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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 optimization. This practice is built on the idea of helping you improve your relationship with food and the subsequent food behaviors directly impacting your health. A relationship that encourages you to use the many incredible properties of food to optimize your everyday mental and physical health. The weight loss industry (“diet culture”) leaves many individuals lost, overwhelmed and in worse metabolic health than when they started. More than ever, we are seeing interventions that cause a dangerous disconnect between weight management and health. Achieving real health requires a much broader scope focusing on mind, body and spirit. What we choose to eat is only a fraction of overall health. The patterns and behaviors in which we provide the body with fuel, move the body and how we dwell in our headspace have much greater influence. We shift the focus from an arbitrary number on the scale to real health and wellness. We focus on real-life scenarios helping you to coexist nutrition as a priority within your busy day to day life. The root of our name is a blend of curate + cure + creative - we carefully and creatively curate the treatment 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. We look forward to partnering with you on your health and wellness journey! 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 Cureative's Crab Cakes Ingredients: 2 pounds crab meat (we used back meat), picked through 1 bell pepper (we used green), finely diced 1 bunch green onions, thinly sliced 3 chipotle peppers in adobo sauce 1/2 cup whole wheat bread crumbs 3 large eggs 3 tablespoons chipotle mayonnaise 2 tablespoons adobo sauce (or more if you like it spicy) 2 heaping teaspoons smoked paprika 1/2 teaspoon salt For the sauce: 1 cup sour cream Juice from 1 lemon, or more to taste 1 tablespoon capers 4 to 6 dashes of Tabasco sauce, or to taste 1/2 to 1 teaspoon Creole seasoning, or to taste 1/4 teaspoon black pepper, or to taste Directions: 1. Combine all ingredients together in a large bowl and fold with spatula until well incorporated. 2. Shape into any desired size. 3. Heat oil in a griddle or cast iron over medium - high heat. Sear each crab cake until golden brown on each side (the duration depends on the size of the crab cake and the type of pot being used). I turned them multiple times to allow for even browning - but do not rush the process, each side needs time to brown before flipping. Be gentle when flipping, they could fall apart. 4. Serve warm or at room temperature with a dollop of sour cream sauce garnished with capers or green onion. *Crab cakes can be formed and seared a day ahead. Heat in 350 degree oven until hot enough to serve.

Back Herb Parmesan Jalapeno Crisps Super Bowl Sunday anyone?? INGREDIENTS: For the crisps: 2 medium jalapenos, very thinly sliced and seeds removed 8 ounces grated parmesan cheese 3 large sprigs rosemary, minced 4 medium-large garlic cloves, minced 2 pinches ground black pepper, or more to taste For the blue cheese dressing: 1 cup plain Greek yogurt, or sour cream 4 ounces blue cheese crumbles 4 ounces cream cheese at room temperature DIRECTIONS: 1. Preheat the oven to 375 degrees. Prepare a baking sheet with a silicone mat or parchment paper. 2. In a mixing bowl, combine grated Parmesan cheese, minced rosemary, minced garlic and black pepper. Toss and mix well to evenly combine. 3. Arrange thinly sliced jalapenos on the baking sheet, two per crisp and arrange to where they will be about an inch away from each other on the baking sheet. 4. Top the jalapeno slices with a mound of the Parmesan cheese mixture. The cheese will melt down and spread thin, make sure it is a generous amount. 5. Bake for 10-15 minutes, or until cheese melts and turns golden brown around the edges. 6. Remove from oven and transfer crisps to a wire rack for cooling. Leave them on the wire rack until cooled and crisp. Transfer to a paper towel and then layer paper towel and crisps to help absorb the grease before serving. 7. For the dip, use an electric mixer to whip together the yogurt, cream cheese and blue cheese crumbles until smooth.

Back Spiced Honey Glazed Salmon on a Bed of Spiral Cut Asian Salad with Peanut Sauce Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: For the Glazed Salmon: 2 – 8 to 10 oz. salmon fillets 2 tablespoons high quality honey 3 tablespoons unsalted butter 2 tablespoons high quality yellow mustard 1 teaspoons paprika 1 teaspoon chili powder 2 tablespoons fresh squeezed orange juice Pinch of Himalayan sea salt For the Spiral Cut Asian Salad: 2 large carrots, washed and peeled 1 large radish 1 large cucumbers, fancy peel 1/2 bunch green onions, all parts thinly sliced 1/4 head purple cabbage, thinly sliced/shredded 2 cups bean sprouts For the Peanut Sauce: 1 can (13.5 oz.) full fat, unsweetened coconut milk 2 oz. Massaman curry paste, or to taste ¾ cup plain, unsweetened natural peanut butter 2 tablespoons apple cider vinegar or white vinegar (do not substitute with any other kind of vinegar) ½ cup water 1 bunch fresh cilantro, washed and plucked, stems discarded Sesame seeds for garnish DIRECTIONS: 1. Prepare salmon. Preheat oven to 375 degrees F. Prepare baking sheet with tinfoil and set aside (you may need more than one). Cut each fillet into two 8 oz. pieces. In a small saucepot over medium-low heat, combine butter and honey and whisk until melted and incorporated, add spices. Remove from heat and spoon over each fillet evenly. Place glazed salmon on the baking sheet and transfer to oven. Bake for approximately 15-20 minutes, or until glaze is golden and bubbly and salmon flakes when pressed with a fork. 2. While salmon is cooking, prepare peanut sauce for Asian salad. Combine coconut milk, curry paste, peanut butter, vinegar and water in a medium heavy-bottom pot. Whisk to evenly incorporate while it warms. Bring sauce to a gentle boil over medium-heat, whisking constantly. Let the mixture simmer for 3-5 minutes over low heat. Remove sauce from heat and let it cool to just slightly warmer than room temperature. If the mixture is too oily or liquid-like and not emulsifying, blend it in a food processor or blender until the desired consistency is achieved. 3. Prepare the vegetables. Pass the carrot, radish, cucumber and apple through the spiralizer, cutting after strands reach approximately 6 inches. Roughly chop the red cabbage into strips Toss all spiralized and chopped vegetables together along with bean sprouts and green onion in a large bowl to evenly distribute. Add peanut sauce (just enough to lightly coat vegetables) and toss to combine. 4. Place salmon fillet off set on top of spiral cut salad. 5. Garnish with cilantro and sesame seeds.

