Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

“Chopped box” Stuffed peppers

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As you don’t know what you will find on the grocery shelves it is difficult to make a list before you shop.

so I made Veggie Stuffed Peppers topped with Mozzarella Cheese

My list of grocery finds today were:

  • 1 bunch broccoli
  • 1 small bunch of tiny carrots, tops on
  • 1 bunch (3) golden beets, tops on
  • 1 head of garlic
  • 2 red peppers – halved
  • 2 yellow pepper –  halved
  • 1 yellow onion- finely chopped
  • 1 package of shredded mozzarella cheese

Pantry items included:

  • 1 tablespoon chickpea miso
  • 1 cup veggie broth
  • 1 teaspoon cumin
  • olive oil
  • basmati rice
  • salt and pepper
  • 1 teaspoon cumin

 

cook on 1 cup rice per package instructions

Preheat oven to 400

-cut off top of garlic bulb and cover with olive oil, salt and pepper wrapped in foil – place on baking sheet

-cut off tops of beets (hold to use in a bit),  cover beets with olive, oil, salt and pepper, wrap in foil and place on baking sheet

-cut tops off carrots (hold tops to use in a bit), place on baking sheet cover with olive oil and S&P

roast for 35 minutes then add the red and yellow peppers and broccoli to the baking sheet and roast for an additional 15 to 20 minutes.

While the veggies are roasting, saute the chopped onion in olive oil and some salt for about 5 minutes, add in the chopped tops from the carrots and beets, sprinkle lightly with salt and saute for about 3 to 5 minutes, add the miso, veggie broth, cumin and mix to combine and cook for about 5 to 6 minutes.

Add the cooked rice to the pan. Chop the roasted garlic finely, chop the carrots, beets and broccoli into small pieces and add to the pan.

Put the veggie mixture into the pepper halves, top with the shredded mozzarella and bake for 7 to 10 minutes.

 

 

 

 

CHOCOLATE VANILLA BUTTERCREAM SANDWICH COOKIES

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Give your sweetheart a different kind of bouquet – heart sandwich cookies.

ingredients for cookies:

  • 2 sticks of room temperature unsalted butter
  • 3/4 cup Xylitol
  • 1 large egg – room temperature
  • 2 teaspoon vanilla extract
  • 2 3/4 cups Pamela’s Gluten Free Flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon Kosher salt
  • 1 teaspoon Xanthan Gum
  • 1 vanilla bean – caviar only
  • 2 to 3 tablespoons unsweetened cocoa powder

Preheat oven to 350.  Line baking sheets with parchment paper

In stand mixer beat the butter and Xylitol until fluffy, add egg and continue to mix until well combined.  Add vanilla bean and vanilla extract and mix well.

In a separate bowl combine the flour, salt, baking powder and Xanthan gum, whisk together. Add slowing to wet ingredients.  Take dough from mixing bowl and divide in half.

Shape 1/2 of the dough into a 1 inch flat disk, wrap in saran wrap and refrigerate for an hour. Take the other half of the dough return to mixer and add the unsweetened cocoa, remove & shape into 1 inch flat disk and refrigerate for an hour.

Roll out each disk of dough to about 1/4 inch, cut with heart shaped cookie cutter, place on lined baking sheet.

Bake for 10 to 12 minutes.  Cool completely before making the cookie sandwich.

ingredients for butter cream filling:

  • 1 stick of very softened unsweetened butter
  • 2 to 3 cups Health Garden Xyiltol Confection Sweetener
  • 1 to 1 1/2 tablespoons Almond Milk creamer
  • 1 tablespoon vanilla extract

Using a stand mixer with the whisk attachment whip butter on medium high until light, creamy and pale in color.  Add the Confection Sweeter 1/4 cup at a time.  My note to you is to taste after every cup or so to make sure the filling is not overly sweet. Add in vanilla extract and mix well.

Assembly: 1 vanilla cookie, 1 chocolate cookie – spread the filling and attach cookies together.

 

 

 

 

 

 

 

 

 

 

Note: to make the cookies in a vase I used bamboo skewers cut in half covered with green straws cut to size and lightly put in the cookie sandwich stuck into floral foam.

 

 

 

Nick’s Favorite Cookies

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What do you bring to the gym for your trainer’s birthday, well cookies of course.  His favorite cookies: Almond Chocolate Cookies

 

 

Trainer enjoying his cookies!

