Back Parsnip & Asparagus Herb Frittata Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: 2 tablespoons unsalted butter, or 2 tablespoons coconut oil 10 medium asparagus spears, fibrous ends removed, cut into 1-inch angled pieces 2 small-medium parsnips, thinly sliced into round pieces ½ -medium onion, peeled and thinly sliced, or cut into any desired shape (you can even use green onions) 6 large eggs 6 tablespoons grated parmesan cheese 1/2 cup soft goat 2 teaspoons tablespoons honey ½ cup milk 3 tablespoons minced fresh rosemary, plus extra for garnish 2 teaspoons dried thyme Pinch of Himalayan sea salt and black pepper DIRECTIONS: 1. Preheat the oven to 350 degrees F. 2. Prepare all vegetables. Slice the parsnip into thin round slices using a mandolin or sharp knife. 3. In a 10-inch skillet, melt 1.5 tablespoons butter over medium heat. Add asparagus, onion and parsnips. Cook until tender, about 5 minutes, stirring/tossing occasionally. Arrange vegetables into an even layer in the pan and remove from heat. 4. Crack the eggs into a separate bowl, add 4 tablespoons Parmesan cheese, the herbs, milk, and a pinch of salt and pepper, whisk until well blended and frothy. Pour over the vegetables in the pan and return to the stovetop over medium heat. 5. As the mixture cooks and becomes firm around the edges, loosen the edges from the skillet using a heatproof spatula, this will allow the uncooked eggs to flow underneath. Continue to cook for another 2-3 minutes. 6. Sprinkle the remaining Parmesan cheese over the top of the frittata and transfer to the oven on the top rack. Bake until the egg mixture has completely set through – about 7 more minutes. Remove from the oven BE CAREFUL OF THE HOT PAN HANDLE. Give the pan a shake, if the center of the egg mixture jiggles, return to the oven for another 2 minutes, or until the middle is set. 7. Loosen the frittata from the skillet using a heatproof spatula. Whip together the goat cheese and honey and lightly smother the top of the frittata with the goat cheese and honey mixture. Sprinkle with remaining herbs for garnish. Slice in triangles like a pie and serve warm.

Home About About Chloe Meet our Team Offerings SHOP Contact Search A Little Pinch Of Chloe Chloe Paddison Eddleman is the founder and lead dietitian for Cureative Nutrition. She completed her dietetic residency in personalized nutrition and counseling at The Ohio State University in Columbus, Ohio. Chloe received her Bachelor of Science degree in Dietetics with a minor in Health Promotion from Appalachian State University in Boone, North Carolina. Chloe expanded on her love for food and nutrition by training under chefs in San Francisco, England and Australia, developing her passion for whole-food based nutrition practices. Chloe has over 10 years of experience in nutrition with a primary focus in intuitive eating psychology, working with individuals to develop new behavioral interventions for sustainable change. Chloe bases her approach on the principles of understanding food is not the enemy. Instead, a lack of self-awareness, education and mental health crisis can be blamed for an individual's poor relationship with food and thus subsequential poor health. Chloe is the founder of Cureative Nutrition, a private practice specializing in disordered eating and metabolic failure. Chloe bases her treatment interventions on two principles: learning how to best set our body up to use food and learning how food can best serve our body for our overall health and wellness goals. In 2015, Chloe was asked to present as one of three panelists, alongside Dr. T Collin Campbell, nutrition expert and author of The China Study, at the film release of Fed Up, a documentary exploring the controversies of added sugar in the diet. Chloe is the former dietitian for Memorial Health University’s Bariatric department in Savannah and is currently affiliated with St. Joseph’s Candler in the Center for Disease Management. Chloe consults for various corporations and clinics, including Arcadia Hospice and most recently, Memorial Health Hospital in Savannah, developing and coordinating their new grant-funded Lifestyle Medicine Clinic. Chloe P. Eddleman, RDN, LD Founder & Lead Dietitian "Beautiful women don't diet, beautiful women learn to cook food." -Candice Kumai "No other species cooks. When we learned to cook is when we became human." -Michael Pollen

