Montessori Inspired Activities for Toddlers #4 | Match The Colour | DIY Colour Wheel

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I know I haven’t posted anything in a while. Managing household, keeping up with two extremely active kids and blogging is very draining. Plus the Big Thing will start her kindergarten from next week, so I have been spending a lot of time with children. I want to make the most of these last few days before she begins her school routine, which is why I decided not to post for a while. And once she’s in school, I will get back in to the flow, and post more often each week. InshaAllah!

Moving on, we did this easy activity with the Little Thing the other day. It’s extremely easy and does not require a ton of material. I like usual, used up the leftover material we had from our old projects.

What you will need:

  • piece of cardboard
  • colour papers
  • clothespins
  • glue stick
  • scissors

What I did: 

  1. Cut a circle out of the cardboard piece. I used old carton.
  2. Cut triangles out of different coloured papers. I cut only four coloured papers. Because I didn’t want to confuse my daughter. If your child is a bit older, try using 5-6 different colours or may be different shades of same colour.  Remember you can always vary the activities depending on your child’s ability and age.
  3. I then cut out thin strips of same coloured papers and glued them on to each clothespin. And that’s about it.

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I put the wheel and the clothespins in front of her and asked her to try and match them.

Initially she had a difficulty in putting the clothespin on to the cardboard. But now she’s mastered it. She finishes it in less than 5 minutes. I hope your child will love this colourful activity as much as mine did.

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Leave me a comment down below and tell me if you have any easy DIY homeschooling ideas.

Also if you haven’t checked out our previous activities you and so do it now. 🙂 Hope you have a beautiful weekend ahead! And Happy Homeschooling! 🙂

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Ramadan Series: 3 Easy Tip For A Well Stocked Freezer

ramadan tips The Mommy Blog

The holy time of the year is just around the corner – Ramadan! And when that realization hits us, we try our best to try and prepare our selves for this month and get the most out of the blessed days. Alas, we forget one main concern: food.

It’s not so much forgotten as being unprepared for. We remember it as the month of being deprived during the day and feasting at night. However, with all our spiritual aims and goals of maximum ibadah (worship) during Ramadan, precious hours spent in the kitchen can drain us physically and emotionally.

This is going to be our first Ramadan away from India and as a of family of four. And two little girls under four years of age. I had to plan a lot of things beforehand. I started planning for Ramadan, 3 weeks prior.  And I have been meaning to do a blog post for all my Muslim mommy friends so they could make use of it.

And only yesterday, I shared a picture of my freezer on my Instagram, and from then on, I have been receiving a lot of emails and messages on how-tos, which is why I just sat down to quickly jot everything down for you to read and make the best use. 😀

Thank you all for your emails and messages, I feel so loved :)

And in this post I will quickly you give heads up on how and what to stock in your freezer, before Ramadan begins.

1.  Start by listing everything you need: 

Sit down peacefully and think of what fruits and vegetables you will need very often, those that go in pretty much every dish. For example onions and celery. Put these on the top, so you don’t forget them later.

Next think of the vegetables that you want to stock on and if you have kids, see what they like and quickly make a note of them.

If you have decided to freeze them, then you will need freezer bags or vacuum sealing bags, if you can find them. I used regular zip-lock bags and a straw to draw out the air from the bags, works just fine.

You will also need a clean towel or tissue papers to pat dry the veggies before freezing (depends on the type of vegetable).

2.  Pick fresh fruits & vegetables: 

Start by selecting the most freshest of the fruits and vegetables, you can find at the grocery store. If possible head to the farmer’s market and pick them up at the earliest ( when they are just out of the farm).

Avoid vegetables and fruits with blemish or marks. They generally won’t last you long.

If you don’t have time, ask someone close to pick them up for you, your husband or help. I couldn’t go out myself, so husband got everything for us. Yes he does better grocery shopping than I do! *sigh*

3.  Start prepping the fruits & vegetables:

Freezing is a process that lets you store fruits and vegetables without losing their nutritional benefits, over time, provided they are frozen properly. Now by ‘properly’ I mean that not every vegetable can just be chopped and popped in to the freezer, that way they won’t last you over a week.

So here’s the list of things I have frozen so far and the method I followed:

Freezing onions & capsicum:

  1. Selected fresh and blemish-free onions.
  2. Peel, wash and chop them into 1/2 inch slices.
  3. Spread it flat on a tray and pop the tray in to the freezer for at least 2 hours.
  4. Once all the pieces turn into solid, divide them into meal size portions.
  5. Put them into the zip-lock bags, draw the air out of the bags, with straw and seal.
  6. Then immediately put them back into the freezer.

