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.

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.

Home About About Chloe Meet our Team Offerings SHOP Contact Search Let our expert team of graphics specialists and dietitians create a menu with the perfect synergy of design and nutritional information to attract your customers and help them feel confident in their food decisions! Example below: About: Menu Design

Cureative Nutrition is a private practice founded and operated by registered dietitian nutritionists. We provide nutrition services to help individuals and businesses meet health and wellness goals. We help you to establish elevated control of your personal food behaviors and inspire a peaceful relationship with food. The root of our name is a blend of curate + cure + creative - we carefully and creatively curate the health information and strategies we present to each individual client. Home About About Chloe Meet our Team Offerings SHOP Contact Search Taste Our Vision! Learn More About Chloe Meet the Team! Cureative Nutrition is a private practice founded and operated by registered dietitian nutritionists (RDN) specializing in disordered eating and metabolic failure. This practice is built on the idea of helping you establish elevated control of your personal food behaviors and on inspiring a diverse relationship with food. A relationship that encourages you to use the many incredible properties of food to optimize your everyday mental and physical health. The root of our name is a blend of curate + cure + creative - we carefully and creatively curate the health information and strategies we present to each individual client. We practice on the basis of welcoming and respecting all characteristics of food – comfort, entertainment, creativity, social gathering and nourishing fuel. The diet culture we live in today often tells us to strip away the enjoyable characteristics of food, to fight our human nature and our deeply rooted relationship with food, ultimately leading us to a disordered way of eating with significant damage to one's metabolism. Your food consumption must involve intentional and purposeful actions, but food should be savored, not feared. We focus on education and behavioral modification through individualized strategy. We work with our clients to optimize their relationship with food and their body. Eat for a purpose and to enjoy it in the process. Start your recovery journey with us today! Savor the day, it is a delicacy! -Chloe Featured In: Click the image to read the article Eat This, Not That: Beets Smart Living: Is Chocolate Healthy for You? Smart Living: How to Reduce Sugar in the Diet Eat This, Not That: The Best Snacks at Aldi Milk & Honey Blog: Traveling with Diabetes Smart Living: The Benefits of Fiber Smart Living: The Skinny on Diabetes Risk WRUU Live Talk Show Interview Eat This, Not That: Lentils The Skinnie: How to Make Sustainable Change Smart Living: What is an RMR Test? WTOC: SJCHS medical professionals talk with Senator Warnock about the cost of insulin WTOC: Chloe Paddison on back to school healthy lunch

Back Herb Glazed Chicken, Apple & Butternut Squash Skewers with Sautéed Leeks and Pomegranate Seeds Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: For the Glazed Chicken: 3 large boneless skinless chicken breasts 1/3 cup olive oil 1/4 cup high quality honey Juice from 2 large oranges 1/4 cup high quality yellow mustard 1/2 cup fresh minced rosemary, plus extra for garnish 2 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon ground black pepper 1 teaspoons Himalayan sea salt For the Roasted Apple and Butternut Squash: 3 large apples, cubed with skin left on 1 large medium squash, peeled, gutted and cubed 3 tablespoons fresh peeled and grated ginger 1.5 teaspoons cinnamon 3 tablespoons high quality honey 3 tablespoons olive oil 1 teaspoon paprika, or to taste For the Garnish: 1 pomegranate, seeds removed and flesh discarded (you can buy pomegranate seeds that have already been harvested). 1 large leek, thinly sliced 1 tablespoons butter Pinch of salt 2 tablespoons honey (for plate garnish) 2 tablespoons yellow mustard (for plate garnish) Other things to include: Long wooden skewers DIRECTIONS: 1. Preheat oven to 400 degrees. 2. For this recipe, the chicken, apples and butternut squash will all be cooked at roughly the same time. Preheat the oven to 375. This will require close monitoring to make sure each component is cooked properly. The butternut squash will need to go in first, the chicken second and the apples last (they will take the least amount of time). 3. For the butternut squash: prepare 2 baking sheets, one for both the squash and the apple. Mix together all ingredients (aside from the apple and squash) in a large mixing bowl. Dredge the butternut squash cubes in the mixture and ensure that all cubes are evenly coated. Line squash on the baking sheet and transfer to oven. Reserve the glaze mixture for apples. Bake squash until the cubes are tender. 4. Prepare the chicken. Prepare a baking sheet or roasting pan lined with tinfoil, set aside. Mix all ingredients (aside from the chicken) in a large mixing bowl. Cut each chicken breast in half. Rinse the chicken and pat dry with paper towel. Dredge each piece of chicken in the herb mixture and ensure that each piece is evenly coated. Reserve glaze mixture for basting. Place chicken on tray and transfer to oven. Bake for 20-25 minutes, or until internal temperature reaches around 175 degrees. Half way through the cooking process, remove chicken from the oven and baste with glaze mixture, return to the oven. Once cooked, remove from oven and cut into large cubes. 5. For the apples: dredge the cubes in the same glaze mixture used for the squash. Follow the same process as the squash. Transfer the apples to the oven and bake until tender, but not mealy. The apples will require close attention, because they will not require the same length of time as the squash and chicken. 6. For the garnish: melt the butter over medium-high heat on the stovetop. Add the leeks and Sauté until they begin to wilt and brown. Remove from heat and add pomegranate seeds, toss to combine. Set aside. Whisk together the honey and mustard until evenly incorporated. Set aside. 7. Once the chicken, apples, and squash are cooked. Arrange skewers with alternating cubes of each ingredient. Lay crisscrossed on a plate, garnish with leeks and pomegranate seeds. Using a spoon, garnish the plate with the honey mustard sauce. Sprinkle with any remaining rosemary.

