Home About About Chloe Meet our Team Offerings SHOP Contact Search A Little Pinch Of Chloe Chloe Paddison Eddleman is the founder and lead dietitian for Cureative Nutrition. She completed her dietetic residency in personalized nutrition and counseling at The Ohio State University in Columbus, Ohio. Chloe received her Bachelor of Science degree in Dietetics with a minor in Health Promotion from Appalachian State University in Boone, North Carolina. Chloe expanded on her love for food and nutrition by training under chefs in San Francisco, England and Australia, developing her passion for whole-food based nutrition practices. Chloe has over 10 years of experience in nutrition with a primary focus in intuitive eating psychology, working with individuals to develop new behavioral interventions for sustainable change. Chloe bases her approach on the principles of understanding food is not the enemy. Instead, a lack of self-awareness, education and mental health concerns can be blamed for an individual's poor relationship with food and thus subsequential poor health. Chloe values educating her clients on how to create synergy between food working to nourish the body and the body using the food to the fullest extent. Chloe is the former dietitian for Memorial Health University’s Bariatric department in Savannah and is currently affiliated with St. Joseph’s Candler in the Center for Disease Management. Chloe also consults for various corporations and clinics, including Arcadia Hospice and most recently, Memorial Health Hospital in Savannah, developing and coordinating their new grant-funded Lifestyle Medicine Clinic. Chloe P. Eddleman, RDN, LD Founder & Lead Dietitian "Beautiful women don't diet, beautiful women learn to cook food." -Candice Kumai "No other species cooks. When we learned to cook is when we became human." -Michael Pollen

Back Cucumber Rollups with Roasted Red Peppers, Cream Cheese & Almond Pesto INGREDIENTS: For the pesto: 1/2 cup whole, raw almonds, soaked in filtered water for at least 4 hours and drained 3 tablespoons grated parmesan cheese 1 garlic clove, minced 1/2 sprig rosemary, minced 1 bunch basil leaves 3 tablespoons olive oil, plus more for desired consistency 1 pinch ground black pepper and 1 pinch salt For the rollups: 2 ounces cream cheese, thinly sliced 1 red pepper, roasted and thinly sliced -----> Almond pesto (see above), or any pesto will work 2 medium-large cucumbers, peeled Toothpicks DIRECTIONS: For the pesto: 1. Combine all ingredients in a food processor or blender and blend until desired consistency is achieved. If the blender is having trouble processing it, you may need to add more olive oil. For the rollups: 1. Using a vegetable peeler, peel the skin off the cucumbers. Then peel the cucumber flesh into long thick strips. Stop peeling when you start to see the seeds. Save middle part of the cucumber with seeds for a snack later. Place strips in between two paper towels and press to remove excess moisture. 2. Arrange strips so that they are overlapping each other slightly to make a wide roll, about 4 strips wide (see picture). Layer the cream cheese, roasted red pepper and pesto. Using a knife, fold the rollup over once over the filling, then using your hands tuck the ends under the filling and roll tightly. Secure with a toothpick and transfer to a plate.

Back Hemp-Encrusted Salmon Cakes Makes 4 patties INGREDIENTS: 1 tablespoon olive oil 1 can wild Alaskan salmon, drained and picked through to remove any bones and excess skin 1 egg 1/2 cup diced onion 2 tablespoons capers (without liquid) 2 tablespoons chipotle mayonnaise 1 teaspoon Worcestershire sauce, or more to taste 2 dashes salt 1 cup shelled hemp seeds DIRECTIONS: 1. Preheat oven to 375. Combine salmon, the egg, capers, onion, mayo, Worcestershire and salt in a large mixing bowl. 2. Stir to evenly combine. Mixture should be airy and easy to press and form together. 3. Pour hemp seeds onto a flat plate and shake plate to evenly distribute hemp seeds in 1 even layer. 4. Form patties and lay them on the hemp seeds, evenly coating each side. 5. Heat oil over medium-high heat in an oven proof skillet. Once the oil is hot enough (you want to hear a sizzle when you lay the patties in the hot oil) transfer the patties to the hot pan and allow to sear until golden brown. Carefully flip the patties and transfer the skillet to the oven. Cook until the other side is golden brown and patties are cooked through - approx. 10-15 minutes. **Serve with extra chipotle mayo, Worcestershire sauce, hot sauce or a few lemon wedges! **Enjoy over our side of tangy braised kale - find it under sides and snacks!

