Hello! I’m Cristina Maria Curp, Cuban-American, mother, military spouse, food lover, and dreamer. Former restaurant chef, current Nutritional Therapy Practitioner, and cookbook author. I created this blog to share my passion for food as medicine. About to turn thirty, with a baby to care for I found myself at rock bottom. Emotionally and physically.
I was riddled with inflammation, pain, and fatigue. I didn’t feel at home in my body or comfortable in my skin. Hidradenitis Suppurativa was ragging all over my body. Something needed to change. So I looked at my food choices. As a lifelong binge eater and yo-yo dieter, I was ready to stop the vicious cycle of guilt and self-harm. That is to say… I get it. I’ve been there. I had my day one.
I wasn’t perfect about this healthy lifestyle from day one, and I still am not. But I strive every day to feel better and be better.
A mama with a history of disordered eating, autoimmune disease, and a whole lotta emotional baggage. If I can turn this my hot mess express around, so can you.
I KNOW, I know in my bones that real food is the key to health, and healthy, thriving life is the key to happiness. Here at The Castaway Kitchen, our mission is to spread the word that food does heal. That you can embrace the dietary and lifestyle changes that will change your life and enjoy the food you eat while you do it!
I want you to feel empowered and inspired to heal! By creating delicious resources, sharing information, and my own story, my goal is to help YOU find the nutritional path that is right for you. We’re all so unique and while I do share what has worked for me, it might not be what works for you, but I will help get you there!
What Next?
- Cook from the hundreds of free recipes on my blog, via the recipe index.
- Check out my Books: Made Whole + Made Whole Made Simple
- Read informative articles and inspirational stories here.
- Grab a meal plan here.
10 Fun Facts About me:
- Left-handed middle child
- Married to a sailor. We have two babies, a little boy, and our schnauzer.
- Made in Miami, with Cuban parts (first-generation American).
- Bilingual (hablo Español)
- I’m a big girl! 5’9 and toting size 11 feet!
- I’ve lived in Miami, San Diego, Hawaii, and Virginia, headed back to Hawaii!
- Sociology and Anthropology Major with a background in market research
- 6 years commercial kitchen experience, 3 as executive chef
- I’m hilarious
- I’m also loud and I talk with my hands
Karen says
Hi Christina! I bought your 10 day AIP Keto meal plan, which looks great except it calls for canned coconut milk. I have two different, organic brands, and they both have guar gum in them…which is not AIP. Which brand do you use and what are all the ingredients? This is why AIP is so tricky!
Cristina Curp, FNTP says
Aroy-D (only the tetra-pack is PBA-free, not the cans)
Savoy.
Natural Value (organic, PBA-free / grainy texture)
Golden Star (found also at Wal-Mart)
Native Forest (has a version without guar gum, organic, PBA-free / difficult to find)
Emily says
I am hoping that AIP will save me from my chronic pain. The burning pain I experience in my joints in the days following eating peppers and tomatoes make me feel like my body is not only on fire, but also just plain broken.
I HAVE to reprogram my brain away from the love of comfort foods that harm me, and refuse cravings one at a time, a day at a time. I am convinced it is the ONLY way I will feel better and live a fuller life.
Thank you SO MUCH for sharing your story and making your blog available.
Kim says
Hi my name is kim I’m a month away from turning 56 it’s so weird I’m dealing with some of these symptoms your talking about but I way told I had MRSA about 8 yes ago although I haven’t had a brake out like that since but I am getting boils and yeast infection under any fat rolls I have but a lot of the things your saying makes more sense to me I have a lower bulging disc in my back and I won’t take pain medicine so I deal with it the best I can I believe I be already went through menopause I’m just so confused do you think any of this sounds like what your talking about oh and I kind of think sugar sets off my yeast thank you