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Discussion Starter · #1 ·
I'm nursing my 1 yr old dd and considering ttc. Although I decided to find a new doc when mine advised that I wean before getting pg, I feel that she may have been on to something with it being too taxing. Perhaps too taxing unless you eat well. I have always had a problem with eating well, and though I have made great progress over the years, I feel that my body will need me to do even better if I'm going to support three of us. I have food allergies that make it a problem as well, though I'm going fo a retest soon to see if I've outgrown them.
Here's what I can't eat:
saltwater fish
raw fruits and veggies

Some of these I can handle in small amount. I don't eat tofu, but a bit of soy sauce doesn't seem to bother me. I can eat a caesar salad as long as I eat it first, and follow it with lots of food and drink.

I think my biggest problem is the fruits and veggies dept. Second, is trying to eat whole grains (just recently switched to whole wheat bread). My third challenge is trying to limit animal protein in my diet, since we can't afford organic stuff. I'd like to try some beans or legumes.
What things are important for a mother to eat? What are some creative ways to introduce these things to a picky eater?
Thanks for your suggestions!

5,706 Posts
It sounds like soups might be a good choice for you. You can throw in whole grains like brown rice or barley, beans like lentils, split peas, black beans, etc. and veggies. Another way to boost nutrition without changing the taste is to add small amounts of ground up sea vegetables (arame, hiziki, kelp, etc.) you won't taste them and they are very concentrated sources of minerals which may boost your energy. If you (or the kids) don't like the chunks of veggies or something, you can even puree the whole soup up in the blender to make a creamy soup without any dairy.

The other great thing about soups is you can make a big batch and it will last for a few days for dinners or lunches. You can also freeze it in individual size containers for a quick meal.

Here's a few recipes:

Split Pea Soup

This hearty soup is perfect on a cold day.

1 cup dried split green peas
1/2 cup pearled or semi-hulled barley
1 bay leaf
2 quarts water
½ teaspoon granulated kelp (optional)
1 teaspoon celery seed
1 onion, minced
2 carrots, diced
2 stalks celery, diced
2 medium white potatoes or 1 large sweet potato,
½ cup minced collards, kale, chard, or other greens
1 teaspoon sea salt
2 teaspoons Bragg Liquid Aminos or soy sauce
½ teaspoon pepper
½ teaspoon dried basil
½ teaspoon dried thyme
2 tablespoons miso

Place split peas, barley, bay leaf, and water in large pot. Cover and bring to boil. Reduce heat and simmer for 1 1/2 hours. Add remaining ingredients, except miso. Simmer for another 30 minutes, or until vegetables are soft. Remove from heat. Stir in miso.

Yield: 8 servings

Note: This soup thickens as it sits in the refrigerator because the barley absorbs the liquid. Add extra water if necessary when reheating. The thick consistency makes it easy for baby to eat.

Variation: Puree half or all of the soup for a creamy texture.

Lentil Stew

This stew is thick enough for baby to eat with her fingers.

1 cup dried lentils
1 cup brown rice
1/2 strip kombu sea vegetable (optional)
7 cups water
2 cups diced carrots, sweet potatoes, or winter squash
1 cup sliced green beans
1 cup minced kale, collards, chard, or cabbage
1 cup diced tomatoes with juice
1 tablespoon Bragg Liquid Aminos or low-sodium soy
1 teaspoon dried basil
1 tablespoon miso

Place lentils, rice, kombu, and water in a large pot. Cover and bring to a boil. Reduce heat and simmer 25 minutes. Add carrots, potatoes or squash, and green beans. Cover and simmer 20 minutes, or until lentils are soft. Stir in remaining ingredients. Simmer 5 minutes. Top with shredded cheese, yogurt, or sour cream if desired.

Yield: 8 servings

Note: Here is a delicious way to use up leftover stew.

Lentil Bars

Let stew sit in the refrigerator overnight to thicken. Spread stew in an oiled baking pan. Bake at 400 for 30 minutes. Remove bars from oven and top with shredded cheese. Bake another 5 minutes, or until cheese is melted. Remove from oven. Wait 5 minutes before cutting to allow bars to set.

Minestrone Soup

Almost any combination of vegetables can be used in this soup. Use whatever your children like best.

1 medium onion, minced
1 clove garlic, minced
1 stalk celery, minced
2 teaspoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon fennel seeds
1 bay leaf
6 cups vegetable stock or water
1/4 cup crushed hiziki
1 large carrot, diced
1 cup sliced green beans (1/2-inch pieces)
½ cup chopped cauliflower
½ cup corn kernels (fresh or frozen)
4 cups diced tomatoes (fresh or canned) with juice
2 cups cooked adzuki beans (see below)
1/2 cup minced kale, collards, or other leafy greens
1/2 cup minced fresh parsley
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
8 ounces whole grain pasta noodles (uncooked)
1 tablespoon miso

Place onion, garlic, celery, and oil in large soup pot. Sauté vegetables 5 to 10 minutes over low heat, or until they are soft. Stir in basil, oregano, fennel, and bay leaf. Add water, hiziki, carrots, green beans, and cauliflower. Cover and bring to a boil over high heat. Reduce heat and simmer 20 minutes, or until vegetables are soft. Add corn, tomatoes, cooked adzuki beans, greens, parsley, salt, black pepper, and noodles. Simmer 5 to 10 minutes, or until pasta is tender but not mushy. Remove from heat. Stir in miso. Serve with grated parmesean cheese if desired.

Yield: 8 to 10 servings

Note: Cook your own adzuki beans as follows, or use canned beans. Kidney or pinto beans also work well in this soup.

Cooking Adzuki Beans

Place 1 cup adzuki beans, 4 cups water, and 1/2 strip kombu in heavy pan. Cover and bring to boil over high heat. Reduce heat and simmer 50 minutes, or until beans are tender.

Yield: About 2 1/2 cups

423 Posts
Do you have a steamer? That's the best way to cook veggies-retains the most nutrients (& flavor). If you don't have one, you can get the ones designed to fit any pot pretty cheaply (I would get the stainless steel type) & they work great.

Nuts that you aren't allergic to (cashews?) or mushrooms are good sources of protein (you didn't say if you're a meat eater or not).

Supplements are a good idea too. If you are not taking a prenatal vitamin, you might want to. It is recommended to start taking prenatals at least six months before trying to concieve & I think it is important to continue them for the duration of nursing. The two that I like alot are Rainbow Light Complete Prenatal which they are making in a powder form now too, haven't tried that though, only the pills & MegaFood DailyFoods Baby & Me (if you click on Product Guide DailyFoods you can get the full ingredient list). I like to take additional green foods as well, such as spirulina & other blue-green algae & chlorella. Barley grass & wheat grass are nice too. For iron concerns I like MegaFood DailyFoods Blood Builder or Floradix Herbal Iron which also comes in a yeast & gluten free form called Floravital & in pills I have also found Rainbow Light's Prenatal Energizer to be quite nice When I went to look up the link, I found that they have a couple other prenatal formulas, a Prenatal Get Well Soon Prenatal Good Mornings

Gotta go, babe calls, HTH
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