Vegetable stew. List of allowed and prohibited vegetables during the guard

Among all types of meat products, chicken meat is considered one of the lightest and most harmless. This is why there are so many dietary dishes Using this bird, today we will look at recipes for vegetable stew with chicken for children and those who strictly monitor their diet. All these dishes will be an excellent addition to the cookbook of gourmets who adhere to the principles of proper nutrition.

Dietary vegetable stew with chicken for children

Every parent knows how difficult it is to get a child to eat something healthy, such as meat or vegetables. When these two types of products are served together, the task becomes even more complicated.

However, the dish prepared according to this recipe will not only interest the little gourmet, but will certainly become one of his favorites.

Ingredients

Chicken breast – 300 g;
Small zucchini – 1 pc.;
Carrots – 1 pc.;
Potatoes – 2-3 pcs.;
Yellow onion – 1 pc.;
Tomato juice 100% – 3 tbsp;
Salt - a pinch;
Greens - optional.

How to cook vegetable stew with chicken for children

First of all, we need to deal with the potatoes, since they take the longest to cook. Peel the potatoes and cut into small cubes.
Pour water into a small saucepan so that it takes up approximately half the volume of the vessel along with the potatoes. Place over high heat, bring to a boil and reduce to medium.
We also peel the carrots and cut them into thin quarters. So that you don’t feel the carrots at all, you can grate them on a coarse grater.
We wash the fillet well, remove the films and remove cartilage tissue. We also check the meat for small bones.
We cut the chicken into very small cubes or short strips so that the child can eat such pieces normally. Place the meat in the pan and stir.
Peel the onion. If the child does not really like this vegetable, then you can cut the onion into two parts and throw it in like this - after preparing the stew you will need to remove it. In the same case, if the child is not very opposed to this vegetable, cut the onion into small squares and pour it into the pan.
Peel the zucchini (this must be done even if you are using a young vegetable). If the zucchini is old, then the seed part should also be cut out. Cut into medium cubes and also add to the rest of the ingredients.
Pour in tomato juice, add salt and add green stuff, if the child takes it well, mix everything. Reduce heat to low and cover the pan with a lid.
Simmer the stew for about an hour until the excess liquid has evaporated and the sauce becomes thick.

We definitely wait until the stew has cooled well and becomes warm, after which we serve the dish to our little gourmet. If desired, you can replace the chicken with turkey.

Vegetable stew with chicken for nursing mothers

Every woman on breastfeeding, knows how difficult the task of changing your diet is. Complicating the situation is the fact that most of foods can cause allergies or digestive problems in the baby, so the food should be as safe and simple as possible.

Ingredients

Chicken fillet – 400 g;
Potatoes – 2 pcs.;
Carrots – 2 pcs.;
Yellow onion – ½ piece;
Cauliflower – 200 g;
Zucchini – 1 pc.;
Greens - optional;
Salt and pepper - to taste.

How to make vegetable stew with chicken for nursing mothers

If it’s winter and it’s quite difficult to get fresh vegetables, then you can buy frozen zucchini and cauliflower. In this case, first set them to defrost at room temperature.
Wash the fillet well, remove films, cartilage, bones, and fat. Cut into thin strips and set aside for a while.
Pour water into a small saucepan, salt and pepper it, and place on high heat.
Peel the onion and cut into small cubes. Pour into the water, by this time it should already boil - reduce the heat to medium and add chicken strips here.
Peel potatoes and carrots. Cut the potatoes into small cubes, grate the carrots. Add to the pan.
If it's the season and you're using fresh vegetables, wash the squash and cauliflower, peel the squash, and chop both vegetables into smaller pieces. Pour the resulting slices into the water. Pre-defrosted vegetables can simply be poured into the pan.
Mix everything well, cover with a lid, reduce the heat to moderate and cook the stew until the vegetables become soft and the liquid has evaporated.
After this, chop the greens and add to the stew. Let the dish steep under the lid for a few minutes and serve.

If you wish, you can add other vegetables to this dish. Naturally, this should only be done if the child is not allergic to them, and his digestion is not disturbed when you eat them.

Stew with vegetables and chicken for the PP diet

Ingredients

— 0.5 kg + -
- 1 glass + -
- 2 cloves + -
- 2 pcs. + -
Eggplant - 2 pcs. + -
- pinch + -

How to make vegetable stew with chicken and vegetables with PP

Pour water into a shallow pan, add some salt, and bring to a boil, then reduce the heat to medium.
We clean the chicken fillet from films, cartilage tissues and bones. Cut it into small pieces and place it in water.
Peel the eggplant, cut into small cubes and place the slices in salted cold water for a few minutes to get rid of the bitterness.
If it is old, peel the zucchini, chop it and add it to boiling water. The young vegetable can simply be washed and cut into cubes.
Drain the water from the sliced eggplant and pour the vegetable into the pan with the meat.
Peel the skins from the garlic cloves, pass them through a press and add to the water.
Mix everything and cook until the water has almost completely evaporated, turning into a thick sauce.

As you can see, recipes for vegetable stew with chicken for children and people leading healthy image lives are similar in many ways. This is not surprising, because the main condition that should be observed when preparing food for a child is that the food should be as healthy and balanced as possible. This requirement is fully met by every recipe that “Your Cook” shared with you.

