Healthy Old Broad

Healthy Baked Goods Recipes Made Without Gluten and Sugar

Swordfish Steaks with Olive / Artichoke Topping

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I love olives. I have loved olives since I was a kid and there are pictures of me at the beach with a jar of olives as my snack. I also love all kinds of fish. This recipe combines two of my favorite foods.

Swordfish Steaks with Olive / Artichoke Topping

Olive/Artichoke heart topping:

  • 1/2 cup drained and chopped artichoke hearts
  • 1/2 cup mixed olives: pitted and chopped (you can use any combination of flavorful olives you like: ie Green olives with Kalamata.
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice

Instructions

  1. Combine all the ingredients in a small bowl and set aside while fish cooks.

Fish:

  • 2 – 1 1/2 inch swordfish steaks
  • salt and pepper to taste
  • 2 to 3 tablespoons olive oil

Takes

Instructions

  1. In a non-stick, oven proof skillet heat the olive oil. Salt and pepper the fish to taste. Add fish to heated oil and sear on each side for 4 to 5 minutes. Place skillet in the preheated oven and cook for 22 to 25 minutes.
  2. Remove fish from oven and let sit & rest for 5 minutes. Add topping and serve.

Basil / Parsley Sauce

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This Basil and Parsley sauce is a refreshing change from tomato sauces. It is light and refreshing. Great for pastas or on top of fish. A great way to use up the basil you have been growing or the parsley you only need a couple of teaspoons full and don’t know what to do with the remaining.

Basil / Parsley Sauce

Ingredients

  • 3 cups basil
  • 2 cups parsley
  • 1 1/2 cups olive oil
  • 1 cup pecorino romano / parmesan cheese blend
  • 1/2 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne

Instructions

  1. Put all the ingredients into a food processor and blend well. If you want the sauce a bit thinner just add more olive oil.

 

Lemon Poppy Seed Cookies

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lemon poppy seed cookies

For  the lemon lovers, a delicious cookie

Ingredients:

  • 1/2 cup unsalted butter, room temperature
  • 1 cup XYLA
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 1 3/4 cup Pamela’s gluten free flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon lemon zest
  • juice of 1 large lemon or 2 small lemons
  • 2 tablespoons poppy seeds

Preheat oven to 350

Line 2 baking sheets with parchment paper

In the bowl of standing mixer combine butter and sugar

Add egg, lemon zest and lemon juice, vanilla extract and continue to combine, approx. 5 minutes (until all ingredients are well combined.

While the wet mixture is mixing, in a separate bowl whisk flour, baking powder, xanthan gum, poppy seeds and salt together.

Slowly add the dry mixture to the went until all are well combined.

Using a spring release scoop drop the dough on the parchment paper lined sheets about 2 inches apart.  Bake one sheet at a time for 8 to 12 minutes.

Let cookies cool on the baking sheet for 5 to 10 minutes before transferring to cooling rack to finish cooling completely.

I find the best way to store the cookies is in a large Tupperware like container, with parchment between the cookie layers so they don’t stick together.