healthy

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

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? All the Buzz: Zillions of Zoodles! Anyone who owns a KitchenAid stand mixer will tell you they know all about the Spiralizer. I know it may sound like a super-hero with super-powers, but in many ways it is….for foodies, in my opinion. A Spiralizer is an attachment that can peel and slice vegetables into a uniform spiral making the vegetables look like noodles. This is a great tool for those going Paleo or living gluten-free. In mere seconds any vegetable, like zucchini, can be transformed into an abundant bowl of Zoodles. Think about the options for yellow squash, cucumbers, carrots, and potatoes! Move over, Pasta, there’s a new sheriff in town!
ZILLIONS OF ZOODLES 
Ingredients:

1-2 zucchini, spiralized 

1-2 tablespoons olive oil

8 ounces shrimp, precooked

1/8 teaspoon dill weed

1/8 teaspoon red pepper flakes

1/4 teaspoon sea salt

1/2 cup sun-dried tomatoes, chopped

1/2 cup Greek olive mix

3 tablespoons basil pesto

Fresh parsley, for garnish 
Instructions:

Spiralize zucchini zoodles into a bowl. Discard spiral stems. In a large skillet, heat olive oil to sauté shrimp sprinkled with dill weed, sea salt, and red pepper flakes. Remove from pan; keep drippings. Reduce heat and toss zoodles in reserve oil to coat. Add sun-dried tomatoes and olives. Stir in basil pesto. Toss gently. Heat zoodles no longer than 3-4 minutes. Remove and serve with sautéed shrimp. Garnish with fresh parsley. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? All the Buzz: Yucca Crispy Sticks! From time to time I get a little help from my friends. Recently The Dancing Herbalist* suggested I share a post on the yucca root with my readers. To be honest, I have yucca plants growing all over my yard, and while I enjoy their hardy green foliage year round, and their beautiful white fan of blossoms every summer, I never gave them a second thought as a food source. Apparently they contain dietary fiber advantageous in controlling blood sugar and cholesterol levels in subtropical regions. Tasting very much like a potato, with roots that simulate a sweet potato, the yucca root is an healthy option loaded with antioxidants. I admit, I learn something new every day. 
YUCCA CRISPY STICKS
Ingredients:

1 large yucca, peeled and cut into sticks

1-2 tablespoons olive oil

1/2 teaspoon chili powder 

1 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

1/2 cup Panko seasoned bread crumbs

1/3 cup Italian seasoned bread crumbs, finely ground

1/4 cup Parmesan cheese, grated
Instructions:

Preheat oven to 425°. Peel yucca with vegetable peeler to remove waxy skin. Cut into sticks, as uniform in thickness as possible. Do not make too thin. Place in a 2-quart pan with enough water to cover. Bring to boil. Cook 5-7 minutes. Remove and drain immediately. Submerge in an ice bath. Transfer drained sticks to a large bowl. Coat with olive oil and chili pepper, seasoned salt, and cracked black pepper. Mix together panko crumbs, Italian seasoned bread crumbs, and Parmesan cheese. Spread on waxed paper. Roll each seasoned yucca stick in the crust mixture to coat and line in a single layer on a wire rack nested on a baking sheet. Bake 10 minutes, turn and bake 5 minutes longer until golden brown. Serve warm with spicy mayo. 
Ingredients for Spicy Mayo:

3 tablespoons mayonnaise 

1-2 tablespoons sriracha sauce

1 teaspoon lemon juice

1 teaspoon soy sauce

1 teaspoon chili pepper rings
Instructions:

Combine mayonnaise, sriracha sauce, lemon juice, and soy sauce in a bowl. Mix well until smooth. Garnish with chili pepper rings. 
* Please visit The Dancing Herbalist at 

https://thedancingherbalist.wordpress.com

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? All the Buzz: Hard Boiled Eggs! We’ve all heard the expression, “It’s as easy as boiling water.” So why is it we continue to be puzzled by the mystery of the hard-boiled egg? Are the eggs too fresh? (Actually, if they are super-fresh, they tend to adhere to the shell a little tighter.) Should the water be hot or cold? (When the water heats up gradually, it prevents the white of the egg from becoming rubbery.) Afterwards is the egg bath truly necessary? (Yes. If you skip the step of quickly plunging the egg into cold water, the egg will continue to cook. This results in a greenish-gray yolk.) Too complicated? If all else fails, go buy an egg timer.  
HARD-BOILED EGGS
Ingredients: 

6 eggs
Instructions:

Place eggs in a single layer in a saucepan. Cover eggs with cold water, making sure the eggs are submerged. Bring to a boil over high heat. As the water boils, reduce heat to simmer and cook for 10 minutes. Drain immediately; run the eggs under cold water. Refrigerate until ready to eat. For easier peeling, remove the shell under cold running water. Cooling allows the egg to contract inside the shell. Simple. 

