I guest posted for Lubna over at Yummy Food (kitchenflavours.net) for her event Joy from Fasting to Feasting. Joy from Fasting and Feasting brings together Muslim food bloggers around the world, a successful event in it’s 7th year.
I made Date and Almond Overnight Oats, this is so delicious, great for suhoor keeping you feeling full and nourished throughout the day. Check out the full recipe and post here or a basic recipe below.
Date and Almond Overnight Oats (serves 2)
-1 cup rolled oats
-1 1/2 cups milk (I prefer almond milk)
-4 medjool dates (pitted and chopped)
-2 tablespoons chopped almonds
In a bowl, add in oats, almonds, dates and milk. Give it a good mix and set aside for a few hours or overnight.
Do you call it muesli or granola? I’ve always said muesli. I think granola is more of an American thing. Either way, it tastes so good! You can of course buy this from the supermarket, but homemade is just as great as store bought (if not better).
It’s also a great healthy snack to have on hand, a snack that fulfills your sweet craving whilst not being too bad for you. I decided to amp up my usual muesli recipe by making it chocolate! Yum!
- 3 cups rolled oats
- 1 cup coconut
- 1 cup roughly chopped nuts
- 1/2 cup rice bubbles
- 1/3 cup cocoa/cacao
- 1/2 cup milk (best to use a non animal milk, I used oat milk)
- 1/3 cup oil
- 1/2 cup honey
- 1/4 cup chia seeds
- 1/4 cup cacao nibs
Pre heat your oven to 160c. Place all the dry ingredients into a bowl. add in the wet ingredients and give it all a good mix. It’s best to mix it by hand, it’ll get messy but it’s worth it. Lay the mixture onto a baking paper lined tray (or 2 if you prefer) and bake. Check on the muesli every 5-10 minutes or so and give it a good toss to avoid any bits getting burnt. The muesli should be done after 30-40 minutes or until crispy. If you have the time, leave the muesli in the oven after turning it off, this will give the muesli more time to crisp up and dry.
I won a pair Bigmouth funnels in an Instagram competition. Aren’t they great? All that muesli going straight in the jar. Their new purple/pink colours inspired me to make matching food tags, pictured above. These food labels are in PDF format, all you have to do is click here and hit print.
Here’s something a little different from the standard pasta salad, I kicked it up a notch with the addition of a five bean mix. It’s adds a nice touch as well as making the salad a little more wholesome and healthy.
I know pasta salad tends to be more of a summer BBQ dish, but we’ve been having such beautiful weather here lately, cool air and warm sun. I was also going to say that it’s a great autumnal dish, but apparently it’s already Winter. How did that happen?
- 250 go pasta
- 2 cans four/five bean mix
- 1 capsicum (I used a 1/3 each of red, green and yellow)
- 1/4 red onion
- 1/4 cup mayonnaise
- 1/3 cup French salad dressing
- 1/4 tsp salt (or to taste)
Cook your pasta as per packet instructions, make sure your pasta is aldente, soggy pasta is no good for a pasta salad. Finely dice your onion and chop your capsicum into tiny cubes. Make your dressing by mixing together the mayonnaise, salad dressing and salt. In a bowl combine your pasta, canned beans, onion and capsicum. Drizzle on the dressing and give it all a good mix.
Hi there, do you remember me? I used to blog once upon a time. Sorry I’ve been away, on the 8th of Feb we welcomed our gorgeous little girl, Amaanah. I’ve been busy looking after her and of course a son and a husband, and the usual run of the mill everyday stuff.
For now, I’m back, so be prepared to have your inbox’s flooded.
Please don’t put me into that blackhole you have in your inbox, AKA the SPAM folder, my flood will be more like a drizzle, a sprinkle even, I promise.
Now let’s talk about jam.
Don’t ask me why but I have something against store bought jam. I’m not a health freak, I try to be at times, but I’m not. I do however find myself looking more seriously at ingredients these days, especially when it comes to feeding things to my little man. I’m not a Nazi about what he eats, I try my best to avoid excessive sweet, chocolate and soft drink intake, but he is your typical kid and does enjoy indulging in all those “wonderful” things.
One thing I particularly look at is jam, I’m not sure why it’s jam that gets under my skin, I just figure it’s something that should be fairly natural since it’s made from fruit, but instead I find it has a tonne of sugar, preservatives and colourings in the ingredient list. Like I said, I’m not a health nut, and my son (and I) probably eat way worse things, that have way more sugar, preservatives and colourings than jam, (M&Ms I’m looking at you), but jam seems to be my sticky point (excuse the pun). So in the interest of my son and because it is so easy, I make my own. I have been for a while now, in fact I have an earlier version of a raspberry jam. I’ve revised the recipe and made it better suited to a larger quantity. This recipe makes approximately 2 jars (2.5 – 3 cups), but you can half, double, or triple the recipe, it would work just as well, it will keep in the fridge for a few weeks.
- 1.5 kg strawberries (before cleaning the leaves off)
- 1 1/2 cup raw sugar
- 1/2 tsp lemon juice
Wash your strawberries well and clean the leaves of the tops. Place the strawberries in a big pot on a low-medium heat. Add in the sugar and lemon juice and let cook. Don’t let it get too hot, you don’t want it to be boiling over, just simmering, put it on a lower heat if you need to. Skim off the foam that forms at the top of the mixture, continue to do this until jam is reduced and foam no longer forms. You can also smash the strawberries from time to time so you don’t have massive chunks. It can take 1-2 hours to cook.
Keep a bowl to the side of the pot for the foam skimmings, you can strain the foam off and it makes a really yummy strawberry syrup.
Hope you’ll try this jam out. It may take a little while to cook, but it’s easy and I think it tastes better than store bought. The best part is that the little man loves it, and that’s the most important thing.
I love peanut butter, do you? Peanut butter works well in so many different flavour combinations, peanut butter and chocolate, peanut butter and white chocolate, peanut butter and oreos, peanut butter and jelly, peanut butter and pretzels, peanut butter and banana, as you can see, I could go on all day with this, so I’ll stop there. If you’re a big peanut butter lover like I am, give this smoothie a try.
Peanut Butter Banana Smoothie
1 cup milk
1/2 tblsp chia seeds
1 tsp sweetener
1 tblsp peanut butter
Blend all the ingredients together and enjoy. This is a great snack to keep you going in between meals or bulk it up with some oats and protein powder for a fulfilling meal.
I’m not sure many of you have heard of this before, but it is a must try. I have been obsessed with it since the first time I made it a few weeks ago and have it for breakfast nearly everyday. It’s easy and delicious and especially good for summer, since it involves no cooking. Yes, you read right ‘no cooking’!!! Try the basic recipe below, I’ll be putting up some variations in the coming weeks.
Basic overnight oats
1/3 cup rolled oats
1/2 cup milk
1/2 tblsp chia seeds*
1-2 tsp honey or other sweetener (adjust to your sweetness tastes)
*chia seeds can be found in health food shops, it is an ancient seed that’s full of protein and omega 3 and 6, it also helps you stay fuller for longer
Mix all the ingredients in a bowl and put it in the fridge overnight. Top with yoghurt, fresh fruit or nuts and enjoy! This recipe is that simple, the oats soak up all the liquid and are soft and perfect in the morning. Be warned though, it doesn’t look like much, but it can be really filling. Overnight oats, a breakfast 12 hours in the making.