Zucchini for a nursing mother: when to eat, how to cook. 2 recipes for women with breastfeeding

Why it is not recommended to eat zucchini in the first three months

Similar restrictions are imposed mainly on raw zucchini and juice from them.
Organic acids contained in the pulp and juice of zucchini are irritating to the infant’s immature gastrointestinal tract. In addition, many zucchini dishes contain spices, garlic and various seasonings, because zucchini itself tastes rather bland. Squash caviar, for example, is not recommended for nursing mothers in the first three months.

The seeds contained in the core of zucchini cause bloating in the intestines of infants, but this can be completely avoided. I usually always scrape out the middle of the squash with a spoon, especially if it is large and mature. When the zucchini is young, there is no need to peel anything, since there are practically no seeds in it.

Zucchini dishes acceptable during breastfeeding

Despite its lightness and low calorie content, zucchini leads to quick satiety. Women are not recommended to eat fried foods while breastfeeding, but this is not a reason for grief. From this vegetable you can prepare a huge number of different dishes that are allowed and healthy for a nursing mother and baby.

A young mother can eat stewed zucchini as part of a stew, as well as on her own, various casseroles made from this vegetable, zucchini caviar, pancakes and many other dishes, the variety of which is limited only by imagination. A properly prepared dish is not only healthy, but also tasty, and will delight all family members.

Is it possible to eat zucchini and dishes made from them while breastfeeding?

Zucchini (including squash caviar) is allowed for consumption during breastfeeding, provided there is no allergy to this vegetable.

Effect on lactation and milk composition

It is important to know the benefits of zucchini. It contains vitamin B1 (thiamine), which improves mood: it is needed to avoid postpartum depression. The same element is necessary for proper metabolism. A good mood and proper functioning of the body are the key to full lactation.

Choosing delicious zucchini

In order to purchase a healthy and tasty vegetable, follow these simple rules:

• try to purchase zucchini during the ripening season;
• choose fruits without spots or cuts;
• when palpating, pay attention to the soft spots - this is a spoiled product;
• the size of a young zucchini usually does not exceed 20 cm, so do not take large fruits;
• pierce the skin with your fingernail: this is easy to do with a young zucchini.

It is better to store zucchini in the refrigerator. But if you have a large harvest at your dacha, then the ripe fruits are quite capable of lying in a dark place at room temperature for up to two weeks. They can be stored in the cellar for two to three months if they are not damaged. But this applies to ripe fruits with a thick skin, which protects them from spoilage.

It is better to freeze young summer zucchini in pieces so that during the winter season you do not have to purchase these vegetables for an incredible price in supermarkets. In addition, all these fruits will be grown in greenhouses, treated with various chemicals and fertilized with fertilizers.

Casserole

When preparing the casserole, tomatoes are used, which is a fairly allergenic product. Therefore, before preparing it, you should make sure that there is no harm to the baby. Or simply exclude this ingredient from the list. To prepare, do the following:

1. 100 gr. Soak rice in boiling water for a quarter of an hour.
2. 600-700 gr. Grate the zucchini on a coarse grater, add salt and lightly squeeze out the excess liquid.
3. Cut 4 tomatoes into rings.
4. Beat 2 eggs with 50 gr. grated cheese.
5. Drain the water from the rice and mix it with 300 gr. any minced meat.
6. Place the zucchini in a mold, place the tomatoes on top, then add a mixture of rice and minced meat.
7. Brush with prepared mixture of cheese and eggs.
8. Bake for about half an hour.

The prepared casserole will please everyone in the household and will bring many health benefits.

We invite you to familiarize yourself with the Press for squeezing juice - types, device and how to make it yourself

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.

Rinse the broccoli, place 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.

Baked zucchini

When breastfeeding, a baked product will only bring benefits, and even the busiest young mother can diversify the menu with such a dish. After all, there is always little time to prepare dishes with a small child.

Ingredients:

• young zucchini;
• a piece of cheese (it is better to take hard cheese).

Preparation

An oven tray is covered with parchment paper and greased with vegetable oil. The zucchini is cut into not too thick rings (5 mm) and laid out in one layer. Sprinkle a little salt and place in an oven preheated to 200 degrees.

After the zucchini has browned a little, take it out and place a small piece of cheese on each ring. Then they are sent back to the oven to melt the cheese. When serving, you can decorate with herbs.

