Home About About Chloe Meet our Team Offerings SHOP Contact Search Recovery Enrichment Resources Cureative Nutrition + Recovery Cove is now offering a selection of products to enrich your recovery journey. Recovery is not a linear journey. There will be emotional waves that consume you and inhibit your ability to choose rational thoughts and actions. Browse the curated selection of products that can offer you a pause and opportunity to ground and reframe your emotions. You will see a deeper scope of services, as well as products specifically chosen to help you reset your emotions through intimate sensory experiences. Please fill out the form at the bottom of the page if you are interested in purchasing a service or product and our team will be in touch! The Shop Candle $35 Scent: A curated scent blend to ground and reframe your emotions. Light for ambiance, or meditative practices. Oil Blend $15 Scent: A curated scent blend to ground and reframe your emotions. Diffuse/apply for ambiance, or meditative practices. Mantra Art $15 Choose from a selection of empowering mantras to reference when rational thoughts are fleeting. Decorate spaces or keep in a journal/binder for meditative practices. Curated Skin Care $65 Scent: Through a partnership with Nourish, we are able to offer this curated line of organic skin care products. Use as a daily regimen for healthy skin, or as a cleansing practice using the sensory engagement to ground and reframe emotions. Recovery Tracker - Journal $30 A guided daily journal experience to make space for rational thoughts and to build awareness around triggers and behaviors. Online yoga/meditation class $45 Through a partnership with Meg Shuba Yoga, you can purchase one-time guided yoga/meditative practice content curated for a recovery journey Curated Supplements $45 Moon Juice - Magnesi-OM to support relaxation, sleep and constipation. Add 1 teaspoon to water in the evenings. Culinary Therapy Session $100 A hands-on cooking experience to build culinary skills and gain appreciation and rational understanding of foods in a supportive environment. Quarterly Subscription Box $150 $150 every 3 months for a curated box of the items listed in this shop, along with other enrichment add-ins such as activities for grounding meditative practices, distraction tools, education resources to boost rational thought and motivational and inspirational content. Place your order: A team member will be in touch to process your order shortly! First Name Last Name Email Detailed description of which products and/or services with the quntity: Phone Shipping Address Send Order recieved!

Back High Protein Chicken Curry INGREDIENTS: 1 chicken breast, chopped into small pieces 7 ounces of classic, regular fat canned coconut milk (shake well before opening and pouring) Juice from ½ a lime 1 teaspoon finely grated fresh ginger (should be wet and mushy) 1 teaspoon garlic powder 1 teaspoon ground coriander 1 teaspoon curry powder (+ more if needed) 1 tablespoon coconut oil or olive oil for sautéing Salt and pepper to taste DIRECTIONS: Toss chicken with curry powder and generously coat (may need more than 1 teaspoon). Whisk together the coconut milk with the ginger, coriander, and garlic powder until well incorporated. Heat the oil in a deep sauté pan. Add the curried chicken and brown on all sides. When chicken is mostly browned, pour in the coconut milk mixture. Stir to incorporate and then let simmer, stirring occasionally until the sauce thickens. Remove from heat, add the lime juice, stir and season with salt and pepper to taste.

Back Minty Apple & Cucumber Salad See Recipe Herb Parmesan Jalapeno Crisps See Recipe Roasted Beets, Sweet Potatoes & Orange Segments with Goat Cheese See Recipe Festive Cheese Ball See Recipe Honey, Lavender & Orange Stovetop Popcorn See Recipe Cucumber Rollups with Roasted Red Peppers, Cream Cheese & Almond Pesto See Recipe Lemon Chia Granola Bars See Recipe Low-Carb Protein Fudge See Recipe Sweet Potato Wedges with Hummus See Recipe Glamoured-Up Grapefruits See Recipe Simple Braised Kale with Apples & Almonds See Recipe Guacamole Deviled Eggs See Recipe

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 The perfect "hard boiled egg" DIRECTIONS 1. Fill a sauce pan/pot with 1.5 inches of water and bring to a boil. Place eggs in steamer basket and set steamer basket in pot of boiling water (it should be suspended slightly above the boiling water. Let the eggs steam for 8 minutes. While eggs are steaming prepare a bowl of ice water. After 8 minutes, remove the steamer basket and submerge all eggs in ice water bath immediately. Once eggs are cooled completely, gently tap on the counter and begin to peel away the shell. Slice and enjoy with some ranch dressing for an extra calorie boost!

