Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Chocolate Oatmeal Almond Cookies

by

Just another yummy cookie recipe.

Chocolate Oatmeal Almond Cookies

Ingredients:

  1. Preheat oven to 350 degrees
  2. Mix together the soften butter and coconut palm sugar until well combined, add extract and the 2 eggs and continue to combine.
  3. In a separate bowl combine the rolled oats, flour, xanthan gum, baking powder, salt and cocoa and whisk together. Add the dry ingredients into the wet and combine together. Add in chopped almonds.
  4. Scoop teaspoon size cookie balls on the a baking sheet and bake for 9 to 10 minutes. Let cool on baking sheet for about 10 minutes, then transfer to wire rack and continue to cool.

Smokey Andouille Pork Bacon Wrapped Pork Chops

by

Yes, this is pork on pork but I could not resist Smokey Andoulle Pork Bacon when I say it at Whole Foods here in Hawaii; it was a must try and of course plating it with a salad does make healthy, right?

Since I am in Hawaii I couldn’t think of a better way to change up chicken than to add macadamia nuts to mustard for a coating.

Smokey Andouille Pork Bacon Wrapped Pork Chops

Ingredients:

  • 4- slices of Smokey Andouille Pork Bacon
  • 2 – Boneless Pork Loin Chops
  • salt and pepper
  • 1 bag tiny potatoes
  • 1 lemon – juice and zest.
  • olive oil
  • salad of your choice
  1. Preheat oven to 350 degrees
  2. Wrap two slices of bacon around the sides of each chop. Place on wire rack in a roasting pan. Lightly salt and pepper the chops. Bake the wrapped chops for 25 to 30 minutes.
  3. Boil the potatoes on the stove top, drain, place back in pot, add salt and pepper.
  4. Place salad mixture on a plate, add the tiny potatoes, zest of lemon and some lemon juice with a splash of olive oil. Place cooked chop on top and enjoy.

Shabu Shabu Boneless Pork Belly Heirloom Tomato Pasta

by

Was walking around Whole Foods in Honolulu and saw the Shabu Shabu Boneless Pork Belly. I had never seen pork belly thinly as thinly sliced as pancetta and just had to buy it. Had already put the heirloom tomatoes in my cart and decided to give them a try together. Let me tell you this was so delicious!

Shabu Shabu Boneless Pork Belly Heirloom Tomato Pasta

Ingredients:

  • 3/4 lb Shabu Shabu Boneless Pork Pork Belly (this is pork belly that is slices very very thin)
  • 3 to 4 medium to large Heirloom tomatoes – cut into 1/2 inch pieces
  • 1 package Tinkyada gluten free brown rice pasta spinach spaghetti
  • Kosher Salt
  • Fresh Ground Pepper
  • 3 large garlic cloves – grated
  • salt & pepper to season the chicken pieces
  • 1 package of Thai Basil- chopped
  • Olive Oil
  • 1/4 teaspoon crushed red pepper flakes (of course if you like food really spicy add more)
  • parmesan cheese – grated
  1. To a bowl add the tomatoes, 1 teaspoon salt, 1/2 teaspoon of pepper, 1/4 teaspoon crushed red pepper flakes, 1/2 of the basil and grated garlic. Let sit in the bowl at room temperature for about an hour to marry the flavors.
  2. Add about 1 tablespoon olive oil to a heated pan, add the pork belly and fry for about 5 minutes.
  3. Heat large post of water and cook pasta according to package instructions. Hold 1 cup of pasta water aside when draining pasta.
  4. Add the tomato mixture into the pork belly pan and simmer for about 15 minutes. Add cooked pasta to pan with the cup of pasta water and combine all together. Remove from heat, add remaining thai basil and parmesan cheese and you are ready to eat.

Macadamia Nut Crusted Chicken

by

Since I am in Hawaii I couldn’t think of a better way to change up chicken than to add macadamia nuts to mustard for a coating.

Macadamia Nut Crusted Chicken

Ingredients:

  • 6 – chicken thighs (but you can you any chicken part you prefer)
  • 1/2 cup sea salt macadamia nuts – very finely chopped
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons Dijon style course ground mustard
  • 1/2 tablespoon olive oil
  • salt & pepper to season the chicken pieces
  1. Pre-heat oven to 350 degrees.
  2. Lightly salt and pepper the chicken pieces.
  3. Mix the nuts, pepper, paprika, mustard and olive oil in a small bowl and mix well. Place this mixture on top of each chicken piece – coat each piece evenly. Bake for 30 to 35 minutes and then enjoy.
  4. You are ready to enjoy.
Plated with wild brown rice mixed with sautéed onions, asparagus, and mushrooms with a splash of tamari sauce.
Plated with wild brown rice mixed with sautéed onions, asparagus, and mushrooms with a splash of tamari sauce.

Macadamia Nut Cookies

by

First weekend in Hawaii and so I just had to bake macadamia nut cookies.

Macadamia Nut Cookies

Ingredients:

  • 1 cup Xyla
  • 1 stick unsalted butter – room temp
  • 2 eggs – room temp
  • 2 teaspoons vanilla extract
  • 2 cups Pamela’s Gluten Free Flour
  • 1 teaspoon baking powder
  • 1 teaspoon xantham gum
  • 1 teaspoon Kosher salt
  • 1 1/2 cups chopped macadamia nuts
  1. Pre-heat oven to 350 degrees.
  2. Mix the Xyla and butter together, add the eggs and vanilla extract and combine well. In a separate bowl combine gluten free flour, baking powder, salt, xanatham gum and combine. Add the dry mixture to the wet bowl and combine well, then stir in the macadamia nuts.
  3. Place dough on non-stick cookie sheet (or parchment covered sheet) and bake at 350 for 8 to 10 minutes. Let cool on baking sheet for about 10 minutes than transfer to cooling rack.
  4. You are ready to enjoy.