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!

Back Salmon Mac & Cheese Serves 2 INGREDIENTS: For the baked Salmon: 1 5 to 8 ounce salmon fillet 1 tablespoon Dijon mustard For the mac & cheese: 1 very small sweet potato - baked and mashed (about 3/4 cup worth) 1 cup brown rice pasta (or any desired pasta) - prepared as package suggests 2 tablespoons butter 1 tablespoon Dijon mustard 1 tablespoon yellow mustard 1 cup shredded swiss cheese + 3 tablespoons 1/2 teaspoon black pepper, or to taste 1/3 teaspoon smoked paprika, or to taste 2 handfuls arugula DIRECTIONS: 1. Prepare salmon. Preheat oven to 350 degrees F. Rinse salmon fillet and pat dry. Place salmon on baking sheet (lined with tinfoil for easy clean up) skin side down. Rub 1 tablespoon Dijon mustard on salmon and evenly coat. Bake for approx. 20 minutes, or until desired consistency is reached. remove from oven and peel salmon away from skin. Cut salmon into 1/2 inch chunks. 2. While salmon is cooking, prepare noodles as directed on package. After they are finished, drain and return to the pot they were cooked in. Add butter, mashed sweet potato, 1 cup shredded cheese, spices, Dijon mustard, yellow mustard and arugula. Stir to combine. Add salmon chunks and stir to evenly incorporate. 3. Transfer mixture to a baking dish. Top with remaining 3 tablespoons of Swiss cheese and transfer to top rack of oven. Bake at 350 until cheese on top begins to brown. Remove and serve! *Can be stored in the refrigerated and reheated in the microwave.

Back Glamoured-Up Grapefruits INGREDIENTS: 1 large grapefruit Honey (about 1-2 tablespoons) Ground cinnamon (about 2 teaspoons, 1 teaspoon per half grapefruit) DIRECTIONS: 1. Preheat oven to 400 degrees. 2. Cut the grapefruit in half as seen in the picture. Cut the triangular segments to loosen for easy eating after they have baked. Drizzle honey over the cut surface of the fruit and then sprinkle generously with a coating of cinnamon. 3. Place the prepared grapefruits in a small baking dish and bake for about 30 minutes, or until the pink park of the fruit is puffed up where the cuts were made and the tops look slightly caramelized. Remove from the oven and serve warm or chilled. *After enjoying the grapefruit, be sure to drink the sweet juice, or squeeze and save it to flavor water with later on!