds ground pork
1/2 tablespoon sea salt
1 tablespoon caraway seeds
1 tablespoon black pepper
1/4 cup chopped fresh parsley
1 tablespoon grainy mustard
1. Mix all ingredients together until well blended and form into meatballs. I made them fairly-large – about 9 per pound of meat. (mostly because I get bored rolling meatballs. You could also make these burgers, but balls are more fun. [Heh. I said 'balls are more fun.'])
2. On the grill: Heat grill to high, then cook meatballs five minutes with lid closed, flip, and cook an additional five minutes, until nicely browned. In the oven: Preheat oven to 400F and cook 15 minutes or so. On the stovetop: Brown in a hot saute pan, then cover with a lid and reduce heat to medium-low until cooked through.
These are wicked good: tender, flavorful, and perfect for Fall. If you need a taste-tester, we are always willing to offer our services!
Green Eggs & Turkey (Paleo Comfort Foods)…. this is a quiche without the crust! Wait, is that a frittata?
2lbs ground turkey
1 tsp black pepper
1/2 tsp salt (optional)
1 tsp of coconut oil
2 c onions, chopped
2 c broccoli florets, chopped
2 c artichoke hearts, chopped
couple handfuls of fresh spinach, roughly chopped
1 tsp smoked paprika
3 tbs fresh basil, chopped
12 large eggs
Preheat oven to 350 F. In a large skillet, brown turkey meat with salt and pepper. Drain liquid off and spread turkey meat into bottom of greased 9″x13″ baking dish. Using the same skillet, heat coconut oil over medium heat. Add onions and stir, cooking onions until translucent. Add broccoli, artichoke, spinach and paprika and cook until broccoli is tender and spinach wilted. Add basil and remove from heat. Whisk eggs in bowl. Pour vegetable mixture over turkey meat, then pour eggs over veggies and meat. Bake for about 45 min or until eggs are cooked through.
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