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Happy Easter, people

This years Easter starts as the second quarter of the year takes off. How has your year been so far?

If it has been good, may the new quarter bring bigger and better things!

If it has been less than ideal, remember that on that Friday more than 2000 years ago when Jesus was crucified, it looked like the end! They crucified Him and His followers and disciples must have felt the end had come.

But then on Sunday, what happened? He rose from the dead! And His death opened up the door for all of Christianity to have a deeper and closer relationship with God.

So, if you have had a less than ideal first quarter, the resurrection story should encourage you. It is not the end of your story.

I pray that all that your hearts’ desires come to pass in this second quarter of the year.

Easter is a time for plenty of food and yes… plenty of leftovers

But how you store that food matters more than you think.

Two simple rules to remember:

1) Don’t leave cooked food out for too long. Food should be stored within 2 hours of cooking. Leaving it out longer encourages the growth of harmful bacteria.

2) Don’t put very hot food straight into the fridge. It raises the temperature inside the fridge, allowing bacteria to grow more easily in other foods. Allow it cool slightly before storing

Food poisoning doesn’t always come from what you cooked…

Sometimes it comes from how you stored it.

As you enjoy your Easter meals, take a moment to store your food properly too.

Do you usually store your food immediately or leave it out for a while?

Happy Good Friday, people

Today is a good day to pause and reflect – even on what we eat.

Our big tip for today – Honey!

Are you one of those who believe that honey is so healthy you can have as much of it as you need? Well, you need to have a re-think.

Yes, honey has some beneficial nutrients.

But it is still sugar.

And too much of it can contribute to:

• Weight gain

• Blood sugar imbalance

• Sugar spikes

• Long-term health issues

Other foods to limit:

• Added sugar – Soft drinks and sugary snacks which add calories with little nutritional value

• Highly processed snacks – Pastries, cookies, doughnuts which are often packed with sugar and unhealthy fats

• Refined carbohydrates such as white bread, pasta, rice are better replaced with whole-grain options like local rice for polished rice

• Processed meats – Bacon, sausages, hot dogs which are linked to long-term health risks

• Too much salt – Excess salt increases the risk of high blood pressure and heart disease

You don’t have to eliminate these foods completely.

But when they become regular, they can quietly increase the risk of heart disease, diabetes and other chronic conditions.

Healthy eating is about making better choices – more often than not. Think about, making the healthier choice, the easier choice

As we reflect today, let’s take a moment to reflect on small changes we can make in our daily habits which can make a big difference over time.

Sometimes, what we call ‘bad behaviour’ is actually something we don’t understand.

April 2nd is World Autism Awareness Day.

Autism is a developmental condition that affects how a child communicates and interacts with others.

Some children may:
• Not respond when their name is called
• Avoid eye contact
• Prefer to play alone
• Have delayed or unusual speech
• Repeat certain movements
• Struggle to understand simple instructions

In many of our communities, these children are often misunderstood.

A child who does not respond is seen as rude.
A child who avoids interaction is seen as difficult.

But this is not stubbornness.

Autism is not bad behaviour. It is not a spiritual problem.

There is no cure, but early support can make a big difference.

With the right help, these children can learn, grow and live meaningful lives.

What they need most is understanding.

Not punishment.
Not labels.
Not shame.

If you are concerned about a child, please speak to a healthcare professional.

Let’s be more aware and do better.

Storing breast milk? Here are 5 things you must know.

1) Hygiene is key – Wash your hands and use clean/sterilised containers

2) Know your storage times
Room temp: up to 6 hours
Fridge: up to 5 days
Freezer: up to 6 months

3) Store it properly – keep at the back of the fridge, not the door

4) Handle with care – thaw in the fridge or warm water
Do NOT microwave
Do NOT refreeze

5) Portion and label
Store in small amounts
Label and use the oldest first

“Doctor, I was told to reject a Caesarean section… no matter what.”

This is advice many women hear.

Sometimes from family.

Sometimes from well-meaning friends.

But let’s talk about it.

Fact or Fiction?

“If doctors advise a Caesarean section, reject it.”

Answer? Fiction

Every pregnancy is different.

What happened to your mother or sister does not determine how your own labour will go.

There are situations where a Caesarean section becomes the safest option – not because something has gone “wrong,” but because it is the best way to protect both mother and baby.

Labour may not progress as expected.

The baby may become distressed.

Other medical concerns may arise.

In those moments, your doctor is not trying to take something away from you.

They are trying to ensure a safe outcome.

Choosing to ignore that advice can put both mother and baby at risk.

And let’s address something important.

Having a Caesarean section does not make you less of a woman.

It does not reduce your strength.

It does not take away from your motherhood.

What matters is this: A healthy mother. A healthy baby.

As we wrap up the first quarter of the year, remember that making the right decisions, even when they’re hard, is what truly matters.

Happy April Fools’ Day Eve

It started with what I thought was just a stubborn fever…

Do you remember your first pregnancy? Where are all my mothers at?! 😄

I remember mine very vividly.

At the time, I was doing my internship and working in a very busy Emergency Room. I kept having what I thought was a fever… and that familiar Nigerian symptom – internal heat 😄

I ignored it and kept going. (Disclaimer: please don’t do this! 😄)

Then things got worse.

Every time I smelt perfume, I would throw up.
I had a constant unpleasant taste in my mouth.

Naturally, I thought – malaria!

Matters came to a head when I practically shut down my kitchen.

I couldn’t stand the smell of anything in it. Vanilla, strawberry, banana… all the baking essences suddenly became unbearable. Every visit to the kitchen ended with me throwing up in the bathroom 😦

But the bathroom was not safe either.
Even the scent of my detergent became offensive!

At that point, a small voice in my medically trained brain finally asked:

“Could you be pregnant?”

I was shocked.

My husband was in Port Harcourt, I was finishing my internship… and I certainly hadn’t planned to do pregnancy alone!

Eventually, I went to check.

Not the most orthodox way 😄… I went straight for a scan.

And yes – I was pregnant.

Since then, I always empathise when I hear stories of women who didn’t realise they were pregnant early on.

For a first-time mother especially, it’s not always obvious what to look out for.

And just to put things in perspective…

I am a medical doctor… and I didn’t even know I was pregnant 😄

Mothers, when did you first realise you were pregnant…especially the first time?

Most people use one chopping board for everything…

And that could be a problem.

One of the most common mistakes in the kitchen is cross-contamination – when bacteria from raw foods (especially meat, poultry and seafood) are transferred to foods that are ready to eat.

And it often happens through something as simple as chopping boards and sponges.

So, what should you do?

1) Use separate chopping boards

• One for fruits and fresh vegetables (especially for salads)

• One for raw meat, poultry and seafood

• One for other produce

In my home, we keep it very simple:

Red or yellow boards = raw foods

White boards = ready-to-eat foods

2) Use separate sponges

• One for washing raw meat utensils and boards

• One for regular dishes

Same system:

Red sponge = raw foods

Blue/green sponge = regular use

This simple habit helps prevent bacteria from spreading in your kitchen.

It may seem like a small thing… but it can make a big difference to your health and your family’s health.

Quick reminder from last week:

Do not overcook your vegetables.

Do you use separate chopping boards in your kitchen, or is everything done on one board?