The first few weeks after my son was born, I think the only person who took nursing as seriously as me is Shai. My sole purpose was to make sure his needs are being met – and since he’s a hungry little guy, that meant pumping or feeding every 2 ½ to 3 hours.
Breast milk is like liquid gold for babies, protecting him against infection, giving him all the nutrients he needs to grow, and setting him up for a generally healthier life. It’s also a huge time commitment; between feeding sessions, there’s not a whole lot of time for much else. For me, those precious few spare moments were usually filled with catching up on work, taking a quick shower, or, when I’m feeling fancy, putting on some mascara (glamorous, isn’t it?).
So when I did have time to cook, it was something fast to make, relatively healthy, and, knowing what I eat impacts my milk production, doesn’t upset Shai’s tummy – dishes like Lucky’s Quickie Chicken and Salmon with Mustard Sauce.
Up first: Lucky’s Quickie Chickie. I love this recipe because I’m obsessed with vinegar. The honey and balsamic vinegar just work so well together. It also helps that it’s practically foolproof, so, even with my basic cooking skills, I had no trouble making this.
Lucky’s Quickie Chickie from Allrecipes user Lucky Noodles
Total Time: 20 Minutes
- 1 ½ tsp Honey
- 1 ½ tsp Balsamic Vinegar
- 6 oz Chicken Tenderloin Strips
- 2 tbsp Chopped Fresh Basil
- Extra Virgin Olive Oil
- Salt and Pepper
- Heat olive oil in a nonstick pan over medium-high heat.
- Season chicken to taste with salt and pepper. Cook chicken in hot oil until no longer pink in the center (3-5 mins)
- Stir in basil, honey and balsamic vinegar and cook for an additional minute.
And finally, Salmon with Mustard Sauce. Like pregnancy, you need to be careful what you eat when nursing. I’ve read so many different things about what’s great and what’s terrible for breast milk and come to the conclusion that there is no conclusion. Everything is both great and horrible and will make your baby thrive while withering away. I know lots of articles have said no fish whatsoever while breastfeeding, but a lot have said exactly the opposite, so for now, I’m going to take the everyone is different approach: What might not work for your baby might be fine for mine.
What I liked most about this recipe is it’s really filling but still feels light – probably because I didn’t need any oil to cook it in. The sauce was creamy and delicious, with the herbiness of the mustard and dill playing nicely with the sweetness of the honey and acidity of the lemon. (Do I sound like an expert chef yet?) Bottom line: it was easy, good and good for me – so that’s definitely a win in my book.
Salmon With Mustard Sauce from Food
Total Time: 25 Minutes
- 4-6 oz salmon steaks
- 1 c dry white wine
- 2 minced shallots
- 2 tbsp minced fresh dill
- ¼ c plain nonfat yogurt
- ¼ c Dijon mustard
- 2 tbsp honey
- 1/8 c lemon juice
- ¼ tsp Pepper
- Preheat Oven to 400º.
- Place salmon steaks in large, deep baking pan; sprinkle with pepper and cover with wine. Sprinkle with minced shallots.
- Bake for 12-15 minutes, basting often with wine.
- In a small bowl, mix dill, yogurt, mustard, honey and lemon juice until smooth.
- When salmon is done, serve and top with creamy mustard sauce.
Photo Credit: Daniel Zelikovsky