All-on-4 Dental Implant Diet: Recipes for a Smooth Recovery

After having an All-on-4 dental implant procedure, it's important to stick to a soft diet for the initial healing period. This helps protect the implants and allows for proper integration with your jawbone. The recipes below are all soft, easy to chew, and packed with nutrients.

The Tropical Recovery Smoothie

This smoothie is a delicious way to get vitamins from tropical fruits while the banana and avocado create a wonderfully smooth, creamy texture.

Ingredients:

• 1/2 ripe banana, frozen

• 1/2 ripe avocado

• 1/2 cup unsweetened coconut milk or almond milk

• 1/2 cup frozen mango chunks

• 1/2 cup frozen pineapple chunks

• 1/2 tablespoon of coconut oil (adds healthy fats and calories)

Instructions:

1. Place all the ingredients in a blender.

2. Blend on high speed until the mixture is completely smooth and creamy.

3. Serve immediately.

This breakfast is an excellent choice for someone who has just had an "All-on-4" procedure. It is protein-rich, requires no chewing, and is gentle on the mouth.

Ingredients:

• 2 large eggs

• 1 tablespoon of milk or cream

• Salt and black pepper to taste

• 1/4 ripe avocado

• 1 teaspoon of butter or olive oil

Instructions:

1. Prepare the Avocado: Using a fork, thoroughly mash the ripe avocado in a small bowl until it is completely smooth and lump-free. Season with a pinch of salt if desired.

2. Whisk the Eggs: In a separate bowl, whisk the two eggs with the milk or cream until they are light and frothy. This is the key to making them extra fluffy and soft. Season with salt and pepper.

3. Cook the Eggs: Heat the butter or olive oil in a non-stick skillet over low to medium-low heat. Pour in the whisked eggs.

4. Scramble Gently: Using a rubber spatula, slowly and gently push the eggs around the pan. Continue this process until the eggs form large, soft curds. Do not overcook them; they should still look slightly moist.

5. Serve: Transfer the fluffy, soft scrambled eggs to a bowl. Top with the mashed avocado.

This smoothie is packed with vitamins and antioxidants from the berries and leafy greens, while the yogurt provides protein and calcium for healing.

Ingredients:

• 1 cup (8 oz) unsweetened almond milk or coconut milk

• 1/2 cup Greek yogurt (plain, full-fat is best for extra calories and protein)

• 1 cup frozen mixed berries (strawberries, blueberries, raspberries)

• 1 large handful of spinach or kale (the blender will make it completely smooth)

• 1/4 teaspoon ground ginger (optional, can help with inflammation)

Instructions:

1. Combine all the ingredients in a high-powered blender.

2. Blend on high until the mixture is completely smooth. You should not feel any fibrous bits from the spinach.

3. Pour into a glass and drink slowly. You may want to use a spoon instead of a glass, or simply pour the smoothie into a bowl and eat it with a spoon to avoid any sucking motion.

This classic soup is soothing, flavourful, and requires no chewing at all.

Ingredients:

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 2 (28 oz) cans of crushed tomatoes

• 4 cups vegetable or chicken broth

• 1/2 cup heavy cream or full-fat coconut milk

• 1/2 cup fresh basil leaves, chopped

• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5-7 minutes.

2. Add the garlic and cook for another minute until fragrant.

3. Pour in the crushed tomatoes and broth. Bring to a simmer, then reduce the heat to low, cover, and let it cook for at least 20 minutes to allow the flavors to meld.

4. Remove the pot from the heat. Use an immersion blender to purée the soup until completely smooth. If you don't have one, carefully transfer the soup to a regular blender and blend in batches.

5. Stir in the heavy cream (or coconut milk) and chopped basil. Season with salt and pepper. Serve lukewarm.

This recipe combines the savoury flavour of tuna mayonnaise with the creamy, comforting texture of mashed potatoes. It's a simple, filling meal that requires no chewing, making it perfect for someone who has just had an "All-on-4" procedure.

Ingredients:

• 1 can (5 oz) of tuna, packed in oil or water (drained well)

• 2 tablespoons of mayonnaise

• 1 medium potato (about 8 oz), peeled and cubed

• 1-2 tablespoons of milk or cream

• 1 tablespoon of butter

• Salt and white pepper to taste

Instructions:

1. Open and drain the tuna. Place it in a small bowl.

2. Using a fork, mash the tuna thoroughly until it is a very fine, paste-like consistency.

3. Stir in the mayonnaise and mix until the tuna is completely coated and the mixture is smooth. Set aside.

4. Place the cubed potato in a pot and cover with water. Bring to a boil and cook until the potato is very tender, about 15-20 minutes.

5. Drain the potato well and return it to the hot pot.

6. Add the butter, milk, salt, and white pepper.

7. Using a potato masher or a fork, mash the potato until it is completely smooth and there are no lumps. For an even smoother consistency, you can use a food mill or pass it through a fine-mesh sieve.

8. Combine and Serve - Gently stir the two together, or eat them side-by-side with a spoon.

This soup is smooth, packed with vitamins, and very gentle on your mouth.

