Author: rassasyme

Week 20 – Banana

Week 20 – Banana

Half way! Mid term. Half time. Center stage. Midstream. Mid race. This is it! Surprise! The big week of our #fakebabies gender reveal!

Couldn’t have planned it better if I tried. Week 20. Traditional time for the anatomy ultrasound, which generally coincides with finding out the gender. And since they’re the size of a banana…

  • Is it a he?
  • Is it a she?
  • No, it’s a mon-key!!

Congrats baby monkey Mama!

Did you know that the baby’s inner ear is the only sense organ that is fully developed at birth? Time to crank up our 90’s dance music! Not only will they be foodies but music aficionados as well!

So, bananas. Another tricky food to find shelf stable. Thank goodness for Trader Joe’s and their freeze dried fruit selection.

And thank you to Google for allowing me to find this recipe. And I’d like to thank… Geez, I sound like I just won an Oscar.

Bananas are high in potassium helping with leg cramps. They’re also high in carbs, increasing as they ripen. Whereas green bananas are starch resistant with many health benefits, such as providing good bacteria for your gut to feed on. Alas, this recipe calls for regular, ripe, freeze dried yellow bananas. It’s okay, it’s for the #fakebabies

I was stoked to find this recipe, and in keeping with tradition, I did tweak it a bit, and I renamed it, because how could I not name it Monkey Balls? It all ties together so nicely. – Monkey Balls


1 Tbsp honey

1 tsp vanilla

1/2 cup peanut butter

1 cup freeze dried bananas

1/4 cup almond flour

2 tsp ground flax seed

1.5 tsp cinnamon

1/4 tsp salt


Place the bananas in a Ziploc bag and beat with a rolling pin. You could put them in a food processor, but as the waiter said in NOLA, that takes the heart and soul out of it. And when else can you just beat something with a rolling pin?

Separate 2 Tbsp of the crushed bananas and mix with 1 tsp cinnamon and salt in a small bowl. This is for dusting the rolled balls. (Haha, I said “dusting the balls.”)

In another bowl, mix together the remaining crushed bananas, almond flour, flax seed and 1/2 tsp cinnamon.

In a third bowl, mix together the peanut butter, honey and vanilla. Now mix the 2nd bowl of dry ingredients with this bowl of wet ingredients until you get a nice dough.

I used a Tablespoon for consistency and rolled them into balls, then rolled them in the banana/cinnamon coating, you know, “dusted the balls.”

Week 19 – Mango

Week 19 – Mango

Week 19…. And you’re home! Now it seems extra silly to be doing this while you’re just 1.5 miles away from me. But, since I’m on a streak; can’t stop, won’t stop!

The world wide web says our #fakebabies are the size of a mango, which is 6 inches (that’s 1/2 foot, whoah! #maths) and is already weighing a whopping half a pound! Speaking of mangos… In some ways this just feels like yesterday and in others a million years ago of the mango (well, it actually might have been a papaya…. mango, papaya – similar-ish) we shared in Hawaii, when you stuck your spoon up my nose?!?! 😂

Which, if memory serves correctly, this is kind of a thing… Hello Iceland Air?!?

Okay, back to business…. mangos are also comparable in size to the alien in the claw machine from Toy Story, well, if that isn’t frightening… I don’t know what is. #afaceonlyamothercouldlove

Mangos are high in Vitamins A and C and are great in deserts, salads and savory dishes. Since I’m using the freeze dried mangos from Trader Joe’s, desert it is!

Mango Coconut Whipped Cream


  • 1 bag freeze dried mangos
  • 1 can coconut milk


Place can of coconut milk in the fridge overnight. Then 10 minutes before you start making the whipped cream, place the mixing bowl in there too.

Pulvarize 1/2 bag of mangos in your food processor, although cook’s discretion on how mango-y you want the flavor. I did half.

Scoop out all the solid coconut milk and place in cooled bowl and whip until smooth, then add in the mango dust. And whip again until your desired consistency.

And wal-la! Easy peasy!! Mango Coconut Whipped Cream*!

*tastes better than it looks 😉

I topped coconut muffins with it. And here’s the recipe for that – Coconut Flour Muffins

Stay tuned for Week 20…it’s going to be epic ♥️

Week 18 – Sweet Potato

Week 18 – Sweet Potato

The dog days of summer…or opposite would be of Alaskan winters. Yes, this week it’s all about man’s best friend. More specifically your doggies. Changing things up with a fun treat for my fury friends. Coinciding so nicely with Lexi’s birthday.. She was my guinea pig and got to try them first, but isn’t it comforting knowing her brother and sister will be able to share the same treat?

Yawning and hiccuping are two new tricks babies at 18 weeks have mastered. Similar to the length of a sweet potato the #fakebabies are 5.5 inches long and are weighing between 5-6.5 ounces.

