Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Roasted Cauliflower Garbanzo Bean Dip

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Looking for a new and healthy dip, one that can sit out without any spoilage? Well here is the answer to this need. This is a dip you will serve many time over the hot summer months.

Roasted Cauliflower Garbanzo Bean Dip

Ingredients:

  • 1/2 head of cauliflower – cut into chunks
  • 1 head of garlic – whole with the head cut off to roast
  • 2 medium shallots – halved
  • 15.5 oz can garbanzo beans – drained and rinsed
  • olive oil – approx. 2 cups
  • Kosher salt
  • Fresh ground pepper
  • 1/2 lemon – juiced
  • for garnish: fresh thyme leave and smoked paprika
  • to serve: cut veggies, crackers, chips – your choice.
  1. Preheat oven to 400 degrees.
  2. Line a sheet pan with foil (it makes clean up a snap). Place the cauliflower & shallots on the sheet pan, sprinkle with some olive oil, salt and pepper. Wrap the head of garlic in a small piece of foil, sprinkle with some olive oil, salt and pepper, wrap up and place on sheet pan. Roast in oven for 30 to 35 minutes.
  3. Let the roasted veggies cool and then put in a food processor with the garbanzo beans, and some olive oil, pulse to combine. Add the lemon juice, about 1/2 teaspoon Kosher salt and lots of ground pepper (to taste), run the processor adding olive oil thru the tube until the dip is the consistency you like (some like a dip thicker than others..
  4. Place dip in serving bowl, sprinkle with smoked paprika and the chopped fresh thyme and serve.

Asparagus with Grilled Lemon and Shallots

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If you love asparagus or want to make asparagus a favorite vegetable of others try this easy recipe. It is a great side dish to go with any protein or on top of pasta for vegetarian meal.

Asparagus with Grilled Lemon and Shallots

Ingredients:

  • 1 bunch fresh asparagus (if they are the fatter ones cut in half)
  • 2 lemons – thickly sliced
  • 1 medium shallot
  • 2 tablespoons Olive Oil
  • salt and pepper
  1. Heat a large cast iron skillet on high. Add lemon slices and grill 3 to 5 minutes on each side. Remove from pan and set aside.
  2. Add the olive oil to the pan, add the shallots and lightly salt and pepper. Cook over a medium heat for 2 to 3 minutes. Remove pan and set aside.
  3. Add the asparagus to the pan and cook for about 7 to 10 minutes, until they get a nice char.
  4. Place the asparagus on a serving dish, top with the shallots and squeeze the lemon on top. Garnish the plate with the cooked lemon slices.

Chicken, Lentil & Greens Soup

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This soup is healthy, nutritious, filling and just so very flavorful.

Chicken, Lentil & Greens Soup

Ingredients

  • 6 boneless, skinless chicken thighs – cut into bite size pieces
  • 1 sweet yellow onion – diced
  • 2 medium shallots – diced
  • 2 garlic cloves – finely minced
  • 2 quarts low sodium vegetable stock
  • 1 1lb bag mixed greens: mustard / turnip / collards / spinach mix
  • 1 9oz bag snow peas – stings removed and cut into 1/2 inch pieces
  • 1/2 cup green lentils
  • 1 15oz can garbanzo beans – drained and rinsed
  • salt and pepper
  • 3 to 4 tablespoons olive oil
  1. In a dutch oven heat the olive oil. Salt and pepper the chicken pieces, add to hot oil, sauté for 10 to 15 minutes (so chicken get color but it is not cooked completely).
  2. Remove chicken from pot, add onions and shallots, salt and pepper and cook for 3 minutes.
  3. Add the minced garlic and cook for 1 additional minute. Add 1/2 cup of the vegetable broth to deglaze the pot.
  4. Add the balance of 1 of the quarts of vegetable broth and sautéed chicken and simmer for 30 minutes.
  5. Add the 2nd quart of vegetable broth, garbanzo beans and greens. Stir the mixture to combine and simmer for about 15 minutes to wilt the greens.
  6. Taste the soup to see if you need to add salt and pepper.

Pork Chops with Quinoa & Peas

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Juicy pork chops made easy with a tasty side dish of quinoa and peas.

Pork Chops with Quinoa & Peas

for the pork chops:

  • 2 bone in 1/2 inch thick pork chops

    • Ingredients

    • 1 lb chicken tenders (breast meat) – cut into bite size pieces
    • ¾ cup cornstarch
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ teaspoon granulated garlic
    • ¼ teaspoon cayenne pepper
    • 1 cup canola/vegetable oil

    Takes

    for the pork chops:

    1. 2 bone in 1/2 inch thick pork chops

    for the pork chop rub:

    • 1 teaspoon ground garlic
    • 1/2 teaspoon dried basil
    • 3 teaspoon chopped fresh thyme
    • 1/2 teaspoon paprika
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 3 to 4 tablespoons olive oil

    Takes

    Instructions

    1. combine all the rub ingredients in a large Ziploc bag and add the pork chops. Massage the rub into the pork chops and let marinate on the counter for about 15 to 20 minutes.
    2. to cook the pork chops:
    3. preheat oven to 350 degrees
    4. heat 1 tablespoon of olive oil into a cast iron skillet, add the pork chops and brown on both sides (about 3 minutes on each side)
    5. Place the skillet into the pre-heated oven and bake for about 20 to 25 minutes. Remove from oven and let rest for about 7 to 10 minutes.

    Ingredients for the quinoa:

    • 1 cup quinoa
    • 2 medium shallots – finely chopped
    • 3 cloves of garlic – finely chopped
    • 2 tablespoons olive oil
    • 2 cups of vegetable broth
    • 2 cups of peas (these can be fresh peas that you have cooked or frozen that you have thawed)
    • 1/2 teaspoon lemon zest
    • 1 teaspoon lemon juice
    • 1 tablespoon butter
    • salt to taste

    Takes

    to cook the quinoa:

    1. heat the olive oil in the sauce pan, add the chopped shallots and garlic and saute for about 3 minutes on medium heat. Add quinoa to pot with the veggie broth, increase heat to high until the mixtures starts to boil, reduce heat to simmer, cover and cook for about 20 minutes.
    2. After the quinoa is cooked add the lemon zest and juice, butter, peas and salt to taste. And you are ready to serve