healthy

Dining Outside the Home: Duke’s Canoe Club on Kalapaki Beach in Lihue, Kauai 

Dining Outside the Home: Duke’s Canoe Club on Kalapaki Beach in Lihue, Kauai.  Sometimes the biggest challenge of being on vacation can be resisting all those tempting foods that lead us away from our daily diet. No worries here. Duke’s Canoe Club has included gluten-free menu items that satisfy those vacation cravings. Take, for example, the Caramelized Beet Salad loaded with savory roasted beets, pickled red onion, crumbled goat cheese, and farm-fresh arugula. It’s topped off with a macadamia nut brittle that is out of this world. Not only is the salad bursting with flavor, it comes with that rewarding feeling at the end of the meal. You know what I’m talking about; the one where you can still slip into that bathing suit afterwards and walk the beach like a seasoned athlete. Well done, Duke’s Canoe Club!

Dining Outside the Home: JO2 Natural Cuisine in Kapaa, Kauai

Dining Outside the Home: JO2 Natural Cuisine in Kapaa, Kauai!  Step across the threshold of this clean, crisp restaurant and you will find the atmosphere extraordinary. Peruse the specialized menu. There is little doubt the French chef will create anything less than a masterpiece, using nature’s freshest ingredients arranged on a plate. Your eyes will feast on the artistic presentation before a forkful of food ever touches your lips. Take it slow to appreciate every bite. Linger between Appetizer and Entrée, giving yourself time for quiet conversation over signature cocktails. Perhaps you’ll share a nibble of super sweet Baby Corn grown exclusively on the island. Or a taste of Mushroom Risotto lashed into perfection with freshly grated Parmesan cheese and sea salted French butter. Do you see where I’m going with this? Make dining at JO2 an experience to remember. After all, the colorful palette is designed especially for you. Bon Appétit!

Dining Outside the Home: Oasis on the Beach in Kapaa, Kauai

Dining Outside the Home: Oasis on the Beach in Kapaa, Kauai!  Sea breezes embrace dancing palm trees as if hula movements come naturally to everything on the East Shore of Kauai. At the Oasis on the Beach, an open-air restaurant, the view is as jaw-dropping as the food on the plate. Experience the catch-of-the-day surrounded by fresh ingredients from local farmers. Your taste buds will be amazed at the flavor explosion in your mouth from citrus star fruit to white flower broccoli. Everything is edible. Taste and see. 

Eating My Way Through the Alphabet: Letter W

What’s Cooking in Gail’s Kitchen? Watercress Bacon Dinner Salad! If you like salad, you will find yourself saying, “OMG, I want a second helping!” My husband and I can literally eat this dinner salad until we think we will burst! And then we’ll have one bite more! (P.S. Spring is the best time of year to pick up watercress at the Farmer’s Market.)
Ingredients:

3 Eggs

7 slices Bacon

1 Vidalia Onion, Small

1 cup sliced Mushrooms

10 ounce package Grape Tomatoes

6 ounces Watercress

1 heart of Romaine Lettuce

1 cup seasoned croutons

1/2 cup Parmesan cheese

5 Tablespoons Reserved Bacon Grease (*or substitute with olive oil)

3 Tablespoons Garlic Wine Vinegar

2 teaspoons Honey

1/2 teaspoon Dijon Mustard
Instructions:

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs. Fry bacon until crisp. Drain on a paper towel. Remove 5 tablespoons grease and set aside. Use 2 tablespoons of grease in a separate skillet over medium heat. Slice thin the Vidalia onion, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside. Add mushrooms to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside. Cut bacon into pieces. Peel and slice eggs. Mix romaine and watercress in a large bowl. Arrange onions, mushrooms, tomatoes, and bacon on top. 
Hot Bacon Dressing: Add 3 tablespoons bacon grease, vinegar, honey, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Pour hot dressing over the salad; toss to combine. Arrange eggs over the top, add croutons, sprinkle on grated Parmesan cheese, and Voilà! Dinner is served!

Eating My Way Through the Alphabet; Letter L

What’s Cooking in Gail’s Kitchen? Timeless Classics: Lamb Burger Sliders! For all the meat-lovers out there, lean lamb is a healthier choice simply because it is good for the heart. Personally, I prefer the tender cut of meat with its mellow flavor, especially when partnered with garden fresh vegetables. By adding a touch of spice, it actually enhances the flavor. If you’re looking for a break from beef, chicken, or pork…think lamb. 
LAMB BURGER SLIDERS 
Ingredients:

1 pound ground lamb

1/8 teaspoon Mrs. Dash Herb and Garlic Seasoning

1/8 teaspoon sea salt

2 tablespoons olive oil

1 tomato, sliced

1 cucumber, sliced

1/2 red onion, sliced

1/2 cup tzatziki sauce with feta chunks

6 ciabatta slider buns
Instructions:

Form ground lamb meat into six mini patties. Sprinkle with Mrs. Dash Herb and Garlic Seasoning; sprinkle with sea salt. Brush both sides of patties with olive oil. Grill lamb patties 2-3 minutes per side over medium-high heat, turning once. Set aside. Toast ciabatta buns. To assemble lamb sliders, spread tzatziki sauce on the bottom of the buns. Next layer buns with cucumber slice, tomatoes, lamb burger, and red onion. Serve immediately. 

