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Rassasy is an outdated word that means to satisfy a craving, which I just thought was the best name for a food blog.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 8 – Raspberry

Week 8 – Raspberry

According to Wikipedia, raspberries are described as vigorous and invasive; much like the little parasites when you’re pregnant. I joke.

Raspberries are about 3/4 inch big, similar to an 8 week fetus. I always love seeing babies at 8 weeks on ultrasound, they remind me of a Gummy Bear; round head, round belly with little arm and leg buds that wiggle.

Because we’re into our 2nd month now, I know, I can’t believe it either, you might start to wonder how you can stay comfortable on the job…(thanks Baby Center)

  1. Take breaks (show movies, naps)
  2. Keep moving (play hopscotch, dance breaks, bike rides, post office yoga)
  3. Dress comfortably (crazy tights,fun socks)
  4. Stay hydrated (infused water)
  5. Don’t skip meals (keep an emergency snack bag)
  6. Reduce stress (breathe: in for 4, hold for 7,out for 8)

Once again, Trader Joe’s to the rescue with their freeze dried fruit. I kinda love you Trader Joe’s.

Raspberry Chocolate Bark

Ingredients :

1/8 cup coconut butter, melted

1/4 cup freeze dried raspberries, pulverized… Just like the blueberries from last week

100% dark chocolate bar

85% dark chocolate bar

1/4 cup shelled pistachios

1/8 cup unsweetened coconut chips

1/4 cup dried raspberries (kept whole)

Process:

Line pan with parchment paper

Melt the two chocolate bars together

Mix the pulverized raspberries with the coconut butter

Spread the melted chocolate onto the paper

Top with the pistachios, coconut and raspberries

Drizzle the Raspberry coconut butter over the top

Shake it a little to get all the pieces to settle

Place in freezer

Easy peasy

Once frozen, break off pieces and enjoy😋

I also found it slightly amusing that I was freezing freeze dried raspberries. Go figure!

Week 7- Blueberry

Week 7- Blueberry

If there is one fruit that I absolutely cannot stop eating is the blueberry, which is why they’re so fun to pick; one in the bucket, five in my mouth. You get it. Blueberries are only about 1/2 inch big but have many health benefits packed into their small size. Good things come in small packages (that’s not what she said) because that little blue ball can help fight aging, lower blood pressure, combat disease and even boost memory.

Now the babies, at 7 weeks, they are very clearly seen on ultrasound with a heartbeat! So, I felt like this was a good week to peek 😂 I think we have the cutest blueberry babies ever, first pictures for their baby books!

Blueberry baby lying in its sandwich baggy of water for its first pictures!
Getting so big, sure hope time flies for the pregnancy!

Now the food, I searched for recipes using dried blueberries, because you know, the 1200 miles north they have to travel to you. I found this unique recipe and then tweaked it to suit us. And as an extra fun fact, in the middle ages, when Balsamic Vinegar was first reported, it was also thought of as a miracle drug… even helping cure labor pains–how ironic!

www.wildlyorganic.com – Blueberry Balsamic Cookies

Preheat oven to 350 degrees and line baking sheet with parchment paper

1 3/4 cup almond flour

1/3 cup dried, powdered blueberries (I just put the bag of dried blueberries from Trader Joe’s in the food processor)

Should I feel bad that I’m comparing the size of the blueberry to our babies and then I just pulverized them into dust? #sorrybabies #momsoftheyear

1 tsp baking soda

1/2 tsp salt

Mix the above ingredients together

In a separate bowl, emulsify

1/4 cup coconut oil, melted

1/3 cup monk fruit sugar

1/4 cup balsamic vinegar

1 Chia egg (I used a real egg, but wasn’t sure of your egg situation, so I sent you Chia seeds) 1 Tbsp Chia seeds mixed with 3 Tbsp water, let sit for 10 minutes

Mix the wet and dry ingredients together

Drop batter onto cookie sheet, made 15

Bake for 12 minutes

Let cool on wire rack

Enjoy! A low carb cookie, staying healthy for our fake pregnancy ❣️ ❣️

Week 6 – Sweet Pea

Week 6 – Sweet Pea

Peas. Fresh. Canned. Frozen. Steamed. So many options, yet this week stumped me because of the necessity for the recipe to be shelf stable for the weekly package delivery. Gotta keep the Hyder post office hoppin’. Plus I’ve gotten such a kick out of making these recipe boxes for you😊.

