Kefir Omelette [Healthy Breakfast]

Hello my fellow travellers,

Today’s breakfast recipe is inspired by probiotics. Probiotics are healthy bacteria that our digestive tract need (for more information, here’s a helpful website) and can be found in a number of foods like sauerkraut, non-pasteurized yogurt, and of course kefir!


The brand of Kefir I used. 

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Amazingly healthy muffins – Orange and Blueberry

This orange and blueberry muffin (flavors of summer when you get fresh of everything!) combines fresh orange juice, orange zest, and a heaping bowl of blueberries. The muffins are also LOW in sugar, like really low. Recipe adapted from here.



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Simple French Toast

Hello my fellow travellers,

There is nothing better than waking up in the morning to the smell of coffee and warm french toast.

This recipe is versatile and if you wake up early enough for suhoor, you can whip a batch for your family members. Just make sure you also serve up some more protein like scrambled eggs for the long day of fasting.


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Omelette du Fromage

Hello fellow travellers,

For those of you who grew up on Cartoon Network and watched Dexter’s Laboratory, you must have (or might have) seen the Omelette du Fromage episode. Dexter has a French test and designs a genius software where he plugs headphones into his ears at night and plays the audio recording of the entire French textbook from class. Due to technical difficulties (when is there never one?) the tape gets loops on three words: Omelette du Fromage.

The next morning all Dexter can say is, “Omelette du Fromage” in an impeccable French accent. Well you would think that Dexter would have a miserable day but it turns out the one question on his test worth a 100 marks is ‘how do you say Cheese omelette in French?” By the end of the day Dexter is a celebrity!

You can become a celebrity too and impress your family and friends with this awesome and easy omelette recipe!


Ninja omelette hiding cheesy goodness inside.

Ingredients (serves 1)

2 eggs

1/2-1 tsp salt

pepper, to taste

red chilli powder, to taste

1/2 tomato, diced

1/2 small red onion, chopped

1/4 yellow pepper (or any color of your choice), diced

1/4-1/2 cup shredded Mozzarella or Swiss cheese


  1. In a small bowl, whisk two eggs, salt, pepper, and red chilli powder. Mix in diced tomatoes.
  2. In a medium frying pan, fry the onions and yellow bell pepper until soft. Scoop mixture into a separate bowl.
  3. Butter the same frying pan well and fry the omelette on medium heat and cook on both sides for few minutes. Leave on pan even after flipping at medium low heat.
  4. Scoop onion/bell pepper mixture onto one half of the omelette. Sprinkle shredded cheese on top of the fried onion mixture. Fold the omelette in half so cheese melts and sticks the two sides together.
  5. Serve with any choice of bread and freshly squeezed orange juice.


GF: Buttermilk Blueberry Sorghum flour Pancakes

Hello fellow travellers,

I do realize the name for this recipe is rather a mouthful! But so are these wholesome pancakes. Delicious, light, and gluten free.


Stack o’ Pancakes

I was just experimenting with gluten free flour and decided to whip up a batch of these to see how it would go. They were not as fluffy (though they were soft and moist) as I wanted but I think that might be because of the baking soda I put in. Anyways, I’m kind of obsessed these days with pancakes for breakfast. These are amazing with a healthy dolop of maple syrup (I would suggest Shady Maple Farms syrup because its organic and 100% maple – none of that Aunt Jemima high fructose corn syrup stuff).


Bite o’ pancake


1 cup buttermilk (I made my own – I used a little less than a cup of milk and 1 tbsp of fresh lemon juice)

1 egg

2 tsp vanilla

3/4 cup Sorghum flour +  a little more

2 tsp coconut sugar

3 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1/2 cup blueberries

How to assemble:

  1. To make the buttermilk, add almost one cup of milk in a large bowl and a tablespoon of lemon juice. Leave for 5 minutes. Whisk in egg and vanilla.
  2. In a medium bowl whisk flour, sugar, salt, cinnamon, and baking soda. Incorporate flour slowly into egg/butter milk mixture. Fold in blueberries or you can also just add them into the top of the pancake while on the griddle.
  3. Heat griddle on medium heat and add butter/coconut oil (around 1 tbsp or so). Scoop pancake batter with 1/4 cup and place on griddle. Cook for few minutes each side. You will know when to flip when you see bubbles appear on the top side.

Note: Initially the batter got a bit thin on me so I had to add a little bit more sorghum flour. Make sure the batter is not thin and soupy otherwise you will get crepes. It should be a nice firm batter that is pourable.

Edit: Thanks to some reviewers who caught the typo with the baking soda. It is supposed to be baking powder!

You can serve with many things: maple syrup, honey, fruits, or whip cream. Enjoy!

GFR: Chocolate Chip Pancakes

Hello my fellow travellers!

What is GFR?

Grain-free and gluten-free!

Not sure if this will become another segment on my blog but I thought I would share with you my doublexGF recipe of these delicious, homemade, wholesome pancakes.

I’m not big on grain-free/gluten free but whenever I can make something GF, I do. Grain-free flours include coconut flour, almond meal/flour, etc.


Look how cute they are!


These make about 4-5 medium sized pancakes.

1/4 cup coconut flour

2 eggs

1/4 cup milk + a litte more to make batter thinner

2 tsp organic cane sugar

1 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

1/4-1/2 cup gluten-free chocolate chips (Enjoy Life! brand)


  1. Whisk eggs in bowl and slowly incorporate flour. You might get a thick, sticky batter, which is when you add the milk slowly till you get a nice thin batter (it won’t be soupy but neither should it be clumpy)
  2. Add sugar, salt, cinnamon, and baking powder and mix well. Fold in chocolate chips.
  3. Heat griddle on medium heat and drop 1/2 tbsp of coconut oil till griddle is well covered. Scoop pancake batter with a 1/4 cup and cook on griddle. You should see bubbles form on the top of the pancake, meaning its ready to flip.

Note: Coconut flour has a higher fiber content than wheat flour and absorbs liquids faster, which is why the batter may not seem as runny as ordinary wheat pancake batter.

Another note on pancake flipping. I’ve had instances where I thought the pancake was ready to flip and it broke up on me. It also depends on how thick your batter is. I like to use a large spatula and small straight spatula to flip without breaking.

Finally, this recipe can be enjoyed with virtually anything. Fresh fruits, whip cream, or a glass of milk. The possibilities are endless. Enjoy!