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?!

www.saveur.com – Cipollini Onion Hummus

Ingredients:

• 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

Method:

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

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!

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.

Refrigerate.

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!

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.

www.gimmesomeoven.com – Migas with Guacamole Chips

Ingredients:

• 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!

Feliz dieciseis semanas! (Happy 16 weeks!)

Okay, two Spanish words/phrases for the day ✌️

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

Ingredients:

1 jar- 3.5oz paraben-free lotion base

1 bottle of fragrance oil with pearl orange color added

Method:

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

• 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!

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

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 – www.healthysubstitute.com

Ingredients:

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)

Process:

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!