Apple Granola getting sent off

And then, of course, it was staring me right in the face the whole time. Mushy peas. This may have something to do with the fact that I was in England at the time and I was seeing it on many menus.

Mushy peas from Liverpool! Eaten across the street from the Cavern Club, where the Beatles frequently performed!

So the babies are going international. One disclaimer; traditional mushy peas are made using dried marrowfat peas, which are substantially bigger than a sweet pea. But, our babies are obvious overachievers and when you are fake pregnant, carte blanche!

There is not a lot going on with the traditional mushy pea, they are rather bland. Just salt and pepper for flavor. Which also means this package wasn’t going to be nearly as exciting to open as the others; no speciman cups or syringes. 😉 So I added in some extra fun!

While the recipe is even on the bag, I followed this one.

Mushy Peas – www.thespruceeats.com

You just need to plan for the 12 hour soak with baking soda.

After the soak, it’s a quick 30ish min stove top boil and simmer to achieve this.

And pretty amazing how this small bag from England can turn into this in Oregon and Alaska! United by food 😍

If you don’t have the quintessential fish and chips to go with it; you could put them in an omelette, spread them on toast, or since we’re pregnant… Ice cream topping 😜😜

PS Fun Fact. Did you know these are also the peas used to make wasabi peas?

Til next week ❤️

Two Peas in a Pod
Week 5- Apple Seed

Week 5- Apple Seed

Apples. So many variations. Remember that time at the Corvallis Farmer’s Market and they had all the different varieties to try, like an apple flight? Ones we’d never even heard of! And they really all tasted so different! Kinda blew my mind. But, alas the baby is not the size of an apple, but just the seed!

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Which is funny to compare it to the size of an apple seed because how many times did you tell your kids not to swallow the seeds because they’ll grow in their tummy? Oops, look what mom did now! I actually probably sound certifiably crazy right now! But, I know you get it! And if you could have heard the conversation I had with Carter over this pregnancy, I don’t think I confused him too much! Lets just say he wasn’t thrilled when he actually thought he may be a big brother! #fakenews 😉

Okay, back to the apple. What a lovely surprise to be gifted this beautiful basket of apples from Nana. This jump-started my brainstorming. I made spiced apple butter from these apples, and left a small jar for your oldest 😊

Trying to find recipes that not only incorporate the pregnancy food, but also have shelf stable ingredients and are mailable has been a fun adventure. Hopefully by now you’ve received ‘Week 4’ in the mail. I told the sweet girl at the post office (who really is pregnant) that I wouldn’t make her take a picture with me everytime, ha! According to the USPS calculations it will take 3 days to get to Alaska…. not quite sure where… and who knows when it will actually reach you. Which I’m sure will be variable throughout the year, depending on weather and who knows what else.. Bears and wolves maybe? But, isn’t it the USPS that works through everything? According to Wikipedia, the post man’s oath “Neither Rain, Nor Sleet, Nor Dark Of Night Shall Stay These Couriers From The Swift Completion Of Their Appointed Rounds.” Maybe this was written before 1959, before Alaska became a state.

I decided to make my granola that you like so much, adding in dried apples. And since I couldn’t use butter, I substituted coconut oil instead. After my first taste tester (Maya) just declared it was the best granola I have made yet, I’m excited to share it with you! Don’t worry, my other taste tester 1.5 miles away is 100% on board also being my weekly Guinea pig 😉. And he did text me after his granola drop off and declared it a great midnight snack!

Granola with 🍏

Preheat oven to 250 degrees

Line cookie sheet with parchment paper

In large mixing bowl, mix together:

2 cups oats

2/3 cup unsweetened coconut shreds

1/2 cup sunflower seeds

2/3 cup sliced almonds

1/2 cup cashew pieces

1/3 cup pecan pieces

1 cup dehydrated apples, chopped

Heat together:

1/4 cup honey

1/4 cup coconut oil

1 tsp vanilla

Mix liquid with dry ingredients. Once mixed, spread evenly onto cookie sheet and bake for 90 minutes. Let cool. And just try to stop eating it!! Double dog dare you!😜

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I hope this package made you giggle, was pretty proud of my packing hacks and how much fun to mail a box full o’ nuts 🤪

Week 4- Chia Seed

Week 4- Chia Seed

Can you believe it’s already been 4 weeks?!? I know I was just as shocked, if not more so, than you, when I heard the news. But, now the baby is just under 1mm long! And busy setting up house….hopefully similar to you. Getting settled. Cozying up. Also, like what I’ve been doing in reclaiming my l’atelier!

