Important notice to customers — product packaging changesLearn More


From August 2018, customers will notice our rebranded food packaging start to appear on shelf in all major stockists.

  • CURRENT Packaging
  • new Packaging

We are excited to announce our new packaging will start to appear on shelf from August 2018. This transition to new packaging will occur over a number of months. During this time there will be a mix of current and new packaging on shelf.

There are no major changes to these products, in some instances there is a small name change or slight recipe improvement, see below for the full details.

Products purchased via the website will be delivered to customers in our old packaging until the end of October. From November, products ordered from the website will be delivered in the new packaging.

Please note, our Infant Formula packaging will not be rebranded until later in 2019.

For any questions, connect with our team of accredited practising Dietitians on +61 3 6332 9200

Product name changes

  • Cereal Name Changes
  • CURRENT Packaging Organic Baby Rice
  • NEW Packaging Organic Rice with Prebiotic (GOS) Note: Our Baby Rice recipe has been upgraded to now include GOS Prebiotic
  • CURRENT Packaging Organic Vanilla Rice Custard
  • NEW Packaging Organic Milk & Vanilla Baby Rice
  • CURRENT Packaging Organic Apple & Cinnamon Porridge
  • NEW Packaging Organic Apple & Cinnamon Baby Porridge
  • Ready To Serve Name Changes
  • CURRENT Packaging Organic Banana, Pear & Mango
  • New Packaging Organic Banana, Pear, Apple & Mango
  • CURRENT Packaging Organic Mango, Blueberry & Apple
  • New Packaging Organic Blueberry, Mango & Apple
  • CURRENT Packaging Organic Peach & Apple
  • New Packaging Organic Grape, Apple & Peach
  • CURRENT Packaging Organic Pumpkin & Tomato Risotto
  • New Packaging Organic Pumpkin, Sweet Potato & Tomato
  • CURRENT Packaging Organic Broccoli, Beef & Brown Rice
  • New Packaging Organic Beef & Vegetables
  • Note: We have also upgraded some of our RTS recipes to remove added sugars and to remove some of the more complex ingredients that are not required for young children such as Tamari.
  • CURRENT Packaging Organic Milk Rusks Toothiepegs
  • New Packaging Organic Milk Rusks
Home/Nutrition & Recipes/Articles/Nutrition for Mums/What to Eat During Pregnancy/Breakfast, Lunch, and Dinner Recipes for a Healthy Pregnancy

Breakfast, Lunch, and Dinner Recipes for a Healthy Pregnancy

When pregnant, getting the right nutrients and vitamins is of extreme importance for both the health of your baby and yourself. What you put in your tummy will eventually end up in your baby’s too, and certain vitamins and minerals can make a big difference in terms of growth and development.

One of the easiest ways to ensure your baby is getting the right vitamins and minerals is to ensure you consume a diet rich in fruits and vegetables. If you want to delve a little deeper, look specifically for produce that contains good levels of:

  • Vitamins A,B,C,D and E
  • Folic Acid, Omega 3
  • Calcium
  • Protein
  • Iron, Iodine
  • Zinc.

When possible, try to eat organic and aim for 5-6 small meals each day. It has been suggested that the more foods and flavours you expose your baby to in the womb, the more receptive your baby may be to these items when first trying solid food.

Foods to avoid include:

  • Foods at risk of the bacterium Listeria, such as soft cheese, deli meats, sushi, and unpasteurised milk.
  • Foods high in mercury, such as swordfish and barramundi.
  • Alcohol.
  • Caffeine.

Here are some recipes ideas you could try during your pregnancy:


Breakfast is of the utmost importance, as a good hearty breakfast will help restore your body’s blood sugar levels following a good night’s sleep. It will also give you the energy you need to get through the day.

Recipes to try include:

Baked Eggs with Spinach and Soldiers

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  • Olive oil spray
  • 2 free range eggs
  • 2 handfuls baby spinach
  • 2 slices of wholegrain bread


  • Preheat oven to 200°C, and spray two small ramekins with oil.
  • Divide spinach between the two, and crack an egg on top.
  • Place ramekins on a baking tray, and bake for 8-10 minutes.
  • Serve with toasted soldiers.

