Back Re-stuffed Southwestern Avocados ​ INGREDIENTS: 1 chicken breast, baked and shredded (or use pre-cooked rotisserie chicken) 1 ripe avocado, cut in half, seeded and flesh gently removed from skin using a spoon (do not tear skin in order to re-use as the bowl to restuff). Dice avocado after removing from the skin. 1 small red pepper, seeds and stem removed, roasted or grilled (we used a panini press) and diced 1 whole lime, juiced 2 tablespoons sour cream, or more to taste 2 tablespoons mild salsa with no sugar added, or more to taste Grated cheese of choice for topping (we used sharp cheddar) DIRECTIONS: Preheat oven to 375 degrees. Mix shredded chicken, diced red pepper, sour cream, salsa, lime and diced avocado until evenly combined. Stuff the avocado skins evenly with chicken mixture and top with grated cheese. Bake for about 8 minutes, or until cheese on top is melted and beginning to brown.

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 Minty Apple & Cucumber Salad Recipe featured in the Intuitive Cooking and Eating Summit ​ INGREDIENTS: 1 cucumber 1 large green apple 1 handfuls fresh mint Pinch of sea salt Juice from 1 lemon, or to taste DIRECTIONS: 1. Fancy peel the cucumber and apple and chop into 1/2-inch cubes ​ 2. Massage the cucumbers and apple with the sea salt ​ 3. Finely chiffonade the mint and toss into the mix (cut the mint how you would like to eat it, for example, I want my mint chopped finely so I do not get big leaves in my mouth when I take a bite). ​ 4. Massage the mint into the mixture gently for 1 minute ​ 5. Add lemon juice and toss to incorporate ​ 6. Serve garnished with a few whole fresh mint leaves (We garnished ours with pomegranate seeds too!) **The best result for this salad would be to make ahead of time and let it marinate for an hour.

Back Minty Apple & Cucumber Salad See Recipe Herb Parmesan Jalapeno Crisps See Recipe Roasted Beets, Sweet Potatoes & Orange Segments with Goat Cheese See Recipe Festive Cheese Ball See Recipe Honey, Lavender & Orange Stovetop Popcorn See Recipe Cucumber Rollups with Roasted Red Peppers, Cream Cheese & Almond Pesto See Recipe Lemon Chia Granola Bars See Recipe Low-Carb Protein Fudge ​ See Recipe Sweet Potato Wedges with Hummus See Recipe Glamoured-Up Grapefruits See Recipe Simple Braised Kale with Apples & Almonds See Recipe Guacamole Deviled Eggs See Recipe

Home About About Chloe Meet our Team Offerings SHOP Contact Search About: Corporate Nutrition & Wellness We offer a designed set of primary prevention programs that can be customized to meet your company’s wellness goals and to compliment employer provided medical insurance plans. Prevention and wellness programs may include activities in and outside the workplace such as weight management programs, meal planning, health education and medical screenings, and exercise regimens.

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 Spiced Pumpkin & Oat Chocolate Chip Cookies INGREDIENTS: 3/4 cup pumpkin puree 1 large egg 1/2 stick butter, completely softened/room temperature 1 tablespoon vanilla 1/4 cup coconut sugar 2 tablespoons honey 1 cup oats 1/2 cup whole-wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons cinnamon 1/2 cup chocolate chips DIRECTIONS: 1. Preheat oven to 350. Line a baking sheet with parchment paper or a silicon SilPat. ​ 2. Cream together butter, pumpkin, egg, honey, and vanilla in an electric mixer on high speed until smooth. 3. Decrease speed to slow and add in whole-wheat flour, 1/4 cup at a time. ​ 4. Add in baking soda, baking powder and cinnamon at same low speed. ​ 5. Use a rubber spatula to scrape down the sides of the bowl to evenly incorporate. ​ 6. Add oats 1/4 cup at a time then add in chocolate chips. ​ 7. Using a large dinner spoon, portion out ball shaped piles on baking sheet. Smash down as best you can. ​ 8. Bake for 21 minutes. Remove and allow to cool on wire rack for at least 1 hour.

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!

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