Back Cheesy Artichoke and Meatball Bake INGREDIENTS: 1 pound lean ground meat of choice (chicken, turkey, or beef) 1 jar of artichoke hearts packed in water (about 33 ounces) ¾ cup almond flour for binding the meatballs 1 egg 2 teaspoons Italian seasoning Salt and pepper to taste 8 large basil, finely shredded/sliced No sugar added tomato basil pasta sauce (about 24 ounces) Olive oil 2 cups grated mozzarella cheese DIRECTIONS: Preheat oven to 375 degrees F. Make meat balls: mix the ground meat + egg + seasonings + almond flour together in a large mixing bowl and mix until well combined. Form meat balls into medium-sized balls. Heat olive oil in a skillet over medium-high. Sear the meatballs on all sides (letting them sit about 3-4 minutes per side, or until golden brown) and continue cooking until cooked through. Place meat balls in the base of a baking dish. Drain artichokes and squeeze dry in paper towels. Add to the baking dish along with the meat balls. Top with basil leaves and tomato sauce. Finish it off with an even layer of the mozzarella cheese on top. Bake on the top rack in the oven, about 40 minutes. If needed, broil towards the end to brown the cheese on top.

Back Ricotta + Pesto + Over-Easy Egg on Toast INGREDIENTS: 2 tablespoons ricotta 2 tablespoons pesto 1 large egg Gouda cheese, roughly shaved or grated 1 slice fresh sourdough bread, or bread of your choice DIRECTIONS: 1. Toast bread as desired. 2. While bread is toasting, fry and egg over-easy and keep the yolk intact, once cooked, set aside. 3. Spread ricotta onto warm toast (add more if needed). 4. Spread pesto on top of ricotta layer. 5. Top pesto with the over-easy egg. 6. Garnish with a generous helping of shaved/grated Gouda cheese. 7. Break yolk and enjoy!

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 Minty Apple & Cucumber Salad Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: 1 cucumber 1 large green apple 1 handfuls fresh mint Pinch of sea salt Juice from 1 lemon, or to taste DIRECTIONS: 1. Fancy peel the cucumber and apple and chop into 1/2-inch cubes 2. Massage the cucumbers and apple with the sea salt 3. Finely chiffonade the mint and toss into the mix (cut the mint how you would like to eat it, for example, I want my mint chopped finely so I do not get big leaves in my mouth when I take a bite). 4. Massage the mint into the mixture gently for 1 minute 5. Add lemon juice and toss to incorporate 6. Serve garnished with a few whole fresh mint leaves (We garnished ours with pomegranate seeds too!) **The best result for this salad would be to make ahead of time and let it marinate for an hour.

Back Fudgey Black Bean Brownies Glass of milk highly recommended! These guys are super rich and will crush any chocolate craving while providing a high dose of fiber and healthy fats! INGREDIENTS: 1 can black beans, drained and rinsed 2 large eggs 2/4 cup raw unsweetened cocoa powder 1/4 cup ground coffee 1/2 cup coconut sugar, or any sugar you have on hand 1/4 cup plain Greek yogurt (we use 2% fat) 1 teaspoon vanilla 1 1/2 teaspoon baking powder 4 tablespoons milk 2 tablespoons melted coconut oil DIRECTIONS: 1. Preheat oven to 375 degrees. Combine all ingredients in a blender or food processor and process until smooth and creamy. 2. Transfer batter equally in muffin tin or baking dish and bake at 375 for around 25 minutes, or until the brownies are set and spongy and the tops are cracking. Check to see if they are done by inserting a tooth pick or sharp knife into the middle to see if it comes out clean. **We topped ours with unsweetened shredded coconut and chopped walnuts. These pair perfect with a glass of milk! **They are even better when you keep them in the fridge!

Back Ricotta and Parmesan Turkey Meatloaf INGREDIENTS: 1 pound 99% lean ground turkey breast 1 cup part skim ricotta cheese 2 eggs 1/3 cup finely grated parmesan cheese, plus more for topping 1 teaspoon pepper 1.5 teaspoon garlic powder DIRECTIONS: Preheat oven to 375 degrees F. Prepare a loaf pan with greased parchment paper. In a large mixing bowl, combine turkey, ricotta, 1/3 cup parmesan cheese, eggs, pepper and garlic powder. Mix until well combined. Transfer mixture to loaf pan and smooth out to evenly distribute. Bake for 35 minutes then remove from oven, switch oven to broil, top meatloaf with remaining parmesan cheese (just enough to evenly dust the top), return the meatloaf to the top rack of the oven and broil until cheese on top is golden brown (keep an eye on it). Transfer from the loaf pan to a plate, slice and enjoy!