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HomeintheKitchen, The Villages, FL (2026)

06/03/2026

Chicken & Cauliflower “Shawarma” with a savory twist!

For a low lectin, high-reward dinner, this one is for you. I took the classic sheet pan shawarma recipe from and leveled it up with a few of my favorite earthy additions.

To make it my own, I tossed in plump garlic cloves and rich, savory shiitake mushrooms. They roast beautifully alongside the cauliflower and get so beautifully caramelized! I also added a teaspoon of turmeric to the spice blend for an extra boost of warmth, flavor, and that gorgeous golden color.

Everything roasts together on one pan until the chicken is juicy and the veggies have those perfect charred edges.

Ingredients:
Perilla oil (or Olive oil for Phase 2)
2 heads of organic cauliflower; cut florets in half or quartered to bite size
1 large onion, chopped
About 5 oz Sh*take mushrooms, chopped
1 or two garlic bulbs (handful of garlic cloves)
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons smoked paprika
1 teaspoon turmeric
1 teaspoon cayenne
Salt and fresh pepper, to taste
2 Pasture Raised Boneless Chicken Breast about 1.5 lbs. Cut into thick strips
Leafy greens of your choice
tzatziki sauce for serving (optional for Phase 3)

Instructions:
-Preheat the oven to 425ºF. Mix the salt, pepper, cu**in, coriander, paprika, and cayenne in a small bowl.
-Place cauliflower florets, mushroom, garlic and onion on a cooking sheet and top with half of the mixed seasoning and drizzle with about 3 - 5 tablespoons of the oil. Transfer pan to the oven and roast for about 30 minutes, tossing about every 10 minutes.
-In the bowl with seasonings, add the chicken and mix with about 2 tbs of oil. Toss to coat. Let sit at room temperature while vegetables roast.
-Add the chicken to the vegetables and cook for additional 10 minutes—if chicken strips are large, they may need a few more minutes. Cut into one to check.
-Cut chicken strips into bite size pieces and add back to Cauliflower and mix.

For a phase 1 meal, I served this with slices avocado on a bed of chopped Romane.
Other options include topping it with tzatziki sauce from (Phase 2), or serving it in a wrap (Phase 3)

05/29/2026

Bottling up pure sunshine! ☀️🍊

Say hello to the Orange Carrot Turmeric Ginger Shot—your new morning ritual for an instant glow and a fiery wake-up call.

If you need a quick, vibrant pick-me-up, this is it. It’s sweet from the carrots and OJ, deeply warming from the ginger and fresh turmeric, and completely brightened by a handful of fresh mint leaves, and lemon juice. It’s spicy, zesty, and incredibly refreshing!
There’s a pinch of black pepper in this recipe. Don’t skip it! Black pepper actually helps your body absorb the incredible benefits of turmeric much more effectively.

The best part? You don’t even need a fancy juicer to make it—just a blender and a couple of minutes.

Makes about 12 ounces.
Ingredients:
3 medium chopped Carrots
1 ½ tsp minced ginger
1 tsp fresh turmeric (or ½ tsp ground turmeric)
⅛ tsp black pepper
1 ½ cups orange juice
1 handful of fresh mint leaves
½ cup coconut water
1 tbsp lemon juice

Directions:
-Toss everything into a high-speed blender and process until completely smooth.
-Pour into shot glasses, sip, and feel the glow!
I like to freeze mine and enjoy them later as a slushy.

05/21/2026

Spring is in full bloom, and so is this glass of pure vibrant wellness! 🌱✨ Introducing the Spring Green Smoothie—the ultimate crisp, clean, and creamy reset.
This green smoothie has an incredibly bright and uplifting taste, thanks to a beautiful pairing of fresh garden mint, a touch of earthy rosemary, and a sharp pop of fresh ginger and lemon juice. 🍋
Because it uses a whole avocado, h**p hearts, and a splash of MCT oil, it’s packed with healthy fats that give it a rich, velvety texture without a single drop of dairy. It’s the perfect, nourishing fuel to hit the reset button.
The Recipe (Makes 4 cups—perfect for sharing or saving for later!):
The Greens & Herbs:
2 cups spinach & romaine mix
½ cup microgreens
1 small bunch of fresh mint
1 sprig fresh rosemary
The Healthy Fats & Crunch:
1 whole avocado
1 tbsp h**p hearts
1 tbsp flax seeds
1 splash MCT oil
The Brighteners:
1 ½ tbsp lemon juice (or to taste)
1 tsp fresh ginger
2 cups water (adjust for your favorite thickness)
Directions: Toss it all into a high-powered blender and blend until perfectly smooth and velvety.

