Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

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)

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.

Egg Muffins

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Egg muffin with side of avocadoThis is an easy way to have a nutritious healthy breakfast without spending lots of time each day. These are eggs with veggies & herbs baked, store in a Ziploc bag and you can have an breakfast (or lunch or dinner) quickly. It also makes a great egg sandwich.

Egg Muffins

Ingredients:

  • 8 eggs
  • 12 to 15 cherry tomatoes
  • 10 oz spinach
  • 1 cup grated cheese
  • 1 to 2 tablespoons fresh tarragon finely chopped
  • 1/4 cup fresh parsley – finely chopped
  • 1 to 2 tablespoons olive oil
  • 1/4 cup grated parm cheese for topping
  • salt and pepper
  1. Preheat oven to 375 degrees.
  2. Heat olive oil in large skillet, add the spinach with a pinch of salt and wilt down. Remove wilted spinach to a strainer to remove excess liquid.
  3. In same pan, add the cherry tomatoes and blister.
  4. In a large bowl add the eggs, whisk together and then add the cheese, spinach, tarragon, parsley and salt & pepper and whisk together.
  5. Pour the egg mixture into the muffin tin, top with the parm cheese and bake for 30 minutes.

Taco Casserole

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It’s a taco, casserole style…easy to eat and even easier to re-heat.

Taco Casserole

Ingredients

  • 2 jalapeno peppers – charred, skinned, deseeded & finely chopped
  • 1 large tomato – charred, skinned and cut in small pieces
  • 3 dried chile ancho – finely chopped
  • 1/2 large onion – finely chopped
  • 1 – 12oz package corn tortillas
  • 1 lb ground turkey meat
  • 1 15.5oz can black beans – drained and rinsed
  • 1/2 teaspoon chili chipotle
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 3 tablespoons tomato paste
  • 12 oz shredded sharp cheddar
  • 1 lime: zest and juice
  • 1 cup chopped fresh cilantro plus more for garnish
  • salt and pepper
  • 2 tablespoon olive oil

Instructions

  1. On the stove top roast the jalapeno peppers to char, place in bowl with plastic wrap until cool, remove skin, dreseed and finely chop.
  2. On the stove top roast the tomato to char, place in bowl with plastic wrap until cool, remove skin and finely chop.
  3. Heat the tortillas on the stove top, place in kitchen towel to keep warm until need for assembly.
  4. Preheat oven to 350 degrees.
  5. Heat olive oil in large skillet, add chopped onion, jalapenos, chile ancho, lightly salt and saute for 3 minutes (stove on high).
  6. Salt and pepper the turkey meat and add to the skillet, cook for 3 to 5 minutes, breaking into small chunks. Add the chili chipotle and paprika and continue to cook for another 2 minutes. Add tomato paste to the pan and continue to cook for 3 minutes, then add the chopped tomato.
  7. Add the cumin and coriander to the black beans, and mash a bit with a potato masher and add to pan with peppers and turkey and cook for 2 minutes.
  8. Add the lime zest and juice.

Assembly

  1. Spray with non stick spray a 9×12 baking dish.
  2. cut the warm tortillas in 1/2 and place a layer on the bottom of the baking dish
  3. layer of the shredded cheese – 1/2
  4. layer of the turkey mixture and 1/2 cup of the fresh cilantro
  5. another layer of tortillas
  6. layer of turkey mixture and 1/2 cup of the fresh cilantro
  7. layer of the remaining cheese.

    8. Additional garnishes

    • pico del gallo salsa
    • fresh chopped cilantro
    • sour cream
    • avocado

Three Bean Turkey Chili

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Since I am still having to eat softer foods I decided to make a chili. The surprising ingredients in this chili is kale and broccoli. Great way to sneak in veggies and no one will be able to tell…this is how to make chili a healthy dish. I do not like super hot foods so therefore the amount of chili that is in the recipe can be increased if you prefer “blow your brains out hotness”.

Three Bean Turkey Chili

Ingredients

  • 2 cups chopped white onion
  • 1 cup chopped red onion
  • olive oil
  • salt and pepper
  • 2 teaspoons chopped garlic
  • 2 jalapeno – seed, deveined and chopped
  • 2 chipotle peppers – chopped
  • 3 dried chili de arbols – chopped
  • 1 1/4 lbs ground turkey
  • 1 package of broccoli/kale slaw mixture – pureed in the food processor (this is about 2 cups of pureed veggies)
  • 1 tablespoon tomato paste
  • 4 15oz cans fire roasted green chilitomatoes
  • 1 bay leaf
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon chili powder
  • 1 15oz can kidney beans – drained and rinsed
  • 1 15oz can pinto beans – drained and rinsed
  • 1 15oz can white kidney beans – drained and rinsed
  • zest of 1 lemon
  • juice of 1/2 of the zested lemon

Takes

Garnishes;

  • avocado
  • cheese
  • sour cream

Instructions

  1. Heat two tablespoons olive oil in dutch oven. Add white and red onion, salt & pepper, saute for about 3 minutes.
  2. Add the chopped garlic the onions and continue to saute for another minute.
  3. Add jalapenos, chipotle and chili de arbol chilis to onion mixture and saute together for 3 minutes.
  4. Salt and pepper the ground turkey meat and add to onion/chili mixture and cook until the turkey meat is cooked thru – approx. 3 to 5 minutes.
  5. Add pureed broccoli/kale mixture and cook for 3 minutes.
  6. Add tomato paste to pan and saute for 2 minutes.
  7. Add the remaining ingredients into the pot, cover and simmer for 1/2 hour.
  8. Serve with garnishes of your choice.