風花

毎月の食事に何を食べればいいのか、栄養士が推奨するものを見てみよ...

2021-10-25T16:34:50+09:00

栄養は母乳育児の基本であり、様々な食品を摂取することが十分な栄養を得るための基本です。また、栄養だけでなく、1日に摂取する水の量も母乳の出に深く関係しています。

そのため、毎日、水を多めに飲み、鶏がらスープ、鮮魚スープ、豚足スープ、豚のあばら肉スープ、野菜スープ、豆腐スープなどの液体の食べ物を多く摂るようにしましょう。

確かに授乳中はスープを多めに飲んだ方がいいのですが、無闇に飲まないように気をつけましょう。

1.產後食譜方法食前にスープを飲みすぎない。食前にスープを飲むことで食事の量を減らして体重を減らすことができますが、栄養を補給するためには食事の量を減らすよりも増やす方が良いので、食前にスープを飲みすぎないようにしましょう。

2 スープを飲みながら肉を食べる。汁物に含まれる栄養素は肉の1/10程度であり、お母さんや赤ちゃんの栄養状態に合わせて、肉と汁物を一緒に食べることが大切です。

3 油分の多いスープを食べるのは好ましくありません。多くの人は、学生にとって「濃い」スープの方が栄養価が高いと思っていますが、実は、その濃いもののほとんどは脂肪を通しているのです。濃すぎるスープや脂肪分の多いスープは、母親の食欲に影響を与えるだけでなく、赤ちゃんの脂肪細胞に消化不良の下痢を引き起こすリスクが高くなります。また、お酒を飲みすぎると、産後の母親の体重管理が難しくなります。

伝統的には、豚レバー、紅ナツメ、黒砂糖などの「血」に良い食材を加えることも可能です。ただし、黒糖水は糖分が主成分なので、毎日大量に飲むのはおすすめできません。産後のエネルギー補給や体力回復のために、医師や専門の栄養士の指導のもと、多少の黒糖を加えることができます。

日本酒は信頼性が低く、有害な場合があります。アルコールは赤ちゃんの母乳に混入するため、赤ちゃんの心身の発達に大きな悪影響を及ぼす可能性があります。

出産後の母乳育児の期間も見逃せない

母乳育児はお母さんと赤ちゃんの両方に多くの利点があることから、世界保健機関（WHO）は、赤ちゃんが6ヵ月間母乳だけで育てられ、2歳になるまで、または補完食を加えてそれ以上の期間、母乳育児を続けることを推奨しています。

母親の食事は、母乳育児期間に必要な栄養を確保するためだけでなく、ミルクの味や匂いを通じて、赤ちゃんが補完食品を受け取り、その後の人生で変化に富んだ食生活を送るために微妙な影響を与える、様々な食品を含む栄養バランスの取れた食事です。

坐月子時這麼吃，身材恢複得又快又好，各位孕媽們看過來吧！

在每個人的一般認識裏，坐月子應該是碰不得的，各種湯滋養身體。事實上，這種方法對母親非常不利。雖說生完孩子學習以後我們需要更加注重學生身體跟營養的補充，但是我國月子裏不能碰水會使他們身體上殘留的病菌趁孕婦進行身體虛弱時入侵，所以坐月子一定要清...

想在生完孩子後恢複體型嗎? 給你一個產後食譜

產後修複的主要項目是坐月子。產後半年是身體恢複的黃金期，坐月子是改善身體的最佳時機，一定要注意。坐月子不僅要健康、營養、全面，而且不能攝入過多的脂肪。應該消耗掉懷孕以來身體長期儲存的不良脂肪，同時為母乳喂養打好基礎，讓乳汁快速流動，乳汁充足...

この方法で食べれば、早く回復してレシピ！

一般的には、動物性たんぱく質の摂取が乳汁分泌に影響するため、卵、肉、魚、動物の肝臓、血液などを多めに摂るようにします。これは、科学的かつ合理的な方法で、授乳期の1日の食事管理の推奨量を守ることで可能になります。参考までにおすすめのレシピをご...

chocolate chips to the dough

2016-06-15T17:13:20+09:00

Chocolate Crackles were always included on the plates of Christmas cookies my mom put together every year for her friends, coworkers, and relatives. I’ve always loved their crackled appearance and chewy texture so I like to continue the tradition and include them on my Christmas cookie plates as well. But this year I decided to change up the plain chocolate cookie recipe a bit by adding chopped dried tart cherries and extra chocolate chips to the dough.

