Taqueria Style Pickled Jalapenos and Carrots

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.

Raw Paleo Strawberry Cheesecake

Raw Paleo Strawberry Cheesecake

Prep Time: 2 hours with soaking and freezing
Cook Time: it's RAW
Serves: 10

Who doesn’t love cheesecake? Well, my stomach doesn't, way to much cream and sugar leaves me feeling … ya gross. I decided to use strawberries as the base since they came in my CSA box, but feel free to sub in your favorite fruit or keep it plain with just vanilla. Feel free to cook the crust if you do not want it chewy, but then it's not raw anymore :)

Summer Superfood Smoothie

Summer Superfood Smoothie

This smoothie is very nutrient dense but you would never know it! Packing in good fats, anti-aging collagen protein to help gut health and your hair, skin and nails, and sneaking in some veggies.  I love using smoothies as a way to pack in all these healthy ingredients into one meal.

Cacao Maca Souffle (high-fat, gluten-free of course)

So I was looking to make a recipe that was of course really chocolaty but at the same time, I am a horrible baker because I always try to make things healthier, with high-fat and no sugar or I will try to put in a superfood to justify my sugar fix, then it blows up or tastes like sticks. 

Anyways, this one turned out fluffy, and it's dang good and simple. I personally like my chocolate dark not so sweet, so you might want to add whip or ice cream for added sweetness. Also, these ingredients are great staples to invest in, if you follow my recipes you will use them again.

Serves 2


  • 4 tbsp unsweetened cacao powder

  • 4 tbsp xylitol or 8-10 drops stevia (you can use reg sugar, its just not my thing)

  • 2 pasture raised eggs

  • 4 tsp coconut flour or sub protein powder jaw code ambassador20

  • 2 tbsp organic heavy cream or full-fat coconut milk

  • 1 tsp pure vanilla extract

  • 1/2 tsp baking powder (aluminum free)

  • Pinch Himalayan salt

  • 1/4 tsp maca 

  • Pinch of cayenne (optional)

  • 2 ramekins or mugs



  1. Preheat your oven to 350°F.

  2. In a bowl, combine your sugar and cacao powder, maca and whisk to remove any clumps. This’ll make the consistency of our cake much smoother.

  3. In a different bowl, beat your egg until a little fluffy.

  4. Then add your egg, heavy cream/coco milk and vanilla extract to the sugar and cacao mixture. Add your salt, baking powder and cayenne as well.

  5. Spray a little coconut oil or butter into the mug, pour your batter in and put it to bake for about 10-15 minutes at 350° F. Do not overcook the cake or it will not flow lava! The top of the cake should be set but pretty jiggly.

Enjoy with fresh berries, a scoop of ice cream, homemade whip cream, or some good full fat Greek yogurt.


Superfood "Chili"

I am so excited to share this hearty recipe with you because it turned out amazing. We ended up eating the leftovers for dinner the next day and now looking back I should have poached an egg on top! This recipe is very nutrient filled, with robust flavors it is very satisfying for those cold winter days, I can't wait to make it on my next snow trip! I also made GF cornbread, GMO free of course, with lots of butter, recipe is still in the works, a little dry. 

Takes about 45 minutes total

Serves 6


  • 4 strips bacon

  • 1/2 white onion

  • 1 lb grass-fed ground beef

  • 1 small zucchini, cubes

  • 8-10 crimini mushrooms

  • 1 jalepeno, thinly chopped

  • 1 large can organic stewed tomatoes

  • 2 cups bone broth

  • 1 can organic white Tuscan beans

  • 1 tsp paprika

  • 1 tsp cumin

  • 1 tsp chili powder

  • 1 tsp cayenne pepper

  • 1 tsp turmeric

  • Pepper and Himaylean salt to taste

  • 1 tsp Root and Bones Chaga (use code TVW for discount)

  • Raw cheddar cheese (shredded to top)

  • Chives, cilantro or micrograms to top


Cook bacon in the pot you will make your soup in. Cook bacon until crispy, remove to a plate. In oil from bacon, sauté onions until translucent 2-3 minutes. Add ground beef and spices and cook until browned. Add mushrooms, zucchini, tomatoes,  jalapeños, broth, and cook for about 20-25 minutes at med- low temperature.

Add beans (I do not like to cook precooked beans too long or they get mushy) and then if you are using superfood see note below.

**Add Four Sigmatic mushroom powder about 5 minutes before serving, make sure heat remains at low temperature so you do not cook out the nutrients! USE CODE TVW2017 for a discount.

Top with greens, cheese, a dollop of Greek yogurt or nothing at all.