Wednesday, January 29, 2014

Hijabi Box Review

     I received my first monthly package from Hijabi Box. This is such a great idea, I am loving it! Every month you get a box filled with a new hijab, undercap, matching accessory, and a treat. You can sign up for a 1 month subscription, 3 months, 6 months, or a 12 month subscription.

     When you sign up you get to choose your style as either traditional, modern, trendy, or bling bling. Not only that but you get to let them know your favorite and least favorite colors, that way you don't get a bunch of colors you don't really wear. There is even a box marked "anything else you would like us to know." I love how they want to get as much information as possible to make sure that you love the new box each month.

For my first month I received this green hijab, a green sparkle undercap, a set of hijab pins, a portable prayer mat, and some apricot tea.

Click Here to learn more


Monday, January 27, 2014

DIY Avocado Beauty Mask

I started using this face mask again since it has been cold out. I use this in the winter at least once a week. The avocado really helps to moisturize dry skin.

You will need:
1/2 a ripe avocado
1 Egg
1 Tbsp. Greek Yogurt
1 Tbsp. Coconut Oil or Olive Oil
1 Tbsp. Baking Soda

Mix all ingredients and apply to face.

You will need to leave this on for 10-15 minutes. Rinse with warm water and pat dry.

Monday, January 13, 2014

Ultimate Grilled Cheese

This sandwich is my favorite during this time of year. The butternut squash works perfectly on this, and the almonds add a nice crunchy texture to the sandwich.

 You will need:
5 Tbsp. Butter (unsalted), plus extra for the bread
1/2 Butternut Squash, peeled, seeded, and sliced 1/4 in. thick
1/2 tsp. Chili Powder
2 Tbsp. Maple Syrup
Salt and Pepper
1 Sweet Onion, thinly sliced
1/4 C. Balsamic Vinegar
1 tsp. Sugar
8 Slices Country White Bread
1 C. Sliced Almonds
1 Lb. Manchego Cheese, thinly sliced

1. Preheat oven to 425°F. Line a baking sheet with foil. Melt 2 Tbsp. butter and toss the squash in the butter, maple syrup,chili powder, and salt and pepper (to taste) on the baking sheet. Cook for about 20 minutes and let cool.
2. While the squash is cooking melt 1 Tbsp. butter in a skillet on medium-low heat. Add the onion. Cook without stirring for 10-15 minutes (or until the onion develops a deep brown color). Add the balsamic vinegar, sugar, and salt and pepper (to taste). Cook, stirring occasionally for another 15 minutes, or until the mixture thickens.
3. Butter 1 slice of bread. On the un-buttered side place the manchego, squash, onions, almonds, and more manchego. Add another slice of buttered bread on top. Repeat to make 3 more sandwiches.
4. Heat a skillet or griddle over medium heat. Melt the remaining 2 Tbsp. of butter in skillet. Cook until the cheese starts to melt (about 3-4 minutes each side).

Makes 4 Sandwiches