Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Roasted Brussels Sprouts

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I know Brussels Sprouts are usually not a favorite vegetable but let me tell you that if you roast them you and the family will love them.

Roasted Brussels Sprouts

Ingredients

  • Brussels sprouts – cut in half
  • olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees.
  2. Combine all the ingredients on a baking sheet and roast in the oven for approximate 30 minutes…..and then you are ready to serve.

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.

Roasted Garlic / Tomato Salad Dressing

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Fresh and yummy (and gluten free) salad dressing.

Preheat oven to 400 degrees

Roasted Garlic:

Cut the top of 1 head of garlic, place in center of piece of foil, sprinkle with salt and pepper and 1 to 2 tablespoons of olive oil.  Wrap tightly and bake for 1 hr.  Set aside to cool.

Roasted Tomatoes:

  • 1/2 lb mini heirloom tomatoes
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil

Combine all the ingredients on a rimmed baking sheet and roast for 15 minutes.

Set aside to cool.

In the food processor puree the roasted tomatoes and roasted garlic

Pour puree thru a strainer.

for the dressing mixture:

Add the strained tomato garlic mixture back into the food processor and add

  • 1 teaspoon Kosher salt
  • 1/2 teaspoon pepper
  • zest and juice of 1 lemon
  • 1 tablespoons chopped fresh thyme
  • 1/4 cup chopped fresh basil

blend till well combined and serve over your fresh salad.

 

Chorizo Stuffed Mini Peppers

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A great game day snack that you can actually sneak greens into that is also crunchy and cheesy.

Chorizo Stuffed Mini Peppers

Ingredients

  • 1- chorizo sausage – casing removed (you could use a spicy chicken sausage if you don’t want chorizo)
  • 1 package of mini peppers – seeded and cut in half
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 medium shallot – finely chopped
  • 1 1/2 cups mixed greens (or just spinach if you prefer)
  • 1 tablespoon olive oil
  • salt

Takes

Instructions

  1. In a large frying pan heat the olive oil…add the chorizo meat, crumble the sausage while it is cooking and cook thoroughly. Remove from pan and set aside to drain.
  2. Into the same pan that the chorizo was cooked in saute the chopped shallot, add salt, for about 3 minutes. Add the greens to pan and wilt down. Remove shallots and greens to drain.

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Salmon Spinach Tacos

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Salmon Spinach Tacos are a quick and easy recipe that can be ready in under 20 minutes and is sure to wow your friends and family as it has mine….

Salmon Spinach Tacos

Ingredients

  • 2 medium size salmon fillets
  • 1/2 10oz bag of baby spinach
  • 2 cloves of black garlic (or if you can’t find black garlic which is a milder garlic you can use roasted garlic) **
  • corn tortillas (this recipe will make approx. 8 tacos)
  • 2 to 3 tablespoons olive oil
  • salt and pepper to taste
  • Whole Grain Dijon Mustard

Takes

Instructions

  1. Cut salmon into bit size pieces and season with salt & pepper
  2. Heat olive oil in large frying pan, add garlic and heat for 1 minute. Add spinach and cook until wilted. Remove spinach from pan and set in strainer to release any excess liquid.
  3. Add salmon to the heated pan and sauté until done. This only takes a few minutes.
  4. I heat the corn tortillas over the gas burner. You can do this while the salmon is cooking and but them in a clean kitchen towel to keep warm.