We offer a recipe for a dish that is ideal for feeding children over 8 months of age. It is especially useful to include it in the menu during colds. Hypoallergenic, easily digestible, rich in delicate fiber and natural phytoncides, the stew will not take much time to prepare and will not cause intestinal problems even in weakened children.

Exist various recipes cooking vegetable stew, but we will offer a basic one, including basic ingredients that are suitable for most children. At the request of the child or parents, it can be supplemented with many different components.

So, you will need:

fresh or frozen zucchini – 0.3 kg;
onion - 1 medium-sized head and (optional) 2-3 green feathers;
fresh or frozen carrots – 0.1 kg;
vegetable oil – 2 tablespoons;
dill – 2 sprigs;
salt – ¼ teaspoon.

In a saucepan for microwave oven(steamer container, thick-walled saucepan) pour vegetable oil. Peel the zucchini and remove seeds, cut into cubes about 0.5 cm in size. Chop the carrots onto a coarse grater, finely chop the onion. Place everything in a saucepan, stir, put in the microwave (double boiler) for 10 minutes or on low heat for 15 minutes. At the end of cooking, add salt, dill, stir and let cool under a tightly closed lid for 10-15 minutes. Thanks to this, the dish will acquire an aroma and taste that is strongly reminiscent of mushroom. But, unlike mushrooms that are difficult to digest, stew will not cause indigestion, will prevent flatulence and cleanse the intestines of toxins formed during illness.

This “basic” stew can be supplemented with boiled or canned corn or beans, which will significantly enrich it with its full value. vegetable protein. Parsley and pieces of bell pepper will add piquancy to the taste and originality of the appearance of the dish, saturate it with ascorbic acid and strengthen the immune system. It is useful to add 3-4 florets of broccoli, cauliflower or 3 Brussels sprouts (pre-blanch them in boiling water for 10 seconds).

Children enjoy eating vegetable stew, into which chopped tomatoes are added at the end of the stew. You just need to peel them first. To do this, place the fruit in boiling water for a few seconds, after which even the thickest skin can be easily peeled off. Tomatoes are not only tasty, but also healthy vegetables: they strengthen blood vessels and support the heart.

Children with poor appetite or if you are underweight, you can add finely diced or coarsely grated potatoes to the stew at the beginning of cooking.

Vegetables

This is not only the most extensive, but also the most important group products for a pregnant woman. It is preferable, of course, especially in the summer-autumn period, fresh raw vegetables or cooked with the most gentle heat treatment. During intense heat treatment of vegetables, some of them disintegrate. organic compounds, beneficial for the body of mother and baby. Food becomes energy deficient. However, you should not overuse only raw vegetables either. Everything is good in moderation.

It is necessary to gradually increase the amount of raw vegetables and fruits, taking into account the individual tolerance of raw fiber, try to include vegetables and fruits in your diet every day before cooked food. Remember often that an infusion of dried fruits, a salad of sauerkraut, baked apples, raw beets with nuts, fresh carrot salad with vegetable oil are much more important for the unborn child and for the mother herself than a daily steak with fried potatoes and herring.

Make a diet taking into account the vitamins and microelements you need. Contains a lot of carrots, pumpkin, turnips, beets, dark green leafy vegetables, brockley cabbage, Bell pepper. Sources include: sweet peppers, new potatoes, spinach, green pea, cauliflower, white and red cabbage, tomatoes, green vegetables.

Some principles for cooking vegetables:

It is recommended to bake, stew or steam vegetables; water should not overwhelm them; it should be poured into the pan 2/3 full; this way, more nutrients are retained in vegetables and are not washed out water-soluble compounds, For example, mineral salts, vitamins.

Often several vegetables are boiled at the same time, then they are removed as they are ready (for example, when preparing vinaigrettes, salads with boiled vegetables) or poured into a pan, taking into account the cooking time (for example, when preparing vegetable stew).

Everything that can be eaten raw must be eaten raw! However, this does not mean that you need to give up boiled, stewed and baked vegetables; raw and cooked vegetables have different effects on the body; raw vegetables more actively stimulate the secretion of digestive juices, stewed ones are healthier for a weak digestive tract.

When preparing dishes from zucchini, pumpkin and other vegetables that easily release moisture, you should not add water; they are boiled in own juice; beets, cabbage, carrots, turnips require the addition of water - an average of 200 g per 1 kg; cooking time is no more than 15–20 minutes (although it greatly depends on the age of the vegetables).

This division of vegetables gives an idea of the correct use and combination of vegetables with other products. Non-starchy vegetables go well with all foods and can help animals digest. Starchy vegetables contain a large number of starch, they combine better with(sour cream, cream) than meat dishes.

Potato

Potatoes occupy a special place in nutrition. However, it must be remembered that the energy value of potatoes and the content of useful substances in them change greatly depending on the periods of the year. So, young potatoes are rich in vitamin C, while old potatoes have almost no vitamin C, but a lot of starch. When preparing potato dishes, keep in mind that vitamin C accumulates mainly under the skin and is better preserved in baked potatoes.

