83 items found

  • Spiced Honey Glazed Salmon | cureativenutrition

    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.

  • Lemon Vanilla Cashew Cream | cureativenutrition

    Back Lemon Vanilla Cashew Cream Ingredients: 1 cup raw cashews (soaked for 2 hours in filtered water) Juice from 1/2 a large lemon, we used our own Meyer lemons out the backyard! (careful of seeds!) Water (enough to cover cashews in blender by 1") 1/4 teaspoon vanilla extract Directions: 1. Pour all ingredients into blender and cover with water up to 1 inch over the cashews. Blend on high speed until it reaches a smooth and thick consistency. Stop and taste it to make sure the flavors and consistency are there. At first, ours was a little grainy so we blended it a little longer and it came out perfect! 2. Store in containers in the fridge Caesar Cashew Dressing Ingredients: ​​ 1 cup raw cashews (soaked for 2 hours in filtered water, or overnight for best results) Water (enough to cover cashews in blender by 1") 4 tablespoons olive oil 1 teaspoon garlic powder 1 tablespoon fresh squeezed lemon juice 2 teaspoons Dijon mustard 1 small garlic clove, chopped 3 tablespoons capers, or to taste Salt and pepper to taste Directions: 1. Pour all ingredients into blender and cover with water up to 1 inch over the cashews. Blend on high speed until it reaches a smooth and thick consistency. Stop and taste it to make sure the flavors and consistency are there. Add extra garlic powder, lemon, etc. based on the flavors you like. *Store in containers in the fridge. This is a great dip for celery!

  • Testimonials | cureativenutrition

    Client Testimonials Intuitive Weight Management "When I began working with Chloe, I was dealing with personal and professional issues and I gained a significant amount of weight. I knew I needed help. After our first meeting, it seemed I had found the right person with the right approach for me. I didn't want to count calories or macros, or be a slave to a strict prescription of what was good and what was bad to eat. Chloe gave me tools that I now think of whenever I am in a situation where previously I would over-consume, whether it be situational or stress-related settings. The processing of those situations either in the recent past or for an anticipated future event have been very helpful. I feel like I have gotten control of my nutrition and the thought processes that go with it. I give Chloe much credit with her unique, behavioral approach to eating and nutrition. I highly recommend consulting her if you want to improve your nutrition." -Stephen "The Master Your Metabolism series with Chloe was eye opening and informative. As a runner, I have never counted calories or followed strict diets, but also never learned how to properly fuel my body. But then I turned 40 and started to watch the pounds creep up. Chloe helped me reset my thinking and relationship with food. She helped me learn how to make responsible choices and that no food was off limits. Very refreshing! I look forward to seeing my relationship with food improve, and hopefully fire up that metabolism again!" -Jordan Intuitive Weight Management "I will be honest that Chloe's approach is not an easy one, at least for me. I have built my personal approach to nutrition based on data, measurements (scale and tape measure), counting calories, "damage control" workouts, trying my very best to eliminate "bad" foods and finding myself guilty, hungry or unsatisfied because I have created a random meal on the go, or because I am so hungry by the time I get to eat I just shove what ever is available without really thinking. I know compared to most of the population, the foods I choose are really healthy, but it is my relationship with them that needs major work. I struggle to find time to plan and create meals that I love, I don't sit down to eat, I snack while I cook, I clean my kid's plates, all the while thinking how many miles I will have to put in to balance it. I don't have time to cook a meal I want, as well as a meal my kids want. I thrive on rules, "do this, not that" and Chloe isn't going to give that to me! I have to figure it out for myself which is infinitely harder. Its so difficult for me to prioritize myself, to slow down, delegate, rest and really listen to what my body is telling me. My initial goals right now are to shop and prep raw ingredients over the weekend, plate my food and sit down to eat. I want to truly make positive changes, not by forcing myself into a mold, but listening to myself." -Katie Intuitive Weight Management "I think I am finally getting the hang of this mindful journey. I've been really focusing on connecting my mind to my stomach, specifically focusing on sensible snacks to keep on hand. By learning to pair food groups for optimal satisfaction I am back to not overeating at the next feeding. Also, I feel I have been able to identify when I am truly hungry vs. thirsty. Ive caught myself saying "that is not hunger, it's thirst!" This is very big for me. I recently had a victory at lunch when I mindfully refused a tea that was not 1/2 & 1/2 like I had ordered it. I am getting the hang of knowing the different feelings from different foods and knowing what works best and when for my body. So often we are so used to over indulging that we are clueless that there is an alternative. I am loving this journey. I love the power mindfulness gives me to be responsible with my choices in any setting." -Sharon Intuitive Weight Management "The first time I ever stepped into Chloe's office I identified the goal I wanted to work towards. My goal was to find balance, balance to me equaled freedom to live life as it was meant to be lived. In that moment I had very little faith and trust in myself to reach this goal and as someone who had been in and out of treatment centers working with an array of professionals, yet continuing to struggle with an eating disorder, I honestly had very little faith that Chloe could teach me anything I already hadn't tried. The chance to change took a leap of faith and a LOT of growing pains. I first had to develop some level of trust in Chloe and this process took a great deal of time. For decades the only thing I trusted were the lies of my eating disorder. For awhile I felt as if I'd take one step forward and two back...I honestly thought for awhile that Chloe would soon give up on me and I waited for that, but she has always found success in what I deemed as failure...She has helped me change my perspective overtime of what success and progress even look like. By far the hardest part in working with Chloe was developing that level of trust, because in the beginning EVERYTHING she asked me to do my eating disorder screamed back NO!!! I saw foods as good vs bad...having a "bad" food or going out to a "bad" place to eat always had negative consequences as well as being accompanied by extreme anxiety. She has allowed me to challenge myself in certain areas at a pace that hasn't been so completely overwhelming leaving me paralyzed by fear. Chloe definitely challenges me but she is quick to point out the progress when i see or feel none for myself. For someone who has always defined their success, failure, and self worth by the number on a scale, Chloe reminds me that my journey and recovery have nothing to do with a number, the number on a scale, the number in my clothes, my neurotically looking at the numbers, calories, fat, carbs, etc in EVERYTHING I eat. No, my journey has EVERYTHING to do with living a life of balance, for me that is where my freedom resides. I am a work in progress, but i can say, today i am living my best life <3" - Jen Eating Disorder Recovery