05/19/2026

I wanted to share a little tip I’ve been enjoying lately.
I have been using goat milk as my coffee creamer for quite some time now—also known as a “Capriccino.” Is this something you’ve tried?

I’ve also started replacing regular milk with goat milk in many of my recipes.

I’ve done a little research to learn more about the benefits of goat milk compared to cow milk, and I thought this breakdown might be helpful if you are considering the switch:

Which one should you choose?

Choose A2 Cow Milk if you love the exact taste of traditional milk but want to avoid the “heavy” feeling or bloating.
Choose Goat Milk if you have more sensitive digestion or want the extra boost of MCTs and easier-to-process fat globules.

Key Differences

- Digestibility: Goat milk is significantly easier to digest. Its fat globules are smaller and it forms a “softer curd” in the stomach, which allows it to be processed much faster than cow milk.
- Allergies & Sensitivity: Most cow milk contains A1 beta-casein, a protein often linked to digestive inflammation. Goat milk is naturally predominantly A2 casein, which many people find doesn’t cause the same bloating or discomfort. It also contains slightly less lactose (about 1g less per cup).
- Nutrient Bioavailability: Research suggests that minerals like iron, calcium, and magnesium are more efficiently absorbed from goat milk than from cow milk.
- Flavor Profile: Cow milk has a familiar, neutral sweetness. Goat milk is often described as creamier and slightly tangier.

The Keto Perspective
If you are tracking macros or staying keto-compliant:

- Carbs: Both contain roughly 11–12g of net carbs per cup. They aren’t strictly “keto,” but can be used in small amounts.
- MCTs: Goat milk contains about double the Medium-Chain Triglycerides (MCTs) compared to cow milk. MCTs are preferred by the body for quick energy conversion, which is a nice bonus for metabolic health.

I’d love to hear your thoughts if you decide to give it a try!

05/15/2026

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.

05/07/2026

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!

04/11/2026

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.

04/10/2026

Early Morning Matcha

I love it when my kids share their healthy cooking videos 🥰
Side note: pure maple syrup is a significant source of sugar and should be used only In moderation.

04/08/2026

Cauliflower Egg Salad
Inspired by Claudia Curici | Health & Wellness Coach

This was so good.
The recipe swaps high-carb potatoes for cauliflower and processed story bought mayo for a healthier easy homemade version.

I made this for Easter, and immediately wished I doubled the recipe.
In place of Dijon mustard I used truffle mustard from a holiday gift basket I received.
I think this gave it a more earthy, less tangy taste.
I also used frozen Organic Rainbow Cauliflower that made it especially colorful.

Tip: The “Rainbow Cauliflower” provides extra antioxidants (anthocyanins in the purple florets and carotenoids in the orange ones).

Ingredients
1 bag of frozen cauliflower
4 pastured eggs, hard-boiled
⅓ cup whole Kalamata olives cut in half
1 small white onion, finely chopped
1 heaping tablespoon capers, drained and roughly chopped
1 tablespoon fresh dill, chopped
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon (or truffle) mustard
Sea salt and freshly ground black pepper, to taste

Instructions
Prepare the dressing: In a small blender or using an immersion blender, combine one of the hard-boiled eggs, mustard, olive oil, and apple cider vinegar. Blend until creamy. Season with salt and pepper to taste.
Assemble the salad: Cut defrosted Cauliflower florets into bite-sized pieces. Roughly chop the remaining three eggs. Add them to the bowl with the cauliflower, along with the onions, olives, capers, and dill. Pour the dressing over and gently toss to combine.
Taste and adjust: Taste and season with additional salt and pepper if needed.

04/05/2026

Eating the rainbow 🌈

I’m working on food presentation, but the food gets eaten so quickly after being served I hardly have time to take a picture!
“An artfully arranged plate enhances appetite, increases overall satisfaction, and can make meals more memorable.“

I found these organic purple sweet potatoes and couldn’t wait to make something with them!

This evening’s dinner consisted of roasting a pasture raised whole chicken with a variety of colorful, delicious vegetables; specifically chopped onion, have brussels sprouts, chopped purple sweet potatoes, chopped carrots, and mushrooms.
I I drizzled olive oil over everything and seasoned everything with paprika, rosemary, onion, and garlic powder, salt, and pepper.
I cooked everything at 375°F for about 30 minutes. Making sure that the chicken interior temperature was at 165°.

HomeintheKitchen

06/03/2026

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05/21/2026

05/19/2026

05/15/2026

05/07/2026

04/11/2026

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04/05/2026

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