The Gurrola Family

Tag Archives: Paleo

Mediterranean Chicken

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Put dinner on the table in minutes with this Healthy Instant Pot Mediterranean Chicken recipe. It has traditional Greek flavors using tomatoes, kalamata olives and oregano. So tasty and so simple to prepare. 

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

• 4 servings

INGREDIENTS

• 3-4 Skinless boneless chicken breasts

• 1 can no salt diced tomatoes

• 1/2 onion diced

• 2 TBS minced garlic

• 20-25 pitted Kalamata olives

• 2 TBS extra virgin olive oil

• 2 TBS All Purpose Greek Seasonings

• 1 TBS dried oregano

INSTRUCTIONS

1. Cut each chicken breast into 4-5 large pieces.

2. Turn Instant Pot on Saute

3. Add oil, diced onions, and garlic and cook for 3-4 minutes.

4. Sprinkle both sides of chicken pieces with Greek seasoning.

5. Place 1/2 of the chicken breasts into the Instant Pot and brown on both sides (this will take about 3 minutes per side). Working in batches, remove and set aside the first batch and add the second batch. Remove all of the chicken once browned.

6. Add the canned tomatoes, olives and dried oregano.

7. Using a wooden spoon scrape up all of the brown bits stuck to the bottom of the Instant Pot.

8. Arrange the chicken breasts into the tomato-olive mixture.

9. Set the Instant Pot on Manual/High for 15 minutes.

10. Allow it to self-release for 10 minutes, then pressure release until all of the steam has escaped.

11. Serve over a bed of fresh mixed greens!

Gluten Free Gingerbread

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Gluten Free & Vegan Gingerbread This recipe makes moist and cake-like gingerbread that packs a sneaky serving of black beans in each bite. They are loaded with protein, fiber, and nutrients for a healthier treat. (I’ll be adding another more crisp option)

Ingredients

• 1 1/2 cups cooked black beans , or 1 (15 oz.) can drained and rinsed

• 1/2 cup gluten-free flour blend

• 1/4 cup melted coconut oil

• 3/4 cup coconut sugar

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1 teaspoon vanilla extract

• 1 tablespoon blackstrap molasses

• 2 teaspoons apple cider vinegar

• 1 tablespoon coarse granulated sugar , for topping (optional)

Instructions

1 Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper. In the bowl of a large food processor fitted with an “S” blade, combine the black beans, flour, oil, sugar, ginger, cinnamon, cloves, salt, baking soda, vanilla, molasses, and vinegar. Process until a smooth batter is formed.

2 Pour the batter into the lined baking dish and sprinkle the top with the tablespoon of coarse sugar, if desired. Bake until the top feels firm to a light touch, about 25 to 30 minutes. Cool completely before removing the bars from the pan and slicing.

3 These bars will keep well at room temperature for up to 48 hours tightly covered, but for best shelf life keep them in an airtight container in the fridge for up to a week.

Easy Breakfast Cups

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Breakfest-Muffins1This recipe has saved our morning sanity. It’s so easy and we make a bunch all at once so we have 1 – 2 weeks worth of breakfasts DONE and ready to go.

Our mornings start bright and early at 5:15am so it’s a huge time saver when you have kids to get ready and get out the door!

Ingredients:

12 Eggs
Cheese (Any Type, Your Choice)Sausage Bits, Bacon Bits (Pre-Cooked)
Diced Onions
Potato (Cubed, or Shredded, dehydrated or slightly pre-cooked)
Fresh Salsa
Olive Oil
Muffin Tin

Directions:

Lightly spray or rub down your muffin tin with olive oil. Simply add a few onions, bacon bits, cheese, and potatoes to each cup. Then crack 1 egg over each cup. Place in oven at 325 degrees for 20-30 minutes. Just pull side of egg cup with a fork and if the cup comes up easily its done cooking.

Tah-Dah! You just made breakfast for a week!

In our house we make 2-3 dozen every Sunday. We just store them in baggies in the fridge. Each morning we just pre-heat our toaster oven while we are making our coffee and pop 3-6 into the oven to warm. By the time our coffee is ready so is breakfast!

You can mix and match different veggies and meats into your cups each week to spice it up. Or even scramble your eggs before and just pour them in for a different texture! This recipe is so easy you can even let your kids help out. The tasty possibilities are endless!

Cucumber Noodle Salad

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CucumberNoodleSalad
What we absolutely love about this dish is that you can make it as simple as you want or as fancy as you want!

First you need the right tools.

We used a Veggetti to noodlize our cucumbers. It works well, but if your cucumber is too large it will not fit.

Also if you have limited strength or grip it can be difficult to use.

Paderno World Cuisine Spiralizer Pro 4-Blade

You may want to consider getting a Paderno World Cuisine Spiralizer Pro, it takes up more storage space but is much easier to use if you have limited grip and strength in your hands.

Ok now on to our recipe!

Veggetti-LongIngredients

3 TBSP fresh lemon juice [or lime!]
3 TBSP extra virgin olive oil
2 TBSP apple cider vinegar
2 TBSP rice vinegar
¼ tsp soy sauce
⅛ tsp dill [fresh or dried]
⅛ tsp ground pepper
½ tsp fresh minced garlic
¼-1/2 cup fresh chopped green onion, plus extra to garnish
2 TBSP honey
1 pinch of toasted sesame seeds and chia seeds
3 large cucumbers

Instructions
Grab a giant English cucumber, a spiral slicer/veggie peeler, and follow the kitchen gadget instructions to noodlize your 3 cucumbers!
Whisk everything together and pour over noodles.
Let them sit at room temperature to soak up all the yummy dressing for 10 min or so then pop it in the fridge to chill a bit.
Garnish with cilantro or chopped green onion. Crushed peanuts or cashews are great too!
It’s ridiculously easy to customize based on what you have available as well as what you prefer taste/topping-wise!

