Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Asparagus with Grilled Lemon and Shallots

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If you love asparagus or want to make asparagus a favorite vegetable of others try this easy recipe. It is a great side dish to go with any protein or on top of pasta for vegetarian meal.

Asparagus with Grilled Lemon and Shallots

Ingredients:

  • 1 bunch fresh asparagus (if they are the fatter ones cut in half)
  • 2 lemons – thickly sliced
  • 1 medium shallot
  • 2 tablespoons Olive Oil
  • salt and pepper
  1. Heat a large cast iron skillet on high. Add lemon slices and grill 3 to 5 minutes on each side. Remove from pan and set aside.
  2. Add the olive oil to the pan, add the shallots and lightly salt and pepper. Cook over a medium heat for 2 to 3 minutes. Remove pan and set aside.
  3. Add the asparagus to the pan and cook for about 7 to 10 minutes, until they get a nice char.
  4. Place the asparagus on a serving dish, top with the shallots and squeeze the lemon on top. Garnish the plate with the cooked lemon slices.

Focaccia Bread Horseradish Roast Beef Sandwich

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Been missing tasty bread to make a great sandwich with? Hate not having a great sandwich to eat or serve as game day food? Well your wait is over as the focaccia bread flavored with horseradish and made into a sandwich with Horseradish Roast Beef Horseradish Crusted is delish.

Focaccia Bread Horseradish Roast Beef Sandwich

Ingredients for Horseradish Focaccia Bread:

  • 1 cup warm water
  • 1 tablespoon Xyla or 1 tablespoon honey
  • 1 tablespoon active dry yeast (about 1 1/3 packets)
  • 1 1/2 cup Pamela’s Gluten Free Flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon Kosher Salt
  • 1 egg
  • 2 tablespoon olive oil
  • 2 tablespoons Gold’s Horseradish
  • non stick spray
  1. Dissolve Xyla in warm water, stir in yeast and let stand until foam forms (with Xyla or honey you do not get a huge foam) about 5 minutes.
  2. While yeast is blooming in a separate bowl whisk together the flour, xanthan gum, salt.
  3. In another bowl mix the egg, olive oil, and horseradish together and then add to yeast and mix well. Add the wet mixture to the dry and combine well (it is easy to mix by hand so no need to dirty the standing mixer).
  4. Spray a 9 x 9 inch pan with cooking spray, spread the dough out, cover with plastic wrap and let sit in a warm spot for about 20 minutes
  5. Preheat oven to 400.
  6. Bake for 25 minutes, let cool in pan.

To make the sandwich

  1. Slice the focaccia in half, your choice of a lite white cheese, a lite schmear of horseradish sauce, springs greens or lettuce, tomato slices, sliced horseradish roast beef. And since it your sandwich add what you think will be good on it.

Chicken Chorizo Sausage and Black Bean Chili

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It’s almost time for Super Bowl – the teams are getting ready to score big and you are now planning the Super Bowl Party Menu and you can also score big with this Chicken Chorizo and Black Been Chili as it is a huge winner.

Chicken Chorizo Sausage and Black Bean Chili

Ingredients

  • 1.5 lb (5 sausages) Chicken chorizo sausages (I found that Whole Foods makes chicken chorizo sausages but if you want you could use pork) – meat removed from casings
  • 1 large white onion – diced
  • 1 large shallot – diced
  • 1 red pepper – diced
  • 1 orange pepper – diced
  • 2 jalapenos – seeded and deveined – finely chopped
  • 4 garlic cloves – finely chopped
  • 1 dried chili ancho – stem removed and finely chopped
  • 1/2 teaspoon chipotle pepper
  • 1/2 teaspoon cayenne
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 bay leaf
  • 1 28 oz can fire roasted tomatoes
  • 1 14.5 oz can fire roasted tomatoes
  • 2 – 15 oz cans black beans – rinsed and drained
  • 3 to 4 tablespoons olive oil
  • salt and pepper
  1. Heat olive oil in a cast iron dutch oven, add the chorizo, crumble and cook about 3/4 the way thru. Add the onion, shallot, peppers to pot, lightly salt and pepper, saute for about 5 minutes, then add the garlic, saute for another 3minutes. Add all the remaining ingredients, stir to combine and simmer on low for 1 hour. Taste then salt and pepper to taste, remove bay leave and you are ready to serve.
  2. Don’t forget the garnishes: which could be cheese, avocado, cilantro, jalapenos, sour cream, tortilla chips.

Roasted Carrot, Ginger & Sweet Potato Soup

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It’s cold and rainy so why not make a warming and very healthy soup.

Roasted Carrot, Ginger & Sweet Potato Soup

Ingredients

  • 2 lbs carrots – chopped into 1 inch piece (not peeled)
  • 1 head of garlic
  • 1 1/2 white onions – halved
  • 2 sweet potatoes
  • 3″ fresh ginger, grated
  • 1 teaspoon cumin
  • 1 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 3 to 4 tablespoons olive oil
  • salt and pepper
  • 1 1/2 quart vegetable broth (if you want a thinner soup you can add additional broth
  1. Preheat oven to 400 degrees.
  2. On a baking sheet put the chopped carrots, onions, sprinkle with 2 to 3 tablespoons of olive oil, salt and pepper; and the sweet potatoes that have been slit with a knife. Cut the top off the head of garlic, place on piece of aluminum foil with 1 tablespoon olive oil, salt and pepper – wrap up bulb and place on baking sheet. Bake at 400 for 45 minutes. Remove the carrots, onions and garlic and continue to cook the sweet potatoes for another 15 minutes.
  3. While the sweet potatoes continue cooking put the roasted carrots, onions and garlic into a blender with 1/2 quart of vegetable broth to puree. Add the puree to a dutch oven, smash the cooked sweet potatoes and add to pot along with the remaining quart of vegetable stock, grated ginger, basil, & paprika. Stir well to combine and simmer for about 15 to 20 minutes. Taste and add salt and pepper to taste.