I knew that if it got too bad, I could call my doctor, and she would recommend some safe medications to take during pregnancy, but I really wanted to try and stick to natural remedies to keep my body clear of any medicine.

Here is what worked for me:

1) Lemon Ginger Honey Cold Remedy “Tea” (serves 1)
The best natural cold remedy that I found was this amazing lemon ginger honey tea recipe. It tastes surprisingly delicious and has some natural health benefits too.

There is something wonderful about a steaming cup of tea when you have a sore throat and stuffy nose. The lemon provides a boost of Vitamin C, the honey soothes a sore throat helping to act as a cough suppressant, and both the honey and ginger are thought to have immune-boosting properties. Plus, ginger is a natural antidote to an upset stomach, so if you are still stuck in the all-day morning sickness phase, this tea may offer some relief of those symptoms as well!

Ingredients
Fresh peeled and diced ginger root
Lemon
Honey
Boiling water

Directions
Dice the ginger into medium-sized chunks, and add five or six pieces to the bottom of a tea cup. Pour boiling water over and let steep for about five minutes. Squeeze in the juice from one wedge of lemon. Add approximately one teaspoon of honey and stir well.

Note: I left the ginger in my cup to continue steeping as I drank. It is heavy enough that it mostly stayed at the bottom of my cup. If you prefer, you can remove the ginger pieces after it steeps.

2) Rest, drink a ton of water, rest, drink a ton of water, rest…
You get the idea. These things are recommended when you are sick — pregnant or not — and for good reason. Rest and fluids can do wonders for a tired, sick body.

3) Chicken Noodle Soup
Okay, it’s a little cliché, but chicken noodle soup provides an additional serving of clear liquids from the broth, protein from the chicken, and vitamins from the veggies. Hey, it can’t hurt!

This particular bowl of delicious chicken noodle soup came from Costco. They sell containers of homemade soup made with their fresh rotisserie chicken. Yummy!

4) Vitamin C
After looking into this, it seems that research shows that Vitamin C might not be very effective in treating colds. But in my mind, it’s another case of “it can’t hurt.” Making sure you are getting plenty of vitamins and minerals when you are under the weather can only be helpful. My favorite way to get Vitamin C is by enjoying this yummy citrus salad:

To make your own, segment an orange and a grapefruit. Place in a bowl with some canned diced pineapple and a diced apple. Enjoy!

5) Take a warm (not hot!) bath or shower
Although you have to be careful about enjoying a very hot shower or bath during pregnancy, you can still get the benefits of steam in dealing with cold-related congestion. I like to let the shower run hot for a few minutes to steam up the bathroom, and then turn the water temperature down before getting into the shower or filling up the bath. That way, I can breathe in the steam to help clear out my congestion without putting my body into the hot, steaming water.

For baths, my favorite products are from Lush. Their bath bombs and bath melts are fabulous, and there are even a few bath bombs that are perfect for a stuffy nose: the Big Blue Bath Bomb and the Geo Phyzz Bath Bomb. The fresh herbal scents are lovely for a stuffed-up nose.

Remember to listen to your body. If the water or steam feels too hot, it probably is. Let things cool down before you enjoy.

6) When All Else Fails…
Get a Frosty or other milkshake deliciousness. The icy coldness will feel amazing on your throat, and it does count as a serving of calcium, you know…

Hopefully you will not have a need for any of these cold remedies, but if you do, I hope that they provide you some comfort and relief. I know they made things more manageable for me. Here’s to the end of cold and flu season!

Note: I do not have any medical training. Please check with your doctor before beginning any course of treatment. Any products shared in this post were not sponsored, and reviews are my own opinions.

Sarah and her husband, Britt, live in Glen Allen, Virginia, and are expecting their first baby (a sweet girl!) in June 2013. Sarah is a kindergarten teacher and has a home-based business, both of which keep her very busy. She unwinds by sharing her adventures in cooking, decorating and life on her blog, A T-Shirt and Pearls.

