Breastfeeding takes a lot of commitment. It seems to happen painlessly in concept, but in reality it takes practice and perseverance. Make sure you get all the help you can from lactation consultants in the hospital, and know how to access one from home if you still need advice. Some public health units have lactation consultants on hand that you can consult with for free. If this is not the case in your community, you can consider hiring a lactation consultant that will visit you in your home. Don’t be discouraged – difficulty breastfeeding seems to be the biggest problem experienced by the women at mom group so know that you are not alone. Try not to be anxious about it because anxiety effects your production; the more relaxed you are the better things will be.
These meatballs are great once your baby is comfortable with solid food. They are full of nutrition, tender and the cinnamon gives just the right amount of sweetness. Just make sure you watch them eat to avoid any danger of choking.
- Olive oil spray
- 1 egg beaten
- ½ cup bread crumbs
- ¼ cup frozen spinach, thawed and drained
- ¼ pound organic chicken-apple sausage, casing removed and diced
- Dash of ground cinnamon
- Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil or parchment paper and spray it with olive oil spray; set aside.
- Mix the egg, bread crumbs, spinach and sausage together in a bowl. Using a small scoop, make 1 inch balls and place them on the baking sheet.
- Bake for 15 to 20 minutes or until firm.
- Place the meatballs on a plate and dust them with cinnamon.
- Make sure you cute them up for babies who don’t have many teeth.
You have probably read a lot about breastfeeding and know that breast milk is the best source of nutrition for your new baby, but did you know that the advantages extend beyond nutrition? Your breast milk provides a combination of vitamins & minerals but it is also loaded with disease fighting substances that help protect your baby from illness.
This is a perfect light dessert for a hot summer day or night! Grilled peaches are filled with nutrition and flavour, and go very well with vanilla ice cream or homemade granola.
Serves 2 people
You need:
2 whole peaches
8 tbsp balsamic vinegar
4 tbsp brown sugar
2 tbsp lemon juice
1 pinch of pepper
If you have a grill
- Clean your peaches. Cut them in half, around the pit and twist so that it becomes two halves. Now remove the pit (If you are having difficulty removing the pit, try twisting in with your fingers or using a spoon to pry it out).
- Rub a little lemon juice over the peach halves so that they don’t dry out or brown.
- Preheat your grill to medium heat.
- While grill is heating up, put balsamic vinegar, brown sugar, the rest of your lemon juice and pepper into a small pot. Bring to a boil and stir until the brown sugar has dissolved.
- Take your peaches and your balsamic glaze out to the grill.
- Place peaches on grill, the cut half facing down for about 2 minutes, just to mark them.
- Now turn the peaches over, pour glaze over them and into the “pit hole” and grill for 5-6 more minutes, until mostly soft. Serve!
PS. This recipe is great with frozen yogurt or a nice vanilla ice cream!
If you don’t have a grill:
- Preheat oven to 400.
- Clean your peaches. Cut them in half, around the pit and twist so that it becomes two halves. Now remove the pit (If you are having difficulty removing the pit, try twisting in with your fingers or using a spoon to pry it out).
- Take a small frying pan and preheat to medium. Place the peaches, cut side down on the pan (no oil necessary) and let them sizzle there for about 2 minutes, so that the bottom browns just a little. Now put the peaches on a tray lined with foil with the cut side up.
- Put balsamic vinegar, brown sugar, lemon juice and pepper into the same pan. Bring to a boil and stir until the brown sugar has dissolved.
- Pour the balsamic glaze over the peaches and into the “pit hole” and put in oven for 7-8 minutes, until they are somewhat soft. (Your glaze may burn a little, in the pan, but it should not burn on the peaches).
- Take the peaches out and serve for a lovely dessert.
Peaches are the perfect, mushy and colourful baby treat. Making them into a dessert is a great was to make sure your baby eats the rainbow.
You will need:
- One ripe BC peach
- ¼ cup spring water
- 1tsp brown sugar
- 1 tbs oat flour
- Chop peach up finely and place with spring water in an oven proof dish.
- Mix brown sugar and oat flour together and pour over the top of the peaches.
- Bake for 30 minutes or until bubbling and soft.
- Remove, cool and let your little one enjoy!
This is a great recipe for 9 months and on. Just be very careful that there are no bones in the chicken! You can puree the whole thing for the really little ones. Babies tend to like the mild flavour of the rice, and the broth packs a ton of nutrients into the meal.
This pasta salad is a nutritious and delicious recipe that the whole family will enjoy.
Good Food – Australian Women’s Weekly Cookbooks