Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Macadamia Nut Crusted Chicken

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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.

Spicy Honey Chicken

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Looking for a new chicken recipe…well here is a delicious one and really easy to make.

Spicy Honey Chicken

Ingredients:

  • 1/2 cup honey
  • 1 inch fresh ginger – grated
  • 2 teaspoon Sriracha sauce (or more if you like really spicy)
  • 1/4 cup olive oil
  • 1 teaspoon chipotle powder
  • 1 whole garlic clove
  • 1 tablespoon lemon juice
  • Chicken of your choice (I used thighs as that is my favorite)
  • salt and pepper
  1. Mix ingredients 1 thru 7 together, salt and pepper your chicken, add all to zip lock bag to marinate for 20 minutes to 2 hours.
  2. Preheat oven to 400 degrees.
  3. Place chicken on roasting pan and bake for 30 minutes.

Baked Fried Chicken

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Everyone loves fried chicken and this recipe is gluten free with a quick fry. This chicken is terrific with waffles to make “chicken & waffles”.

Baked Fried Chicken

Ingredients for the baked chicken:

  • chicken parts of your choice
  • salt and pepper
  • paprika
  • garlic powder
  1. Preheat oven to 400 degrees.
  2. Season both sides of the chicken pieces, place on baking sheet and bake for approximate 30 to 40 minutes – until cooked completely.
  3. Set aside to cool or do the day before and bring to room temperature.

Ingredients for the chicken coating for frying:

  1. Whisk ingredients together

breading station bowl 2:

  • 3 eggs
  • salt and pepper
  • splash of water
  1. Whisk ingredients together

breading station bowl 3:

  • 1 cup gluten free cracker crumbs
  • salt and pepper
  • 1/2 teaspoon garlic powder
  1. Whisk ingredients together
  2. In a dutch oven heat 2 to 3 inches of canola oil.
  3. Dredge cooked chicken thru each of the breading station bowls.
  4. fry a few pieces of chicken at a time for 3 to 4 minutes.
  5. Place on cooling rack to sit.

 

Gluten Free Belgian Waffles

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Been missing the joy of waffles well miss out no more.

Gluten Free Belgian Waffles

Ingredients:

  • 1 3/4 cup Pamela’s Gluten Free Flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon Kosher salt
  • 2 eggs, separated
  • 1 3/4 cup of Vanilla Almond Milk
  • 1 teaspoon vanilla extract
  • 1 stick unsalted butter, melted
  1. Whip the egg whites in a bowl until stiff peaks form. I prefer to use a mixer to do this, but if you want a good arm workout use a whisk.
  2. In a separate bowl mix the flour, baking powder and salt together. Add the egg yolks, milk and vanilla and mix well to combine. Fold the whipped egg whites into the batter.
  3. Cook waffles per the waffle maker instructions.
  4. Note: you can keep them warm in a 200 degree oven while cooking all the batter.
  5. Make my baked fried chicken and you have “Chicken & Waffles” that are gluten free and tasty.
  6. I use Natures Hollow sugar free maple syrup (I have served it to guest and they have no idea it’s sugar free)

Roasted Chicken Veggie Salad

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Sometimes you want a salad but just not the same old lettuce / protein / veggie salad, well that is the way I was feeling but wanted to eat healthy so I just bought some chicken and veggies and roasted the whole lot and it combines to a tasty salad.

Roasted Chicken Veggie Salad

Ingredients for roasting:

  • 4 medium beets (washed, place in foil with olive oil, salt and pepper)
  • 1 head of cauliflower – chopped into pieces
  • 1 large bunch of broccoli – chopped into pieces
  • 1 large zucchini- – chopped into 1/2 inch pieces
  • 2 Meyer lemons – cut in half
  • 1 lime – cut in half
  • 1 package chicken thighs (because that is what I prefer – you can use whatever chicken part you like)
  • 1 container of mini heirloom tomatoes
  • salt and pepper
  • olive oil
  • granulated garlic
  • sweet paprika

additional salad ingredients: these are what I like but feel free to add your faves.

  • 1 jar kalamata olives – drained
  • 1 can corn
  • 1 jar hearts of palm
  • the remaining tomatoes cut in half
  1. Preheat oven to 400 degrees – totally roasting time about 1 hr.
  2. Line a three of baking sheets with foil – makes cleanup a breeze.
  3. Place the beet packet in the oven and bake for 20 minutes.
  4. On one baking sheet place the cauliflower & broccoli, toss with olive oil, salt and pepper – add sheet to oven with the beets and bake together for another 20 minutes.
  5. On the other baking sheet place the chicken pieces, salt pepper, garlic and paprika on both sides and add to over at the same time as the cauliflower/broccoli sheet to bake.
  6. On the third baking sheet add 6 to 8 of the tomatoes, zucchini, olive oil, sat and pepper and place the lemon and lime halves cut side up and add to the oven for the final 20 minutes.
  7. Let pans cool for about 20 minutes and cut chicken, cauliflower and broccoli into bit size pieces. Place in large bowl. Squeeze the lemons, limes and roasted tomatoes over the salad ingredients, toss together. Add the additional salad ingredients and toss together again. Taste for salt and pepper.
  8. Note: slice the cooked beets and add to plated salad so the entire salad doesn’t turn red.
  9. And your salad is ready to enjoy.

And your salad is ready to enjoy.