Beginners guide to making an omelette

I used to be one of those people who was intimidated by omelettes but have since realized that when it comes to food you really should just go with the flow as opposed to following some rule in a book. There is no such thing as the perfect recipe. If it is made the way you like and tastes good then it is the perfect omelette for you. Wikipedia defines an omelette as dish made from beaten eggs quickly cooked with butter or oil in a frying pan. It is quite common for the omelette to be folded around a filling such as cheesechivesvegetablesmeat , or some combination.
Above is a pictorial of how you can make a tasty omelette. I made a simple mushroom and onion filled omelette and to try this easy recipe you will need:

3 eggs beaten
2 mushrooms chopped
1 tbsp chopped red onion chopped
1 green onion sliced
1/4 tsp dill
salt and pepper
1 tsp water
olive oil 

- saute' mushrooms and onion in a small pan until mushrooms until cooked. Add a little salt,  pepper and set aside.
- reduce heat to medium before cooking egg. 
- Wipe any mushroom residue from the pan and add enough olive oil to coat the pan. 
- Add green onion, salt and a tsp water to beaten egg then pour mixture into pan.
- Keep a close eye on the egg and constantly create openings in the pan to let uncooked parts get cooked.
- Once egg is 80% cooked add your filling and flip half the egg over the other half. 
- cook both sides for a minute or until egg is cooked. Be sure not to overcook as you want the egg to stay soft.
- Remove from pan and serve immediately.

Currently obsessed with: Origins skin care

I am one of those people that are constantly changing skincare brands each time I run out. I am not sure why I have this bad habit, I guess its the thought that I could benefit more from something else. Lately I am obsessed with the Origins skincare line. 
I am attracted to fact that Origins products include natural ingredients and a they are formulated without parabens, harsh chemicals and all that bad stuff.
Origins has products for each skin type and since I have combination skin I got the checks and balances face wash with a balancing tonic. I highly recommend the checks and balances face wash as it doesn't dry your skin while removing excess oil. The balancing tonic is also amazing as each time I use it my skin feels so clean and fresh that I just want to keep touching it.
 If you are looking for your next beauty product, I suggest trying Origins as it has done wonders for my skin. I would like to mention that this is not a sponsored post and the opinions are entirely my own.

20 Minute meals: Steamed Salmon and Broccoli

Ever have days or nights where you just don't feel like carbs and want something light for your main meal? I have these quite often especially during summer time. I usually make a salad and now that I have a steamer my new fave is steamed veggies and seafood. A few days ago I made a steamed salmon with broccoli for dinner and it was filling despite the absence of carbs. This dinner combo is great for those on weight loss or cleaning eating journeys.
The most important thing to remember when steaming food is flavor. Make sure you season the food well to prevent a bland meal.

1 large head of broccoli 
2 carrots julienned
2 Salmon Fillets
4 lemon slices
2 green onion sliced
1 tbsp fresh ginger minced
1 tbsp fresh sofrito or minced garlic and cilantro
salmon seasoning of your choice
olive oil
salt and freshly ground pepper

- Place salted water and 2 lemon slices in steamer pot to boil.
- Meanwhile separate broccoli into small florets and rinse.
- Place broccoli and carrots in steamer basket first. Season with salt, pepper and sprinkle half the onions, followed by half the ginger and sofrito. 
- Place the seasoned fish fillets on top of the broccoli and sprinkle the remaining onions and ginger on top. 
- Place a slice of lemon over each fish fillet, drizzle wit a generous amount of olive oil.
- Place steamer basket in steaming pot and steam for 10 minute until fish flakes easily.
- Serve immediately and enjoy!

All about the jumpsuit

Its officially summer but we are still experiencing some chilly weather in addition to heavy rain in Boston. I am still not complaining because after the winter we just had, a little rain is fine. The only annoying thing is having to wait to wear all my summer dresses. I currently have an obsession with jumpsuits and what better way to dress for a cool summer day than a long jumpsuit.
Jumpsuits aka Rompers are great for those times when you want an effortless yet stylish look. I find them to be a convenient outfit choice as you don't have to worry about what to wear at the top or bottom. This army green jumpsuit is from Forever 21, think I paid 25 bucks for it! I paired the jumpsuit with some gold and black heels for a slightly dressy look. Don't ask me what I was doing in the woods all dressed up though.

Are you into the jumpsuit trend ? Would love to hear your thoughts

Easy Spicy chicken and Rice casserole

You know when it comes to cooking on weeknights I like the recipes to be easy and low maintenance which I am sure you would agree with. This rice and chicken casserole is delicious and is so easy to make you will have time to relax after work. All you need to do is brown the chicken, cook the veggies,  add broth and throw it in the oven. Best of all it makes for great leftovers except that the BF ate all of it that night so next time I will make twice the amount.


1 pound boneless chicken thighs
1 cup Basmati rice
11/2 cup chicken broth
2 tbsp curry powder
1/2 tsp cumin
1 stalk celery chopped
1 carrot chopped
1 medium onion diced
3 cloves garlic
1 tsp fresh minced ginger
2 sprigs fresh rosemary
salt and pepper
coconut oil

- Preheat oven to 350 degrees.
- Season chicken with salt , pepper and a tsp of curry powder.
- Heat a large pan, add tbsp. coconut oil and brown chicken thighs on both sides.
- While chicken is browning, chop onion celery,  garlic and ginger.
- After chicken has browned add onion, carrots, celery and remaining curry powder to pan and cook for about 2 minutes.
- Add garlic and ginger and cook for another minute
-  Add rice to chicken and veg mix. Make sure all the rice is coated in seasoning and transfer to a casserole dish.
- Pour chicken broth over rice, place rosemary springs over rice and cover with foil.
- Cook for 40 mins or till rice is cooked.