Diet for nursing mothers
The food of the nursing mother should be useful and balanced. Caloric content of dishes should now be much higher. Significantly - this means 600 - 700 calories per day more than usual. During lactation, a woman must provide not only her body with all the necessary nutrients, but also the baby's body.
Do not practice hard restrictive diets! They will hit your child's health! Wait until the end of feeding - and then think about how to improve the figure.
As in pregnancy, try to avoid uniformity in eating. If you eat the same day( albeit very useful!) Dish for breakfast, it will not do for your kid. Products must be diverse to ensure the supply of vitamins and other useful substances in the right amount. By the way, many children who do not receive the required minerals and trace elements because of the meager supply of the mother, "feel a catch" and refuse the mother's breast.
How to make the menu diverse? The main thing, watch for the maintenance in dishes of fibers, fats and carbohydrates. Proteins should contain at least 2 g per 1 kg of weight, fat - 120-130 grams, carbohydrates - about 500 g. Not less than half of the need for proteins must be provided by animal proteins. Therefore, doctors recommend daily consuming up to 200 grams of meat or fish, a liter of milk( or fermented milk products), at least 100 grams of cottage cheese, and cheese. Dairy products are very important for making the right menu for any person and especially for a nursing mother. Milk and fermented milk products contain a large number of proteins and calcium. Calcium is necessary for good work of cardiovascular and other body systems.
In addition to meat and dairy products, the menu should include such protein-rich foods as eggs, fish and dairy products. Fish is better than
to buy low-fat varieties: hake, pike perch, pollock, cod. In fish, in addition to proteins, contains a very important vitamin - D. Use fish better in boiled form. As for fruits and vegetables, they can be consumed daily for a kilogram.
Breastfeeding mother must comply with diet. Long interruptions between meals are unacceptable. It is better to eat often and gradually - this rhythm improves the production of milk.
To drink a nursing mother should also for two: if the diet is not enough drinks - will not be produced in the required quantity of milk. Daily need to drink at least 1.5 liters of fluid( or better - 2).A little secret: if one hour before feeding, drink 1 glass of any liquid( for example, ordinary water without gas), the milk will "come" in the right volume to the child.
However, not only the quantity, but also the quality of the drinks consumed is of great importance. Refuse for the time of feeding from soda( it increases the formation of gas in children) and drinks with flavors, dyes and sweeteners. Undoubtedly, the most useful beverages are juices. But again they must be chosen wisely. If the package says that the beverage contains sugar, citric acid and other additives, it is better to refuse the purchase. Drink only natural juices. Best of all - own cooking, from green apples. A grape, citrus and tomato is better to enter the diet gradually, after 3 - 4 months.
It stands to reason that alcohol should be discarded: otherwise it will get into the body of crumbs with mother's milk. Coffee and tea can be drunk, but in small quantities and not strong. And of course, do not drink water from the tap without boiling. It can contain harmful microorganisms.
As for the list of prohibited products, it is not that great. If there are no contraindications( for example, allergies), you can eat almost anything. But within reasonable limits.
In the first weeks it is better to limit yourself to products that enhance fermentation: cabbage, grapes, peas, beans. Sugar should be consumed in moderation, baking limit.
The main principle is simple: introduce new products in small portions and watch the reaction of the child. If his tummy swells or signs of an allergic reaction appear - at the time, give up the dish.
Celery salad with carrot and apple
1/4 celery root
1 carrot
1 green apple
2 tbsp.spoons of olive oil
parsley greens
juice of 1 lemon
salt to taste
Grate celery, carrots, apple( sprinkle with lemon juice), chop parsley.add salt, season with olive oil.
Salad "Mediterranean"
100 g of tomatoes
100 g of cucumbers
50 g of bell pepper
50 g of lettuce
15 g of parsley
15 g of fennel
50 ml of olive oil
juice of 1 lemon
salt to taste
Wash vegetables and greens thoroughly, cut and salt. Fill with a mixture of olive oil and lemon juice.
