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3 Recipes for Pregnancy Discomforts
Cook up some yummy dishes to kick your symptoms to the curb.
Throughout your pregnancy, chances are you’re experiencing some side effects that aren’t so fun.
Whether you’re struggling with pregnancy constipation, heartburn or nausea, chances are you’re up against some serious pregnancy discomforts along the way. Changing your diet to include foods that keep these symptoms at bay can pave the way for an altogether more comfortable pregnancy.
We pulled together 3 of our favorite recipes that keep your cravings satisfied while kicking your discomforts and ailments to the curb. When you can’t reach for your favorite healthy mama product, there might just be a recipe that can be the next best thing!
Our Nip the Nausea! morning sickness drops harness the power of ginger and citrus to soothe upset stomachs any time of day. These muffins use fresh ginger and lemon for a breakfast on the go that soothes nausea and starts your day with a full and happy belly for mom and baby.
- 3 cups of all-purpose flour
- 1 Tbsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 1/2-inch cubes of peeled, fresh ginger
- 1 large lemon
- 1 cup sugar -divided into 1/4 cup and 3/4 cup
- 10 Tbsp unsalted butter (1 1/4 stick), softened
- 2 large eggs
- 1 1/2 cup plain yogurt
- 2 Tbsp fresh lemon juice
- 1 cup confectioner’s sugar (powdered sugar)
1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
2 Whisk together the flour, baking powder, baking soda, and salt and set aside.
3 Using a vegetable peeler, peel off the lemon zest from one large lemon (avoid the white pith). Coarsely chop the zest. You should have approximately 1/4 cup of chopped lemon zest. Add this zest, the cubed fresh ginger, and 1/4 cup of sugar to a food processor. Pulse until a paste forms.
4 In a large mixing bowl, cream butter and remaining 3/4 cup of sugar together, beating until fluffy. Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest and ginger paste.
5 Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
6 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set on wire rack to cool.
7 While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.
One of our least favorite parts of the pregnancy process? Irregularity. Move It Along® helps keep you regular and these constipation cookies can help the dreaded bloat and belly discomfort of pregnancy constipation.
- 1 medium zucchini, grated + water squeezed out
- 1-15oz can black beans, drained, rinsed, and patted dry
- 2 tbsp almond butter (or nut butter of choice)
- 4 Medjool dates, pitted
- ¼ cup cacao powder
- ¼ cup old-fashioned oats
- ½ cup coconut sugar
- 2 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup chocolate chips + more for topping
- Preheat oven to 350F. Line a baking sheet with parchment paper
- Chop ends off and grate zucchini. Place in a sieve or strainer to drain.
- Add black beans, almond butter, dates, cacao, oats, coconut sugar, vanilla, baking powder, and salt to a food processor. Process until well-combined.
- Add zucchini and process again for another 30 seconds, or until well-combined. Stir in chocolate chips.
- Drop spoonfuls of batter onto the baking sheet. The batter will be wet and sticky and that’s okay! Wetting your hands may help. You should have about 14-16 cookies.
- Bake for 15 minutes.
- Store in an air-tight container in the refrigerator. (try popping them in the microwave for 10 seconds before eating!)
Tame the Flame® offers quick heartburn relief on the go in a delicious mint chew. If your heartburn is a constant discomfort, banana foster overnight oats offers some heartburn relief that will also fill you up with lasting energy.
- 1 teaspoon coconut oil*
- 3 very ripe bananas, sliced
- 2 teaspoons vanilla
- ¼ teaspoon cinnamon
- 2 tablespoons maple syrup
- 1 cup steel cut oats*
- 2 teaspoons ground flax
- 2 cups milk*
- In a small saucepan, heat up coconut oil over medium heat. Add bananas, vanilla, and cinnamon to the heated pan and begin to sauté until they begin to break down and juice out its natural sugars – about 2-3 minutes.
- Add maple syrup, stir to combine and cook for another minute, remove from heat.
- Place ¼ cup steel oats, ½ teaspoon ground flax, and ½ cup milk inside each of 4 glass jars. Divide cooked bananas evenly over each glass jar.
- Stir to combine and refrigerate overnight.
You can eat your oats cold right out of the fridge or warmed in the microwave.
It might be normal to feel uncomfortable during pregnancy, but relief is always nearby.
Our products for pregnancy discomforts and ailments are safe for mom and baby and always feature naturally based ingredients and blends created with the needs of mom’s comfort in mind. A few healthy swaps and snacks can also give an uncomfortable mama a ton of relief throughout the day.
Keep yourself armed and ready to navigate days of nausea, constipation and heartburn to help you be the happiest and healthiest mama you can be.
We got you, mama!