Baked Potatoes: Wash the potatoes well and bake in the oven with the skins on (or in foil). Serve, cut into 4 pieces with fresh butter, sprinkle with sour cream and sprinkle with dill and garlic.

Potato cakes: Finely grate potatoes (1 kg), add 200 g flour, 1 egg, salt to taste. Mix. Bake in a frying pan over low heat or in the oven. The flatbreads can be sprinkled with poppy seeds, fried onions, and cheese. Before serving, you can garnish with slices of sweet pepper and herbs.

Beet

Beetroot is very useful for pregnant women, as it is an excellent food for red blood cells; it contains more than 50% and only 5%. This ratio of microelements is valuable for maintaining calcium solubility, especially when, due to the consumption of cooked food, inorganic calcium accumulates in the blood vessels in the body, for example with varicose veins or blood clots. Beets are also useful for high blood pressure, is good remedy To improve the functioning of the liver, kidneys and gall bladder, also stimulating the activity of lymph throughout the body, diluted beet juice has an antipyretic effect.

Blood cleansing salad of raw foodists: Mix finely grated beets, carrots, and cabbage in equal parts. Season with unrefined sunflower oil with honey and lemon juice(you can use apple cider vinegar). The salad can be decorated with cranberries or red currants.

Carrot

Carrot is necessary product during pregnancy. It has a good effect on digestion, has a slight bactericidal effect (useful for stagnation in the intestines), improves vision, has a diuretic and mild laxative effect. Carrots or carrot juice add nutrients to milk during breastfeeding. The recommended daily dose for a pregnant woman is 2 carrots per day. It is useful to eat it with butter, plums, sour cream.

Carrot salad: Grate 1 carrot on a fine grater, add 1 tablespoon of washed raisins, 1 teaspoon of wheat germ, 1 tablespoon of sour cream.

Carrot cutlets: mix 300 g of finely grated carrots, 1 egg, 2 tablespoons of flour, 1 tablespoon of sour cream, salt. Form into cutlets, lightly fry in a frying pan, then simmer over low heat. Serve with sour cream or garlic sauce and herbs.

Cabbage

It is recommended to consume cabbage of all varieties throughout pregnancy, both fresh and stewed, boiled and other forms. Cabbage improves intestinal function and has an anti-inflammatory effect; rich in vitamins. Cabbage goes well with many foods.

Baked cabbage: cut a small cabbage into halves or quarters, place on a baking sheet, generously grease with sour cream, sprinkle grated cheese and lightly breadcrumbs on top (for greater softness, you can first boil the cabbage a little in boiling water).

Cabbage casserole: finely chop the cabbage, boil in boiling water for 3-5 minutes, then squeeze, add sour cream, egg, salt, place in a mold, sprinkle with grated cheese and breadcrumbs; bake.

Pink cabbage: mix 100 g of sauerkraut with 3 tablespoons of beet juice, 1/2 chopped onion, add sunflower oil. You can use grated beets instead of juice.

cucumbers

Cucumbers are relatively low in vitamins and microelements. Their dietary value for a pregnant woman lies mainly in their refreshing effect on the body; cucumbers have a pronounced diuretic effect. Cucumbers should be avoided during breastfeeding, as the baby may have upset bowel movements.

Sweet pepper

Sweet pepper contains a lot of vitamin C, carotene, rutin, vitamins, it is also valuable for minerals, mainly calcium, phosphorus

Stuffed peppers: prepare minced meat from lean meat (300 g); mix minced meat with long rice(1 cup), finely grated carrots (1 piece), onions (2 pieces), herbs, salt. Wash the pepper, remove stems and seeds, fill with the prepared mixture. Place in a high frying pan, put a small piece in each pepper butter, fill with water so that it does not reach the top. Close the lid tightly and simmer. Serve with sour cream.

Tomatoes

Tomatoes stand on special place in the diet due to the high content of acids, mainly malic and citric. Malic and citric acids are necessary for the body if they are in an organic state. They have a positive effect on blood formation and improve metabolic processes in the body. In order to useful material contained in tomatoes are beneficial; it is very important to combine tomatoes correctly with other products and not to heat them. It is recommended to consume them only raw, and preferably in season (this is especially important for a pregnant woman). When tomatoes are boiled, stewed, or canned, the acids they contain become inorganic and can cause an exacerbation of certain diseases.

Tomato salad: cut bell peppers, tomatoes into thin slices, onion, finely chop the greens. Serve with sour cream or vegetable oil.

Autumn salad: Grate the young zucchini on a coarse grater, add thinly sliced tomatoes, finely chopped onions, herbs, and a little lemon zest. Season with sour cream or sunflower oil.

Pumpkin

Pumpkin is one of the healthiest vegetables during pregnancy. Actively normalizes digestion, improves intestinal function, and promotes the removal of excess fluid from the body. Pumpkin is rich in vitamins and minerals.

Pumpkin cakes: mix 1 cup finely grated pumpkin, 1 cup wheat flour, 1/2 cup semolina, 2 tablespoons vegetable oil, 1/2 cup water, 1 teaspoon lemon zest, 1 teaspoon lemon juice or apple cider vinegar, salt and sugar to taste. Knead the mixture thoroughly. The dough should be like for pies. Place the cakes on a baking sheet and bake. Can be served with sour cream.

