Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Chicken Sausage Rice Meyer Lemon Sauce

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Before I left Hawaii I did another trip to Whole Foods and saw the largest Meyer lemons (see picture below) that had a green peel so I just had to buy them, then came upon fresh sausages that were chicken lemon & kale and I decided to marry this all together. It is an easy, healthy and oh so yummy dish.

Chicken Sausage Rice Meyer Lemon Sauce

Ingredients (for the rice):

  • 1 cup basmati rice
  • 1 garlic clove
  • pinch of Kosher salt
  1. add rice, water and garlic clove in a pan and cook per package instructions. Remove garlic clove when rice is done.

For the sausage veggie mixture:

    • 4 – chicken lemon kale sausage (casing removed)
    • 2/3 cup meyer lemon juice and zest of the lemons
    • 1 tablespoon fresh tarragon – finely chopped
    • 2 tablespoon fresh chives – finely chopped
    • 1 bunch kale – chopped
    • 1 bunch fresh asparagus – cut into 1 inch pieces
    • 1/2 medium red onion – finely chopped
    • 2 garlic cloves – grated or finely chopped
    • 3 – 4 tablespoon olive oil
    • Kosher salt
    • Kosher salt
    1. Heat the olive oil in a large pot. Saute the red onion for 3 to 4 minutes, add the chopped garlic and saute for 1 additional minute. Add the chicken sausage meat to the pan and cook until cooked thru, then add the kale and asparagus, lightly salt and pepper, and cook until the kale is wilted. Add the tarragon and chives, lemon juice, zest and lots of black pepper to taste. Mix thoroughly, add rice and combine all together.
    2. I served it with a side of cherry tomatoes that was a great paring of sweet with the lemon.

Hawaii Meyer Lemons

Hawaii Meyer Lemons

Smokey Andouille Pork Bacon Wrapped Pork Chops

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Yes, this is pork on pork but I could not resist Smokey Andoulle Pork Bacon when I say it at Whole Foods here in Hawaii; it was a must try and of course plating it with a salad does make healthy, right?

Since I am in Hawaii I couldn’t think of a better way to change up chicken than to add macadamia nuts to mustard for a coating.

Smokey Andouille Pork Bacon Wrapped Pork Chops

Ingredients:

  • 4- slices of Smokey Andouille Pork Bacon
  • 2 – Boneless Pork Loin Chops
  • salt and pepper
  • 1 bag tiny potatoes
  • 1 lemon – juice and zest.
  • olive oil
  • salad of your choice
  1. Preheat oven to 350 degrees
  2. Wrap two slices of bacon around the sides of each chop. Place on wire rack in a roasting pan. Lightly salt and pepper the chops. Bake the wrapped chops for 25 to 30 minutes.
  3. Boil the potatoes on the stove top, drain, place back in pot, add salt and pepper.
  4. Place salad mixture on a plate, add the tiny potatoes, zest of lemon and some lemon juice with a splash of olive oil. Place cooked chop on top and enjoy.

Shabu Shabu Boneless Pork Belly Heirloom Tomato Pasta

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Was walking around Whole Foods in Honolulu and saw the Shabu Shabu Boneless Pork Belly. I had never seen pork belly thinly as thinly sliced as pancetta and just had to buy it. Had already put the heirloom tomatoes in my cart and decided to give them a try together. Let me tell you this was so delicious!

Shabu Shabu Boneless Pork Belly Heirloom Tomato Pasta

Ingredients:

  • 3/4 lb Shabu Shabu Boneless Pork Pork Belly (this is pork belly that is slices very very thin)
  • 3 to 4 medium to large Heirloom tomatoes – cut into 1/2 inch pieces
  • 1 package Tinkyada gluten free brown rice pasta spinach spaghetti
  • Kosher Salt
  • Fresh Ground Pepper
  • 3 large garlic cloves – grated
  • salt & pepper to season the chicken pieces
  • 1 package of Thai Basil- chopped
  • Olive Oil
  • 1/4 teaspoon crushed red pepper flakes (of course if you like food really spicy add more)
  • parmesan cheese – grated
  1. To a bowl add the tomatoes, 1 teaspoon salt, 1/2 teaspoon of pepper, 1/4 teaspoon crushed red pepper flakes, 1/2 of the basil and grated garlic. Let sit in the bowl at room temperature for about an hour to marry the flavors.
  2. Add about 1 tablespoon olive oil to a heated pan, add the pork belly and fry for about 5 minutes.
  3. Heat large post of water and cook pasta according to package instructions. Hold 1 cup of pasta water aside when draining pasta.
  4. Add the tomato mixture into the pork belly pan and simmer for about 15 minutes. Add cooked pasta to pan with the cup of pasta water and combine all together. Remove from heat, add remaining thai basil and parmesan cheese and you are ready to eat.

Pasta w/ Peas and Basil Parsley Sauce

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This is a light and fresh pasta dish that only takes a few minutes to make.

Pasta with Peas and Basil Parsley Sauce

Ingredients

  • Basil / Parsley sauce **
  • fresh pasta (I have found a wonderful fresh gluten free pasta at Whole Foods, or you can make your own or you can even use your favorite dried pasta)
  • 1- 10 ounce package of fresh English Peas (frozen peas can be substituted)
  • Parmesan cheese – to taste
  • salt

Instructions

  1. Boil large pot of water, salt boiling water and add your pasta. If using fresh pasta that only takes a couple of minutes to cook add the fresh peas at the start. If using dried pasta add the fresh peas for the last two to three minutes of the cooking time.
  2. Drain the pasta and peas
  3. Top with the Basil / Parsley sauce and parm cheese to taste.