Morning Sickness - quick and simple recipes

Morning Sickness – quick and simple recipe ideas

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
  • basil

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.

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