Inevitably, babies will be colicky. Sometimes infant colic can be traced back to foods the mother has eaten.
Recently, I read this article from Dr. Melanie Beingessner. She is a chiropractor, a breastfeeding counselor, an infant massage instructor and the mother of three. She is the author of The Calm Baby Cookbook and offers additional information about pregnancy and breastfeeding on her website: www.drmelaniebee.org.
I was impressed with this lovely recipe. It is simply delicious, easy, and family friendly for moms breastfeeding newborn. Looks like it might be good for leftovers for a small family, too.
I hope you (and the baby) enjoy this recipe.
Below, find the address for Dr. Melanie Beingesner’s advice and recipe for moms with colic babies, or any breastfeeding mom, at Buzzle.com.
Fussy, crying, colic babies are usually distressed because they are reacting to foods that their mothers are eating! Indeed, everything a mother breastfeeding newborn eats or drinks ends up in her breastmilk and small particles of foods in the breastmilk itself can cause a baby pain and discomfort. Because the lining of a baby’s digestive system is porous for the first four to five months of life, a newborn can react quite negatively to some of the foods that her mother is eating for the first few months.
Colic babies are so distressing for new parents. However, a mother can calm her baby easily by eliminating certain foods on a short-term basis. The following is one of the delicious recipes from The Calm Baby Cookbook, a book written expressly to empower new mothers to calm their babies.
Easy Roasted Chicken and Vegetables
4 boneless, skinless chicken breasts, cubed
4 medium potatoes, peeled and cubed
8 carrots, peeled and sliced on the diagonal
1/2 onion, diced
1 can chicken broth
3 tbsp. extra virgin olive oil
2 garlic cloves minced
1 tsp. oregano leaves
1 tsp. basil leaves
1/2 tsp. sea salt
1/4 tsp. pepper
Place all of the cubed chicken and chopped vegetables into a large bowl. Drizzle the chicken broth and olive oil over top, and then add the garlic, oregano, basil, sea salt and pepper. Toss well. Pour into two large baking dishes that have been coated with non-stick cooking spray. Cover and bake at 350° F for approximately 1hour. Remove from the oven, stir well and continue to bake, uncovered, for another 30 minutes. Test the potatoes for doneness.