Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

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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Beef Short Rib Chili / Slow Cooker

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This spicy beef short rib chili is made in the slow cooker so once assembled you can go on your way. Or make the day before and just reheat in the slow cooker when you need it.

Beef Short Rib Chili / Slow Cooker

Ingredients

  • 6 beef short ribs (about 3 1/2 lbs)
  • 6 chili de arbols
  • 2 chili ancho
  • 2 roasted jalapenos (remove skin & seeds- to turn down the heat)
  • 2 chipotle peppers
  • 2 to 3 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 2 15oz cans black beans (rinsed and drained)
  • 4 15oz cans fire-roasted tomatoes
  • 1 teaspoon red chili pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chipotle ground pepper
  • salt and pepper
  • 1 large yellow onion – finely diced
  • 1 large shallot – finely diced
  • 2 tablespoons fresh cilantro (optional)
  • 5 to 6 garlic cloves- finely chopped

Takes

Instructions

  1. Heat olive oil in a large cast iron frying pan.
  2. Salt and pepper the beef ribs on all sides
  3. Heat oil to get it really hot in large frying pan.
  4. Brown the beef ribs on all sides, remove from pan. While the beef ribs are browning put the chili de arbos and ancho chili in the heated oil to soften them up at bit – remove from pan, de-seed and place the chilies in a blender.
  5. Blender: to the chilies in the blender add the jalapenos, chipotles, 1 can of the tomato sauce, tomato paste. Puree well. Set aside
  6. Into the same cast iron pan add the onion & shallot, salt and sautee for about 3 minutes. Add the chopped garlic and sautee for another minute or so. Do not burn the garlic!.
  7. Layer the slow cooker: onion/garlic mixture, browned ribs, black beans, chili mixture from the blender, the dried spices, 3 cans of fire-roasted tomatoes, cilantro and s&p to taste.
  8. Cook on low for approximately 7 hours. Remove the ribs and cut the meat into bit size pieces and discard the bones.
  9. Serve with your favorite accoutrements (i.e.: cheese, sour cream, avocados)
  10. Another way to serve is to hollow out corn bread muffins and put the chili in the muffin…

chili in cornbread

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Chicken Wings

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Well it’s playoff time and almost Super Bowl, so party snacking will commence. I like to have the snacks as much as the next person but try to do it in a healthier way. So these are baked chicken wings…and are so easy to make.

Chicken Wings

Ingredients

  • 6 chicken wings
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon granulated garlic
  • 3 tablespoons olive oil
  • 1/2 teaspoon red chili pepper
  • 1/2 teaspoon ground chili chipotle

Takes

Instructions

  1. Preheat oven to 400 degrees
  2. Place cooling rack on a baking sheet and coat with nonstick spray.
  3. Combine all the ingredients in a Ziploc bag and massage well to combine. Place the seasoned wings on the rack and bake for 45 minutes.
  4. Wings come out nice and crunchy.
  5. Note: if you want super spicy wings just increase the amount of chili pepper and/or serve with your favorite wing sauce. You can also coat the wings while baking with your wing sauce.
  6. and if you are making more than the 6 wings that I did increase the other ingredients accordingly.

Oatmeal w/ Peanut Butter & Chocolate Chip Cookies

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Not sure what kind of cookie you want, oatmeal? peanut butter? chocolate chip? peanut butter and chocolate? well with this cookie you don’t have to decide as you get three great flavors in one.

Oatmeal with Peanut Butter & Chocolate Chip Cookies

Ingredients

  • 1 cup gluten free oats (I use Bob’s Red Mill)
  • 1/1/4 cup gluten free flour (I use Pamela’s brand)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon Xanthan
  • 1 stick room temperature unsalted butter
  • 1/2 cup Organic Coconut Palm Sugar
  • 1/2 cup XYLA
  • 1 cup crunchy peanut butter (I use Trader Joe’s brand of natural peanut butter)
  • 2 large eggs – room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (I use Enjoy Life brand)
  • 1/2 cup chopped peanuts (I use the Trader Joe’s 50% less salt kind)

Takes

Instructions

  1. Preheat oven to 350 degrees
  2. In a standing mixer combine the butter with the Palm Sugar and XYLA.
  3. While butter mixture is combining whisk flour, baking soda,xanthan and salt in a small bowl.
  4. With the mixer still running add in the peanut butter, eggs and vanilla. Mix till combined.
  5. With the mixer on low add the flour mixture. Add in the oats, chopped peanuts and chocolate chips.
  6. Using the small scoop place the dough on the parchment lined cookie sheet about 2 inches apart and bake for approx. 15 minutes.
  7. Let cool on cookie sheet for about 5 minutes than move to a cooling rack to continue the cooling.

Roasted Squashes

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Thanksgiving is over and we have a week until Hanukkah so maybe you want to eat healthier this week. This is a one roasting pan dish that is a good entrée or a side and it is really easy to make.

Roasted Squashes

Ingredients

  • 1 Acorn or Kabocha Squash – cut in half and seeds removed
  • 24 oz chopped Butternut squash or 1 whole one that you seed & cut up
  • 1 large onion sliced
  • 3 – 4 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika

Takes

Instructions

  1. Preheat oven to 400 degrees
  2. On a large roasting pan place your 2 halves the of acorn or kabocha squash, the butternut squash and onion. Sprinkle with the olive oil, salt, pepper, and paprika and bake for 55 to 60 mintues.
  3. When ingredients are cooked, scoop the acorn/kabocha squash from the skin carefully as you are going to use it as the bowl if you want, chopped removed squash and combine with the roasted butternut squash and onions…put back in squash bowls or place in serving dish and enjoy.