North East Victoria
Baby to Toddler
Tastes of our Region
Baby to Toddler : Baby to Toddler 2009
Baby to Toddler 2009 The Border Mail 18 DIET is one of the most important factors during pregnancy but, more importantly, it is one of the few factors over which you can have complete control. A healthy diet can contribute towards a happy and comfortable pregnancy by reducing many of the common complaints such as fatigue, nausea, anaemia and heartburn. It will also ensure you are provid- ing the best possible environment to grow a healthy baby. Your developing baby relies on you for all its nutritional needs, which basically means your own needs are doubled. While the appealing prospect of ‘eating for two’ when expecting is no longer recommended, a pregnant woman must definitely consume nutrients for two. And there are also some specific foods to focus on, with intake varying throughout your pregnancy. So what should an expectant mum be eating and how does she double the nutrients without doubling food intake? It’s as simple as choosing foods super rich in these nutrients. We call these Pregnancy super foods. So stock up on the following and make them a part of your daily diet. Almonds Rich in protein, zinc, calcium, magnesium. Good for the development of brain, heart & nervous system. Avocado Rich in omega 3 and essential amino acids for brain development and the production of collagen to reduce stretch marks. Bananas A convenient snack rich in iodine, iron, zinc, folate and B-vitamins for normal growth and development. Blueberries One of the best antioxidant food sources. Rich in vitamin C for a healthy immune system for both mum and bub. Chickpeas An absolute wonder food with nine essential nutrients. Invaluable excellent source of protein, calcium and fibre. Carrots Excellent for eyesight, immunity, healthy skin, hair and nails. Brazil nuts The best source of selenium for fertility. Dairy products Most absorbable source of calcium for strong bones and teeth. Also rich in protein and vitamin B12 for energy and healthy blood. Dark green Invaluable source of folate to reduce the risk of birth defects. Leafy Vegetables Also rich in calcium, vitamins C and B and dietary fibre. Increases the absorption of iron when eaten with lean protein sources. Eggs Nature’s own vitamin capsule. Higher in protein than chicken. Always use fresh eggs, but no runny yolks during pregnancy. Flaxseed oil Extremely rich in omega 3 and other essential fatty acids for brain development and healthy heart, skin, and placenta. Lean meat Most absorbable source of iron for healthy blood. Reduces risk of anaemia and fatigue. Fantastic fuel for foetal growth. Seafood Excellent source of zinc for conception, as well as zinc, omega 3 and iodine for optimum IQ brain development. Tofu The only non-animal complete protein. Rich in calcium and dietary fibre. Fabulous for vegetarians. Whole grain products One of the best sources of folate and the B-group vitamins essential to normal growth and development: a great energy source to reduce fatigue and an excellent aid for constipation. DIET is one of the most important DIET is one of the most important DIET factors during pregnancy but, Goodness Eat you r peas please! Minty Pea Pops for toddlers Peas on a Popsicle stick? Just tell them it tastes like mint–chocolate chip ice cream — but these are not quite ice cream and not quite vegetable. Make them a staple in your house: a great dessert, snack, or treat on a hot day. Have your kids help shop for and shell the peas. You’ll love it when your child asks for a Pea Pop! Makes 6 cube-shaped pops 250 gms cream cheese 1 cup shelled sweet English Peas (or frozen) 1/4 cup sugar ( less if preferred} 1/2 teaspoon peppermint extract 1/8 to 1/4 cup semi-sweet mini chocolate chips 6 Popsicle sticks or wooden craft sticks Place the cream cheese, peas, and sugar in a microwave- safe bowl and microwave on high for 10-second intervals until the cheese is softened to room temperature. Using a blender or food processor, puree these first three ingredients into a smooth paste. Add the extract and mix again, scraping the bowl frequently. Stir in the chocolate chips by hand. Place the mixture into a food grade plastic bag and cut about 1 centimetre off of one of the bottom corners. Squeeze the puree into an ice cube tray or mini muffin tin, place 1 Popsicle stick into each serving and freeze until solid, about 1 hour. You may also spoon the puree into the molds. Depending on your freezer, you may have to let them freeze for up to 4 hours. For best results, make and freeze these overnight. Once the pops are frozen, remove them from the molds by twisting just like ice cubes. You may need to go around the edge with a warm knife if you used a muffin tin. Sealed in an airtight container, these will keep for up to one month.