Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Roasted Chicken Veggie Salad

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Sometimes you want a salad but just not the same old lettuce / protein / veggie salad, well that is the way I was feeling but wanted to eat healthy so I just bought some chicken and veggies and roasted the whole lot and it combines to a tasty salad.

Roasted Chicken Veggie Salad

Ingredients for roasting:

  • 4 medium beets (washed, place in foil with olive oil, salt and pepper)
  • 1 head of cauliflower – chopped into pieces
  • 1 large bunch of broccoli – chopped into pieces
  • 1 large zucchini- – chopped into 1/2 inch pieces
  • 2 Meyer lemons – cut in half
  • 1 lime – cut in half
  • 1 package chicken thighs (because that is what I prefer – you can use whatever chicken part you like)
  • 1 container of mini heirloom tomatoes
  • salt and pepper
  • olive oil
  • granulated garlic
  • sweet paprika

additional salad ingredients: these are what I like but feel free to add your faves.

  • 1 jar kalamata olives – drained
  • 1 can corn
  • 1 jar hearts of palm
  • the remaining tomatoes cut in half
  1. Preheat oven to 400 degrees – totally roasting time about 1 hr.
  2. Line a three of baking sheets with foil – makes cleanup a breeze.
  3. Place the beet packet in the oven and bake for 20 minutes.
  4. On one baking sheet place the cauliflower & broccoli, toss with olive oil, salt and pepper – add sheet to oven with the beets and bake together for another 20 minutes.
  5. On the other baking sheet place the chicken pieces, salt pepper, garlic and paprika on both sides and add to over at the same time as the cauliflower/broccoli sheet to bake.
  6. On the third baking sheet add 6 to 8 of the tomatoes, zucchini, olive oil, sat and pepper and place the lemon and lime halves cut side up and add to the oven for the final 20 minutes.
  7. Let pans cool for about 20 minutes and cut chicken, cauliflower and broccoli into bit size pieces. Place in large bowl. Squeeze the lemons, limes and roasted tomatoes over the salad ingredients, toss together. Add the additional salad ingredients and toss together again. Taste for salt and pepper.
  8. Note: slice the cooked beets and add to plated salad so the entire salad doesn’t turn red.
  9. And your salad is ready to enjoy.

And your salad is ready to enjoy.

Roasted Cauliflower Garbanzo Bean Dip

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Looking for a new and healthy dip, one that can sit out without any spoilage? Well here is the answer to this need. This is a dip you will serve many time over the hot summer months.

Roasted Cauliflower Garbanzo Bean Dip

Ingredients:

  • 1/2 head of cauliflower – cut into chunks
  • 1 head of garlic – whole with the head cut off to roast
  • 2 medium shallots – halved
  • 15.5 oz can garbanzo beans – drained and rinsed
  • olive oil – approx. 2 cups
  • Kosher salt
  • Fresh ground pepper
  • 1/2 lemon – juiced
  • for garnish: fresh thyme leave and smoked paprika
  • to serve: cut veggies, crackers, chips – your choice.
  1. Preheat oven to 400 degrees.
  2. Line a sheet pan with foil (it makes clean up a snap). Place the cauliflower & shallots on the sheet pan, sprinkle with some olive oil, salt and pepper. Wrap the head of garlic in a small piece of foil, sprinkle with some olive oil, salt and pepper, wrap up and place on sheet pan. Roast in oven for 30 to 35 minutes.
  3. Let the roasted veggies cool and then put in a food processor with the garbanzo beans, and some olive oil, pulse to combine. Add the lemon juice, about 1/2 teaspoon Kosher salt and lots of ground pepper (to taste), run the processor adding olive oil thru the tube until the dip is the consistency you like (some like a dip thicker than others..
  4. Place dip in serving bowl, sprinkle with smoked paprika and the chopped fresh thyme and serve.

Cauliflower Pancakes with Lox and Herb Cream Cheese

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These cauliflower pancakes are so tasty, low carb and a great replacement for bread or bagels.

Ingredients for pancakes:

  1. 2 cups riced cauliflower
  2. 1 tablespoon fresh tarragon – finely chopped
  3. 1 1/2 tablespoons fresh chives – finely chopped
  4. 1/2 teaspoon kosher salt
  5. 1/4 teaspoon pepper
  6. 1/2 cup crushed Glutino gluten free pretzels  http://www.glutino.com/products/
  7. 1/4 cup grated parm cheese
  8. 2 eggs – beaten
  9. 1 to 2 tablespoons olive oil

Combine ingredients 1 thru 8 together in a bowl.

Heat the olive oil in a large skillet. Add the cauliflower mixture 1/4 cup at a time to form a pancake. This mixture will make 4 large pancakes.

Cook on each side for 3 to 5 minutes.

Ingredients for herbed cream cheese

  1. 1 container of light whipped cream cheese
  2. 1 to 2 tablespoons chopped fresh tarragon
  3. 1 to 2 tablespoons chopped fresh chives

combine all the ingredients together.

