Something O-Mazing: Souffle Omelette

At first this was just going to be a breakfast I made for myself and didn’t post, but then I tasted it and I realized I needed to share this.  Especially because it is SO easy. I don’t usually enjoy omelettes, but this is different, this is amazing!  It’s light and airy, but is filled with cheesy goodness.  Now that I know the basics of how to make this I will be experimenting further!  This recipe was inspired by Bon Appetit Magazines instagram, so go check that out! They always post great things!


  • 2 eggs
  • 1/4 cup dill Havarti cheese (you could also use your favorite)
  • 1 pad of butter
  • salt and pepper to taste

How to:

  1. Admittedly my omelette was 2 egg whites with one yolk, but that is because I had an extra egg white from a previous recipe, but you can do a one to one, or any combination if that’s what you have.
  2. In a bowl beat the egg whites until semi soft peaks form.  This will take a few minutes with an electric whisk, and longer by hand.
  3. In a separate bowl, beat the egg yolks.
  4. Take a little bit of the fluffed egg whites and add to the beat yolks and gently fold in. Once well incorporated add this mixture back to the overall egg white mixture.  Gently fold until incorporated.
  5. In a skillet melt the butter on medium low heat.  Once melted, pour in the mixture and smooth over the pan so it makes an even layer to the corners of the pan. Sprinkle with a bit of salt and pepper.
  6. Let cook for a minute and then add in the shredded cheese, all over the omelette.
  7. Cover and let cook for 3-6 more minutes until the cheese is melted.
  8. Using a spatula go around the bottom of the pan, making sure it is not stuck to the bottom of the pan. Make a gentle crease in the middle and then fold over. Let cook for a few more minutes, then serve and enjoy! If you have some fresh dill or chives, sprinkle on top, but it’s so good!

Let’s Drink to Health

Now that summer is approaching it is all the more important to stay hydrated, and for me I often find trying to remember to drink is a chore.  That is unless I find what I am drinking delicious and can’t wait to drink it all down. So I am sharing with you some of my favorite hydration recipes.  These range in sure content so be aware of that before you drink but all can be modified to meet your specific needs!


Okay up first:

Iced Chai

This Starbucks stable is a spicy creamy combination of goodness.  It is my go to drink if I am not in the mood for a coffee in the morning but still want something creamy and spicy.  You can make an at home version for less than a $1 and skip the line!

  • Fill a mug with 1/2 boiling water and add in your chai tea bag (any brand) add in dash of cinnamon, 3 cloves, and a pinch of ginger.  Let steep for 10-15 minutes.  If you want to drink right away, add in a few ice cubes or place in the fridge for a few minutes to cool it down.  Once it is room temperature or colder, pour over ice and add in your dairy product.  What I do is add in sweetened condensed milk.  It adds the sweetness and creaminess all in one.

Cold Brew Green Tea with Mojito Mint and Ginger

The reason I love cold brew is I can make it the night before and then just grab it and go as I head out in the morning.  This recipe is refreshing without having overbearing flavors.  No sugar needed because your palate is completely satisfied with the green tea, mint, and ginger.  Make this tonight to enjoy tomorrow!

  • In a water bottle (see blue bottle above) or mason jar.  Add a green tea bag, fill with water and place in the fridge overnight. In the morning add in a pinch of ginger powder and a few pieces of mojito mint.  Bring with you on your day and enjoy.

Pineapple Sage Lemonade

I made an impulse buy at the nursery to get some pineapple sage.  I just couldn’t resist this fun little plant that smells just like pineapple!  I love infused lemonades anywhere from mint to strawberry you just cant go wrong.  And the same is true for this pineapple sage lemonade. This will be your go to summer classic, feel free to add some spirits to it and make yourself a nice grown up cocktail

  • This one is simple, use your favorite lemonade base, whether it is powder or fresh.  Then add in chopped pineapple sage and let it steep for an hour before drinking.  Garnish with lemon.

Citrus Water

This is the most simple recipe but it is perfect in its simplicity.  If you find drinking water a chore like I do, this is the recipe for you, it shakes it up just enough that you aren’t bored, but it doesn’t take a long time to make.

  • Slice up orange and lemon and add to water. Drink the water.

Vermicelli Vegetable Bowl

Have you ever had a Vermicelli noodle bowl? Typically a Vietnamese dish that consists of cooked vermicelli noodles over greens with veggies, meat, and usually some type of sauce.  It is refreshing, filling, and beautiful because it is loaded with colors.  You can really make this dish your own but here is a recipe for how I utilized some left over rotisserie chicken to make mine with a simple peanut sauce!


For the peanut sauce:

  • 1 heaping tablespoon peanut butter
  • 1 teaspoon sriracha
  • 1.5 tablespoons mayo
  • 1.5 teaspoons soy sauce
  • 1 pinch ginger
  • 1/2 teaspoon sesame oil
  • 4 tablespoon beef broth

For the chicken:

  • rotisserie chicken (or any cooked chicken or pork)
  • juice from 1/2 an orange (2-3 tablespoons)
  • 2 cloves minced garlic
  • 1/4 white onion diced
  • 2 tablespoons brown sugar
  • 1 tablespoon oyster sauce
  • 1 teaspoon ginger
  • 1 teaspoon olive oil
  • 2-3 teaspoons soy sauce

Other things to add in:

  • cooked vermicelli noodles ( I cooked mine in beef broth according to package instructions)
  • 1 carrot (shredded)
  • 1/2 cucumber (sliced thin on mandolin or however you want)
  • 1 cup lettuce (I used romaine)
  • bean sprouts
  • fresh cilantro
  • fresh Thai basil

How to:

  1. In a pan saute the garlic an onion in a little bit of oil, until fragrant.
  2. Add in the orange juice and brown sugar.
  3. Cook for a few minutes then add in soy sauce, ginger, and oyster sauce.
  4. Let reduce for another few minutes before adding in the cooked chicken (or other meat).  Let cook for a few more minutes until everything gets nice and coated.
  5. In a sauce pan bring a few cups of beef broth to a boil and cook the vermicelli to package instructions.
  6. For the sauce: in a food processor, add in the peanut butter, mayo, sriracha, and a little of the broth.  Pulse a few times. Scrap down the sides and add in the ginger, sesame oil, and the last of the beef broth.  Pulse again until smooth.
  7. Now it is time to assemble, in a wide bowl add in the cooked noodles, the lettuce, carrots, cucumber, chicken, then add the peanut sauce over the top and sprinkle with fresh cilantro and Thai basil.  Eat and enjoy!