Wednesday, November 5, 2008

Boosting your kids immunity - Part IV

SMALL FAN stopped coughing for 2 weeks and now his cough is back. Went to see his doc the week before and doc suggested Antibiotic again. This time, both doc and myself decided to wait and see first before getting him on the med again. So he was on normal flu medicine for 1 week but still no effect and the phlegm seems to be getting more.

Desperate mommy then tried looking thru the net for soup or remedy for reducing phlegm and stumble upon this thread in one of the Motherhood website/forum and the following soup for reducing phlegm:

To clear phlegm:-

Yellow Pear + Rock Sugar + water
( cook in slow cooker about 4/5 hours - this will help to vomit out the phlegm)

To cure the cough and phlegm:-

Yellow Pear + Rock Sugar + Chuan Pei + Water
( cook in slow cooker about 4/5 hours, you need to filter out the chuan-pei)

To cure cough:-

pear + chuan1 pei4 + nan2 xing4 + bei3 xing4 + chen2 pi2 + hong2 zao3 + chicken (i use pork), boil 2 hours.

I tired making the yellow pear, rock sugar and chun pei soup for SMALL FAN and it seems to work, he seems to be coughing less. But he still vomit when he cough, I hoping is to get rid of the phelgm. I'm planning to let him drink the soup continuously for a few days and see if his condition will improve.

I also started him on Vitamin C with Zinc from Brand's Essence. Hopefully, it will help build up his immunity so he won't caught the flu virus so often. Why I chose Brand's? Because that is the only Vit C that I can find that contains Zinc and no preservatives and colouring. Many of the kids vitamin contain so much colouring and favourings and gelatin and stuff like that, not sure how it might affect the kid if they take the vitamin long term.

Incidentally, I was reading the Lifestyle magazine by NTUC and saw this advertisement on Goat's milk, say that it won't cause phlegm like cow's milk. So, I'm thinking of buying a bottle and let SMALL FAN try to see if he likes it. Maybe, it can help reduce his phlegm.

Monday, November 3, 2008

Homemade Baby Food: Chicken Stew with Carrots and Corn

Chicken Stew with Carrots and Corn
  • 2 medium potatoes
  • 1 carrot
  • 1 chicken thigh
  • 1/3 cup frozen corn
  • 210 ml formula milk
  1. Trim and peel the potatoes and carrots, rinse under cold water and then chop into small cubes.
  2. Rinse the chicken thigh. Place in a small pan with the potato and carrot.
  3. Add the corn and milk. Cover and simmer for 20 minutes until the chicken is cooked. Debone the chicken and puree it with the rest of the vegetables until smooth.
  4. Spoon a little into a bowl and served.
  5. Freeze the rest.
Note: As I have some leftover broccoli, so I added a few florets to increase the nutritional content. Recipe made about 3 servings for my baby girl, for big eater, I think 2 servings.

Verdict: Baby FAN loves this and so is her daddy BIG FAN, he slurp up the puree after Baby FAN had enough...ha ha..

Soft Oatmeal Cookies

Have a sudden craving for Subway Cookies but was worried about the nutritional value of the cookies as I'm currently breastfeeding and don't want too much sugar to get into the milk. So I decided to baked my own cookies. Got this recipe from All and modified it a little to make it more nutritious. The cookies was really crispy in the outside and soft inside, yummy...

Soft Oatmeal Cookies
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar & 1/2 white sugar (I replace with 3/4 cup light muscovado sugar that I bought from NTUC)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cups all-purpose flour (I used unbleached flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup quick cooking oats
  • 1/2 cup raisins
  • 1 tbs wheatgerm (I added this for the additional nutrients)
  1. In a medium bowl, cream together butter and sugar. Beat in egg, then stir in vanilla. Combine flour, baking soda, salt; stir into the creamed mixture. Mix in oats, raisins and wheatgerm. Cover, and chill dough for at least one hour.
  2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
  3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Afternote: it's now 3rd day and the biscuit now taste even softer and moist, yummy...


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