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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 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!

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!