Showing posts with label Pumpkin Baby Food. Show all posts
Showing posts with label Pumpkin Baby Food. Show all posts

Tuesday, November 3, 2015

Not breastfeeding, not guilty


I have often been asked "Do you think you could be making mothers feel guilty by being such an advocate of breastfeeding?"
Yes, I am pretty committed to supporting and promoting breastfeeding – I am an internationally certified lactation consultant (this requires thousands of documented hours helping mothers breastfeed in clinical settings, study hours, and a stringent, internationally scheduled exam). I also breastfed my own five babies for a total of more than 20 years.
However, I beg to disagree that promoting and supporting breastfeeding also means promoting guilt.
Although I encourage parents to explore options and make choices that are right for each parent and their particular child, I don't see artificial feeding as simply an 'option', like so many other aspects of preparing to nurture a baby. Parents are making choices on their child's behalf. The person most affected by the parents' choice of infant feeding is the child. As a parent, you are your child's advocate.
As a lactation consultant, though, I know how hard it can be for many women to breastfeed or to breastfeed as long as they want to. I see women who are working against huge odds to give their baby the nutrition and health protection that breastfeeding conveys. Many of these women have received unhelpful advice from everyone around them, including health professionals. I have seen babies who are upset every time they go near a breast because they have been handled roughly by hospital staff (mothers' breasts have been grabbed, and their baby shoved onto them); I have seen women who have been told they don't have enough milk or their 'milk isn't strong enough' (this is never true); women who have been advised to give their babies a top-up bottle, only to have the baby find the fast milk flow easier so weaning begins before breastfeeding even becomes established.
I have seen women struggling to feed the baby, then pump (when they have finally settled the baby) around the clock when, for that particular woman, this can be an unsustainably stressful experience; I have seen women with wrecked nipples that cause toe-curling pain at the very thought of a baby coming near them, often because of undiagnosed issues such as a baby with tongue tie.
There is also enormous pressure from some so-called 'experts' to implement rigid feeding routines (with the promise of a good night's sleep). Unfortunately, this isn't compatible with the physiology of breastfeeding and can also result in premature weaning.
Then there are women who are battling against medical conditions that make breastfeeding challenging despite their best efforts. These include polycystic ovarian syndrome, diabetes, postpartum haemorrhage, fragments of retained placenta (which fools the body into thinking it is still pregnant, so affects levels of breastfeeding hormones), and, rarely, insufficient glandular tissue ('red flags' are a lack of breast development during puberty and pregnancy).
There are also mothers who may need to take medications that aren't compatible with breastfeeding because they have adverse effects when passed through milk (the choice here is obvious if there is no suitable alternative medication – your baby needs a healthy mother!).
As for promoting guilt, when we pussyfoot around about making women feel guilty, we are patronising them. How can anyone make an informed choice if information is deliberately withheld? In any other circumstances, if we deliberately withheld information, we would be considered dishonest or even negligent. When we are prescribed any medication or medical treatment, if we are sensible, we will ask, "What are the risks? Are there any side effects?" We expect to make informed choices, and give informed consent about health care – and isn't breastfeeding the optimum preventative health care?
I don't believe the emotions felt by mothers who don't breastfeed or who wean early are as simple as 'guilt'. When we really examine mothers' feelings about things gone wrong, it is rarely guilt they are expressing, especially about breastfeeding as long or as completely as they would have liked to: well informed mothers who reach for the bottle after a struggle with breastfeeding know they have done the best they could with the resources they had at the time. These mothers may feel sad and disappointed but they don't feel guilty.
Mothers who later discover they were given inappropriate information or had a lack of support (for instance, women who have inadequate maternity leave to establish breastfeeding) are likely to feel angry or betrayed. These mothers don't feel guilty either.
A mother who gives up on breastfeeding because she was talked into something else is likely to find that her self image as a competent mother is compromised. It's perfectly normal for a mother to feel she would do anything to protect her baby – and most mothers would! So when mothers give in to external pressures to wean their babies, they lose confidence in their ability to protect their young.
Guilt is only legitimate if we have let another person down – if we haven't honestly done all that we could have or should have. And nobody can make us feel guilty without our permission. Feelings of guilt may be triggered by external factors, like an overzealous health professional telling us about the hazards of artificial feeding, but these are OUR feelings. This is our own internal value system at work. We each need to decide whether this guilt is legitimate or not – or whether it is, in fact, guilt or some other feeling, and how we will act on this feeling.
For the sake of your relationship with your baby, it's important to differentiate between feelings of guilt and other emotions – or those unrealistic expectations that create guilt whenever we don't live up to our own standards of what we feel a 'good' mother does. To help work out what we are feeling, we can ask ourselves:
•   "Where is this feeling coming from?"
•   "Is this the best I can do for now? Or am I really letting my child down?"
•   "What are my responsibilities?"
•   "What can I change?"
•   "Where can I find support?"
The positive thing about guilt is that we CAN act on it: If we feel guilty about the choices we are making, we can use these feelings to motivate us to make better choices. There is a vast difference between guilt and regret. We can act on guilt. The sad thing about regret is that it is too late.
If we offer understanding, mothers are more likely to work through their feelings, to be open to trying to breastfeed with a subsequent baby – and to seek all the support they will need to make breastfeeding happen.
As well as acknowledging breastfeeding as the perfect infant food, we must also acknowledge that breastfeeding is more than just a method of feeding – breastfeeding is an intimate relationship and an intrinsic aspect of our biology. When the breastfeeding relationship is ended prematurely, rather than guilt, most mothers feel a deep sense of loss. This emotion is grief – not guilt!
And while we offer mothers platitudes like "you have given him a good start" in the hope of alleviating guilt, we are not giving them permission to mourn the loss of this intimate relationship. We are dismissing their very real feelings of grief.
But breastfeeding promotion is not about promoting guilt. It should never involve persecution of mothers who make other choices. If a mother has made an informed choice not to breastfeed, that is her right. If a mother has given up breastfeeding due to overwhelming challenges or a health problem, she will need extra support.

