The Gurrola Family

Category Archives: Recipes

Avocado Lime Shrimp Salad

Posted on by

🥑🍤Avocado Lime Shrimp Salad🥗🍅
The perfect lite, refreshing summer dish!
Ingredients:

  • 14 ounces jumbo cooked shrimp, peeled and de-veined, chopped.
  • 1 1/2 cup (9.51 oz) tomato, diced
  • 4 1/2 ounces avocado, diced
  • 1/4 cup (.80 oz) jalapeno, seeds removed, diced fine
  • 1/4 cup (.88 oz) chopped green onion
  • 2 tablespoons lime juice
  • 1 tsp olive oil
  • 1/4 cup chopped cilantro
  • 1/8 teaspoon salt
  • 1 tbsp + 2 tsp chopped red onion
  • ¼ teaspoon fresh pepper to taste

Directions: In a small bowl combine green onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

In a large bowl combine chopped shrimp, avocado, tomato, jalapeno. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Makes 2 servings

Green Irish Dip

Posted on by

On St. Patrick’s Day, complete your table with a delectable green spinach dip, served with “gold coin” crackers. This dish will be a hit at your St. Patrick’s Day party—or at on any occasion!

What You Need:
10 ounce package of frozen, chopped spinach
8 ounces sliced water chestnuts, drained and chopped
1 package dried leek soup mix
1 cup mayonnaise; use 3/4 cup if you are not using a bread bowl
16 ounces light sour cream; use a little less if you are not using a bread bowl
4 green onions, chopped
1 clove garlic, minced
1/2 teaspoon fresh lemon juice
Round crackers
Assorted vegetables such as carrots, cucumbers, zucchini, blanched broccoli
Round loaf of sourdough bread (optional)
What You Do:

  1. Read the thawing directions on the spinach package; follow accordingly.
  2. While the spinach is thawing, prepare the rest of the dip. In a large bowl, combine the water chestnuts, leek soup mix, mayonnaise, sour cream, green onions, garlic, and lemon juice.
  3. Give the spinach a few really good squeezes, by the handful, to drain as much of the liquid as possible. Stir it in with the rest of the ingredients in the bowl.
  4. Cover with plastic wrap and refrigerate for at least six hours, or overnight, to allow the flavors to combine.
  5. When you are ready to serve the dip, either pour it into a regular bowl or hollow out a round loaf of bread and use that as your bowl.
  6. Present it with assorted round crackers—your “gold coins”—and your favorite veggies for dipping.

Gluten Free Shrimp/Chicken and Rice Casserole

Posted on by

If you are looking for an easy recipe that can feed 6-9 people here it is!

We found this great ready to mix then bake pre-bagged meals from The Gourmet Cupboard. (By the way it’s a direct sales company so be sure to find a friends link and support them, if you don’t know anyone then use this link here and support this nice gal Emily – Click Here)

Superb with shrimp, great with chicken, or fabulous with both; this recipe is a winner!
We used 1 bag of Shrimp/Chicken and Rice Casserole Mix (from The Gourmet Cupboard), 1 can of gluten-free broccoli cheddar soup, 1 can of chicken or vegetable broth, 1 cup grated cheddar cheese, and 2 whole cooked and diced chicken breasts and a 1/2 lb of cooked shrimp.

Yields: 9×13 pan. Prep Time: 20 minutes Bake time: 40 minutes.

This meal served all 9 members of our family and loved by all ages from 5-88! We will definitely be making this again! We served our with fresh steamed asparagus.

Simple enough that the kids can even help out.

Tasty Meal in a bag…

Simple Egg Drop Soup

Posted on by
Simple Healthy Egg Drop Soup

Ingredients

  • 5 Cups of Bone Broth (Chicken or Beef)
  • 4 Green Onions
  • 2 Garlic Cloves
  • 1 Cup of Mushrooms
  • 6 Large Eggs
  • 1 tsp Pink Himalayan Salt
  • 1 tsp Pepper
  • 1/2 tsp Olive Oil
  • 1 Tbs of Corn Starch

We made ours to feed 8 people so you can adjust it according to your own needs.

First dice your green onions, garlic & mushrooms. Take your diced ingredients and place them in your soup pot with the 1/2 tsp of olive oil. Saute until your mushrooms have browned. Next you’ll add your bone broth into the pot. While you are waiting for it to come to a boil crack your eggs and whisk them in a separate bowl. Then get a half cup of water and mix your 1 Tbs of corn starch into the water. Once your corn starch is completely dissolved and your pot is now boiling add your corn starch mixture into the pot by stirring the mixture in as you pour. (You may substitute corn starch for coconut milk) Let your pot return to a good boil then stir it so you get a nice swirl going and pour in your whisked eggs. Continue to stir after your eggs are in and you should see nice loose egg strings. Lastly add your salt & pepper let boil a few minutes then it’s ready to serve!

Benefits of bone broth

The following are some of the top benefits of consuming bone broth:

1. It is highly nutritious

Bones themselves are rich in vitamins and nutrients, including calcium, magnesium, and phosphorous.

Also, brewing connective tissue into bone broth provides the body with natural compounds from the cartilage.

Tissues and bones also contain collagen. Cooking collagen turns it to gelatin, which provides the body with amino acids, which are the building blocks of proteins.

It is not possible to say how much of any nutrient will be in a particular batch of bone broth, since this largely depends on the type and quantity of the bones and tissues that went into it.