Zucchini stuffed with meat

To prepare zucchini stuffed with meat filling, you will need:

• a couple of medium-sized zucchini;
• breadcrumbs;
• 0.4 kg minced meat;
• a piece of butter;
• pepper, salt (to taste).

Manufacturing steps:

1. Cut the washed vegetables in half (lengthwise) and remove the core.
2. Steam until partially cooked.
3. Combine the minced meat with softened butter, put the resulting mass into half-raw zucchini, pepper and add salt (to taste).
4. Sprinkle breading mixture on top.
5. Distribute the preparations among the baking dishes.
6. Place the pan in a hot oven.
7. Cook the zucchini until the meat is fully cooked at 180°.

The dish is ready.

How to prepare healthy squash caviar at home

The vegetable snack recipe is quite simple. Prepare 0.5 kg of tomatoes, carrots, onions and 2 kg of zucchini. Vegetables must be peeled, washed and chopped either in a meat grinder or blender. Pour the resulting mass into a saucepan, adding 100 ml of vegetable oil.

Simmer the mixture over low heat for 60 minutes. After this, add three tbsp. spoons of vinegar, two or three tbsp. spoons of homemade tomato paste, tbsp. a spoonful of salt, 200 g of sugar and season with ground black pepper. Stir and cook for another 15 minutes. After this, cool and transfer to a glass container. Store in the refrigerator for no more than three days.

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Squash caviar for a nursing mother

Probably everyone knows how to cook this familiar dish. But during lactation, some ingredients must be excluded so as not to provoke colic in the baby. Also, if you wish, you can grind the finished caviar into puree, then you will need a blender. But even in its original form it is very tasty. So, we will need the following products:

• medium sized zucchini;
• carrot;
• bulb;
• dill;
• green bell pepper;
• small beets (cook in advance);
• vegetable oil 2 tablespoons;
• salt to taste.

Decide for yourself how finely you cut the vegetables. You can grate it, you can cut it into cubes, it’s at your discretion. Personally, I like the caviar more smooth, and I grate the vegetables in a food processor to save time.

Let's start preparing our dish. In order not to fry the vegetables, we will use the poaching method, which I talked about just above.

1. Let's prepare all the vegetables: wash and remove the stems and seeds. We will cook the beets, you can do this the day before and put it in the refrigerator. We cut or grate each vegetable onto a separate plate.
2. Finely chop the onion and simmer it in a frying pan until transparent golden brown. To do this, drop oil onto the bottom of the frying pan, add 3 tablespoons of water, onion and close the lid. Turn on high heat so that the pan heats up quickly. When the onion sizzles, reduce the heat to low, stir and leave covered. If the water boils away, add a spoon or two. But no more, otherwise the onion will simply cook.
3. Place the grated carrots into the onion and close the lid. Simmer for another 1-2 minutes.
4. Add zucchini and pepper, simmer covered for another 5 minutes.
5. Now add grated beets and dill, add salt and continue to simmer our dish, but without a lid so that excess water evaporates. Beetroot will give the caviar a rich color, but if you don't like it, add a spoon or two of beetroot juice. It will replace tomato paste, which is not recommended for use during lactation.
6. Stir the caviar so that it does not burn. When it becomes thick and without excess liquid, the dish is ready. Usually the entire frying process does not take more than half an hour.

Squash caviar prepared according to this recipe will not cause colic in your baby, because all the vegetables in it are stewed. You can eat it provided that you have already tried all the ingredients separately before, and this did not cause negative consequences for the child.

We invite you to find out what family the apple belongs to.

Squash caviar can be eaten hot or cold

Cooking zucchini at home: recipes for nursing mothers

There are a lot of interesting and tasty recipes. By taking care of the quality of breast milk, a woman simultaneously improves her health and figure, since junk food is excluded from her diet.

Squash caviar

Squash caviar helps diversify your diet during breastfeeding. In addition, it is very useful, easily absorbed by the mother’s body, and does not cause negative reactions in the baby. We are talking about a homemade product without the use of spices, mayonnaise, ketchup, or preservatives.

To prepare caviar you will need several zucchini, onions, carrots, and tomatoes. All vegetables are cut into cubes and stewed with a little vegetable oil. At the end the dish is salted. When the vegetables are cooked, they need to be allowed to cool. Then the caviar is made using a blender.

How to buy quality zucchini

It is better that the zucchini be grown on your own plot without the use of harmful substances. If this is not possible, you should carefully choose the vegetables you purchase: not only the mother, but also the newborn will eat them.

