Four tips for mothers after delivery

It is common to be worried about your baby and many mothers neglect themselves through doing this. (Shutterstock)
Updated 06 December 2019

Four tips for mothers after delivery

  • Do not hesitate to consult your doctor about any changes in your body or the body of your baby
  • Always eat healthy food as much as your body needs

DUBAI: The postpartum period starts from the moment the baby leaves his mother’s womb along with the placenta. It lasts for six weeks, during which, taking care of the mother and her baby is just as important as it was during pregnancy, as they are both exposed to many problems that could occur during this period. These problems include infections, blood clotting, depression, and emotional instability, among others. Therefore, it is important for you to see and consult a doctor whenever you notice any changes in your body or the body of your baby.

Always eat healthy food as much as your body needs, don’t consider going on a diet if you don’t want to harm yourself or your baby. Women who have recently given birth need (2500) calories a day, while they only need (2000) during pregnancy; which means that they need more after giving birth. This could be explained by the fact that lactating requires a lot of energy and absorbed nutrients from her body, which in turn requires more useful nutrition, rich in essential nutrients for the body’s health.




Do not consider going on a diet if you don’t want to harm yourself or your baby. (Shutterstock)

After giving birth, you shouldn’t stop taking the vitamins and food supplements that you used to have during pregnancy. Delivery doesn’t mean that you can take any medications you want, therefore, you should always consult your doctor about every step you take, because your baby takes all the nutrients he needs through your milk, as for medications, they usually also get to your baby through milk as well. Therefore, you should consider the postpartum period similar to pregnancy when it comes to the baby’s sensitivity to medications, a fact that requires you to consult a doctor about any kind or dose of medication.

One of most important pieces of advice after delivery has to do with the psychological side. It is common to be worried about your baby and many mothers neglect themselves through doing this. Put simply, it’s difficult to look after your baby if you are tired and depressed.

To avoid this psychological maze, the father should be very supportive of the mother, by sharing the responsibility of the baby, thus giving her some time to rest, to be able to contain, take care, be tender to, and make her baby feel safe. She, however, shouldn’t neglect her own health and appearance for the sake of the baby. Instead, she should manage her time in a way that allows her to take care of herself just as she takes care of her baby, in addition to being prepared for this burden and expecting it beforehand, to be well prepared to carry out her duties.

This article was first published on babyarabia.com


Bahrain’s Chef & The Whale: Small on space, big on taste

Chef Stephen McGowan is the man in charge of the eatery. (Supplied)
Updated 46 min 11 sec ago

Bahrain’s Chef & The Whale: Small on space, big on taste

  • Chef & The Whale is making waves on Bahrain’s Budaiya Highway

MANAMA: The first thing you’ll notice when you arrive at Chef & The Whale is that it’s bijou, for want of a better word. Just a few tables downstairs and a few more upstairs. But, boy, have they packed a lot in. On one wall there are pictures of the farmers and suppliers toiling to produce the high-quality ingredients used. On another is a block of shelves selling local ethical produce, from soap-free cleaning products to recyclable bowls and utensils made from coconut husks and — not to be missed — bags of Bahrain-roasted coffee.

Head up the stairs and there are great photographs representing every country from which there is a dish on the menu. In the upstairs section proper, you’ll find a kids’ corner, complete with fun educational books and toys, as well as a small garden section growing herbs — chilis and the like – some of which are handed over for donations at the regular charity coffee mornings (they’ve just raised almost $4,000 for victims of the Australian bush fires, though beneficiaries are usually closer to home).

The tacos are freshly pressed daily in-house. (Supplied)

On to the food, and there is much to say. The menu has been divided into four sections: Garden — mostly plant-based and all but one dish vegan, with several gluten-free options; Sea — as you would expect, fish and shellfish; Land — meats, chicken and duck; and Heaven — desserts, of course.

I started with the black bass ceviche, which is one of the signature dishes. I have to admit that, for my taste, the lime was a little overpowering and the chili not quite punchy enough. However, the fish was plentiful and perfect and the pairing with mashed avocado takes what would normally be a starter or snack to a dish fit for a light lunch.

The menu has been divided into four sections: Garden, Sea, Land and Heaven. (Supplied)

Next up came the Super Food Bowl and it truly was super. When eating out, I usually shy away from anything that’s promoted as healthy. Let’s face it, even I can put together a reasonably decent salad at home. But, don’t be fooled, this really is something else. There are 15 to 19 ingredients and if you can guess them all, you get a prize — I managed about 12 and even added a couple that weren’t there.

So, here are my correct guesses: roasted pumpkin, carrot and cumin hummus (heavenly), chick peas, soya beans, sun-dried tomatoes, cauliflower, mange tout, puffed black rice, blueberries, green leaves, roasted almonds, various seeds and awesome falafel — crunchy on the outside yielding to a soft, fluffy inner — all topped with crispy kale. The flavor and texture combinations in each mouthful were really outstanding — challenging to the taste buds and superbly filling. For this alone, I would go back.

In the upstairs section proper, you’ll find a kids’ corner, complete with fun educational books and toys. (Supplied)

My next dish was Crispy Kunafa Shrimp Bao — a huge juicy shrimp coated in crunchy kataifi dough and topped with miso mayo, white and black tobiko (flying fish roe) and pickled watermelon rind — yes, they’re even recycling kitchen scraps. The use of a black bao bun rendered this dish visually exciting and the crunch of the savory kunafa coupled with the tangy bite of the tobiko made for a deeply satisfying combination.

The last of my savories — and possibly the best, though I would be hard-pressed to choose — was the Baja Fish Taco. The tacos are freshly pressed daily in-house, you can really taste and feel the difference. And the Baja sauce is definitely not your average — the mayo has been replaced with tofu so the tacos also appear among the vegan dishes. For the purist, this might be a bit of a surprise; I loved the piquancy and texture and it’s good to know there’s another option for those following a plant-based diet.

. On another is a block of shelves selling local ethical produce, from recyclable bowls and utensils to bags of Bahrain-roasted coffee. (Supplied) 

The fish is black bass, lightly battered and cooked to perfection, and the dish comes with small bowls of chopped tomatoes, guacamole and sweet-chili sauce so you can make up your taco to your own preference — I piled them all on and would recommend you do the same.

For dessert I had San Sebastian Cheesecake. Yet another new experience. The crustless, fluffy bottom with the famous baked top was truly divine, another textural triumph which is highly recommended.

And, on a final note, I couldn’t leave without asking about the name. So, the Chef is Chef Stephen McGowan, the man in charge, and the Whale is because this mammal explores all four corners of the earth, as does the menu.