  • Shrimp with High Protein Peanut Sauce | cureativenutrition

    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).

  • Cheesy Artichoke and Meatball Bake | cureativenutrition

    Back Cheesy Artichoke and Meatball Bake ​ INGREDIENTS: 1 pound lean ground meat of choice (chicken, turkey, or beef) 1 jar of artichoke hearts packed in water (about 33 ounces) ¾ cup almond flour for binding the meatballs 1 egg 2 teaspoons Italian seasoning Salt and pepper to taste 8 large basil, finely shredded/sliced No sugar added tomato basil pasta sauce (about 24 ounces) Olive oil 2 cups grated mozzarella cheese DIRECTIONS: Preheat oven to 375 degrees F. Make meat balls: mix the ground meat + egg + seasonings + almond flour together in a large mixing bowl and mix until well combined. Form meat balls into medium-sized balls. Heat olive oil in a skillet over medium-high. Sear the meatballs on all sides (letting them sit about 3-4 minutes per side, or until golden brown) and continue cooking until cooked through. Place meat balls in the base of a baking dish. Drain artichokes and squeeze dry in paper towels. Add to the baking dish along with the meat balls. Top with basil leaves and tomato sauce. Finish it off with an even layer of the mozzarella cheese on top. Bake on the top rack in the oven, about 40 minutes. If needed, broil towards the end to brown the cheese on top.

  • Lemon Butter Salmon with Creamy Eggplant | cureativenutrition

    Back Lemon Butter Salmon with Creamy Eggplant ​ INGREDIENTS: 1 salmon filet, rinsed and patted dry 1 tablespoon butter 1 tablespoon olive oil 1 small lemon Salt and pepper 1 medium eggplant, peeled and roughly chopped into small squares 6 ounces plain 2% fat Greek yogurt ½ teaspoon garlic powder DIRECTIONS: Preheat the oven to 450 degrees F. Toss chopped eggplant with olive oil and generously coat with salt and pepper Transfer eggplant to a baking sheet and roast for approximately 20 minutes, or until tender and golden brown. While the eggplant roasts, place the salmon on a baking sheet, coat generously with salt and pepper. Portion and distribute the butter across the top of the salmon. Thinly slice half the lemon and juice the other half without letting any seeds through. When the eggplant has finished roasting, transfer to a bowl. Lower the oven temp to 375 degrees F. Bake the salmon for approximately 20 minutes, or until the salmon is cooked through and has achieved your desired texture. While the salmon bakes, add the yogurt and garlic powder to the bowl with the roasted eggplant. Use a fork to mix everything together and mash the eggplant to a relatively smooth consistency. When the salmon is finished, remove from oven and pour the lemon juice onto the filet.