Eating My Way Through the Alphabet; Letter I 

What’s Cooking in Gail’s Kitchen? Be Our Guest: Iced Coconut Milk Banana Smoothie! Try something new today. Rev up your morning routine with a nutritious alternative to steel-cut oats. Delight your senses with a sweet-tasting banana infused smoothie. The hint of dark chocolate bathed in tropical coconut creaminess makes it go down with a smile. What better way to include a serving of fresh fruit on a daily basis. 
ICED COCONUT MILK BANANA SMOOTHIE 
Ingredients:

1 ripe banana, peeled and sliced

1 tablespoon dark chocolate syrup

1/2 cup coconut milk

1 teaspoon vanilla extract

2 tablespoons Greek yogurt

1 tablespoon natural honey

4-5 ice cubes

Nutmeg for garnish

Mini chocolate chips for garnish
Instructions:

In a blender, combine banana slices, chocolate syrup, coconut milk, vanilla extract, Greek yogurt, and honey. Pulse to chop bananas. Add ice cubes. Increase speed to liquefy smoothie. Pour into a glass. Sprinkle with nutmeg and mini chocolate chips. Serve immediately. 

Eating My Way Through the Alphabet: Letter V

What’s Cooking in Gail’s Kitchen? Eat More: Vegan Banana-Maple Muffins! For breakfast on the run, mid-morning snack, or late night munchie, these banana maple muffins are a welcome sight. Made with overripe bananas and coconut milk, they provide nutritional benefits that fuel the body as well as satisfy hunger pangs. Between the first crunch of nuts and the last taste of maple cream icing, you may find yourself reaching for a tall glass of cold milk wondering how you lived so long without trying these before. 
VEGAN BANANA-MAPLE MUFFINS
Ingredients for Muffins:

2 small bananas, peeled and mashed

2/3 cup coconut milk

1/3 vegetable oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 1/4 cups flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon cinnamon 

1/8 teaspoon nutmeg

1/2 teaspoon sea salt

1/2 cup pecans, chopped
Instructions:

Preheat oven to. 350°. Line a muffin pan with 12 cupcake liners. Set aside. In a bowl, mash overripe bananas with a fork. Whisk together bananas, coconut milk, vegetable oil, vanilla extract, and almond extract. Set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and sea salt. Mix well. Gradually add the banana mixture to the dry ingredients. Batter will be slightly lumpy. Gently fold in chopped pecans. Fill each muffin cup 2/3 full. Do not overfill. Bake 18-20 minutes or until tops spring back and cake tester comes out clean. Transfer muffins to wire rack to cool completely before adding icing. 
Ingredients for Maple Icing:

2 cups powdered sugar

2 tablespoons margarine, softened

2 tablespoons coconut milk, slightly warmed

2 teaspoons maple syrup

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Pinch cinnamon  

Pinch nutmeg

Pinch sea salt

12 pecan halves for garnish
Instructions:

Beat together the powdered sugar, margarine, coconut milk, maple syrup, vanilla extract, almond extract, cinnamon, nutmeg, and sea salt until the icing is smooth and creamy. Drop one or two dollops of icing on each muffin. Garnish with pecan half. 

Eating My Way Through the Alphabet: Letter H

What’s Cooking in Gail’s Kitchen? Eat More: Hummus Amongus! If I told you this was a healthy alternative to chip dip, would you believe me? It’s true. The difference is hummus is made from chickpeas, also known as garbanzo beans. They are rich in protein and provide daily fiber. Their smooth texture feels buttery in the mouth leaving a slightly nut-like aftertaste. By adding lemon and spices, it’s the perfect partner for pita chips and fresh vegetables. Go ahead, indulge!
HUMMUS AMONGUS
Ingredients:

1 15-ounce can garbanzo beans, drained

1/2 cup tahini paste

1/4 cup olive oil

2 tablespoons lemon juice

2 cloves garlic, minced

1/4 teaspoon cumin powder

1/2 teaspoon sea salt

1 tablespoon pimento, diced

1 teaspoon lemon olive oil
Instructions:

Using a food processor, pulse garbanzo beans until smooth. Add tahini paste, olive oil, lemon juice, garlic, cumin powder, and salt. Process until mixed. Transfer hummus to a shallow bowl. Drizzle with lemon olive oil. Garnish with diced pimento. Serve with fresh crudités. 

Make Dining Magnificent 

“I think people are more savvy 

about cooking, food, and dining. 

I notice they are looking for

more value for their money – 

not in larger portions but 

more in terms of healthier, fresh, 

farm-to-table dishes with 

nice presentation.”

~ Cat Cora