Snow-related photos are everywhere (Well, mostly on facebook.) The snow falls (and actually settles) and all of a sudden the most mundane objects become photographic; garden furniture, cars, benches, you name it. Even an empty patio becomes worthy of a photo!

I like that the news and weather always closes with a handful of photos, sent in by enthusiastic viewers - 'Rod from Kent in his back garden', or pictures of proud snowmen sculptors next to their creations. These images are all in contrast to chaotic news reports (just been delivered by the newsreader) of the country's failing attempts to maintain some sort of transport system! The image that always sticks in my mind is the gridlocked 'M25 car park', which in the snow becomes the 'M25 (long stay) car park/ice rink.' 

Out of all the images I've seen, my 'photo of the snow' is one of my friend and her little boy Joe, during his first encounter with the white stuff.

The snowy weather provides a rare opportunity to get some genuinely wintery, picturesque photos of your baby, pictures that could either be used to create seasonal Baby Thank You Cards, framed and given as presents or just kept for the family album. First ever snow is a momentus occasion, enjoy the unique photo opportunities it brings !

After taking a not-so-serious look at 9 Old Wives Tales, and the seemingly random ways in which you might be able to predict whether you're due a baby boy or girl, I thought it was probably time to provide some facts. No more mythical tales, for now, instead, an all singing all dancing list of 4 Essential Prenatal Vitamins, with some advice on which foods contain the vitamins, recipes and a brief overview of the canned VS fresh debate. I have also thrown a little challenge in at end. (Firstly, a disclaimer -I'm providing general information, not specific medical advice.)

Vitamin A 

Why you need it? It helps to maintain healthy teeth, bones and soft tissue. Vitamin A is particularly important for women who are just about to give birth, as it helps with postpartum tissue repair.  By helping to support the respiratory, circulatory and central nervous system, it plays a vital role in fighting off infection. It also known to promote good vision, by producing pigments in the retina of the eye.

Where you find it? Pumpkin, which is in season at the moment! It’s also found in green and yellow vegetables, such as carrots, spinach, broccoli and potatoes, as well as in milk and eggs.

Vitamin A advice - A recipe rich in vitamin A is Roast Pumpkin. It's a satisfying dish that can be enjoyed as a side, or a main (with a separate dish of potatoes or veg perhaps on the side.)

Roast Pumpkin - Directions: Slice the pumpkin into quarters and then scrape out the seeds. You can then leave it in quarters or cut it into chunks. Drissle with olive oil before baking in a 200 degree oven for 60 minutes. If you wanted to add a bit more flavour, you could crush chilli and garlic, add a bit of oil, a pinch of salt and make a paste to rub into the pumpkin. Or, if short of time, you could throw a handful of herbs into the baking tray (fresh or dried.) Rosemary, for example, is a hardy herb that is likely to stay rooted in your herb garden for most of the year. Once the pumpkin is roasted, or towards the end of roasting (for the last 5 minutes or so), you could sprinkle with some grated cheese and toasted nuts. I like the contrast in textures of the gooey cheese and the crunchy nuts. (You could use pine nuts, almonds or pecans.)

Vitamin E

Why you need it? It plays a protective and restorative part in many of the body's functions. Vitamin E is an anti-oxidant, so it protects nutrients such as Vitamin A and C from damage by oxygen, it helps the body to resist infection.  It supports the heart, creating new red blood cells, strengthening capillary walls and dissolving blood clots.

Where you find it? Spinach, fortified cereals, wheatgerm, vegetable oil and nuts.

Vitamin E excursion - Why not go on a trip, or make it your challenge to find the best or should I say the most fortified cereal that actually tastes good. I read an interesting article today, advising on how you should go about choosing the best fortified cereal. Apparently pre-packaged cereal can be a nutrient packed start to the day. Some cereals are high in fibre, others are higher in iron, so the cereal you choose will depend upon the desired affect. A cereal such as Branflakes, which contains a lot of iron, may be a good start to the day if you're suffering from tiredness or if you're feeling weak (and dizzy) or even suffering from anemia.  If on the other hand you are having problems with constipation, then a bowl of All Bran or porridge might help loosen up bowel movements, as these cereals contain the higher amounts of fibre.  A lot of cereal contains wheat, and increasingly people seem to be wheat intolerant, Nature’s Path do a good range that caters for the wheat and gluten intolerant. Millet Rice is my personal favourite from that range, they are high in fibre, low in fat and salt, and naturally sweetened with fruit juice. ( Most importantly, they taste great.)

