Cristina Maria Curp is a proud mother and military spouse and the founder of the popular food blog The Castaway Kitchen. She also authored two cookbooks, Made Whole and Made Whole Made Simple, and is the co-host of the “Body Wise” Podcast.

Cristina, the daughter of Cuban immigrants, grew up in Miami. She spent much of her childhood in the kitchen with her Mami and Abuelas, falling in love with food. Later as a restaurant chef, she expanded her culinary prowess to incorporate other international flavors into her cooking.

At thirty years old, Cristina struggled with her weight and suffering from Hidradenitis Suppurativa, fatigue, pain, and inflammation. As a result, Cristina decided to use her knowledge of food to help heal her body. Cristina developed healthier, more nutritious recipes, many of which fit AIP, Keto, Paleo, and Whole30 approaches to eating. As a Rally Room Cheerleader, she’s excited to share these delicious, inventive allergen-friendly, and anti-inflammatory recipes so others can enjoy them and live pain-free.

Cuban Sandwich


For 10 Skewers:
2 slices Pederson’s Uncured Boneless Ham
3 ounces roasted Pederson’s Pork Tenderloin (recipe below)
10 slices of swiss cheese
2 dill pickles, cut up
1 slice of low carb or gluten free bread, well toasted
Yellow mustard

For the Cuban Roasted Pork:
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried orange zest
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
¼ cup red wine vinegar
¼ cup olive oil
1 Pederson’s Pork Tenderloin


To Make A Skewer:
To make a skewer, put 1 piece of dill pickle, followed by one slice of folded up swiss cheese. Next cut a strip of ham and fold it and add it, then a thin slice of the roasted pork folded up, end with a cube of two of toasted bread. Drizzle with yellow mustard.

To Make the Cuban Roasted Pork:
1. In a small bowl combine all of the dry seasonings. Mix in the vinegar and let them sit to saturate the spices. Mix in the oil and let it sit for 10 minutes.

2. Place the pork tenderloin a a medium sized bowl, pour the marinade all over it. Let it marinate for 2 hours to overnight. Turn over halfway through.

3.Roast at 375F for 20 minutes or until the internal temperature is 175F. Pour the marinade all over the pork on the sheet pan before roasting.

4. Let sit for 5 minutes before slicing.

5. Enjoy! 

Check out Cristina's other recipes from her Prep Rally!