Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Panzanella Caprese Chicken Salad

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If one type of salad is good why not combine a couple different ones to make one fantastic salad.

It is not easy to find gluten free bread to make good croutons but I have now figured out how to do it….yeah me.  Everyone loves a good Caprese salad but it is more an appetizer than a meal. So I decided to combine the two and add chicken with a basil dressing and it was a “wow”  Don’t freak out about baking your own bread, I have made this Focaccia Bread in several different flavors and it is always good and easy to do (and this olive focaccia makes a yummy sandwich bread).

This might seem like a lot of ingredients and process but it is really easy and totally worth it.

Kalamata Olive Focaccia Bread

Ingredients:

  • 1 cup warm water (around 105 degress)
  • 1 tablespoon XYLA
  • 1 tablespoon active dry yeast (it is more than one package)
  • 1 1/2 cups Pamela’s Gluten Free Flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon Kosher salt
  • 1/2 cup chopped Kalamata olives
  • 1 egg
  • 2 tablespoons olive oil
  1. Preheat oven to 400 degrees.
  2. Dissolve the sugar in the warm water, add the yeast, stir and let stand for about 5 minutes.
  3. While the yeast is doing it’s thing combine the flour, xanthan gum, salt and olives in a bowl.
  4. After the yeast has bloomed add 2 tablespoons and egg to it and mix well. Add the wet ingredients to the dry and combine well.
  5. Spray a 9 x 9 inch baking pan with non-stick spray, add the batter, cover with saran wrap and let sit for at least 20 minutes in a warm place to let batter rise.
  6. Remove saran wrap, bake for 25 minutes, let cool in pan.
  7. To make the croutons: slice the bread into croutons place on dry baking sheet in a 300 degree oven for 17 to 20 minutes.

Basil Dressing

  • 1 cup fresh basil
  • 1 cup olive oil
  • 1 garlic clove
  • zest of 1 lemon
  • juice of 1/2 lemon
  • 1/2 teaspoon pepper
  • 1 teaspoon Kosher salt
  • 1 teaspoon white balsamic vinager
  • 2 teaspoon Mirin
  1. Combine all the ingredients in a food processor or blender and you have a very tasty dressing,

The Salad

Combine the following on a platter (you can use as much or as little of each depending on how large you are making the salad).

  • Cooked Chicken: this can be leftover chicken you have, roasted chicken thighs or breast.
  • fresh mozzarella balls or a mozzarella log cut up into pieces
  • pitted Kalamata olives, sliced in half
  • baby Heirloom tomatoes – halved
  • the croutons
  • avocado – sliced up
  1. Place all the ingredients on a platter and drizzle with the basil dressing.

Almond Cookies

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Sometimes you feel like a nut and sometimes you don’t, well I was in the mood for almonds and what better way to eat them than in a delicious cookie.

Almond Cookies

Ingredients:

  • 1 stick unsalted butter – room temperature
  • 1 cup Xylitol
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 egg – room temperature
  • 1 stick unsalted butter – room temperature
  • 1 cup Pamela’s Gluten free flour
  • 1 cup Almond Meal
  • 1 teaspoon baking powder
  • 1 teaspoon Xanthan
  • 1 cup unsalted dry toasted sliced almonds + extra for garnish
  1. Pre heat oven to 350 degrees.
  2. Line baking sheets with parchment paper.
  3. In a standing mixer cream the butter and Xylitol together, when combined add in the extracts and almond butter, combine and then add the egg. Scrape the bottom of the mixing bowl to make sure all the ingredients are well combined..
  4. In a separate bowl combine the flour, almond meal, baking powder, xanthan, and sliced almonds. Whisk the dry ingredients together.
  5. Slowly add to the wet ingredients and combine well.
  6. Using a small scoop place on lined cookie sheets at least 1 1/2 inches apart. Slightly smoosh the cooking down and add a few slices of almond slices to the top. Bake for 9 to 11 minutes. Let sit on baking sheet to cool completely.

Coleslaw (no mayo)

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I like coleslaw but am not a huge mayo fan. This coleslaw is perfect for bbq’s, buffets, or really anytime. Really easy if you buy the cabbage already shredded in the bag. Perfect side for the Salt & Pepper Chip Baked Chicken.

Coleslaw (no mayo)

Ingredients (Salad):

  • 1/2 bag sugar snap peas – cut in 1/4 in pieces
  • 1 yellow pepper – diced
  • 1 bag (9oz) shredded greens (includes green and red cabbage and carrots)

Ingredients (Dressing):

  • zest of 2 lemons and juice of 1 lemon
  • zest and juice of 1 lime
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons Xyla
  • 1 teaspoon of wasabi paste
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh thyme
  • 1/4 cup olive oil
  • salt and pepper to taste
  1. Whisk the dressing ingredients together and combine with the slaw ingredients.

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.

Franks & Beans 2.0 aka Kielbasa and Beans

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Tasty, easy, under 15 minutes One Pan Meal.

Franks & Beans 2.0 aka Kielbasa and Beans

Ingredients

  • 1 Pederson’s Uncured No Sugar Added Kielbasa – sliced into pieces
  • 1/2 cup chopped finely diced red onion
  • 2 – 15oz cans White Kidney Beans – drained and rinsed
  • 6 oz baby spinach
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried cumin
  • 1/2 teaspoon paprika
  • 2 tablespoons Dijon mustard
  • 1 to 2 tablespoons olive oil
  • salt and pepper to taste
  1. Heat large skillet with 1 tablespoon of olive oil – add chopped onion and saute for 3 to 5 minutes (until translucent). Add the kielbasa slices to pan with cooking onions and continue to saute until the kielbasa pieces get some color (brown color equals good taste). At this time add the drained beans with the spices and cook for about 2 minutes. Add the spinach to the mixture with a pinch of salt and pepper and continue to cook until wilted. To this mixture add the Dijon mustard – mix together and you are ready for dinner