Other ingredients:

  • lox
  • tomato
  • sliced red onion
  • capers for granish
  • lemon for garnish

build like you would if you were making bagels, lox and cream cheese.

Roasted Chicken & Vegetables Biscuit Topped Pot Pie

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Nothing better than a good old fashion Chicken Pot Pie, well this is an elevated flavorful gluten free version that you will just love.

Lemon-Thyme Chicken with Carrots and Potatoes

Ingredients for roasting:

  • 6 chicken thighs
  • 1 lb carrots
  • 1 head of cauliflower
  • 6 springs of rosemary
  • 6 springs of thyme
  • salt and pepper
  • paprika
  • olive oil
  1. Preheat oven to 400. On a rimmed baking sheet place the chicken, carrots, and quartered cauliflower. Season all with salt, pepper and paprika and toss with olive oil. Place the rosemary and thyme springs under the chicken thighs. Bake in oven for 35 to 40 minutes.
  2. While the roasting is happening you get to make the rest of the pie:

for the pot pie gravy:

  • 1 large yellow onion – finely diced
  • 4 large cloves of garlic – finely minced
  • 10 oz sliced crimini mushrooms
  • 3 to 4 tablespoons olive oil
  • 1/2 cup Pamela’s Gluten Free Flour
  • 1/3 cup unsalted butter
  • 3 cups of vegetable broth – divided
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • 1 cup frozen peas
  • 1 cup frozen roasted corn
  1. In an over proof frying pan heat the olive oil, add the onion, salt and saute for 5 to 7 minutes. Add the mushrooms to the onions and continue to cook for 5 to 6 minutes, add the chopped garlic and continue to saute for 3 more minutes.
  2. Add the butter and flour to the pan and cook for 3 to 5 minutes, add the thyme and rosemary, 2 of the cups of the vegetable broth and cook for about 10 minutes and you should have a nice thick gravy. Taste to see if you need to add any additional salt and pepper. Add the frozen vegetable to the pot.
  3. When the chicken and vegetables are done roasting cut into bit size pieces and add to gravy. Stir to combine all the ingredients. Top with biscuit dough (see below) and bake at 450 for about 20 minutes.

for the biscuits:

  1. Mix the dry ingredients together, add the butter and combine with you hands or pastry blender until the mixture looks like coarse crumbles. Add the milk, stir and combine to form the batter.

for the biscuits:

  • 2 cups Pamela’s gluten free flour http://www.pamelasproducts.com/
  • 1 tablespoon baking powder
  • 2 teaspoon Xyla http://www.xylitolusa.com/
  • 1/2 teaspoon unsalted butter
  • 1 cup of unsweetened vanilla almond milk

Black and Orange Veggies

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As I am still having to eat soft food I wanted to roast some vegetable and yet create an easy to do ahead dinner for Halloween so you can eat a healthy meal before getting jacked up on sweets and I came up with this creation. This dish can be a entrée or a side dish to any chicken or fish you cook or both as you can make the rice and roasted veggies and use them as a side and then the next night make the veggies into another meal.

I know it looks like there are a lot of steps to this, but it is really very easy to cook up.

Black and Orange Veggies

Rice:

  • 1 cup black rice
  • 2 cups vegetable broth

Instructions

  1. cook according to package directions

Roasted Veggies:

  • 2 – 12oz bags butternut squash (as I can be lazy about chopping up a whole squash)
  • 2 – 12oz bags cauliflower (again if you want you can just cut up a head of cauliflower
  • 1 large yam or two small ones – sliced into 1/4 inch rounds (and I just leave the skin on)
  • 2 to 3 tablespoons of olive oil
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika

Takes

Instructions

  1. Place all the cut veggies on a large rimmed baking sheet, coat with the olive oil, granulated garlic & paprika. Bake in oven for 40 -45 minutes.

Sauteed Veggies:

  • 2 – 5oz bags of power greens (which combines kale, swiss chard and baby spinach)
  • 1/2 large red onion – finely diced
  • 1 teaspoon chopped garlic
  • 2 teaspoons olive oil
  • salt

Instructions

  1. Heat olive oil in large saute pan, add red onion and salt – cook for a few minutes, add chopped garlic and continue to cook for another minute or so. Add the greens with some salt and continue to cook until wilted.

Black Beans:

  • 1 can drained and rinsed black beans
  • 2 tablespoons fresh chopped cilantro

Takes

Instructions

  1. Just add the cilantro to the beans.
  2. When all the ingredients are cooked and ready you can combine in a large to serve or if you are using the veggies from another meal then you can layer them (leave a couple of yam slice out to make the pumpkin faces on) in a loaf pan top with 1 tablespoon of parm cheese and bake at 350 for 25 minutes…please note that the loaf does not really hold together when you cut into it but it is a fun presentation. Or you can layer it up in individual oven proof bowls or even on large oven proof container.

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