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 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 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 Herb Parmesan Jalapeno Crisps Super Bowl Sunday anyone?? INGREDIENTS: For the crisps: 2 medium jalapenos, very thinly sliced and seeds removed 8 ounces grated parmesan cheese 3 large sprigs rosemary, minced 4 medium-large garlic cloves, minced 2 pinches ground black pepper, or more to taste For the blue cheese dressing: 1 cup plain Greek yogurt, or sour cream 4 ounces blue cheese crumbles 4 ounces cream cheese at room temperature DIRECTIONS: 1. Preheat the oven to 375 degrees. Prepare a baking sheet with a silicone mat or parchment paper. 2. In a mixing bowl, combine grated Parmesan cheese, minced rosemary, minced garlic and black pepper. Toss and mix well to evenly combine. 3. Arrange thinly sliced jalapenos on the baking sheet, two per crisp and arrange to where they will be about an inch away from each other on the baking sheet. 4. Top the jalapeno slices with a mound of the Parmesan cheese mixture. The cheese will melt down and spread thin, make sure it is a generous amount. 5. Bake for 10-15 minutes, or until cheese melts and turns golden brown around the edges. 6. Remove from oven and transfer crisps to a wire rack for cooling. Leave them on the wire rack until cooled and crisp. Transfer to a paper towel and then layer paper towel and crisps to help absorb the grease before serving. 7. For the dip, use an electric mixer to whip together the yogurt, cream cheese and blue cheese crumbles until smooth.

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.

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 Classic Chicken Pot Pie INGREDIENTS FOR THE CRUST 1 and 1/4 cup white whole wheat flour 1 teaspoon sugar Pinch of Himalayan salt 1 stick unsalted butter, cold and cut into individuals tablespoons 3 tablespoons ice cold water FOR THE FILLING 5 tablespoons unsalted butter 1 medium yellow onion, diced 4 medium carrots, diced 4 medium celery stalks, sliced 2 large garlic cloves, minced 2 teaspoons garlic powder, or to taste 1 teaspoon dried thyme, or to taste 1 tablespoon fresh rosemary, finely minced 15 oz. cooked chicken, cubed 1 cup frozen peas 1/2 cup white whole wheat flour 4 cups vegetable broth Salt and pepper to taste FOR THE CHICKEN 1 tablespoon fresh rosemary, finely minced 2 tablespoons olive oil 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper DIRECTIONS 1. Prepare dough. Place all ingredients except the water in a food processor and pulse until all butter is broken up and dispersed throughout the flour resembling course meal. Add the 3 tablespoons ice cold water and pulse until dough begins to form. Remove dough from processor and form into a bowl. Wrap with plastic wrap and refrigerate for at least 1 hour. 2. Prepare chicken. Wash chicken and pat dry. Mix olive oil, rosemary, garlic powder, salt and pepper in a mixing bowl. Prepare a roasting pan lined with tin foil and set aside. Dredge each piece of chicken in the oil/herb mixture and thoroughly coat. Line the seasoned chicken on the roasting pan and roast at 375 degrees until temperature gauge reads 175 degrees for each strip of chicken. Once cooked, remove from oven, cube and set aside. 3. In a Dutch oven, melt the 5 tablespoons of butter over medium-high heat. Add the onions, carrots and celery, garlic powder, salt and pepper, cook for 5-7 minutes. Add the 1/2 cup flour and stir to coat all vegetables. Add broth one cup at a time and stir to incorporate after each pour. Bring mixture to a boil and then simmer until mixture thickens. Meanwhile, remove dough from refrigerator and roll out on floured surface to 1/4-inch thick. Stir in chicken, rosemary, and peas. Place dough over top of mixture and cut slits to allow steam to escape while baking. 4. Bake at 375 for 40 minutes. Allow to cool for 15 minutes, garnish with rosemary and serve. **After the filling mixture is cooked, you can distribute it equally into individual oven proof dishes, cover with individual pieces of dough cut to fit each and bake. (Depicted in the picture).

Back Guacamole Deviled Eggs INGREDIENTS: 4 soft boiled eggs (we steam ours in a double boiler for 8 minutes, find the method under "Lunch & Dinner" recipes) 1 medium, ripe avocado, pitted and skin removed 1 teaspoon garlic powder Juice form ½ lime, or to taste Salt and pepper, to taste DIRECTIONS: After eggs are boiled/steamed, gently slice each egg in half length-wise. Gently scrape the yolks to remove from each half and transfer to an electric mixer bowl. Add avocado, lime juice and seasonings to taste to the yolk mixture and beat on high until a fluffy smooth texture forms. Transfer 2 tablespoons of the guacamole mixture to the hole in each white.

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.