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 – www.healthysubstitute.com


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!

Week 13 – Peach

Week 13 – Peach

Millions of peaches, peaches for me. Millions of peaches, peaches for free. Such a good song, but not as good as the BEST song from Presidents of the USA, oh how I can’t wait until we have our #fakebabies and we can dance to Lump again, but I digress.

13 weeks of pregnancy, one third of the way there, didn’t it just seem like it was 1/4 of the way? So many maths, but as long as time is flying by, I’ll do ALL the maths. Can you believe it’s the beginning of the second trimester? This is the time when a lot of people begin to tell others, do you think it’s time we share our news?! 😂 This is the period when we should be feeling our best; what is that, the honeymoon phase? Past the morning sickness but before we get uncomfortable, ironically resembling real life.

The fake babies are already 3 inches long and their heads are 1/3 the size of their bodies, as opposed to the 1/2 they were, look! more maths. Geez, sorry about so many fractions. Who knew?! The babies are now making urine, peeing into and drinking the amniotic fluid–a pregnancy fun fact!

Muddling, slicing, pureeing, baking or just eating peaches whole- there really is no wrong way to eat a peach. These stone fruits are best eaten during the summer when they’re fresh, alas for now we have to settle for the canned peach. The 1980’s just called and wants their salad bar peaches back. This by far has been the hardest food, I think because I just decided I actually don’t like canned peaches.

I started with peach pancakes and tried my baby food trick (remember the plums?) but they didn’t taste good. No bueno! As a side note, I think it’s important to teach the babies a second language. But, this towering stack of pancakes really reminded me of the Shell Silverstein poem which I wanted to incorporate. So, I did!

Next I was sure a keto style peach crumble would be the way to go… Again, it didn’t taste right with the canned peaches. Too slimy? This is starting to sound like Goldilocks and The Three Bears..

My third and final attempt is what you get. Peach Salsa. It coincided well with Nana’s enchiladas. Cause you know I don’t have any chips in the house.

www.wisebread.com – Peach Salsa

Peach Salsa

2 cans diced tomatoes

1 can sliced peaches

1 red onion

1 jalapeño pepper

1 bunch of cilantro

1 tsp minced garlic

1 lime, juice and zest

Salt/Pepper to taste

Simply finely chop all of the ingredients (that need chopping) and mix all ingredients in bowl.

Serve with chips, mix with eggs, top enchiladas, with goose nachos– so many possibilities!

*I used a whole onion, like suggested, I think it was too much, I’d try half.

Served with Nana’s Enchiladas

Continue reading “Week 13 – Peach”

Week 12 – Plum

Week 12 – Plum

Plums. So many this summer; yellow, purple- all so juicy and sweet. Nothing better than picking one straight from your tree and sinking my teeth into it on a hot summer day with the sticky juice running down my arms. Ahhh, sweet memories.

But, shelf stable plums is a whole other ball game. Think. Think. Think. Bear with me. Baby food. I first got the idea when I was at Grocery Outlet and I got super excited because I saw these colorful new items being shelved; what could it be? We all got a good laugh when I ran over extra enthusiastically, then my audible disappointment when I saw it was baby food. Which soon turned back  into joy because it sparked more ideas for the #fakebaby foods.

Finding plum baby food proved to be harder than expected. So I ask, what are plums? Just what prunes used to be, and you know what there is a lot of? Prune baby food. Whole new world.

Like plums, babies at 12 weeks are about 2.1 inches long. Unlike plums, babies are opening and closing their hands and able to curl their toes. Isn’t it fascinating how much is already happening and what has already occurred, even when they’re so tiny? Little miracles. Thank you baby Jesus.

Okay, back to the prune baby food.. I settled upon a plum sauce for this week’s recipe. Plum sauce is typically seen in Chinese cuisine. It pairs well with egg rolls, wontons or dumplings. Also served with chicken, pork and often duck. Pretty versatile. Maybe moose for our Canadian friends?

I chose this recipe because there was no sugar, but then tweaked it to use shelf stable ingredients.

www.meghantelpner.com – Plum Sauce


  • 2 containers, prune baby food
  • 1 clove garlic, minced
  • 1 tsp onion powder
  • 1 tsp ground ginger
  • 1 Tbsp tamari
  • 1/2 tsp chill flakes

Make It Like So
Simmer all ingredients in saucepan, for approximately 15 minutes.

