Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Skirt Steak / Green Bean / Tomato Stir Fry

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It’s easy, takes less than 15 minutes and is done in one pan…..

Skirt Steak / Green Bean / Tomato Stir Fry

Ingredients

  • 1 lb skirt steak – cut into bite size pieces
  • 5 Roma tomatoes – cut in wedge style slices
  • 1 large radish – cut into thin strips
  • 1/2 large red onion – cut into thin strips
  • 1 lb green beans
  • 1/4 teaspoon granulated garlic
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 tablespoon tamari

Takes

Instructions

  1. Season skirt steak pieces with salt and pepper and granulated garlic.
  2. Heat olive oil in large skillet or wok pan, when oil is hot add the steak pieces and cook until steak is almost done (about 5 to 6 minutes for rare). Remove steak from pan, add the onions, green beans and radish with some salt and saute for about 3 minutes, add in the tomatoes, sprinkle with salt and saute another 3 to 5 minutes.
  3. This dish is ready to serve or it can be served over rice or mashed potatoes if you want a carb with it./li>

Season skirt steak pieces with salt and pepper and granulated garlic

Heat olive oil in large skillet or wok pan, when oil is hot add the steak pieces and cook until steak is almost done (about 5 to 6 minutes for rare).  Remove steak from pan, add the onions, green beans and radish with some salt and saute for about 3 minutes, add in the tomatoes, sprinkle with salt and saute another 3 to 5 minutes.

This dish is ready to serve or it can be served over rice or mashed potatoes if you want a carb with it.

Carrot Slaw

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Had some more of the beautiful multi colored carrots so made a great slaw (sans mayo) that will be great for picnic or BBQ’s

Carrot Slaw

Ingredients: for the slaw

  • 6 multi colored carrots (if you only have orange carrots that will also work
  • 1 fennel
  • 2 large radishes
  • 1/4 large jicama
  • 2 baby yellow peppers
  • 2 scallions

Instructions

  1. Grate in a Cuisnart or manually if you prefer the carrots, fennel, radishes, jicama. Add with the sliced peppers and scallions to a large bowl.

Ingredients: for the dressing

  • 1/2 cup olive oil
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice

Takes

Instructions

  1. Whisk all the ingredients together in a separate bowl…then add to the slaw…let sit and marry together for at least one hour.

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A Touch Spicy / A Touch Sweet Rainbow Carrots

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Saw these beautiful rainbow carrots at the store and just had to have them. This is easy and only takes 7 to 8 minutes to complete.

A Touch Spicy / A Touch Sweet Rainbow Carrots

Ingredients

  • 1 bunch rainbow carrots (sure you can use on color if that is all you can find) I did not peel the carrots. Sliced them in half.
  • 1 tablespoon olive oil
  • 1/8 teaspoon red chili pepper flakes (this depends on your level of liking hotness- you can always add more)
  • 1/4 teaspoon honey
  • 1/4 teaspoon Kosher salt
  • 1 large garlic clove – whole/smashed

Takes

Instructions

  1. In a large skillet heat the olive oil with the garlic clove. When oil is hot and before the garlic burns remove the garlic clove and add the carrots and salt. Cook on med/high for about 5 minutes. Add chili pepper flakes and honey and cook for another 2 to 3 minutes and you are ready to serve.
  2. The carrots still have a bit of crunch with a light sweetness and then just a bit of heat.

You Can’t Just Eat One Cashew Cookie

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I named these “You can’t eat just one Cashew cookie” because it is true…no one who has had them could do it…always went back for another…and to me that makes it a great cookie.

You Can’t Just Eat One Cashew Cookie

Ingredients

Takes

Instructions

  1. Preheat oven to 350 degrees
  2. line cookie sheets with parchment paper
  3. In the bowl of a standing mixer combine the butter and XYLA on medium speed until well combined. Add in the vanilla extract and eggs and continue to combine. Add in the cashew butter.
  4. While the butter/Xyla are combining in a separate bowl combine the flour, baking powder, xanthan gum, salt and chopped cashews. Whisk together.
  5. Turn mixture to low and add dry ingredients and mix until well combined. Use a spatula to scrape the bowl to make sure all is combine well.
  6. Using a small (or large if you want larger cookies) scoop and place on parchment line cookie sheet about 2 inches apart.
  7. Bake for 9 minutes, let cool on baking sheet for about 10 minutes, then move to cooling rack.

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Summer Tuna Wasabi Salad

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This is an easy & quick and a spectacular salad. Great for lunch or summer dinner with a glass of chilled white wine.

Summer Tuna Wasabi Salad

Ingredients

  • 2 tuna steaks – about 3/4 lb
  • 1 cup chopped celery
  • 1/4 cup chopped radish
  • 1 cup chopped English cucumber
  • 3 scallions – white and green parts chopped
  • 5 to 6 mini heirloom tomatoes (cut in half)
  • 1 tablespoon olive oil
  • 2 sheets of Nori (sea vegetable) cut into strips
  • 1 1/2 teaspoon wasabi paste*
  • 4 tablespoons wasabi mayo **
  • 1/4 cup and 1 tablespoon tamari (separated)
  • salt and pepper
  • butter lettuce to serve the salad on***

Takes

Instructions

  1. Heat the tablespoon of olive oil in cast iron skillet, salt and pepper both sides of the tuna steaks, add to heated oil and cook on side 1 for about 6 minutes, flip tuna add the 1/4 cup of tamari cook for another 6 minutes (note: this will give you tuna steaks that are a bit rare in the center – if you want them more well done just cook each side a few minutes longer). When tuna steaks are done set aside to cool. When tuna has cooled enough to touch cut into bite size pieces.
  2. In a large bowl add the chopped veggies (celery, radish, cuke, tomatoes, scallions) and Nori strips. Add the wasabi mayo, wasabi past and 1 tablespoon of tamari. Add the cut up tuna steak to bowl and mix.

Notes

  1. *wasabi paste: comes in a tube (like tomato paste). Also you can adjust the heat level by adding more or less wasabi paste according to your taste buds. I found the wasabi paste on Amazon.com
  2. **wasabi mayo: this is mayo has wasabi already in it. I have found that the wasabi might taste strong when the may is first added, however, the flavor rapidly goes away and therefore the paste is necessary to keep the flavor vibrant.
  3. ***I served this salad on butter lettuce but feel free to use any kind you like or even serve it on room temperature rice.