source by: http://www.essentialbaby.com.au/baby/breastfeeding/not-breastfeeding-not-guilty-20151026-gkicqd.html

Thursday, October 29, 2015

Good reasons for making your baby's food (and how to do it)


As a parent of three kids ages preschool to teen, I look back and realise just how important - and, frankly, how simple - feeding my kids was when they were babies and toddlers. I had so much more control back then. I was in charge of all of their meals, of every fragment of food that entered their world. They were too small to sidle up to a school snack bar, be influenced by their best friends; indeed, they hardly ever ate a meal that I didn't prepare.
It has been shown that children tend to form long-term likings for certain foods and flavours based on their earliest years of eating, and infants tend to be more amenable to trying new foods than their scarcely senior toddler and preschool siblings. These are all good reasons we should feed our babies fresh, delicious, real food from the moment they first seize a spoon.
Homemade baby food is generally more nutritious and tastier than commercially processed food if it is fresh and made from whole foods and nothing else. When cooked in bulk, it is cheaper than commercial options. And you can control the quality of ingredients when you make your own. Seems like homemade baby food is a no-brainer.
Oh wait, it takes time! This is true, but just like any meal, some homemade baby food is better than none. So try making a little bit and see how it goes. In fact, mashed fresh avocado or banana would make a perfect first food, with no cooking required.


How will you know whether your baby is ready for solid foods? According to the American Academy of Pediatrics, she may be ready if she shows interest in the solid food around her, can sit up with support, is able to turn her head to refuse food and has doubled her birth weight (usually at about 4 to 6 months). Always consult your pediatrician, as babies grow at different rates.

How to make your own

Vegetables and fruits

Steam vegetables or fruits (chop larger foods into one-inch pieces.)
Puree in a food processor or blender. A fancy baby food maker is not necessary; any variety of food processor or blender will do the job.
Add water to achieve desired consistency for baby's age and stage.
If making in bulk, freeze individual servings in ice cube trays, covered with wax paper and then aluminum foil, or freezer wrap (up to three months).

Whole grains

Grind ¼ cup brown rice, millet or oatmeal in a blender for 1 minute.
Boil 1 cup of water.
Reduce heat to low and add grain.
Cover and let simmer for 10 minutes, stirring occasionally.
Serve, refrigerate (two to three days) or freeze (up to one month) in ice cube trays.

Meats

Grind cooked chicken, fish or meat in a food processor or blender and refrigerate (one to two days). Babies should be 7-8 months before eating most poultry, meat and fish.
Serve alone or mix with pureed vegetables or cooked grains.

Homemade stock

Homemade stock is full of vitamins and minerals. It aids digestion and builds bones.
Mix homemade chicken or vegetable stock into baby's cereal or vegetables to liquefy and add nutrition.
Babies can drink homemade vegetable stock from a bottle after the age of 9 months.
Worried about allergies? Introduce one food at a time, and wait at least four days before introducing another. Common problem foods: cow's milk, eggs, wheat, soy, nuts, shellfish and artificial additives. Shellfish and honey should be avoided until at least a year.

