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Welcome!

I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

Gazpacho with Bacon & Crab Claws

Gazpacho with Bacon & Crab Claws

Ingredients:
5 Tomatoes on the vine
1 Red Bell Pepper, seeds removed and chopped
½ Cucumber, seeds removed and chopped
2 Cups Watermelon Cubes
4 Large Garlic Cloves, minced
¼ cup Olive Oil
1 tbsp. Red Wine Vinegar
Salt & Pepper
8oz. Paleo Bacon
4 Pre-Cooked Crab Claws (optional)
Espelette Pepper

Instructions:
Make Your Bacon

  1. Place bacon in cold pan, work in batches if you need to
  2. Cook bacon over low heat, flipping the pieces over when they start to curl
  3. Keep flipping bacon periodically until it’s done to you’ve got good crispiness
  4. Transfer bacon to a paper towel lined plate, and set aside
  5. Between batches, pour off excess bacon grease from pan being careful not to let any drip on the pan or stove (no grease fires please)

Make Your Gazpacho

  1. Heat a large pot of salted boiling water on the stove.
  2. Remove the stems from the tomatoes and cut an “X” in the bottom with a knife
  3. Prepare an ice bath for your tomatoes
  4. Place your tomatoes in the boiling water for 1 minute
  5. Remove and immediately place in an ice bath. Once cool, peel the tomatoes
  6. Dice the tomatoes and then add them, the red bell pepper, cucumber, watermelon, garlic, olive oil, and vinegar to a blender and blend.
  7. Season with salt & pepper to taste
  8. Pour into small mason jars. Garnish with slices of bacon, a crab claw, and a pinch of espelette pepper
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