What to look for when choosing zucchini:

• Ripeness - the vegetable should be young, medium in size with a thin skin. Then you can eat it. Overripe zucchini contains hard seeds, which will negatively affect digestion.
• Peel - there should be no spots, growths, or irregularities on the surface of the zucchini. The vegetable must be firm.
• Seasonality - zucchini can be sold in winter, but such vegetables contain a lot of nitrates. It is worth purchasing them in June-September.
• Storage - zucchini begins to wilt after 3-4 days. They should be stored at the bottom of the refrigerator.

The color of the peel does not matter. Most often it is light green in color, although it can be found in yellow, white, and dark green shades.

How to choose and store zucchini

When choosing a vegetable, you need to ensure that:

• the appearance of the peel was even, smooth, without dents or signs of rot;
• the color was uniform, from marsh green to light yellow;
• the length of the vegetable did not exceed 30 cm.

It is better if the vegetable was grown in your own garden, that is, it is better to plant it yourself, or purchase it from summer residents. This way, you can avoid nitrates and other chemicals getting into the vegetable.

It is possible to freeze zucchini, although it will lose some of its vitamins and minerals. To freeze, cut the vegetable into 5 cm rings and place in a bag in the freezer.

Zucchini baskets

To prepare such a culinary delicacy, you will need minced meat, and if you cannot prepare it yourself, you can buy it ready-made in the store.

Ingredients:

Preparation

A medium-sized zucchini in its entirety is cut into portions, so that the length of the piece is approximately 5-7 centimeters (small “barrels” are obtained). The middle of the pieces is removed as much as possible so that the bottom remains, because the void is filled with minced meat and so that it does not leak onto the baking sheet, there must be a bottom.

After the core is removed, it is finely chopped and mixed with minced meat, and then the void in the resulting “barrels” is filled. Place semi-finished products on a baking sheet, bottom down, in one row, add a little water and place in an oven preheated to 200 degrees.

Important! If the water evaporates, be sure to add it until the zucchini becomes soft.

After that, the baking sheet is pulled out and a small piece of cheese is placed on top of each “barrel”, sent to the oven so that the cheese melts, after which the dish is ready to be served. The results are fragrant and appetizing baskets.

Komarovsky’s opinion on the use of zucchini and other products for breastfeeding

The child’s well-being depends on the mother’s nutrition. Therefore, if vegetables enriched with vitamins are included in the menu, this is not only care for the baby and his health, but also care for the nursing mother.

Children's pediatrician Komarovsky agrees with the opinions of other specialists and believes that if food products are not allergenic, then they can be used, just start introducing them with small proportions and it is best if the products are steamed.

Important! When introducing zucchini into her menu, a nursing mother should be careful and better remove the seeds that are inside the fetus. The fact is that using the seeds can cause bloating in the baby, so the seeds (if any) are removed before cooking.

Is eggplant allowed during lactation?

A poor diet during breastfeeding can cause a lack of vitamins, macro- and microelements, which can provoke various diseases. Eggplant is a permitted product

It has an impressive list of useful substances and will help diversify a woman’s menu, but it should still be introduced carefully, keeping an eye on the baby’s reaction to the new product.

What does eggplant consist of and what are its benefits?

Eggplant is a low-calorie product (25 kcal per 100 g), which consists of more than 90% water and contains:

• vitamins: A, C, E, K, PP, group B, as well as beta-carotene and lutein;
• macroelements: potassium (9%), calcium, magnesium, sodium and phosphorus;
• trace elements: iron, manganese, copper, selenium and zinc;
• useful acids and amino acids.

Manganese takes part in the formation of connective and bone tissue, helps normalize lipid and carbohydrate metabolism, and regulates the functioning of the reproductive system. The combination of microelements in eggplant helps reduce blood sugar and cholesterol levels, prevents the occurrence of fatty liver hepatosis and the development of cancer.

Eggplants are rich in pectin, which removes toxins and suppresses the proliferation of putrefactive bacteria. Together with fiber, pectin stimulates intestinal motility, improves the production and outflow of bile. By regularly eating foods that contain these substances, you can improve metabolic processes, the functioning of the liver and kidneys, and also activate the work of microorganisms responsible for the production of vitamins. All these qualities are important for the bodies of mother and baby.

