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.

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!

Back Homemade Cacao Almond Milk INGREDIENTS: 1 cup whole, raw almonds, soaked for at least 4 hours 4 cups filtered water 1/2 cup raw cacao powder Honey (5 large swirls around the top of the blender, or to taste) 2 teaspoons vanilla DIRECTIONS: 1. Blend all ingredients in a high-speed blender, until all almond pieces are ground up finely. 2. Pour through a fine strainer or cheesecloth to remove the almond fiber. 3. Transfer to airtight containers and store in the fridge for up to 4 days. 4. Enjoy chilled or warmed for a hot chocolate alternative! **I dried the left over almond meal in the oven at 350 and plan to mix it into muffins or pancakes later on!

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!

Cureative Nutrition practices on the basis of welcoming and respecting all characteristics of food – comfort, entertainment, creativity, social gathering and nourishing fuel. The diet culture we have succumbed to tells us to strip away the enjoyable characteristics from food, to fight our human natu Home About About Chloe Meet our Team Offerings SHOP Contact Search Disordered Eating Therapy Intuitive Eating | Eating Disorder Recovery Client Portal Login bookings@cureativenutriton.com 912-547-7282 © 2015 by Cureative Nutrition

Back Cureative's Crab Cakes See Recipe Classic Chicken Pot Pie See Recipe Salmon Mac & Cheese See Recipe Chickpea "Meatballs" See Recipe Vegetarian Mexican Stuffed Peppers See Recipe Baked Lobster with Mango and Avocado Arugula Salad See Recipe Ricotta and Parmesan Turkey Meatloaf See Recipe Zesty Meatballs with Lemon Cauliflower Rice See Recipe Lemon Butter Salmon with Creamy Eggplant See Recipe Balsamic Bison and Brussels See Recipe Cheesy Artichoke and Meatball Bake See Recipe Mock Chicken Salad See Recipe Herb Glazed Chicken, Apple & Butternut Squash Skewers with Sautéed Leeks and Pomegranate Seeds See Recipe Herb Cauliflower "Bread" Grilled Cheese See Recipe Hemp-Encrusted Salmon Cakes See Recipe Pork Rind Parmesan-Encrusted Nuggets See Recipe Pesto Riced Cauliflower with Grilled Shrimp See Recipe Waffle Iron Eggplant Parmesan with Italian Herb Chicken See Recipe One Pot Chicken Sausage with Kale and White Beans See Recipe Fajita Chicken Stuffed Sweet Potatoes See Recipe Mustard-Glazed Chicken over Roasted Apples and Onions with Wilted Kale See Recipe Burgers with Bean-ifits! See Recipe Spiced Honey Glazed Salmon on a Bed of Spiral Cut Asian Salad with Peanut Sauce See Recipe Baked Coconut Shrimp with Mango Pineapple Salsa See Recipe Georgia Peach and Shrimp Salad See Recipe Goat Cheese, Spinach and Basil Stuffed Chicken See Recipe Portobello Tuna Melt See Recipe Re-stuffed Southwestern Avocados See Recipe High Protein Chicken Curry See Recipe High Protein Crab Stew See Recipe Shrimp with High Protein Peanut Sauce See Recipe

Back Re-stuffed Southwestern Avocados INGREDIENTS: 1 chicken breast, baked and shredded (or use pre-cooked rotisserie chicken) 1 ripe avocado, cut in half, seeded and flesh gently removed from skin using a spoon (do not tear skin in order to re-use as the bowl to restuff). Dice avocado after removing from the skin. 1 small red pepper, seeds and stem removed, roasted or grilled (we used a panini press) and diced 1 whole lime, juiced 2 tablespoons sour cream, or more to taste 2 tablespoons mild salsa with no sugar added, or more to taste Grated cheese of choice for topping (we used sharp cheddar) DIRECTIONS: Preheat oven to 375 degrees. Mix shredded chicken, diced red pepper, sour cream, salsa, lime and diced avocado until evenly combined. Stuff the avocado skins evenly with chicken mixture and top with grated cheese. Bake for about 8 minutes, or until cheese on top is melted and beginning to brown.

Back Balsamic Bison and Brussels INGREDIENTS: 1 bunch of brussels, stems removed and halved Zest from one large navel orange ½ cup chopped walnuts 2 garlic cloves, finely minced 12 ounces of your choice of protein, cut into 1 inch cubes 1/3 cup finely sliced green onions 1/3 cup dried cranberries 2 tablespoons balsamic vinegar Olive oil, salt and pepper to taste DIRECTIONS: Preheat oven to 400 degrees F Toss Brussel sprout halves in olive oil and season with salt and pepper Roast for approximately 20 minutes, or until they begin to brown and they are tender Meanwhile, heat olive oil in sauté pan over medium-heat and sauté bison until cooked through Add green onions, garlic, walnuts and cranberries – stirring often Remove from heat and mix in orange zest and balsamic vinegar

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 High Protein Crab Stew INGREDIENTS: 8 ounces crab claw meat (not imitation) 1 - 5.3 ounce container (individual serving size) plain Greek yogurt 2/3 cup of ½ and ½ (can add more to thin consistency if needed) 1 tablespoon old bay (or more/less to taste) Pinch of pepper (or more to taste) ½ teaspoon red wine vinegar (or more to taste) DIRECTIONS: Bring ½ and ½ to a simmer in a saucepan over medium heat. Add seasonings and vinegar and modify to desired taste. Let simmer until fragrant (about 6-8 minutes), stirring occasionally to avoid scorching the milk. Remove from heat and whisk in plain Greek yogurt until smooth and thick. Stir in lump crab claw meat and stir until combined. Add more old bay, pepper or vinegar if needed.