How to make a healthy Iftaar snack!


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If you’re a Muslim.. RAMADHAN MUBARAK! Living in London means that our fast is 20 hours long giving us just 4 hours to eat food that keeps us nourished for the day! So my family and I have developed a new meal system which means that we’re eating healthy but still feeling full enough!

Bare in mind.. This recipe is just a snack and not a good replacement for a whole meal!

Serves: 3-5

Ingredients:
• Handful of rocket or mixed leaves (spinach, watercress, lettuce, lambs lettuce, mixed leaves, basil are all good alternatives and I love mixing loads of these together too)
• 6-10 Mixed olives (If you live in London, go the Delicatessen of your local supermarket and you can choose some of your favourite flavoured olives and if not, just buy the jarred type)
• 2-3 inches of Cucumber
• Half a red onion (medium sized)
• 6 Picollo red cherry tomatoes (quartered)
• 2 tablespoons of sunflower seeds (you can of course swap for pumpkin, sesame seeds etc. but I love the subtle taste and soft crunch of these)
• 1/4 red/orange or yellow bell pepper
• 1 inch cube of feta cheese
• 1 tablespoon extra Virginia olive oil
• Optional to add lemon
• Can add grilled chicken, leftover steak etc
• Can also add pepper but the kick for mine comes from jalapeño olives!

Method:
Here’s the beauty.. It’s up to you! You can cut these however you like, but I like to keep mine relatively small just for the ease of eating it. Mix it all together and serve however you like. As a side salad (although I find it very filling) or you can eat it alone!

A lot of Asians have the habit of opening their fast with fried food and all sorts of unhealthy foods. Remember, you may not have eaten for some hours so that doesn’t mean to stuff yourself to he brim of fatty food. Instead, try making this salad (which takes less than 10 mins) and feel good about yourself!!

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A lunch so healthy, you’ll turn into Superman!


I’ve been on a health kick recently and one of my favourite things to eat, as you guys know, is salad! I’m trying to eat a bowl (a bowl the size if my head) everyday! Whenever I have salad, I feel like I’m hungry an hour later again and I start binging so I cracked it.. Glug down some milkshake after! It keeps me full for so much longer and tastes yummy!

Cut up whatever vegetables/fruit you like in your salads. You can see this one isn’t too extravagant!

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I like to pour in 1-2 tablespoons of extra virgin olive oil which helps to remove the dryness of the salad and half a lemon-ish for extra flavour!

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For the milkshake you should choose your fruit of choice! Just ensure its extra ripe! You can my bananas are briefing so were really sweet.. Having a riper fruit means you won’t need to add sugar or unhealthy sweeteners

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Break them up into small pieces and put in your blender

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The consistency I was aiming for was not a smoothie! I don’t like bits or smoothie-like consistencies so, I want to add as much milk as possible to keep it light. You can see I’m using semi-skimmed milk

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To 2 bananas I added 3 & 1/2 cups of milk (875ml) which is a lot! But you can share with someone or make 1 banana or keep it in the fridge until tomorrow! Start blending…

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And you’ll have a thick but not gloopy milkshake which doesn’t need anything else added to it

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This is a really easy and quick lunch (will take you 20 mins to make the night before and leave it in your fridge until tomorrow)!

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How to: make chocolate chip and peanut butter cookies!


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The other day I made cookies for 20-30 people and needed to think up a recipe which was quick and yummy because I didn’t want to spend hours making them! I made a batch of white chocolate chip, milk chocolate chip and peanut butter! And my brother gave me the idea to mix the peanut butter and milk choc chip together for a unique flavour! This is perfect for people who want to make a quick treat whilst the kids are on a break from school!

Makes 12-14 cookies
Ingredients:
1/2 cup room temperature butter
3/4 cup sugar
1/2 teaspoon vanilla extract
1 egg
1 & 1/4 cup plain flour
1/2 teaspoon of baking soda
2 tablespoons of peanut butter
100g chocolate chunks

Always start by preparing the oven and lining the baking tray with paper. Gas mark 5 for today’s treats!

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You then want to get your butter (if its cold out the fridge, put it in the microwave for 10-15 seconds)

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Add 3/4 cup of sugar

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And very lightly cream together- you don’t want it to be smooth but just ensure all the mixture is combined. Over mixing will leave the mixture too runny and we’re looking for more of a dough as a harder dough cooks better biscuits.

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Pop in your egg

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And vanilla extract. I don’t like using vanilla essence as it’s often artificially flavoured and doesn’t taste as good

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Add in 2 tablespoons of peanut butter but of course you can add as much as you like depending on what your taste preference is. I’m using a chunky peanut butter with nuts for an extra crunch

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Bit by bit, add in your flour and mix the mixture in

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Add in your chocolate chips/ chunks/ pieces.. Whatever you like!

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Add in your bicarbonate of soda and mix this in well and evenly

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Your mixture will resemble this

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And that’s when you can scoop your mixture, a tablespoon at a time, into a heap. I managed to make 12

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You’ll need to leave them in the oven for around 20 minutes but don’t be afraid to take then out and lightly feel the centre of them.. If its too soft, give them another 5 minutes. And when you’ll take them out, they’ll look like this.

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How to make a red velvet cake.. Differently!


For my second post I thought it’d be nice to give you a good option as its half term (spring break) for the kids and it’s such a lovely day in London, this one is perfect for picnics!

