From everyone at OMI we are wishing you and yours a happy holiday!
From everyone at OMI we are wishing you and yours a happy holiday!
Have a friend who is artistic and loves sleep? How about this amazing adult coloring book to help him or her get some better zzz’s at night!
Light up the room without bugging your partner! It’s motion activated, so it is only on when you are up.
Reported to help with sleep and meditation, these are a great last-minute gift idea for just about anyone.
Some people love coffee, but can’t drink it later in the day without fear of staying awake all night. Here is a great gift for the coffee lover who also loves to sleep!
Get them the perfect warm blanket that they can snuggle up in, either on the couch or in bed. Here’s our OMI thermal blanket, which is lightweight but so snuggly!
For those who love to take naps or sleep in when the sun is already up, how about these great organic eye masks?
Have friends who always tell you stories of their crazy dreams? How about this awesome dream journal?
Here’s a gift idea for your yogi friend who also loves to catch up on those extra hours of sleep.
Some people need a little extra help getting to sleep. If you know anyone who might have trouble, try the gift of a sound machine to help lull them back to sleep.
Everyone loves a great pair of pajamas. For some it is even a Christmas tradition to get a new pair of pj’s every year!
How about a gift for the person who likes to sleep a little too much? This particular alarm clock is also for the caffeine lover, as it brews a fresh cup of coffee as part of the alarm system.
As we gear up for Thanksgiving, we have the turkeys prepped and the menu planned. If you’re like me, breakfast is the last thing on my mind. Breakfast shouldn’t be too complicated, because from the moment the coffee is brewing, I am busy.
To help make the morning more enjoyable and less stressful, here are several recipes that are quick, easy and delicious. Some of these recipes you can make the night before and reheat that morning. They can even become a new yearly tradition.
Crustless Zucchini and Basil Mini-Quiches
Makes 4 Dozen
Heat oven to 450°F.
Prepare Batter: Put the cornstarch in a medium bowl. Whisking steadily, slowly pour in a 1/2 cup of milk, mixing until quite smooth. Whisk in the whole eggs and egg yolks, mixing again until smooth, then gradually whisk in the rest of the milk, the cream, the salt, and the nutmeg. Use immediately or refrigerate, covered, for up to one day. If using the next day, be sure to re-whisk.
Prepare Zucchini Mixture: In a nonstick pan, heat oil over medium heat. Add garlic and shallots and stir until fragrant, about 2 minutes. Add grated zucchini and stir until just softened, another 3-4 minutes. Remove from heat.
Oil mini muffin tins well. Put a pinch of grated cheese, a teaspoon of zucchini mixture, and a pinch of chopped fresh basil, into each muffin cup. Pour 1 tablespoon of batter into each muffin cup.
Bake until the quiches puff and start to turn golden, 15-18 minutes. Let cool for 10 minutes and then carefully run a paring knife around the rim of each muffin cup. Carefully lift each quiche out of its cup.
Mini quiches freeze very well. Let cool, then freeze in a single layer in a covered container. Reheat on a cookie sheet in a 400° oven for about 5-10 minutes.
Spiced Crock-Pot Porridge
Makes about eight 1-cup servings; recipe can be doubled.
Toppings: Chopped roasted nuts, jam, fresh fruit, more dried fruit, milk, yogurt, leftover eggnog
Combine everything except the orange zest and toppings in the bowl of a 3-quart or larger slow cooker. Set the cooker on its lowest cook setting (“LOW” or 8-10 hours), and leave overnight.
If you happen to get up during the night, give the porridge a stir as you pass by. If not, no worries.
In the morning, break up the thin film that forms over the top of the porridge and stir it in. Scrape the sides and bottom. Stir in the orange zest.
Serve with toppings. Leftover porridge will keep refrigerated for at least a week. Reheat with a little milk or water to make creamy again.
2 cups flour
1/2 cup sugar
4 teaspoons baking powder
Pinch of salt
1/2 cup butter
1 egg, plus enough milk to make 3/4 cup
1 teaspoon lemon extract
Juice of 1/2 lemon
Zest of 1 lemon
Preheat oven 425° F
Mix flour, sugar, baking powder, and pinch of salt in a bowl.
Add butter and mix in a processor on “pulse,” or rub together with your fingertips until it looks like a crumble or bread crumbs.
Break an egg in to a measuring cup and add milk up to the 3/4 cup mark, and lightly beat with a fork.
Add the egg/milk mixture to dry ingredients and mix just until well combined. (Do not overmix).
Feel free to add extras at this step, such as lemon zest, cranberries, blueberries, chocolate chips, raisins, pieces of apple, or currants. There are unlimited possibilities!
Place spoonfuls of the mixture on a baking sheet and bake for approximately 15 minutes.
Tip: Keep on eye on them, because depending on the size you make, they may cook more quickly. Also, leave some space in between the scones because they grow. Serve plain or with butter or jam.
Eat up and enjoy!
Thank you to all the service members, active and veterans, who have served our country. Today we honor you.
Summer is coming to a close. That means it is time to prep for the new school year. which means back to school shopping for supplies, backpacks, lunch pails, clothes, and the list can go on and on. Before you head out to the store to purchase everything, here are some great tips to keep those back-to-school purchases as eco-friendly and sustainable as possible.
Clean out those desk drawers, dressers, and closets and you may find hiding treasures like packs of pencils, notebooks, or clothes you bought on sale that haven’t even been worn yet. Now that you have gone through all that you have, you can make a list of what items are needed. The list will guide you. When you hit the stores, so you won’t buy duplicate items or spur or the moment purchases.
Look through what you have to see if any items can be reused. Often there are many items that are still in good condition and can be used for another year. The backpack from last year may be in great shape and just need a quick cleaning to be school-worthy.
A bento box makes a great reusable and waste free lunchbox option- no plastic baggies required! Many bento boxes have multiple dividers or containers that allow you to pack a healthy and fresh lunch. If a bento box doesn’t suit your needs, there are many other great reusable containers that allow you to pack delicious and nutritious options.
There are many great options when it comes to reusable containers, bbut be sure to check that they are made with recycled material and are BPA-free.
Make your list so you know the school supplies you need, now it is time to buy. Most retailers now offer many options of recycled and sustainable materials, such as pencils made from certified sustainable-harvest wood or pens, paper and notebooks. made from recycled materials. Every little bit helps eliminate waste!
Rather than having many pieces of paper float around ask to be emailed important notices from the school. Every bit helps and this will save many sheets of paper that get lost in the bottom of backpacks. This also allows you to put important dates in your digital calendars rather than keeping stacks of paper around the house.
Here’s to another great school year!
Summer is a fantastic time to visit the farmer’s market and buy all fresh and in-season produce! When I go to the farmer’s market, I will leave with armloads of delicious, fresh produce. Sometimes, I purchase more than I can use. To fix the problem of excess produce, I have taken to the internet in my search for recipes as to not let them go to waste. I stumbled upon a fantastic recipe from Food52, Fried Greens Meatlessballs. This recipe is great for using any leftover greens and turning them into a yummy snack or appetizer.
Serves 3 to 4 as an appetizer
Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.
Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.
Add greens to pan and sauté for a 1-2 minutes, until they have wilted. Turn the mixture into a large bowl.
Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary. Crack one egg into the bowl and mix. Squeeze a small ball of the mixture and if it holds together, begin portioning out the remaining mixture into small balls. If the balls do not hold together well, add another egg.
Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so.
Serve immediately or at room temperature.