Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Tacoritto – Corn Tortilla stuffed with Yam, Black Beans, and Spinach

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It’s kind of a taco, but it sort of a burrito therefore let’s call it a tacoritto. It’s easy, vegetarian and really good.

Tacoritto – Corn Tortilla stuffed with Yam, Black Beans, and Spinach

Ingredients:

  • 4 medium size yams
  • 2 tablespoons olive oil
  • 2 medium shallots – finely chopped
  • 1 garlic clove – whole
  • 12 oz bag baby spinach
  • 2 15.5 oz cans black beans – drained and rinsed
  • 2 teaspoon cumin – separate
  • 2 teaspoon coriander – separate
  • 1 teaspoon sweet paprika – 1/2 teaspoon separated
  • 1 cup fresh cilantro – chopped
  • 24 corn tortillas
  • zest of 2 limes
  • salt and pepper to taste

Optional garnishes:

  • cheese
  • avocado or guacamole
  • lime juice (a use for the limes you zested)
  • additional chopped cilantro
  1. Preheat oven to 450. Bake yams for approximately 1 hr (until soft to the touch). Set aside to cool and remove the skin.
  2. In same pan add the drained beans, 1 teaspoon cumin, 1 teaspoon coriander & 1/2 teaspoon sweet paprika. While beans are heating mash with potato masher. Add cooked yams with 1 teaspoon cumin, 1 coriander, 1/2 teaspoon sweet paprika. Mash the beans and yams together. Add the cooked spinach to the mixture and combine. Add salt and pepper to taste.
  3. In same pan add the drained beans, 1 teaspoon cumin, 1 teaspoon coriander & 1/2 teaspoon sweet paprika. While beans are heating mash with potato masher. Add cooked yams with 1 teaspoon cumin, 1 coriander, 1/2 teaspoon sweet paprika. Mash the beans and yams together. Add the cooked spinach to the mixture and combine. Add salt and pepper to taste.
  4. Heat the corn tortillas. I do it right on the gas stove top as that adds to the flavor.
  5. Place a portion of the yam/spinach/bean mixture in heated tortilla and wrap sprinkle with lime zest. These heat up beautifully in a microwave.

Salmon Kale Tacos

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It’s Taco Tuesday and this is a very easy with minimal work that will become a fav!

Salmon Kale Tacos

Ingredients:

  • fresh salmon steaks – cut into bite size pieces
  • fresh kale
  • corn tortillas
  • Dijon stone ground mustard
  • 1 whole garlic clove
  • salt & pepper
  • 2 tablespoons Olive Oil
  1. Heat 1 teaspoon of the olive oil with the garlic clove, add salmon pieces and lightly salt. Cook for about 5 to 7 minutes and remove from pan. Throw garlic clove away. Add other teaspoon of olive oil to pan and heat add the kale with a pinch of salt and cook until wilted.
  2. On the gas burner heat corn tortillas, spread each with some mustard, add the cooked salmon and wilted kale and you have dinner in under 15 minutes that has a huge wow factor.

Grilled Salad with Steak and Cilantro Avocado Dressing

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Change up that salad with a grilled salad. I did it all on the stove top with a very hot cast iron skillet but if you bbq you could always do it that way. The grilling adds a great dimension of flavor to even the lettuce. I did this version with steak but you could change it to fish, chicken or just veggie depending in you mood and likes.

Grilled Salad with Steak and Cilantro Avocado Dressing

Dressing Ingredients:

  • 1 cup fresh cilantro
  • 1/2 cup fresh parsley
  • 2 garlic cloves
  • 1/4 teaspoon chipotle powder
  • 1/2 teaspoon Kosher salt
  • 1 small avocado
  • 3/4 cup olive oil (or more if you want the dressing thinner)
  1. Place all the ingredients in the blender mix well and place in refrigerator until serving.