If you’re not one to mess with tradition, you can easily leave the cherries and extra chocolate chips out of the recipe and they will be a traditional chocolate crackle (also sometimes known as chocolate crinkle). The recipe was passed down from my mom but I’m not sure of the original source. It’s a very popular cookie around these parts and I’ve seen the identical recipe in local community cookbooks as well as online.

I baked a few batches of these cookies a bit early this year in order to participate in the Great Food Blogger Cookie Swap, a fun blogging event where food bloggers get paired up with other food bloggers and send and receive fresh-baked cookies through the mail. I mailed out a dozen cookies to three different people and then received cookies from three others. It was a fun and delicious way to participate in the food blogging community. Another great thing about the food blogger cookie swap is that it raises money for Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.

It could also be doing something

2016-05-09T19:10:10+09:00

And by adventures, this could mean anything really…as long as we are together doing something fun or new. It could be traveling together to far off lands, or just taking a short staycation somewhere nearby. It could also be doing something or going somewhere none of us has done or been before.

We already had a beach trip earlier this year (we love the beach!), and are hoping to squeeze in more before the summer’s over (although living in the island paradise that we do, who says we really need to stick to summer!). A bigger trip is already in the works for later this year (it will be our first time to travel outside the country just the four of us!). Meanwhile, I am hoping to sneak in shorter and simpler jaunts closer to home.

Our weekend in Tagaytay was one such mini-jaunt….a chance for a quick but fun weekend escape.

Tagaytay is an easy weekend (or even day trip) destination for us weary city folk. Relatively simple to get to, a car ride of an hour and a half or less, with various routes (if you’re interested in alternate routes let me know…my hubs is the expert!). When you arrive there are a lot of things for all ages to enjoy. Restaurants aplenty covering many cuisines, with everything from the ubiquitous “bulalo” houses (a must in my book! Also tawilis!) to fine dining establishments. There are spas where couples (or singles!) can hide away for the weekend, and parks where kids can run around. And, of course, finding a nice cozy seat with a view, to sip something warm and revivifying while gazing at Taal lake and its famous crater. Listing all the things to do would take up a whole other post (maybe for another time?)!

We were initially going to see a development by Mañosa Properties, which I am currently in love with (I have always been a fan of Bobby Mañosa and his dedication to Filipino design) and we thought…why not make a weekend of it? So that’s what we did! We packed up the whole family (plus my mom!) and off we went…and landed at the pristine white steps of The Boutique Bed & Breakfast.

There is no high-fructose corn syrup

2015-02-24T16:41:13+09:00

As a kid, I loved Fudgsicles. It has been years since the last time I enjoyed a fudge bar. I finally caved in and was about to pick up a box at the market. I was a bit overwhelmed by the selection of chocolate fudge bars in the freezer section. Did I want the low-fat version? How about the 100-calorie fudge bars? Maybe the dairy-free ones?

I’ve never been one to count calories and whenever I see “low-fat” I usually think bland, artificial, or processed. Upon checking the box’s ingredient label, I was bummed to see more than 10 ingredients in a simple chocolate fudge bar. So I went back home and made my own version. I must warn you- my frozen fudge bars are far from low fat. However, unlike the boxed version sold at the market, my bars use simple ingredients. There is no high-fructose corn syrup, palm oil or hard to pronounce preservatives. My ingredients list includes: cream, milk, chocolate, cocoa powder, sugar, a pinch of salt, and cornstarch (and the optional instant espresso powder to intensify the bar’s chocolate flavors Dream Beauty Pro).

You must be wondering, why would you include cornstarch? Ice cream is made rich and creamy through the use of egg yolks. Since these fudge bars are eggless, the addition of cornstarch is necessary to plump up and thicken the chocolate mixture. Just be sure to bring the cream-milk mixture to a boil to cook out any cornstarch taste .