Yup, that’s all I did. It was already thickish cause I started with baby food, so I just let all of the flavors meld together and do its’ thang (I hope you read that with a southern drawl because that’s how it sounds in my head!)

Well, now what do I do? I made this sauce but needed to try it on something. Since, you know how excited I get when I get an idea… So I thought tofu, and why not cook the tofu in my waffle iron? And so I did. I used extra firm tofu and pressed out the water, then just spread the plum sauce on the tofu before I put it in the iron. Oh my word, it cooked really well! Kinda charred and burnt (like the edges of meatloaf, what is that called? 😂 😂) but the middle stayed soft.


And may I present, Plum(but really prune baby food-sshhhh!) Sauce Tofu Waffles

And in case you’re wondering.. Yes, it may have made a slight mess in my waffle iron. But wasn’t too terrible to clean up. Full disclosure.

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.

Week 10 – Prune

Week 10 – Prune

Prunes. Often the butt of jokes. They’ve gotten a bad rap over the years, usually synonymous with laxative. There was even a time when the California Prune Board (wait, did you even know there was a California Prune Board?) tried to change their name to the California Dried Plum Board, but now they’re back to their roots and embracing the prune with pride. Honestly, I can’t remember when I last ate a prune was. So, I thought it was kinda hysterical when I went to BiMart and bought prunes for the Prune Ball Recipe! Anyone living in the Pacific Northwest should understand my reference. I figured this was the week to bring out the balls, pretty proud I made it to week 10 without making a ball recipe, it’s just too easy. Oh and by the way, isn’t it funny that we use nuts to make the balls?

But, before we jump into this 4 ingredient recipe, we need to talk about these babies. 10 weeks!! Double digits. 1/4 of the way there! And ironically one the symptoms talked about in the first trimester is constipation and also boy babies are already starting to produce testosterone at 10 weeks, so how fitting that we have a prune ball recipe.

This is the recipe I found and followed.

Prune Balls – www.kimscravings.com


  • 1 cup raw cashews
  • 9 oz prunes
  • 1/2 cup unsweetened coconut shreds
  • 1 tsp ground ginger
  • Salt (optional)


In food processor grind cashews until fine.

Add prunes and ginger * process until a large dough ball forms, taste and add salt if needed.

Shape dough into balls, I used a tablespoon for consistency. If too sticky to work with, get your hands slightly wet.

Place shredded coconut** in shallow dish and roll balls around to cover.

*My family was divided if they liked the ginger addition. After I first made them, I thought they needed something else, so I whipped up another batch with ginger. I preferred them this way, but cook’s choice 😉

**I also put the coconut shreds in the food processor to grind up since they weren’t fine enough.

Store in fridge.

Cue up Big Balls by AC/DC, time for a dance party!

Week 9 – Green Olive

Week 9 – Green Olive

With so many varieties to choose from, yet I haven’t met an olive I didn’t like. Although I still think my most delicious olive memory were the warmed Castelvetrano olives we ate at Shalom Ya’ll restaurant in Portland. Not only were they the tastiest, but the way we got them was the best. In an extra klutzy moment I tripped over my feet, or was it just air? Not only did I fall, but I fell in front of the restaurant. In front of people. On a busy street in downtown Portland. And we may have already been drawing attention to ourselves because we were dressed for the ’80s dance party cruise and we rode in on bikes. And how cool that the restaurant felt bad and rewarded my klutziness with olives!

80’s Portland Adventure. Hike, Bike, Dance, Yoga

Okay, back to our olive babies. Green olives are about 1 inch long, the same size as a 9 week fetus and as the pregnancy websites say, “hold the martinis please.” But when I think of olives, I think of Mediterranean food. The most appetizing food, the food that I never tire of. So, of course, my mind went there. That’s when the lightbulb went off. Stop it, I said off, not out!

Olive Falafels

  • 1 box Trader Joe’s falafel mix
  • 1 jar Castelvetrano olives
  • Olive oil for frying

This really can’t get any easier. Mix falafel mix according to package directions and chop up the olives and put into the mix. After it sits for the designated time, fry up those falafels!

Just for funsies I saved 1 whole olive and wrapped the falafel mix around it. Kinda reminds me of a Scottish egg. Maybe I’m onto something…. a Mediterranean egg.And next week, double digits baby!