Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

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.

Orzo Vegetable Salad with Citrus Dressing

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It’s getting to be summer time and that usually means more salads to eat. This Orzo salad with citrus dressing is light, tasty and can be brought to a pool party or picnic without spoilage worries. It can be served as a vegetarian dish or add chicken sausage like I did. Not a fan of the veggies I put in this salad than add the veggies you and your family like best.

Orzo Vegetable Salad with Citrus Dressing

Dressing Ingredients:

  • 1 lime – zest and juice
  • 1 Meyer lemon – zest and juice
  • 1/2 orange – zest and juice
  • 2 garlic cloves – grated
  • 1 shallot – grated
  • salt and pepper to taste
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon capers
  • 2 tablespoons honey
  • 2 tablespoons fresh tarragon – finely chopped
  • 1/3 cup white balsamic vinegar
  • 1 cup olive oil
  1. while the orzo pasta is cooking combine all the ingredients for the dressing and whisk together

Orzo Veggie Salad Ingredients:

  • 1- 12 oz Delallo Orzo
  • 1 package baby broccoli
  • 1 package chopped cauliflower
  • 4 Perisian cucumbers – chopped
  • 1 yellow pepper ( or your favorite color) – chopped
  • 1 jar Kalamata Olives
  • mini heirloom tomatoes – halved
  • salt and pepper
  • 3 to 4 tablespoons olive oil
  • option: your favorite flavor of chicken sausage – cut into pieces
  1. Cook orzo per package instructions. When done, drain and rinse in cold water to start the cooling process. Transfer from strainer to large bowl and add about 1/2 cup of the salad dressing so the orzo can start absorbing it.
  2. In the pot where the orzo was cooked heat 3 tablespoons of olive oil, add the broccoli and cauliflower, salt & pepper and saute for 5 to7 minutes. Remove from pot and add to orzo bowl. Add chopped pepper, cukes, olive and tomatoes. Add additional dressing and toss all together.
  3. If you are adding the sausage, add about 1 tablespoon of olive oil to the pot and saute for about 3 to 5 minutes then add to salad.

BLT Salad with Avocado Cucumber Dressing

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Really craving a BLT sandwich but don’t want all the carbs and mayo….well are you going to enjoy this salad…

BLT Salad with Avocado Cucumber Dressing

Salad ingredients: per person

  • 1 heart of romaine lettuce
  • 1 Roma tomato (or tomato of your choice)
  • 4 slicks of bacon
  1. Preheat the oven to 375. Line baking sheet with alumium foil place cooling rack sprayed with non stick spray on baking sheet. Place bacon on the rack and back for 20 to 25 minutes. By lining the baking sheet with foil you save yourself the clean up because when the grease cools just throw the foil in the trash and cleanup is a breeze.
  2. Cut the ingredients up and combine with dressing.

Avocado cucumber dressing ingredients:

  • 1/2 cup fresh basil
  • 1/4 cup fresh tarragon
  • 1/4 cup fresh chives
  • 1 garlic clove
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon pepper
  • 1 persian cucumber
  • 1/2 cup olive oil
  1. Note: the dressing stays good in the refrigerator for about a week (it does turn a bit brown but just stir well)

Endive Fennel Jicama Slaw

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Surprise your friends and family with a totally new type of slaw. Pictured here with Sliders.

Endive Fennel Jicama Slaw

Ingredients (Slaw):

  • 2 Endive bulbs
  • 1 fennel Bulb
  • 1/2 jicama
  • 2 radishes
  • 1 orange pepper
  1. Julienne finely all the ingredients.

Ingredients (Dressing):

  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon pepper
  • 1 teaspoon smoked garlic sea salt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  1. Combine the dressing with the slaw ingredients and let marry for at least 1 hr.

Panzanella Caprese Chicken Salad

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If one type of salad is good why not combine a couple different ones to make one fantastic salad.

It is not easy to find gluten free bread to make good croutons but I have now figured out how to do it….yeah me.  Everyone loves a good Caprese salad but it is more an appetizer than a meal. So I decided to combine the two and add chicken with a basil dressing and it was a “wow”  Don’t freak out about baking your own bread, I have made this Focaccia Bread in several different flavors and it is always good and easy to do (and this olive focaccia makes a yummy sandwich bread).

This might seem like a lot of ingredients and process but it is really easy and totally worth it.

Kalamata Olive Focaccia Bread

Ingredients:

  • 1 cup warm water (around 105 degress)
  • 1 tablespoon XYLA
  • 1 tablespoon active dry yeast (it is more than one package)
  • 1 1/2 cups Pamela’s Gluten Free Flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon Kosher salt
  • 1/2 cup chopped Kalamata olives
  • 1 egg
  • 2 tablespoons olive oil
  1. Preheat oven to 400 degrees.
  2. Dissolve the sugar in the warm water, add the yeast, stir and let stand for about 5 minutes.
  3. While the yeast is doing it’s thing combine the flour, xanthan gum, salt and olives in a bowl.
  4. After the yeast has bloomed add 2 tablespoons and egg to it and mix well. Add the wet ingredients to the dry and combine well.
  5. Spray a 9 x 9 inch baking pan with non-stick spray, add the batter, cover with saran wrap and let sit for at least 20 minutes in a warm place to let batter rise.
  6. Remove saran wrap, bake for 25 minutes, let cool in pan.
  7. To make the croutons: slice the bread into croutons place on dry baking sheet in a 300 degree oven for 17 to 20 minutes.

Basil Dressing

  • 1 cup fresh basil
  • 1 cup olive oil
  • 1 garlic clove
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1/2 teaspoon pepper
  • 1 teaspoon Kosher salt
  • 1 teaspoon white balsamic vinager
  • 2 teaspoon Mirin
  1. Combine all the ingredients in a food processor or blender and you have a very tasty dressing,

The Salad

Combine the following on a platter (you can use as much or as little of each depending on how large you are making the salad).

  • Cooked Chicken: this can be leftover chicken you have, roasted chicken thighs or breast.
  • fresh mozzarella balls or a mozzarella log cut up into pieces
  • pitted Kalamata olives, sliced in half
  • baby Heirloom tomatoes – halved
  • the croutons
  • avocado – sliced up
  1. Place all the ingredients on a platter and drizzle with the basil dressing.