8 Yummy Easy-To-Create Recipes for Morning Sickness

There is no quick fix for morning sickness. But these delicious recipes for morning sickness are known to really help with that nauseous feeling. Try them today!

Recipes for morning sickness

1. Duck Gizzard Congee

Congee is an excellent dish for you to reintroduce food into your body. The Chinese materia medica states that white rice harmonises the stomach and the spleen, the two most important organs involved in optimum digestion. Dried tangerine peel tastes mildly sour. It whets the appetite while easing nausea.

What you need:

• 1 dried duck gizzard
• 4 grams dried tangerine peel
• 50 grams long grained rice
• 100 grams lean meat
• Spring onion for garnishing

What you do:

1. Rinse all the ingredients.
2. Soak tangerine peel in water until soft.
3. Put all the ingredients in a pot. Add water and boil till rice is mushy.
4. Serve.

2. Milk Custard With Ginger Juice

If you have morning sickness, you may continue to lose a lot of fluids along with the nutrients, thus replenishing your body is very important. Milk and ginger are also believed to stop nausea.

What you need:

• 200 ml of Fresh milk
• 10 ml ginger juice
• 25 grams sugar

What you do:

1. Boil Milk in the pot. Add sugar and let set for two minutes.
2. Pour milk into a bowl with ginger juice.
3. Leave till set.
4. Serve warm.

3. Black Plum Drink with Ginger and Lu gen

Black plum drink with ginger and Lu Gen is believed to prevent morning sickness in the early stages of pregnancy. Ginger is rich in iron, potassium and magnesium.

What you need:

• 30 grams lu gen
• 15 grams ginger
• 10 grams dried black plums
• 4 cups water
• Brown sugar to taste

What you do:

1. Rinse all ingredients and put them in a pot.
2. Boil till water reduces to about 2 cups. Strain and save the liquid.
3. Add brown sugar and boil.
4. Serve twice a day.

4. Carrot-Ginger Mocktail

Traditional cocktails may be off the menu for the time being, but this alcohol-free beverage is so delicious that you won’t feel left out during happy hour. This lactose-free mocktail, made with carrots, lime juice, ginger, and coconut milk, is also suitable for those who are lactose intolerant.

What you need:

• Rum substitute: (to make it non-alcoholic, replace the rum with 1 1/2 oz. 1/2 oz. lemonade and 1/2 oz. coconut milk. Finish with 3/4 oz. soda water)
• 1 oz. fresh-squeezed carrot juice
• 1/2 oz. fresh-squeezed lime juice
• 1/4 oz. simple syrup 
• 2 coins of peeled ginger

What you do:

1. In the bottom of a cocktail shaker mixing glass, muddle ginger.
2. Add the remaining ingredients and shake vigorously with ice.
3. Double strain (to remove the ginger) into a highball glass filled with new ice and garnish with carrot greens, lime zest, or carrot ribbons.

5.  Roasted Butternut Squash, Carrot, and Ginger Soup

Soup isn’t just for sick people. This roasted vegetable soup dish is easy to make ahead of time and freezes well. Carrots are high in vitamin A and also high in biotin, vitamin K, fibre, molybdenum, potassium, vitamin B6, and vitamin C – all essential nutrients in pregnancy. 

What you need:

• 1 medium butternut squash
• 2 cups carrots, peeled & chopped
• 1 yellow onion, finely diced
• 2 tablespoons olive oil
• 1 tablespoon of fresh ginger, peeled and grated
• 2 cloves of garlic, crushed
• 4 cups low sodium chicken broth [use vegetable broth, if vegetarian]
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground pepper

What you do:

1. Preheat the oven to 375°F.
2. Cover a baking sheet with foil and drizzle with 1 tablespoon olive oil; put aside.
3. Cut the butternut squash in half, remove the seeds, and set cut side down on a baking sheet lined with parchment paper. Bake for 45 minutes, or until the squash is soft and well browned.
4. Remove the butternut squash from the oven and allow it to cool before peeling the skin and cutting it in half lengthwise and then into cubes.
5. Warm the olive oil in a big pot over medium heat. Cook for about 5 minutes, or until the onions are transparent. Cook for one minute after adding the ginger and garlic. Squash, carrots, chicken broth, nutmeg, salt, and pepper to taste Increase the heat to medium-high and bring to a boil.
6. Reduce to low heat and cook, uncovered, for about 30 minutes. Remove the pot from the heat and set aside to cool slightly before pureeing with an immersion blender or a blender in stages.
7. Season with salt and pepper to suit. Garnish each serving with crème Fraiche if desired. Serve immediately or store in an airtight jar in the refrigerator.

