Blog | The Vida Well

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

Summer Rhubarb Berry Galette (gluten free)

Prep Time: 1-hour min for dough
Cook Time: 35 min
Serves: 8 slices

As most of you know I would not call myself a"baker" by any means. I always try to make something healthier or add some crazy ingredient like an adaptogen reishi powder and end up ruining it. This summer galette was inspired from some seasonal rhubarb I received from a local farm and I thought it would be super fun to try out it out! I adapted this from Cannelle Vanille who has amazing recipes, basically so I would have less of a chance of screwing up. It actually turned out really good, tart but good. I am afraid of sugar since it leads to disease and inflammation, so I did my best to keep it low sugar, that where a scoop of ice cream helps.

Recipes, Sweets, Anti-InflammatoryTorie Borrelli HallMay 10, 2018ketogenic, galette, rhubarb, dessert, ice cream, summer, fruit, berriesComment

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.

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