Back Mustard-Glazed Chicken over Roasted Apples and Onions with Wilted Kale INGREDIENTS: 1 chicken breast (boneless, skinless) 1 small apple – cut into wedges 1/3 small onion – cut into wedges 2 kale leaves, stems removed and torn into bite-sized pieces Sea salt 1 lemon – zested and juiced Black pepper For the mustard glaze 1/3 cup Dijon mustard (we added a little stone ground mustard for texture as well) 3 tablespoons softened butter (left out at room temp, not melted) 1 tablespoon sugar-free maple syrup ½ tablespoon Worcestershire sauce 2 small garlic cloves minced DIRECTIONS: Preheat oven to 400 degrees F. Line a baking sheet with tinfoil (for easy clean up). Toss apple wedges with lemon zest and just enough of the lemon juice to coat. Arrange apple and onion wedges on the baking sheet and season with black pepper. Beat together all mustard glaze ingredients until thick and well combined. Coat the bottom of the chicken breast with the glaze and then place right on top of the apples and onions. Coat the remaining sides of the chicken with the mustard glaze. Place in the oven and bake for 45 minutes, or until chicken is cooked through and glaze begins to brown and bubble. While the chicken bakes, heat a dry pan to medium-high heat. Rinse kale and add to pan on stovetop. Occasionally toss until leaves begin to brown and wilt. After kale has reached your desired texture, season with sea salt and set aside while you wait for the chicken.

Back Almond Butter Quinoa Blondies Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: 1/4 cup unsalted butter, softened 3/4 cup smooth crunchy natural almond butter 2 large eggs 3/4 cup coconut sugar 1 teaspoon vanilla extract 1 teaspoon almond extract 3/4 cup quinoa flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate chips DIRECTIONS: 1. Preheat oven to 350 degrees F. 2. Line an 8-inch square baking pan with parchment paper or tinfoil, allowing it to overhang on the edges. Spray with non-stick cooking spray. 3. Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, sugar, vanilla and almond extract. 4. In a separate bowl, whisk quinoa flour, baking powder and salt together. 5. Mix the flour mixture into the wet mixture and stir until just combined, do not over mix. 6. Stir in chocolate chips. 7. Bake until toothpick inserted into the center comes out with just a few moist crumbs on it, 25 to 35 minutes. Do not over bake. 8. Let cool in the pan for 45 minutes. Using the parchment paper, lift the whole panful out and transfer to a cutting board. Cut into 24 squares. 9. Let cool completely before storing. *Top with cashew cream (recipe under "Sauces, Dips & Dressings" tab)

Back Chocolate Avocado Pudding Serves 2 INGREDIENTS: 1 medium ripe avocado 1 medium ripe banana (optional) 2 tablespoons honey 3 tablespoons unsweetened cocoa powder 1/2 cup milk of choice (we use grass fed dairy) Chopped nuts and shredded coconut for topping, optional DIRECTIONS: 1. Using a high powered blender or food processor, combine all ingredients and process until thick and smooth. Chill for at least one hour for best results. Top with nut topping and enjoy! *This recipe has a buttery/nutty avocado flavor!

Home About About Chloe Meet our Team Offerings SHOP Contact Search About: Personalized Nutrition Counseling Intuitive Weight Management Counseling: Through an individual counseling approach we provide sustainable weight management solutions that are customized for each client. The intuitive process means helping clients develop awareness to their common situational challenges affecting food behaviors. Clients will learn the skill of mindful eating to allow them the freedom to enjoy ALL foods while meeting their health and wellness goals. Our solutions are centered on self-cognizance. I help you to spell out the steps on how to achieve motivated self-awareness, and a greater understanding of the purpose and splendor of food. You will have the tools to identify general and self-defeating eating patterns to understand why you make the food choices you do, excite you to use food as a cure, and to achieve continued successful weight management. Eating Disorder Recovery Counseling: As an experienced dietitian Chloe Paddison uses medical nutrition therapy as an objective method of treatment to help resolve cognitive challenges associated with eating disorders. Chloe focuses on guiding her clients towards food freedom while helping them meet necessary health requirements. With an individualized counseling approach we provide each client with assistance in finding solutions to personal, social, or psychological difficulties inhibiting success in reaching weight management and wellness goals in the following areas of focus:

