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!

Breakfast Board with Crab Cakes, Soft Boiled Eggs & Steak

Breakfast Board with Crab Cakes, Soft Boiled Eggs & Steak

For The Crab Cakes:
1 16oz. can Jumbo Lump Crab Meat
1 Lemon, juiced
1-2 tsp. Old Bay Seasoning
1 Large Egg
1/4 cup Italian Parsley, chopped
1/4 cup Almond Flour
Salt & Pepper

For The Steak:
12 oz. NY Strip Steak, room temp
Kosher Salt & Pepper
1 tbsp. Brown Butter Ghee or Regular Ghee

For The Eggs:
4 Large Eggs
2 Tbsp. Distilled White Vinegar
1 Tbsp. Sea Salt
Ice for an Eggy Ice Bath

For The Eggs:

  1. Add the vinegar and salt to a medium pot of cold water and bring to a boil
  2. Add your eggs and cook for six minutes
  3. Prep your ice bath while the eggs are cooking
  4. Remove your eggs from the pot and place in an ice bath for 5 minutes
  5. Peel eggs and set aside

For The Crab Cakes:

  1. Preheat oven to 375°F and line a baking sheet with parchment paper
  2. Mix crab meat, lemon juice, old bay, egg, parsley, and almond flour in bowl
  3. Add Salt & Pepper
  4. Form uniform cakes
  5. Bake for 15 min, then carefully flip and bake for another 10-15. Note: there's not much holding these together, so be gentle

For the Steak:

  1. Preheat your oven to 450° F
  2. Season evenly in kosher salt & pepper
  3. Heat a large cast-iron skillet over high heat
  4. Add olive oil to pan and swirl to coat
  5. Once hot, add your steak to the pan – do not move your steak!
  6. Sear for 3 minutes, flipping half way through
  7. Top steak with brown butter ghee and in oven for 3-5 min depending desired doneness
  8. Remove & allow to rest for 5 min
  9. Thinly slice steak
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