Copper and iron promote the formation of red blood cells, which is especially important for the prevention and treatment of anemia in pregnant and nursing mothers. Eggplants in the diet are a preventive measure:

• atherosclerosis;
• coronary heart disease;
• cholelithiasis;
• osteoporosis;
• diabetes mellitus;
• obesity, etc.

Negative effects of vegetables

The presence of organic acids in vegetables should be taken into account in diseases such as gastritis and ulcers. It must be remembered that sometimes eggplants cause colic in newborns. Overripe eggplant fruits are not recommended for consumption as they contain a toxic organic compound - solanine.

In what situations can a nursing mother eat eggplant?

Vegetables that are potentially allergenic include all colored fruits. To reduce the risk of an allergic reaction to eggplant, you need to peel it, cook it properly and eat it up to three times a week in small portions. The daily norm is up to 150 g, the weekly norm is up to 300 g.

Eggplant in the first month after the baby is born

If a woman ate eggplant during pregnancy and did not experience any allergic reactions, then during breastfeeding you can eat it already in the first month of the baby’s life

If this product was not on the menu of the expectant mother, but really wants it, it should be introduced carefully. For the first time, you can try a piece of steamed or boiled eggplant, then wait two days, keeping an eye on the baby’s body reaction.

It is necessary to remove the product from the diet if you notice:

• rash;
• redness;
• peeling;
• wet crust.

Allergic manifestations of this kind go away without drug intervention as soon as the mother eliminates the allergen from her diet. The baby's body develops rapidly. You can try eggplant again after a month.

Rules for eating eggplant by a nursing mother

All products must be carefully selected and purchased at specialized retail outlets, where only proven quality products are sold and storage conditions are met.

The best option for a nursing mother is eggplant grown in her own garden.

The first time after the birth of the baby, eggplants must be steamed, boiled or stewed. For this purpose, it is better to select young, ripe fruits of medium size without damage. If the eggplant is overripe, you should avoid eating it.

To prevent eggplants from absorbing large amounts of oil and creating additional stress on the pancreas of mother and baby, portioned pieces should be immersed in cool water 10 minutes before cooking.

Eggplant caviar for women during breastfeeding

Eggplant caviar will help diversify the menu of a young mother. You should choose natural ones, without preservatives, dyes and vinegar. It is best if it is homemade caviar. The dish is acceptable during breastfeeding due to the fact that all the ingredients are stewed, and this cooking method is ideal during lactation.

The benefits and harms of zucchini during breastfeeding

Eating zucchini will allow a woman to recover faster after childbirth; it contains a large amount of vitamins. In addition, the vegetable is easily digestible, thereby preventing the feeling of heaviness after eating.

Don't forget about the peel. By applying it to the skin of the face, you can get a wonderful effect - moisturizing and saturating with useful substances.

Also, the beneficial properties of zucchini are as follows:

1. Vitamins A, B and C can improve the condition of nails, teeth, skin and hair. These vitamins are necessary not only for the woman to recover after childbirth, but also for the baby to fully develop.
2. A large amount of microelements allows the child to develop normally, and also saturates the mother’s body with components, the level of which decreases during breastfeeding. These elements include magnesium, potassium, iron and calcium.
3. Eating zucchini helps improve digestion and circulation, as well as remove toxins from the body.
4. Including this vegetable in your diet will help you get rid of extra pounds if they remain after childbirth.
   This is due to its following properties: – the calorie content of a vegetable dish is minimal; – due to the diuretic effect, excess fluid is removed; – the condition of the figure improves due to the easy digestibility of the product.

We invite you to familiarize yourself with bananas frozen for the winter

No particular harm from eating zucchini has been identified for either mother or baby. But you should not overuse dishes made from it, since regularly including them in the diet in large quantities can lead to problems with the heart, as well as the removal of useful substances from the body due to the diuretic effect.

Also, you should not eat zucchini raw; heat treatment is required. This is due to the fact that the high acid content makes the raw vegetable or its juice harmful to the body, especially during lactation.

In order for zucchini to benefit the body, you should choose it correctly:

• buy only in season to avoid nitrates in vegetables;
• choose a ripe, bright option without stains or dents;
• For the winter, you can freeze it by cutting it into rings directly with the peel and placing it in an airtight bag or container in the freezer.

The use of this product is allowed and even advisable while breastfeeding, if you follow the recommendations and do not abuse it.