Back Shrimp with High Protein Peanut Sauce INGREDIENTS: Shrimp – precooked or uncooked, any desired size Broccoli, cut into small florets Water for steaming Salt to taste For the Peanut Sauce: 2 tablespoons no-sugar added peanut butter 1/3 cup plain Greek yogurt (we used 2% Sage) 1 tablespoon sesame oil 1 tablespoon rice vinegar ½ tablespoon fresh lime juice 1 tablespoon freshly grated ginger DIRECTIONS: If you are using uncooked shrimp, bring a pot of water to boil. Once boiling, add shrimp and boil just until their color changes to pink/red. Add water to a separate pot and bring to medium-high. Add broccoli florets to steam once the water is boiling. When they are bright green and tender, remove from stove and drain (it does not take long at all). Mix all ingredients for peanut sauce together and blend in food processor or blender until smooth. Adjust flavorings to taste. Serve as a dipping sauce for the shrimp and or/broccoli (you can choose to mix all together).

Back Pumpkin Spiced Whipped Ricotta INGREDIENTS: 1/2 cup whole milk ricotta 1 teaspoon pumpkin pie spice (or more to taste) 1 teaspoon vanilla 1 teaspoon maple syrup (can choose sugar-free) DIRECTIONS 1. Combine all ingredients in a small mixing bowl and whisk until well combined. Enjoy warm or chilled.

Cureative Nutrition is a private practice founded and operated by registered dietitian nutritionists. We provide nutrition services to help individuals and businesses meet health and wellness goals. We help you to establish elevated control of your personal food behaviors and inspire a peaceful relationship with food. The root of our name is a blend of curate + cure + creative - we carefully and creatively curate the health information and strategies we present to each individual client. Home About About Chloe Meet our Team Offerings SHOP Contact Search Taste Our Vision! Learn More About Chloe Meet the Team! Cureative Nutrition is a private practice founded and operated by registered dietitian nutritionists (RDN) specializing in disordered eating and metabolic optimization. This practice is built on the idea of helping you improve your relationship with food and the subsequent food behaviors directly impacting your health. A relationship that encourages you to use the many incredible properties of food to optimize your everyday mental and physical health. The weight loss industry (“diet culture”) leaves many individuals lost, overwhelmed and in worse metabolic health than when they started. More than ever, we are seeing interventions that cause a dangerous disconnect between weight management and health. Achieving real health requires a much broader scope focusing on mind, body and spirit. What we choose to eat is only a fraction of overall health. The patterns and behaviors in which we provide the body with fuel, move the body and how we dwell in our headspace have much greater influence. We shift the focus from an arbitrary number on the scale to real health and wellness. We focus on real-life scenarios helping you to coexist nutrition as a priority within your busy day to day life. The root of our name is a blend of curate + cure + creative - we carefully and creatively curate the treatment strategies we present to each individual client. We practice on the basis of welcoming and respecting all characteristics of food – comfort, entertainment, creativity, social gathering and nourishing fuel. We look forward to partnering with you on your health and wellness journey! Savor the day, it is a delicacy! -Chloe Featured In: Click the image to read the article Eat This, Not That: Beets Smart Living: Is Chocolate Healthy for You? Smart Living: How to Reduce Sugar in the Diet Eat This, Not That: The Best Snacks at Aldi Milk & Honey Blog: Traveling with Diabetes Smart Living: The Benefits of Fiber Smart Living: The Skinny on Diabetes Risk WRUU Live Talk Show Interview Eat This, Not That: Lentils The Skinnie: How to Make Sustainable Change Smart Living: What is an RMR Test? WTOC: SJCHS medical professionals talk with Senator Warnock about the cost of insulin WTOC: Chloe Paddison on back to school healthy lunch