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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! 😂

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 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.

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”!!

Crab Boil Four Ways

One of the absolute perks of traveling is bringing back local foods and ideas. Having brought a huge haul (see photo 😊)

back from New Orleans in August, I’m still working through it. Not sure what got into me tonight, but I went all sorta gangbusters, if you know me, you’d understand this 😅. All based off of this little box.

It started simple enough, innocent even. I just thought I’d boil some potatoes in the crab boil to add a little kick to my mashed potatoes.

And then while I was cleaning up dinner, I just couldn’t part with the giant pot of seasoned water…. So I started brainstorming what else I could do with it. After a freezer and pantry search I came up with three more uses.

I made a large batch of rice. It’s always convenient to have some already made up for the kids, now they’ll get an extra punch.

And to please the meat and non-meat eaters I boiled chicken in the spicy bath and vacuum sealed tofu with the rest.

I guess the only item missing was if I actually had some crab…



When your daughter recently became a vegan and actually researches and finds a recipe and sends it to you, you cook it. Or at least this mom does. 😉

Ratatouille is French. French is a section in ‘1000 Foods to Eat Before You Die’ and my husband and I are going to France this summer. So, really how could I not? Practically research, right?

It’s described as “a dish to engage the five senses.” I couldn’t agree more. What a visually appealing dish. I also adored the fact that I could bake it in my cast iron pan, which always elevates the flavor profiles!

This is the recipe my daughter sent me. – Ratatouille

And now I’m laughing, as she is applying for colleges and starting to think about money, so I love that she found “plant based on a budget”

Pretty in the pan, fresh out of the oven.

And just as pretty on the plate.

Made this the same night I made Bangers and Mash; was a lot of work, but was able to please the carnivores, vegetarian and vegan!! And I always said I wouldn’t be a short order cook😂

Bangers and Mash

It all started with an innocent shopping trip to Costco when I spotted these..

And I knew Bangers and Mash would be one of the foods described in ‘1000 Foods to Eat Before You Die.’ How could they not? And now I can check British off my list 😊

These sausages are plumper than what I typically buy and are traditionally served upon a fluffy pillow of mashed potatoes with onion gravy atop. This was the recipe I followed – Bangers and Mash

Well, actually I only followed how to make the onion gravy.. I just made my typical mashed potatoes and baked the bangers.

The meat eaters in my family thought it was a fun twist to typical Bratwurst style sausages.

And a fun fact is that when water was added to the sausages in World War I, to stretch the food rations, they would burst in the pan, with a bang, hence the name, banger!

Cooking and history in one 😊

1000 Foods to Eat Before You Die

Could there be a better name for a book? Hello, I may have become slightly obsessed with getting this book after I found out about its’ existence.

And with the timing of it, it just had to become one of my New Year’s Resolutions, to make at least one item from each of the sections that I have not eaten before. I hope to do much more and at some point it would be amazing to even work through all the foods in each section and have themed months. But, I’m trying to be realistic and know that is not very likely at this point.

So, a lot of will now be foods found in this book. And while ‘1000 Foods to Eat Before You Die’ is not a recipe book, it more describes the foods and where you may find it, it will give me lots of ideas and let me find my own recipes.

I’m in love ❤️

Stay tuned 😊