Aug 8, 2017
By Stephanie Simons,
Head Pharmacist,
Lindo’s Pharmacy in Devonshire
August is Breastfeeding Month. A natural bonding experience between a mother and her baby, breastfeeding can be one of the most significant things you do in the early days of your baby’s life. But it isn’t for everyone. For a variety of reasons, some parents choose to feed their baby formula instead of breast milk, or a combination of the two.
Whatever decision a mother makes for feeding her baby is a personal one and is therefore the right decision for her situation. The important thing is to understand the facts so the choice is well-informed and healthy for baby, mom, and the whole family.
Breastfeeding is nature’s way of feeding your baby. Breast milk is full of lactose, protein and fats that are easily digested by baby’s little tummy. It delivers a healthy dose of antibodies to fight viruses and bacteria with every feeding, and can even lower the risk of some illnesses including asthma, allergies, ear infections, respiratory illness and possibly diabetes, obesity and some cancers.
There are benefits for mom as well. A breastfeeding mother can burn up to 500 calories a day, which aids in losing unwanted baby weight. Breastfeeding helps shrink the uterus, which also helps mom get back to pre-baby shape. It lowers mom’s risk for breast and ovarian cancers and might help protect against osteoporosis. It’s also free, and doesn’t require equipment that can be bulky and require sterilization. And best of all, it’s a unique opportunity for mom and baby to bond.
But as natural as breastfeeding is, it doesn’t always come naturally. Sometimes baby has trouble latching properly, which makes feeding challenging and can cause sore nipples. This happens especially during the first few weeks of feeding and can be relieved by holding a bag of ice or frozen peas on the area. Clogged ducts, cracked and dry nipples and mastitis are other problems that can usually addressed by a breastfeeding consultant or your doctor.
Creams specifically for sore breasts, breast pads and special breastfeeding aids are available in our pharmacy to help nursing moms. And ask the pharmacist about the best supplements for breastfeeding moms.
Contact La Leche League at 236-1120 for help as soon as you experience a problem, so breastfeeding doesn’t become frustrating or a source of stress for you and your baby.
Not all moms experience problems and the majority have an overall positive experience. If you follow a healthy diet, get as much rest as possible and drink plenty of fluids, you and your baby will enjoy this time together.
For some moms, however, breastfeeding isn’t the best option. A decision to not breastfeed can stem from a mother’s comfort level, stress, lifestyle, convenience, some medical conditions and sometimes frustration from early problems with breastfeeding. For these moms, infant formula is a healthy alternative.
Formulas are designed to be similar to breastmilk, with a combination of proteins, sugars, fats and vitamins. Formulas even contain some nutrients – such as Vitamin D – that are not found in large quantities in breastmilk. They come in a variety of types to fit parents’ and baby’s needs.
Feeding by formula allows for the father and others to participate in feeding. Formula is not digested as easily as breast milk, so feedings are not required as frequently. And feedings with a bottle can still be a special bonding moment between mom and baby.
Whatever your choice for feeding your baby, cherish the time. Those quiet moments while feeding – even in the middle of the night – will pass before you know it. Take the time to quietly snuggle your little one and know you are giving them a great start.
Stephanie Simons is the head pharmacist at Lindo’s Pharmacy in Devonshire. She earned her Bachelor of Science in Pharmacy at Massachusetts College of Pharmacy and has been practicing for over 20 years. She is a registered pharmacist with the Bermuda Pharmacy Council and is a member of the Bermuda Pharmaceutical Association.
Jul 24, 2017
Frosé (frozen Rosé) is the ultimate summer slushie for adults. Made with a blend of rosé wine, fresh fruit, sweeteners, and a dash of lemon juice, frozé is a refreshing cocktail that’s trending as one of summer’s hottest drinks.
Ideally Rosé wine is poured into a container, or ice cube trays, and frozen overnight before blending, but the following recipe uses ice to whip them up on the spot for guests.:
Get creative! If strawberries aren’t your cup of tea, use other fruit like watermelon or mango but try to match with a dry Rosé with notes of those flavours.
Note: If you don’t have simple syrup on hand, just substitute with 3 tablespoons of finely granulated sugar or honey.
Makes: 4-6 servings
Ingredients
1 750ml bottle of dry Rosé, chilled
2 cups fresh strawberries, chopped (plus more for garnish)
2-3 tablespoons simple syrup, (or grenadine) more or less, to taste
2 tablespoons fresh lemon juice
ice
Directions
- In a blender, purée strawberries. Pour the mix into a fine-sieved strainer set over a bowl. Using a spatula, gently swirl the purée against the strainer. Scrape off any purée caught on the underside of the strainer. Wash and dry blender for next step.
- In a blender, combine the Rosé, strawberry puree, simple syrup, and lemon juice. Add about 2 cups of ice and blend until slushy. If the mixture is too watery, add more ice and blend until desired consistency is reached.
- Serve immediately and garnish with fresh strawberries.
Frosé will keep up to a week in the freezer.
Jul 17, 2017
This cold soup is bursting with fresh flavour. You can’t miss the hint of sweetness the watermelon adds to this gazpacho recipe.
