Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Ahi Tuna with Cucumber Salad

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A great refreshing dinner for these hot sultry summer nights. I wanted something healthy but not too heavy and the Ahi with cucumber was the perfect dinner. And let me tell you this is so easy and quick it could become a fave.

Ahi Tuna with Cucumber Salad

Cucumber salad:

  • 1 English cucumber – thinly sliced (a carrot peeler works great for this)
  • 3 teaspoon white balsamic vinegar
  • 1/2 teaspoon XYLA
  • 1 teaspoon apple cider vinegar
  • salt & pepper – to taste

Instructions

  1. mix all the ingredients together and marinate for at least 1/2 hr. and it is ready to serve

Ahi Tuna Steak:

  • 2 ahi tuna steaks
  • salt & pepper
  • 1 tablespoon Tamari sauce

Takes

Instructions

  1. Heat cast iron skillet to super hot, heat olive oil, add the salted/peppered ahi steaks. Cook for about 3 to 4 minutes on one side (when the steak will flip without sticking to the pan it is ready for the other side). After flipping add the tamari sauce and cook this side for 3 to 4 minutes. This will give the steak a great sear and be raw in the middle – if you want your steak cooked more to medium then just leave it on the heat longer but why would you want to over cook a good piece of ahi.
  2. Plate the cucumber and place the ahi steak on top.

Peanut Butter Cookies

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Oh, so nutty peanut butter cookies as this recipe used crunch peanut butter and peanuts.

Peanut Butter Cookies

Ingredients

  • 1/2 cup (1 stick) unsalted butter – room temperature
  • 1/2 cup salted crunchy peanut butter (I use Trader Joe’s brand)
  • 1 cup 50% salted peanuts – chopped
  • 1/2 cup XYLA
  • 1/2 cup Organic Coconut Palm Sugar
  • 1 teaspoon vanilla extract
  • 1 egg – room temperature
  • 1 1/2 cups gluten free flour
  • 1 teaspoon Xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher Salt
  1. Preheat oven to 375 degrees
  2. Line cookie sheets with parchment paper
  3. In a standing mixer cream together the butter, peanut butter, XYLA and Palm Sugar. When well combined add egg and vanilla extract, continue to mix until all is combined.
  4. In a separate bowl combine the flour, xanatan gum, baking soda & powder, salt and chopped nuts. Whisk all the dry ingredients together and slowly add to the wet and combine.
  5. Using a small scoop form 1 inch ball and place on the lined cookie sheets 2 inches apart.
  6. Bake for 7 to 10 minutes. Let cookies rest on the baking sheet for about 5 minutes before moving to the wire cooling rack to finish cooling.

Orange Chicken with Radish & Bok Choy

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I was missing Chinese food, especially orange chicken. Being gluten free presents quite an issue due to the soy sauce and flour used in restaurants so I made this recipe and let’s just say “Winner, Winner, Orange chicken dinner”.

 

Orange Chicken with Radish & Bok Choy

Orange Chicken

Ingredients

  • 1 lb chicken tenders (breast meat) – cut into bite size pieces
  • ¾ cup cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon cayenne pepper
  • 1 cup canola/vegetable oil

Takes

Instructions

  1. Preheat oven to 350 degrees
  2. Combine all the above dry ingredients in a bowl or zip lock bag. Add chicken and coat completely.
  3. Heat oil to get it really hot in large frying pan.
  4. Add coated chicken and cook for approximately 10 minutes – chicken should be golden brown
  5. Remove chicken from oil to a paper towel to drain. Salt chicken while very hot.

For the Orange Sauce:

  • Zest and juice of 1 orange
  • ½ cups Orange Marmalade (I found 100% fruit St. Dalfour Marmalade at Whole Foods that does not add sugar)
  • 2 tablespoon Mirin
  • 2 tablespoons XYLA
  • ¼ teaspoon fish sauce
  • ¼ teaspoon cayenne pepper
  • 1 cup canola/vegetable oil

Takes

Instructions

  1. Combine all the ingredients in a bowl and mix well.

For the Orange Chicken:

  1. Add cooked chicken to orange sauce
  2. Spray baking sheet with non-stick cooking spray
  3. Put sauced chicken on baking sheet and bake for 15 minutes – which chicken is baking make the bok choy

Bok Choy & Radishes

  • 4 heads bok choy – cut in half
  • 5 to 6 radishes – sliced
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon Mirin
  • Salt to taste

Takes

Instructions

  1. Heat oil, add bok choy and radish slices, Mirin and salt, saute’ for 9 to 10 minutes.
  2. Plate bok choy and radishes, add orange chicken to serving dish.
  3. I would serve this dish with rice.