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 Mock Chicken Salad INGREDIENTS 1 can chickpeas (15 oz.), drained and rinsed 2 large stalks of celery, diced 1 cup diced bell pepper (we used orange) 2/3 cup diced dill pickle 3 green onions, finely sliced 2/3 cup quartered grapes (we used red grapes) 1 medium-large garlic clove, finely minced 1/3 cup chopped walnuts (we used raw, untoasted) 3 Tablespoons plain Greek yogurt (we used 2% fat) 2 heaping teaspoons Dijon Mustard 1/2 heaping teaspoon dried dill Juice from half of a medium lemon (watch out for seeds) Salt and black pepper to taste DIRECTIONS 1. Mash chickpeas with a fork or potato masher until mushy and flaky 2. Add all chopped ingredients and stir to combine 3. Add condiments, herbs and spices and stir until well incorporated 4. Eat by itself or stuff a fluffy pita! *Recipe adapted from www.wholelivinglauren.com

Back Spiced Honey Glazed Salmon on a Bed of Spiral Cut Asian Salad with Peanut Sauce Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: For the Glazed Salmon: 2 – 8 to 10 oz. salmon fillets 2 tablespoons high quality honey 3 tablespoons unsalted butter 2 tablespoons high quality yellow mustard 1 teaspoons paprika 1 teaspoon chili powder 2 tablespoons fresh squeezed orange juice Pinch of Himalayan sea salt For the Spiral Cut Asian Salad: 2 large carrots, washed and peeled 1 large radish 1 large cucumbers, fancy peel 1/2 bunch green onions, all parts thinly sliced 1/4 head purple cabbage, thinly sliced/shredded 2 cups bean sprouts For the Peanut Sauce: 1 can (13.5 oz.) full fat, unsweetened coconut milk 2 oz. Massaman curry paste, or to taste ¾ cup plain, unsweetened natural peanut butter 2 tablespoons apple cider vinegar or white vinegar (do not substitute with any other kind of vinegar) ½ cup water 1 bunch fresh cilantro, washed and plucked, stems discarded Sesame seeds for garnish DIRECTIONS: 1. Prepare salmon. Preheat oven to 375 degrees F. Prepare baking sheet with tinfoil and set aside (you may need more than one). Cut each fillet into two 8 oz. pieces. In a small saucepot over medium-low heat, combine butter and honey and whisk until melted and incorporated, add spices. Remove from heat and spoon over each fillet evenly. Place glazed salmon on the baking sheet and transfer to oven. Bake for approximately 15-20 minutes, or until glaze is golden and bubbly and salmon flakes when pressed with a fork. 2. While salmon is cooking, prepare peanut sauce for Asian salad. Combine coconut milk, curry paste, peanut butter, vinegar and water in a medium heavy-bottom pot. Whisk to evenly incorporate while it warms. Bring sauce to a gentle boil over medium-heat, whisking constantly. Let the mixture simmer for 3-5 minutes over low heat. Remove sauce from heat and let it cool to just slightly warmer than room temperature. If the mixture is too oily or liquid-like and not emulsifying, blend it in a food processor or blender until the desired consistency is achieved. 3. Prepare the vegetables. Pass the carrot, radish, cucumber and apple through the spiralizer, cutting after strands reach approximately 6 inches. Roughly chop the red cabbage into strips Toss all spiralized and chopped vegetables together along with bean sprouts and green onion in a large bowl to evenly distribute. Add peanut sauce (just enough to lightly coat vegetables) and toss to combine. 4. Place salmon fillet off set on top of spiral cut salad. 5. Garnish with cilantro and sesame seeds.

Back Ricotta and Parmesan Turkey Meatloaf INGREDIENTS: 1 pound 99% lean ground turkey breast 1 cup part skim ricotta cheese 2 eggs 1/3 cup finely grated parmesan cheese, plus more for topping 1 teaspoon pepper 1.5 teaspoon garlic powder DIRECTIONS: Preheat oven to 375 degrees F. Prepare a loaf pan with greased parchment paper. In a large mixing bowl, combine turkey, ricotta, 1/3 cup parmesan cheese, eggs, pepper and garlic powder. Mix until well combined. Transfer mixture to loaf pan and smooth out to evenly distribute. Bake for 35 minutes then remove from oven, switch oven to broil, top meatloaf with remaining parmesan cheese (just enough to evenly dust the top), return the meatloaf to the top rack of the oven and broil until cheese on top is golden brown (keep an eye on it). Transfer from the loaf pan to a plate, slice and enjoy!

