I’ve moved, you can now find me at modestmunchies.com
Here’s a preview of my new look website. Click the link above to view it live!
Unfortunately my subscribers haven’t moved along with me, so if you’d like to sign up again please enter your email into the right side of the new site. Hope to see you all on there soon :)
Edit: The Worpress ‘Happiness Engineers’ have moved you all over. No need to subscribe again. See you all on modestmunchies.com
I have some news I want to share. This may not be huge by any means, but just something I’m a little excited about. I’m not sure if many of you have noticed but if you look at the bottom of my photos, you’ll see the watermark ‘modestmunchies.com’.
If you look at your browser, it says something different, doesn’t it? I have planned for a long time to move to my own site and with the help of some tech people it looks like this plan is finally coming into fruition. Not only will my blog be on it’s own domain, it’ll also be completely revamped.
Here’s a sneak peak.
What do you think?
Aside from a new and improved site, I will be starting a new section on the blog called ‘Modest Mummy’. Being a mum and a qualified teacher, I am constantly trying to find ideas and activities so I thought I’d share these with you. The blog will no longer just be recipes, I’ll be broadening it to include crafts and activities, cleaning and organisation and some other general tips and thoughts.
I hope I don’t lose any of you in my big move to my own domain, my tech people are ensuring they move all of you along with me. So keep a lookout for my new site as well the Modest Mummy posts, it’ll all be heading your way soon, in shaa Allah.
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.
Here’s a recipe I’ve had tucked away from way back in Jan, Spinach and Ricotta tartlets. Spinach and ricotta has got to be one of my favourite savoury flavour combinations, I love it in tart form, in a pie and my absolute favourite would have to be spinach and ricotta cannelloni. Give this recipe a try if you’re a lover of spinach and ricotta too.
Spinach and Ricotta Tartlets
1 big handful baby spinach
pinch of salt
1/2 cup parmesan/tasty cheese (finely grated)
3 sheets puff pastry
Pre heat oven to 200c and lightly spray 2 muffin pans. Use an 8cm round cutter to cut circles from the pastry (8 pieces from each pastry sheet). Firmly press pastry circles into muffin pans and pierce each piece a few times with a fork (piercing the pastry ensures it does not rise more than necessary). Place muffin trays into the oven. In the meantime, finely chop the spinach and place in a bowl with ricotta, egg and salt, give this a good stir and set aside. Remove pastry from the oven once lightly golden (about 6-10 mins) and place half a tablespoon of the spinach and ricotta mixture into each pastry tart, top each tarlet with a little of the grated cheese and place in the oven for 20 minutes.
These spinach and ricotta tartlets make a great starter or snack, crispy on the outside and smooth and delicious on the inside. Enjoy!
I’m sorry, I have been on a serious hiatus! I can’t believe the last time I posted was in January. Between completing my Post Grad in Teaching and just the hustle and bustle of everyday life I just haven’t been able to get back onto the blog. I am back for now though.
There’s a few posts I’ve had stored away, they’ll be coming your way in the next few weeks. I have a few new ideas and additions I’d like to put up on the blog. I’m hoping, God willing, I can keep up this time. Hope you’re all still hanging around to join me for the ride :)