Grilled Salad Ingredients:

  • 2 poblanos
  • 2 cups roasted corn (I just defrosted frozen)
  • 1 bunch radishes – quartered
  • 2 romaine lettuce heads
  • 1 container cherry tomatoes
  • 2 limes – halved
  • 1 bunch scallions
  • 1 lb asparagus
  • 3 persion cucumbers – dices
  • 1/4 cup fresh cilantro – finely chopped
  • 1 ribeye steak
  • salt and pepper
  1. Preheat oven to 275 degrees.
  2. Roast the poblanos on the gas stove top. When well charred place in Ziploc bag to cool. Scrape clean, seed and dice into pieces
  3. Heat a cast iron skillet, when really hot grill the radishes, cherry tomatoes, limes, scallions, asparagus and lettuce. Set aside to cool.
  4. Salt and pepper the ribeye on both sides and cook in the heated skillets for about 3 to 5 minutes on each side and finish in the oven until steak reaches medium rare (about 5 to 7 minutes). Let rest on cutting board.
  5. While steak is resting cut all the veggies into a large salad bowl, including the corn, cucumbers and cilantro, add roasted lime juice.
  6. Cut rested steak into thin slices to top off the salad and add the cilantro dressing.

Orzo Seafood Salad with Fennel Tarragon Dressing

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Finally found a brand of gluten free orzo and made this tasty seafood salad that is perfect for lunch or dinner.

Ingredients:

  • 1 – 12oz bag Delallo gluten free orzo
  • 1 fennel bulb – finely chopped
  • 2 medium shallots – finely chopped
  • 1 12oz bag baby spinach
  • 3 Persian cucumbers – chopped
  • 1 basket cherry tomatoes – halved
  • 3 garlic cloves
  • 1/2 cup fresh tarragon
  • 1 large or 2 small lemons – zest and juice
  • 1 bag frozen mixed seafood (or any fish you prefer) – defrosted
  • 1/4 teaspoon red pepper flakes (or more if you like really spicy)
  • 1 avocado
  • 1 cup +5 to 6 tablespoons olive oil – separated
  • salt and pepper
  1. Cook the orzo per the package instructions.  When cooked al dente, run under cold water to cool down and stop the cooking.  Set aside.
  2. While the orzo is cooking, heat 2 to 3 tablespoons of olive oil, add 1/2 of the chopped fennel bulb and chopped shallots with a pinch of salt and saute for 3 to 5 minutes. Add the spinach with a pinch of salt and wilt down.  When spinach is wilted place in a strainer to drain and cool
  3. In a blender combine 1/4 chopped fennel, 1/2 cup fresh tarragon, 2 garlic cloves, lemon zest and juice, S&P and 1 cup of the olive oil and combine to make the dressing.
  4. In a bowl combine the orzo, spinach, cucumbers, tomatoes and dressing.
  5. In the same pan that was used to cook the spinach add 2 tablespoons olive oil, 1 whole garlic clove, and pepper flakes to the oil while heating. Add the seafood combo lightly salted to the heated oil and cook for 3 to 5 minutes. Remove the cooked fish with a slotted spoon.
  6. Add the cooked seafood to the orzo spinach mixture. Add chopped avocado and garnish with fennel fronds.

Cauliflower Pancakes with Lox and Herb Cream Cheese

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These cauliflower pancakes are so tasty, low carb and a great replacement for bread or bagels.

Ingredients for pancakes:

  1. 2 cups riced cauliflower
  2. 1 tablespoon fresh tarragon – finely chopped
  3. 1 1/2 tablespoons fresh chives – finely chopped
  4. 1/2 teaspoon kosher salt
  5. 1/4 teaspoon pepper
  6. 1/2 cup crushed Glutino gluten free pretzels  http://www.glutino.com/products/
  7. 1/4 cup grated parm cheese
  8. 2 eggs – beaten
  9. 1 to 2 tablespoons olive oil

Combine ingredients 1 thru 8 together in a bowl.

Heat the olive oil in a large skillet. Add the cauliflower mixture 1/4 cup at a time to form a pancake. This mixture will make 4 large pancakes.

Cook on each side for 3 to 5 minutes.

Ingredients for herbed cream cheese

  1. 1 container of light whipped cream cheese
  2. 1 to 2 tablespoons chopped fresh tarragon
  3. 1 to 2 tablespoons chopped fresh chives

combine all the ingredients together.

Other ingredients:

  • lox
  • tomato
  • sliced red onion
  • capers for granish
  • lemon for garnish

build like you would if you were making bagels, lox and cream cheese.