Back Honey, Lavender & Orange Stovetop Popcorn Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: ½ cup non-GMO popping corn kernels 2 tablespoons coconut oil 1 teaspoon black pepper, or to taste 1/2 teaspoon Himalayan sea salt, or to taste Zest from 2 large oranges 4 tablespoons honey 2 tablespoons ground dried food-grade lavender, or to taste DIRECTIONS: 1. Heat oil and corn kernels together in a large covered pot over medium-high heat. Once the popping begins, give the pot an occasional shake to loosen the kernels and to distribute the heat amongst them. 2. While popcorn is popping, crush and grind lavender seeds in mortor & pestle as finely as possible. 3. Once all kernels have popped, remove from heat and uncover. Add the salt, pepper, lavender, and zest to the popcorn and stir to evenly distribute. Add the honey (pouring all over popcorn, not just in one spot) and stir until evenly incorporated. 4. Serve and enjoy! **This is a sticky popcorn – find the napkins!

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.

Back Greek Yogurt Bark INGREDIENTS: 2 cups 2% plain Greek yogurt Zest from one lemon 1 cup frozen berries of your choice (raspberries, blackberries or blueberries), roughly chopped 1/2 cup shelled pistachios, roughly chopped 1 teaspoon vanilla extract 2 tablespoons unsweetened finely shredded coconut 2 tablespoons raw cacao nibs DIRECTIONS: 1. Prepare a large baking sheet with parchment paper 2. In a medium mixing bowl, combine yogurt, zest, vanilla, lemon juice and stir well 3. Mix in the pistachios, coconut and cacao nibs 4. Gently fold in the frozen berries 5. Spread the mixture into your desired thickness and shape on the parchment paper, cover with another sheet of parchment paper, and wrap with plastic wrap to prevent the horrible freezer burn flavor 6. Place in the freezer for 2-3 hours, or until hardened 7. Once hardened, uncover and remove from the baking sheet. Break or cut the bark into desired shapes 8. Store bark in freezer to prevent it from melting

Back Baked Berry Oatmeal INGREDIENTS: 2 cups rolled oats 1 teaspoon baking powder 1 teaspoon cinnamon, plus extra for garnish 2 cups milk 2 eggs, beaten 1 tablespoon vanilla 3 tablespoon honey 2 tablespoons melted coconut oil 2 cups mixed frozen berries 2 small bananas, sliced 1/4 cup chopped walnuts DIRECTIONS: 1. Preheat the oven to 375 degrees F. 2. Mix together dry ingredients (oats, baking powder, cinnamon) until evenly incorporated. 3. Layer one cup frozen berries and one sliced banana on the bottom of a baking dish. Cover with a second layer of the dry ingredient mix. Sprinkle half of walnuts over dry mixture layer. 4. Using the same bowl from the dry ingredient mix, mix together the wet ingredients (eggs, milk, honey, oil, vanilla) until evenly mixed. Pour wet mixture over dry mixture. Top with remining frozen fruit, banana slices and nuts. 5. Bake for 30-40 minutes or until the mixture is set (bubbles up and has risen/doesnt move when shaken). 6. Top with extra cinnamon and plain Greek yogurt to serve.

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