6.  Coconut Water and Banana Smoothie

When you combine coconut water, oats, banana, almonds, honey, and ginger, what do you get? A delectable, hydrating smoothie ideal for breakfast or any other time of day.

Coconut water is naturally hydrating and contains the following electrolytes: potassium, sodium, magnesium, phosphorus, and calcium. Morning sickness can cause dehydration, so try this recipe to remain hydrated.

What you need:

• 3/4 c. coconut water
• 1/2 c. cooked oatmeal
• 1 frozen banana
• 1-2 TB almond butter
• 1 TB honey
• 1 inch peeled ginger root or 1/2 tsp. ginger powder
• Dash of sea salt

What you do:

• Cut the frozen banana into small pieces.
• Combine all remaining ingredients in a blender.
• Puree until smooth.
• Pour into a glass and sip carefully.

7. Greek Lemon Soup with Chicken and Orzo

Try this Greek lemon soup for something more filling. The four primary ingredients — chicken stock, eggs, lemon, and rice — are soft on the stomach but filling enough to satisfy.

What you need:

• 6 cups low-sodium chicken broth
• 1/2 cup orzo
• 6 large egg yolks
• 1 1/2 cups shredded rotisserie chicken
• 1/4 cup fresh Meyer lemon juice
• kosher salt and black pepper

What you do:

1. Bring the broth to a boil in a large saucepan over medium-high heat. Cook until the orzo is just soft, about 7 minutes (1 to 2 minutes less than the package directions).
2. In a large mixing basin, brighten the hue of the egg yolks. Drizzle in 1 cup of the hot broth slowly, whisking vigorously, until the egg mixture is warm to the touch. Take your time here because you want to temper the egg yolks rather than fry them. Reduce the heat to medium and cook, whisking periodically, until the egg mixture thickens to the consistency of heavy cream, about 5 to 7 minutes. Mix in the lemon juice.
3. Cook for another minute or two, or until the chicken is heated through. Season to taste with salt and pepper.

8.  Soft Ginger Cookies

Ginger is a popular natural treatment for nausea. Anything from ginger ale to candied ginger to boiling fresh ginger in water with a little sugar can help you get rid of nausea. Carbohydrates are also simpler for some women to eat when they feel ill in the morning.

What you need

• 2 1/4 cups all-purpose flour
• 2 tsp. ground ginger
• 3/4 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. ground cloves
• 1/4 tsp. salt
• 3/4 cup margarine, softened 
• 1 cup white sugar
• 1 egg
• 1 T orange juice
• 1/4 cup molasses
• 2 T. white sugar

What you do

1. Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the flour, cinnamon, ginger, cloves, baking soda, and salt. Place aside.
2. In a mixer (or large mixing basin), beat margarine and sugar until light and fluffy. Add the egg, followed by the orange juice and molasses. (To make molasses easier to remove, coat the inside of the measuring cup with nonstick cooking spray.)
3. Add the dry ingredients to the mixer one at a time, stirring constantly. Place the dough in the freezer for 10 to 15 minutes to firm (otherwise it will be difficult to shape!)
4. In a small bowl, combine 2 tablespoons of sugar. Form the dough into tiny balls. Place each ball on an ungreased cookie sheet and roll in the 2 tablespoons of sugar. Slightly flatten with a fork.
5. Bake the cookies for 8 to 10 minutes, then cool for 5 minutes on the pan before transferring to a wire rack to cool.

Click here to find out which foods to avoid in the first trimester, to keep morning sickness at bay.

Updates by Matt Doctor

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