I had big pans for these frozen fudge bars. I wanted to dip them in rich dark chocolate and cover them with rainbow sprinkles and toasted cocoa nibs. However, I failed to factor in exactly how hot my kitchen was. As soon as I removed the frozen bars from the popsicle mold, they started melting. (Mind you, in anticipation of such problems, I had chilled my marble slab and plate ahead of time reenex.)

luckily came out good and edible

2014-07-30T18:37:42+09:00

Plum in the Chicken, yes you read it right it is Plum Chicken, full of flavors, sweet, sour, spicy, tangy actually with each bite of chicken all those spices with plum create a medley of flavors in your mouth and you end up licking your fingers or I should frame it this way it is finger licking good. Inspiration for this plum chicken comes from caramelized duck I tasted in Hong Kong, which is quite a popular dish in the menu of most of the restaurants mathconcept.

One day I was walking around kormangala for a photo shoot luckily I bumped into a fruit vendor selling plums on his handcart so I bought a kilo or so mathconcept, that time I had no recipe in mind so to preserve those plums I made puree and kept in the fridge, coincidently few days later IFBM (Indian Food Blogger's Meet), the first ever Blogger's meet in India which is happening in Bangalore announced the Kitchen Aid Contest. The winner of the contest wins a Kitchen Aid Chopper and I could not resist missing any single opportunity to be proud owner of Kitchen Aid gadget.

I love cooking challenges, they make you get out of your comfort zone, think out of the box and create something unique. If this Plum Recipe Challenge won't be there I would have cooked simple Chinese Chicken without thinking much about giving it a twist but with some plum puree in hand and the pressure of submitting recipe before deadline compelled me to get creative and experiment, which luckily came out good and edible mathconcept.

I’ve learned from her

2014-06-19T15:55:48+09:00

This recipe is one of the ones I make most for dinner. It’s fried tofu wrapped in a caramelized ginger, sugar, and soy sauce mixture. My mom made this dish a lot while I was growing up, and it’s my favorite recipe that I’ve learned from her.

After helping me move into my new apartment two months ago, my mom bought me 16 packages of tofu (thanks Costco…). So I have had plenty of opportunities to practice this recipe over the last couple of weeks. The key to a pretty tofu is to pan fry it on low heat but for longer time. I know, this is takes longer which is not the best if you’re already hungry. But if you let the tofu sizzle all its water out and get fully dehydrated your tofu skin will be so perfectly crispy, every minute will be worth it. To make the tofu cook faster, blot each tofu with a paper towel before placing it into the pan for frying.

This dish is best served with rice, and green vegetables as a side dish. The best part is — it’s healthy and vegan too! The tofu comes out crispy on the outside, soft on the inside.

the visiting guest chefs

2014-05-29T11:52:01+09:00

Perhaps my favorite aspect of the Twelve Days of Christmas at The Restaurant at Meadowood is the “cross pollination” that takes place among the chefs and cooks here at Meadowood Napa Valley.

There’s quite a bit of dialogue among chefs nowadays, thanks to the internet and the well-ridden circuit of international chef congresses and conferences that bring proximity to what would otherwise be a rather scattered community of culinary artists and voices. However, rarely do those meetings allow for any meaningful interaction among the chefs: they pop in to make their presentation, sit through a few others’, and move on to the next conference, where they’ll make the same presentation, and sit through the same ones they saw before. At these events, rarely do chefs get to taste each other’s food, or work alongside each other. These congresses and conferences are best at providing a quick introduction – a snapshot – of what is happening around the culinary world.

But the Twelve Days of Christmas allows for a slightly more intimate, more thoughtful exchange to occur. And this is why this event captures my interest and support more than many others. I see, first-hand, a more meaningful conversation happening among the guest chefs and, perhaps more importantly, with the cooks, who get to work alongside the guest chefs. They talk with each other, they learn from each other, and they taste each other’s food. This is an invaluable opportunity and education for young cooks, and for the visiting guest chefs.

The guest chefs spend at least two days in the kitchen at The Restaurant at Meadowood, getting an immersive introduction to Kostow’s kitchen culture, the community that supports and surrounds him, and the terroir of Napa Valley. They tour the restaurant’s collaborative garden at the Montessori School of St. Helena, and engage with local producers, winemakers, and culinarians.