Ingredients:
125g butter, softened
300g caster sugar
63eggs
1 tablespoons red food colouring
1 & 1/2 tablespoons best quality cocoa powder
180g plain flour
250ml buttermilk/milk
1/2 teaspoon vanilla extract
Pinch of salt
1/2 teaspoon bicarbonate of soda
2 bars of chocolate

Always start your baking by preparing the things you will need at the end of your mixing so have your cake tin lined with baking paper (I put something inside the tin to keep the paper weighed down).

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Preheat the oven to Gas Mark 3/ 170 C

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Whenever there is butter and sugar in a recipe, be sure to use room temperature butter because you’ll have to cream them together and having a softer butter makes this easier.

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You then want to add your eggs in one at a time and mix well after each one

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And your mixture will begin to look like this

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Add your cocoa powder and food colouring and mix until it begins to look a vivid red colour! I used a food colouring powder as that’s all I had

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Add your salt, vanilla extract and bicarbonate of soda to the mixture

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Then add a little of your milk/buttermilk and flour alternately, mixing well between each addition

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Pop the mixture into your cake tin and put in the preheated oven

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I left my cake in the oven for over an hour (it is quite a low heat, though)

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When you take the cake out, it’ll be a gorgeous bake with a few cracks on the top if its anything like mine. Stick a clean knife in and out and if the knife comes out clean, your cake it ready!

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Because I’m a chocoholic, I melted 2 bars of chocolate (I used Galaxy cookie crumble and plain Dairy Milk). I then carved a hole in the middle of the cake and poured the melted chocolate within the whole and spread the other bar of chocolate all over the top. To help the chocolate set, I put the cake in the fridge using a bowl to prop it up so that the chocolate in the middle didn’t pour out.

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And you can then enjoy…

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How to bake something in the oven without the nappies.. CUPCAKES!!


You want to always measure your ingredients beforehand when making yummy food for baking! I like to pre-measure and weigh because you can’t help be like.. YEAH! When you pour in that ready-to-use-flour!

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You will need:
• 110g (1/2 cup) butter (room temp so pop in the microwave for 10-15 seconds)
• 110g (1/2 cup) Sugar (they always say caster but I just use granulated)
• 110g (1/2 cup) Self raising flour
• 1-2 tablespoons of milk
• 2 large eggs
• 1 teaspoon vanilla extract
• Marshmallow fluff
• Flavourings (I used powdered coconut, strawberry flavouring, lemon flavouring and marshmallow fluff).
• Decorations

You want to put the cake cases in the cupcake tray

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And pop the oven on to 180C/350F/Gas 4

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Grab the butter and put it in a bowl

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Grab your sugar and add that to the mixture and stir in together..

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.. Until it look like this..

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..You want to then get your vanilla extract and add this in

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In a separate bowl, whisk not one but two eggs..

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Add this into your mixture..

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.. Until it looks like this..

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Grab your flour and sieve this in as well as the milk..

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And the mixture will look like this..

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You then want to grab an empty clean bowl and the mixture..

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And grab your flavouring (I’m using coconut powder first) which, I’ll stir in (I used 2 teaspoons)

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Stir this in well and make sure it’s not lumpy and then pour into your cupcake cases

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Grab the rest of your flavourings and do the same

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For the marshmallow fluff I added about a heaped tablespoon and although its squire clumpy, remove most of the clumps using the back of the spoon

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Pop the whole tray in the middle shelf of the oven..

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The recipe I was following said 12-15 minutes but mine took around 20mins to bake

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Remove them when they look like this. The marshmallow fluff ones will feel very soft but they’ll set

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For an extra bit of something, I dug out the centre of a few with a sharp knife, filled it with marshmallow fluff and decorated

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THEY TASTED DELISH

How to make a healthy sandwich!


What you’ll need:
• Home made brown bread (ok, you can use bought too but it’s so worth it to make it at home)
• Turkey Salami (Or any kind you can find at your grocery store)
• Cheddar cheese (but again use any cheese you like)
• Garlic Mayonnaise (or any sauce you like) What’s Ranch? That looks like similar but I have no idea what it is? (I should add that you should use low fat but a little unknown fact about me.. I put garlic mayonnaise in every single sandwich I eat!)

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EID IS MY FAVOURITE DAY EVER!!!!!!


FOOOOOOD!

So this year for food, we done things a little differently!

The menu:
PIZZA!
Pop corn chicken
Potato wedges
2 types of salad
Garlic bread

Dessert is BIRTHDAY CAKE!! Get ready for pics!

EID IS MY FAVOURITE DAY EVER!!!


My hair routine!

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So for Eid this year, I’ll be curling my hair and putting on a hair and! I really want lustrous curls and want my hair to look shiny so I am using my trusted TIGI S factor conditioner and lusterizer!

These not only smell divine but they leave your hair look like AMAZINGNESS! I don’t really use the shampoo just because I feel like shampoo can be compensated with the conditioner and after- care products so I tend to use Boots Botanics Shampoo because its cheap and does the job! **

Plus.. Look at the lusterizer.. Thats not wet, its.. SPARKLES!!!

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I’ll be using my good old Babylis curling wand for the curling! I don’t think they sell this.. But for someone who covers their hair, I don’t really think an expensive wand is necessary so I think this cost £15-£20 about 7 years ago! Grab yourself a mid sized brush and some small clips so help with the curling process and BANG.. Instant glamorous curls!

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TIP: ** These two products are really good for helping get rid of knots!

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