Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Pesto

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While your garden is abundant with basil it’s a great time to make pesto and it is really easy to do and it stores wonderfully in the freezer. Since I don’t know how much basil you have I can’t tell you how much oil you will need…just add the oil until the mixer is the consistency you like…I tend to make it on the thick side as you can always add more oil or pasta water when you use it.

Pesto

Ingredients

  • fresh basil
  • 3 to 4 cloves of garlic
  • parmesan cheese
  • olive oil
  • lemon juice
  • salt and pepper

Instructions

  1. Combine all the ingredients in a food processor.
  2. Portion into serving sizes in Ziploc bags and freeze.

Turkey Burgers

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Tired of the same old bland turkey burgers? Well, then you need to make my version.

Turkey Burgers

Ingredients

  • 1 lb ground turkey
  • 2 Chicken Sicilian Sausages with Tomatoes and Romano Cheese – casing removed
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • 1/8 teaspoon Cayenne Pepper
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground pepper

Instructions

  1. Combine all the ingredients together, form your patties and cook.
  2. For the buns I used Udi’s Gluten Free Classic Hamburger Buns.
  3. Use my 1001 Thousand Island Dressing to dress the buns.
  4. And to make the burgers a grand slam add the following:
    • Applewood Smoked bacon
    • sautéed mushrooms
    • jack cheese
    • sliced tomatoes
    • sautéed shallot slices

turkey burger stuffed

this is a loaded double double…

1001 Island Dressing

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Everyone has a recipe for 1000 Island Dressing but I have amped up the flavor to make it 1001 Island Dressing…use it to dress your burgers or your salads

Ingredients:

  • 1/2 cup mayo
  • 1/2 cup XYLA Ketchup
  • 1 tablespoon capers – drained and chopped
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon pepper
  • 4 to 5 drops Sriracha

Whisk all the ingredients together in a bowl and you have a tasty dressing.

Heirloom Tomatoes Chicken Pasta Salad

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Still had some Heirloom tomatoes to use up so decided on a chicken pasta salad. Of course if Heirlooms are not in season you can still make this with whatever your favorite tomato is. And making your own dressing is so much more flavorful. If you don’t use it all on this salad it stores well in a glass jar to use on other salads.

Heirloom Tomatoes Chicken Pasta Salad

Dressing Ingredients

  • 1 lime – zest and juice
  • 1 lemon – zest and juice
  • 1/2 orange – zest and juice
  • 2 tablespoons capers with liquid
  • 2 tablespoons Dijon mustard
  • 5 tablespoon honey
  • 2 tablespoons white wine vinegar
  • 2 tablespoon chopped fresh basil
  • 1 tablespoon fresh thyme
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper

Instructions

  1. Whisk all the ingredients together.

the Salad

This is what I made mine with – but feel free to improvise.

  • 3 cups cooked gluten free brown rice pasta
  • 3 cups of cooked chicken -cut into bit size pieces
    • 1/4 cup chopped fresh basil
  • 2 large radishes – chopped
  • 1 can artichoke hearts – packed in water – chopped
  • 1 jar Hearts of Palm – cut into pieces
  • 2 to 3 medium size Heirloom tomatoes
  • 5 scallions – finely chopped
  • 1/2 jar Kalamata olives
  • 1/2 orange pepper – chopped
  1. So of course the next step is after the salad is all combine add the salad dressing and serve.

Tomato Sauce C: Heirloom Tomatoes, Mushrooms, Onions, Artichoke Hearts & Black Truffle Oil

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heirloom 2

From these fresh tomatoes…to a yummy sauce

Heirloom Tomatoes, Mushrooms, Onions, Artichoke Hearts & Black Truffle Oil Tomato Sauce

Ingredients

  • 3 to 4 large roasted heirloom tomatoes – quartered
  • 6 cloves roasted garlic
  • 1/4 roasted white onion
  • 1/2 white onion – finely chopped
  • 2 cups of cremini mushrooms – finely chopped
  • 1 15 oz can artichoke hearts (packed in water)
  • 2 to 3 tablespoons olive oil + more for roasting the tomatoes, onion and garlic

Instructions

  1. Preheat oven to 350 degrees: on a roasting sheet place the tomatoes and onion, coat with olive oil, salt and pepper. Place the garlic cloves in aluminum foil with olive oil, salt and pepper and roast all for 30 to 35 minutes.
  2. In a blender combine the roasted tomatoes, garlic and onion and 1/2 of the artichoke hearts.
  3. In large skillet heat the olive oil, add the onion with a pinch of salt and saute for 2 minutes, add the mushroom and continue to cook for about 6 to 7 minutes. Add the tomato sauce from the blender and the remain artichoke hearts (cut into piece). Continue to cook on a med/low heat for about 10 minutes to combine all the flavors.
  4. After you top your pasta with this sauce drizzle a bit of Black Truffle Oil for an elegant touch.