Source by: http://www.essentialbaby.com.au/baby/baby-food/good-reasons-for-making-your-babys-food-and-how-to-do-it-20151023-gkgptk.html

Wednesday, October 21, 2015

Feeding Baby Pumpkin Baby Food – Pumpkin Baby Food Recipes for Baby













Pumpkin in Baby Food Recipes – When Can Baby Have Pumpkin; Age for Introducing Pumpkin: 6-8 month

What’s Covered:

When can baby eat pumpkin?
How do I choose a pumpkin for baby?
How do I cook pumpkin for baby?
Pumpkin baby food recipes


Did you know that Pumpkins are actually fruits. Many of us think of pumpkin as a fruit so it’s also included it in the Fruits pages. Of course, there are also many people who think of pumpkin as a veggie. How do you think of pumpkin? A pumpkin is a type of squash and is a member of the gourd family (Cucurbitacae). This family also includes squash, cucumbers, gherkins, and melons.

Pumpkins are jam-packed full of some of the best nutritional compounds around. They are highly loaded with Vitamin A and beta carotene. Beta Carotene is one of the plant carotenoids that when eaten and digested, turns into Vitamin A in the human body. Beta Carotene may reduce the risk of cancer as well as heart disease. It also may be responsible for combating or putting off the degenerative effects of aging.

Pumpkins are also good sources of potassium, protein, and iron. Pumpkin seeds also contain a good amount of protein and iron so eating the seeds does provide some nutritive value. We don’t recommend that you offer your baby or toddler pumpkin seeds however. Pumpkins are wonderfully low in fat, low in calories but high in fiber.

The Nutritional Goodness of Pumpkin


PUMPKIN: (one cup – cooked)

VITAMINS:
Vitamin A – 12230 IU
Vitamin C – 11.5 mg
Vitamin K – 2.0
Folate (important during pregnancy) – 22 mcg
Niacin – 1.01 mg
MINERALS:
Potassium – 364 mg
Phosphorus – 74 mg
Magnesium – 22 mg
Calcium – 37 mg
Sodium – 2 mg
Iron – 1.40 mg
Also contains trace amounts of zinc, manganese and copper.

When can my Baby eat Baby Food Recipes with Pumpkin?

Babies may begin to eat Pumpkins from 6 months old. You may feed your baby plain pumpkin in pureed form or mixed into homemade cereals, yogurts, and even in meats such as chicken. Adding a dash of cinnamon to pumpkin gives baby a first exposure to the wonder of spices.

You may also bake pumpkin as you would a butternut or acorn squash and serve the baked pumpkin in small dices as Baby Finger Foods. Rub a wee bit of butter and a bit of cinnamon on the inside of the pumpkin prior to baking for a tasty nutritious treat.


Choosing a Pumpkin to cook for Homemade Baby Food Recipes



purchaseorganic According to the EWG, pumpkins are not one of the “dirty dozen” foods that are most highly contaminated with pesticides – purchasing organic is a personal choice.

If you will be using Pumpkins in food dishes, look for smaller, immature pumpkins – sometimes these “cooking pumpkins” are labeled as “sugar pumpkins” or “pie pumpkins”. The smaller, sugar/pie pumpkins provide the most flavorful additions to any baked dish or baked good and are great as a soup. These smaller pumpkins are more tender and less stringy than the larger variety. Sugar pumpkins also have firm, sweet flesh compared to their big counterparts.  Try to find a pumpkin anywhere between five to eight pounds.

You may use canned pumpkin for baby food.  Ensure that you purchase canned pure pumpkin and NOT “Pumpkin Pie” mix.  The Pumpkin Pie mix contains sugars, starches and other additives. We do not recommend using canned foods for all of baby’s homemade food. Please visit our Using Canned Foods for Making Homemade Baby Foods.


Is it Safe to Feed my Baby Canned Pumpkin
How do I cook a Pumpkin?


Pumpkins may be poached, boiled, steamed or baked. Please be aware that Pumpkins tend to loose their nutritive value with prolonged cooking. Baking pumpkins for homemade baby food will ensure the most nutrients are retained for your baby. A Pumpkin must be cooked immediately after you have cut it open or you will find a brownish-blackish mold begin to immediately set into the flesh.