However, it may be best to include many different types of bones and tissues for the highest amount of nutrients.

Bone marrow is rich in nutrients such as:

  • iron
  • vitamins A and K
  • fatty acids
  • selenium
  • zinc
  • manganese

Bone broth may provide trace amounts of these nutrients, and many claim that consuming it is an easy way to take in these nutrients in a form that is easier to digest.

2. It may protect the joints

Bone broth is a source of gelatin, which may break down into collagen in the body. This is especially important in the joints.

Cartilage in the joints tends to wear down or shrink through continual use. This can add more stress to the joints, which may become damaged as a result of the added pressure.

A 2017 review that appears in the journal Sports Medicine suggests that both laboratory and animal studies show that gelatin supplementation increases the amount of collagen in the tissues. This may help protect the joints from unnecessary stress.

Consuming bone broth may be a good way to add gelatin to the diet, which may help protect these joints.

3. It may help fight osteoarthritis

The compounds present in bone broth help maintain the joints, and they may also help people who already have osteoarthritis.

A 2016 study in the Nutrition Journal looked at the effects of type 2 collagen in people who had osteoarthritis symptoms in their knees. The collagen came from the connective tissue of chickens.

Its results show that collagen can improve knee joint symptoms, such as pain, stiffness, and poorer physical function, in people with osteoarthritis.

Consuming bone broth may be an easy way to deliver the same type of collagen, along with other helpful nutrients, to the body.

4. It may help reduce inflammation and heal the gut

Some amino acids present within bone broth may also be helpful for digestion. An amino acid called glutamine seems very promising.

As a 2017 study in the journal Current Opinion in Clinical Nutrition and Metabolic Care notes, glutamine supplementation helps heal the intestinal barrier in human and animal models.

This may help with conditions such as leaky gut, which irritates the mucosal lining in the intestines and interferes with the body’s ability to digest food.

As a 2017 study in the journal Nutrients says, people with inflammatory bowel disease tend to have lower levels of some amino acids in their bodies. For these people, getting additional amino acids into their diets may help with some symptoms of the condition.

Drinking bone broth daily may be a simple way to get anti-inflammatory amino acids into the body.

5. It may aid sleep

The amino acids in bone broth may also promote better sleep in some people. A 2015 study in the journal Neuropsychopharmacology reports that the amino acid glycine is a safe therapeutic option to improve sleep.

People who take glycine before going to sleep may feel that they sleep better and have less fatigue during the following day. For these people, drinking bone broth with a simple dinner may help provide this glycine.

6. It may support weight loss

Bone broth may also help people lose weight. It is high in protein, which helps the body feel fuller for longer and supports calorie restriction.

A 2017 study in the Journal of Renal Nutrition points out that the average cup of chicken bone broth contains more protein than the average cup of basic chicken broth.

Drinking bone broth or making a simple soup may be a beneficial way to add more protein to the diet and feel more satisfied with a meal without consuming too many calories.

Refreshing Summer Drink Ideas

Posted on by

Summer is here! Well in Central California at least! Here’s a healthy & tasty way to keep cool!

Cucumbers are very refreshing and hydrating. While they are composed mostly of water, the skin is rich in fiber and contains silica, potassium, and magnesium. A lot of people don’t like the skins of cucumbers, but they are worth eating so you can get those minerals. Make sure you use organic cucumbers if you’re going to eat the skin.

Coconut water is very hydrating and is full of natural electrolytes.

Parsley is full of nutrition with a large amount of available vitamin K, C, and A, along with anti-oxidants that help cleanse the blood. Parsley is also a great source of folic acid, which is one of the most important B vitamins. To green smoothies and beverages, parsley adds a mild “green” flavor that is light and refreshing. Because of the high nutritional value of parsley, I’ve started keeping it on hand regularly and I use it in just about everything.

You could add a variety of ingredients to this recipe. Watermelon would be divine. Honeydew would also be a delicious flavor to compliment the cucumber and citrus.

Ingredients

• 2 cups coconut water

• 1 small cucumber, washed and thinly sliced or chopped

• ½ cup fresh lemon juice

• 1 large bunch parsley, chopped fine

• 1 tsp. fresh, grated ginger

• ½ tsp raw honey

• ice

Instructions

There are two ways you can make this – it’s delicious either way:

1. Chop the cucumber and parsley and add to a quart jar. Add the honey, coconut water, lemon juice, and ice. With a tight fitting lid, shake vigorously until combined. Serve immediately. When you get done with the beverage, you’ll have a fresh little salad in the bottom of your glass. Some people might think this is weird – I thought it was tasty.

2. In a blender, add all the ingredients, except the ice and pulse to combine. Pour over ice and serve. If you want it more like a slushee texture, add some ice and blend to desired consistency.

Mediterranean Chicken

Posted on by

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

Posted on by

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.

Cucumber Greek Salad

Posted on by

This Cucumber Greek Salad is light and refreshing, and full of healthy ingredients. With minimal prep, it makes an easy side dish for any meal!
🕑10 minutes

Ingredients: Vegetarian, Gluten free
∙ Serves 8

Produce

2 Cucumbers
2 tsp Oregano, dried
1/2 Red onion
4 Roma tomatoes

Condiments

1 Black olives, pitted and sliced
1 1/2 tbsp Lemon juice

Spices

1 Salt and pepper

Oils & Vinegars

1/4 cup Olive oil

Dairy

1/2 cup Feta cheese

Easy Breakfast Cups

Posted on by

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

Posted on by

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