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.

Orzo Vegetable Salad with Citrus Dressing

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It’s getting to be summer time and that usually means more salads to eat. This Orzo salad with citrus dressing is light, tasty and can be brought to a pool party or picnic without spoilage worries. It can be served as a vegetarian dish or add chicken sausage like I did. Not a fan of the veggies I put in this salad than add the veggies you and your family like best.

Orzo Vegetable Salad with Citrus Dressing

Dressing Ingredients:

  • 1 lime – zest and juice
  • 1 Meyer lemon – zest and juice
  • 1/2 orange – zest and juice
  • 2 garlic cloves – grated
  • 1 shallot – grated
  • salt and pepper to taste
  • 1 tablespoon whole grain Dijon mustard
  • 1 tablespoon capers
  • 2 tablespoons honey
  • 2 tablespoons fresh tarragon – finely chopped
  • 1/3 cup white balsamic vinegar
  • 1 cup olive oil
  1. while the orzo pasta is cooking combine all the ingredients for the dressing and whisk together

Orzo Veggie Salad Ingredients:

  • 1- 12 oz Delallo Orzo
  • 1 package baby broccoli
  • 1 package chopped cauliflower
  • 4 Perisian cucumbers – chopped
  • 1 yellow pepper ( or your favorite color) – chopped
  • 1 jar Kalamata Olives
  • mini heirloom tomatoes – halved
  • salt and pepper
  • 3 to 4 tablespoons olive oil
  • option: your favorite flavor of chicken sausage – cut into pieces
  1. Cook orzo per package instructions. When done, drain and rinse in cold water to start the cooling process. Transfer from strainer to large bowl and add about 1/2 cup of the salad dressing so the orzo can start absorbing it.
  2. In the pot where the orzo was cooked heat 3 tablespoons of olive oil, add the broccoli and cauliflower, salt & pepper and saute for 5 to7 minutes. Remove from pot and add to orzo bowl. Add chopped pepper, cukes, olive and tomatoes. Add additional dressing and toss all together.
  3. If you are adding the sausage, add about 1 tablespoon of olive oil to the pot and saute for about 3 to 5 minutes then add to salad.

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.

Prosciutto Peas Pasta with Meyer Lemon Parm Sauce

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Looking for an easy to recipe that is perfect for company or just a tasty easy dinner you need to make this pasta dish.

Prosciutto Peas Pasta with Meyer Lemon Parm Sauce

Ingredients:

  • 1 tablespoon olive oil
  • 4 oz prosciutto – sliced into lardons
  • 1 medium shallot – finely chopped
  • 2 garlic cloves – grated
  • 2 Meyer lemons – zest and juice
  • pepper to taste
  • 1/4 cup white wine
  • 1 cup of fresh peas
  • 1/4 cup fresh thyme – finely chopped
  • 1 9oz package of fresh gluten fee pasta
  • salt for the pasta water
  • 2 cups grated parm cheese
  1. start a large pot of water to boil for the pasta.
  2. Heat the olive oil in a large non stick skillet. Add the prosciutto lardons to the pan and cook until almost totally crispy. Add shallots, garlic and pepper and saute for an additional 2 minutes. Add lemon juice & zest and wine, reduce heat to simmer and cook for about 15 minutes.
  3. Water is boiling, add salt and cook the pasta and fresh peas together – about 2 to 3 minutes. Reserve 3/4 to 1 cup of the pasta water, drain the pasta and peas.
  4. Add the cooked pasta and peas to the simmering sauce with 1 cup of the parm cheese. Mix well to combine. Add the pasta water and other cup of parm cheese and continue to combine, simmer on low for about 3 minutes.
  5. Add fresh chopped thyme and serve.

Vanilla Tea Cakes

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I received a Flower Petits baking pan from my friend Tessa’s son, Parker who is 7 for my birthday.  I wanted to use it and thought vanilla petit cakes would be good (even topped some with melted chocolate, because sometimes chocolate just makes things even better).  These tea cakes would be perfect to make for Mom for Mothers Day, having tea with friends or just for any old time.

Vanilla Tea Cakes

Ingredients:

  • 1 stick unsalted soften butter
  • 1/3 cup sour cream
  • 3 teaspoons vanilla extract
  • 1 vanilla bean – split with the seeds scraped out
  • 1 cup Xyla
  • 2 1/4 cups Pamela’s Gluten Free Flour
  • 1/2 teaspoon Kosher salt
  • 1 1/2 teaspoon xanthan gum
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • non-stick spray
  1. Preheat oven to 350 degrees.
  2. Spray thoroughly the baking pan with non-stick spray.
  3. In a standing mixer combine the butter, Xyla and sour cream. Add the vanilla extract and vanilla bean seeds.
  4. In a separate bowl combine the Flour, salt, xanthan, baking powder and soda, whisk together.
  5. Slowly add the dry ingredients to the mixer and combine.
  6. I used a small scoop to place the dough in the flowers of the pan – fill only 1/2 way.
  7. Bake at 350 for 22 to 25 minutes.
  8. Let cool in pan for 10 to 15 minutes, then let finish cooling on wire rack.
  9. Option: melt your favorite chocolate in a double boiler, add a splash of vanilla and a splash of decaf coffee, and dip the vanilla cakes lightly into the chocolate.