Millet porridge on milk
1 cup of millet
2 cups of water
2 cups of milk
2 tbsp.spoons of butter
Millet to sort, rinse 5 to 6 times in boiling water, until the water after washing is clean, then pour hot water, put on fire, salt, remove foam, quickly evaporate all the water until the millet has time to boil, andthen add hot milk and continue to cook the porridge on a moderate and then low heat until it thickens. Finish porridge fill with oil, stir.
Green apples stuffed with cottage cheese
500 g of apples
200 g curd
50 g raisins
2 eggs
2 tbsp.spoons of semolina
sugar to taste
Cut the apples crosswise, remove the core and give them the shape of cups. Cottage cheese to pass through a meat grinder, mixed with raisins, chopped apples pulp, eggs( raw), sugar and semolina. With the minced meat, fill the apples and bake in the oven.
Three-cereal soup
30 g millet cereal
20 g oatmeal
20 g pearl barley
10 g of vegetable oil
50 ml of milk
1 yolk
salt to taste
Groats to sort, wash, soak( oatmeal and pyshanka - for an hour, you can have a barley for the night).Pour the cereals in one container and pour water from the bowls, in which they were soaked. Strain the ready-made broth, add salt and heat( but do not boil).Add the oil, yolk and milk.
Vegetable soup with egg and milk
1 carrot
1 beetroot
1 potato
400 ml vegetable broth
10 g of vegetable oil
1 yolk of chicken egg
50 ml milk
salt - to taste.
Wash vegetables, peel and cut into cubes. Put out the mixture of vegetables in oil with the addition of water and salt( first put the beets in the pan, after 15 minutes - potatoes and carrots).Add to the resulting mass of prepared beforehand vegetable broth. Season soup with yolk and milk.
Vegetable soup with sour cream
For one serving:
350 ml of meat broth
200 g of potatoes
15 g of carrots
5 g of parsley root
5 g of onion
5 g of fennel greens
5 g of vegetable oil
10 g of sour cream
taste.
Carrot and parsley root cut into large slices and put out. In boiling salted meat broth put the diced potatoes, cook for about 30 minutes.10 minutes before the potatoes are ready to put in the soup stewed carrots, onions, add the greens of dill and sour cream.
Green soup on meat broth
350 ml of meat broth
100 g of sorrel
100 g of spinach
15 g of carrots
30 g of green onion
5 g of parsley
5 g of dill
5 g of vegetable oil
5 g of flour
10 g of sour cream
1 egg
salt to taste.
Sorrel and spinach should be washed in cold running water, cut off the petioles, then boiled in a small amount of water. After this, the cooked leaves can be poured onto a sieve, cooled and rubbed into a fine puree. Cut and put out the carrots, green onions. Wipe the sorrel mass of sorrel and spinach with broth and cook for about 10 minutes;then put into the boiling broth stewed carrots and onions and cook for about 20 minutes. At the end of cooking, season the soup with toasted flour. Before serving, put in soup greens of parsley and dill, half hard boiled eggs, sour cream.
"Peasant omelette"
500 g of
potato 80 g of
cheese 2 eggs
50 g of boiled meat( chicken or veal)
1 medium sized bulb
1 tbsp.spoon finely chopped greens
salt to taste
Peel the raw potatoes, cut into large slices. In the frying pan brown meat with onions and add the potatoes. Salt, pour in water, cover with a lid and cook until done. Then sprinkle with grated cheese and parsley greens, pour the entire dish with beaten eggs, allow the eggs to bake.
Stew of
200 g of low-fat meat( for example, veal)
30 g of carrots
20 g of onion
20 g of olive oil
1 cup of broth
salt to taste
Wash meat, soak in cold water. Without cutting, to brown it from all sides. Put into a saucepan, add finely chopped carrots and onion, add salt, pour pre-cooked hot broth, close the lid tightly and simmer for about 2 hours, periodically pouring water. On willingness to cut the meat into pieces. As a side dish, you can use stewed vegetables.