Ingredients:

• 1 large butternut squash (about 3 lbs), peeled and cubed

• 1 sweet potato, peeled and cubed

• 1 medium yellow onion, chopped

• 2 carrots, chopped

• 2 cloves garlic, minced

• 4-6 cups of vegetable or chicken broth (use enough to cover the vegetables)

• 1/2 teaspoon ground nutmeg

• Salt and black pepper to taste

• 1/4 cup heavy cream or full-fat coconut milk (optional, for extra creaminess)

Instructions:

1. Sauté the aromatics: In a large pot or Dutch oven, heat a tablespoon of olive oil or butter over medium heat. Add the chopped onion and carrots and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Cook the vegetables: Add the cubed butternut squash and sweet potato to the pot. Stir to combine with the onion and carrots. Pour in enough broth to fully cover the vegetables.

3. Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 20-30 minutes, or until the squash and sweet potato are very tender when pierced with a fork.

4. Blend: Carefully transfer the cooked vegetables and broth to a blender. Be sure not to overfill the blender, and vent the lid to allow steam to escape. You may need to do this in batches. Blend until the soup is completely smooth and creamy.

5. Return to the pot: Pour the blended soup back into the pot. Stir in the ground nutmeg and season generously with salt and pepper.

6. Add creaminess (optional): If using, stir in the heavy cream or coconut milk for a richer flavor and texture.

7. Serve: Gently heat the soup through. Serve warm, not hot, to avoid irritating the surgical sites.

This recipe is designed to be incredibly smooth and liquidy, more like a thick soup or porridge. It's packed with flavour but has no solid bits or irritating spices.

Ingredients:

• 1 cup (200g) red lentils (masoor dal)

• 4 cups (1 litre) water or low-sodium vegetable broth

• 1 tablespoon coconut oil or ghee (clarified butter)

• 1/2 teaspoon ground turmeric

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground ginger

• Pinch of asafoetida (hing) - optional, but helps with digestion

• Salt to taste (start with 1/2 teaspoon and adjust)

• 1 tablespoon full-fat coconut milk or a drizzle of olive oil, for serving

Instructions:

1. Rinse the Lentils: Place the red lentils in a fine-mesh sieve and rinse them thoroughly under cold water until the water runs clear. This step is important to remove any dust or impurities.

2. Combine & Cook: In a medium-sized saucepan, combine the rinsed red lentils, water or vegetable broth, turmeric, and a pinch of salt. Bring the mixture to a boil over medium-high heat.

3. Simmer: Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer gently. Cook for about 20-25 minutes, stirring occasionally to prevent the lentils from sticking to the bottom.

4. Add the Spices: After 20-25 minutes, the lentils should have completely broken down and become very soft and mushy. They should look like a thick soup. Now, add the ground cumin, ground ginger, and asafoetida (if using). Stir well to combine.

5. Achieve a Smooth Consistency: The dahl should be very liquidy and smooth. If it's too thick, add another 1/2 to 1 cup of hot water and stir it in. The goal is a pourable consistency that doesn't require any chewing.

6. Add a Little Fat: In a separate, very small frying pan or a tablespoon, gently heat the coconut oil or ghee. Pour this hot oil directly into the dahl. This is a simple form of tempering (tadka) that adds a nice, smooth finish.

7. Final Touches: Stir the oil into the dahl. Taste and add more salt if needed. The dahl should be warm, not scalding hot, as this can irritate the surgical site.

8. Serve: Ladle the dahl into a bowl. Swirl in a tablespoon of full-fat coconut milk or a drizzle of olive oil for added creaminess and calories. Serve immediately while it's warm and comforting.

This dish is comforting, easy to eat, and packed with nutrients. The salmon provides essential protein, and the sweet potato is incredibly soft and easy to digest.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed

• 1 salmon fillet (about 6 ounces), boneless and skinless

• 2 tablespoons unsalted butter

• ¼ cup milk or cream

• Salt and black pepper to taste

• Optional: a pinch of nutmeg or a sprinkle of chopped fresh dill (make sure it is very finely minced)

Instructions:

1. Place the cubed sweet potatoes in a pot of cold, salted water. Bring to a boil, then reduce heat and simmer until the sweet potatoes are fork-tender and very soft, about 15-20 minutes.

2. While the potatoes are cooking, you can prepare the salmon. Gently steam or poach the salmon fillet until it is cooked through and flaky, about 5-8 minutes depending on thickness.

3. Drain the cooked sweet potatoes and return them to the pot. Add the butter and milk (or cream). Mash the potatoes thoroughly using a potato masher or a fork until they are completely smooth with no lumps.

4. Once the salmon is cooked, use a fork to gently flake it into very small, soft pieces. Make sure there are no bones.

5. Carefully fold the flaked salmon into the mashed sweet potatoes.

6. Season with salt, pepper, and your choice of optional herbs or nutmeg. Stir until everything is well combined and the mixture is warm and ready to serve.

Polenta is an excellent base for a soft-food diet. When cooked correctly, it becomes incredibly smooth and creamy. This recipe adds a savoury flavour profile with finely puréed mushrooms.

