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Back Burgers with Bean-ifits! INGREDIENTS: 1 can black beans - drained and rinsed 2/3 cup finely diced onions 2 tablespoon ketchup 1 tablespoon yellow mustard, or dijon mustard 1 teaspoon garlic powder 2 teaspoons cumin 1/3 cup plain quick oats DIRECTIONS: 1. Preheat oven to 400 degrees F. Grease or line a cookie sheet with parchment paper. 2. In a medium-sized bowl, mash the black beans until almost pureed, but keeping some texture. 3. Stir in condiments and spices until well combined. 4. Fold in the oats using a spatula. The mixture should be moist and almost fluffy. 5. Divide the mixture into 4 equal parts and form into thin patties. 6. Bake for 7 minutes and then carefully flip patties over, bake for another 7 minutes, or until crusty. *Patties can keep for up to 5 days in the refrigerator. Reheating may dry them out slightly.

Back Fajita Chicken Stuffed Sweet Potatoes INGREDIENTS: 1 very small sweet potato, rinsed and tightly wrapped in tin foil. 1 chicken cutlet (or breast if making a bigger quantity) Mild salsa (about ½ - ¾ cup) 1 green bell pepper, quartered and julienned (thinly sliced) 1 bunch scallions/green onions, thinly sliced (discard the root end) 1 tablespoon olive oil 1 tablespoon shredded cheese of choice Lime wedges for extra flavor DIRECTIONS: Preheat oven to 375 degrees F. Bake the sweet potato until cooked through and tender throughout, approximately 40 minutes. Prepare a baking dish with the chicken cutlet smothered in salsa. Bake for approximately 20 minutes or until cooked through, but still moist. While the sweet potato and chicken are cooking, heat olive oil in a sauté pan over medium-high heat. Sauté the bell pepper until slightly browned and tender, stirring/tossing occasionally. Add the onion and stir to combine. Turn off heat and let rest in the pan until the chicken is ready. When chicken is ready, remove from the oven and shred using two forks. Add additional salsa and stir to combine. Remove sweet potato from oven and slice in half length-wise. Layer the peppers and onions and the chicken on top of the halved sweet potato. Top with cheese and return to the oven to melt.

Back Parsnip & Asparagus Herb Frittata See Recipe Spiced Carrot Cake Pancakes See Recipe Warm Peach Cobbler Soufflés See Recipe Baked Berry Oatmeal See Recipe Lemon Blueberry Baked Ricotta See Recipe Pumpkin Spiced Whipped Ricotta See Recipe Creamy, Dreamy Mango Coconut Overnight Oats See Recipe Ricotta + Pesto + Over-Easy Egg on Toast See Recipe The Perfect "Hard Boiled Egg" See Recipe

Back Zesty Meatballs with Lemon Cauliflower Rice INGREDIENTS: For the meatballs: 1-pound lean ground beef ¼ cup finely grated Parmesan cheese 1 teaspoon dried oregano 2 cloves garlic, minced zest from 1 large lemon 1 egg salt and pepper to taste, about 1 large pinch each For the lemon cauliflower rice: 1 ½ cup cauliflower rice 1 tablespoon olive oil 1 zucchini, small-medium chop ¾ cup quartered cherry tomatoes Salt and pepper to taste Juice from ½ lemon 5 large basil leaves, thinly sliced DIRECTIONS: Mix all meatball ingredients together until well combined. Form meatballs to desired size. Heat 1 tablespoon olive oil in sauté pan over medium-high heat. Cook meatballs, rotating occasionally until brown all around and cooked through. Transfer to a covered bowl and set aside. Rinse and dry sauté pan. Heat another tablespoon of olive oil. Add the zucchini and allow it to brown, stirring occasionally. Once the zucchini is tender and browned, add the cauliflower rice and salt and pepper to taste. Sautee until the vegetable mixture has absorbed all oil. Remove from heat. Stir in the lemon juice, cherry tomatoes and basil. Plate the lemon cauliflower rice with the meatballs on top and garnish with additional basil.

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 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 Simple Braised Kale with Apples & Almonds INGREDIENTS: 4 cups trimmed and roughly chopped kale 1/2 medium onion, roughly chopped 1 small apple, diced 1/4 cup water 2 tablespoons olive oil 3 tablespoons red wine vinegar 1/8 teaspoon cayenne, or more to taste 1-2 pinches salt 1/4 cup almonds, roughly chopped for garnish DIRECTIONS: 1. Rinse kale and do not dry. 2. Heat olive oil in pot over medium-high heat. Add onion and cook until it begins to brown around the edges. Add red wine vinegar to deglaze the pot. 3. Add kale to pot and stir. Add 1/4 cup water and cook, stirring occasionally. 4. Add spices, stirring to evenly combine. 5. Add diced apple. Continue to cook, stirring frequently. Cook until all kale is wilted and all liquid is absorbed. 6. Transfer to serving dish and garnish with chopped almonds. **This side dish would make a beautiful bed for chicken or fish with a side of sweet potatoes!

About: Speaking Engagements Home About About Chloe Meet our Team Offerings SHOP Contact Search Community Outreach: Customized Seminars: Seminars include customized group meetings to study and discuss educational nutrition topics of your choice. Topics may include intuitive eating principles, how to navigate work-life balance and how to create calorie counts and supplemental nutritional facts for menu nutrition labels. Public Speaking: Considering the significant evidence-based need to find solutions to remedy obesity, chronic disease, and eating disorders we provide a customized or signature live speech to both educate and motivate an audience on solutions. Registered dietitian, Chloe Paddison’s signature message is rooted in eating psychology and behavior. She provides guidance on the conscious and unconscious feelings, thoughts, and behaviors directed by the human mind, that influence food choices and patterns of behavior to impact positive change. Communities share attributes and are strengthened by their connections. The health profile of members of a community may indicate attributes of a community. We provide customized health education sessions and food and nutrition programs to help alleviate health disparities and promote community health.

Back Orange Chia Marmalade Ingredients: 2 large navel oranges 1 tablespoon minced orange peel 1 tablespoon honey, or more to taste if needed 1/2 teaspoon vanilla, or more to taste if needed 1 tablespoon chia seeds Juice from 1/2 of a large lemon Directions: 1. Peel orange skin using a vegetable peeler. Remove any reaming pith from inside of skin using a sharp knife. Mince peel, reserving a few thin strips for garnish. 2. Make sure there is no skin/pith left on oranges. Roughly chop oranges and transfer to sauce pan with all other ingredients. Bring to a boil and reduce to simmer until oranges are broken down and mixture consistency resembles jam. Stir constantly and mash oranges in the process. 3. Taste and adjust as needed. Add more honey or vanilla. 4. Transfer to glass jar with remaining orange rind and allow to set in refrigerator over night.