Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Salmon Kale Tacos

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It’s Taco Tuesday and this is a very easy with minimal work that will become a fav!

Salmon Kale Tacos

Ingredients:

  • fresh salmon steaks – cut into bite size pieces
  • fresh kale
  • corn tortillas
  • Dijon stone ground mustard
  • 1 whole garlic clove
  • salt & pepper
  • 2 tablespoons Olive Oil
  1. Heat 1 teaspoon of the olive oil with the garlic clove, add salmon pieces and lightly salt. Cook for about 5 to 7 minutes and remove from pan. Throw garlic clove away. Add other teaspoon of olive oil to pan and heat add the kale with a pinch of salt and cook until wilted.
  2. On the gas burner heat corn tortillas, spread each with some mustard, add the cooked salmon and wilted kale and you have dinner in under 15 minutes that has a huge wow factor.

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)

Egg Muffins

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Egg muffin with side of avocadoThis is an easy way to have a nutritious healthy breakfast without spending lots of time each day. These are eggs with veggies & herbs baked, store in a Ziploc bag and you can have an breakfast (or lunch or dinner) quickly. It also makes a great egg sandwich.

Egg Muffins

Ingredients:

  • 8 eggs
  • 12 to 15 cherry tomatoes
  • 10 oz spinach
  • 1 cup grated cheese
  • 1 to 2 tablespoons fresh tarragon finely chopped
  • 1/4 cup fresh parsley – finely chopped
  • 1 to 2 tablespoons olive oil
  • 1/4 cup grated parm cheese for topping
  • salt and pepper
  1. Preheat oven to 375 degrees.
  2. Heat olive oil in large skillet, add the spinach with a pinch of salt and wilt down. Remove wilted spinach to a strainer to remove excess liquid.
  3. In same pan, add the cherry tomatoes and blister.
  4. In a large bowl add the eggs, whisk together and then add the cheese, spinach, tarragon, parsley and salt & pepper and whisk together.
  5. Pour the egg mixture into the muffin tin, top with the parm cheese and bake for 30 minutes.

Roasted Pepper Garbanzo Bean Dip

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Terrific dip for chips or veggies.

Roasted Pepper Garbanzo Bean Dip

Ingredients:

  • 2 orange peppers – roasted and de-seeded
  • 1 can garbanzo beans – drained and rinsed
  • 1 tablespoon fresh tarragon
  • 2 garlic cloves
  • 1 teaspoon cumin
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 cup or more olive oil
  1. Combine all the ingredients in a food processor to combine. Add the 1/4 cup olive oil and check the consistency – if you want it thinner then add a small amount at a time until you are happy.

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.