The size of a poppy seed they say… But, since that reminds me of those Costco muffins and bagels I don’t wish to eat (ugh, I get a stomach ache just thinking about it), I have dedicated week 4 to the all mighty Chia seed. I say they’re roughly the same size and you can do so much more with a Chia seed, practically a science experiment every time.

I am rather fascinated by how they start off so flat and dry, but give it some moisture and boy do they plump up and get rather gelatinous. That makes me giggle because now I’m remembering back to when Bailie was born and I first experienced my milk coming in, but honestly it was more than plump…those were the days 😂. And if we’re thinking in food terms, pancakes now come to mind!

In the Mayan culture, Chia means strength and since that is what we need to get through this pregnancy, all hail the great and powerful Chia. Did you know that the combination of its’ nutrients is perfect for regulating blood sugar and sustaining energy? Ancient warriors attributed their stamina to this little, tiny seed, while I attribute my energy to my #twister. It’s like a quote I read recently, “Best friends, when separated are normal, adequate people. But, when together, it’s a total madhouse.” This sums us up pretty perfectly and I believe our families will attest to this. Likely we’ll both need some help during the pregnancy, since the Twisters are way farther than 1.5 miles apart, bring on the Chia!!

Now, what you’ve been waiting for. And because the pregnancy calculation is weird/confusing, it counts the first two weeks even though you’re not pregnant yet. But, I digress, sonographer brain popping in. So, without further ado, the first of 37 recipes for our pregnancy. Cue the drum roll please!

Chocolate Chia Pudding

That is the recipe I followed. But, as you know, since you are the queen of developing recipes ❤️ you can really make it your own and add in whatever ingredients you like. As long as you get the ratio of Chia seeds to liquid correct, it’s really a blank slate. But, this turned out great! And knowing me, you know I made it with less sugar, I used 1/2 Tbsp instead of the 2 listed in the recipe.

This takes virtually no time at all to put together, just requires some patience while waiting for the Chia seeds to do their thing in the refrigerator overnight.

Mix together

1 cup full fat coconut milk

1/2 Tbsp Monk Fruit Sugar

2 Tbsp Cocoa Powder

1/2 tsp vanilla

3 Tbsp Chia Seeds

1/8 tsp salt

Shredded, unsweetened coconut, for topping

Pecans, for topping

Let sit on counter for 30 minutes, then portion out and place in fridge overnight. When you’re ready to eat, top with shredded coconut, pecans, or whatever your heart desires!

Oh, and I know you will appreciate the package the Chia seeds came in, from Grocery Outlet, of course! 😊


And because I can’t help myself. Just for giggles. Oh, and I may have dropped the first one. Oops! 😂

Egg Wraps

Egg Wraps

In my cooking world, many times things don’t go exactly as planned. Good ideas are flops, recipes don’t turn out, flavors aren’t as expected; I’m often a pintrest nailed it!

This recent idea is no exception. I saw somewhere online that you could buy flavored egg white crisps, kinda chip like. So, in my brain, I’m just sure I can make it on my own, in my kitchen; piece of cake!

I separated out six eggs for the whites and seasoned them with the Chili Lime Seasoning from Trader Joe’s spreading them out on a cookie sheet and put them in a 375 degree oven and prayed. Well, since God has a sense of humor, my expected thin crisps became a thick egg loaf.

Although disappointed, I didn’t want to just throw it away, so I brainstormed (thanks Tiffany) of how I could repurpose it.

When I looked in the freezer and saw the Chipotle Black Bean burgers from Costco, I thought that would compliment it well. So I made it into a wrap. Hello no carbs! I topped it with Sriracha, and oh my, was it delicious!

As Bob Ross would say, “We don’t make mistakes, just happy little accidents”!!