Back Zesty Meatballs with Lemon Cauliflower Rice INGREDIENTS: For the meatballs: 1-pound lean ground beef ¼ cup finely grated Parmesan cheese 1 teaspoon dried oregano 2 cloves garlic, minced zest from 1 large lemon 1 egg salt and pepper to taste, about 1 large pinch each For the lemon cauliflower rice: 1 ½ cup cauliflower rice 1 tablespoon olive oil 1 zucchini, small-medium chop ¾ cup quartered cherry tomatoes Salt and pepper to taste Juice from ½ lemon 5 large basil leaves, thinly sliced DIRECTIONS: Mix all meatball ingredients together until well combined. Form meatballs to desired size. Heat 1 tablespoon olive oil in sauté pan over medium-high heat. Cook meatballs, rotating occasionally until brown all around and cooked through. Transfer to a covered bowl and set aside. Rinse and dry sauté pan. Heat another tablespoon of olive oil. Add the zucchini and allow it to brown, stirring occasionally. Once the zucchini is tender and browned, add the cauliflower rice and salt and pepper to taste. Sautee until the vegetable mixture has absorbed all oil. Remove from heat. Stir in the lemon juice, cherry tomatoes and basil. Plate the lemon cauliflower rice with the meatballs on top and garnish with additional basil.

Back Ricotta + Pesto + Over-Easy Egg on Toast INGREDIENTS: 2 tablespoons ricotta 2 tablespoons pesto 1 large egg Gouda cheese, roughly shaved or grated 1 slice fresh sourdough bread, or bread of your choice DIRECTIONS: 1. Toast bread as desired. 2. While bread is toasting, fry and egg over-easy and keep the yolk intact, once cooked, set aside. 3. Spread ricotta onto warm toast (add more if needed). 4. Spread pesto on top of ricotta layer. 5. Top pesto with the over-easy egg. 6. Garnish with a generous helping of shaved/grated Gouda cheese. 7. Break yolk and enjoy!

Back Lemon Chia Granola Bars INGREDIENTS: 1/2 cup honey (or brown rice syrup) 1/2 cup almond butter 1 teaspoon vanilla 1/3 cup dried blueberries (or raisins) 1/3 cup almond, chopped 2 cups rolled oats 2 tablespoons chia seeds Zest from 1 large lemon DIRECTIONS: 1. Combine honey and almond butter in a small sauce pan over low-medium heat and warm, stirring frequently, until evenly combined. Transfer to mixing bowl. 2. Add the remaining ingredients and fold until evenly combined. 3. Transfer to a ceramic or glass baking dish. You can line any dish with parchment paper. Using your hands, press and smooth out the mixture to form into the dish. 4. Cover and refrigerate for a few hours. Take out and cut bars into desired sizes.

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.

Back Vegetarian Mexican Stuffed Peppers INGREDIENTS: 1/2 cup red quinoa 1 cup water 3/4 teaspoon garlic powder 3/4 teaspoon cumin 1/4 teaspoon paprika 2/4 teaspoon ground red pepper 1/2 yellow onion, diced 1/2 cup black beans (drained and rinsed) 1/4 cup salsa 1 ear raw sweet corn (kernels removed from the cobb) 3 medium bell peppers 6 slices provolone cheese Greek yogurt, sliced avocado and fresh lime juice for topping DIRECTIONS: 1. Preheat oven to 375F. Set aside a non-stick pyrex baking dish. 2. Cut each bell pepper in half and clean out all seeds. You want each bell pepper to be deep enough to hold the mixture like a bowl. Place the cleaned bell pepper halves open side up in the baking dish. 3. Combine the dry quinoa and spices in a skillet over medium-high heat to toast, stirring and shaking the skillet frequently to avoid burning. Once you smell the fragrant aroma, add the water, turn the heat up to high and let the mixture simmer until the quinoa is cooked (you will see white rings around each seed). 4. Meanwhile drain and rinse the black beans and cut the corn off the cobb. 5. Add the diced onions to the quinoa and continue to cook until onions are translucent. 6. Once the quinoa and onion mixture is finished, combine the quinoa and onion mixture with the black beans a corn. Add the salsa and mix well. 7. Spoon the quinoa mixture evenly into each pepper half and pack down. Cover each pepper half with one thin slice of cheese. 8. Bake at 375F, covered with tinfoil for 30 minutes. After 30 minutes, remove tinfoil and broil for 2 minutes, or until cheese begins to brown. 9. Remove from oven, top with Greek yogurt, avocado slices and a spritz of fresh squeezed lime juice.

Back Orange Chia Marmalade Ingredients: 2 large navel oranges 1 tablespoon minced orange peel 1 tablespoon honey, or more to taste if needed 1/2 teaspoon vanilla, or more to taste if needed 1 tablespoon chia seeds Juice from 1/2 of a large lemon Directions: 1. Peel orange skin using a vegetable peeler. Remove any reaming pith from inside of skin using a sharp knife. Mince peel, reserving a few thin strips for garnish. 2. Make sure there is no skin/pith left on oranges. Roughly chop oranges and transfer to sauce pan with all other ingredients. Bring to a boil and reduce to simmer until oranges are broken down and mixture consistency resembles jam. Stir constantly and mash oranges in the process. 3. Taste and adjust as needed. Add more honey or vanilla. 4. Transfer to glass jar with remaining orange rind and allow to set in refrigerator over night.