  • Festive Cheese Ball | cureativenutrition

    Back Festive Cheese Ball ​ INGREDIENTS: 8 ounces cream cheese 2 cups shredded sharp cheddar cheese 1 bunch small green onions (thinly sliced), roots discarded 2 ounces diced jarred pimentos (drained) 2 tablespoons softened butter 2 teaspoons Worcestershire sauce DIRECTIONS: Combine all ingredients in an electric mixer and beat on medium-high until well combined. Refrigerate for an hour. Form mixture into a ball and serve with non-starchy vegetable like peppers or cucumbers.

  • Pesto Riced Cauliflower with Grilled Shr | cureativenutrition

    Back Pesto Riced Cauliflower with Grilled Shrimp​ ​ INGREDIENTS: 3 cups riced cauliflower (find it in the frozen vegetable section of the grocery store or see how we made it below) 1.5 tablespoons olive oil ½ pound of shrimp, peeled 4 tablespoons pesto 1 tablespoon minced shallot 1 large garlic clove, minced 1 cup quartered cherry tomatoes Salt and pepper to taste DIRECTIONS: Heat 1 tablespoon olive oil over medium-high heat. When the oil is hot enough to sizzle the shrimp, place the shrimp in an even layer and let them cook undisturbed for 2 minutes, flip them over and allow them to brown on the other side. Remove from pan and set aside. In the same pan, add the shallots and garlic and cook until fragrant (don’t let them burn). Add the quartered tomatoes and sauté for 2 minutes. Add the riced cauliflower and stir gently until cauliflower is warmed through and everything is incorporated. Gently fold in the pesto. Mix in the shrimp and serve! ​ **To make cauliflower rice: Take 1 head of cauliflower and cut it into small florets. Place the florets into a food processor and process until a rice like texture is achieved and there are no large pieces.

  • Roasted Beets, Sweet Potatoes & Orange S | cureativenutrition

    Back Roasted Beets, Sweet Potatoes & Orange Segments with Goat Cheese ​ INGREDIENTS: 3 small beets, peeled and chopped into bite-sized pieces 1 large sweet potato, washed, skin left on, chopped into bite-sized pieces 2 large oranges, zested (about 2 teaspoons at least), and cut into thin slices to remove triangular segments (see picture) 2 tablespoons honey 1 tablespoon coconut oil 1/2 teaspoon fresh ground black pepper 1/2 cup goat cheese, or more if preferred DIRECTIONS: 1. Preheat oven to 400 degrees. Prepare a roasting pan lined with tinfoil. 2. Combine the beets and sweet potatoes in a bowl with honey, coconut oil, orange zest and pepper. Stir well to evenly incorporate. Transfer mixture into the roasting pan. Bake until beets and potatoes begin to brown in the edges and become tender (about 30-45 minutes). Stir around to cook evenly. Lay orange segments on top. Bake until orange segments begin to caramelize. 3. Remove from oven and gently toss with goat cheese. Serve warm or chilled as a great side dish or snack!

  • Chickpea "Meatballs" | cureativenutrition

    Back Chickpea "Meatballs" Makes approx. 8 large meatballs INGREDIENTS: 1 spaghetti squash 1 can chickpeas, drained and rinsed 1/4 cup rolled oats 2 tablespoons hemp seeds 2 tablespoons minced rosemary 1 large garlic clove, minced 1 shallot, minced 2 eggs, beaten 1/2 cup chopped walnuts 1 teaspoon smoked paprika 1 teaspoon cumin Salt and pepper to taste Tomato-basil sauce (or other marinara of your choice) DIRECTIONS: 1. Poke holes in squash with sharp knife and roast the whole squash directly on the rack in the oven at 400 degrees for 45 minutes. ​ 2. Combine remaining ingredients, minus marinara, into food processor and process until smooth. Transfer mixture to bowl and chill in refrigerator for 2 hours. ​ 3. Remove and form mixture into balls, whatever size your prefer. We were able to get 8 medium size balls out of one batch. ​ 4. Heat olive oil in non-stick, oven-proof skillet over medium heat. Add the balls and cook, rotating occasionally so that they all get cooked and browned evenly. Once they are brown all around, transfer skillet to oven at 375 degrees and let cook until cooked through, about 8 minutes (or less if you would like them to be more on the moist side). Be careful not to overcook and let them get too dry. **Enjoy over spaghetti squash with marinara and shaved Parmesan cheese.