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.

Smoked Salmon Tostada // Gluten & Dairy Free

Smoked Salmon Tostada // Gluten & Dairy Free

Prep Time: 10 min

Cook Time: none

Serves: 4

This recipe is crunchy, creamy and so dang simple. You could make it as an appetizer for a party and throw any veggies on top or have it for lunch as I often do. I know "frying" is thought of as bad for you, but when you control the frying environment and when you cook with a high heat oil, like coconut or avocado oil, you are not getting rancid or oxidized fats which are very inflammatory, which is common for most restaurants.

Prosciutto Wrapped Figs

This recipe was adapted by Mario Batali but of course I had to change some things to make it healthier… Next time I would wrap each fig with the prosciutto so its gets nice and crispy, it will also make it easier to eat!


  • Figs are more then just a FIG NEWTON! I am pretty sure  you have heard of figs. You can get dried figs all year round, but they are in season in FALL. Try to only eat fresh figs, dried ones are PACKED with sugar! I bet you have a neighbor with a fig tree since Fig trees are everywhere in California. They come in green, purple, brown, and red.
  • Figs are full of fiber which you probably knew from the crunchiness in the seeds that fill them.  Figs are great for a dessert alternative because of their  natural sweetness. I like to put them on top of Greek Yogurt  or homemade ice cream, for blow people away with this SIMPLE DISH.


12 large figs

2 ounces creamy goat cheese

4 ounces prosciutto

1/8 cup organic extra-virgin olive oil

2 tablespoons raw local honey (for drizzling)

12 walnuts, raw

chives to top (optional)


1. Heat oven to 400 degrees.

2. Wash and de-stem your figs, then make an X-cut from the top of each fig to about 3/4 of the way down (don’t cut through the figs completely). Slightly pull the X apart to prepare for stuffing.

3. Fill each fig with a spoonful of goat cheese, and a walnut.

4. Wrap a strip of prosciutto around each fig. Place your figs in baking dish.

5. Whisk together the olive oil and honey, chives, dribble over figs.

6. Pop the dish in the oven for 10 minutes. The goat cheese should be oozy and the figs intoxicatingly juicy.

7. Top with freshly cracked black pepper if you’d like. Serve as an appetizer or side dish for your lucky amigos!

Twice-Baked Sweet Potato

These seasonal Fall veggies are packed with nutrients such as B5, fiber, Vit C, Vit A and potassium. Do not get these confused with Yams, because they are not the same. Make sure when you cook the sweet potatoes you always add a high quality fat  such as coconut oil, grass-fed butter, or avocado to help add it the absorption of the nutrients.


  • 2 small sweet potatoes 
  • 3 oz. crumbled Feta or Goat
  • 1/2 tsp. finely minced garlic
  • pinch of crushed red pepper flakes
  • 2 tsp. olive oil/ ghee/ grass fed butter
  • ground Sumac for serving or you can use smoked paprika
  • chives or cilantro to top
  • sea salt to taste

What to do:

  1. Preheat oven or toaster oven to 350F.  Wash sweet potatoes, place in oven and bake 50-60 minutes, or until the sweet potato is easily pierced with a fork.
  2. While sweet potatoes are cooking, crumble the cheese into a bowl.  Mix in minced garlic, crushed red pepper flakes, grass- fed butter and spices and let the feta mixture marinate in the fridge while the sweet potatoes bake.  (If you don’t have all those spices I would substitute anything that tastes good with feta such as a little dried oregano or some chopped fresh mint or basil.)
  3. When you can stick a fork through the sweet potatoes, remove from oven and cut a section of the top off. Scoop out most of the inside of each sweet potato and add it to the cheese mixture. Use a spoon to fill the sweet potato skins with the mixture, then divide the rest of the cheese between the sweet potatoes, piling it on top.
  4. Put sweet potatoes back in the roasting pan and put in the oven for 10-15 minutes more, just until the cheese has started to melt. Serve hot, sprinkled with Sumac/paprika and herbs if desired and with salt and fresh ground black pepper to season at the table.