40 Weeks

40 Weeks

Who could have ever imagined that when I was trying to find the perfect name for my blog nearly two years ago it would tie so perfectly well with the turn it is about to take.
Rassasy is an outdated word that means to satisfy a craving, which I just thought was the best name for a food blog. Am I right?😁. Concurrently, I rediscovered an unfulfilled part of myself, that I was and still am pursuing. What I found was actually me, but had been covered up and put away for awhile.
A monumental piece of this was that I had actually found my best friend. My soul sister. My person. I was always envious of movies, TV shows, books and real life when there were best friends. You know the ones I am talking about? I always dreamed of that connection, but didn’t find it until right before I turned 40. What’s so ironic is that she was in and out of my life for the 10 years prior; the only way to explain it is a work of God. We laugh when we remember (or don’t 😉) all the connections, intertwinings (or is that intertwinnings?!)   and what appear to be coincidences that were present. But, I don’t believe in coincidences, it was definitely the work of a higher power knowing that not only was my person out there, but she lived only 1.5 miles away!
Fast forward to a little more than two years later and near the eve of her moving 1291 miles away for a nine month teaching assignment in Alaska. How far away is 1291 miles? 22 hours by car, 5 days by bike or a mere 18 day walk. Because I am a much more of a “better to laugh than cry” type of person, I’m trying to make the best of it… although writing this is making me cry.
So, one of the ways we’re getting through it is looking at it like a pregnancy. She’ll only be gone for a pregnancy. And after one hilarious road trip we came up with actually documenting “our pregnancy” (cause why is she the only one that gets to be pregnant?😂) weekly based on the food each week of pregnancy represents. Which, now comes back to my blog. A nine month food pregnancy blog, with each recipe based on the food that corresponds to the size the “baby” is.
To satisfy a craving. Full circle.

Turning 40. Midlife. Middle age. This is cause for something epic to be done, right? Thanks to the inspiration from a dear friend, I compiled a 16-item bucket list of forty things to achieve during the year.  These include things that I’ve been wanting to do, been putting off, quietly nagging at me or just plain fun!

I love food! I’m fascinated with new foods and learning about foods from different cultures.  There’s so much out there!  One of my #40 bucket list items is to cook forty new recipes.  What makes this more ambitious is that I’ve stopped eating meat and dairy this year, while my family has not.

Rassasy, an old 15th century word meaning to satisfy a hunger.  Could there be a better name for a food blog?  I think this just may be my new favorite word.  If I’m having deep thoughts, thank you Jack Handy, this hunger could also be my love for adventure.  Or food adventures.


Week 40 – Jackfruit

Week 40 – Jackfruit

The big dilemma here is to make the jackfruit or not? Do we still celebrate Week 40? The #fakebabies have been delivered. Well, since I actually really want to make this recipe, it will be done. Oh yes, it will be done.. And with my OCD tendencies I may be bothered, kept up at night, that week 40 was unfinished. And I did set out to do the 40 weeks of pregnancy food recipies, I MUST finish. I must! #goals

Honestly, I can’t believe the 40 weeks have passed. Looking back it went by fast except for those two long months mixed up in there, hello January and March- but, now nearing the end of May, we can put the past behind us or our behinds in the past, as Timon says.

At 40 weeks pregnant, babies need talked to alot and isn’t it amazing that they can recognize their parents voices after birth?  Well, this is an easy mission for us to accomplish, talking!  Lots and lots of talking. With many words! And now face to face.

Jackfruit has been getting quite a bit of attention lately as a versatile vegetarian option. Due to unripened jackfruit’s neutral flavor and meat-like texture it absorbs the flavors it’s cooked in making it a flavorful meat substitute. Since it is becoming more mainstream, canned jackfruit is always well stocked at Trader Joe’s for easy meals.

Nadiya’s Time to Eat on Netflix premiered at just the right time because she demonstrated a jackfruit curry recipe, that I was super excited to try (thereby nixing the popular BBQ jackfruit recipe, cause you know BBQ..). And while we’re on the subject, Nadiya’s Time to Eat is a fun, joyful cooking show with lively colors and fieldtrips- it’s a must watch. I remembered her from winning the 6th season of The Great British Bake Off and was happy to see her again.