Millet porridge with pumpkin: soak the millet in the evening. In the morning add finely grated millet to the soaked millet sweet pumpkin, add a little butter, salt and sugar to taste, you can add raisins. Cook in the oven. This porridge can be eaten with cream or sour cream.

Zucchini

very useful for anemia. Are easily digestible product, help to diversify the menu for a pregnant woman.

Raw zucchini salad: mix finely grated zucchini, sweet apples, season with sour cream, sprinkle with herbs.

Stewed zucchini: Cut the young zucchini into cubes and simmer, covered, over low heat until tender. Then transfer to a bowl, add chopped boiled egg, greens, onions. Eat with sour cream or cream. Zucchini can be baked in the oven.

Eggplant

Eggplants are a rich source of potassium and can normalize metabolic processes in the body, but for a pregnant woman this food may be spicy. Don't overload the eggplants. Remember that bitter-tasting eggplants are not suitable for eating, and fried ones are a poorly digestible product. Eggplants are best stewed or baked.

Vegetable stew: peel the vegetables (3 eggplants, one small zucchini, 3 onions, one carrot), cut into cubes. Simmer in a frying pan, first simmer the carrots, then add the onion, eggplant and zucchini. It is better to simmer in a mixture of vegetable and butter, adding a little water to the vegetables. Cook vegetables over low heat or in the oven. Can be served as a side dish.

Radish, radish

These vegetables fall under the category of spicy vegetables; During pregnancy, their consumption should be limited due to the severity, especially if there are problems with the kidneys and blood pressure.

Radish salad: grate the peeled radish on a fine grater, add grated carrots and unrefined vegetable oil. Stir and let stand in the refrigerator for 1 hour.

Watermelons and melons

You can eat during pregnancy, but you should remember that they are digested in the intestines. If watermelons and melons are eaten with other foods, they “get stuck” in the stomach, quickly decompose, begin to ferment, and form a lot of gases. From here strict law- melons and watermelons are eaten separately from other foods. Watermelons are an indispensable diuretic; the fiber in watermelons enhances peristalsis and accelerates the release of excess cholesterol. Melon has a mild calming effect on nervous system. However, you should not eat too large portions of melon, as this can cause diarrhea and discomfort in the intestines.

Fruits

A pregnant woman should not concentrate her attention on any one valuable product. Diversify your menu. Fruits and berries can be an integral part of many dishes made from vegetables, cereals, dairy products, meat, poultry, and fish. Fruits and berries contribute to their more complete digestion and absorption and complement nearby dishes nutrients. Eat as many different fruits and berries as possible. It is better to eat fruits and berries no later than 20-30 minutes before meals and never full stomach. Fruits are absorbed in the intestines, remaining in the stomach only for a very long time. a short time. When the stomach is full, fruits seem to be waiting their turn to enter the intestines, and at this time, under the influence of enzymes and temperature, they begin to ferment and lose their beneficial properties.

Apples

There are a thousand varieties of apples, each variety is good in its own way. Apples are very useful during pregnancy. They contain malic and citric acids, tannins, trace elements, and pectin. Raw apples promote active separation gastric juice, after apples, it is recommended to eat about 20 minutes later. Baked apples stimulate the secretion of digestive juice less, actively improve intestinal motility, and are a good dietary food during pregnancy. they say that if you eat 5-6 apple seeds, then daily requirement in iodine will be satisfied. Nutritionists recommend adding apple cider vinegar to “live” salads. Apple vinegar- rich source of potassium, prepares green vegetables (greens) for better digestion and assimilation.

Pears

very rich in minerals. There are relatively few vitamins in pears. Pear is recommended to be consumed for diseases of the circulatory system and kidneys. They have a refreshing effect on the entire body and help lower body temperature. During pregnancy, try to choose cultivated, sweet varieties of pears that contain little tannins(wild pears have a strengthening effect). Cultivated varieties contain a lot of fiber and pectin compounds; they improve digestion and intestinal function in general.

Plum

The nutritional value of the fruit largely depends on the variety. a lot of potassium and phosphorus, less sodium, calcium, and iron. Plums are valuable high content vitamins Thanks to plums, they are good to consume for diseases of the kidneys, liver, sluggish intestines, and circulatory disorders. It has a diuretic and mild laxative effect, enhances intestinal motility, and improves digestion. Very useful during pregnancy for constipation, hypertension, and renal failure.

Bananas

Different from other fruits increased content starches. Very useful for illness gastrointestinal tract. an independent dish for the first breakfast. Bananas go well with all sweet fruits, with yogurt, and cream. Ripe and very ripe bananas are the most beneficial. Unripe ones should not be consumed.

Grape

It has long been considered healing in the treatment of a variety of ailments. Grape juice is quickly absorbed, has a beneficial effect on hematopoiesis, and is useful for diseases of the upper respiratory tract. Grapes are best eaten between meals, but not earlier than 2-3 hours after eating. Otherwise, digestion becomes difficult and gases form.