Tips: To fancy it up noodlize some carrots and toss in some peas.
To spice it up add some wasabi to your dressing mixture.

 

Here You Can Find Our Full Reviews for the
Veggetti & the Panderno Spiralizer Pro

Salmon Salad

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SalmonRecipe-FBszIngredients

1 Cup of cooked salmon
1 Lemon juice & zest
1/4 cup mayonnaise
2 Tablespoons minced dill
2 Scallions, thinly sliced
1 Celery stalk, thinly sliced
1 Green onion diced
1 Cucumber, cut into rounds

Directions

Put salmon into a large bowl and break into chunks with a fork. Add lemon zest and juice, mayo, dill, scallions, green onion and celery and toss together until evenly mixed.
Chill mixture in fridge for at least 30 min. Then scoop about 1 tablespoon of the mixture onto each cucumber round, and top with additional dill for garnish.
Serve immediately.

Recipe Variation: Also try it with fresh diced shrimp & swap out the mayo for fresh avocado!

Possible Health Benefits:

1. Eating salmon is beneficial in the treatment of osteoarthritis and other inflammatory joint conditions. Salmon contains small proteins called bioactive peptides. One in particular, called calcitonin, has been shown to increase, regulate and stabilize collagen synthesis in human osteoarthritic cartilage. This salmon-found protein also improves bone density and strength.

2. Eating salmon makes you smarter and happier. The brain is 60 percent fat and most of that is the omega-3 fatty acid DHA. Thirty percent of the grey matter in the brain is DHA showing how critical it is to brain function and a healthy nervous system. Eating salmon regularly has been shown to reduce the risk and incidence of depression, hostility in young adults and cognitive decline in the elderly.

3. Eating salmon increases your cardiovascular health. As noted, salmon contains high levels of the omega-3 fats, EPA and DHA. These fats are responsible for many cardiovascular benefits such as reducing inflammation, keeping the blood from clotting excessively and relaxing and dilating the arteries. When eaten two to three times per week, salmon can protect you from problems such as heart attack, stroke, arrhythmia, high blood pressure and high triglycerides.

4. Salmon protects your eyes. Eating salmon twice a week has been shown to significantly decrease the risk of macular degeneration — a chronic eye condition that leads to loss of vision. For the treatment and prevention of a condition called dry eye syndrome, eat two to four servings per week.

5. Salmon helps build children’s brains. Eating salmon while pregnant and nursing can boost learning capability and academic performance in children. Salmon contains high levels of DHA (decosahexaenoic acid) which is the main structural fatty acid in the central nervous system and retina. Feeding salmon to preschool children also aids in the prevention of ADHD and can even boost academic performance.

6. Salmon’s an excellent source of vitamin D. Sufficient vitamin D is crucial to maintaining optimal health. A deficiency of this essential vitamin has been linked to an increased risk of cancer, cardiovascular disease, multiple sclerosis, rheumatoid arthritis and type-1 diabetes. One can of salmon, for example, contains a day’s worth of vitamin D.

7. Salmon helps you sleep. Salmon is an excellent source of tryptophan, an all-natural sedative. Studies show that tryptophan increases sleepiness in subjects with mild insomnia and helps to shorten the time it takes to fall asleep.

Breakfast Tostadas

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 First of all you need a fabulous flourless tortilla recipe. We got our recipe from Paleo Newbie. (Link Here)

We added a tablespoon of corn meal to the recipe and poured our tortillas a little thinner. We wanted ours to be able to have a crispy crunchy texture.

Once you have your tortillas made you sprinkle them with cinnamon while they are still hot.

Then when they have cooled spread them with your favorite natural peanut butter.

Then top with your favorite fresh fruit!

For an extra bit of goodness try drizzling a bit of fresh honey on top! Other great topping ideas: Chia Seeds, Sunflower Seeds, Banana Slices, or Peach Slices.

Health Benefits of Cinnamon

Some research has found that a particular type of cinnamon, cassia cinnamon, may lower blood sugar in people with diabetes. Studies of cinnamon for lowering cholesterol and treating yeast infections in people. Lab studies have found that cinnamon may reduce inflammation, have antioxidant effects, and fight bacteria.

Rich Brownies

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image

Sweet Potato Brownies
Prep time: 35 mins Cook time: 30 mins Total time: 1 hour 5 mins
Serves: 5-8

Ingredients
2 large sweet potatoes
3 eggs, whisked
¼ cup Coconut Oil, melted
1 cup raw honey
½ cup almond milk
¼ teaspoon vanilla extract
2 tablespoons Coconut Flour
1 cup Almond Flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon cinnamon
1 pinch of salt
½ cup Enjoy Life Chocolate Chips

Instructions
Time to bake that sweet potato. Preheat your oven to 400 degrees, use a fork to puncture holes all around it, then throw in the oven for 25-30 minutes.

Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. And turn your oven down to 350 degrees.

Now add your wet ingredients: eggs, coconut oil, honey, almond milk and vanilla to the bowl and mix together.

Then add your dry ingredients: almond flour, coconut flour, cocoa powder, baking powder, baking soda, cinnamon, salt and chocolate chips.

Mix well to incorporate all that goodness.
Pour into an 13×8 glass baking dish (if using metal dish line with parchment paper.)
Bake for 30-35 minutes.
Let rest to cool a bit.

Try not to eat them all in one sitting. Like what may have happened in our kitchen….oops.

That’s what happens when your excited about all those healthy antioxidants, great vitamins & fiber! 🌟🍴