Following this recipe for the curry

www.thehappyfoodie.co.uk – Jackfruit Curry

And this one for the naan bread

www.wholesomeyum.com – Keto Naan Bread

Jackfruit Curry


  • 10 cloves of garlic
  • 3cm ginger, peeled and chopped
  • 1 medium onion
  • 1 Tbsp salt
  • Olive oil
  • 1 tsp cinnamon
  • 1 tsp chili aste
  • 1 Tbsp tomato paste
  • 1 tsp ground tumeric
  • 1 Tbsp curry powder
  • 2 cans jackfruit
  • 1 cup water
  • Cilantro & Lime for garnish


  • In a food processor, blitz (I really like this word) the garlic, ginger, onion and salt to a smooth paste
  • Add oil to pan over medium heat
  • Add cinnamon, fry for 20 seconds
  • Add in paste from food processor and cook for 5 minutes. If it starts to stick, add splashes of water
  • Stir in chili paste, tomato paste, tumeric and curry*
I just liked all the colors
  • While that is cooking, drain and chop the jackfruit into bite size pieces.
  • Add to pan with water and simmer until dry.
  • Add in cilantro with a squeeze of lime

*I either mismeasured or … But I felt like 1 Tbsp may have been too much curry, maybe start with less, then add more if needed.

Keto Naan Bread


  • 3 cups mozzarella cheese
  • 2 Tbsp full fat Greek yogurt
  • 2 large eggs
  • 1 1/2 cups almond flour
  • 2 Tbsp butter
  • 1/2 tsp garlic powder
  • 1 Tbsp chopped fresh parsley


  • Preheat oven to 375°
  • Line large baking sheet with parchment paper
  • Combine cheese and yogurt in a large microwave safe bowl. Microwave in 30 second bursts, stirring in between until melted and smooth
  • In another bowl- mix eggs, baking powder and eggs
  • Work quickly! While the cheese is still hot, combine the flour mixture with the cheese mixture. And just get in there, with your hands, and knead it until a uniform dough forms
Don’t mind the obvious baking powder everywhere..had a minor emergency, but all okay!
  • Form into a ball. If too sticky, pop into the fridge for a few minutes.
  • Cut the dough into 6 sections, then roll each section into a ball and flatten into a a flatbread shape
  • Bake for 8 or so minutes, until a few golden spots appear
I have no idea where that corner of the parchment paper went….. All I have to say is that the kids have been baking in quarenetine 😉
  • While the bread is baking, mix together the butter, garlic and parsley
  • Brush onto naan, then bake for an additional 2 minutes
Keto Naan Bread
The finished product! Dinner!

And just like that, 40 weeks of pregnancy foods!

The End…but, to be continued…

Week 39 – Watermelon

Week 39 – Watermelon

I find it ironic that while I was enthusiastically celebrating (as you know how I do), your 1 week early release….the obstetricians here are also inducing their patients at 39 weeks! But, like we’ve always said as long as the #fakebabies arrive healthy, that’s all that matters.

We all know that watermelons are big! And oh so juicy and sweet, such a nostalgic reminder of summer. And can’t believe it’s just around the corner!

We also know that the #fakebabies have nearly, if not already, reached their full size, 7-8 pounds and 19-21 inches long. What we really need to talk about now is the delivery playlist! Don’t worry, I will send you this ‘mixed tape’ to download before your drive😉

  • Push It
  • I Wanna Be Sedated
  • Get the Party Started
  • Mama Said Knock You Out
  • Stronger
  • Survivor
  • I’m Every Woman
  • Under Pressure
  • You Can Do It
  • Every Little Bit Hurts
  • Keep Ya Head Up
  • Waterfalls
  • Till It Hurts
  • Don’t Panic
  • Fighter
  • Control
  • The Edge of Glory
  • This is What You’ve Came For
  • I Will Survive
  • Take Your Time
  • I’m Coming Out
  • The Drugs Don’t Work
  • Just Breathe
  • Naked as We Come
  • Heavenly Day
  • Hold You in My Arms
  • Born in the USA
  • You’re Having My Baby
  • Born This Way
  • Capri
  • Control
  • Can’t Hold Us Down
  • I Won’t Give Up
  • It’s Time
  • Closing Time
  • Try
  • Ain’t No Mountain High Enough
  • Here Comes the Sun
  • First Day of My Life
  • Sunrise
  • Hello World
  • Strong Enough
  • Wind Beneath My Wings
  • Better Together
  • Both Sides Now
  • Danger Zone
  • Gonna Make You Sweat
  • Feet it Still
  • Push
  • Circle of Life
  • Sweet Child O’Mine

Thanks to Jessica at Camp 36 Soapery, this is the final crafty recipe. Which works out well since we all could use extra soap these days, we are only washing our hands 2,420 times a day now.

