Week 11 – Lime

Week 11 – Lime

When the fetal development website references yoga because at 11 weeks the baby’s body is straightening and torso lengthening, you know this is going to be a great week! Maybe it’s time for prenatal yoga?! Hello Adriene, are you there?

Yoga with Adriene – Prenatal

The babies can now stretch, somersault and do forward rolls! Sounds like fun to me! I think the last time I somersaulted and did forward rolls (and backward rolls!) was New Year’s Day 2019 at Polemic, oh such fun memories! Nice to know we still got it, since we started at 11 weeks gestation! The fake babies, growing up so fast, already the size of a lime, at 1.5 inches long!

Not only do I love lime flavor, but their smell as well. Limes are a good source of vitamin C and are a great way to boost flavor to many dishes or even your water. Not just for margaritas!

Rocking the Hawk on Cinco de Mayo, with our “skinny margaritas”

I’m praying that limes are shelf stable enough for their voyage, but I’m pretty confident they will be. Since coconut is a common flavor pairing with limes I thought this recipe sounded divine.

Lime Pie Bars – www.minimalistbaker.com



  • 1 cup raw cashews
  • 1 cup coconut cream* (the hardened portion at the top of canned full fat coconut milk or coconut cream)
  • 2 Tbsp cornstarch
  • 1/2 cup lime juice
  • 1 heaping Tbsp lime zest
  • 1 pinch sea salt
  • 1/8 cup maple syrup


  • 1 cup oats
  • 1 cup almonds (I mixed almonds and pecans)
  • 1/4 tsp sea salt
  • 3/4 Tbsp coconut sugar
  • 3-4 Tbsp coconut oil (melted)

Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
In the meantime, preheat oven to 350 degrees and line an 8×8 inch baking dish with parchment paper.
Add oats, nuts, sea salt, and coconut sugar to food processor and mix on high until a fine meal is achieved.

Add melted coconut oil, starting with 3 Tbsp and adding more if it’s too dry. Pulse to combine until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.

Transfer mixture to parchment-lined baking dish and spread evenly. Then place parchment paper on top and use a flat-bottomed object, such as a drinking glass, to press down firmly until it’s evenly distributed and well packed. A little may go up the sides, which is good!
Bake for 12 minutes, then increase heat to 375 F and bake for 5-8 minutes more or until the edges are golden brown and there is some browning on the surface. Remove from oven to cool slightly. Then reduce oven heat to 350 degrees.
Once cashews are soaked and drained, add to a high-speed blender with coconut cream, corn starch, lime juice and zest, sea salt, and maple syrup. Mix on high until very creamy and smooth.

Why didn’t I take a picture of the creamy filling? Silly me! Close your eyes and use your imagination.

Taste and adjust flavor as needed.
Pour filling over the pre-baked crust and spread into an even layer. Tap dish on counter to remove any air bubbles.
Bake for 18-23 minutes or until the edges look very slightly dry and the center appears “jiggly” but not liquidy.
Let rest for 10 minutes, then transfer to refrigerator to let cool completely (uncovered) – at least 4 hours, preferably overnight.

Teenage tested and approved.

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