Chicken baked with cheese
600 g of boiled chicken meat
2 tbsp.tablespoons butter
1 large bulb
1 pod of bell pepper
3 carrots
salt to taste
For cheese sauce:
100 g cheese
2 tbsp.spoons of sour cream
1 egg yolk
Cut onions, peppers and carrots into rings and stew them in 1 tbsp.spoon of butter, pouring water if necessary. Then, shift the vegetables to a greased baking sheet, top with meat and bake in the oven for 10 to 15 minutes. Cheese grate and mix with sour cream or egg yolk. Cover the dish in the oven with cheese sauce. Bake in the oven at 225 ° C until a crust is formed.
Vegetables with minced meat
2 tbsp.spoons of low-fat minced meat
1 potato
1 carrot
1 beetroot
1 onion
1 tbsp.spoons of sour cream
salt to taste
Salted ground meat and boil with boiled water until the consistency of sour cream. Put the vegetables peeled and cut into small cubes into the bottom of the pot, salt. On them lay out the diluted stuffing. Products pour boiling water so that it only covers them, bring to a boil and cook for 7 - 10 minutes without stirring. Turn off the fire, but do not remove the dish from the stove, let it brew under the lid for another 15 minutes. Serve with sour cream.
Radish juice with honey
200 g radish
100 g water
1 tbsp.spoon honey
1 pinch of salt
Peel the radish, grate it on a fine grater and squeeze the juice. Dilute the resulting juice with salt water in a ratio of 1: 1 and add 1 tbsp.spoon of honey.
Attention! This drink is considered an effective means for improving lactation. It is advised to take 2 - 3 times a day. But with a tendency to allergies, it is contraindicated.
Tea for lactation
for 1 tbsp.spoon of fennel seeds, fennel and cumin
300 ml of water
Mix the seeds of dill, fennel and caraway seeds with boiling water. Cover the cup with a saucer and let the tea steep until it becomes slightly warm. Drink in portions of 70 ml during the day. Every three days, take breaks for a day or two.
Some doctors recommend that nursing women remove all potential allergens from the diet, without waiting for the child to cover with red spots and begin to itch. Other doctors believe that this is not an urgent need, just use these products in moderation, gradually increasing their number. Only those mothers whose children are addicted to allergies should strictly restrict themselves to such food.
In any case, you need to "know the potential enemy in person."To find out allergens is simple: they like themselves want to be noticed. Bright red apples, oranges( and other citrus fruits), carrots - all of them can cause allergies in crumbs.
Berries eaten by mother are often provoked by an ailment( in the first place - strawberry).
Few people know that the cause of allergies can be excessive consumption of sour milk drinks. So, harmless and very useful in reasonable quantities, kefir can give an undesirable reaction. Therefore, in an effort to provide the baby with calcium, do not forget the principle of prudence: "everything is good in moderation."
A number of famous allergens continue to chocolate, honey and chemical food additives: dyes, preservatives and flavors. From the latter it is better to refuse as soon as possible( even during pregnancy, and even at the stage of its planning).
If the allergy does manifest itself, consult a doctor. It will help to identify the product that caused an undesirable reaction. This product will have to be removed from the menu for a couple of months.
If the child is addicted to allergies, the rate in his mother's diet should be made for low-allergenic foods: low-fat meat, offal, cream and olive oil, zucchini, squash, turnip, trout, oatmeal, pearl barley, rice. From fruits, give preference to green apples and pears, white cherry and white currant. It is allowed to use dried fruits: dried pears, apples, and prunes.
And one more useful tip: if the father of the child is allergic to a certain product, the feeding woman should not include it in the diet. There is a great chance that the little one will not be able to take the same dish as his father.
