Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

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.

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.

Roasted Pepper Garbanzo Bean Dip

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Terrific dip for chips or veggies.

Roasted Pepper Garbanzo Bean Dip

Ingredients:

  • 2 orange peppers – roasted and de-seeded
  • 1 can garbanzo beans – drained and rinsed
  • 1 tablespoon fresh tarragon
  • 2 garlic cloves
  • 1 teaspoon cumin
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 cup or more olive oil
  1. Combine all the ingredients in a food processor to combine. Add the 1/4 cup olive oil and check the consistency – if you want it thinner then add a small amount at a time until you are happy.

Sliders

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Getting close to the Fourth of July holiday so how about sliders…using Focaccia Bread cut into slider size with turkey burgers stuffed with cheese.  I served these with Endive Fennel Jicama Slaw.

Sliders

Ingredients (Focaccia Bread):

  • I topped this bread with sautéed shallots
  • 1 loaf of bread will make 9 sliders
  1. Preheat oven to 400 degrees.
  2. Mix the ingredients on a baking sheet and bake at 400 degrees for 30 minutes.

Ingredients (Turkey Burgers | makes 6 nice size sliders):

  • 1/2 lb ground turkey
  • 2 spicy sausages – casing removed – you can use chicken or pork sausages
  • 1/4 onion – grated into the meat
  • salt and pepper
  • cheddar cheese (or any kind of cheese you prefer.
  1. Combine the ground turkey, spicy sausage meat and grated onion. Salt and pepper to taste and combine. Divide the mixture into equal size sliders, form balls, stuff with cheese and make sure the cheese is surrounded by meat mixture.
  2. Either cook on stove top or grill, add more cheese to melt just before the burgers are cooked.

Ingredients (Ketchup Dressing):

  • 1/3 cup Xyla Ketchup
  • 2 tablespoons Whole Grain Dijon Mustard
  • 1/4 cup Cornichons – finely chopped
  • fresh ground pepper (to taste)
  • 1/4 teaspoon horseradish
  1. Combine all ingredients together and then schmear on the buns.
  2. Add the burgers, a slice of tomato and you are ready to go.