Ice Pops for Nausea
Before we get started, it's important to remember that ingredients can be easily substituted. We all have different triggers and preferences.
If one ingredient works better for you, if you prefer non-dairy or vegan ingredients, or if you'd just like to substitute with what your preference is, know that this will not reflect the nutritional information facts we've calculated. If your preference is to put more of something in or you want to substitute, your nutritional facts will change.
Makes ~12 servings (2 tbsp. per serving/cube)
Ingredients for ice pops
- 1/2 can peaches (1/2 of canned juice incl.)
- 1/2 cup Greek yogurt (can be flavored, but nutritional info will change)
- 1/4 banana
- 2 tsp. minced ginger
- Blender/appliance with purée option
- Ice cube tray OR small Ziploc bags
- Popsicle sticks (optional)
This recipe is intended to be a puréed, liquid consistency.
Each ice cube is approximately 1 ounce or 2 tablespoons. Most ice cube trays hold 12 cubes. If you notice you have more room and would like to have more water, or just want to fill it a tad more, go on with your bad self.
If you’re having trouble keeping things down, I recommend sticking to the recipe. (You could choose to alter amounts in the recipe in order to make molds or full-sized popsicles of this ... if your gut says it’s safe, try it out.)
For those who are having trouble holding things down, there is a special hack below - but know that this recipe is intended for the majority of those having a hard time keeping things down, hence the small volume of liquids that go into each cube/serving.
Directions for ice pops
- Place all ingredients in your appliance and purée to get a thin, smooth, liquid consistency with all ingredients. I really prefer purée because everything is broken down so you're getting the same nutrients in a way that our bodies can digest it as best as possible!
- Pour each serving into an ice cube tray until about 90% full. If you're making popsicles out of them, remember to put the sticks in. (Remember - each cube is equal to 2 tablespoons, 1 ounce, 30 ml, etc.)
- Put in the freezer for ~1.5 hours and enjoy.
Quick tips for nausea
If you’re really having trouble keeping things down, here are a few of my tips:
- Be cautious about how much volume you’re putting in and what ingredients you may be substituting. If you're you're questioning if you'll be able to keep it down at the rate that it’s dissolving, or wondering if it may just come right back up and leave you back to where you started ... consider this.
- I've heard of others using cupcake wrappers to poke through and hold the contents that melt if not consumed quickly enough. Cool, huh? But, eating faster doesn't mean better if you're vomiting. If you find this to be true, consider putting less in each cube.
- Major nausea hack: In the past, I've taken a couple of tablespoons of the purée and placed pureed contents into one corner of a few small Ziploc bags. Freeze that, then cut off a very small tip of the corner of the bag, so when you're ready to eat one, you can consume it at a slower rate.
(When I had the flu when I was little, my mom used to let me suck a little cold water off of a clean, wet washcloth and that felt like heaven when I couldn’t keep down water. So this hack and recipe are dedicated to her.)
- calories: 60
- dietary fiber: 0.2g
- protein: 7.4g
- saturated fat: 1.1g
- sodium: 24mg
- total fat: 1.5g
Disclaimer: Everyone with inflammatory bowel disease is different. We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you
Do you keep a food diary to help manage symptoms?