Vitamin C

Why you need it? It’s an antioxidant, commonly known for helping to build up the immune system.  In pregnant women it plays a vital role in structuring and building up the foetal membrane.  Everyone tends to associate Vitamin C with oranges, but actually 1 cup of strawberries contains 85mg, a much higher level than a single orange, which contains 69 mg.

Where you find it? Tomatoes, potatoes, green beans, peppers and citrus fruits.

Vitamin C - canned? I’ve been reading up on the fresh VS frozen or canned debate and it seems some studies have found that canned foods hold their own when it comes to nutrients. My instinct would be that fresh tomatoes would contain more nutrients, but apparently Vitamin C, A and Thiamine hold up well during canning. Analysis has shown that in some cases (pumpkins for example) Vitamin A levels are higher in the canned product.  Here's another recipe suggestion involving Vitamin A and C. You could make a ratatouille to accompany the pumpkin. Remember you can alternate the colour of the peppers, and choose fresh or tinned tomatoes, depending on which is available to you.

Vitamin D

Why you need it?

It helps with the absorption of calcium, vital for health teeth and bones. Vitamin D is also known as ‘The Sunshine Vitamin’, as the sun essentially triggers the body to begin manufacturing the vitamin. Apparently  10-15 minutes, three times a week should be adequate exposure. But, according to an article just a couple of months ago, Vitiman D deficiency in pregnant women in Britain is unacceptably high. So, it may be worth considering ways of upping your levels, and making sure you do get out in the sun (if it's out) at least once during the day.

Where you find it? Fatty Fish, milk, eggs and sunshine. So fishwise; mackerel, pilchards, salmon and sardines.

Vitamin D dilemma - The whole soak up the sun solution isn’t any good when the wind and rain sets in. Common during British summertime and standard during wintertime. By eating fish that’s high in omega 3, pilchards or sardines on toast for example, you'll increase your absorption. Cod Liver Oil supplements can also help, and might be an alternative if you’re not partial to oily fish, quite a rich food to digest if you have a delicate stomach.

Other vital vitamins -

Thiamin (B1) - helps to raise energy levels and regulate the nervous system. Iron is found in fortified cereal, eggs rice, pork and berries.

Folic Acid - can help prevent spina bifida and also supports and strengthens the placenta. Folic Acid found in citrus fruits, leafy green vegetables, brocolli, beans nuts and seeds.

Iron - can help prevent low birth weight, premature delivery and anemia. Iron-rich foods should help with energy levels during pregnancy. Iron is found in beef, pork, dried beans, dried fruit and oatmeal.

Zinc - helps to produce enzymes and insuline, and can be found in red meats, poultry, beans, nuts, fortified cereals and wholegrains.

Some of the main food groups, such as fruit, meat and vegetables might be harder to measure, vitamin-wise. For example, it could be hard to decipher the exact amount of Vitamin E you ar recieve from your portion of spinach with toasted pine nuts, or how much Vitamin C there is in a handful of strawberries. There are charts you can get which will translate portions into vitamins, but I don't think it's worth becoming too obsessive about.

I am aware there has been conflicting advice on vitamin pills, and it is a little like the ‘should you drink when pregnant ’ debate. I’ve only mentioned a selection of vitamins, and you should get enough of these vitamins from simply eating the right nutrient-rich foods, so essentially, from a balanced diet. If you are concerned you're lacking in any areas and you're looking to take additional supplements, then it’s probably an idea to check with your doctor or nutritionist, just to ensure you’re getting the right dose.

Now for the challenge...