These simple treats are loosely based on a recipe for chewy ginger cookies from the December issue of Food Network Magazine that I chocolatized and adjusted to my tastes. I figured they’d be perfect since ginger is known to ease nausea, and chocolate makes everything better. Plus, I used blackstrap molasses instead of the regular kind because it’s rich in iron. Win-win-win!

Chewy Chocolate Ginger Cookies: The All Day Morning Sickness Cure

They look dense, but their texture is actually light and chewy. They’re nice and chocolately with just enough ginger and spice to add a warm, comforting flavor without overpowering. Even if it’s all in my head, these cookies make me feel better, and my husband and coworkers thoroughly enjoyed them too. Someday I’ll have to make them with my daughter and tell her all about how queasy she made me.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup brown sugar
• 1/2 cup blackstrap molasses
• 1 egg
• 1/2 cup chopped chocolate
• 1/4 cup finely chopped crystallized ginger

Directions

1. In a medium bowl, combine the flour, cocoa powder, pumpkin pie spice, baking soda and salt.
2. With an electric mixer, cream the butter and sugar together until light and fluffy. Add the molasses and the egg, and beat well to combine. Slowly incorporate the dry ingredients; then stir in the chocolate and crystallized ginger. Refrigerate the dough for 15 minutes.
3. Preheat the oven to 350°. Drop tablespoons of dough two inches apart onto cookie sheets lined with parchment paper and bake 10 to 12 minutes or until just set.

Makes about three dozen cookies.

Mollee and her husband, Matt, live in Midlothian, Virginia, and are eagerly awaiting the arrival of their first baby (a girl!) in May 2013. (Check out her baby pool here.) Although she helps pay the bills by doing graphic design, Mollee’s true passion is for making things with her hands. Find more of her recipes, paintings and crafts at molleemade.com.

I frequently turn to websites like AllRecipes.com to find great meal ideas. One of our family favorites is Ginger Glazed Chicken with Pineapple Salsa. I’ve been fixing it for years and just about everyone who tries it, loves it. When my wife got pregnant for the second time we wanted to cook this one up, but this time around, I decided to change it up a bit and add in as many healthy ingredients as possible. It’s already a healthy recipe to begin with, but I added a few extra ingredients to the salsa to make it more embryo-friendly:

• finely chopped Red Pepper which is loaded with vitamins A, C and B6.
• cubed Mango which is also packed with vitamins A and C, but gives the added punch of potassium.

Here is the full recipe:

ginger marinade Ingredients

• 6 boneless, skinless chicken breasts
• 1 1/2 tablespoons minced garlic
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground black pepper
• 1/2 cup soy sauce (low sodium is recommended)
• 1/4 cup sesame oil
• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/2 cup reserved pineapple juice

salsa ingredients

• 1 (20 ounce) can DOLE® Pineapple Tidbits, drained, reserving juice
• 1/4 cup red onion, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1 teaspoon fresh lime juice
• 1/2 cup finely chopped red pepper
• 1/2 cup cubed mango

Directions

1. Combine first 8 ingredients ingredients except chicken, in small bowl. Place chicken in resealable bag. Pour glaze over chicken coating well. Marinate in refrigerator 4 hours or more. (I like to marinade this overnight.)
2. Combine salsa ingredients in bowl and refrigerate if you’re not eating it right away. If you let this sit for a while, the flavors start to mingle and intensify. (Side tip: if you have extra red pepper, cut it into slices and save it as a healthy snack.)
3. Heat grill to medium-high.
4. Drain chicken. Pour marinade into small saucepan. Bring to a boil; boil 2 minutes.
5. Grill chicken; covered, 6 minutes. Brush with marinade, turn and cook 8 minutes or until internal temperature reaches 165 degrees F in thickest part of chicken. Baste several times while cooking
   
6. Serve with heaping portions of salsa.

This recipe is great over white or brown rice. You could also try it out with cous cous. Add a side of veggies and you’ve got a super healthy meal that you’ll actually enjoy eating. Even my two year old enjoyed this one – just push the idea of the pineapple and you can’t go wrong with almost any child.