My breastfeeding drama as a new mother is enough to write volumes on, but it’s a story to be told at another time. Today I’d like to touch on the most recent and exciting culinary development for Kai, our four and a half month old. Starting at three months I stopped breastfeeding and Kai went on formula. Shortly following that it was clear he was having teething pains: drooling, putting his hand in the mouth, having short bouts of uncontrollable crying, and with clear pain in his eyes.
Around the same time he started eyeing my breakfast yogurt. He was downing bottle after bottle and I thought that perhaps he wasn’t getting enough to eat; he was clearly ravenous and milk wasn’t cutting it. So I started to mix one bottle a day with some powdered organic rice porridge (available at Jenny Lou’s and April Gourmet). This went down well, and after a few days I added a little mashed banana. I gradually expanded his palate with mashed boiled carrots, then some mango, then some boiled egg yolk. Just today we added boiled peas and fresh peaches. The Chinese style of feeding a peach to a baby is to cut off a small slice and scoop out the insides with a tea spoon. He seems super happy and well fed!
Occasionally other moms will remark that it is too soon to be feeding a baby solid food, but I believe in following my intuition. I know the right thing for my baby and I see the proof in his smiles, his growth, and his diapers. I think that introducing him slowly to solids as we did was the right thing to do for our baby. My advice is to educate and trust yourself. Every child is different, and only you know your baby’s every burp, toot, poop, and facial expression. There never has been and never will be a universal blue print for how to parent correctly. Of course there will be times when we will make mistakes, but “momma knows best.” So have some faith in what you think is right.
Theresa Pauline is a yoga teacher, social entrepreneur, momma, wife, and beijingkids contributor. You can find out more about her at www.taozitreeyoga.com
Photo: Theresa Pauline