Watermelon Soap


  • 1 silicone soap mold
  • 3.3 oz of melt & pour soap base
  • 1 bottle of watermelon sorbet fragrance oil
  • Body safe mica powder, 1 red & 1 green
  • Glass measuring cup
  • Spatula


  • Chop the soap base into small chunks and divide into two piles
  • Put one pile of soap into the glass measuring cup and mircrowave for 15 seconds, stir, then another 10-15 seconds until fully melted.
  • Add half of the fragrance and one of the color powders. Stir.
  • Pour into the mold.
  • Take a moment for this to harden (#twss). I popped it into the fridge because I have no patience.
  • Repeat the above steps with the remaining ingredients. Pour into mold, atop the first layer.
  • Let it sit for 30-60 minutes, then it’s ready to take out of the mold.
So, so pretty! And smells good too!
And enjoy! What song do you sing while washing your hands for the correct amount of time?😉

Week 38 – Pumpkin

Week 38 – Pumpkin


Peter Peter Pumpkin Eater.


Remember the nursery rhyme baby shower game?

Thirty-Eight weeks of pregnancy bhas some shocking similarities once again to real life. Here are the topics that http://www.whattoexpect.com highlighted.

  • Prepare postpartum meals. I know you are being creative with cooking all your fridge and pantry food. I hope you are able to make it home with less stuff.😉
  • Double check your bag. You’re packing. So almost the same, double check- not just your bag, but the whole house. Do you have everything? But, not the kitchen sink.
  • Go for a walk. Always a good idea to breathe in fresh air, look up at the trees and go for a walk. Shinrin-yoku.
  • Research distractions. No, you don’t need anymore distractions. That’s what I’m here for. You, stay focused!
  • Wear, loose, cool clothing. Best to be comfortable while packing and cleaning and driving…all 1280 miles. Home!
  • Do squat exercises. Lol, and you thought HASfit was just for fun?
  • Try labor inducing foods. The babies are coming, the babies are coming! Pineapple, spicy foods and black licorice are just a few!

I made this soup back in the fall, when it was soup weather. The leaves were changing, the weather had cooled, trying to achieve the Dutch hygge feeling of cozy comfort!

It surprised me with how well it turned out. In fact, the whole family really enjoyed it and we even had an extra person, a teenage boy that all happily slurped it up.

I followed her recipe.

www.noblepig.com – Pumpkin Black Bean Soup

  • 2 cans black beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 can (16 oz) pumpkin puree
  • 1/2 cup chopped red onion
  • 2 garlic cloves, minced
  • 1/4 cup olive oil
  • 4 cups vegetable broth
  • 1 Tablespoon ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon allspice
  • 1/2 teaspoon ground black pepper
  • 3 Tablespoons balsamic vinegar
  • Baked pumpkin seeds for garnish


  • In a large pot sauté red onion, garlic, cumin, kosher salt, cinnamon, allspice and pepper in oil on low-medium heat until red onion and garlic are brown; about 3 minutes.
  • In a food processor or blender puree the beans and tomatoes with half of the vegetable broth. Add pureed ingredients, pumpkin and the rest of the broth to the pot.
  • Simmer uncovered until thick, stirring often and scraping the bottom, about 40-45 minutes. Before serving stir in balsamic vinegar. Garnish with baked pumpkin seeds.
When your garnish compliments your bowl 😉

Week 37 – Winter Melon

Week 37 – Winter Melon

We made it! I knew we could do it! #nodoubt. Woo-Hoo!! 37 weeks is considered full term. According to the pregnancy websites our #fakebabies are practicing inhaling and exhaling the amniotic fluid, rehearsing for the first breath. Like us, remembering to BREATHE! Blinking and rolling from side to side are other ways they’re passing the time.

Winter melon was a tough one. Not only have I never eaten one, therefore meaning I’ve never incorporated one into a recipe, but new foods don’t intimidate me. I say bring it. But, with the shipping of one and it now being too close to the delivery I just couldn’t pull it off. Required to think outside the box. Lol, like a post office box.

