Post-Teeth Whitening Recipes

The most common question we get asked after teeth whitening is “What can I eat?”. After treatments, we always tell our clients to eat and drink “white”. This means that for the first 24 hours after the treatment, clients should avoid any food and drink that could stain their teeth. In our earlier blog posts, we have listed what types of food and drink to avoid and what you can eat.

Read What to Avoid Consuming after Teeth Whitening

Some clients ask for more specificity as they are unsure what food they can eat. Given that we get that question a lot, we thought we’d give you a whole day of recipes that won’t affect the results of your teeth whitening.


Pancakes with Maple Syrup


  • 2 eggs

  • 1 ¾ cup milk

  • 1 teaspoon vanilla essence

  • 2 cups self-raising flour

  • 1/3 cup caster sugar

  • Soft spreadable butter for frying and to serve

  • Maple syrup to serve


  1. Whisk eggs, milk and vanilla essence in a bowl. Sift flour into large bowl and stir in sugar. Make a well in the centre and add milk mixture. Whisk until combined.

  2. Heat non-stick frying pan over medium heat. Grease pan with butter or spray with cooking oil. Use ¼ cup mixture per pancake. Cook until bubbles appear then turn over. Cook further for 1 minute or until cooked through.

Serve with or without maple syrup and extra butter (but trust us, it’s way nicer with both!)


Greek Beef Pita Pockets


  • 1/2 cup (75g) pitted kalamata olives

  • 375g beef mince

  • 1/3 cup (25g) fresh breadcrumbs

  • 1 egg

  • 1 tablespoon fresh oregano, finely chopped

  • 1 teaspoon lemon rind, finely grated

  • 75g fetta, crumbled

  • 1 tablespoon olive oil

  • 1/2 cup (140g) Greek-style yoghurt

  • 1 garlic clove, crushed

  • 4 pocket pita breads

  • 60g baby rocket

  • 2 roma tomatoes, thickly sliced


  1. Finely chop half olives. Combine chopped olives, mince, breadcrumbs, egg, oregano, lemon rind and half fetta in a bowl. Season. Shape tablespoons of mixture into meatballs.

  2. Heat oil in large frying pan over medium-high heat. Add meatballs and cook, turning occasionally for 5-7 minutes or until golden brown and cooked through.

  3. Combine yoghurt, garlic and 1 tablespoon of warm water. Season.

  4. Spread pita breads with half yoghurt mixture. Top with rocket, tomato, remaining fetta, remaining olives and meatballs. Drizzle with remaining yoghurt mixture to serve.


Pumpkin, Broccoli and Bacon Pasta


  • 1 tablespoon extra virgin olive oil

  • 1 red onion, halved, sliced

  • 6 shortcut bacon rashers, trimmed, chopped

  • 500g butternut pumpkin, peeled, cut into 2cm cubes

  • 2 garlic cloves, thinly sliced

  • 4 sprigs fresh thyme

  • 1 cup chicken style liquid stock

  • 250g spaghetti

  • 1 head broccoli, cut into small florets

  • 1/4 cup thickened cream

  • Toasted pine nuts, to serve

  • Fresh basil leaves, to serve

  • Finely grated parmesan, to serve


  1. Heat oil in a large heavy-based saucepan. Add onion, bacon and pumpkin. Cook, stirring occasionally for 5 minutes or until onion is softened. Add garlic and thyme. Stir to combine.

  2. Add chicken stock and 2 cups of cold water. Cover. Bring to boil. Add spaghetti. Reduce heat to medium. Simmer, uncovered for 10 minutes, stirring occasionally. Add broccoli. Simmer for 5 minutes, stirring occasionally or until pasta and broccoli are tender and sauce is thickened.

  3. Remove from heat. Remove and discard thyme sprigs. Stir in cream. Season with salt and pepper. Serve pasta sprinkled with pine nuts, basil leaves and parmesan.


Baked Ricotta Cheesecake with Balsamic Strawberries


  • 200g digestive biscuits

  • 75g unsalted butter, melted

  • 125g caster sugar, plus 2 extra tablespoons

  • 650g ricotta

  • 1 tablespoon cornflour

  • 1 teaspoon vanilla extract

  • 4 eggs, separated

  • 150ml sour cream

  • Balsamic Strawberries

  • 55g (1/4 cup) caster sugar

  • 2 teaspoons balsamic vinegar

  • 1 teaspoon arrowroot

  • 250g strawberries, halved


  1. Preheat oven to 160⁰C.

  2. Grease and line base of 23cm springform pan.

  3. Crush biscuits in food processor, then add butter and extra 2 tablespoons of caster sugar and mix to combine. Press into pan.

  4. Beat ricotta, 125g of caster sugar, cornflour, vanilla extract, egg yolks and sour cream.

  5. In a separate bowl, beat eggwhites until stiff peaks form, then fold into ricotta mixture.

  6. Pour over base and bake for 50-60 minutes until golden.

  7. For the balsamic strawberries – Place caster sugar, vinegar and 60ml (1/4 cup) of water in a saucepan over low heat, stirring to dissolve sugar. Combine arrowroot with 2 tablespoons of cold water until smooth, then add to pan and cook for 1-2 minutes until sauce is syrupy. Remove from heat and toss in strawberries.

  8. Remove cake from oven and set aside to cool, cake will sink slightly.

  9. Once ready to serve, drizzle with balsamic strawberries.

This is a great recipe because it involves strawberries! Not many people know this, but strawberries have malic acid in them, and this is a good natural teeth whitener. So, the more strawberries the better!

For snacks, cheese cubes or mixed nuts will do perfectly.

There you have it, a day full of foods you can eat after your teeth whitening treatment. Obviously adjust the recipe if you have special dietary requirements, but we hope that you enjoy these recipes. Let us know if you’ve given them a try or if you have other recipes to share as well. We’re always up for learning something new!

We are temporarily closed due to COVID-19, but all our social media accounts are still open and active. We’re here to provide entertainment, help and inspiration in any way we can. Feel free to DM/email us for updates or just to chat. We will keep our Smile Labs Parramatta community updated on any future changes, so in the meantime, stay safe everyone and keep smiling!

Photo by Sydney Troxell from Pexels