Blog | The Vida Well

Churros con Chocolate (adapted from Sweet Laurel)

Makes 16 bars

I teamed up with the incredible ladies over at Sweet Laurel. They have an amazing grain-free, health-focused (anti-inflammatory) cookbook that you definitely need to add to your repertoire. If you are ever in Los Angeles you have to treat yourself to one of their goodies. I took this baked churro recipe and made it keto and adapted it a bit, but they are 100 percent responsible for the deliciousness. This recipe is going to be a winner for having people over for a cold night over the holidays.

Recipes, KETO, MexicanTorie Borrelli HallSeptember 30, 2020ketogenic, coconut, churro, chocolate, Sweet Laurel, keto, paleo, baking Comment

Spice up your VIDA with my new spices!

If you know me you know quality is a huge factor in anything I put in, on or around my body. From food to my sheets, it’s all about reducing toxins and increasing the good guys that boost our immune system, especially right now. Spices are not all created equal. Just like how you choose organic local veggies, wild-caught fish, grass-fed meats, it is same same. Have you ever considered your spice cabinet could be filled with toxins, heavy metals, GMOs, rancid ingredients, and inflammatory toxins?

Red Broth Pozole

Preparation time: 2 hours
Serves 8-10 people

This recipe is one of the many from my “The Mexican Keto Cookbook” which is now available. This cookbook is focused on reducing inflammation without sacrificing flavor. It is packed with authentic, full-flavored, health-conscious recipes designed to burn body fat, increase cognitive function and reduce inflammation. It includes the science behind keto, guides you on how to execute the diet effectively, and provides more than 100 amazing recipes

The Mexican Keto Cookbook: PRESS RELEASE

The Mexican Keto Cookbook is designed to inform and empower readers to not only eat more intuitively, but realize healthy fats don’t make you fat- it’s the opposite really. By incorporating keto concepts into their diets readers will overall benefit from this lifestyle.

Containing more than 100 low-carb, high-fat, anti-inflammatory recipes The Mexican Keto Cookbook (Ten Speed | November 19th 2019 | $24.99 | Hardcover) by Torie Borrelli is packed with authentic, full-flavored, health-conscious recipes designed to increase weight loss and energy and improve brain function. Borrelli provides recipes that are low in carbs, moderate in protein, and high in healthy fats all while being authentically delicious Mexican food. It includes the science behind keto, guides you on how to execute the diet effectively, and provides more than 100 amazing recipes.

Taqueria Style Pickled Jalapenos and Carrots

This recipe is one from my upcoming Mexican Keto Cookbook. A tease to see what’s coming and one of my favorites!

Every taco shop has the classic spicy, crunchy carrots and jalapenos in their salsa bar. I am guilty of being the person to fill the salsa container to the brim, and snack on them until the tacos are ready. This at-home version is something I love to have on hand for friends that come over and want a snack. You can eat them all by themselves, add them on top of a taco, or serve as a condiment to your summer grilling.

Appetizers, KETO, Mexican, Veggies, RecipesTorie Borrelli HallApril 5, 2019cookbook, keto, paleo, pickled

Coconut "Low Carb" Rice

Prep Time: preferably the night before or at least 3 hours to let cool
Cook Time: 30
Serves: 6-8

Rice is something I think people tend to stay away from on a strict keto diet. I have found personally and with a lot of my clients (and Dave Asprey from Bulletproof also confirms) if you cook and then cool rice before consuming and also add coconut oil to the cooking process, you are changing how your body absorbs the carbohydrate, lowering the glycemic response in the body therefore not causing your glucose (blood sugar level) to spike as high which also is a reason people gain weight.

Green Tomatillo Salsa with Cilantro and Lime

Prep Time: 3 minutes
Cook Time: 20
Serves: 3.5 cups

Tomatillo means “little tomato” in Spanish and that’s essentially what it is. Small, firm and green with a lantern-type paper covering, most people miss them in the produce aisle. When roasted, the firm acidic meat of the tomatillo transforms into a sticky-sweet tomato caramel you'll want to serve with everything. That being said, the naturally occurring sugars in the salsa are better absorbed in our bodies by adding a healthy fat such as MCT or avocado oil.

Veggies, Recipes, KETO, Mexican, Whole 30, Anti-InflammatoryTorie Borrelli HallAugust 22, 2018ketogenic, tomatillo, salsa, high-fat, Mexican, spicy, BulletproofComment

Goat Cheese Stuffed Quesadillas with Hibiscus and Summer Squash

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4

Who doesn't love a quesadilla? I mean it's a childhood staple, a 2-minute snack and to be honest, it used to be my favorite after drinking go to (times have changed now that I go to bed at 8:30 pm.) I created this fancy and delicious version after having leftover hibiscus flowers from some tea I had made, and me being a weirdo tasted the soaked flower and yummm! The hibiscus adds texture and a slight tang, while the goat cheese leaves it creamy. I added summer squash because they are in season but feel free to add you own twist. Serve with my salsa or guacamole is always my fav.

Veggies, KETO, Mexican, Anti-Inflammatory, RecipesTorie Borrelli HallMay 2, 2018ketogenic, hibiscus, mexican food, quesadilla, goat cheese, springComment

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