Back Waffle Iron Eggplant Parmesan with Italian Herb Chicken INGREDIENTS: 1 medium eggplant, peeled and sliced into ½-inch thick rounds 1 small chicken breast 2 cups finely grated parmesan cheese, with one half on a plate or flat surface. 1 egg, whisked Italian seasoning Salt and pepper Olive oil No-sugar added marinara DIRECTIONS: Preheat oven to 375 degrees F. Preheat and lightly grease waffle iron Place chicken breast in baking dish, coat with olive oil and evenly sprinkle both sides with Italian seasoning, salt and pepper. Bake chicken for approx. 30 minutes, or until cooked through, but still moist. While chicken is cooking, prepare eggplant: dip each round in the whisked egg and evenly coat. Transfer to the plate with grated parmesan cheese and evenly coat both sides, flipping and adding more cheese as necessary. Transfer two parmesan encrusted eggplant rounds at a time to the waffle iron and cook until the cheese forms dark golden brown squares (resembling waffles). Continue this step until all eggplant rounds are complete. When chicken is finished cooking, slice lengthwise and plate with eggplant and marinara sauce.

Back Creamy, Dreamy Mango Coconut Overnight Oats Makes 2 servings (for me at least...) INGREDIENTS: 1/4 cup diced mango 1/2 cup oats 2 teaspoons chia seeds A little less than 1/4 cup unsweetened medium shred coconut 1 cup milk (dairy or nut milk, whatever you prefer) 1 teaspoon vanilla extract DIRECTIONS: 1. Combine all ingredients in an airtight container and mix well. Leave in refrigerator overnight. 2. In the morning, stir before enjoying!

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!

Back Baked Coconut Shrimp with Mango Pineapple Salsa Serves 2-3 INGREDIENTS: for the shrimp 2 egg whites, whipped until very frothy, but not to the point where peaks begin to form 4 tablespoons corn starch 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cup unsweetened shredded coconut 1 pound raw shrimp, peeled, deveined and patted dry INGREDIENTS: for the mango pineapple salsa 1 ripe mango, diced 1/2 of a small-medium cucumber, skin left on, diced 1 medium jalapeno, seeded and finely diced 2 large green onions, thinly sliced from green end all the way to white end 1/2 cup diced pineapple 2 pinches salt and pepper 4 tablespoons fresh squeezed lime juice 1/3 cup cilantro leaves, chopped DIRECTIONS: for the shrimp 1. Preheat oven to 400 degrees and prepare 2 baking sheets with parchment paper sprayed with nonstick cooking spray. 2. Line up 3 separate bowls (one with a mixture of cornstarch salt and pepper, one with egg whites and one with coconut). 3. Working with one shrimp at a time, dredge it in cornstarch, shake off any excess cornstarch before dredging shrimp in egg whites. Finally, dredge shrimp in coconut and generously coat. After coating, lay each shrimp on the baking tray. 4. Bake until coconut is golden brown/toasted - about 15-20 minutes (depending on the size of the shrimp and the amount of coconut). If some of the coconut is browning faster in certain spots, rotate the pans around in the oven. 5. Remove from oven and cool on a wire rack before serving. DIRECTIONS: for the manga pineapple salsa 1. Mix all ingredients in a large mixing bowl until evenly incorporated. Serve in a bowl, chilled or at room temperature, along side the shrimp. **Another variation: add black beans and avocado to salsa!