Apricots

Scientists who have studied the living conditions of some tribes believe that their longevity is explained by the traditional abundant consumption of apricots. Just 100g of apricots have the same effect on the process of hematopoiesis as 250g of fresh liver. Apricots normalize intestinal function and relieve swelling.

Pomegranate

This is one of the most ancient fruits, used since medicinal purposes. The juice stimulates the appetite, regulates the activity of the stomach, and is a good anti-scurvy agent. It has a diuretic, choleretic, strong analgesic, anti-inflammatory and antiseptic effect. Pomegranate juice goes well with carrot and beetroot; this combination is especially useful during pregnancy. It is not recommended to consume this juice separately; it is very sour.

Citrus fruits: lemon, grapefruit, orange, tangerine

These fruits are called pantry fruits ascorbic acid. Lemons contain a large amount of potassium, the largest amount of citrine, which, in combination with ascorbic acid, strengthens and makes the walls of small blood vessels, actively participates in redox processes. When deciding whether to use them during pregnancy, you should focus on the individual tolerance of the fetus, listen to your body. If you really want to, eat for your health. These fruits are useful for a pregnant woman and during recovery after childbirth, especially lemons and grapefruits. However, remember that vitamins and other beneficial substances are also found in other fruits and berries. Most dangerous as allergic reactions- bright, fragrant tangerines. During breastfeeding, you can use lemons for tea, but you should focus primarily on the baby.

Dried fruits

Dried fruits retain all the properties of fresh fruits; they are rich in potassium, organic acids, vitamins, carotene, phosphorus, calcium, and iron. It is better to soak dried fruits before eating and then chew them very well. Dried fruits, pitted, can be minced and mixed with nuts or oatmeal, form balls. The resulting balls should be stored in the refrigerator and eaten before bed with honey to improve intestinal function. It is good to cook rice pilafs with dried fruits. It is better to cook compote in a thermos (infuse in a thermos) rather than boil it.

Dried apricots, apricots, kaisa- contain large amounts of potassium, organic acids, vitamins, phosphorus, calcium, iron. Figs(wineberry, fig, fig) - useful for illness of cardio-vascular system, arrhythmias, bronchial asthma, susceptibility to thrombosis. Figs are a mild diuretic and have anti-inflammatory and diaphoretic effects. For colds and dry coughs, figs are consumed with milk or cream. Raisin(kishmish) - very rich in potassium. Raisins are useful for coughs, bronchitis, strengthen the heart, nervous system and even “suppresses anger.” The properties of raisins differ significantly from those of fresh grapes. Dates- relieve fatigue and lower back pain, treat colds in the lungs, “generate good blood.”

Juices and vegetable decoctions

Throughout pregnancy, especially in the first third, fruit juices are beneficial. Preferably freshly prepared. It is recommended to dilute juices in half with water or a liquid decoction of oats, rolled oats or wheat, or a decoction of flaxseed (if you are prone to constipation). It is believed that diluted juices are better absorbed by the body, while reducing the load on the organs that secrete enzymes for digesting the juice, for example, the pancreas.

Drink juices slowly, in small sips, so that some of them begin to be absorbed into your body. oral cavity. Concentrated and very acidic juices should not be drunk if you are prone to gastrointestinal diseases. You need to be careful with orange and tangerine juices, as they can cause diathesis in the unborn child. For gastritis, stomach ulcers and duodenum, and also for heartburn, you should not use so-called “spicy” juices - from cherries, gooseberries, red currants, oranges, tangerines, cherry plums.

During pregnancy, the following juices are useful: apple, pumpkin, carrot, diluted beetroot, apple-carrot, apple-grape, grape, apricot, plum, peach, rosehip juice (infusion). Select the juice individually, taking into account the characteristics of your body and desire.

Beet juice- the most valuable juice for the formation of red blood cells and for the composition of the blood in general. Beetroot juice increases blood hemoglobin and improves the overall blood picture. A mixture of carrot and beet juice provides a high content of phosphorus, on the one hand, and potassium and other alkaline elements on the other hand. All this, together with the high content of vitamin A, is the best natural blood cell builder. During pregnancy, women are recommended to drink beet juice mixed with carrot juice (1 part beet juice and 3 parts carrot juice), 50–100 g per day. When consumed in large quantities (more than 200g of undiluted juice) beet juice may cause a cleansing reaction.

Carrot juice- the composition includes minerals such as calcium, magnesium, iron, silicon, sodium, potassium. carrot juice improves digestion, kidney function, increases the body's resistance to infections, strengthens the nervous system, supports work hormonal system and has no equal for increasing energy and strength. Carrot juice improves skin condition and is useful for itchy, dry skin.

Vegetable broth: grate vegetables (carrots, beets, potatoes, cabbage, turnips, rutabaga), finely chop the tops of carrots, beets... You can use any vegetables except eggplants, radishes, cucumbers, tomatoes, radishes, etc. Then put everything in an enamel pan and pour cold water so that the mass of vegetables is covered. Bring the broth to a boil and immediately turn off. Infuse the vegetables for an hour, then strain and squeeze. Keep refrigerated. During the day, drink in small portions, warm. You can drink 1 glass a day. This decoction contains a large amount minerals and vitamin, is well absorbed and tolerated during pregnancy. The decoction can be used to prepare porridges.

