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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!

Green Bean & Tomato Salad with Prosciutto

Green Bean & Tomato Salad with Prosciutto

Ingredients:
4 oz. Green Beans, Trimmed
Kosher Salt
2 lb. Medium Red & Gold Heirloom tomatoes, Some Sliced, Some Cut Into Wedges
1 pint Cherry Tomatoes, Halved Crosswise
ΒΌ cup Fresh Italian parsley, Chopped
2 Tbsp. Red Wine Vinegar
3 Tbsp. Olive Oil
Dired Oregano
5-7 Slices Prosciutto
Flaky Sea Salt
Ground Black Pepper

Instructions:
Prep a large bowl filled with ice water. Bring a large pot of salted water to a boil and cook green beans for about 5 minutes until they are bright green. Remove green beans from the pot with a slotted spoon and transfer directly to the bowl of ice water to let cool. Once cool, drain and pat dry.

In a large bowl, toss green beans, tomatoes, parsley, a sprinkle of oregano, olive oil, and vinegar. Season with kosher salt and ground black pepper.

Top with Prosciutto and season with flakey sea salt and more group pepper if desired.

Adapted from this Bon Appetit Recipe

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