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.

Back Mustard-Glazed Chicken over Roasted Apples and Onions with Wilted Kale INGREDIENTS: 1 chicken breast (boneless, skinless) 1 small apple – cut into wedges 1/3 small onion – cut into wedges 2 kale leaves, stems removed and torn into bite-sized pieces Sea salt 1 lemon – zested and juiced Black pepper For the mustard glaze 1/3 cup Dijon mustard (we added a little stone ground mustard for texture as well) 3 tablespoons softened butter (left out at room temp, not melted) 1 tablespoon sugar-free maple syrup ½ tablespoon Worcestershire sauce 2 small garlic cloves minced DIRECTIONS: Preheat oven to 400 degrees F. Line a baking sheet with tinfoil (for easy clean up). Toss apple wedges with lemon zest and just enough of the lemon juice to coat. Arrange apple and onion wedges on the baking sheet and season with black pepper. Beat together all mustard glaze ingredients until thick and well combined. Coat the bottom of the chicken breast with the glaze and then place right on top of the apples and onions. Coat the remaining sides of the chicken with the mustard glaze. Place in the oven and bake for 45 minutes, or until chicken is cooked through and glaze begins to brown and bubble. While the chicken bakes, heat a dry pan to medium-high heat. Rinse kale and add to pan on stovetop. Occasionally toss until leaves begin to brown and wilt. After kale has reached your desired texture, season with sea salt and set aside while you wait for the chicken.

Back Homemade Cacao Almond Milk See Recipe

Back Sweet Potato Wedges with Hummus Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: For the potatoes: 1 medium sweet potato, washed and cut into medium- thick wedges (skin on) 2 tablespoon coconut oil, melted 2 teaspoons cinnamon 2 teaspoons brown sugar 1 teaspoon chili powder 1 teaspoon paprika 1 teaspoon dried thyme 1/2 tablespoon fresh rosemary, finely minced Pinch Himalayan sea salt For the hummus: 2 cans chick peas/garbanzo beans (or 2.5 cups of bulk chickpeas soaked in water over night) 2 garlic cloves, or to taste 1/4 cup olive oil, plus more if needed (can use coconut milk as a substitution to achieve desired texture/consistency) 2 tablespoons tahini, or to taste/for desired consistency 1.5 teaspoon salt Zest from 2 large lemons Juice from 2 large lemons, or to taste 1 teaspoon cumin 1 teaspoon paprika, or to taste 1/2 cup hot water, if needed to achieve desired consistency DIRECTIONS: 1. For the potatoes: prepare a baking sheet lined with tinfoil and with a wire rack placed on top (a cookie cooling rack, for example), set aside. Preheat oven to 400 degrees F. Mix the coconut oil, cinnamon, brown sugar, spices and herbs in a large mixing bowl and mix well. Dredge the potato wedges into the mixture and stir to ensure that each piece is evenly coated. Line a wire rack with the potato wedges and place over the baking sheet. The wire rack helps the heat to circulate the potatoes for even cooking and decrease moisture. Transfer to the oven and bake for approximately 30 minutes, or until tender and crispy on the edges. After 15-20 minutes, remove tray from oven and flip all wedges over then place back in the oven for the remaining time. 2. For the hummus:Place the garlic clove in the blender and pulse a few times. Combine the remaining ingredients (except the hot water) in the blender and blend for 3-4 minutes. After the first 30 seconds of blending, slowly stream in the hot water while the blender is still running. Continue to blend until smooth and creamy. Drizzle with olive oil and garnish with extra crushed red pepper flakes when served. Optional garnish: top with pine nuts and dried parsley. 3.*Tasting is crucial for this recipe. After everything is blended, stop and taste the hummus and see if you like the consistency. Doctor it up with more lemon juice, salt or spiced to achieve the flavor you want. Add more water, oil or coconut milk to achieve the consistency you want.

Back Baked Lobster with Mango and Avocado Arugula Salad INGREDIENTS: 1 lobster tail Butter 2 teaspoons Salt and pepper 1.5 cups arugula ½ cup finely diced mango ½ cup diced tomatoes ½ avocado, medium diced Juice from ½ grapefruit 1 tablespoon plain mustard 1 tablespoon olive oil DIRECTIONS: Preheat oven to 350 degrees F. Split the lobster tail down the middle with a sharp knife and crack into two separate pieces. Add one teaspoon butter to each ½ and dust with salt and pepper. Transfer to a baking dish and bake for 25 minutes. While lobster is baking, combine mango, tomato, avocado and arugula in a mixing bowl. For the vinaigrette dressing, whisk the mustard, olive oil, grapefruit juice and a pinch of salt and pepper together until well combined. Pour over salad and mix well until evenly incorporated. Let the salad sit with the dressing to soften the arugula while lobster finishes in the oven. When lobster is finished, remove from the shell and transfer to plate on top of the arugula salad, top with remaining juices from the pan.