Sweet potatoes are high in fiber and beta carotene. They’re a popular and slightly healthier substitute to the regular potato with many cooking applications. Even with all the fancy recipes out there, my favorite way is just simply slicing them to roast with coconut oil. But, oh what fun it was to make these dog treats using canned, pureed sweet potatoes. I think when you know how much someone or some-dog will enjoy it, it adds so much more joy to the cooking process.

One for you. One for me. Do you know how much I like to buy things in twos? This “pregnancy” is helping me indulge that habit 😂🤰… As long as I don’t eat for two.

Following this recipe for the birthday girl. – Sweet Potato Dog Treats


  • 1 cup canned sweet potatoes
  • 2.5 cups whole wheat flour
  • 2 eggs
  • 1/4 cup applesauce(unsweetened)


  • Preheat oven to 350°
  • Mix all ingredients together, to get a nice dough
A nice dough!
  • Roll out on floured surface, until about 1/2 inch thick
  • I used a bone shaped cookie cutter to cut out, then placed on stone
  • Bake for 35-45 minutes
  • Let cool for 10 minutes, then move to wire rack

And of course I tried a bite, you know how much I like dog and/or cat food😉

Remember that time in Iceland when I may have eaten cat food…. And really liked it!!

Dog tasted and approved! Happy Birthday Lexi! And happy 18 weeks to the #fakebabies!

Week 17 – Onion

Week 17 – Onion

If I remember right you’re not a huge onion fan, maybe you’re a little onion fan. What to do? When the #fakebabies are the size of an onion, we eat onions. Maybe this will change your mind. Aren’t they cute? These baby onions, the cipollini, make me suddenly feel very Italian and the name cipollini literally means little onion in Italian. Although this specific onion doesn’t quite match up in size to our #fakebabies, but if they’re a sweeter aka tastier onion, we bend the rules. Why it’s good to be queen! And there are no rules!

At 17 weeks, babies are 5 inches long and just 5 ounces. The size of a large onion or four cipollini onions.

Also similar in size to a cassette tape. And now that the #fakebabies are developing sweat glands…. wait, what?… “I can’t hear you?!” Turn Up the Music, which now has me singing and dancing to the song by Autograph

Now listen!
I want to shake, I want to dance
So count it off a’one two three
I feel the beat, I’m in a trance
No better place to be
Daytime nightime, anytime
Things go better with rock
I’m goin’ twenty four hours a day
I can’t seem to stop

Back to business.

Onions have many benefits besides bad breath and repelling vampires; they help fight inflammation, lower cholesterol and decrease triglycerides.

And here’s the recipe you’ve been dying for (or not). Nothing can be bad when you add tahini to it right?! – Cipollini Onion Hummus


  • 4 oz Cipollini onions, sliced
  • 1/3 cup + 2 Tbsp olive oil
  • 1 can drained and rinsed Chickpeas
  • Juice of 1 lemon (about 1/4 cup)
  • 1 clove garlic
  • 1/4 cup tahini
  • 1/2 tsp salt


Saute onions in oil until brown and caramelized, about 12-15 minutes

The beginning. Which escalated quickly, still getting used to the new stove.

Once done, take off to cool

Meanwhile, in food processor; mix together the chickpeas, 1/3 cup olive oil, tahini, lemon juice, garlic and salt. Add in about 2/3 of the onions and mix until smooth

Top with remaining onions

Enjoy with your favorite vegetables

And eat any remaining onions straight from the pan. They’re really good!

My typical eating position, at the stove and over the pan.

And when you have a can of chickpeas, you cannot let all that aquafaba go down the drain… So you make Chocolate Mousse! #bonusrecipe

Bain-Marie the chocolate. And once melted, take off to slightly cool.

Whip the aquafaba until stiff peaks form, then add the sugar (I put in 1 Tbsp, I gave you 2, so you have extra 😊) and a dash of salt and whip again for 15 seconds.

Very carefully fold in the melted chocolate.


Week 16 – Avocado

Week 16 – Avocado

Oh, how I wish I could actually send you an avocado, one of natures perfect foods, we wouldn’t even need a recipe, just a spoon!

Hawaiian avocados are the best!

But, they do have time management issues.

A fruit just bursting with healthy fat, perfectly made in its own bowl; and can be eaten whole with salt and lime, diced atop a salad or any self- respecting taco or mushed into guacamole.

How fun that this is the week tiny taste buds are forming, tasting the salty amniotic fluid, readying themselves to being future foodies!