Spinach, Cheese and Tomato Omelette


  • 2 free range eggs
  • 3 tbsp milk
  • 1 cup chopped spinach
  • 1 small chopped tomato
  • 2 slices Swiss cheese
  • 1 tbsp extra virgin olive oil


  • In a bowl, beat eggs with milk then add spinach and tomatoes.
  • Season with salt and pepper.
  • Pour slowly into a preheated skillet, and swirl to cover the base.
  • Once egg has set (approximately 2 minutes), place cheese on one side and gently fold in half.
  • Cook for 1 minute, turn and cook for 30 seconds.

Cottage Cheese Pancakes

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  • 1 free range egg
  • ½ cup low fat cottage cheese
  • 1 tspn canola oil
  • 3 tbsp whole wheat flour


  • In a small bowl, beat egg until creamy. Add strained cottage cheese and mix well, gradually adding flour.
  • Oil a skillet and, once hot, spoon batter to make four small pancakes (flatten using the back of a spoon).
  • Cook for 2-3 minutes each side, then serve with banana and honey.

Berry Smoothie


  • 1 ripe frozen banana
  • ½ cup low fat yoghurt
  • 1 cup mixed berries
  • 2 tbsp honey


  • Blend all ingredients in a blender over high speed.


For many pregnant women, lunch is the time when morning sickness is at its worse, despite the term “morning” sickness. If this is the case, look for meals that contain citrus and ginger, which are renowned for helping to relieve nausea and vomiting.

Chicken and Sweetcorn Soup


  • 1 tbsp vegetable oil
  • 350g diced chicken breast
  • 1 finely chopped garlic clove
  • 1 cm grated ginger
  • 1 tbsp cornflour
  • 2 tbsp dark soy sauce
  • 2 cups reduced-salt chicken stock
  • 125g tin sweetcorn kernels
  • 1 free range egg, whisked
  • 1 squeeze of lemon juice
  • Parsley to garnish


  • In a deep frying pan or a saucepan, cook chicken, ginger, and garlic in the oil for 4-5 minutes.
  • In a small bowl, mix cornflour and soy sauce before adding to the cooked chicken mix.
  • Add chicken stock, and bring mixture to the boil.
  • Reduce heat, then simmer for 6-8 minutes or until chicken is cooked through.
  • Slowly pour in the whisked egg and lemon juice, and stir to create thin egg strands.
  • Serve in two deep bowls with parsley for garnish.

Lettuce, Spinach, Citrus and Avocado Salad



  • 1 head of lettuce
  • 1 bunch young spinach leaves
  • 1 peeled and sliced ruby grapefruit or blood orange
  • 1 peeled and sliced ripe avocado
  • ¼ cup almonds or cashews


2 tbsp fresh lemon or grapefruit juice

½ tbsp white wine vinegar

Pinch of salt

½ red onion, finely chopped

2 tbsp good quality olive oil


  • Combine salad ingredients in a bowl.
  • Combine vinaigrette ingredients in a jar with a tight lid and shake until combined.
  • Drizzle vinaigrette over salad ingredients just before serving.

Lentil soup

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  • 2 tbsp olive oil
  • 1 carrot, diced
  • 1 onion, diced
  • 1 celery rib, chopped
  • 1 garlic clove
  • 1 tin tomatoes
  • 1 tin cooked, drained lentils
  • chopped rosemary, thyme and parsley
  • 4 cups reduced-salt chicken stock


  • 1 small baguette, sliced
  • ½ cup parmesan cheese
  • 4 tbsp olive oil


  • Heat oil in a large saucepan.
  • Once oil is hot, add onion, carrot, celery and ginger, and cook over a low heat for 5 minutes.
  • Add all remaining ingredients, season with salt and pepper, and bring stock to the boil.
  • Once the soup has reached boiling point, reduce to a low heat and allow to simmer for 40 minutes or until lentils are soft.
  • Preheat oven to 180°C.
  • Brush baguette slices with olive oil and sprinkle with cheese.
  • Bake for 10 minutes.
  • Serve with soup.


