Try to stay one step ahead of the nausea with these quick and simple recipes (taken from the lovely Emma Bardwell and Oatmeal Cookies from Kate @ The Good Food Cottage, Glasgow).
Toppings for your toast
- Hard Boiled Egg and/or
- Sliced/Smashed Avocado
- Hummus with cucumber sprinkled with pumpkin seeds
- Sliced Apple with a few dollops of cashew butter
Roasted Tomato and Red Pepper Soup
Good stuff included: Vitamin C, Lycopene, B6, Magnesium and Antioxidants
- Six large tomatoes
- 1 white onion
- 1 red pepper
- 500ml of vegetable stock
Chop tomatoes, onion and pepper into big chunks, cover with olive oil and roast for 30-45 mins at 180 (fan oven). Place in saucepan add stock and stir in basil. Blitz with hand-held blender. Enjoy!
Oatmeal Cookie recipe – Plant based/wheatfree/gluten-free/refined sugar free/soy free from Kate @ The Good Food Cottage, Glasgow
The good part: It is super easy and adaptable to suit whatever you like
The goodness: Full of nutrients for pregnant mamas and growing babas. Oats for protein and if you add dates then amazing for preparing the womb and cervix for labour ( total bonus! ). Walnuts have incredible mineral benefits like magnesium too!
1/2 cup sunflower butter(120g) – can be replaced with any nut butter of course
1/2 cup pure maple syrup (140g)
1.5 cups rolled oats 150g)
1/2 teaspoon sea salt ( optional)
Optional add ins
Chopped dates / dark chocolate/ raisins/ walnuts / cranberries
What to Do
Preheat the oven to 350C /180 F
Line a baking tray with parchment paper
Mix all the ingredients together in a bowl until a dough is formed
The dough will be sticky and that’s ok.
If it seems a bit dry add some more seed/ nut butter.
If it seems a bit wet add a little more oats. We’re looking for a sticky cookie dough consistency.
Using wet hands separate the dough into 9 equal pieces and drop them onto the baking sheet separated well. You can leave them in mounds or flatten them a little if you like.
Bake for 13-15 mins until golden and leave to cool completely.
Store at room temperature for 3-4 days ( putting in the fridge will dry them out) or in the freezer for 3 months.
Please let us know how you get on with the above.