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? All the Buzz: Gluten-Free Chocolate Cake! You know you love chocolate. Who doesn’t? If you find yourself avoiding baked goods due to its wheat content, worry no more. This cake is completely flourless. The results are rich, chocolaty, and extremely satisfying for any sweet tooth craving. Dust it with powdered sugar and garnish each slice with fresh strawberries for a gourmet finish. Hurray for Chocolate!
GLUTEN-FREE CHOCOLATE CAKE
Ingredients:

1 1/2 cups semi-sweet chocolate chips

15-ounce can organic garbanzo beans, rinsed and drained

4 eggs

3/4 cup sugar

1/2 teaspoon baking powder 

1 tablespoon almond extract

1 tablespoon powdered sugar, for dusting

1/4 cup almond slices (optional)

Whipped cream

Fresh strawberries, garnish
Instructions:

Preheat oven to 350°. Grease a 9″ round cake pan. Melt the chocolate chips in a microwave-safe bowl for 2 minutes on high. Stir after 1 minute. Repeat until chocolate is melted and smooth. In a food processor, combine garbanzo beans and eggs. Blend until smooth, about 4 minutes. Add sugar and baking powder. Pulse to mix. Pour in melted chocolate and almond extract. Blend until smooth, scraping sides as needed. Transfer batter to the cake pan. Bake 40 minutes or until a cake tester comes out clean. Cool on a wire rack for 10 minutes. Invert onto a serving plate. Dust with powdered sugar. Sprinkle with almond slices. Garnish with whipped cream and strawberries. 

Eating My Way Through the Alphabet: Letter A

What’s Cooking in Gail’s Kitchen? All the Buzz: Asparagus Shrimp Linguine! Whether you scour the ditches and railroad tracks, visit the local Farmers Market, or drop by your favorite grocers, the growing season of asparagus is upon us. Now is the time to take full advantage of its abundance. Look for signs of firm, tight buds for tender morsels. The delicate purplish tips are the best of the stalk. Indulge thy self. Permission granted. 
ASPARAGUS SHRIMP LINGUINE 
Ingredients:

3 ounces lemon pepper linguine

1/4 teaspoon sea salt

2 tablespoons lemon olive oil

1/2 pound shrimp, precooked 

8-10 asparagus spears, cut-up

8 cherry tomatoes, cut in half

1/4 teaspoon seasoned salt

1/8 teaspoon red pepper flakes

1/8 teaspoon herb and garlic seasoning 

1/4 teaspoon marjoram 

1/4 teaspoon basil

1 tablespoon nonpareil capers

1/4 cup Parmesan cheese, shaved
Instructions:

Cook lemon pepper pasta with sea salt according to package directions. Drain. Set aside. In a large saucepan, heat lemon olive oil on medium. Add shrimp, asparagus, and tomatoes. Sprinkle with seasoned salt, red pepper flakes, herb and garlic seasoning, marjoram, and basil. Fry shrimp and vegetables until crisp and tender, 4-5 minutes. Add linguine and cook until heated through. Swirl to toss gently. Sprinkle with Parmesan cheese shavings. Garnish with capers. 

Eating My Way Through the Alphabet; Letter M

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Marble Rye Deli Classic! One of the most sophisticated breads around is the marble rye with its identifiable dark swirls in geometric design. Did you know that cocoa powder is responsible for this transformation? Truth. Another little secret about marble rye is when eaten for breakfast, it actually keeps hunger pangs at bay for the rest of the morning. I like that idea, which is why an egg salad sandwich on rye is often my choice. The next time you pass by the deli, pick up a loaf of bakery fresh marble rye bread. 
MARBLE RYE DELI CLASSIC
Ingredients:

4 slices marble rye bread

1 tablespoon butter

4 hard boiled eggs, peeled and chopped

1/4 cup mayonnaise 

1/4 teaspoon celery seed

Salt and pepper to taste

2 slices red onion

Curly endive lettuce 
Instructions:

Toast and butter the marble rye bread. Set aside. Using a mini chopper, pulse the eggs to bite size crumbles. Mix together the chopped egg and mayonnaise. Fold in celery seed. Sprinkle with salt and pepper. To assemble sandwich, place the lettuce on the rye bread. Next spread the egg salad. Layer with red onion slices. Top with another slice of buttered marble rye bread. Voilà! A Deli-style egg salad sandwich.