Recipes and tips for a breastfeeding Mommy

Sound the alarm!!! This is our 100th post and what better way to celebrate is to say Happy World Breastfeeding week. Well, we are a little late on that because Breastfeeding week started last Thursday–that’s ok though.

So, today we wanted to celebrate World Breastfeeding Week by posting some tips and recipes for the breastfeeding mom.

Now we all know how much we have to eat when we are pregnant with our little beans, but after the baby is born your calories should increase 430-570 extra calories a day. This may seem like a lot, but breastfeeding actually burns a lot of calories. Also, drink plenty of fluids to help make breastmilk. Nutritionally, breastfeeding is very good for you and your baby. It helps to protect your newborn form infection because antibodies are passed into the milk. I had also seen a TV special that showed how newborn babies are constantly covered in bacteria and when the baby comes close to the Mom to nurse the bacteria transfer to the Mom and then she produces the antibodies that are then returned to the baby through the breastmilk! Super Mom! Also, breastfeeding encourages bonding, and helps to reduce stress and promote relaxation in the Mother. One would think that since breastfeeding is “natural” that it should be easy, but in the beginning it can be hard for mom and baby. It is important that you surround yourself with good breastfeeding support. It may be a little embarrassing at first but breastfeeding with a couple of new nursing Mom’s could help. Also, never give up!

Foods that may upset your baby; cabbage, broccoli, cauliflower, onion, garlic, citrus fruits, grapes and chocolate.

Here are some recipes to help you reach your 500+ calories a day:

Broccoli and Mint Soup (easy to make and freeze!)

*Contains beta-carotene, calcium, folates, iron, and vitamin C*

• 2 tbl olive oil
• 2 onions, peeled and chopped
• 1 1/2 lbs broccoli, rough chopped
• 3 cups nonfat milk
• 1c water
• 1 vegetable stock cube
• 5 large fresh mint leaves
• salt and pepper to taste

Heat the oil in a large saucepan and cook the onion, covered, on low heat for 5 minutes. Add the broccoli and cook 3-5 minutes more.

Pour in the milk and water, crumble in the stock cube and add the mint leaves. Bring slowly to simmering point, stirring all the time and then cover and simmer for about 20-25 munutes or until the onion and broccoli are soft.

Remove from the heat, and transfer to a blender or food processor. Blend until smooth. Pour into a clean saucepan and gently reheat and season to taste. Yum!

Melon and Orange Juice

*contains beta-carotene and vitamin C*

A great thirst quencher which will help during those busy first few weeks.

• 1/2 melon or cantaloupe, cut into chunks
• 1 large, juicy orange, peeled and cut into pieces
• juice of 1/2 lime

Place the melon, orange, lime juice, in a juicer and process until fairly smooth. Stir and drink as soon as possible!

Chilled Tomatoe soup with black beans and shrimp

You will need a blender for this recipe, and a large bowl to dump blended vegetables into.

2 cans (14.5 oz) diced or whole peeled tomatoes

1 sm. cucumber, halved and cut into slices

1 green pepper cut into 1-2 inch pieces

1/2 cup olive oil

2 tbsp. red wine vinegar

2 tbsp. lemon juice

tabasco or hot sauce to taste (optional)

12 pre-cooked medium shrimp (or 20 pre-cooked small shrimp), shells and tails removed

½ cup black beans, rinsed

¼ cup pre-cooked white or brown rice (optional)

1. Get out your blender and a large bowl for storing the soup.

2. Put 1 can of tomatoes, half the cucumber, and half the green peppers in the blender. Add 1/4 cup olive oil and blend. Pour into large bowl. (If baby needs you at this point, you are free to refrigerate bowl and return to this later.)

3. Put 2nd can of tomatoes, the rest of the cucumber and the rest of the green peppers in the blender. Add 1/4 cup olive oil and blend. Add to the previously blended soup.

4. Add the red wine vinegar, lemon juice and tabasco/hot sauce to the bowl. Mix. Add extra olive oil or vinegar to taste. (If baby needs you at this point, you are free to refrigerate bowl and return to this later.)

5. Stir in shrimp and black beans.

6. Refrigerate until dinner time.

7. Enjoy! (Note: you can even serve this with pre-cooked white or brown rice to make it more of a cold chowder.)

* – Recipe can be done in short bursts of time during the course of a day. This recipe is from http://www.nursingmomrecipes.com/

—————–

To find out more about World Breastfeeding Week then visit http://worldbreastfeedingweek.org/