Home About About Chloe Meet our Team Offerings SHOP Contact Search About: Personalized Nutrition Counseling Intuitive Weight Management Counseling: Through an individual counseling approach we provide sustainable weight management solutions that are customized for each client. The intuitive process means helping clients develop awareness to their common situational challenges affecting food behaviors. Clients will learn the skill of mindful eating to allow them the freedom to enjoy ALL foods while meeting their health and wellness goals. Our solutions are centered on self-cognizance. I help you to spell out the steps on how to achieve motivated self-awareness, and a greater understanding of the purpose and splendor of food. You will have the tools to identify general and self-defeating eating patterns to understand why you make the food choices you do, excite you to use food as a cure, and to achieve continued successful weight management. Eating Disorder Recovery Counseling: As an experienced dietitian Chloe Paddison uses medical nutrition therapy as an objective method of treatment to help resolve cognitive challenges associated with eating disorders. Chloe focuses on guiding her clients towards food freedom while helping them meet necessary health requirements. With an individualized counseling approach we provide each client with assistance in finding solutions to personal, social, or psychological difficulties inhibiting success in reaching weight management and wellness goals in the following areas of focus:

Back Shrimp with High Protein Peanut Sauce INGREDIENTS: Shrimp – precooked or uncooked, any desired size Broccoli, cut into small florets Water for steaming Salt to taste For the Peanut Sauce: 2 tablespoons no-sugar added peanut butter 1/3 cup plain Greek yogurt (we used 2% Sage) 1 tablespoon sesame oil 1 tablespoon rice vinegar ½ tablespoon fresh lime juice 1 tablespoon freshly grated ginger DIRECTIONS: If you are using uncooked shrimp, bring a pot of water to boil. Once boiling, add shrimp and boil just until their color changes to pink/red. Add water to a separate pot and bring to medium-high. Add broccoli florets to steam once the water is boiling. When they are bright green and tender, remove from stove and drain (it does not take long at all). Mix all ingredients for peanut sauce together and blend in food processor or blender until smooth. Adjust flavorings to taste. Serve as a dipping sauce for the shrimp and or/broccoli (you can choose to mix all together).

Back Pumpkin Spiced Whipped Ricotta INGREDIENTS: 1/2 cup whole milk ricotta 1 teaspoon pumpkin pie spice (or more to taste) 1 teaspoon vanilla 1 teaspoon maple syrup (can choose sugar-free) DIRECTIONS 1. Combine all ingredients in a small mixing bowl and whisk until well combined. Enjoy warm or chilled.

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 Georgia Peach and Shrimp Salad INGREDIENTS: 1 pound of small wild caught shrimp (big will work too, use less), peeled and deveined 2-3 peaches (skin left on for extra fiber), diced 1 large green pepper, seeded and diced 1 medium-large sweet potato, large diced roasted with olive oil and sea salt (skin left on for extra fiber) 3/4 cup dry pearled barley (boiled according to package instructions) 3 tablespoons white wine vinegar (or more to taste) Olive oil Sea salt 1/2 cup crumbled feta 2 handfuls of arugula or spinach would be a great addition (stir into warm barley to wilt) DIRECTIONS: 1. Preheat oven to 400. Large-dice sweet potatoes and toss with olive oil and sea salt. Roast until fork tender. 2. While sweet potatoes are roasting, boil the pearled barley according to package instructions. 3. Meanwhile, dice the peaches and bell pepper. Add to a mixing bowl. 4. After the shrimp are ready to cook, add them to a skillet with olive oil and saute over medium-high heat until pink and cooked through. 5. Once the shrimp are cooked, add them to the mixing bowl with the peaches and bell pepper. Once cooked, add the sweet potato and barley to the mix. Stir well to combine. 6. Add white wine vinegar to the bowl, pouring it over the whole mixture (not just in one place). Mix well to combine. Add more white wine vinegar to meet your taste preferences. **Enjoy at room temperature!

Back Lemon Chia Granola Bars INGREDIENTS: 1/2 cup honey (or brown rice syrup) 1/2 cup almond butter 1 teaspoon vanilla 1/3 cup dried blueberries (or raisins) 1/3 cup almond, chopped 2 cups rolled oats 2 tablespoons chia seeds Zest from 1 large lemon DIRECTIONS: 1. Combine honey and almond butter in a small sauce pan over low-medium heat and warm, stirring frequently, until evenly combined. Transfer to mixing bowl. 2. Add the remaining ingredients and fold until evenly combined. 3. Transfer to a ceramic or glass baking dish. You can line any dish with parchment paper. Using your hands, press and smooth out the mixture to form into the dish. 4. Cover and refrigerate for a few hours. Take out and cut bars into desired sizes.

Back Vegetarian Mexican Stuffed Peppers INGREDIENTS: 1/2 cup red quinoa 1 cup water 3/4 teaspoon garlic powder 3/4 teaspoon cumin 1/4 teaspoon paprika 2/4 teaspoon ground red pepper 1/2 yellow onion, diced 1/2 cup black beans (drained and rinsed) 1/4 cup salsa 1 ear raw sweet corn (kernels removed from the cobb) 3 medium bell peppers 6 slices provolone cheese Greek yogurt, sliced avocado and fresh lime juice for topping DIRECTIONS: 1. Preheat oven to 375F. Set aside a non-stick pyrex baking dish. 2. Cut each bell pepper in half and clean out all seeds. You want each bell pepper to be deep enough to hold the mixture like a bowl. Place the cleaned bell pepper halves open side up in the baking dish. 3. Combine the dry quinoa and spices in a skillet over medium-high heat to toast, stirring and shaking the skillet frequently to avoid burning. Once you smell the fragrant aroma, add the water, turn the heat up to high and let the mixture simmer until the quinoa is cooked (you will see white rings around each seed). 4. Meanwhile drain and rinse the black beans and cut the corn off the cobb. 5. Add the diced onions to the quinoa and continue to cook until onions are translucent. 6. Once the quinoa and onion mixture is finished, combine the quinoa and onion mixture with the black beans a corn. Add the salsa and mix well. 7. Spoon the quinoa mixture evenly into each pepper half and pack down. Cover each pepper half with one thin slice of cheese. 8. Bake at 375F, covered with tinfoil for 30 minutes. After 30 minutes, remove tinfoil and broil for 2 minutes, or until cheese begins to brown. 9. Remove from oven, top with Greek yogurt, avocado slices and a spritz of fresh squeezed lime juice.

Back Portobello Tuna Melt INGREDIENTS: 1 portobello mushroom cap, stem removed 1- 2.6 ounce packet plain tuna 1.5 tablespoons regular mayo (or mayo with olive oil) ½ tablespoon regular mustard 1/3 cup grated cheese (we used Gruyere) 2 tablespoons died yellow onion 1 tablespoon finely sliced green onion for garnish Salt and pepper to taste DIRECTIONS: Preheat oven to broil 375 degrees F. Prepare a foil-lined baking sheet. Place mushroom cap gill side up on foil. Drain and mix tuna with mayo, mustard, diced onion and salt and pepper to taste. Top mushroom cap with tuna mixture and smooth into an even layer. Top tuna mixture with grated cheese. Broil in the oven on the top rack until mushroom is tender and cheese is browned on top, approx. 10-12 minutes, but watch carefully. Remove from oven and cut into wedge slices.

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.