Back Spiced Pumpkin & Oat Chocolate Chip Cookies INGREDIENTS: 3/4 cup pumpkin puree 1 large egg 1/2 stick butter, completely softened/room temperature 1 tablespoon vanilla 1/4 cup coconut sugar 2 tablespoons honey 1 cup oats 1/2 cup whole-wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons cinnamon 1/2 cup chocolate chips DIRECTIONS: 1. Preheat oven to 350. Line a baking sheet with parchment paper or a silicon SilPat. 2. Cream together butter, pumpkin, egg, honey, and vanilla in an electric mixer on high speed until smooth. 3. Decrease speed to slow and add in whole-wheat flour, 1/4 cup at a time. 4. Add in baking soda, baking powder and cinnamon at same low speed. 5. Use a rubber spatula to scrape down the sides of the bowl to evenly incorporate. 6. Add oats 1/4 cup at a time then add in chocolate chips. 7. Using a large dinner spoon, portion out ball shaped piles on baking sheet. Smash down as best you can. 8. Bake for 21 minutes. Remove and allow to cool on wire rack for at least 1 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 Lemon Vanilla Cashew Cream Ingredients: 1 cup raw cashews (soaked for 2 hours in filtered water) Juice from 1/2 a large lemon, we used our own Meyer lemons out the backyard! (careful of seeds!) Water (enough to cover cashews in blender by 1") 1/4 teaspoon vanilla extract Directions: 1. Pour all ingredients into blender and cover with water up to 1 inch over the cashews. Blend on high speed until it reaches a smooth and thick consistency. Stop and taste it to make sure the flavors and consistency are there. At first, ours was a little grainy so we blended it a little longer and it came out perfect! 2. Store in containers in the fridge Caesar Cashew Dressing Ingredients: 1 cup raw cashews (soaked for 2 hours in filtered water, or overnight for best results) Water (enough to cover cashews in blender by 1") 4 tablespoons olive oil 1 teaspoon garlic powder 1 tablespoon fresh squeezed lemon juice 2 teaspoons Dijon mustard 1 small garlic clove, chopped 3 tablespoons capers, or to taste Salt and pepper to taste Directions: 1. Pour all ingredients into blender and cover with water up to 1 inch over the cashews. Blend on high speed until it reaches a smooth and thick consistency. Stop and taste it to make sure the flavors and consistency are there. Add extra garlic powder, lemon, etc. based on the flavors you like. *Store in containers in the fridge. This is a great dip for celery!

Back Waffle Iron Eggplant Parmesan with Italian Herb Chicken INGREDIENTS: 1 medium eggplant, peeled and sliced into ½-inch thick rounds 1 small chicken breast 2 cups finely grated parmesan cheese, with one half on a plate or flat surface. 1 egg, whisked Italian seasoning Salt and pepper Olive oil No-sugar added marinara DIRECTIONS: Preheat oven to 375 degrees F. Preheat and lightly grease waffle iron Place chicken breast in baking dish, coat with olive oil and evenly sprinkle both sides with Italian seasoning, salt and pepper. Bake chicken for approx. 30 minutes, or until cooked through, but still moist. While chicken is cooking, prepare eggplant: dip each round in the whisked egg and evenly coat. Transfer to the plate with grated parmesan cheese and evenly coat both sides, flipping and adding more cheese as necessary. Transfer two parmesan encrusted eggplant rounds at a time to the waffle iron and cook until the cheese forms dark golden brown squares (resembling waffles). Continue this step until all eggplant rounds are complete. When chicken is finished cooking, slice lengthwise and plate with eggplant and marinara sauce.

Back Creamy, Dreamy Mango Coconut Overnight Oats Makes 2 servings (for me at least...) INGREDIENTS: 1/4 cup diced mango 1/2 cup oats 2 teaspoons chia seeds A little less than 1/4 cup unsweetened medium shred coconut 1 cup milk (dairy or nut milk, whatever you prefer) 1 teaspoon vanilla extract DIRECTIONS: 1. Combine all ingredients in an airtight container and mix well. Leave in refrigerator overnight. 2. In the morning, stir before enjoying!

Back Chocolate Avocado Pudding Serves 2 INGREDIENTS: 1 medium ripe avocado 1 medium ripe banana (optional) 2 tablespoons honey 3 tablespoons unsweetened cocoa powder 1/2 cup milk of choice (we use grass fed dairy) Chopped nuts and shredded coconut for topping, optional DIRECTIONS: 1. Using a high powered blender or food processor, combine all ingredients and process until thick and smooth. Chill for at least one hour for best results. Top with nut topping and enjoy! *This recipe has a buttery/nutty avocado flavor!