However…

Grapes - can you eat grapes during pregnancy?

Promotes recruitment excess weight. And, mainly, in the baby.
On later prohibited due to its property of stimulating fetal growth.
Causes fermentation in the intestines and increased gas formation.
Increases body temperature.
Increases risk premature birth due to pressure from the intestines on the uterus.

Exotic fruits

Any “exotic” foods should be excluded during pregnancy. You can’t guess how the body will react to certain properties of the fetus. Not to mention their allergenicity and difficulty in digesting them. Bright foreign tangerines are especially dangerous.

Are strawberries harmful during pregnancy?

Very high allergenicity.
The risk of developing diathesis in the unborn baby.
Berry during pregnancy is strictly prohibited if there is a hereditary tendency to allergies in the family.
Strawberries also increase the tone of the uterus and can cause miscarriage.
Oxalic acid in strawberries can draw calcium from the body.

Well, if you really want strawberries so badly that you can’t stand it, then remember that the berry should be consumed only during its ripening season, at very limited quantities, and only from a proven garden bed (that is, without chemicals). It should be eaten only after a hearty lunch (5-6 berries) and in combination with dairy products.

Pineapple - why can't you eat pineapple during pregnancy?

An extremely dangerous fruit when carrying a child. Strictly contraindicated in case of threat of miscarriage, uterine tone, and at a period of less than 13 weeks.

Is papaya bad for pregnant women?

This fruit also provokes uterine contractions. It is better to refuse it, even if you are completely healthy.

When choosing fruits to feed the expectant mother, remember the main thing: fruits (98%) imported into our country from abroad are oversaturated with pesticides . Pesticides provoke a lot of diseases, hormonal disorders, even cancer. Don't risk your baby - choose only proven, safe fruits . Preferably your own, village and forest ones.

During pregnancy, a woman’s lifestyle and diet changes; she must adhere to healthy eating so that there are no health problems.

During pregnancy, any woman gains weight. This is due hormonal changes in her body - estrogens are responsible for fluid retention in the body and fat deposition in the back, shoulders, hips and buttocks. Due to these fat deposits, an additional supply of energy is created for childbirth and postpartum period, for breastfeeding. Weight gain occurs from the second trimester and is especially active until the end of pregnancy.

Is it possible to start a diet during pregnancy?

Pregnant women are very worried about their plump figure and overweight and sometimes they decide to go on a diet. However, before doing this, you need to know that all diets during pregnancy must be discussed and monitored by a doctor, since the main effect of any diet is to reduce calories and the intake of nutrients into the body.

Uncontrolled restrictions in nutrients(and especially in vitamins and minerals) can negatively affect the condition of the fetus and the mother herself.

On the other hand, a connection has been identified between large weight gain and the development of gestosis (with the development of edema, protein in the urine and hypertension), severe complications second half of pregnancy. It can occur if a pregnant woman begins there is "for two" . During pregnancy overweight may cause delayed fetal development and hypoxia. In addition, with overweight It is much more difficult to give birth - tissues lose their elasticity, stretch worse and are susceptible to injury. It is more difficult for an overweight woman return to normal after childbirth.

On average, the norm during pregnancy is considered to be an increase in body weight from 8 to 12 kg; for a thin woman it is permissible to add up to 15 kg, for a woman who is prone to obesity - from 5 to 8 kg. If weight gain in the second trimester is more than 350-500 g per week and edema is excluded, most likely, the doctor will recommend that you review your menu and stick to a diet, since the most probable cause completeness is that you eat in excess.

Principles of nutrition

It is very important to follow certain nutritional principles during pregnancy and hypoallergenic diet. In addition, with a rapid increase in body weight, fasting days are indicated.

From the diet of expectant mothers, especially in the second half of pregnancy, it is worth excluding or sharply limiting the following food groups:

food products with a high allergenic index and contributing to the development of allergies: strawberries, tomatoes, cocoa, citrus fruits, shrimp and chocolate. This does not mean that you should completely abandon these foods, but reduce their consumption to small portions.
You should give up “empty calories” - chips, baked goods, soda.
remove from the diet or minimize fish delicacies, canned food, sausage, sausages.
If you tend to be overweight, you should exclude from your diet foods that stimulate the appetite, garlic and onions, and rich broths.

If you tend to be overweight, you need to reduce the amount of “light” carbohydrates in your diet: sweets, cookies, pastries, jam, and other foods containing a lot of sugar. Fat consumption should be reduced, choose vegetable fats, limiting animal fat (lard, interior fat, margarine) in the diet, except for butter - it contains many substances useful for pregnant women.

Fasting days

If you tend to be overweight or for the purpose of preventing or treating certain diseases, your doctor may recommend to the expectant mother fasting days. They differ from those practiced with conventional diets, as they imply light food and reducing caloric intake.

It is worth knowing that if you are prone to fluid retention and edema, you should not spend fasting days on vegetables and fruits, they contain a lot of hidden fluid, and you can get the opposite effect. For a pregnant woman, it is recommended to eat more frequently, but in smaller portions. On average, there should be 3-4 main meals and 2-3 snacks, the last time you should eat no later than 2 hours before bedtime.