Seafood and leafy green vegetables offer good amounts of iodised salt and folic acid, which is required for your baby’s developing brain.

Chicken and Broccoli Laksa

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  • Olive oil spray
  • 2 cups salt-reduced chicken stock
  • 1 cup light coconut milk
  • 1 cup chopped broccoli
  • 1 cup bean sprouts
  • 1/2 cup finely chopped mint
  • 1/2 cup finely chopped coriander
  • 1/2 thinly sliced large chicken breast
  • 1 tbsp laksa paste
  • 1 lime


  • Using a medium heat, spray a saucepan with olive oil and cook the laksa paste for 1-2 minutes.
  • Add chicken stock and coconut milk to the saucepan, and bring to a gentle simmer.
  • Add sliced chicken and chopped broccoli, and cook for 5 minutes or until chicken is cooked and broccoli is soft.
  • Divide the bean sprouts between two serving bowls.
  • Cover the bean sprouts with the laksa, and top with mint and coriander.
  • Serve with lime wedges.

Beef Pilaf

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  • 250g cherry tomatoes
  • 2 1/2 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tspn ground cumin
  • 1 tspn ground cinnamon
  • 400g diced tender beef
  • 1 cup Basmati rice
  • 700ml reduced-salt chicken stock
  • 1/4 cup currants
  • 3 green onions, sliced
  • 1/2 cup parsley leaves


  • In a frying pan, roast cherry tomatoes in 1 1/2 tbsp of oil for 25 minutes.
  • In a heavy-based saucepan, heat remaining oil.
  • Add curry powder, cumin, cinnamon and beef pieces to saucepan, and cook for 3-4 minutes or until beef has browned.
  • Preheat oven to 180°C.
  • Add the rice, then stir in the stock and bring to the boil.
  • Once the mix is bubbling, pour it into a casserole dish. Cover the dish, and bake for 20-25 minutes or until liquid is absorbed.
  • Stir in tomatoes, currants, and green onions 5 minutes before serving.

Mushroom and Quinoa Risotto


  • 3 cups chicken broth
  • 2 tbsp olive oil
  • 1 green onion, sliced
  • 1 tspn minced garlic
  • 1 1/2 cup white quinoa, rinsed
  • 1/2 cup white wine
  • 1 cup shiitake mushrooms, diced
  • 1 cup trumpet mushrooms, diced
  • 1/3 cup parmesan cheese


  • Heat stock in a saucepan over a low heat and let simmer.
  • In a separate pot, heat green onion and garlic until soft and translucent.
  • Add quinoa to the green onion pot, and stir for 3 minutes.
  • Add the white wine and bring to the boil, stirring occasionally until evaporated.
  • Gradually add stock to the quinoa mix over 25 minutes so it is absorbed.
  • Meanwhile, brown off mushrooms and season with salt and pepper.
  • Stir in mushrooms and parmesan cheese with quinoa mix. Serve immediately.

About the author


Welcome to Bellamy’s Organic.

Please read this important message.

If you are able, breastfeeding is best, as it provides the ideal nutrition for babies and has other important health benefits too. Health Professionals are well placed to provide appropriate feeding advice and support. A healthy diet during pregnancy and whilst breastfeeding is important.

Introducing infant formula either partially or exclusively, may reduce the supply of breast milk. Once reduced, it is difficult to re-establish. Social and financial implications, such as preparation requirements and cost of formula until 12 months, should be considered. When using infant formula, always follow the instructions for use carefully, unnecessary or improper use may make your baby unwell.

Information about Bellamy’s Organic products is solely for educational and informational purposes only, and should not be substituted for medical advice. If you would like to proceed, please click "I understand".