Freezing carrots, corn. beetroots, beans and cabbage:

  1. Select fresh and blemish-free vegetables.
  2. Clean, wash and chop them into desired sizes (preferably small).
  3. Heat a large pot of water and start bringing it to boil.
  4. Once the water is boiling, put the vegetables in it.
  5. Grab your watch and keep an eye on it. You don’t want to cook the vegetables.
  6. When the water starts boiling again, turn off the heat.
  7. Quickly scoop the pieces of vegetables from hot water, and put them into ice cold water to avoid the vegetables getting cooked further (with their own heat).
  8. Drain the water.
  9. Pat them dry and store in the zip-lock bags.

Tips:

  • Keep an eye on your watch. So you don’t boil the vegetables for more than 2 minutes. Or they will get mushy.
  • Always try to keep the boiling time same as the cooling time. For example if you are boiling for 1 minute, then let then stay in ice cold water for 1 minute.
  • Boiling will kill all the enzymes and cooling then down will lock the nutrients in it. That way they will remain fresh for a longer period of time.

Freezing chicken for sandwich: 

  1. Wash and boil boneless (you can also use boned) chicken in salt and whole black pepper for 20-25 minutes until its cooked.
  2. Remove the chicken and let it cool a little.
  3. Shred it in to pieces using two forks (it’s easier that way).
  4. Divided into meal size portions and freeze int zip-lock bags.

I mix mayonnaise with shredded chicken. Spread it on a slice of bread. Top it off with slices of cucumbers and tomatoes for a super quick kids breakfast.

These frozen fruits and vegetables can be stored at least up to 6 months. Many people claim to be saving theirs for a year. But I can only talk from my experience, I had frozen beans in March and used the last batch only yesterday. And trust me when I say this I couldn’t find any noticeable difference, in the taste.

So these are all that I have frozen so far. I also plan on freeze a bunch of fruits soon. Let me know how you are prepping for Ramadan this year. I would love to hear it for you. Also please leave a comment down below and tell me if you found these tips useful for Ramadan 🙂

 

Quick & Healthy Carrot Apple Smoothie Recipe For Moms And Toddlers

The Mommy Blog

If you have been following my blog for sometime now, you know that I have two super active kids and ever since we moved here to Qatar, I have forgotten the last time I sat and peacefully finished my breakfast. It’s always two on one and I’m always in a hurry. And I’m sure there are many moms out there who just skip their breakfast like I do most of the time (yes do I!).

This quick smoothie recipe is what I discovered a couple of days ago and trust me this keeps me sane and sound for at least a couple of hours. Plus it’s super easy to make and healthy to have. The Little Thing enjoys it as much as I do.

We have all grown up with the knowledge that carrots are good for your eyesight. They are famously rich in beta carotene, which the body processes into vitamin A.  Carrots also pack a well-rounded nutritional punch including vitamins C, B3, B6, E and K as well as minerals such as iron, magnesium, phosphorus, calcium, molybdenum and potassium. They are also a great source of dietary fiber.

And apples are probably one of the healthiest fruits on the planet. They are rich in fiber and vitamin C. Plus they are also low in calories, have only a trace of sodium, and absolutely no fat or cholesterol. So if you are trying to shed some kilos and still remain healthy. This is the tastiest and simplest way.

So here’s the recipe for you.

Ingredients:

  • 1/2 cup sliced carrots
  • 1/2 Apple sliced
  • 1/2 cup Mango Juice
  • 2 tablespoons Milk

Method: 

  1. I cut apples and carrots into small pieces and freeze them overnight before using them.
  2. Blend apples and carrots with mango juice.
  3. Add milk and blend until it’s creamy and lump-free. That’s it.

The reason I don’t add everything together and blend is because I want a creamy smoothie not a thin one. I keep adding juice gradually until the deserved consistency is achieved. Serve it chilled.

If you liked this recipe please don’t forget to give my blog a thumbs up on Facebook.  🙂

 

Easy Hummus Recipe for Kids

hummus

Off late, the girls have been enjoying their raw or steam vegetables a lot. And as a mom I have to confess that I have been spending more time searching for some easy-to-make, delicious recipes out of those veggies. Also I generally try to keep the recipes very basic yet high in their nutritional value. Saves me good amount of time and effort!
Here’s my recipe for you.

Things you will need:

  • 250 gms Chickpeas
  • 4-5 tbsp virgin olive oil
  • 1 tsp cumin seeds
  • 2 garlic cloves
  • 1 tbsp peanut butter
  • 1 tsp lemon juice
  • salt to taste
  • chopped cilantro (optional)

What you need to do:

  1. Soaked chick peas overtime. And mix them in a food processor with garlic cloves and cumin seeds to make a smooth paste.
  2. Add salt, lemon juice and olive oil and mix evenly. And that’s it!