Here are examples of diets for fasting days.

Examples of three-day diets

Kefir fasting three-day diet

Diet for pregnant women / shutterstock.com

The first day

Second breakfast - yogurt.

Second day

Second breakfast - kefir.

Afternoon snack – kefir.
Dinner – cottage cheese 5%, 1/3 banana.
At night - kefir.

Day three

Second breakfast – snowball.

At night - unsweetened yogurt.

Fruit three-day diet

The first day

Breakfast - oatmeal, green tea with a piece of cheese and bread.
Second breakfast - yogurt.
Lunch - vegetable soup with noodles, steamed cutlet with vegetable stew, apple compote, a slice of dark bread.
Afternoon snack – steam omelette, chamomile tea.
Dinner – baked white fish fillet, carrot puree, tea with lemon.
At night, a glass of fermented baked milk with Maria cookies.

Second day

Breakfast - buckwheat, a piece of cheese with white bread, Herb tea.
Second breakfast – unsweetened apple.
Lunch – vegetable soup, boiled chicken with zucchini stew, tea.
Afternoon snack – pear.
Dinner – cottage cheese 5%, 1/3 banana.
At night - peach or orange.

Day three

Breakfast - steamed omelet with meatballs, weak coffee with milk.
Second breakfast – snowball.
Lunch – cabbage soup with cabbage, boiled chicken with boiled potatoes, compote.
Afternoon snack – pear, piece of cheese, juice.
Dinner - corn porridge, tea with biscuits.
At night - unsweetened yogurt.

Curd and milk fasting three-day diet

The first day

Breakfast - rice porrige, herbal tea with a piece of cheese and bread.
Second breakfast – kefir with biscuits.
Lunch - mushroom soup with herbs, steamed fish with vegetable stew, dried fruit compote, a slice of bread.
Afternoon snack – vegetable puree, vegetable juice.
Dinner – casserole, boiled egg, tea with lemon.
At night, a glass of fermented baked milk with Maria cookies.

Second day

Breakfast – cottage cheese 9% with fruit, herbal tea.
Second breakfast - kefir.
Lunch – vegetable soup, boiled chicken with zucchini stew, tea.
Afternoon snack – yogurt without additives
Dinner – cottage cheese 5%, 1/3 banana.
At night - kefir or fermented baked milk.

Day three

It is important to know!

The essence of fasting days during pregnancy is that by reducing volume and calorie content, the body begins to consume own reserves. Long-term adherence to the fasting menu is unacceptable.

Three-day diets are specially designed so that on the first day you enter into a fasting period due to caloric restriction, the second day is the fasting itself, and the third is a smooth return to the usual menu.

It is unacceptable to use the classic option of unloading with only one product, as this will sharply limit nutritional value diet and can harm the child and the mother herself. Fasting products are used as snacks, and main meals remain, but their calorie content is reduced.

Fasting days should be prescribed by a doctor after eliminating all contraindications. They are used no more than once every 10-14 days. It is worth preparing for the fasting day and entering it correctly, and in case feeling unwell fasting days are cancelled. During fasting days, it is recommended to take a woman’s usual multivitamins and not limit the amount of fluid.

In general, a diet for a pregnant woman is not so complicated, but when following it you should always focus on your well-being and do not forget to consult a doctor.

Alena Paretskaya

A nursing mother should monitor her diet very carefully. Many foods, especially in the first 3-5 months of a baby’s life, negatively affect the child’s poorly developed digestion. Colic and flatulence often intensify, and sometimes allergies appear. Vegetable stew will be an optimal dish during breastfeeding, but the recipe should contain only safe foods that the mother has already introduced into the diet. Let's take a closer look at what vegetables you can eat during lactation and find out the recipe for vegetable stew.

What vegetables to add to stew

Zucchini is the safest product, which is easily digestible, practically does not cause food allergies and does not affect gas formation. This is a valuable source of vitamins and minerals that can be included in the diet in the first weeks after childbirth. Zucchini cleanses the body and removes toxins, improves the condition of hair and skin, and has a positive effect on the development and growth of babies.

Low-calorie zucchini is a great addition diet menu. In addition, the peel of the vegetable has healing effect, so don’t rush to throw away the crust after cleaning. The peel can be used as a face mask. It will improve the condition and appearance skin.

Cauliflower and broccoli are the second safest foods during lactation. They are rich in vitamins C and folic acid. By the way, these vegetables contain much more ascorbic acid than citrus fruits! The protein contained in such cabbage ensures normal growth and development of infants, strengthens the immune system and prevents the development of cancer.

Cauliflower and broccoli help with ulcers, kidney and bone diseases. Vegetables improve the functioning of the heart, blood vessels and nerve cells. They contain 150% of the daily value of vitamins C and B.

Potatoes are hearty and healthy vegetable which outputs excess water And table salt from the body. It contains thiamine, various beneficial amino acids, minerals and vitamins. Eating potatoes improves material metabolism, fills the body with energy and vigor.

