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)

Tomato Sauce A: Fire Roasted Tomatoes & Parmesan Cheese

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This sauce is a combination of fresh and canned roasted tomatoes.

Fire Roasted Tomatoes & Parmesan Cheese Sauce

Ingredients

  • 28 oz can fire roasted tomatoes
  • 1 large fresh tomato – oven roasted
  • 4 roasted garlic cloves
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried Italian seasoning
  • 1 cup good white wine (I used a chardonnay)
  • 1/2 block of a quartered chunk parm cheese – including rind
  • 1 bay leaf
  • 1 tablespoon fresh chopped basil
  • Olive oil
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees and roast the fresh tomatoes, shallots and garlic. Place the shallots and garlic in a aluminum foil package drizzled with olive oil, salt and pepper. Cut the tomato into quarters, cover with olive oil salt and pepper. Place all on baking sheet in preheated oven and roast for 35 to 40 minutes.
  2. In a sauce pan, combine all the ingredients and simmer for 2 to 3 hours. The piece of parm will melt in this sauce. Remove bay leaf before serving.

Tomato Sauce C: Heirloom Tomatoes, Mushrooms, Onions, Artichoke Hearts & Black Truffle Oil

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heirloom 2

From these fresh tomatoes…to a yummy sauce

Heirloom Tomatoes, Mushrooms, Onions, Artichoke Hearts & Black Truffle Oil Tomato Sauce

Ingredients

  • 3 to 4 large roasted heirloom tomatoes – quartered
  • 6 cloves roasted garlic
  • 1/4 roasted white onion
  • 1/2 white onion – finely chopped
  • 2 cups of cremini mushrooms – finely chopped
  • 1 15 oz can artichoke hearts (packed in water)
  • 2 to 3 tablespoons olive oil + more for roasting the tomatoes, onion and garlic

Instructions

  1. Preheat oven to 350 degrees: on a roasting sheet place the tomatoes and onion, coat with olive oil, salt and pepper. Place the garlic cloves in aluminum foil with olive oil, salt and pepper and roast all for 30 to 35 minutes.
  2. In a blender combine the roasted tomatoes, garlic and onion and 1/2 of the artichoke hearts.
  3. In large skillet heat the olive oil, add the onion with a pinch of salt and saute for 2 minutes, add the mushroom and continue to cook for about 6 to 7 minutes. Add the tomato sauce from the blender and the remain artichoke hearts (cut into piece). Continue to cook on a med/low heat for about 10 minutes to combine all the flavors.
  4. After you top your pasta with this sauce drizzle a bit of Black Truffle Oil for an elegant touch.

Heirloom Tomatoes and Seafood Platter

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This is a quick and light dinner for a hot summer night, weekend brunch or lunch. Tasty way to use up the fresh heirloom that are in abundance right now. As I don’t know how many you are feeding I am not going to tell you how much to buy and of course you can change up the fish to your favorites.

Heirloom Tomatoes and Seafood Platter

Ingredients

  • heirloom tomatoes (I used various colors because I thought it looked pretty)
  • fresh shrimp
  • halibut
  • salmon (left the skin on but that is your option)
  • lemons
  • salt and pepper
  • thyme, garlic flavored olive oil

Instructions

  1. Cut the tomatoes in slices.
  2. Season the fish with salt and pepper and cook in the flavored olive oil.
  3. Squeeze cooked fish with lemon.
  4. Add the fish to the platter of tomatoes, add some lemon slices and you are ready to serve.