Back Cucumber Rollups with Roasted Red Peppers, Cream Cheese & Almond Pesto INGREDIENTS: For the pesto: 1/2 cup whole, raw almonds, soaked in filtered water for at least 4 hours and drained 3 tablespoons grated parmesan cheese 1 garlic clove, minced 1/2 sprig rosemary, minced 1 bunch basil leaves 3 tablespoons olive oil, plus more for desired consistency 1 pinch ground black pepper and 1 pinch salt For the rollups: 2 ounces cream cheese, thinly sliced 1 red pepper, roasted and thinly sliced -----> Almond pesto (see above), or any pesto will work 2 medium-large cucumbers, peeled Toothpicks DIRECTIONS: For the pesto: 1. Combine all ingredients in a food processor or blender and blend until desired consistency is achieved. If the blender is having trouble processing it, you may need to add more olive oil. For the rollups: 1. Using a vegetable peeler, peel the skin off the cucumbers. Then peel the cucumber flesh into long thick strips. Stop peeling when you start to see the seeds. Save middle part of the cucumber with seeds for a snack later. Place strips in between two paper towels and press to remove excess moisture. 2. Arrange strips so that they are overlapping each other slightly to make a wide roll, about 4 strips wide (see picture). Layer the cream cheese, roasted red pepper and pesto. Using a knife, fold the rollup over once over the filling, then using your hands tuck the ends under the filling and roll tightly. Secure with a toothpick and transfer to a plate.

Back Classic Chicken Pot Pie INGREDIENTS FOR THE CRUST 1 and 1/4 cup white whole wheat flour 1 teaspoon sugar Pinch of Himalayan salt 1 stick unsalted butter, cold and cut into individuals tablespoons 3 tablespoons ice cold water FOR THE FILLING 5 tablespoons unsalted butter 1 medium yellow onion, diced 4 medium carrots, diced 4 medium celery stalks, sliced 2 large garlic cloves, minced 2 teaspoons garlic powder, or to taste 1 teaspoon dried thyme, or to taste 1 tablespoon fresh rosemary, finely minced 15 oz. cooked chicken, cubed 1 cup frozen peas 1/2 cup white whole wheat flour 4 cups vegetable broth Salt and pepper to taste FOR THE CHICKEN 1 tablespoon fresh rosemary, finely minced 2 tablespoons olive oil 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper DIRECTIONS 1. Prepare dough. Place all ingredients except the water in a food processor and pulse until all butter is broken up and dispersed throughout the flour resembling course meal. Add the 3 tablespoons ice cold water and pulse until dough begins to form. Remove dough from processor and form into a bowl. Wrap with plastic wrap and refrigerate for at least 1 hour. 2. Prepare chicken. Wash chicken and pat dry. Mix olive oil, rosemary, garlic powder, salt and pepper in a mixing bowl. Prepare a roasting pan lined with tin foil and set aside. Dredge each piece of chicken in the oil/herb mixture and thoroughly coat. Line the seasoned chicken on the roasting pan and roast at 375 degrees until temperature gauge reads 175 degrees for each strip of chicken. Once cooked, remove from oven, cube and set aside. 3. In a Dutch oven, melt the 5 tablespoons of butter over medium-high heat. Add the onions, carrots and celery, garlic powder, salt and pepper, cook for 5-7 minutes. Add the 1/2 cup flour and stir to coat all vegetables. Add broth one cup at a time and stir to incorporate after each pour. Bring mixture to a boil and then simmer until mixture thickens. Meanwhile, remove dough from refrigerator and roll out on floured surface to 1/4-inch thick. Stir in chicken, rosemary, and peas. Place dough over top of mixture and cut slits to allow steam to escape while baking. 4. Bake at 375 for 40 minutes. Allow to cool for 15 minutes, garnish with rosemary and serve. **After the filling mixture is cooked, you can distribute it equally into individual oven proof dishes, cover with individual pieces of dough cut to fit each and bake. (Depicted in the picture).