For week 16, a Tex-Mex fusion, a very popular dish in Texas- Migas. This differs from the traditional Spanish or Portuguese meal where it’s more common to use stale bread and pork. But seeing as how I’m trying to incorporate an avocado, I’m making the Tex-Mex Migas and instead of using the standard tortilla chip, I’m using a guacamole chip, following this recipe. – Migas with Guacamole Chips


  • 12 eggs
  • 1/4 cup milk
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 Tbsp olive pil
  • 1 small onion, diced
  • 1 jalapeño, diced
  • 3 cloves garlic
  • 2 large handfuls of guacamole chips, roughly crumbled, I used 3… small hands #extrachips
  • 2/3 cup salsa
  • 2/3 cup shredded cheese
  • Toppings: cheese, salsa, cilantro avocado, tomato… Anything goes

Method :

Whisk together eggs, milk, cumin, salt and pepper

Heat oil over medium-high heat and saute the onion and jalapeño, stirring occasionally, until the onion is translucent. Add garlic and sautee for an additional 1-2 minutes, stirring occasionally, until the garlic is fragrant.

Add the egg mixture and reduce heat to medium. Cook for 5-6 minutes, stirring frequently until the eggs are scrambled. Stir in the guacamole chips, salsa and cheese.

Cook for 2 more minutes, stirring occasionally. Taste and season with more salt and pepper if needed.

Serve with chosen toppings!

Your Spanish word for the day is migas, which means crumbs.

Feliz dieciseis semanas! (Happy 16 weeks!)

Okay, two Spanish words/phrases for the day ✌️

Week 15 – Orange

Week 15 – Orange

Orange. This word always perplexed me when when I was just a wee child; how can it be both a color and a fruit? A noun and an adjective. The orange is orange. The English language is so confusing! Who am I kidding? Still perplexed!

Trying something new this week, which I’m really excited to share with you😊! With the help of the lovely Jessica at Camp 36 Soapery, may I present the first un-food installment. Let me repeat, this is not edible. Please do not eat. Not for human consumption. Or 4-legged consumption.

Before we get to this fun creation, lets see what these #fakebabies are up to. At 15 weeks, they’re fully formed miniature humans, just needing the time now to grow and mature all of its’ systems. Weighing 2.5 ounces and just 4 inches long there is not a lot of power to its’ punch yet. One of my fondest pregnancy memories is feeling them roll, kick, stretch, boogie and I’m pretty sure doing the wave too. I would guess yours too!

Not only are they the size of a navel orange, they’re also similar to these nostalgic childhood items.

And because there is no recipe with bubblegum, baseballs or shelf stable oranges; this week, week 15, we’re making…Orange Scented Lotion. Did you know the orange scent is cheerful and uplifting while simultaneously relaxing? Just thank God I chose the ‘orange week’ to make a lotion and not ‘onion week.’ You’re welcome.

Pearl Orange Blossom Lotion


1 jar- 3.5oz paraben-free lotion base

1 bottle of fragrance oil with pearl orange color added


Pour the bottle of fragrance oil into the lotion and mix together until combined.

Since I was basically doing chemistry in my kitchen, I felt like I should be extra cautious with safety glasses. Safety first!
  • Can be enjoyed immediately
  • Does contain a preservative, so it will last for several months. But can dry out if the lid is left off

Too bad I can’t share how good this smells or how soft my hands feel… But you’ll find out soon enough with your own creation. Enjoy!

Orange you glad you get to make lotion? #crafts❤️

Thanks Camp 36 Soapery!

Week 14 – Lemon

Week 14 – Lemon

What’s the saying? When life gives you lemons, make lemonade.

I rather like these alternatives to when life gives you lemons….

  • Squeeze them in people’s eyes
  • Add tequila and salt
  • Keep them, because hey, free lemons
  • Make orange juice, and leave the world wondering how you did it

And this actually made me laugh out loud

Don’t worry, no elves helped me make this recipe!

Okay, focus, Angie, focus. 14 weeks. Squinting, frowning and grimacing are the big baby milestones this week. Which I found interesting because those seem to be faces you’d make if you were to suck on a lemon. Our fake babies are 3.5 inches long. But, this is only from head to rear. They get long and skinny first, then put on their weight in the 3rd trimester. They’re just 1.5 oz right now.

While lemons contain high amounts of vitamin C they also can worsen ulcers and reflux due to their acid content. Did you know that drinking lemon water can help inhibit the growth of certain types of kidney stones?

So, now you’re probably thinking what are we making this week? Enough of the chit chat. I’m hungry. Well, lemon pie fat bombs, of course! I believe this is my first venture with a fat bomb, and I must say I’m a fan! #fatbombfan

Lemon Pie Fat Bombs –


1 cup cashews, soaked in hot water for 30 minutes

1/2 cup coconut oil, melted

1/4 cup coconut manna

2 Tbsp lemon juice

Zest of 1 lemon

(I omitted the 1 Tbsp honey it called for)


Place all ingredients in food processor and mix until smooth.

Place mixture in bowl and into freezer for 30 minutes

Roll mixture, 1 Tbsp size, into balls

When life gives you lemons, make lemon pie fat bombs!