Potato balls
350 g of potatoes
2 eggs
100 g of vegetable oil
1 glass of flour
parsley greens
salt to taste
Boiled potatoes peeled in a uniform, passed through a meat grinder, salt, mixed with raw eggs and flour. Shape the balls the size of an egg and brown it in a frying pan in oil.
Soufflé from buckwheat groats with curd
80 g of buckwheat
150 ml of milk
120 g of curd
1 egg
pinch of sugar
5 g of butter
20 g of sour cream.
Buckwheat groats, rinse, cook viscous porridge with milk, lightly cool, mix with the wiped curd, beaten with sugar egg, put in a greased form and cook on a water bath. When serving, pour boiled sour cream.
Raisins with banana
110 g of semolina
2 cups of milk
1 banana
2 teaspoons of butter
1 tbsp.spoon sugar
Bring the milk to a boil and add sugar, pour in a thin trickle of semolina, cook until ready, stirring constantly. Cut the banana into small cubes. Combine the porridge with a banana and season with melted butter.
Rice porridge with dried fruits
1 teaspoon starch
100 g rice
1 teaspoon sugar
150 g dried fruit
pinch of salt
Dried fruits and rinse in clean cool water for 30 minutes. Then drain the water, pour the dried fruit with clean water and boil until soft. Rinse rice in cold water and boil until cooked in a decoction of dried fruits with the addition of salt and sugar. Prepare the sauce: dry the dried dried fruits through a sieve. Decoction of dried fruits combine with starch, add the fruit puree and bring to a boil. Turn it off after a couple of minutes. Put the rice porridge on a plate, put a piece of butter on top and pour on the sauce.
Rice porridge with green apples
1 cup of rice
1 l of milk
100 g of cream
300 g of green apples
salt and sugar to taste
Wash apples, cut into slices, removing the core. Boil until soft in milk Fig. Transfer to enameled dishes, cool. Cream the whisk and mix with the rice. Put half of the porridge in the prepared dishes, previously moistened the walls( so as not to stick).On the porridge lay a layer of apple slices, on apples - again a layer of rice porridge. Put in the refrigerator. Before serving, lay rice with apples from the form on a dish, like a baby kulichik, turning over the bowl.
Oatmeal porridge with prunes
150 ml skim milk
2 tbsp.spoons of oat flakes
50 g prunes without seeds
salt and sugar to taste
Prunes pour cold water and leave for 30 minutes. To merge the water. Dried fruits and squeezed into slices. Put the oat flakes in a saucepan, pour the milk, put on a small fire and cook for 10 minutes. Then add slices of prunes. Mix everything, cover the pan with a lid and cook for another 5 minutes.
Grits cutlets
100 g cereals( better buckwheat)
1 egg
pinch of sugar
10 g butter
10 g breadcrumbs
20 g sour cream
salt to taste.
Boil buckwheat porridge( you can digest a little).Beat the egg with sugar and salt and add it to the porridge. Mass well mix and shape cutlets. Roll the cutlets in breadcrumbs, fry from both sides, put in the oven and bake for about 10 minutes. At the table, serve with sour cream.
Stewed zucchini
900 g squash
2 tbsp.spoons of olive oil
15 g of butter
1 tbsp.spoon flour
300 g milk
2 tbsp.spoons chopped parsley
salt to taste.
Courgettes cut into cubes. In a frying pan, heat the mixture of olive oil and creamy and fry in it for 2 minutes zucchini, then pour the flour and mix. Fry for a few more minutes, then mix again and pour in the milk. Put parsley and salt, cover and for 30 - 40 minutes put in a preheated to 170 ° C oven. If desired, you can remove the lid 5 minutes prior to cooking, and then the dish will be covered with a golden crust.
