A Very Tasty Breastfeeding Recipe For New Moms

breastfeeding pastriesHere’s a tasty recipe that is easy to make and is simply delicious! It contains none of the foods that irritate a newborn’s digestive system, so as a breastfeeding mom, you can enjoy the food now and have a calm, happy baby afterwards.
Throughout time, many breastfeeding mothers have noticed that some of the foods that they eat can cause their babies to fuss and cry a few hours later. The Calm Baby Cookbook was written to outline the foods that most commonly cause a newborn to fuss, cry or experience colic and to provide delicious breastfeeding-friendly recipes to help a new mom get started. For more information about how certain foods can irritate a baby’s digestive system, please visit drmelaniebee.org.
Here is one of our favourite recipes that is a life saver for breastfeeding moms. The meat can be marinated overnight and all that’s left to do is to heat and serve.
Enjoy!
Marinated Beef Wraps – excerpted from The Calm Baby Cookbook
1 lb flank steak
2 cups grapefruit juice
1/4 cup extra virgin olive oil
2 green onions, minced
2 tsp Worcestershire sauce
1/2 tsp sea salt
Dash black pepper
2 cups fresh mushrooms, sliced
1 small onion, minced
1 tbsp extra virgin olive oil
2 cloves garlic, roasted
2 tsp cornstarch
1/4 cup cold water
Lettuce leaves
Greek style pitas
Cut the flank steak in thin slices across the grain. Place them in a resealable freezer bag. In a large glass measuring cup, combine the grapefruit juice, olive oil, green onions, Worcestershire sauce, sea salt and pepper. Mix well, and reserve one cup of the marinade. Pour the remaining marinade into the freezer bag along with the steak strips. Continue to marinade the steak strips overnight, flipping the bag every time you go into the fridge.
Note: you may want to roast your garlic so that it is ready when you cook the meat the next day. The flavour of roasted garlic is mellow and pleasing. Most breastfeeding babies do not object to roasted garlic, but go easy at first to make sure. To roast a head of garlic, cut off the top so that the tips of the cloves are slightly exposed, wrap it in tinfoil (dull side out) and place in your oven when you are baking something else (to conserve energy). The garlic will take between 30 – 60 minutes to cook and become soft. When the garlic head is cooled, squeeze out the cooked garlic, place in an airtight container and use when cooking.
The next day, in a large frying pan, sauté the onions and mushrooms in the olive oil until golden brown. Mush up the roasted garlic with a fork and add it to the frying pan. Continue to cook for 2 more minutes, and then set aside.
Wrap up the Greek pitas in a big piece of tinfoil and place in your oven at 250° F. Drain the beef strips and cook them in the same frying pan over medium high heat until cooked through. Add the reserved marinade and bring to a boil. In a glass measuring cup, mix the cornstarch and cold water and add it to the beef mixture. Continue to cook and stir until the sauce has thickened.
Using the warmed Greek pitas, add steak strips to the middle of each, and then top with the mushrooms, onions and lettuce leaves. To help avoid a mess wrap the pitas in waxed paper before serving.

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