Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Salmon Kale Tacos

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It’s Taco Tuesday and this is a very easy with minimal work that will become a fav!

Salmon Kale Tacos

Ingredients:

  • fresh salmon steaks – cut into bite size pieces
  • fresh kale
  • corn tortillas
  • Dijon stone ground mustard
  • 1 whole garlic clove
  • salt & pepper
  • 2 tablespoons Olive Oil
  1. Heat 1 teaspoon of the olive oil with the garlic clove, add salmon pieces and lightly salt. Cook for about 5 to 7 minutes and remove from pan. Throw garlic clove away. Add other teaspoon of olive oil to pan and heat add the kale with a pinch of salt and cook until wilted.
  2. On the gas burner heat corn tortillas, spread each with some mustard, add the cooked salmon and wilted kale and you have dinner in under 15 minutes that has a huge wow factor.

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.

Orzo Seafood Salad with Fennel Tarragon Dressing

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Finally found a brand of gluten free orzo and made this tasty seafood salad that is perfect for lunch or dinner.

Ingredients:

  • 1 – 12oz bag Delallo gluten free orzo
  • 1 fennel bulb – finely chopped
  • 2 medium shallots – finely chopped
  • 1 12oz bag baby spinach
  • 3 Persian cucumbers – chopped
  • 1 basket cherry tomatoes – halved
  • 3 garlic cloves
  • 1/2 cup fresh tarragon
  • 1 large or 2 small lemons – zest and juice
  • 1 bag frozen mixed seafood (or any fish you prefer) – defrosted
  • 1/4 teaspoon red pepper flakes (or more if you like really spicy)
  • 1 avocado
  • 1 cup +5 to 6 tablespoons olive oil – separated
  • salt and pepper
  1. Cook the orzo per the package instructions.  When cooked al dente, run under cold water to cool down and stop the cooking.  Set aside.
  2. While the orzo is cooking, heat 2 to 3 tablespoons of olive oil, add 1/2 of the chopped fennel bulb and chopped shallots with a pinch of salt and saute for 3 to 5 minutes. Add the spinach with a pinch of salt and wilt down.  When spinach is wilted place in a strainer to drain and cool
  3. In a blender combine 1/4 chopped fennel, 1/2 cup fresh tarragon, 2 garlic cloves, lemon zest and juice, S&P and 1 cup of the olive oil and combine to make the dressing.
  4. In a bowl combine the orzo, spinach, cucumbers, tomatoes and dressing.
  5. In the same pan that was used to cook the spinach add 2 tablespoons olive oil, 1 whole garlic clove, and pepper flakes to the oil while heating. Add the seafood combo lightly salted to the heated oil and cook for 3 to 5 minutes. Remove the cooked fish with a slotted spoon.
  6. Add the cooked seafood to the orzo spinach mixture. Add chopped avocado and garnish with fennel fronds.

Sour Cream Cinnamon Pecan Coffee Cake

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This coffee cake is so delicious that it should be called OMG Coffee Cake…it’s moist, cinnamonny, and loaded with pecans. It is a must try.

INGREDIENTS:

filling:

  • 1 cup chopped pecans
  • 1/4 cup Palm Coconut Sugar
  • 1 teaspoon cinnamon
  • 2 tablespoon melted butter

cake batter:

  • 2/3 cup butter – room temperature
  • 1 cup Xyla
  • 2 teaspoons vanilla extract
  • 1 cup low fat sour cream – room temperature
  • 2 cups Pamela’s Gluten Free Flour
  • 2 large eggs – room temperature

glaze:

  • 1/2 cup Powder Xyla
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
  • 2 to 3 tablespoons water

Preheat oven to 350. Line a 7 x 11 baking dish with a piece of parchment paper (I spray the bottom of the pan with no stick spray which keeps the parchment in place while filling pan).

In a small bowl combine all the filling ingredients and set aside.

For the cake: mix the Xyla and butter until well combined. Add vanilla extract, eggs and sour cream and combine. Add flour and mix well.

Spoon 1/2 the batter into the parchment lined pan, sprinkle with 1/2 the pecan mixture and swirl them thru the batter, spoon the remaining batter on top then top with the remaining pecans.

Bake for 40 to 45 minutes. Let cool in pan. Lift parchment paper to remove cake from pan.

While cake is cooling, combine the glaze ingredients then drizzle on the cooled cake.