Once cooked, Pumpkin should be used and/or chilled immediately. If you will not be using the cooked pumpkin immediately, store it either pureed or in the cooked chunks, in the freezer. it does freeze well. The cooked pumpkin will turn a brownish orange so don’t be alarmed when you peak into the bowl and find that color.

Baking pumpkins, like many other fruits/squashes may be the best choice of cooking for optimal flavor and nutrient retention.


lightbulb When scooping out the “meat” of many winter squash types, you may encounter some very hard “strings”. These strings are actually the veins of the shell.

Look at the acorn squash or sugar pumpkin and notice it’s ridges. Between these ridges are the “veins” or strings that you may find once you have cut and then baked the squash or pumpkin. Check out the Is your pumpkin or winter squash puree plagued with hard strings? Blog post to see what I mean.

To avoid getting these hard little strings in your puree, scoop the insides out gently and not too closely to the shell. If you have baked your squash or pumpkin enough, these strings or veins will easily fall away from the shell as the meat is separated from it.


Basic Pumpkin Baby Food Recipes:


Pumpkin Puree Baby Food Recipe (6-8 months)

Ingredients:

1 sugar pumpkin
water
cinnamon, nutmeg (optional – sprinkle into the cooking water or when you puree/mash)
Pumpkin is best when baked though you may peel, cube and steam it. Bake a pumpkin exactly as you would bake a winter (Acorn, Butternut etc.) squash. Pumpkin is after all a squash.

Directions:

Step 1: Halve the pumpkin, de-seed

Step 2: Place halves face down in a baking pan with approx 1-2 inches of water

Step 3: Bake between 375-425 F for approximately 40 minutes to 1 hour

Skin should be “puckery” and/or wrinkled and pumpkin should feel soft when pressed

Step 4: Scrape out the pumpkin “meat” and then mash or puree as needed for your baby.

Apple Pumpkin Puree Baby Food Recipe (6-8 months)


Ingredients:

1 sugar pumpkin
3 Apples, peeled & cored (use Macintosh, Gala, Braeburn or Granny Smith)
water
cinnamon, nutmeg (optional – sprinkle into the cooking water or when you puree/mash)
Directions:

Step 1: Halve the pumpkin, peel and de-seed it then cut into cubes

Step 2: Slice the apples

Step 4: Bring water to a boil and then steam gently until soft and cooked. Be sure to check on the water level!Step 3: Add 3 inches of water to a pot and then insert a steamer basket – add the pumpkin cubes and apples

Let cool a bit then puree or mash as needed for your baby.


go2 Pumpkin is very watery so baking is the best method – you may peel, de-seed and steam chunks of you prefer.

Apple, Pumpkin & Oatmeal Breakfast Baby Food Recipe (6-8 months)


Ingredients:

1/2 cup applesauce
1/2 cup pumpkin puree
1 1/2 cup (cooked) oatmeal
Dash of cinnamon, nutmeg and/or ginger
Directions:

Step 1: Mix spices, applesauce, pumpkin puree and oatmeal together

Step 2: Stir thoroughly or blend if needed

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Pumpkin Baby Food Recipes – Yummy Bananas & Pumpkin (6-8 months)


Ingredients:

1/2 cup pumpkin puree
2 small bananas
Directions:

Step 1: Mash 2 small bananas and add the pumpkin puree

Step 2: Mix thoroughly, blend if needed for your baby’s texture preferences. Makes a yummy addition to baby’s cereal or yogurt.



Baby’s Pumpkin & Pears (6-8 months)

Ingredients:

½ cup pumpkin puree (fresh or canned)
1 pear, peeled & cored & diced
Directions:

Step 1: Mash the pear and then mix in the pumpkin – puree if needed.



Pumpkin, Banana & Peaches (6-8 months)


Ingredients:

½ cup pumpkin puree (fresh or canned)
1 pear – peeled and cored and diced
1 peach – peeled, pitted and diced
Directions:

Step 1: Combine all food (steam pear and peach together if need be) and mash or puree if needed.

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Savory Pumpkin Puree – A Tasty Pumpkin Baby Food Recipe (8-10 months)


Ingredients:

2 tablespoons extra-virgin olive oil
1/4 cup diced onion
1 to 2 cups pumpkin peeled and cut into 1/2-inch cubes (butternut squash may also be used.)
2 cups vegetable stock
pepper, rosemary, basil
pinch of turbinado sugar if desired
Directions:

Step 1: Heat the oil in a medium saucepot then add the onion and squash cubes. Saute until the onions are soft and translucent then add the vegetable stock.