Devise or discover a recipe (any recipe, starter, main or dessert) that contains every single vitamin mentioned in this post. Or, at the very least the 4 main vitamins mentioned.

- Vitamin A,

- Vitamin E

- Vitamin C

- Vitamin D

- Thaimin (B1)

- Folic Acid

- Iron

- Zinc

Many foods contain more than one vitamin, so it's very do-able challenge! I look forward to seeing some delicious recipes posted in the comments section...

Photo credits: via Flickr - PinkSherbertPhotography, OakleyOriginals, Mwri, MagdaMontemor.

Babies will generally start eating solid foods at 4 to 6 months of age . Cue - some food-related neuroticism, a whole new set of things to worry about. You might find yourself measuring your baby up against others, comparing and questioning is my baby too fussy? Is he eating enough? Is he eating too much? What foods should I feed my baby and when? And the list goes on...A lot to consider, so I've made a start. To begin, here are some  indications that your baby might be ready to start on real food.

•  If your baby’s birth weight has doubled
•  If your baby has good control of his neck and head, and can sit up (with some support)
•  If your baby can indicate he’s full by clamping his mouth shut, or pulling away when you offer food.

How much should babies eat?

The majority of paediatricians will say - feed your baby as much as your baby wants to eat. This is bound to vary from time to time, and much like with sleeping patterns, babies do go through phases.  As a little human being, your baby will have his or her own appetite. In terms of eating '3 meals a day' for example, some babies aren't ready until they are 9-10 months, on the other hand some are ready at 7 months. The following general information may or may not apply, and again reinforces the fact that all babies and parenting methods are different...

• When a baby is eating soft diced fruit or vegetables, they may seem to be eating less than a baby who is being spoon-fed purees.
• When a baby is teething, they may eat less for a day or two, but this should only be temporary, and before you know it the appetite will be back. Often bigger and better!
• When a child is preoccupied or distracted in any way, say for example you have just prized away a favourite toy, chances are she’s not going to be enthusiastic about being plonked in a high chair. So, pick your moments!
• When you want a child to get used to eating at the same time as you, establish this as a routine early on. It might not be an instant success for all families, especially if baby particularly likes to be the centre of attention, or if their feeding requires a lot more of your attention. But if this is the case you may just need to ease them into a family mealtime routine more gradually.

Within a few months of baby eating solid foods, you can start incorporating some of the following; meats, vegetables, fruits and cereal. Cereal being a good one to start with. It's a simple, staple food, and you know what you are getting in terms of ingredients and specific nutrients. Brands that create cereals for babies are Heinz, Bebivita and Cow and Gate. You can get cereal dry or pre-mixed and it doesn’t make any difference nutrition-wise, so whether you are at home or on the go, just choose the most convenient.

Types of cereal for babies

• Rice cereal is a popular choice. The grains have been cooked and pulverized and they contain a good source of thiamine, an important B vitamin. It also adds fibre to baby's diet.
• Oatmeal is another ingredient for baby cereal. Like the rice, it is finely ground and is a great source of fibre.
• When baby has got used to cereal, pureed fruit is always something you can add, or small pieces of banana.  A good way of kick starting the 5 a day!

Watch the salt intake

It is worth keeping an eye on salt levels in all your baby's food. Family cereals have a lot of hidden salts and sugars. Not all of them do though, Cow and Gate for example, doesn't have any added sugar or salt. Babies under a year old should have a salt intake of no more than 1g. Babies up to 3 years should have a salt intake of no more than 2g.

When to introduce fruit and vegetables

Fruit and vegetables are introduced at about 6 months. Many paediatricians will recommend introducing fruit before vegetables, but this is simply because babies are born with a preference for sweets.  But there is no evidence that your baby will take a dislike to vegetables if fruit is given first.
I've compiled a handful of tips for getting baby eating vegetables,

• Puree all the vegetables to begin with. Start with green and then progress to yellow, orange and other brightly coloured varieties. So peas and french beans, followed by carrots, sweet potatoes and squashes.
• A typical serving would be 3 tablespoons twice a day, but again this depends on rate of growth and size of appetite.
• Introduce a vegetable at a time, and allow a few days for baby to adapt to each new flavour before trying another.
• As with cereal, you can by a more convenient pre-made version, or you can strain and puree yourself.
• It’s advised that you don’t serve beetroots and turnips to babies less than a year of age. They contain large amounts of nitrates, and these can cause a low blood count in young babies.

