Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Roasted Garlic / Tomato Salad Dressing

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Fresh and yummy (and gluten free) salad dressing.

Preheat oven to 400 degrees

Roasted Garlic:

Cut the top of 1 head of garlic, place in center of piece of foil, sprinkle with salt and pepper and 1 to 2 tablespoons of olive oil.  Wrap tightly and bake for 1 hr.  Set aside to cool.

Roasted Tomatoes:

  • 1/2 lb mini heirloom tomatoes
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil

Combine all the ingredients on a rimmed baking sheet and roast for 15 minutes.

Set aside to cool.

In the food processor puree the roasted tomatoes and roasted garlic

Pour puree thru a strainer.

for the dressing mixture:

Add the strained tomato garlic mixture back into the food processor and add

  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • zest and juice of 1 lemon
  • 1 tablespoons chopped fresh thyme
  • 1/4 cup chopped fresh basil

blend till well combined and serve over your fresh salad.

 

Grilled Romaine & Shrimp Salad

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A light refreshing salad that only takes minutes to make.

Grilled Romaine & Shrimp Salad

Ingredients

  • 1 head of Romaine lettuce: washed, dried and cut in 1/2 lengthwise
  • 8 med/large shrimp: shelled and deveined
  • 1/4 teaspoon paprika
  • salt
  • pepper
  • olive oil

Takes

Instructions

  1. **I serve this with my roasted tomato dressing (recipe on blog site)
  2. Heat grill pan on stove top. Put about 1 tablespoon of olive oil on the grill pan to heat up. Sprinkle the romaine with some olive oil (about a teaspoon on each side). Place the lettuce on the heated grill and grill for 3 to 5 minutes on both sides.
  3. While Romaine is grilling season the shrimp with salt and pepper to taste and the paprika.
  4. Remove grilled Romaine to plate.
  5. Add another teaspoon or so of olive oil if you think you need it. Grill the shrimp until opaque – about 3 to 4 minutes on each side. Put the shrimp on each of the halves of grilled Romaine. You can serve this with or without dressing, I served it with my Roasted Tomato Dressing and got rave reviews.

Chocolate Walnut Cookies

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These are cakey chocolate cookies with walnuts and believe me no one can tell that dates have been snuck in. So shhhh and let’s eat cookies.

Chocolate Walnut Cookies

Ingredients

  • 1/2 stick non-salted butter- room temp
  • 1/2 cup Organic Palm Sugar
  • 1/2 cup finely chopped dates
  • 2 teaspoon vanilla extract
  • 1 square of unsweetened chocolate
  • 1/2 cup brewed decaf coffee
  • 1/4 cup Organic Palm sugar
  • 1 egg – room temp
  • 2 cups gluten free flour
  • 1/2 teaspoon xanathan gum
  • 1/4 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • 1 1/4 chopped walnuts

Takes

Instructions

  1. Preheat oven to 350 degrees
  2. Line cookie sheets with parchment paper.
  3. In the standing mixer combine ingredients 1 thru 4.
  4. Melt the unsweetened chocolate in a bowl over a pan of boiling water (aka double boiler) with ingredients 3, 6 & 7.
  5. While the chocolate is melting in a mixer combine the butter and 1/2 cup of Organic Palm Sugar (ingredients 1 and 2). Slowly add the melted chocolate mixture to the butter mixture in the mixer and combine well. Add the vanilla extract and egg and continue to mix until well combined.
  6. In a separate bowl whisk ingredients 9 thru 12 together and slowly add to the wet mixer, combine until well mixed.
  7. Stir in the chopped walnuts.
  8. Using a scoop place cookies on line sheets about 2 inches apart and bake for 9 to 11 minutes.

Champagne Poached Fish

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Ever have some champagne left in the bottle that you don’t want to go flat? Ever want an excuse to open up a bottle of champagne? Well this easy recipe will give you the champagne permission you are seeking.

champagne tilapia

Champagne Poached Fish

Ingredients for poaching broth:

  • 1 1/2 cups champagne
  • few sprigs fresh dill
  • few sprigs fresh thyme
  • 2 garlic cloves – whole
  • 1/2 tablespoon Dijon mustard

Takes

Instructions

  1. Combine all the ingredients in a sauce pan, bring to a boil and cook until liquid has reduced in half. Strain out the herbs and garlic and let sauce cool a bit before adding to the fish if you are not poaching the fish right away. The champagne sauce can be made well ahead.

Ingredients for the fish:

  • 4 pieces of tilapia (or any white fish you might like)
  • salt and pepper
  • few sprigs fresh thyme
  • 2 garlic cloves – whole
  • 1/2 tablespoon Dijon mustard

Takes

Instructions

  1. Salt and pepper both sides of the fish. In a large frying pan place the fish and broth – bring to a boil, reduce to medium simmer and poach for about 15 minutes (if you use a thicker cut of fish you will need to adjust the cooking time accordingly.
  2. Plate fish and add some of the broth on top. For aesthetics sprinkle some chopped dill on top. I served this with olive oil fried tiny baby potatoes…see recipe.

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Chorizo Stuffed Mini Peppers

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A great game day snack that you can actually sneak greens into that is also crunchy and cheesy.

Chorizo Stuffed Mini Peppers

Ingredients

  • 1- chorizo sausage – casing removed (you could use a spicy chicken sausage if you don’t want chorizo)
  • 1 package of mini peppers – seeded and cut in half
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 medium shallot – finely chopped
  • 1 1/2 cups mixed greens (or just spinach if you prefer)
  • 1 tablespoon olive oil
  • salt

Takes

Instructions

  1. In a large frying pan heat the olive oil…add the chorizo meat, crumble the sausage while it is cooking and cook thoroughly. Remove from pan and set aside to drain.
  2. Into the same pan that the chorizo was cooked in saute the chopped shallot, add salt, for about 3 minutes. Add the greens to pan and wilt down. Remove shallots and greens to drain.

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