5 Organic Recipes for the Breastfeeding Mother with a Colicky Baby

In a previous article, we asked the question: could a food allergy be the cause of colic in an exclusively breastfed baby? We discussed the foods that accounted for over 90% of food-allergic reactions, and listed which foods to avoid. What we didn’t cover were some of the foods that breastfeeding mothers should eat with a colicky baby. So we have created a list of five organic recipes including one for breakfast, lunch, and dinner, as well as for a snack throughout the day.

* The recipes below have been edited from their original sources to exclude foods known to cause allergic reactions.

Breakfast

Recipe 1: Twice Baked Sweet Potatoes with Bacon and Eggs

prep 15 min | cook time 60 min | yield 2-4 individuals

Ingredients

2 large sweet potatoes
clarified butter, ghee or grass fed butter
sea salt
4 slices of bacon, cooked and chopped
4 small eggs
pepper

Instructions

Preheat oven to 400 degrees.
Place foil in bottom of oven to catch potato drippings.
Pierce potatoes with a fork.
Use a paper towel to LIGHTLY coat skin of each potato with butter.
Sprinkle with salt and pepper.
Place potatoes on oven rack and bake for 50-60 minutes or until a fork goes in easily.
While potatoes bake, cook bacon, set on paper towels to drain, chop.
Remove potatoes from oven and place on a parchment paper covered cookie sheet.
Place potatoes on parchment and carefully cut in half lengthwise. Use your knife to make slits in the flesh of the potatoes.
Add as much butter as you like and mash with a fork. Use the back of a spoon to create a crater in each potato, sprinkle with half of the bacon.
Gently crack an egg into each potato half.
Place back in the oven for 10 minutes. Whites should be solid, yolks soft.
Remove from oven. Sprinkle with sea salt, pepper, and the rest of the bacon. Serve.

Recipe courtesy of theorganickitchen.org

Snack

Recipe 2: Apple, Carrot, Beet, Ginger Juice

prep time 10 min | yield 1-2 servings

Ingredients

1 beet
1 apple
3 whole carrots
1 Tbsp fresh ginger
optional: unfiltered apple juice

Instructions

Place all ingredients in a blender. Add apple juice if needed. Or if using a juicer then juice ingredients.
For blender, place a fine mesh strainer over glass and pour juice over. Press the pulp down and squeeze all of the juice out.
Discard pulp and pour your juice into a serving glass. Drink immediately or refrigerate.

Lunch

Recipe 3: Southwest Steak Salad with Avocado Dressing

prep time 10 min | cook time 10-12 minutes | yield 2 servings

Ingredients

Salad

12 ounce ribeye cooked and sliced
6 ounces salad greens I prefer spring mix blend
1/2 cup grape tomatoes sliced in half
1/2 cup cucumber sliced
1 avocado
sliced black or green olives

Dressing

1 cup fresh cilantro
1 avocado
2 tablespoons balsamic vinegar
2 tablespoons olive oil or avocado oil
1/2 teaspoon sea salt
1/2 teaspoon pepper

Instructions

Cook Ribeye steak either on grill or in oven. Season how you want.
Divide salad ingredients between two separate plates.
In small blender, combine all dressing ingredients. Pour into two small bowls, to serve with each salad.

Recipe courtesy of lowcarbyum.com

Lunch Recipe 2

Recipe 4: Chicken salad with homemade mayo dressing

prep time 15 min | yield 4 servings

Ingredients

For Chicken Salad

2 cups chicken breasts cooked and sliced
½ cup grapes sliced in half or quarters
1 Avocado
½ cup carrots thinly sliced
Sea salt and pepper
½ cup raisins

For Homemade Mayo Dressing

1 cup olive oil or avocado oil
1 egg
Pinch of sea salt
Pinch of black pepper

For Chicken

Brine in saltwater for 30 minutes then coat with olive oil, salt and pepper. Then grill chicken for 10-12 minutes till done at a temperature around 375-400.

Instructions

For Mayo its best to use an immersion blender.
Mix oil, egg, salt, and pepper in blender for about 30 seconds or until it thickens.
For chicken salad mix all ingredients except for avocado. Add desired amount of mayonnaise and salt and pepper as needed. Add Avocado over top.
Can be used over lettuce or spinach or on gluten free non wheat bread. Best with rye.

Recipe courtesy of theorganickitchen.org

Dinner

Recipe 5: Pan Seared Steak with Sweet Potatoes, Mushrooms and Asparagus

prep time 15 min | cook time 25 min | yield 1 servings

Ingredients

1/4 teaspoon McCormick Gourmet™ Organic Rosemary, Crushed
1 1/2 teaspoons McCormick Gourmet™ Sicilian Sea Salt, divided
1/2 teaspoon McCormick Gourmet™ Organic Black Pepper, Coarse Ground
1/2 teaspoon McCormick Gourmet™ Organic Thyme
2 New York strip steaks, 1-inch thick (about 3/4 pound each)
1 tablespoon olive oil
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 package (4 ounces) assorted sliced mushrooms, such as shiitake, oyster and cremini
12 thin asparagus, trimmed and cut into 1-inch pieces

Instructions

Preheat oven to 400°F. Mix rosemary, 1 teaspoon of the sea salt, pepper and thyme in small bowl. Coat steaks with seasoning mixture. Heat cast iron skillet on high heat until hot. Add olive oil; reduce heat to medium. Sear steaks 1 to 2 minutes per side or until browned. Remove steaks from skillet to plate. Do not cover.
Stir sweet potatoes and remaining 1/2 teaspoon sea salt into skillet. Cook and stir 8 to 10 minutes or until tender. Add mushrooms and asparagus; cook and stir 2 minutes. Place steaks on top of vegetables.
Transfer skillet to oven. Roast until steaks are desired doneness. For medium-rare, roast 4 to 5 minutes or until meat thermometer inserted into center of steak reaches 130°F to 135°F. For medium, roast 7 minutes or until steak are 140°F to 145°F. Let steaks stand 5 minutes before slicing. Serve with vegetables.

Recipe courtesy of mccormick.com

List of Foods You Should Eat If On An Elimination Diet

Fruits

Apples
Pears
Papaya
Coconut
Mango
Watermelon
Honey Dew
Melon
Grapes

Vegetables

Avocado
Beets
Sprouts
Celery
Corn
Carrots
Pumpkin
Sweet Potato
Asparagus
Mushrooms
Cucumbers
Tomatoes
Lettuce
Spinach
Peas

Meats & Other Proteins

Chicken
Steak
Turkey
Pig
Quail
Bison
Venison
Fish (Rock Fish)
Eggs
Pea Protein