Back Parsnip & Asparagus Herb Frittata Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: 2 tablespoons unsalted butter, or 2 tablespoons coconut oil 10 medium asparagus spears, fibrous ends removed, cut into 1-inch angled pieces 2 small-medium parsnips, thinly sliced into round pieces ½ -medium onion, peeled and thinly sliced, or cut into any desired shape (you can even use green onions) 6 large eggs 6 tablespoons grated parmesan cheese 1/2 cup soft goat 2 teaspoons tablespoons honey ½ cup milk 3 tablespoons minced fresh rosemary, plus extra for garnish 2 teaspoons dried thyme Pinch of Himalayan sea salt and black pepper DIRECTIONS: 1. Preheat the oven to 350 degrees F. 2. Prepare all vegetables. Slice the parsnip into thin round slices using a mandolin or sharp knife. 3. In a 10-inch skillet, melt 1.5 tablespoons butter over medium heat. Add asparagus, onion and parsnips. Cook until tender, about 5 minutes, stirring/tossing occasionally. Arrange vegetables into an even layer in the pan and remove from heat. 4. Crack the eggs into a separate bowl, add 4 tablespoons Parmesan cheese, the herbs, milk, and a pinch of salt and pepper, whisk until well blended and frothy. Pour over the vegetables in the pan and return to the stovetop over medium heat. 5. As the mixture cooks and becomes firm around the edges, loosen the edges from the skillet using a heatproof spatula, this will allow the uncooked eggs to flow underneath. Continue to cook for another 2-3 minutes. 6. Sprinkle the remaining Parmesan cheese over the top of the frittata and transfer to the oven on the top rack. Bake until the egg mixture has completely set through – about 7 more minutes. Remove from the oven BE CAREFUL OF THE HOT PAN HANDLE. Give the pan a shake, if the center of the egg mixture jiggles, return to the oven for another 2 minutes, or until the middle is set. 7. Loosen the frittata from the skillet using a heatproof spatula. Whip together the goat cheese and honey and lightly smother the top of the frittata with the goat cheese and honey mixture. Sprinkle with remaining herbs for garnish. Slice in triangles like a pie and serve warm.

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 crisis can be blamed for an individual's poor relationship with food and thus subsequential poor health. Chloe is the founder of Cureative Nutrition, a private practice specializing in disordered eating and metabolic failure. Chloe bases her treatment interventions on two principles: learning how to best set our body up to use food and learning how food can best serve our body for our overall health and wellness goals. In 2015, Chloe was asked to present as one of three panelists, alongside Dr. T Collin Campbell, nutrition expert and author of The China Study, at the film release of Fed Up, a documentary exploring the controversies of added sugar in the diet. 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 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 Fudgey Black Bean Brownies Glass of milk highly recommended! These guys are super rich and will crush any chocolate craving while providing a high dose of fiber and healthy fats! INGREDIENTS: 1 can black beans, drained and rinsed 2 large eggs 2/4 cup raw unsweetened cocoa powder 1/4 cup ground coffee 1/2 cup coconut sugar, or any sugar you have on hand 1/4 cup plain Greek yogurt (we use 2% fat) 1 teaspoon vanilla 1 1/2 teaspoon baking powder 4 tablespoons milk 2 tablespoons melted coconut oil DIRECTIONS: 1. Preheat oven to 375 degrees. Combine all ingredients in a blender or food processor and process until smooth and creamy. 2. Transfer batter equally in muffin tin or baking dish and bake at 375 for around 25 minutes, or until the brownies are set and spongy and the tops are cracking. Check to see if they are done by inserting a tooth pick or sharp knife into the middle to see if it comes out clean. **We topped ours with unsweetened shredded coconut and chopped walnuts. These pair perfect with a glass of milk! **They are even better when you keep them in the fridge!

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!

Back Georgia Peach and Shrimp Salad INGREDIENTS: 1 pound of small wild caught shrimp (big will work too, use less), peeled and deveined 2-3 peaches (skin left on for extra fiber), diced 1 large green pepper, seeded and diced 1 medium-large sweet potato, large diced roasted with olive oil and sea salt (skin left on for extra fiber) 3/4 cup dry pearled barley (boiled according to package instructions) 3 tablespoons white wine vinegar (or more to taste) Olive oil Sea salt 1/2 cup crumbled feta 2 handfuls of arugula or spinach would be a great addition (stir into warm barley to wilt) DIRECTIONS: 1. Preheat oven to 400. Large-dice sweet potatoes and toss with olive oil and sea salt. Roast until fork tender. 2. While sweet potatoes are roasting, boil the pearled barley according to package instructions. 3. Meanwhile, dice the peaches and bell pepper. Add to a mixing bowl. 4. After the shrimp are ready to cook, add them to a skillet with olive oil and saute over medium-high heat until pink and cooked through. 5. Once the shrimp are cooked, add them to the mixing bowl with the peaches and bell pepper. Once cooked, add the sweet potato and barley to the mix. Stir well to combine. 6. Add white wine vinegar to the bowl, pouring it over the whole mixture (not just in one place). Mix well to combine. Add more white wine vinegar to meet your taste preferences. **Enjoy at room temperature!

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)