Back Lemon Butter Salmon with Creamy Eggplant INGREDIENTS: 1 salmon filet, rinsed and patted dry 1 tablespoon butter 1 tablespoon olive oil 1 small lemon Salt and pepper 1 medium eggplant, peeled and roughly chopped into small squares 6 ounces plain 2% fat Greek yogurt ½ teaspoon garlic powder DIRECTIONS: Preheat the oven to 450 degrees F. Toss chopped eggplant with olive oil and generously coat with salt and pepper Transfer eggplant to a baking sheet and roast for approximately 20 minutes, or until tender and golden brown. While the eggplant roasts, place the salmon on a baking sheet, coat generously with salt and pepper. Portion and distribute the butter across the top of the salmon. Thinly slice half the lemon and juice the other half without letting any seeds through. When the eggplant has finished roasting, transfer to a bowl. Lower the oven temp to 375 degrees F. Bake the salmon for approximately 20 minutes, or until the salmon is cooked through and has achieved your desired texture. While the salmon bakes, add the yogurt and garlic powder to the bowl with the roasted eggplant. Use a fork to mix everything together and mash the eggplant to a relatively smooth consistency. When the salmon is finished, remove from oven and pour the lemon juice onto the filet.

Client Testimonials Home About About Chloe Meet our Team Offerings SHOP Contact Search Intuitive Weight Management "When I began working with Chloe, I was dealing with personal and professional issues and I gained a significant amount of weight. I knew I needed help. After our first meeting, it seemed I had found the right person with the right approach for me. I didn't want to count calories or macros, or be a slave to a strict prescription of what was good and what was bad to eat. Chloe gave me tools that I now think of whenever I am in a situation where previously I would over-consume, whether it be situational or stress-related settings. The processing of those situations either in the recent past or for an anticipated future event have been very helpful. I feel like I have gotten control of my nutrition and the thought processes that go with it. I give Chloe much credit with her unique, behavioral approach to eating and nutrition. I highly recommend consulting her if you want to improve your nutrition." -Stephen "The Master Your Metabolism series with Chloe was eye opening and informative. As a runner, I have never counted calories or followed strict diets, but also never learned how to properly fuel my body. But then I turned 40 and started to watch the pounds creep up. Chloe helped me reset my thinking and relationship with food. She helped me learn how to make responsible choices and that no food was off limits. Very refreshing! I look forward to seeing my relationship with food improve, and hopefully fire up that metabolism again!" -Jordan Intuitive Weight Management "I will be honest that Chloe's approach is not an easy one, at least for me. I have built my personal approach to nutrition based on data, measurements (scale and tape measure), counting calories, "damage control" workouts, trying my very best to eliminate "bad" foods and finding myself guilty, hungry or unsatisfied because I have created a random meal on the go, or because I am so hungry by the time I get to eat I just shove what ever is available without really thinking. I know compared to most of the population, the foods I choose are really healthy, but it is my relationship with them that needs major work. I struggle to find time to plan and create meals that I love, I don't sit down to eat, I snack while I cook, I clean my kid's plates, all the while thinking how many miles I will have to put in to balance it. I don't have time to cook a meal I want, as well as a meal my kids want. I thrive on rules, "do this, not that" and Chloe isn't going to give that to me! I have to figure it out for myself which is infinitely harder. Its so difficult for me to prioritize myself, to slow down, delegate, rest and really listen to what my body is telling me. My initial goals right now are to shop and prep raw ingredients over the weekend, plate my food and sit down to eat. I want to truly make positive changes, not by forcing myself into a mold, but listening to myself." -Katie Intuitive Weight Management "I think I am finally getting the hang of this mindful journey. I've been really focusing on connecting my mind to my stomach, specifically focusing on sensible snacks to keep on hand. By learning to pair food groups for optimal satisfaction I am back to not overeating at the next feeding. Also, I feel I have been able to identify when I am truly hungry vs. thirsty. Ive caught myself saying "that is not hunger, it's thirst!" This is very big for me. I recently had a victory at lunch when I mindfully refused a tea that was not 1/2 & 1/2 like I had ordered it. I am getting the hang of knowing the different feelings from different foods and knowing what works best and when for my body. So often we are so used to over indulging that we are clueless that there is an alternative. I am loving this journey. I love the power mindfulness gives me to be responsible with my choices in any setting." -Sharon Intuitive Weight Management "The first time I ever stepped into Chloe's office I identified the goal I wanted to work towards. My goal was to find balance, balance to me equaled freedom to live life as it was meant to be lived. In that moment I had very little faith and trust in myself to reach this goal and as someone who had been in and out of treatment centers working with an array of professionals, yet continuing to struggle with an eating disorder, I honestly had very little faith that Chloe could teach me anything I already hadn't tried. The chance to change took a leap of faith and a LOT of growing pains. I first had to develop some level of trust in Chloe and this process took a great deal of time. For decades the only thing I trusted were the lies of my eating disorder. For awhile I felt as if I'd take one step forward and two back...I honestly thought for awhile that Chloe would soon give up on me and I waited for that, but she has always found success in what I deemed as failure...She has helped me change my perspective overtime of what success and progress even look like. By far the hardest part in working with Chloe was developing that level of trust, because in the beginning EVERYTHING she asked me to do my eating disorder screamed back NO!!! I saw foods as good vs bad...having a "bad" food or going out to a "bad" place to eat always had negative consequences as well as being accompanied by extreme anxiety. She has allowed me to challenge myself in certain areas at a pace that hasn't been so completely overwhelming leaving me paralyzed by fear. Chloe definitely challenges me but she is quick to point out the progress when i see or feel none for myself. For someone who has always defined their success, failure, and self worth by the number on a scale, Chloe reminds me that my journey and recovery have nothing to do with a number, the number on a scale, the number in my clothes, my neurotically looking at the numbers, calories, fat, carbs, etc in EVERYTHING I eat. No, my journey has EVERYTHING to do with living a life of balance, for me that is where my freedom resides. I am a work in progress, but i can say, today i am living my best life <3" - Jen Eating Disorder Recovery

