Healthified Raspberry Fool (and a healthy Ice Cream recipe)

This is an easy and decadent treat you can feel good about eating.

This version of Raspberry Fool is a delicious super creamy, lower fat, higher protein, and sugar free version of the traditional Raspberry Fool, which is usually made with sweetened vanilla whipped cream and lightly crushed raspberries.


Enjoy this as a great low-carb snack, breakfast, or dessert. It's great for people wanting to slim down but still want a decadent treat. The fat content here is very satisfying while the protein balances it out perfectly.


Healthified Raspberry Fool Recipe:

Base:

1 part Organic sour cream
2 parts Greek yogurt
Powdered Lakanto sweetener, to sweeten to taste (or powdered erythritol)
Real vanilla extract, to taste

Fruit:

Chia Blackberry Jam (or crushed strawberries, blackberries, or other soft fruit or berry)


Method: 

Mix the Chia Blackberry Jam into the yogurt base, to taste and eat.



Tip: Also try with our Chia Blueberry Sauce recipe!



For Instant Berry Ice Cream:

This was one of my mother's early childhood discoveries, which has wonderful memories for her. she still loves it to this day. Sugar was originally used, but now she uses powdered erythritol or xylitol, and you can further enhance the sweetness with a couple drops of stevia glycerite, if desired.

Crush the berries with sweetener &/or jam of choice then freeze in a shallow layer (so it's easy to break up) until semi-hard.

At serving time, mix the nearly frozen fruit with sweetened vanilla whipped cream.


Enjoy,

Leila & Nancy.

Super Easy Potatoes, Eggs & Ham Skillet Meal (Gluten-Free & Dairy-Free options)

Perfect for a Sunday afternoon, when you want to serve something delicious and filling to your family, without wearing yourself out in the kitchen. 

Super Easy Potatoes, Eggs & Ham Skillet Meal

Today was one of those Sundays... I felt like I needed a nap almost all day. I like making Sunday a day of rest. Our lives are so hectic, it's nice to reserve at least one day a week where you can connect with people you love, get some relaxing in, and even have some alone (NAP) time.

Wrapped burrito-style.

This yummy skillet meal makes a mean breakfast burrito for on-the-go, or just eat it as-is on one of those plate thingies, you know, those things you use to hold food, like when you sit at a table, together, as a family?

I quickly made this meal today and figured out a new great way to steam and soften the tortillas. Microwaving tortillas makes them tough and they dry out quickly, and I do not recommend it. Using tortillas strait out of the package, cold, is yucky too in my opinion - Plus they crack and break spilling the filling all over the place. FOOD FIGHT!

Not.

I used a couple of left over Perfect Baked Potatoes (recipe on blog) for this quick to prepare meal.

It is easy to make this a gluten-free or dairy-free meal by how you select your ingredients.


Potatoes, Eggs & Ham Breakfast Skillet Recipe:

Serves 6 generously

1 T. deodorized coconut oil
1 T. organic butter
2 cold leftover baked potatoes, cubed
1/2 large red onion, diced
2 c. ham, diced
1 red bell pepper, diced
4 large free range eggs
1/4 c. organic milk or purified water
20 grinds fresh black pepper
1/8 t. garlic powder
2 c. shredded cheese blend of choice, optional
1/4 t. smokey paprika, optional
1/2 t. BioSalt or sea salt, to taste
2 scallions, minced
1 tomato,diced
1/4 t. onion salt
Large flour tortillas, steamed, optional (for making breakfast or brunch burritos)
Sour cream, optional (We love to use our Favorite Reduced Fat Sour Cream Blend)
Salsa, optional


Method:

Melt the coconut oil and butter in a large skillet over medium-high heat.

Add cubed potato and saute 1 minute.

Add the onion and saute 1 minute.

Add the ham and saute a few minutes, until starting to brown.

Whisk the eggs with 1/4 c. milk or water and set aside.

Meanwhile, in a separate skillet with a lid, place a small metal cooling rack inside. Fill skillet with about 1/2-inch of water. Place the skillet with lid on, over medium heat and let the water start to steam.

Add the red bell pepper to the ham mixture and saute until everything is starting to brown nicely.

Place the desired number of flour tortillas onto the metal rack above the simmering water. Place lid on and steam tortillas a couple minutes, until warm and soft. Remove from heat and keep lid on.

Push the ham mixture to one side of the skillet and pour the egg mixture into the empty side.

Scramble the eggs until just barely cooked through (you can add a dab of butter if desired).