Serves: 6 Prep time: 10 minutes
Ingredients
5 cups seedless watermelon, cut into chunks
1 1/2 cups chopped tomato
1/2 cup chopped cucumber
1/2 cup chopped red bell pepper
1 clove garlic
1/2 jalapeno pepper, seeded and minced
1 tablespoon chopped fresh basil
2 tablespoons fresh lime juice
1 tablespoon balsamic vinegar
salt and white pepper, to taste
For Garnish:
2 scallions, finely chopped
1/2 medium red bell pepper, finely chopped
1/2 cucumber, finely chopped
Watermelon, sliced into wedges
Fresh basil leaves
Directions
- Put all ingredients into a food processor and process until smooth. Taste, and season with more salt, if desired.
- Cover and chill until cold, at least 3 hours or up to 24 hours.
- Serve garnished with chopped vegetables, a wedge of watermelon, and basil, if desired.
Jul 17, 2017
You can’t beat a local catch of fresh yellowfin tuna! In this recipe, tuna steaks are marinated, then encrusted with sesame seeds, and grilled to perfection. Serve with green beans almondine for a complete and satisfying meal.
Makes: 2 servings Total Time: 40 min
Ingredients
2 tuna steaks (1-inch thick, 6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sesame seeds
Marinade
2 tablespoon toasted sesame oil
1/4 cup soy sauce
1/4 teaspoon freshly grated ginger
1 clove garlic, minced
1 scallion, finely chopped
1 tablespoon lemon juice
Directions
- In medium bowl, whisk together all ingredients of the marinade.
- Season tuna steaks with salt and pepper.
- Add tuna to marinade. Turn to coat evenly. Refrigerate 30 minutes, turning once.
- Oil grates on grill and heat to medium high.
- Remove tuna steaks from marinade and dredge steaks (both sides) in a plate filled with the sesame seeds.
- Grill tuna for 2-4 minutes on each side for medium-rare steaks (slightly pink in center).
NOTE: Do not over-marinate the tuna. Acids like lemon, or vinegar, will start to cook the fish.
Green Beans Almondine
Makes: 6 servings
Ingredients
1 pound fresh green beans, trimmed
3 tablespoons butter
1/3 cup slivered almonds
1 teaspoon lemon juice
Salt and pepper, to taste
Directions
- Add green beans to a medium saucepan. Add enough water to just cover the beans. Add a little salt, stir, and cook until the beans are crisp-tender. Drain and set aside.
- Heat a large skillet over medium-heat and add slivered almonds, stirring constantly for about 30 seconds or until lightly toasted. Add butter and lemon juice to skillet; stir. Add the green beans and sauté for 1-2 minutes.
- Season with salt and pepper, to taste. Serve.
Jul 10, 2017
HERE’S HOW TO ENTER:
1. SIMPLY PURCHASE 1 litre bottle of FIJI Water.
2. DROP RECEIPT in entry box with contact details located at front of store.
3. CONTEST ENDS Monday July 31st, 2017. Winners will be picked by August 2nd, 2017.
Shop at any Lindo’s store between June 30th, 2017 to July 31st, 2017 and enter to win FIJI Branded Prizes when you purchase any 1 litre bottle of Fiji Water. Winners will be randomly drawn on August 2nd and announced the week of August 7th, 2017.
Jul 10, 2017
Grab a pot and add water. Throw in some seriously good seasonings, potatoes, corn on the cob, spicy sausage, and shrimp. Cook, drain, and serve with a variety of dipping sauces for an easy, laid-back meal with family and friends. Dry rosé wines and beer pair nicely with the seafood and spicy flavours.
Makes: 6 servings • Prep: 15 mins • Cook Time: 30-40 mins
Ingredients
1 gallon water
1 large onion, quartered
5 garlic cloves, roughly chopped
2 bay leaves
2 tablespoons cayenne pepper
1 can beer
1/2 cup Old Bay Seasoning
1/2 tablespoon salt
3 lemons, sliced in half
2 pkgs (12-ounce each) andouille or Cajun Style sausage, cut into 2-inch pieces
15 small red potatoes
5 ears fresh corn on the cob, shucked and halved
2 1/2 lbs. raw shrimp (26/30 count), shell & tail on (heads removed)
Directions
- In a large pot, add water, beer, Old Bay seasoning, cayenne pepper, bay leaves, salt, lemons, and garlic. Bring to a boil over high heat. Add potatoes, cover and cook 10 minutes. Add sausage and corn and cook for a further 10 minutes. Add shrimp and cook until shrimp just turns pink and is no longer translucent, about 2-3 minutes.
- Drain liquid and discard lemons and bay leaves. Pour into large serving bowl, platter, or on top of parchment paper right on the table.
- Serve with hot sauce, tartar sauce, spicy butter, or cocktail sauce.
Spicy Butter
½ lb. unsalted butter
1/2 tsp. Worcestershire sauce
1 tsp. lemon juice
1/2 teaspoon salt
Frank’s Red Hot Sauce, to taste
In a small saucepan, melt the butter. Remove the pan from the heat and add the Worcestershire sauce, lemon juice, salt and hot sauce. Pour into small serving dishes.
