Milk Producing Veggie Jasmine Rice Stir Fry

 

Eating certain veggies like bitter greens and cruciferous vegetables while breastfeeding can cause a lot of bloat for the baby. Their stomachs are still developing and certain foods can be a bit harsh and make them insanely gassy (insert Elanor – she’s so sensitive to everything). I’ve found that this particular vegetable mix (a little bit of white onion, zucchini, mushrooms, carrots and yellow squash) are pretty neutral in the baby’s system and less likely to cause any irritation in their little bodies. Same goes for the white jasmine rice over brown rice for me personally. Everything at this stage is trial and error so I added a little soy sauce in to see if it would bother her and it was totally fine. I swear the second you have your last bite – your breasts are filled with milk. And…for those who aren’t breastfeeding, your breasts literally grow with each bite. Jkjk… I couldn’t help myself :/

INGREDIENTS (ALL ORGANIC):

  • Jasmine white rice (brand linked here)
  • 1 cup Crimini Mushrooms
  • 1 large Carrot (or 2 small)
  • 1 medium size Yellow Squash
  • 1 medium size Zucchini
  • 1/4 Yellow Onion
  • 2 tbs Low Sodium Tamari Soy Sauce (optional, brand linked here)
  • 3 tbs Olive Oil
  • Sea salt to taste

PROCESS:

Rice:

  1. Combine rice and water in a pot and bring to a boil
  2. Cover with lid, reduce to simmer and cook for 15 min
  3. Remove from heat (with lid on) and let steam for 10 min
  4. Fluff with fork

Veggies:

  1. Boil 1 cup of water and add sliced carrots to boiled water for 2-3 minutes until they soften
  2. Add carrots and cut up yellow squash, zucchini, onion, and mushrooms –  sauté on medium/high heat with water or olive oil
  3. Add in cooked jasmine white rice, mix together, add low sodium tamari soy sauce and sea salt to taste and enjoy!

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