Ingredients:

• 1 cup instant polenta

• 4 cups vegetable or chicken broth

• 8 ounces cremini or button mushrooms, stems removed

• 1 shallot, very finely minced

• 2 tablespoons unsalted butter

• ½ cup finely grated Parmesan cheese

• Salt and black pepper to taste

Instructions:

1. Finely chop the mushrooms and shallot. In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the mushrooms and shallot and cook until they are very soft and the moisture has evaporated, about 8-10 minutes.

2. Carefully transfer the cooked mushroom and shallot mixture to a food processor or blender. Add a splash of broth and blend until the mixture is a smooth purée. Set aside.

3. In the same saucepan, bring the remaining broth to a boil. Slowly whisk in the polenta, stirring constantly to prevent lumps from forming.

4. Reduce the heat to low and continue to cook the polenta, stirring frequently, until it is very thick and creamy. This should take about 5-7 minutes.

5. Stir the mushroom purée, remaining butter, and finely grated Parmesan cheese into the polenta.

6. Season with salt and pepper. Serve lukewarm.

This is a simple, no-fuss recipe that turns ripe bananas into a dessert with the consistency of soft-serve ice cream. It's naturally sweet and requires no chewing.

Ingredients:

• 3-4 ripe bananas, peeled and frozen in slices

• 2-3 tablespoons of milk (dairy or non-dairy)

• ½ teaspoon vanilla extract (optional)

• A pinch of cinnamon (optional)

Instructions:

1. Place the frozen banana slices into a high-speed blender or food processor.

2. Add 2 tablespoons of milk and the optional vanilla and cinnamon.

3. Blend on a low speed, using a tamper if needed, to break down the frozen fruit.

4. Continue blending, adding the remaining milk a little at a time, until the mixture is completely smooth and resembles the texture of soft-serve ice cream. Be patient—it may take a few minutes.

5. Serve immediately. For a firmer consistency, you can place it in the freezer for 15-20 minutes before serving.

A warm, comforting dessert that feels a bit more substantial. Baking the fruit until it is fall-apart tender makes it incredibly easy to purée into a silky smooth pudding.

Ingredients:

• 2 large, ripe apples (e.g., Gala, Honeycrisp), peeled, cored, and chopped

• 2 ripe pears, peeled, cored, and chopped

• ¼ cup water

• 1 cinnamon stick or ½ teaspoon ground cinnamon

• A pinch of nutmeg

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a baking dish, combine the chopped apples and pears, water, cinnamon stick (if using), and nutmeg.

3. Cover the dish with foil and bake for 30-40 minutes, or until the fruit is extremely soft and easily mashed with a fork.

4. Remove from the oven and carefully remove the cinnamon stick.

5. Using an immersion blender, food processor, or regular blender, purée the fruit mixture until it is perfectly smooth.

6. Serve lukewarm. You can store leftovers in an airtight container in the refrigerator for up to 3 days.

This recipe combines the creamy coolness of Greek yogurt with the natural sweetness of fruit. By blending everything, you're left with a perfectly smooth, nutrient-rich pudding that is very gentle on the mouth.

Ingredients:

• 1 cup plain or vanilla Greek yogurt (full-fat is great for extra calories)

• 1 cup frozen berries (strawberries, blueberries, or mixed berries work well)

• 1-2 tablespoons of maple syrup or honey, to taste

Instructions:

1. Add the frozen berries and a splash of water to a small saucepan. Heat over medium-low heat, stirring occasionally, until the berries have broken down into a soft, saucy consistency.

2. Remove the saucepan from the heat and allow the berry mixture to cool for a few minutes.

3. In a blender, combine the cooled berry mixture, Greek yogurt, and maple syrup (or honey).

4. Blend on high speed until the mixture is completely smooth and a uniform color.

5. Pour the pudding into a bowl or cup and refrigerate for at least 30 minutes, or until well-chilled.

Eating after oral surgery requires a bit of care to ensure proper healing. Here's some general advice for patients, broken down into a few key stages.

The First 24 Hours

• Stick to cold liquids only. This helps to numb the area and reduce swelling. Think of things like cold water, milk, or cold-pressed juices.

• Avoid using straws. The sucking motion can dislodge the blood clot that forms in the socket, which can be very painful and lead to a complication called "dry socket."

• Don't eat anything solid. Even very soft foods should be avoided during this time.

The First Few Days

• Start with soft, mushy foods. You can gradually introduce things that don't require much chewing. Great options include:

  • Mashed potatoes or sweet potatoes

  • Yogurt or pudding

  • Smoothies (just remember, no straws!)

  • The creamy polenta and flaked salmon recipes we discussed earlier are perfect for this stage.

• Eat lukewarm or room temperature food. Avoid anything that is very hot, as it can increase swelling and bleeding.

What to Avoid

• Crunchy or hard foods. Say no to things like chips, nuts, crackers, and crusty bread. These can irritate the wound.

• Spicy or acidic foods. These can cause a burning sensation and pain.

• Small, granular foods. Seeds, rice, and similar items can get stuck in the surgical site.

It's also essential to stay hydrated and follow any specific instructions your surgeon or dentist provided.