It’s official….my wisdom teeth have been extracted! Just this morning I went in for surgery and am happy to say that it all went well. Below is a sampling of some post-operative soft foods I’ll be eating over the next few days to keep chewing to a minimum. Keep scrolling down for a recipe for Red Lentil Soup that I’ll be enjoying. It’s one of my favorites. (It’s a bummer that nuts are a no-no for a while since I’m such a “nut” for almonds, cashews, and walnuts. Almond butter will have to do, I suppose…)
Avocado Banana Pudding: just mash half a banana, half an avocado, and 1-2 tsp. peanut butter. Might sound weird, but it’s delicious!
Mashed Sweet Potatoes with butter….because isn’t everything better with butter?
Smoothies! I’ll load them up with berries, flaxseed oil, some protein powder, and maybe a leaf or two of mint.
Pureed Rice Cereal. Okay, I’m not too siked about this one since I’m not much of a hot cereal person, but who knows? Maybe this will be my breakfast-cereal breakthrough!
Applesauce (which is classic comfort food for me)
Red Lentil Soup (serves 2-4)
1 tbs. olive oil
1/2 medium onion, chopped
1 medium carrot, peeled and cut in half lengthwise, then sliced into half-moons
1 medium celery stalks, peeled and chopped
2 garlic cloves, minced
3/4 c. red lentils, rinsed and drained
1 ½ c. water or broth, plus additional for thinning out
Salt and pepper to taste
Heat olive oil in large soup pot over medium heat. Add onion, carrot, and celery and sauté for 5 minutes stirring occasionally. Add garlic and cook for 30 seconds. Add lentils and broth or water; bring to a boil, then reduce heat and simmer with lid for 10-20 minutes. Every 5 minutes or so, stir the soup. As the lentils absorb the liquid as they cook, add up to 1 cup more liquid to thin the soup out. Season to taste with salt and pepper before serving.