Recipes for Nausea and Vomiting in pregnancy

Nausea and vomiting in the early stages of pregnancy is incredibly common but there are great ways to reduce and mitigate the symptoms.

#1 Regular hearty nourishing meals/broth (the recipe below is a must)

#2 Sipping warm water (super important)
  • 1 teaspoon of Himalayan pink rock salt in a litre of water in the morning may support energy and to keep your electrolytes up.

#3 GGG Tea: Goji berry + Golden berry + Ginger tea. It’s very easy to make this up and adjusting the ratios to your own palate.  You can either snack on these or make a tea.

Both Goji Berries and Golden Berries are considered great food for pregnancy. They are naturally in beta-carotene and Vitamin A..

A bit of science: “Beta Carotene is an antioxidant that protects against chronic diseases and converts into Vitamin A. This nutrient plays a role in the differentiation of most cells and tissues; it affects your baby’s skin, bones, eyes, and cell growth.” (1) 

Pregnant women are advised to increase their Vitamin A intake by up to 40%. (2)

Now for the “Magic Chicken Soup”- great for common Aches + Ailments of Pregnancy.

This recipe is my go to- particularly in the colder months of autumn and winter.  The natural inclination to move toward more nourishing and satiating foods makes sense from an eastern perspective because the body requires more support to promote circulation, build energy and support our immunity.

You can add other great ingredients for supporting pregnancy but this is my base.


1 whole chicken- jam packed with Vitamin B6  (superb for nausea)

6 slices of ginger 

 3 medium carrots

170g of celery

 slice 1 medium onion into 1 inch pieces

 A pinch of salt & pepper 

 1 cup of chopped coriander  


In a pot, add 4 cups of cold  water, the whole chicken, and 3 slices of ginger. 

After reaching the boiling point, boil for another 5 minutes. Throw away the water and the ginger slices. 

With the chicken remain in the pot, add another 4 cups of hot boiling water, 3 slices of ginger, 3 medium sliced carrots, 170g of celery, and 1 medium sliced onion. 

After reaching boiling point, turn to low medium-low heat and cook for 20 minutes. 

After 20 minutes, take out the chicken, shred the chicken into bite size pieces, and throw away the bone. 

Then add back to chicken pieces into the pot and cook for another 10 minutes. Add a pinch of salt and a pinch of pepper. Lastly, add 1 cup of chopped coriander.

Normally, I would add a 1-3 cups of chicken bone broth to this recipe for added excellence. But, this recipe is a great foundation to your pregnancy journey.

Eamon 🙂

(1) “The Function of Vitamin A and its Role in Pregnancy? Ross A.C., Gardner EM. Advances in Experimental Medicine and Biology.

(2) “The Importance of Beta-Carotene as a Source of Vitamin A with Regard to Pregnant and Breastfeeding Women.” Strobel M, Tinz J, Biesalski HK. European Journal of Nutrition.