New Pioneer Food op : Your Healthy Year Ahead: Tips & Tricks in Setting the Table for Pregnancy

If nausea becomes your constant companion, you'll need to find the foods that work for you and your unhappy stomach. When I was sick to death of crackers in bed, and rice cakes (a savior, particularly when I was able to top them with peanut butter), I sought out a recipe for muffins that would give me some fiber, some protein, and didn't have raisins. My favorite is below, which has both wheat bran and oatmeal for fiber, pecans for protein, blueberries for interest and antioxidants, and no raisins to discourage you from your goal of getting that muffin down. Of course, if you love raisins, or dates, for example, swap anything in that suits your tastes.

Best of luck on your new adventures!

Blueberry Oatmeal Muffins

Adapted from Bon Appetit Nov. 2010

High in protein, fiber, and carbs, these will give a queasy stomach something to hold onto. They freeze well, so pop some into a freezer bag for later if you like.

nonstick vegetable oil spray
2 1/3 c. quick-cooking oats (or normal oats whizzed in a food processor or blender for a few seconds)
1 c. whole wheat flour
1/2 c. chopped pecans (about 2 oz.)
1/2 c. (packed) dark brown sugar
1/2 c. sugar
4 T. wheat germ
2 t. ground cinnamon
1 1/2 t. baking soda
3/4 t. salt
1 c. buttermilk
1/2 c. canola oil
1 large egg
1 t. vanilla extract
1/3 c. boiling water
1 1/2 c. fresh or frozen wild blueberries

Preheat oven to 375°F. Spray 8 large muffin cups (1-cup capacity) or 18 standard muffin cups (1/3-cup capacity) with nonstick spray. Whisk oats and next 8 ingredients in a large bowl. Add buttermilk, oil, egg, and vanilla; whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Fold in blueberries. Divide batter among prepared muffin cups.
Bake muffins until tester inserted into center comes out clean, about 28 minutes for large muffins and 20 minutes for standard muffins. Cool 10 minutes. Turn muffins out onto a rack; cool. Serve warm or at room temperature.