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!

Roasted Red Pepper Salad with Pesto & Spicy Cashew Topping

Roasted Red Pepper Salad with Pesto & Spicy Cashew Topping

For The Peppers:
2 red bell peppers
4 oil-packed anchovy fillets, finely chopped
2 large garlic cloves, thinly sliced
Fresh Basil
Kosher salt, freshly ground pepper
1 tbsp. EVO
1/2 pint cherry tomatoes, halved
¼ cup pitted kalamata olives
Flaky sea salt
Crushed Red Pepper (optional)

For The Pesto:
2 cups Fresh Basil
5 garlic cloves
¼ cup Walnuts
3 tbsp. Olive Oil
2 tbsp. Filtered Water
Salt & Pepper

For the Spicy Cashew Topping:
1 Cup Raw Cashews, soaked overnight
½ cup Filtered Water
Salt & Pepper
½ tsp. Crushed Red Pepper (Optional)

Make Your Cashew Topping: – Can be made ahead of time & stored in the fridge

  1. Drain your cashews and rinse with clean water & transfer to a blender
  2. Add ½ cup filtered water, add more if it’s too thick
  3. Add crushed red pepper
  4. Blend
  5. Season with salt & pepper to taste

Roast Those Peppers:

  1. Preheat oven to 375°F
  2. Cut your peppers in half
  3. Remove seeds and ribs
  4. Place peppers, skin side down, in a shallow baking dish
  5. Top with anchovies & garlic
  6. Tear a couple of leaves of basil (depending on your taste) & distribute evenly over the four halves
  7. Season with kosher salt & pepper
  8. Drizzle with Olive Oil
  9. Bake 35-45 minutes – peppers will be soft but still hold their shape
  10. Remove from the oven & let cool

Get your Pesto on: Store extra in an airtight container in the refrigerator

  1. In a food processor combine basil, garlic, walnuts, olive oil, filtered water
  2. Add a pinch of salt & black pepper
  3. Pulse until blended
  4. Taste & season 


  1. Once your peppers are cool, arrange on a plate
  2. Top with cherry tomatoes, pesto, and spicy cashew topping
  3. Season with crushed red pepper & flakey sea salt (optional)
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