But you need to eat potatoes with caution, as they are quite a high-calorie product. Excessive use Potatoes will lead to excess weight and stomach upset. Acceptable daily norm for a nursing mother is up to four tubers.

Carrots are a vegetable that contains beta-carotene, which is what gives it its vibrant color. This substance can cause allergies in infants, so introduce carrots with caution and before one month after birth. If your baby doesn't have a food allergy, be sure to eat carrots. It contains vitamins A, B, C and E.

Carrots improve visual acuity and strengthen the immune system, improve skin condition and stimulate hair growth. Vegetable normalizes hormonal background, slows down aging, improves mood and reduces fatigue.

Cucumbers are vegetables high in iodine. They normalize work thyroid gland and digestion, improve metabolism and absorption of protein foods. And the water that cucumbers contain cleanses the kidneys and urinary tract, increases lactation and stimulates intestinal activity.

Fresh cucumbers can be introduced into the diet during breastfeeding no earlier than a month after the baby is born. Eat only fresh young foods, as they contain large amounts of vitamin C and do not have Negative influence on infant digestion. It is better to exclude salted and pickled cucumbers from the menu during breastfeeding. Peel the peel before use.

Onions are a vegetable that can be eaten while breastfeeding in small quantities. Then it won't change the taste breast milk and will not cause colic infant. Onions strengthen the immune system and effectively protect against viruses, normalize blood pressure and lower cholesterol levels in the blood, prevent the occurrence of various fungal infections (including such frequent illnesses in nursing, such as candidiasis or).

Tomatoes are vegetables containing anti-cancer, antioxidant and antidepressant substances. Fresh, natural vegetables improve your mood and reduce the risk of cancer. But be careful that red tomatoes can cause severe allergies.

If your baby is allergic to red tomatoes, you can eat yellow ones. Yellow tomatoes improve the functioning of nerve cells, heart and blood vessels, and improve metabolism. Tomatoes can be introduced into the diet during lactation in the second or third month.

It is better to avoid white cabbage, bell peppers, eggplants and beets for the first 3-6 months after birth. Beetroot and White cabbage are difficult to digest and digest, causing severe colic and increased gas formation. And colored bell pepper and eggplant can easily cause food allergies. Garlic can be eaten in small quantities after 3-4 months.

How to cook stew during lactation

You can only include in the stew those vegetables that are already included in the diet;
For the first course, use two or three ingredients. After the test, observe the baby’s reaction. If negative consequences no, you can eat stew without fear. What to do if your baby has food allergy, look;
Add new ingredients to the stew gradually, at intervals of 7-10 days;
Select and wash vegetables carefully before cooking. These must be fresh and high-quality products without yellowed leaves, spots or black spots;
You can add greens to the stew. The most useful and safe for breastfeeding are parsley and dill;
The stew can be salted and peppered a little, you can add sour cream or vegetable oil to the dish. You cannot add hot spices, mayonnaise, soy sauce, ketchup, tomato paste and various marinades!

Stew recipes for nursing

Classic vegetable stew

Potatoes – 2 tubers;
Zucchini – 1 piece;
Carrots – 1 piece;
Cauliflower – 150 gr.;
Onion – 1 head;
Parsley, salt and pepper to taste.

Wash, peel and prepare vegetables for cooking. Grate the carrots on a coarse grater, cut the zucchini and potatoes into cubes, and the onion into rings. Finely chop the parsley. Pour water into a saucepan and bring to a boil. Season the boiling broth with salt and pepper, add chopped onion and leave to boil for two minutes. Then add carrots and potatoes to the pan. After five minutes, add the zucchini, and after three minutes, add the cauliflower. Leave to cook for 8-10 minutes, add the herbs two to three minutes before cooking.

Vegetable stew with apples and turkey

Turkey fillet – 0.5 kg;
Green apples – 3 pieces;
Potatoes – 0.5 kg;
Flour – 2 tbsp. spoons;
Vegetable oil for frying;
Salt and pepper to taste.

Rinse and dry the turkey, season with salt and pepper on each side. Place the fillet in a sleeve, place in the oven for 50 minutes and bake at 200 degrees. Boil the potatoes in their skins and peel them. Remove the peel and core from the apples. Prepare meat, potatoes and apples and cut into cubes.

Pour vegetable oil into a deep frying pan, add flour and stir. Add the prepared ingredients and add water so that the stew does not become a soup, but does not remain dry. Simmer the dish covered until the apples become soft.

Vegetable stew with pumpkin

Potatoes – 4 tubers;
Pumpkin – 200 gr;
Broccoli – 300 gr;
Zucchini – 1 piece;
Carrots – 1 piece;
Hard cheese – 150 g;
Garlic – 3 cloves;
Dill – 1 bunch;
Vegetable oil for frying;
Salt and pepper to taste.

Wash the broccoli and put it in hot water and cook for 4-5 minutes. Prepare the remaining vegetables and chop them. Fry the carrots and onions in hot oil, cut the cheese into large strips, finely chop the dill and garlic, and separate the finished broccoli into small florets.

Add vegetables, except broccoli and garlic, to the pan and simmer covered over medium heat. When the zucchini is ready, add broccoli, garlic, cheese and herbs. Simmer until the potatoes are ready.