Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Pumpkin Chocolate Chip Bites

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YUMMY YUMMY YUMMY

Pumpkin Chocolate Chip Bites

Ingredients

  • 1/2 cup unsalted butter – room temperature
  • 1 cup XYLA (see helpful hints)
  • 1 egg
  • 1 cup canned pumpkin (not the pumpkin pie one)
  • 2 teaspoons vanilla extract
  • 2 1/4 cups gluten free flour
  • 2 teaspoon pumpkin spice
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon Kosher salt
  • 1 cup mini chocolate chips

Takes

Instructions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. In a standing mixer combine the butter & XYLA. Mix until well combined. Add pumpkin, vanilla extract and egg and continue to mix till all is combined.
  3. While the wet ingredients are mixing in a separate bowl combine all the dry ingredients except the chocolate chips.
  4. Add the dry ingredients to the mixer to combine with the wet.
  5. After all ingredients are well combined hand mix in the chocolate chips
  6. Using a small ice cream scoop place dough about 2 inches apart on the lined sheets.s.
  7. Bake at 350 degrees for 11 to 12 minutes.
  8. Let bites cool on cookie sheet for about 5 to 10 minutes than move to cooling rack to complete cooling.

Three Bean Turkey Chili

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Since I am still having to eat softer foods I decided to make a chili. The surprising ingredients in this chili is kale and broccoli. Great way to sneak in veggies and no one will be able to tell…this is how to make chili a healthy dish. I do not like super hot foods so therefore the amount of chili that is in the recipe can be increased if you prefer “blow your brains out hotness”.

Three Bean Turkey Chili

Ingredients

  • 2 cups chopped white onion
  • 1 cup chopped red onion
  • olive oil
  • salt and pepper
  • 2 teaspoons chopped garlic
  • 2 jalapeno – seed, deveined and chopped
  • 2 chipotle peppers – chopped
  • 3 dried chili de arbols – chopped
  • 1 1/4 lbs ground turkey
  • 1 package of broccoli/kale slaw mixture – pureed in the food processor (this is about 2 cups of pureed veggies)
  • 1 tablespoon tomato paste
  • 4 15oz cans fire roasted green chilitomatoes
  • 1 bay leaf
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon chili powder
  • 1 15oz can kidney beans – drained and rinsed
  • 1 15oz can pinto beans – drained and rinsed
  • 1 15oz can white kidney beans – drained and rinsed
  • zest of 1 lemon
  • juice of 1/2 of the zested lemon

Takes

Garnishes;

  • avocado
  • cheese
  • sour cream

Instructions

  1. Heat two tablespoons olive oil in dutch oven. Add white and red onion, salt & pepper, saute for about 3 minutes.
  2. Add the chopped garlic the onions and continue to saute for another minute.
  3. Add jalapenos, chipotle and chili de arbol chilis to onion mixture and saute together for 3 minutes.
  4. Salt and pepper the ground turkey meat and add to onion/chili mixture and cook until the turkey meat is cooked thru – approx. 3 to 5 minutes.
  5. Add pureed broccoli/kale mixture and cook for 3 minutes.
  6. Add tomato paste to pan and saute for 2 minutes.
  7. Add the remaining ingredients into the pot, cover and simmer for 1/2 hour.
  8. Serve with garnishes of your choice.

Pasta w/ Peas and Basil Parsley Sauce

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This is a light and fresh pasta dish that only takes a few minutes to make.

Pasta with Peas and Basil Parsley Sauce

Ingredients

  • Basil / Parsley sauce **
  • fresh pasta (I have found a wonderful fresh gluten free pasta at Whole Foods, or you can make your own or you can even use your favorite dried pasta)
  • 1- 10 ounce package of fresh English Peas (frozen peas can be substituted)
  • Parmesan cheese – to taste
  • salt

Instructions

  1. Boil large pot of water, salt boiling water and add your pasta. If using fresh pasta that only takes a couple of minutes to cook add the fresh peas at the start. If using dried pasta add the fresh peas for the last two to three minutes of the cooking time.
  2. Drain the pasta and peas
  3. Top with the Basil / Parsley sauce and parm cheese to taste.

Basil / Parsley Sauce

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This Basil and Parsley sauce is a refreshing change from tomato sauces. It is light and refreshing. Great for pastas or on top of fish. A great way to use up the basil you have been growing or the parsley you only need a couple of teaspoons full and don’t know what to do with the remaining.

Basil / Parsley Sauce

Ingredients

  • 3 cups basil
  • 2 cups parsley
  • 1 1/2 cups olive oil
  • 1 cup pecorino romano / parmesan cheese blend
  • 1/2 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne

Instructions

  1. Put all the ingredients into a food processor and blend well. If you want the sauce a bit thinner just add more olive oil.

 

De-Constructed Shepherds Pie

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As I am still dealing with dental work and need to eat soft foods I came up with this dish as just a means to get some food to eat and found it to be absolutely fantastic. I have found that mashing roasted potatoes is very tasteful, in fact I like it better than plan mashed and it is a good way to sneak veggies into a dish.

De-Constructed Shepherds Pie

Ingredients

  • 5 medium russet potatoes
  • 1 large or 2 sm/med eggplants
  • Olive oil*
  • applewood smoked salt (optional)*
  • Salt and pepper*
  • 6 slices of applewood bacon – cut into lardons
  • 1 1/2 pound ground turkey meat
  • 1 medium or 1/2 large red onion – finely chopped
  • applewood smoked salt (optional)*
  • 1 – 12oz bag baby spinach
  • 1 – 12oz bag shredded sharp cheddar cheese
  • garlic powder*
  • paprika*

Takes

Instructions

  1. Wash the potatoes and place on parchment lined baking sheet. Make sure to score the potatoes with a sharp knife. Coat the potatoes with olive oil, applewood smoked salt (or just use Kosher salt) and pepper. Place in heated oven for 15 minutes.
  2. While potatoes have started baking prep the eggplant by slicing it in half, coating the flesh side with olive oil, Kosher salt, pepper, about 1/2 teaspoon garlic powder and 1/4 teaspoon of paprika (more or less according to you taste.
  3. After the potatoes have baked for the 15 minutes add the egg plant to the baking sheet and continue to bake for 45 minutes.
  4. While eggplant and potatoes are cooling a bit so you can handle them, prepare the rest of the ingredients.
  5. In a large heated frying pan add the bacon and cook until it starts to brown. Add chopped onions to the cooking bacon, with a pinch of salt and sauté until onions are translucent (about 3 to 5 minutes).
  6. Salt and pepper the ground turkey meat and add to pan. Breaking up the meat with a large spoon while cooking. Cook completely (until all the pink is gone as turkey meat must be cooked thoroughly). Add the bag of spinach and mix with the other ingredients until completely wilted.
  7. In a large bowl mash the baked potatoes and eggplant together. I found a potato masher works great for this chore. When combined add the turkey/bacon/onion/spinach mixture and using a large spoon mix until well combine at the same time adding the grated cheese.
  8. And this dish is now ready to serve.
  9. * you can add as much or as little olive oil, salt, pepper and spices as you and your family like.