Needless to say, the collaborative dialogue at the Twelve Days of Christmas is especially rich when guest chefs introduce a perspective or culture that is unfamiliar to the Meadowood Napa Valley community. That is why I am particularly excited about this year’s roster of guest chefs, which brings a diversity of culinary voices – foreign and domestic – to Napa Valley.

French-style scrambled eggs

2014-05-13T15:43:19+09:00

She speaks nary a word of French, but she swathes herself in head-to-toe black (which is, after all, her daily uniform), laces up one of her many pairs of tiny (size 5 ½), aerodynamic, Euro-style Pumas, and hits the streets with the air of one who knows. She is unafraid. She can decipher menus; she can tackle the Métro; she can go into Monoprix with a grocery list and come out victorious. She plays the part so beautifully that Parisians have even been known to stop her on the street to ask for directions—and then stare in open-mouthed surprise when they find that she speaks no French. Now that’s satisfying.

And anyway, language barriers were made for overcoming. She can eek out the essentials when the circumstances require, such as a cheerful “Merci, au revoir” when leaving a store, and she’ll use improvised sign language if necessary. For a while, she was determined to learn how to order her preferred coffee—not a simple café express, but a double espresso with a small pitcher of warm milk on the side—and though she braved my rigorous drills and tests with only minimal giggling, it was soon clear that I’d continue to order for both of us. She may be a genius, but “un double café avec un petit pot de lait chaud” was a bit much to ask. However, once the coffee is securely in her hands, she café-sits like a true Parisienne, and her people-watching skills are unrivaled Floor Stand.

One of my mother’s favorite spots for sitting and staring is Café Beaubourg, a stylish corner overlooking the Centre Pompidou and boasting a sleek ultra-modern look, beautiful people, and sexy cave-like bathroom. I tend to prefer less overtly showy spots* for my café-sitting, but Café Beaubourg is something of a sentimental favorite—if sentimental favorites can have lots of metal, hard edges, and surly waiters—because it was there, one early afternoon a few years ago, that my mother and I had our first French-style scrambled eggs .

The French like their scrambled eggs (oeufs brouillés, or "agitated eggs") creamy, with a texture resembling loose oatmeal. Cookbook author Michael Roberts describes them as “small tender clumps of eggs suspended in an almost sauce-like base,” which makes them sound delicious, slightly mysterious, and wildly complicated. Luckily, there’s no mystery or fancy technique involved. Though I may have first tasted them in a setting better known for chic than comfort, French-style scrambled eggs are the simplest and easiest of pleasures. In fact, they’re perhaps best suited for a “picnic” dinner on the floor, with a blanket around your shoulders and a wine glass at your knee cristal champagne.

When you find yourself stranded nine time zones from Paris and two from your mother, it's good to know about these things solar motor.

A very tasty violence

2014-05-13T15:41:22+09:00

When my former employer Rebecca and her gay husband Jimmy promised another buttery breakfast, they meant business.

As I learned in the Dutch babies episode, Jimmy fears no fat. He is a firm believer in butter, cream, and all things buttercreamy, and his waffles are no exception. Not content to settle for a normal version, he makes a shortbread waffle that is, as one might expect, heavy on the butter. In fact, the batter is rich and thick enough to be dolloped onto the waffle iron with an ice cream scoop, awe-inspiring in a way that’s both very beautiful and completely terrifying.

Rebecca’s straight husband—and comic straight man—John nearly hyperventilated at the sight. Jimmy closed the lid of the iron with cool confidence. Rebecca sipped her orange juice nonchalantly and toyed with a plate of bacon. The whole spectacle sent me into a cold sweat, some sort of strange and dreadful anticipation.

“Jimmy, what kind of syrup do you use on your waffles?” I asked by way of distraction.

“Oh, you know—just the regular pancake syrup. That’s what Rebecca likes,” he replied .

“I’m surprised you’re not a 100%-maple guy,” I said.

“That’s not nearly enough sugar, Little Bird!”* Rebecca interjected; “I need more! I’ve got to have my sugar!”

