Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Chicken Wings

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Well it’s playoff time and almost Super Bowl, so party snacking will commence. I like to have the snacks as much as the next person but try to do it in a healthier way. So these are baked chicken wings…and are so easy to make.

Chicken Wings

Ingredients

  • 6 chicken wings
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon granulated garlic
  • 3 tablespoons olive oil
  • 1/2 teaspoon red chili pepper
  • 1/2 teaspoon ground chili chipotle

Takes

Instructions

  1. Preheat oven to 400 degrees
  2. Place cooling rack on a baking sheet and coat with nonstick spray.
  3. Combine all the ingredients in a Ziploc bag and massage well to combine. Place the seasoned wings on the rack and bake for 45 minutes.
  4. Wings come out nice and crunchy.
  5. Note: if you want super spicy wings just increase the amount of chili pepper and/or serve with your favorite wing sauce. You can also coat the wings while baking with your wing sauce.
  6. and if you are making more than the 6 wings that I did increase the other ingredients accordingly.

Chicken Sausage Soup

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It’s cold, it’s rainy and you want something comforting; yet it is the beginning of the year and you said you would eat healthy – well here is a soup that that is warming, healthy and yummy.

Chicken Sausage Soup

Ingredients

  • 1 1/2 cups chopped yellow onion
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped celery
  • salt & pepper
  • 2 tablespoon olive oil
  • 2 1/2 sweet sausages (pork or chicken) – removed from casing
  • 2 1/2 hot/spicy sausages (pork or chicken – removed from casing
  • 4 cloves finely chopped garlic
  • 1/2 teaspoon dried coriander
  • 2 dried bay leaves
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried basil
  • 8 piece cut up chicken (skin on and bone in)
  • 1 quart of vegetable broth + additional 1/2 quart of veggie broth
  • 1 piece of Parmesan rind
  • 5 to 6 springs fresh thyme
  • 1 bag (1 lb 12oz) small potato melody (cut potatoes into quarters)
  • 1 cup frozen roasted corn
  • 1 cup fresh (or frozen) peas
  • 1/2 bag (3 oz) baby spinach
  • 1/2 bag (5 oz) Tuscan kale
  1. In a large dutch oven heat the olive oil, add the chopped onion, carrot & celery, sprinkle with salt & pepper and saute for 3 to 5 minutes
  2. Add sausage meat to pan, break into little pieces and continue to cook.
  3. Add coriander, bay leafs, paprika, basil and chopped garlic. Stir all ingredients together and cook until sausages are browned.
  4. Salt and pepper the chicken pieces and add to pot skin side down to brown. Cook for about 5 minutes…remember color means flavor.
  5. Now add the chunked pieces of onion, 1 quart of vegetable broth, parm rind, 7 thyme sprigs and simmer covered for about 40 minutes.
  6. Remove chicken pieces from pot, along with thyme stems. Skin the chicken, remove from bones, shred or cut up the chicken meat and put back in soup pot. Add corn, peas and 1/2 quart of vegetable broth and continue to simmer covered for 35 minutes.
  7. Add the spinach and kale to pot and continue to simmer until wilted (about 10 minutes).
  8. Now you have a very tasty nutritious soup. Enjoy!

No tears, No scraped fingers, No Gluten Latkes (aka potato pancakes)

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I don’t know anyone who doesn’t like a good latke.  In fact it was missing since I have been gluten free but now there is Gluten Free Matzo Meal. So I decided I needed to make some, but I am not big on grating for days (I like the skin to stay on my knuckles and the polish to remain on my nails). This recipe makes it painless to get great tasting potato pancakes in not too much time.

No tears, No scraped fingers, No Gluten Latkes (aka potato pancakes)

Ingredients

  • 3 medium russet potatoes: skin on and shredded in the food processor*
  • 1 small onion pureed in the food processor
  • 1/2 cup Gluten free matza meal
  • 2 heaping teaspoons and 1/2 teaspoon salt separated
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon paprika
  • 2 eggs – beaten
  • 3 tablespoon olive oil for frying

Instructions

  1. *place the shredded potatoes in a dish towel lined strain with 2 heaping teaspoons of Kosher salt to draw out the excess water. Let sit on counter for about 15 minutes with the potatoes wrapped tightly in the dish towel. Then squeeze the excess liquid out.
  2. Place the drained shredded potatoes in a large bowl with the pureed onion, add the 1/2 teaspoon of salt, granulated garlic, pepper, paprika and the beaten eggs. Mix all the ingredients together.
  3. In a large non-stick frying pan heat up 1 tablespoon of the olive oil.
  4. Add potato mixture pancakes to the heated oil and fry on each side for 2 to 3 minutes…until golden brown and cooked thru. You can use a 1/4 measure to make a nice size pancake or make whatever size you prefer. Repeat until all pancakes are made.
  5. Place cooked pancakes on a paper towel to drain what little oil there is. You can keep the pancakes warm in a 200 heated oven.
  6. Serve with apple sauce** and sour cream. Add chopped chives if desired.
  7. ** see my recipe for Apple Sauce

Apple Sauce

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I must say I really do not like jarred apple sauce. To me it just doesn’t have much flavor. I was making latkes (aka potato pancakes) and new I need to have a fresh tasting apple sauce to go with them and here it is.

Apple Sauce

Ingredients

  • 2 large apples – Braeburns or any sweet apple you like (leave the peel on)
  • 1 tablespoon Coconut Palm Sugar
  • 1/4 teaspoon Kosher salt
  • 2 teaspoons lemon juice

Takes

Instructions

  1. Preheat oven to 400 degrees and line baking sheet with parchment paper.
  2. Cut the apple with an apple cutter/corer and place piece on the parchment paper line baking sheet. Sprinkle applies with the 1 tablespoon of Coconut Palm Sugar and bake for 22 to 25 minutes.
  3. Let the apples cool for about 15 minutes or longer, then put in food processor with the salt and lemon juice and puree away.

Takes

Roasted Squashes

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Thanksgiving is over and we have a week until Hanukkah so maybe you want to eat healthier this week. This is a one roasting pan dish that is a good entrée or a side and it is really easy to make.

Roasted Squashes

Ingredients

  • 1 Acorn or Kabocha Squash – cut in half and seeds removed
  • 24 oz chopped Butternut squash or 1 whole one that you seed & cut up
  • 1 large onion sliced
  • 3 – 4 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika

Takes

Instructions

  1. Preheat oven to 400 degrees
  2. On a large roasting pan place your 2 halves the of acorn or kabocha squash, the butternut squash and onion. Sprinkle with the olive oil, salt, pepper, and paprika and bake for 55 to 60 mintues.
  3. When ingredients are cooked, scoop the acorn/kabocha squash from the skin carefully as you are going to use it as the bowl if you want, chopped removed squash and combine with the roasted butternut squash and onions…put back in squash bowls or place in serving dish and enjoy.