Back Warm Peach Cobbler Soufflés INGREDIENTS: 1 cup ricotta 2/4 cup cooked oatmeal (prepared with milk) 2 large eggs 1 tablespoon lemon juice 1 tablespoon lemon zest 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon vanilla 1 peach, pitted and diced Greek yogurt + honey + cinnamon sugar for garnish DIRECTIONS: 1. Preheat oven to 350F. 2. In a blender, combine ricotta, cooked oatmeal and lemon juice - blend until smooth. Add one egg at a time, blending between each addition. 3. Pour mixture into a bowl and mix in baking soda, vanilla and cinnamon. 4. Pour mixture evenly throughout a muffin tin (filling each cup a little more than halfway full), if you think it will not take up the whole muffin tin, start with just the inside cups. 5. Top the batter in each cup with a handful of diced peach. 6. Bake for about 20 minutes, or until set and the tops are golden (the peaches should disappear into the batter). 7. Whip together honey and Greek yogurt, top each soufflé with a dollop of the yogurt and garnish with additional honey, lemon zest and cinnamon sugar.

Home About About Chloe Meet our Team Offerings SHOP Contact Search About: Culinary Therapy We offer education and assistance to help each client learn the skill set behind preparing the necessary foods for their wellness journey. This includes learning common cooking methods that preserve the nutrient content of food and composing balanced meals that fit each individual nutrition profile. This is about teaching you what it means to eat healthy on a daily basis and how to sustain healthy weight management in your own kitchen while enjoying the taste and flavor of your food . Culinary Experiences We offer hands on culinary experiences for education and entertainment! Book a small cooking demo for an intimate party, a team building experience, or a family bonding activity!

Back Lemon Blueberry Baked Ricotta INGREDIENTS: 30 ounces ricotta 3 large eggs, beaten 1 teaspoon vanilla 5 tablespoons lemon juice 1/2 teaspoon baking powder 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 3 tablespoons honey 1 cup blueberries 1 tablespoon sugar for blueberries DIRECTIONS: 1. Pick through blueberries and toss with 1 tablespoon sugar, allow them to sit while you work on the rest of the dish. Preheat the oven to 400F. 2. Combine all ingredients in a large mixing bowl and stir well, fluffing the mixture as you stir. 3. Pour the mixture into a square casserole dish, or into individual ramekins. 4. Bake the ricotta mixture in the center of the oven for approx. 30 minutes. Remove from the oven and add blueberries to the top. 5. Return to the dish to the oven and bake for another 20-30 minutes, or until the edges and top begin to brown and the ricotta is puffed up. **This breakfast dish can be enjoyed at any temperature - we prefer warm!