Composition and benefits of zucchini

Zucchini is a non-allergenic vegetable with a high content of vitamin C. It is ideal for dietary nutrition, since it consists of 95% water.

Table 1 – Chemical composition and BJU of zucchini

The presence of vitamins and minerals in zucchini has a positive effect on the human body. The vegetable is a natural sorbent and removes toxins; fiber improves digestion. Eating zucchini will solve an important postpartum problem for many women - constipation. The vegetable is perfectly absorbed by the body, allowing you to quickly return to a slim figure.

Useful properties of zucchini:

• improves vision, hair structure, skin condition;
• burns fat;
• helps fight inflammatory processes;
• helps the normal functioning of nerve cells;
• supports the immune system;
• prevents the occurrence of blood clots;
• supplies the brain with oxygen;
• strengthens bone tissue, has a beneficial effect on teeth, hair, nails;
• gives the body energy;
• participates in the synthesis of hemoglobin.

Expert opinion

Sokolova L. S.

Pediatrician of the highest category

Despite the many beneficial properties, the vegetable should not be overused. Zucchini has a diuretic effect: consuming it in large quantities will lead to leaching of nutrients from the body.

Rules for eating zucchini during lactation

The mother is allowed to eat a small amount of zucchini two weeks after birth if she ate them during pregnancy. Like all new food, zucchini must go through a “trial period” of a day or two. If your child is doing well, then eat zucchini once or twice a week.

https://www.youtube.com/watch?v=cgaG9Dj8kOQ

How much can you eat at one time? For starters, one or two circles will be enough. Then bring your portion to half a small zucchini. You shouldn’t eat them every day, because the diuretic effect of this vegetable also affects the child, and the necessary substances are washed out of the body.

If you have an unused piece of zucchini, there is also a cosmetic use for it. Hair after childbirth often doesn’t look very chic, and zucchini juice will help. Rub it into your scalp before washing to improve the appearance of your hair. A face and neck mask made from fruit pulp fights dry skin and wrinkles.

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 will perfectly complement the diet menu. In addition, the peel of the vegetable has a healing effect, so do not rush to throw away the peel after peeling. The peel can be used as a face mask. It will improve the condition and appearance of the 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.

Heat treated

Heat-treated vegetables are the most suitable option among all zucchini dishes for a nursing mother. Depending on your gastronomic preferences and imagination, you can prepare various dishes from vegetables:

• pancakes;
• stew;
• casserole;
• caviar;
• stuffed zucchini.

Heat treatment options:

• fry;
• stew;
• cook;
• cook in a slow cooker;
• bake in the oven.

It is very important not to add too many spices. A large amount of salt in a dish will retain water in the body. Other spices and seasonings, especially store-bought ones, can upset a baby’s stool or cause allergies.

Zucchini and caviar from them: are they allowed for a nursing woman? Recipes for dishes during breastfeeding

All mothers during lactation should be more attentive to their diet, since the child’s diet depends on their nutrition.

Some foods are not suitable for newborns and can lead to allergic reactions and tummy pain. Even the most ordinary foods can cause anxiety in a nursing mother.

In particular, is it worth eating zucchini while breastfeeding? Is this harmful for the child? What can a nursing woman prepare from zucchini?

Potential Harm

Despite the large number of positive properties, you should not eat a lot of zucchini during lactation, as it may not have a very good effect on the body. This is because, like cucumbers, it is a strong diuretic.

Zucchini, along with harmful toxins and waste, flushes out substances that are necessary and important for the body. This can lead, for example, to potassium deficiency, which in turn can lead to the development of heart failure and other diseases.

Also, the acid contained in thermally unprocessed vegetables can cause abdominal pain, and intestinal disorders can develop in both mother and child. Allergic reactions are possible when using low quality zucchini.

These scenarios are only possible if the vegetable is consumed too much. A safe portion for a woman during lactation will be 200–300 grams per meal. It is recommended to include zucchini in the menu no more than three times every 7 days.

How to choose

A nursing mother must carefully select the foods in her diet and carefully monitor their quality.

Zucchini grown in your own garden is the most useful, as it is freshly harvested and does not contain nitrates.

What you should pay attention to when choosing a vegetable:

The skin is elastic and without roughness, without dark spots or damage by insects. Not rotten or moldy.

The color of the squash should range from pale green to bright, possibly green-brown. Yellow color means that the zucchini is frozen or starting to rot.