You know when you’re doing something completely unrelated and all of a sudden something sparks an idea. Yup, that happened. Which is how ‘The Very Hungry Twister’ was born. Welcome to the inner workings of my brain 😂

Fun to go back to my roots, you know old school, and scrapbook a silly book based on The Very Hungry Caterpillar. With a twist, a #twister twist!

Although it was so fun to mail you a package each week, knowing what excitement and joy it brought you. This one will be special in a different way because it gets to be delivered in person.

Happy full term #fakepregnancy! Cheers to us!

Week 36 – Honeydew

Week 36 – Honeydew

Waddle. Waddle. That’s what’s starting to happen at 36 weeks!  These #fakebabies have dropped! Can penguins ride bikes? Asking for a friend!

Already 6 pounds and 18-19 inches long is making me really relieved we don’t actually have to deliver these #fakebabies! Although I never met mine so small!  Selective amnesia is a real thing, how else could you have more than one?

So funny story about the honeydew… But, I am easily entertained so obviously I was amused. When I was first chatting with Jessica from Camp 36 Soapery (you know how sometimes words just look weird and wrong, that’s how I’m feeling about soapery right now!) Anyways I’d decided on the fragrances that I wanted based on how hard it would be for the real food to be shipped. Obviously honeydew was one of those foods. So imagine my surprise awhile back when I was looking at what was coming up and there was no honeydew! But it was cranberry in its’ place!!! Uh, heck no! These #fakebabies can’t be going backwards and getting smaller and I’m pretty sure a cranberry is much smaller than a honeydew.

See? Scientifically proven! #withgoogle

Well, it all worked out and I was able to trade the scents with Jessica. But, oh we had to do a porch trade. She put the new bottle in a unsuspecting box on her porch and I left the cranberry frangrences in its place, is this what a drug deal feels like?

And now we’re pretty much Laura Ingalls from Little House on the Prairie making our own candles!!!!

Honeydew Candle

Looks like science class
  • Soy wax
  • Honeydew fragrance
  • Small jar
  • Wick
  • Pencil


Wrap the wick around a pencil to center in the jar.

Melt the soy in the microwave for 20-30 second bursts, stirring in between.

When melted, add in honeydew fragrance.

Carefully pour into jar, avoiding the wick and maintaining the wick position.

Let harden (remember when I said awhile back I was waiting for something to harden?😂….) Takes a few hours.

Before & After

Light and enjoy❤️

“This little light of mine, I’m going to let it shine.”
Week 35 – Coconut

Week 35 – Coconut

“Put the lime in the coconut, you drank ’em bot’ up” ….. can’t get that song outa my head! Maybe cause of the outfit I also had on! Hmmmnnnm…  From the Hawaii box!

How do I love coconut? Let me count the ways.

  1. Coconut oil
  2. Coconut manna
  3. Coconut flakes/shreds/chunks
  4. Coconut milk
  5. Coconut cream
  6. Coconut flour
  7. Coconut sugar
  8. Coconut water, not as much, unless it’s that one brand (which I’ve forgotten) after hot yoga.
  9. Or a coconut mojito or haupia #Hawaii

But, how is a girl to decide which type of coconut to use? And when so many prior pregnancy recipes incorporated some version of coconut. If this were a sitcom, this would be the part of the series finale where we would recap all the recipes that used coconut! Flashbacks. Kinda makes me wish there was a blooper reel. Oh, the laughing fits that would ensue.

Coconut is an ideal food for blood sugar control due to its’ high fat and protein content and low carbohydrates. Did you know that babies are now gaining about 1/2 lb a week through the rest of pregnancy? Currently weighing about 5 1/4 lbs and 18 inches long. This is when they start getting fuller cheeks that you just want to squeeze.

