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.
- You can take one of my courses or work 1:1 with me!
- Book me for speaking events, private dinners, or brand deals.
10 Fun Facts About me:
- Left-handed middle child, and a Gemini!
- Dating a chef, divorcee, boy mom and dog person.
- 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, DC area and Hawaii!
- Sociology and Anthropology Major with a background in market research.
- 6 years of commercial kitchen experience, 3 as executive chef.
- I’m hilarious.
- I’m also loud and I talk with my hands.
Shelly Berardini says
Hi Cristina, thank you very much for all your research and recipes. Grains do not work in my body and I love cassava flour products, which led me to your site.
I plan to make the cassava pasta cut into lasagna noodles and baked raw with all other lasagna ingredients. Have you made lasagna with your pasta? If so, any tips you’d like to share? Many thanks!
Kristin says
So great to find your page. I have it and it just hurts!!! Looking forward to reading more of your stuff and making changes.
H Hughes says
Thanks for sharing your story, I am currently in so much pain with hs. I am so fed up with it, have suffered with it since I was 13, I’m now 37. Completely destroys your self confidence. I really don’t know where to start, it gets me down and in turn I think I emotionally eat to make myself feel better which in turn doesn’t help. I feel stuck in a rut, I just want a nice body I feel confident in
Cristina Curp, FNTP says
Join my HS and Intimacy FB group! Its linked in the HS resources page
Ann says
Hi Cristina.. I have your cookbook and absolutely love it. You did an amazing job with incredible information and I am working on making many of these recipes. When testing for foods I reacted to 30 different ones so I am having to do an elimination diet. However I cannot use the keto sweetener erythitol, stevia, maple syrup or honey.😟. I can use date syrup, coconut sugar, agave and xylitol. Can you suggest how to use any of those in your treats and sweet recipes? Thanks so much for any help you can offer!
Cristina Curp, FNTP says
Hi Ann – you can use xylitol in place of erythritol or maple sugar, and anywhere a liquid sweetener is used you can do date syrup or agave,
Shannon K Denbow says
Hi there. I tried to find a place to message you rather than post a comment and I couldn’t find one but I am concerned and alittle upset. I have tried a couple of your recipes and they do not turn out the way it is indicated or pictured. I am not sure why. At first, I thought it was me. I made the AIP English Muffins. They did not come out so I tried it again, this time it was with help from my husband. The results were the same. They are like dough in the middle and gross. I tried another recipe and again, it did not turn out. This upsets me because these flours are not cheap. If I am doing something wrong, I would love to know so I can correct it. I recognize that I am new to gluten free flours and they are difficult to work with so I wanted to ask for your advice and help or get a better clarification on the recipes. Thank you
Cristina Curp, FNTP says
Hi Shannon, the AIP English muffins are loved by many, and if you read through the comments, you can see the many people who have made them and love them. AIP baking IS very tricky and if you’re new to it, it can take a while to learn the ropes. I can’t know what you’re doing wrong, but I can tell you that my recipes do work. I take creating and sharing recipes very seriously. If your English muffins are doughy in the center, it seems like they’re not baking long enough or you’re not letting them cool before cutting into them. Oven temps do vary and depending on your elevation etc you would need to bake longer or less time. You can email me at cristina@thecastawaykitchen.com
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