Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

De-Constructed Shepherds Pie

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As I am still dealing with dental work and need to eat soft foods I came up with this dish as just a means to get some food to eat and found it to be absolutely fantastic. I have found that mashing roasted potatoes is very tasteful, in fact I like it better than plan mashed and it is a good way to sneak veggies into a dish.

De-Constructed Shepherds Pie

Ingredients

  • 5 medium russet potatoes
  • 1 large or 2 sm/med eggplants
  • Olive oil*
  • applewood smoked salt (optional)*
  • Salt and pepper*
  • 6 slices of applewood bacon – cut into lardons
  • 1 1/2 pound ground turkey meat
  • 1 medium or 1/2 large red onion – finely chopped
  • applewood smoked salt (optional)*
  • 1 – 12oz bag baby spinach
  • 1 – 12oz bag shredded sharp cheddar cheese
  • garlic powder*
  • paprika*

Takes

Instructions

  1. Wash the potatoes and place on parchment lined baking sheet. Make sure to score the potatoes with a sharp knife. Coat the potatoes with olive oil, applewood smoked salt (or just use Kosher salt) and pepper. Place in heated oven for 15 minutes.
  2. While potatoes have started baking prep the eggplant by slicing it in half, coating the flesh side with olive oil, Kosher salt, pepper, about 1/2 teaspoon garlic powder and 1/4 teaspoon of paprika (more or less according to you taste.
  3. After the potatoes have baked for the 15 minutes add the egg plant to the baking sheet and continue to bake for 45 minutes.
  4. While eggplant and potatoes are cooling a bit so you can handle them, prepare the rest of the ingredients.
  5. In a large heated frying pan add the bacon and cook until it starts to brown. Add chopped onions to the cooking bacon, with a pinch of salt and sauté until onions are translucent (about 3 to 5 minutes).
  6. Salt and pepper the ground turkey meat and add to pan. Breaking up the meat with a large spoon while cooking. Cook completely (until all the pink is gone as turkey meat must be cooked thoroughly). Add the bag of spinach and mix with the other ingredients until completely wilted.
  7. In a large bowl mash the baked potatoes and eggplant together. I found a potato masher works great for this chore. When combined add the turkey/bacon/onion/spinach mixture and using a large spoon mix until well combine at the same time adding the grated cheese.
  8. And this dish is now ready to serve.
  9. * you can add as much or as little olive oil, salt, pepper and spices as you and your family like.

Ahi Tuna with Cucumber Salad

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A great refreshing dinner for these hot sultry summer nights. I wanted something healthy but not too heavy and the Ahi with cucumber was the perfect dinner. And let me tell you this is so easy and quick it could become a fave.

Ahi Tuna with Cucumber Salad

Cucumber salad:

  • 1 English cucumber – thinly sliced (a carrot peeler works great for this)
  • 3 teaspoon white balsamic vinegar
  • 1/2 teaspoon XYLA
  • 1 teaspoon apple cider vinegar
  • salt & pepper – to taste

Instructions

  1. mix all the ingredients together and marinate for at least 1/2 hr. and it is ready to serve

Ahi Tuna Steak:

  • 2 ahi tuna steaks
  • salt & pepper
  • 1 tablespoon Tamari sauce

Takes

Instructions

  1. Heat cast iron skillet to super hot, heat olive oil, add the salted/peppered ahi steaks. Cook for about 3 to 4 minutes on one side (when the steak will flip without sticking to the pan it is ready for the other side). After flipping add the tamari sauce and cook this side for 3 to 4 minutes. This will give the steak a great sear and be raw in the middle – if you want your steak cooked more to medium then just leave it on the heat longer but why would you want to over cook a good piece of ahi.
  2. Plate the cucumber and place the ahi steak on top.

Skillet Eggs

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So while the rest you are enjoying BBQ ribs, hamburgers, hot dogs, etc…I will be feasting on my skillet eggs. Boy do I wish I could be joining you all with the BBQ but the ongoing dental work requires me to eat very soft food so at least it should be good and tasteful.

Skillet Eggs

Ingredients

  • 10 egg
  • 1 bunch of swiss chard- chopped finely
  • 1/2 large onion – diced
  • 1 leek – diced
  • 1 to 2 tablespoons of roasted poblano pepper
  • 2 teaspoons fresh basil
  • 4 slices of cooked bacon – diced
  • 2 teaspoons water
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • salt & pepper
  • 2 to 3 tablespoons olive oil

Takes

Instructions

  1. Preheat oven to 375 degrees
  2. Heat olive oil in 12″ cast iron (or any oven ready) skillet. When oil is sizzling hot saute the onion and leek, add salt and pepper and cook for about 5 minutes.
  3. Add the swiss chard to pan and wilt down. While wilting add the poblano pepper, fresh basil, bacon and of course some more salt and pepper.
  4. Whisk the eggs in a separate bowl and add the water and a bit more salt and pepper. Add the whisked eggs & cheese to the veggies in the skillet, and stir to combine all the ingredients. Let mixture cook on medium on the stove top for 5 to 7 minutes then place the pan in the oven to continue cooking for 25 to 30 minutes.
  5. Let cool on wire rack for about 5 minutes to set and enjoy.

Chicken with Asparagus & Mushrooms in Mustard Sauce

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A very easy chicken dinner that is ready in under 20 minutes that looks like you slaved away in the kitchen.

Chicken with Asparagus & Mushrooms in Mustard Sauce

Ingredients

  • 1 lb chicken thighs – cut into bite size pieces **
  • 1 lb fresh asparagus – cut into 1 inch pieces
  • 1 – 10 oz bag sliced crimini mushrooms
  • 1/4 teaspoon granulated garlic
  • 3 to 4 tablespoons olive oil
  • 4 to 5 tablespoons Dijon Mustard

Takes

Cooking Instructions

  1. Heat olive oil in large frying pan
  2. Season chicken with granulated garlic, salt and pepper
  3. Add seasoned chicken to hot oil and sauté for 7 to 10 minutes on high to brown and cook thru
  4. Remove chicken from pan and add mushrooms to the hot oil and cook for 2 minutes
  5. Add asparagus to the cooking mushrooms, salt and pepper to taste and cook for additional 2 minutes
  6. Return chicken to the pan with the vegetables, lower the heat to medium, add the Dijon Mustard and simmer to 3 to 4 minutes.
  7. This dish is terrific served over gluten free pasta (any size you prefer)
  8. **If you want to rather use white meat chicken that is fine too.