The optimal size of zucchini will be 25–30 centimeters; such a fruit will be of better quality and will bring maximum benefit. A large zucchini has too many seeds.

In the summer you need to eat vegetables from your own garden; if you don’t have one, you should buy zucchini at the market from a summer resident. They, as a rule, do not contain nitrates and other harmful substances, because they are not treated with chemicals.

Are fried zucchini allowed during lactation?

A nursing mother needs to remove fried vegetables from her diet. Fatty foods increase the fat content in breast milk. Such food will be difficult for the child’s fragile digestive system; it is still difficult for the stomach to digest.

Also, when frying, a large amount of useful substances evaporate from zucchini and harmful carcinogens are formed (mainly when frying over high heat).

Breastfeeding women need to choose other, healthier cooking techniques. As an option, bake or stew vegetables, which tastes just as good as fried vegetables, but is more beneficial and is better digested by the child’s stomach.

The baby's digestion of food depends on the food the mother eats, so you should avoid fried foods.

Is squash caviar allowed for a nursing mother?

Many breastfeeding women do not know whether zucchini caviar is allowed for them. Nutrition experts and pediatricians do not see anything negative in this food product. When harvesting it, all the beneficial properties of zucchini are not lost.

The recipe also includes such valuable products as eggplant, carrots, onions and bell peppers. Without a doubt, this combination of vegetables will have a positive effect on the digestive system due to the large amount of fiber it contains.

However, in order to safely consume caviar from zucchini, a young mother needs to take some points into account. The ideal option would be a product that is prepared at home, so there is less chance that the caviar will contain low-quality vegetables.

But when you can’t prepare a dish yourself, you should choose a preparation made from boiled rather than fried vegetables. It will contain more vitamins and nutrients, and digestion will be easier.

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Healthy recipes

What can a nursing mother cook and eat from zucchini without fearing for her health? Let's study some recipes: casserole from vegetables, pancakes from zucchini and caviar from them, prepared for the winter. These dishes are not difficult to prepare even for a novice cook.

Zucchini casserole

It will require:

• Zucchini – 600 grams;
• Minced meat – 300 grams,
• Tomatoes (large) – 4 pcs.;
• Rice cereal – 100 grams;
• Egg – 2 pcs.;
• Cheese – 50 grams;
• Salt;
• Vegetable oil.

Preparation:

1. Pour boiling water over the rice and soak in it for twenty minutes.
2. Grate the zucchini (coarse is preferable), add salt and strain, removing unnecessary juice.
3. Cut the tomatoes into circles.
4. Grate the cheese onto a fine grater and mix with beaten eggs.
5. Mix the rice (after draining the water) and minced meat.
6. Grease a heat-resistant dish with oil and place first the grated zucchini, then the mixture of minced meat and rice, then the tomatoes.
7. Brush the dish with eggs mixed with cheese.
8. Place in an oven heated to two hundred degrees. Baking time – 35 minutes.

Zucchini fritters

Zucchini pancakes can be eaten with sour cream.

Ingredients:

• Zucchini – 0.5 kg;
• Large egg – 1 pc.;
• Herbs, salt and seasonings - to your taste.

Method of preparation: wash and chop the zucchini using a grater, add chopped herbs, an egg with salt and spices. Mix the ingredients. Fry the pancakes in a dry frying pan until browned.

Zucchini caviar

Homemade zucchini caviar is a wonderful breakfast dish for the whole family.

We will need:

• Zucchini – 6 kg;
• Tomato paste – 0.5 kg;
• Sugar – 0.2 kg;
• Vegetable oil – 0.5 cups;
• Vinegar 9% – 10 tbsp. spoon;
• Salt – 3 tbsp. spoons;
• Garlic – 3 cloves;
• Ground black pepper – 0.5 teaspoon.

Preparation: pass the zucchini through a meat grinder and transfer them to a large container, pour in the oil, salt, add sugar and spices. Place the mixture on the stove. After boiling, reduce the gas and cook for another 40 minutes.

Grind the mass with a blender (if you want a harder texture, you can skip this step). Add the crushed garlic mass, vinegar solution and cook for about ten minutes.

Place the resulting dish in sterilized jars, wrap and cool.

Adding zucchini to your diet during lactation is not prohibited, but you need to be moderate in consumption and control the freshness and quality of the vegetables. It is important to monitor how the child’s body reacts and if there are initial allergic reactions, immediately stop eating zucchini until you finish breastfeeding.

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