2 recipes converted from their YouTube cooking videos.

Crisp, buttery shortbread cookies made with almond flour, coconut oil and chopped pecans. Naturally gluten‑free and sweetened with a low‑glycemic sugar substitute, these Mexican‑inspired treats are perfect for a healthy snack or a light dessert.

A vibrant, sweet‑savory, slightly spicy Mexican chamoy sauce made from prunes, dried apricots, hibiscus flowers, citrus, and Tajín. Sweetened with stevia for a low‑sugar version, this sauce is perfect for drizzling over fresh fruit, vegetables, popcorn, or ice cream.