So the recipe I found was quite fitting, ‘Anything-You-Have-Coconut-Curry-Soup’ What a great way to use up leftover vegis, hopefully coinciding nicely on the eve before the next shopping run. I just love cooking when it feels like there’s nothing in the fridge or pantry at first glance and then when you put a bit of ingenuity into it, you develop such tasty meals!

www.pinchofyum.com – Anything-You-Have-Coconut-Curry-Soup


  • 1 Tbsp oil
  • 1 onion, chopped
  • 3 garlic cloves
  • 1 knob ginger, grated
  • 1-2 Tbsp red curry paste
  • 1-2 Tbsp tumeric
  • 1 tsp salt
  • 2 Tbsp sugar
  • 12 baby Yukon potatoes, chopped
  • 2 – 14oz coconut milk
  • 3c vegetable broth
  • 24 oz extra firm tofu
  • Anything goes for vegetables

Suggestions: green onions, cilantro, basil, cabbage, asparagus, baby kale, carrots, zucchini, bell peppers, mushrooms, spinach, broccoli, snap peas, bean sprouts. Anything your heart desires and/or your refrigerator holds!

What I found in mine.


Press the water out of the tofu, in whatever fashion you see fit. I use towels and plates.

The tofu is in between the red plates in the back, just getting all squeezed out back there.

Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, coconut milk, and broth. Simmer until the potatoes are soft.

Allow to cool slightly, then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth to thin out the soup as needed.

Cut the tofu into small pieces.

In the same pot you made the soup in, heat a little more oil and add the tofu, stir frying until light golden brown. Pour in a small amount of the pureed soup – it will sizzle and pop, and it will also give the tofu the most wonderful color and caramelized exterior (ohhlala!) Remove from heat with the tofu is deep golden brown and crispy.

Top each serving of soup with your chosen fresh veggie toppings and crispy caramelized tofu!

How fun would this be to make for a family style/big chill dinner? With this yummy soup base, then we can all bring our vegetables and make a smorgasbord of vegetable toppings and have a make your own soup. On the list!

Week 34 – Butternut Squash

Week 34 – Butternut Squash

Imagine holding a 5 pound bag of flour right now, assuming you can even find a bag of flour currently. Coincidentally I just took this picture of the flour aisle at the local supermarket.

Flourless in Oregon

Well, that imaginary bag of flour is how big our #fakebabies are right now!  Nesting is common at this point as well. Honestly, I’m a bit over this nesting phase and am just ready to bust out!  One of the questions on the pregnancy websites asks moms-to-be if they’re okay with strangers rubbing their belly…. Glad no one is asking us that! And in case you’re interested, 53% said no, 12% said yes and 36% answered ‘in some cases.’

And since there’s no flour to hold, I practiced holding the butternut squash!

Aren’t we sweet?

I found a darling You Tuber, Julie Van Den Kerchove that made a stuffed butternut squash recipe, and from that recipe she used the filling to make these little tasty squash nuggets. Just like ‘the book,’ where each meal becomes another meal. I wasn’t sure what your mushroom situation currently is, so I couldn’t do the original recipe, the stuffed squash, but the nugget one was a definite go! She calls them falafels, but I already did a pregnancy falafel recipe and seriously, do we need another ball recipe? Well, yes, always….but instead I thought nuggets would be a nice change.

Butternut Squash Nuggets

Ingredients (nuggets):

  • 1 cup pumpkin seeds
  • 1 cup almonds
  • 4 Tbsp flax seeds
  • 1 cup baked butternut squash
  • 1 Tbsp each of garam masala, cumin, curry
  • 1 tsp tumeric
  • 1 Tbsp apple cider vinegar
  • 1 tsp salt
  • Large pinch of black pepper


  • Preheat oven to 350°
  • In food processor, combine pumpkin seeds, almonds and flax seeds to make a flour
  • Add the butternut squash and mix
  • Add in remaining ingredients until you get a dough
  • Roll into tablespoon size balls, well I like big balls so I used a 1/8 cup- cooks choice

Ingredients (crumbs):

  • 3 Tbsp flax seeds
  • 3 Tbsp sesame seeds
  • 1/2 tsp, combined garam masala & cumin


  • Add above ingredients to bowl and mix, make shapes if your heart desires
  • Roll the balls in the crumb mixture, then place on baking sheet
  • Bake for 20 minutes, until crunchy on the outside and soft inside

Ingredients (sauce):

  • 4 Tbsp tahini
  • 3 Tbsp water
  • Bit of lemon juice
  • Pinch of salt & pepper


  • Mix the above ingredients until a smooth sauce is made
  • Use as a drizzle or a dip
  • Or a dip or a drizzle

*that’s fun to say 😉

And obviously, this made me laugh!
And the “real” picture.