HomeintheKitchen

I was trying to make something healthy for a picky eater.

He didn’t end up having any, but the results were still delicious.

I made Cauliflower n’ Cheese, inspired by the recipe.
https://drgundry.com/cauliflower-mac-and-cheese/

This is such a scrumptious side dish and so easy to make. I’m definitely keeping in on my menu.
Ingredients:
Olive oil
2 heads of cauliflower, cut into florets
2 tablespoons coconut oil
2 tablespoons tapioca flour
1½ cups coconut milk
1 tablespoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon smoked paprika
1 teaspoon sea salt (or to taste)
1 teaspoon pepper (or to taste)
1¼ cups grated goat’s milk Cheddar
¼ cup grated Parmigiano-Reggiano
Vegan option: Substitute cheeses with 1 cup of nutritional yeast
Instructions:
Place the cauliflower florets in a microwave safe dish. Add about 1 inch of water and microwave for about 8 minutes on high, until it is fork-tender.
Preheat your oven to 350°F and lightly coat an 8×8-inch baking dish with olive oil. Add the steamed cauliflower and set aside.
In a large saucepan, heat the coconut oil over low heat. Stir in the tapioca flour and cook, stirring frequently, until lightly golden.
Add coconut milk, Dijon mustard, garlic powder, paprika, and salt. Whisk continuously for 3–5 minutes until the sauce thickens.
Stir in the goat cheese until fully melted and smooth.
Pour the cheese sauce evenly over the cauliflower and top with Parmigiano-Reggiano.
Bake for 20–25 minutes, until bubbly with a golden, crispy top.

When you go on vacation you usually over do things.... stay up late, get up early, play hard, eat and drink too much of the "bad stuff". And then, when the vacation is over, it's "recovery time". You need a vacation from your vacation. Don't get me wrong. It was fun! And you probably plan on doing it again, right? But, getting back to normal takes a little while.
That's how it was for me this past Easter weekend. Our youngest son came up to visit along with more family, and we wanted to spend every minute with them. And, the last thing we wanted to worry about was eating right. Though we didn't really over indulge, I could feel the effects of the foods that weren't that healthy for me. Bloating, sluggish, just plain yucky.
Now that we're through with the "vacation" it's time for a reset.
I like to start and finish my day with a "shot". (wink, wink)

3 oz warm water
1 tbsp honey
1tbsp lemon juice
1 tsp ground ginger
1 pinch cayenne
1 pinch of cinnamon
Mix and toss it back.

And for breakfast, lunch or supper, I like to have a smoothie. Here's one I like.

Handful of fresh spinach
1 1/2 cups of frozen fruit
1 green-ish banana
1 tbsp greek yogurt
1/2 tsp flax seeds
1/2 cup cold water
1 tsp cinnamon
Blend and enjoy!

Homemade Granola

homemade granola has become a staple in my home.
One of my favorite, weekday breakfast, is a parfait made with my homemade granola over goat, milk, and frozen organic fruit, such as blueberries, cranberries, raspberries, and strawberries.

This particular batch of homemade granola is special. It’s the first time I used nuts that I soaked first. I didn’t exactly do it right because instead of drying the nuts before roasting them. I thought it would be OK to just do a sort of, slow roasting, so I feel like they got a little overcooked.

Ingredients:
A cup of finally chopped pecans
A cup of finally chopped walnuts
A cup of finally chopped hazelnuts
About a half a cup, I finally chopped pistachio
About a handful of cocoa nibs
A handful of dried organic Goji berries
A handful of dried cranberries
about 2 tablespoons of flaxseed.

I tossed all of these ingredients together with about a quarter cup of coconut oil, a quarter cup of olive oil, and some salt and pepper.
Because the nuts were already roasted I just put these in the oven at about 175°F for about 20 minutes stirring intermittently.