“Rebecca, maple syrup is sugar,” I reminded her, but it was a wasted effort. She's very serious about these things. When Jimmy makes waffles, Rebecca gets an entire pitcher of syrup all to herself. There’s already a cup of sugar in the batter, but that’s far from sufficient. We’re dealing here with a very unconventional woman, and her sugar needs are only appropriate—wildly immoderate, fantastically indecent, and very, very serious.

Behold, as meager illustration, her plate of waffles, and please keep in mind that this was only the first syrup pour. There would be others to follow, as well as another swipe or two of butter. In the background is her (sizable) syrup pitcher, which of course had to be emptied. If you look closely, you’ll note that each well of the waffle—itself a matrix of sugar and sugar—was swollen with syrup, barely able to hold itself together. I believe that what I witnessed was a sort of violence. A very tasty violence .

Meanwhile, over on my plate, there was less syrup—truth be told, I’m a maple snob—but a similar enthusiasm. The waffles were rich and sweet, with the tight, buttery crumb and snap of a shortbread cookie. In fact, though I’m not usually one to delay gratification, I’d be tempted to save them for dessert, with warm maple syrup and a creamy, melting scoop of good vanilla ice cream.

But then again, saving sugar for dessert would be so conventional .

these certainly fit the bill

2014-05-09T17:32:01+09:00

No one’s been quite been able to explain the popularity of canned corn in France to me. But the explanation of why fresh corn isn’t familiar – or eaten – is that fresh corn is considered animal feed. Which still doesn’t explain how something isn’t fit for human consumption if it’s raw, but if it’s cooked and canned, that’s another story. And when it’s in that sloshy, soggy state, it’s often found in unfamiliar places – like scattered on pizza or piled up in a salade niçoise.

(Which gives people in Nice fits, because it’s pas respectueuse – you’re only supposed to use raw vegetables in a salade niçoise.)

On the other hand, we Americans can’t get enough fresh corn and come August, most of us living in France who’ve been perfectly content to consume wonderful cheese, bread, and wine for the past eleven months, well, suddenly our seasonal clocks collectively kick in and we develop insatiable cravings for plump, fresh tomatoes and corn on the cob slathered with butter and salt .

So how excited was I when a friend took me to Grand Frais, a giant supermarket near where she lives, which specializes in produce, and I was faced with mounds of fresh corn for just €1,50 ($2) for three ears? And if you bought three, they threw in the fourth one for free. Of course, I couldn’t resist (the corn, and the bargain), and proudly exited the store with a big sack containing a dozen ears of corn.

The funny thing was, when she saw my pile of corn, the cashier asked me what animal I was going to feed it to…and I don’t think she was expecting me to point to my friends when she mentioned the word “animals.” I tried to tell her how good fresh corn was, as I’m often wont to do around here (I guess I’m hopelessly Californian – always trying to raise awareness of neglected issues…) but stopped when she told me she didn’t like any vegetables, because she didn’t like the smells of them when they were cooking.

I’ll chalk that up to a curious paradox of someone lucky enough to work in a well-stocked produce store, but was thrilled for myself (and the two-legged animaux I had in tow), and couldn’t wait to smell the corn roasting on the wood-burning fire that we were cooking dinner over later that night preamp.

Although we ate our fill of corn, I must be rusty because I didn’t realize how much twelve ears of corn would yield. (In case you’re on a quiz show, each large ear will give you about 1 cup of kernels, or 150g.) So I needed to find a few other creative ways to use the rest of it.

I turned to my trusty volume of Chez Panisse Vegetables, a wonderful treatise on using all the great vegetables that show up during the four seasons in California, which I dip into frequently, for old time’s sake. In spite of making me a little wistful for all those gorgeous ears of Silver Queen corn and heirloom tomatoes that we used to get at the restaurant all summer, I get my taste of California here in Paris, and continued to spread the word of fresh corn at a dinner party/picnic that I was invited, hosted by a vegetarian friend, and these certainly fit the bill.

In addition to the corn, the other magic ingredient in these tasty corn cakes is corn flour, which is different from corn meal and corn starch; it’s similar in texture to wheat flour, but it is sunny yellow and makes the corn cakes even more corny jimmy choo handbags