 

 

 

 

 

INGREDIENTS:

Preheat oven to 350.  Line baking sheet with parchment paper

combine organic palm sugar and coconut oil, add almond extract and eggs

in a separate bowl combine the dry ingredients and combine till dough forms, add in chocolate chips

with a small scoop place on baking sheet, bake for 8 minutes, leave on sheet to cool.

 

 

Lemon Chicken Orzo Soup

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While it is the season to party and consume rich fattening food here is a recipe to give you a very healthy food break. Great for a cold winter night meal.

Lemon Chicken Orzo Soup

Ingredients

  • 2 sweet chicken sausage (casing removed)
  • 6 chicken thighs cut into bite size pieces (of course you can use breast if you prefer) Salt & Pepper the chicken pieces.
  • 1 large yellow onion – finely chopped
  • 1 cup chopped carrots
  • 1 medium shallot – finely chopped
  • 1 yellow pepper – finely chopped
  • 7 cloves of garlic – finely chopped
  • 2 leeks – cleaned and finely chopped
  • 2 fennel heads – finely chopped
  • 7 Meyer or regular lemons (I like to use Meyer lemons when in season)
  • 1 top of the fennel fronds
  • 1 large sprig of fresh rosemary
  • several sprigs of fresh thyme (tied together with twine)
  • 2 quarts of low sodium vegetable broth (separated) *
  • 1 12oz DeLAllo gluten free orzo
  • 1 5oz bag Power Greens (baby kale, baby chard, baby spinach)
  • 1/2 bag frozen peas
  • olive oil
  • salt and pepper
  1. Heat 1 tablespoon of olive oil in a dutch oven, add chicken sausage meat and brown. Remove sausage to colander to drain. Add another tablespoon olive oil to dutch oven and add chicken pieces, saute to get color on the chicken, then remove and add to colander.
  2. Add 2 tablespoons olive oil to dutch oven, add onion, carrots, pepper, shallots, leeks, salt and pepper and saute for about 5 minutes. Add fennel and cook for 3 to 5 minutes more. Add garlic and cook for another 3 minutes.
  3. Add the juice of the 7 lemons into the dutch oven and then add the peels, the fennel frond, rosemary and thyme and 1 quart of the vegetable broth. Add the chicken and sausage back into the pot, cover and simmer for 1 hour.
  4. Remove the fennel frond, lemon rinds, fresh herb stems.
  5. Add 2 cups of vegetable broth and the orzo, simmer for about 15 minutes (until orzo is tender)
  6. Add the peas and power greens to wilt and the remaining broth from second quart. When greens are wilted your are ready to enjoy. Garnish with the trimmings of the 2nd fennel frond.
  7. *NOTE: you might want to have additional broth on hand as the orzo will drink up more of the broth when the leftover soup is stored in the refrigerator, so when you reheat the leftovers you might want to add additional broth.

Chicken Sausage Rice Meyer Lemon Sauce

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Before I left Hawaii I did another trip to Whole Foods and saw the largest Meyer lemons (see picture below) that had a green peel so I just had to buy them, then came upon fresh sausages that were chicken lemon & kale and I decided to marry this all together. It is an easy, healthy and oh so yummy dish.

Chicken Sausage Rice Meyer Lemon Sauce

Ingredients (for the rice):

  • 1 cup basmati rice
  • 1 garlic clove
  • pinch of Kosher salt
  1. add rice, water and garlic clove in a pan and cook per package instructions. Remove garlic clove when rice is done.

For the sausage veggie mixture:

    • 4 – chicken lemon kale sausage (casing removed)
    • 2/3 cup meyer lemon juice and zest of the lemons
    • 1 tablespoon fresh tarragon – finely chopped
    • 2 tablespoon fresh chives – finely chopped
    • 1 bunch kale – chopped
    • 1 bunch fresh asparagus – cut into 1 inch pieces
    • 1/2 medium red onion – finely chopped
    • 2 garlic cloves – grated or finely chopped
    • 3 – 4 tablespoon olive oil
    • Kosher salt
    • Kosher salt
    1. Heat the olive oil in a large pot. Saute the red onion for 3 to 4 minutes, add the chopped garlic and saute for 1 additional minute. Add the chicken sausage meat to the pan and cook until cooked thru, then add the kale and asparagus, lightly salt and pepper, and cook until the kale is wilted. Add the tarragon and chives, lemon juice, zest and lots of black pepper to taste. Mix thoroughly, add rice and combine all together.
    2. I served it with a side of cherry tomatoes that was a great paring of sweet with the lemon.

Hawaii Meyer Lemons

Hawaii Meyer Lemons