Published by S&S
Thanksgiving is upon us! Which means it’s time to stuff our stomach’s with all the best food our families can cook. But eating such delectable Holiday dishes shouldn’t just have to taste good, can it also be good for you? Trying to manage good oral health is hard enough without being tempted left and right during the Holidays. So, we put together a list of 3 Thanksgiving dishes even your dentist would approve of! Here are some recipes with a more mindful approach!
Maple Roasted Sweet Potatoes
Sweet potatoes are an amazing food in regards to oral health. These delicious little morsels contain a healthy amount of vitamins C, D, and B. These vitamins are essential to keeping your oral hygiene in check while practically making them a dental superfood. All of these benefits make sweet potatoes a great mouth-healthy addition to your Thanksgiving meal!
4 tablespoons vegetable oil, divided
4 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch chunks
1/2 cup pure maple syrup (preferably Grade B)
3 tablespoons unsalted butter, cut into 1/2-inch cubes
Preheat oven to 400°F. Oil 2 large rimmed baking sheets with 1 tablespoon oil each. Combine sweet potatoes and remaining 2 tablespoons oil in large bowl; toss. Divide sweet potatoes between baking sheets, spreading evenly. Sprinkle with salt and pepper. Roast until almost tender, turning occasionally with metal spatula, about 35 minutes. DO AHEAD Can be prepared 2 hours ahead. Let stand uncovered at room temperature. Drizzle maple syrup over sweet potatoes and toss to coat. Roast until sweet potatoes are tender and syrup is reduced to glaze and coats sweet potatoes, about 20 minutes.
Classic Spinach Salad with a twist
This isn’t just any salad, this is a bowl packed full of goodness for your overall oral health. Rich in fibre which when chewed, acts like a natural toothbrush and helps dislodge food particles while also cleaning the surface of the teeth. Not to mention a classic staple at any Thanksgiving dinner, try this recipe out and rest easy knowing you made your dentist proud!
1 medium shallot, thinly sliced
¼ cup white wine vinegar
¼ teaspoon crushed red chile flakes
½ teaspoon sugar, plus more
8 ounces thick-cut bacon, cut into ½-inch pieces
1 pound shiitake mushrooms, stemmed, large caps torn into 1-inch pieces, small caps left whole
1 garlic clove, smashed
Freshly ground black pepper
½ cup light buttermilk
½ cup light sour cream
¼ cup light mayonnaise
1 tablespoon fresh lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
¼ cup finely chopped mixed herbs, such as basil, chives, and/or dill
2 large bunches mature spinach, stemmed, torn into 2-inch pieces
- Combine shallot, vinegar, chile flakes, ½ tsp. sugar, and ½ tsp. salt in a small nonreactive bowl; let sit at room temperature until ready to use.
Meanwhile, cook bacon in a large skillet over medium heat, stirring often, until fat has rendered and bacon is browned and crisp, 8–10 minutes. Transfer bacon to paper towels. Pour off 1 Tbsp. fat; set aside for dressing. Return skillet to medium heat and add mushrooms and garlic to remaining bacon fat; season with salt and pepper. Cook, stirring occasionally, until mushrooms are golden brown, 6–8 minutes. Whisk buttermilk, sour cream, mayonnaise, lemon juice, garlic powder, onion powder, and reserved bacon fat in a medium bowl until smooth. Season with salt and pepper. Stir in herbs; cover and chill until cold, at least 30 minutes. Transfer shallot to a large bowl; discard vinegar mixture. Add spinach, dressing, bacon, and mushrooms and toss to coat. Divide salad among plates.
Last, but by no means least, is dessert. Packed with sugar, apple pie is a Thanksgiving classic that is notorious for causing all kinds of dental problems. This is unfortunate as apples are great for gum health. Try this alternative apple pie recipe that taste phenomenal and is better for you too! With its flaky crust and cozy cinnamon-spiced filling, this apple pie is just as satisfying and delicious as traditional full-fat recipes! A perfect way to end a Thanksgiving meal!
2 1/2 pounds mixed apples (such as Gala and Granny Smith), peeled, cored, and cut into 1/4-inch-thick slices
1/2 cup light brown sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon cinnamon
1 large egg white
2 tablespoons turbinado or raw sugar
2 tablespoons apricot jam, melted
Preheat oven to 375°. Lightly flour your fingers. With one hand, bring your thumb and index finger together on the edge of the crust of prepared dough to form small peaks all the way around. Use your other hand to stabilize the pie plate. Freeze 10 minutes or until firm. Toss together apples and next 5 ingredients (through cinnamon) in a bowl. Arrange filling in dough in concentric circles. Brush top edges of dough with egg white, and sprinkle with turbinado sugar. Bake in middle of oven for 40-50 minutes or until crust is golden brown and apples are tender. (If crust is becoming too brown, cover with foil.)Transfer to a wire rack, and brush filling with jam; let cool. Slice and serve slightly warm or cool.
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