Step 2: Bring the mixture to a slow simmer and simmer until the squash is tender enough to puree. Season to taste with pepper, rosemary and basil

Step 3: You may make this a sweet puree by using nutmeg, ginger and cinnamon as the spices instead of the savory spices and herbs.

Step 4: Toss this mixture with cooked brown rice, couscous, lentils or even quinoa for a hearty meal.



Baked Pumpkin Slices (8-10 months)


Directions:

Step 1: Halve a sugar pumpkin then cut into slices as you would a melon

Step 2: Pat slices with a wee bit of butter (or olive oil if you prefer) then place slices on a greased (olive oil) baking sheet and sprinkle lightly with water

Step 3: Drizzle with pure maple syrup or sprinkle slices with brown sugar (if desired) and then sprinkle cinnamon, nutmeg and a pinch of ginger.

I like to mix these spices together first for an even mix so that no one spice overpowers the other.



Pumpkin Risotto (8-10 months)


Ingredients:

1/2 cup extra-virgin olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
2 cups arborio rice
1 cup apple juice)
About 6 cups of hot chicken stock or vegetable stock
1 sugar pumpkin, one half baked and then pureed; the other half, peeled, cut into small dice, and sauteed in a little oil and butter until tender
1/2 cup grated Parmesan
4 tablespoons unsalted butter, cut into small pieces

Directions:

Step 1: In a medium-size skillet, heat the olive oil over medium-high heat. Add the onion and garlic and saute, until translucent and soft. Add the arborio rice and stir so that the rice is coated in the oil. Cook until translucent, stirring all the while.

Step 2: Add the apple juice and continue stirring and cooking until the juice has been absorbed. Slowly pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed.

Step 3: Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with last cup of stock. Add the remaining cup and cook until the rice is soft but but not mushy. Most of the stock will be absorbed at this point.

Step 4: Stir in the pumpkin puree and the diced pumpkin and reduce heat so that risotto and pumpkin mix in and infuse. Do not simmer – stir in the Parmesan and butter then serve.

I think I found this from the food network – it’s printed on now tattered paper and “network” is in the upper left-corner. It’s tattered because of over-use but my notes/tweaks are still legible – I have it down without the need to read.



Creamy Pumpkin Soup (8-10 months)


Ingredients:

16 ounces Pumpkin (canned or fresh pureed)
13.75 ounces Chicken Broth or Homemade Stock
1 Large Onion
2 Carrots (Wheels or Diced)
2 cups half and half or evaporated milk (sub. with yogurt if desired)
1/4 cup Sour Cream (optional)
1/8 teaspoon Pepper
1 teaspoon Cinnamon
Dash of Nutmeg
1/2 teaspoon Baking Soda
1/3 teaspoon( or less) Salt
Directions:

Step 1: In a large pot add, chicken broth, onions, carrot, baking soda, salt and pepper.

Step 2: Simmer uncovered for ten to fifteen minutes until carrots are soft.

Optional: Put vegetable and broth into a food processor or blender and blend until smooth. Return to pot.

Step 3: Add pumpkin and half and half or yogurt. Simmer uncovered for 10 minutes.

Step 4: Pour into soup crocks or soup bowls. Top with sour cream (optional)

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Autumn Smoothie (8-10 months)


Ingredients:

1/2 cup plain, vanilla or banana yogurt
1/2 cup milk
1/4 cup canned pumpkin
1/4 cup unsweetened applesauce
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of ginger
1 frozen banana
Directions:

Step 1: Combine everything in a blender. Blend until smooth. Serve immediately.

Serves one grown-up and one baby.

The Autumn Spoon (8 months+)  – A new twist on the Autumn Smoothie

1/2 cup plain, yogurt
1/4 cup canned pumpkin
1/4 cup unsweetened applesauce
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of ginger
1 banana
Directions:

Step 1: Combine all ingredients in a blender or food processor. Blend or process until a thick consistency is created. Add some wheat germ for even more cling.

Banana Pumpkin Smoothie

Ingredients:

1-cup milk or plain yogurt
2 tablespoons canned pumpkin
(or homemade puree pumpkin)
1 banana
dash of cinnamon (8+months old)
Directions:

Step 1: Blend in blender until smooth and foamy.

Serve immediately.

Foods Good to Mix With Pumpkin:

Apples
Bananas
Blueberries
Peaches
Carrots
Butternut or Acorn Squash
Sweet Potato
Brown Rice
Lentils
Chicken
Yogurt

Source by: http://wholesomebabyfood.momtastic.com/pumpkin-babyfood-recipes.htm