Curd soufflé
300 g curd
3 eggs
4 tbsp.spoons of sour cream
2 tbsp.tablespoons butter
2 tbsp.tablespoons sugar
1 tbsp.spoon flour
salt to taste
Cottage cheese rub through a sieve or pass through a meat grinder. In two eggs separate the proteins from the yolks. Put the cottage cheese in a bowl, add 2 tbsp.tablespoons sour cream, 1 tbsp.a spoonful of butter, 2 yolks, sugar, flour, salt and mix thoroughly. Protein 2 eggs cool in the refrigerator, beat in a steep foam with a pinch of salt and put into the prepared mixture. Form the baking grease with oil, fill with the prepared mass. Whisk the remaining sour cream with the egg. The surface of the curd mass in the form of grease whipped egg with sour cream. Bake the souffle in a heated oven to 200 degrees for about 15 minutes.
Chicken Souffle
300 g of boiled white chicken meat
100 g of milk sauce
40 g of butter,
2 eggs
salt to taste.
Separate the proteins from the yolks, put the proteins in the refrigerator. Boil the meat of the boiled chicken twice through a meat grinder, beat with milk sauce, butter and yolks. Add the whipped into a foam with a pinch of salt protein. Mass the mixture, put in a greased masochku and boil for a couple. Before serving, you can pour with melted butter.
Veal soufflé
500 g veal
3 eggs
500 ml of dairy sauce
200 g of soft cheese
150 g of butter
250 g of sour cream
salt to taste
Boiled veal pulp to pass twice through a meat grinder or grind with a blender. Separate the proteins from the yolks. Put the proteins in the refrigerator. Shredded meat with a thick hot milk sauce, then add raw egg yolks, butter, half grated cheese and mix well. Immediately before baking, whisk the chilled proteins with a pinch of salt into a firm foam and, gently stirring( from the bottom up), introduce them into the meat mass in portions. Put the mass in a greased with butter, shape the surface, sprinkle with the remaining grated cheese, sprinkle with oil and bake in the frying cupboard. Separately serve sour cream.
Steamed chicken cutlet
150g chicken fillet
40g white bread
30ml milk
30g butter
salt to taste
Chicken fillet to pass through a meat grinder, add soaked in milk and pressed bread, butter, salt and again skipthrough a meat grinder. From the cutlet mass to form cutlets or little bits and, without panicking, put in oiled sausage. Add broth and broil for 15 to 20 minutes.
Steam fish rods
500 g cod fillets
100 g white bread crumb
100 g potatoes
7 g glass of milk
1 egg
4 tbsp.spoons of oil
salt to taste
Cod fillets washed, dice removed. Boil the potatoes and mash with a fork. Pass the fish through the meat grinder, add the bread soaked in milk, egg and potato paste. Stir well and season with salt. Beads placed in a row at the bottom of a pan, oiled. Pour with water so that the crayons are three-quarters covered with liquid. Cover the pan with a lid and cook for 15 to 20 minutes.
Liquid buckwheat porridge
1,5 cups buckwheat groats
4 - 5 glasses of water( for the preparation of liquid water porridge it is required 3 - 4 times more than cereals)
butter
milk and salt to taste
Cut the groats,weed out flour dust( but do not wash), pour cold water and put on a strong fire, closing the lid. After boiling, reduce the heat by half and cook for 10 minutes until thick. Then reduce heat and cook on low heat until water boils( 5 - 7 minutes).After the end of cooking, put the pan in a warm place, covered with a towel, and allow the porridge to be chopped. Serve cold or hot. To hot cereal, butter is recommended, to cold - milk.
Liquid semolina porridge
1 cup semolina
5 glasses of milk
1 tbsp.spoon sugar
1/4 tsp salt
oil to taste
Boil the milk, then in a thin trickle, stirring constantly, pour in the croup. Add salt, sugar and cook until thickened for about 10 minutes. It is recommended to serve with butter.
Cutlets of cod with cottage cheese
200 g cod fillets
200 g of low-fat cottage cheese
1 egg
soaked in water crumb of white bread
salt to taste
Fish fillets wash, remove bones. Pass the fish through the meat grinder, add to the stuffing raw egg, cottage cheese and bread crumb. All the mix, salt. Blind the minced meatballs and cook them for a couple.
