Cape Gazette

Adventures in Drool: Help the medicine go down

By Rachel Swick Mavity | Jun 18, 2012
Photo by: Rachel Swick Mavity Blueberry Peach Crisp = yum!

Mary Poppins always said a spoonful of sugar would help the medicine go down; but I tend to disagree with Poppins. Sometimes the baby just bats the spoon away, reminiscent of Godzilla batting away airplanes.

Here are some tips for improving the medicine-giving experience.

First, gravity is your friend. Place the baby on his back on the changing table or on a bed or even the floor. This is a two person job, so have your husband handy, as well as the medicine. Being prepared is key.

While one of you keeps the baby on his back and gently holds his arms down, the other person drips the medicine into his mouth through an eye-dropper or similar tool. After each squirt of medicine, gently blow in the baby's face - this signals him to swallow. Keep it up until all the medicine is down.

Another option is to sneak the medicine in. Mix the correct amount of medicine with a small amount of applesauce and feed it to the baby. Make sure to only use a small amount of applesauce, so that you are sure he will eat it all.

Some suggest making it a game and giving a reward after all the medicine is taken. If this works for you, go for it, but I would caution that this could lead to more and more rewards needed for being good. I believe in raising good kids by getting them to want being good - without giving rewards every single time for good behavior.


Recipe Alert!

This is the best thing you will eat this week. This is easy to make and easy to eat!

Blueberry Peach Crisp

What you will need:

For the filling:

1 cup sliced yellow peaches - peeled (Last time I made this, I didn't peel the peaches and I thought it was just as good.)

1 cup blueberries or one container from the store

1/2 lemon, zested and juiced

2 tsp cornstarch

1/4 cup agave nectar

For the top:

1 cup Quaker quick oats

1/2 cup whole wheat flour

1/2 cup light brown sugar, not packed

3/4 tsp cinnamon

1/4 cup butter, melted


Get started:

Heat oven to 375. In an ungreased pie dish, combine sliced peaches, blueberries, agave nectar, lemon juice and zest in large bowl. Sprinkle with the cornstarch and toss to coat.

Mix topping ingredients in a medium bowl and sprinkle over fruit.

Bake 40 minutes so top is golden brown and fruit is bubbling around the edges.

Serve immediately, topped with a scoop of low-fat ice cream. Enjoy, knowing it is a low-calorie way to enjoy the summer's best fruits.

Serving size: 1/8th of pie; calories: about 215; Points: 4; PointsPlus: 6.


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