Mix the eggs into the ham mixture. Season with salt and mix. Top with cheese and let it melt.

Sprinkle with smoked paprika if desired. Top with tomatoes and scallions. Sprinkle with onion salt.

Serve hot along with sour cream and salsa as garnishes.

Make into fabulous breakfast or brunch burritos using the steamed flour tortillas.



Photos of the process:

Prep your ingredients.

Add potatoes to the melting coconut oil and butter.

Add the onions and saute.

Add the ham and saute.

whisk egg mixture.

Brown the mixture.

Prepare a pan for steaming the tortillas.

Place tortillas onto rack over steaming water.

Steam as many tortillas as needed.

Place lid over tortillas to steam gently.

The skillet mixture is sizzling and browned.

Push ham mixture aside and pour egg mixture into the pan,

You can now add additional butter to the eggs. 

Gently scramble the eggs.

Mix the just cooked through eggs into the ham mixture.

The skillet is ready for toppings.

The tortillas are steamed and flexible.

Top with shredded cheese blend.

Let the cheese melt.

Season with salt and stir the cheese in a little.

Top with fresh tomatoes.

Top with scallions.

Sprinkle with onion salt and smoked paprika to taste.

The skillet meal is ready to eat!

Laying out the goods onto a soft warm tortilla.

Fold 1.

Fold 2.

Fold 3.

E-A-T


ENJOY,

Leila.

Our favorite fast Tostadas

These quick and yummy Tostadas have extra delicious layers of flavor dimension. 

Creamy, savory refried beans, the caramelized flavor of the onions and peppers, the sweet tomato-y sauce, smokiness from the bacon fat/smoked paprika, the crisp corn tortilla flavor, and the freshness of romaine, tomatoes, and cilantro are all perfectly complimented with a dollop of sour cream and a sprinkling of cheese. We love these at our house!

No more needs to be said really. What? You want the recipe?

I have to say, I have not cared for most of the tostadas that have been served to me. The beans are usually dry and flavorless and then they are usually just topped with iceberg lettuce, prefab cheese, and salsa that is too heavy on the chili powder. I wanted a tostada that rose above all that. I wanted to create a more interesting tostada for my buds... My tastebuds. This is what I came up with.

This dinner is very easy to put together, You can cook everything at the same time and it will be ready in minutes. I like to start with the onions, and then start refrying the beans. I make the tomato sauce last. In between, I prep the toppings and make the guacamole.

The refried beans are the recipe I posted here earlier, but this time I refried them in bacon fat. I usually use deodorized coconut oil, so use what ever you like.

The tomato sauce was inspired by a mildly sweet chile relleno sauce I have had at +La Casita Restaurant in Springville, Utah (YUM). You may also flavor the tomato sauce with smoked paprika, or smoked hot chipotle pepper, and maybe a pinch of Mexican oregano, to taste.

Top with our Favorite Reduced Fat Sour Cream Blend.

Serve with a side of my Chili's Copy Cat Salsa recipe.


Get ready to have your tastebuds sing!


Our Favorite Tostadas Recipe:

Components:

Crisp corn tortillas (pre-made in the Mexican food section)
Refried Beans
Tomato Sauce
Sauteed Onions & Peppers
Shredded cheese
Diced tomatoes
Diced romaine lettuce
Minced fresh cilantro, optional
Our Favorite sour Cream Blend, or regular sour cream
Chili's Copy Cat Salsa, optional
Guacamole, optional
Lime wedges, optional



Sauteed Onions & Peppers:

1 Sweet or regular onion
1 Sweet red bell pepper
1-2 T. deodorized coconut oil (may use 1 T. bacon fat)
A pinch of baking soda
A pinch of BioSalt or sea salt

Method:

Slice into this slivers the onion and bell pepper.
Saute the onions slowly in oil along with the baking soda and salt, which speed caramelization.
When the onions are translucent, add the bell pepper and mix together.
Continue to saute, stirring occasionally until tender and starting to caramelize.



Easy Re-fried Beans recipe:

2 T. virgin or deodorized coconut oil and/or bacon fat
1 clove garlic, smashed
1 pinch hot red chili pepper flakes
1 can refried beans of choice
1/4 c. plus 2 T. purified water, divided
1/2 t. onion powder
1 pinch cumin powder


Method:

Saute the garlic and red pepper flakes in coconut oil until very fragrant and sizzling.

Add the can of beans and stir to mix together.

Add 1/4 c. water to thin the beans, mixing in well.

Add the onion powder and a pinch of cumin. mix in well.