Think vitamins and nutrients

Follow the same principles as you would with your own nutrition, although, your baby’s taste buds are not going to be as developed, so don't be disheartened if there are tastes baby just doesn't seem to acquire, there's plenty of time! Persist, but don't get too hung up on any one particular food, move on and try another, and come back to the stubborn food. There's such an array of vitamin-packed foods to choose from, it’s worth testing out as many as possible and encouraging baby in the right direction. Now's the time to start making nutrient rich choices, it is likely to be the fastest period of growth in their life.

• For Vitamin A – Carrots, sweet potatoes, broccoli.
• For Vitamin C – Red and green peppers.
• Calcium – Broccoli, soy beans and squashes.
• Iron – Spinach and Avocado

A good way to thin out purees is by using formula or breast milk, it not only adds nutrients but it's also a familiar taste that your baby will be accustomed to, which could be helpful if baby isn't really taking to vegetables.

Recipes

A couple of recipes using Sweet Potatoes

Something simple...

Squashed Sweet Potatoes

(for 4-6 months)

For this recipe, the squash and the sweet potato can be served separately, or, they do go nicely mixed together. Squash has a very subtle flavour, so is a good first vegetable to try mixing with others.

Ingredients
1 medium Squash
1 large Sweet Potato

The Squash - directions

1. Cut the squash in half and scoop out the seeds.
2. Bake in an oven at 190 degrees for 30-40 minutes, or until the squash is fleshy and soft.
3. At this stage you can either scoop the flesh out, or food process the squash whole.
4. If you scoop the flesh, you should be able to mash it quite easily.
5. Add water, breast milk or formula accordingly to get a smooth consistency.

The Sweet Potato - directions

1. Wash and prick the potato.
2. Bake in an oven at 190 degrees for 50-60 minutes. (You can microwave if you are short on time. Or even microwave and then transfer to the oven and cook for 30 minutes)
3. There is also the option to cut the potato into chunks, place them in boiling water for 10 minutes, and then mash them.
4. Then you can combine the veg, or serve one at a time.

You could add a simple stock to the vegetables before pureeing, to add a bit more flavour. Be aware of the sodium and additive levels of some of the shop brought brands. You could make your own vegetable or meat stock. For vegetable, chop up onion, celery, a couple of carrots, some thyme and parsley. After chopping the vegetables, boil them for 30 minutes, strain and discard them, and you should be left with some tasty stock.

Something a bit out of the ordinary...

Sweet Potato Custard

(for 8-10 months)

Ingredients
1 cup mashed cooked sweet potato
½ cup mashed banana
2 tbs brown sugar
2 beaten egg yolks
½ tsp salt
¼ cup raisins
ground cinnamon

Directions

1. In a medium bowl, stir together sweet potato and banana. Add milk, blending well.
2. Add brown sugar, egg yolks and salt, mixing thoroughly. Transfer mixture to casserole dish.
3. Combine raisins, sugar and cinnamon; sprinkle over the top of the sweet potato mixture.
4. Bake in a preheated oven for 40-45 minutes, or until a knife insterted near the centre comes out clean.
5. This dish will retain its heat, so you can afford to give it a long time to cool down.

It seems that when introducing solid and new types of food to baby, it's largely a case of persistence, trial and error. It makes sense that babies are similar to us in terms of appetite, it won't always be consistent or predictable. It is also likely that just as our taste buds develop and change, that baby's will do the same. So don't despair, remember - fussy children don't always become fussy adults.

If anyone else has any other baby recipes or would like to share their own experiences of feeding little ones, please feel free to share...

Photo credit: via Flickr -  Qole Pejorian & Laurel717