Broth with trout
100 g of low-fat meat( thighs or scapula, can be on the bone)
10 g of carrots
10 g of rye
salt to taste
Meat clear of tendons and grease, punch as little as possible, pour in cold water( 2 cups), cover, put on medium heat, slowly bring to a boil. Remove the lid, set the soup on the edge of the plate, let the foam harden and rise with a hat. Gently remove the foam with a tablespoon. Prepared finely chopped roots in a clear broth, give a boil, cover, cook over low heat for 2 - 2.5 hours. Strain the prepared broth through a wet napkin, add salt and put on a plate again, allow to boil.
Ready broth can be filled or semolina( 1/2 tea spoon - 10 g), boiled meat( 1 tablespoon), mashed vegetable puree( 1 tablespoon).
Carrot chops
2 medium carrots
20 ml of milk
10 g of vegetable oil
15 g of flour
2 eggs
10 g of breadcrumbs
salt to taste
Carrots are washed, brushed, cut into pieces, salt and put out in a mixture of milk and butter. When the carrot is ready, knead it, carefully( so that no lumps are formed) add flour and 1 egg. Stir well and stitch the cutlets. Lubricate them on both sides with an egg, roll in breadcrumbs and fry for 5 - 7 minutes, then 5 more minutes bake in the oven.
Kissel from rose hips
1 glass of rose hips
1 l of water
5 tbsp.spoons of sugar
2 tbsp.spoons of starch
Fruits of dogrose rinse, pour hot water, close the lid and cook for 15 minutes. Let it brew for 6 hours, then strain and add sugar. Pour off a glass of cold infusion and dilute starch in it. Rest the infusion to boil. Add, stirring, diluted starch. Bring to a boil again and cool.
Veal stuffs stuffed with veal
800 g squash
200 g veal
30 g breadcrumbs
20 ml of broth
5 g butter
salt to taste
Pass the veal through the meat grinder, add a little broth and butter. Turn the resulting mass in a mortar and salt. Then cook the marrows - steamed, stuff them with veal, put in a frying pan, greased with oil, sprinkle with breadcrumbs and bake in the oven.
Veal cutlets
300 g veal
40 g of white bread
100 ml of water
30 g of butter
30 g breadcrumbs
3 chicken eggs
salt to taste
Prepare from veal minced meat. Stir it thoroughly for 10 minutes, adding a little cold water. Then add oil and soaked white bread, 2 eggs, salt and mix again. Shape cutlets, grease with egg, roll in breadcrumbs, fry in a pan and place in the oven. Bake for 15 to 20 minutes.
It also happens that to save life and health mom and child can only cesarean section. Today in some maternity hospitals up to a third of all pregnancies are resolved with the help of this operation. True, sometimes even doctors themselves admit that they spend it often in order to be reinsured.
In any case, if the operation could not be avoided, keep a positive attitude. The main thing is that you and your child are all right. Unfortunately, you could not attach it to your breast immediately after birth, but already
in two to three days( when you injected drugs come out of the blood) you can feed it yourself. So in a short time you will need to follow the same principles in the organization of nutrition as to women who gave birth naturally.
A special diet is needed only for a few days after the operation. In the first day after the operation, it is allowed to drink mineral water without gas. Doctors are allowed to enrich it with vitamin C and add lemon juice to it.
On the second day, the diet can be expanded. But the food tract should be spared, so solid food is excluded. Liquid gruel, lean broth, boiled mashed meat, tender steam cutlets, curd puree or souffle, sweet tea, kissels, compotes, broth of wild rose are allowed. The entire diet is divided into 5-6 receptions. Approximate volume of food at each intake is 70-100 ml.
On the third day, the food can be almost full( that is, like all nursing mothers, taking into account useful and harmful to the baby products).True, it is possible that your intestines will still work very badly. Therefore, do not lean on foods that increase constipation: cheese, pears and others.