P.S: I didn’t have Tahini at home, so I decided to add some peanut butter instead. And there wasn’t much difference in the taste. So if it’s available for you, you may just want to replace peanut butter with it.

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And my girls love it with fresh baby carrots and cucumbers. It also makes a delicious yet healthy bread spread. You can make it and store in an air-tight container for over a month. It’s super simple to make and highly nutritious. So just go and soak those chickpeas right away. And let me know if you have a better recipe for making it. I would love to learn it from you. 🙂

Thank you so much for stopping by! 😀

 

Easy Homemade Play Dough {No Cook}

playdoh

I have two super active little girls at home and keeping them entertained through out the day, does sometime get tricky.

And as a mom, I’m constantly searching for super simple activities, also keeping in mind our tight schedule and budget. We can’t hop into the market every week to grab those harmful colorful dough!? And also since I let the girls occasionally help me in the kitchen. We started making this easy homemade play dough (Play Doh) more often now. It’s super easy to make and fun to play with.

I haven’t used cream of tartar in this recipe which is why the dough may not last for over 4-5 months. But then I wanted to make something that’s simple and I wanted to be able to find all the ingredients off my cupboard!

So here’s what you will need:

  • 2 cups of all-purpose flour
  • 2 tablespoons of vegetable oil (you can use any)
  • 1/2 cup salt
  • Food colouring
  • Water

What you need to do:

  1. In a large bowl mix flour, salt and oil.
  2. Add desired account of food coloring, depending on the shade of dough you want to make.
  3. Knead it vigorously for a couple of minutes until all of the stickiness is gone. You may add a few drops of oil if it’s still sticky.
  4. You will need to make a perfect dough that has just the right consistency. And that’s it! You are done!

And believe me both my girls thoroughly enjoy making it. And every morning they are out of the bed, they run to their play-area to grab their play dough.

I currently store our dough in zip-lock bags but I will fetch some air-tight containers on our next trip to the supermarket. This dough can last for over a month. And I can only think of those at least 30 no-fuss hours a month?!? Which for me I think is totally worth those 10 minutes of hardwork! 😉

Tell me how you like your play dough in the comments. And if you like this post don’t forget to subscribe to my blog, The Mommy blog via email and give us a thumbs up on Facebook!

 

 

Frozen Chocolate Coated Bananas Pops for Kids

frozen bananas
If you have been following me on Instagram then you know about a picture I posted there a couple of days back. I have been dying to make these for months now. It’s a super simple recipe for kids who are fussy eaters, like mine. This little recipe will not eat up all of the time you have on hand. May be just ten minutes or so?? And here’s the recipe for making frozen chocolate coated bananas for kids.

Ingredients:

  • 1 banana
  • chocolate chips
  • 1/2 teaspoon Light Olive Oil (Remember it has to be flavorless)
  • wooden dowels or ice-cream sticks

Method:

  1. Cut banana into half, put the dowels/ice-cream stick through the pieces and let them sit in the freezer for like an hour or so.
  2. In a double boiler, melt your chocolate chips and oil. Remember never over-heat chocolate. So keep stirring it every now and then until it’s of a smooth consistency.
  3. Bring out your frozen bananas and dip the in to the smoothly warm chocolate chip mix. Coat them evenly.
  4. Freeze them again for half an hour.
  5. Enjoy.

You can also roll them in sprinkles or chopped almonds or walnut, as per your child wish. And I like to keep them plain. If covered these can be stored upto a week. And if the bananas are too frozen to eat then place them in refrigerator for 30 minutes before serving. This makes a wonderful snack for those hot summer evenings.

P.S: The photo doesn’t look professional by any chance. But I’m definitely making these again and I will then try to get some nice pictures. 😉

So go ahead and let your little ones indulge in this mouth-watering on-the-go recipe. Let me know in the comments below, how you liked it.

Cheers X

 

Canvas and crepe paper wall art

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Hello readers!! Hope everyone is having a great week!!

Just in case you’ve not yet read my post on crepe paper flower DIY  then make sure you do it now!! It’s so much fun and super-duper easy!!

So here’s what I did with those crepe paper flowers I made the other day!!

If you want to make one…then read on!! 🙂

Things I used:

  • Canvas board
  • masking tape
  • acrylic paints
  • adhesive

What I did:

  • I firstly made a pattern on the canvas using tape.
  • Then painted the whole canvas board.
  • Gently removed the tape.
  • I marked the centre of the board and glued my flower onto it. And that’s all I did!!

Now the twin flowers hang in my living room! (Gotta do something more to rest of the empty wall..!!)

Below is the other one!!

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Quick Tip: You can use canvas instead of canvas board. Depends on your preferences.!! 🙂

Hope you enjoy making it yourself!!

Let me know if you’ve any other idea!! I would love to know ’em!!

Take care! 😀