Brown the beans, turning occasionally, until they thicken up and have areas that are browned nicely. This gives a great flavor to the re-fried beans.

Add a touch more water (about 2 T.) to thin the beans to a nice consistency.

Taste for seasonings and adjust if needed. If you used unsalted beans, add salt to taste.



Tomato Sauce:

1 (8-oz) can tomato sauce
1 T. plus 2 t. sugar (Lakanto sweetener or xylitol) (or use 2 T. or more of  erythritol or maltitol)
1/8 t. garlic powder
1/2 t. onion salt
1/4 c. purified water
1/8 t. smoked paprika (or chipotle to taste, for added heat), optional

Method:

Place all sauce ingredients in a small saucepan and simmer 5 minutes. Keep warm and set aside.



Speedy & Delicious Guacamole:

Ripe avocados
Onion salt, to taste
A pinch of garlic powder
A squeeze of lemon or lime juice, optional

Method:

Scoop the ripe avocado out of it's shell and put into a small bowl.
Sprinkle with the seasonings and citrus juice, and mash with a fork.
Add enough onion salt so the guacamole has a great flavor, and serve.



TOSTADA ASSEMBLY:

Top crispy tortillas in this order:

Spread tortilla with the hot refried beans, sprinkle with cheese, pour on some warm tomato sauce, add sauteed onions & peppers, shredded romaine lettuce, guacamole, salsa, tomatoes, sour cream, cilantro, and garnish with a lime wedge.

ENJOY!


Note: Alternately, you may brown flour tortillas in deodorized 76 degree coconut oil until crispy.


Photos of the cooking process:

Starting to caramelize the onions with a pinch of baking soda and BioSalt.

This dinner is very easy and fast to prepare.

Adding the red bell pepper to the softened onions.

Sauteing the onions and peppers.

The onions and peppers are finished.

The easy refried beans are about ready.

Simmering the tomato tostada sauce.

Putting the toppings on the tostada. The sauce adds a special touch.

The tostada all dressed and ready to go.

A plated tostada with toppings and my Copy-Cat Chili's Salsa recipe.

Enjoy,

Leila.

The Perfect Baked Potato - Plus a shortcut

All baked potatoes are not created equal.

There is a BIG difference in taste in the way the humble baked potato is prepared, otherwise I would not post something that is such a no-brainer. This is so simple to do.

I have been to restaurants that wrap their potatoes in tin foil before baking them. The flavor of these foil wrapped potatoes is quite inferior to the recipe I have posted here. Please do not wrap your potatoes in foil.

Potato skins get the most enjoyable flavor when baked 'naked' and allowed to brown and get crispy in the oven. You need to bake them a little longer than usual but it is SO worth the wait. I included a short cut (precooking the potatoes in the microwave) I frequently use to speed the process along.

When I was growing up, my mom would bake our potatoes this way. We would scoop out the steamy insides and load them up with our favorite toppings, saving the browned skins for last. We would put lots of butter inside the skins and season with salt and pepper to taste. Then we would pick up the skins and eat them like you would a taco, so the butter wouldn't run out all over the place. No, I wasn't fat as a child, why?


Formula for The PERFECT BAKED POTATO:

Medium sized potatoes (Russet or yukon Gold), 1 per person
Organic salted butter
Biosalt or sea salt
Fresh ground pepper
Sour cream blend
Scallions or chives,washed and minced
Grated cheese
Crisp crumbled bacon, optional

Method:

Scrub the potatoes well, so the skins may be eaten (because they're very yummy prepared this way).

To save time, microwave the potatoes about 15 to 20 minutes, until tender.

Or if you do not want to microwave the potatoes first, just bake the potatoes until the centers are tender and the skins are extra crispy, about an hour or more.

Push metal skewers through the center of the hot cooked potatoes.

Bake in a preheated 450 degree oven for about 20 to 30 minutes, or until the skins are crispy and papery to the touch. they will also start to smell toasted.

Serve the potatoes at once. If they need to sit a few minutes, place the hot potatoes on a cooling rack to keep the crisp skins from getting soft from the steam.

Split the potatoes and load on the toppings to taste.

Microwave potatoes about 20 minutes to save time, until tender.

Put metal skewers through the microwaved potatoes.

Bake the potatoes in a 450 oven until the skins are crispy and papery.

The finished crispy baked potatoes. see how the skins look papery?

The loaded baked potato. Do you think there is enough butter?

A nice looking plate of food.

A buttery baked potato skin.

Enjoy,

Leila.