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 Pork Rind Parmesan-Encrusted Nuggets INGREDIENTS: 1 large, raw chicken breast, cut into ½ cubes 1 cup ground/crushed pork rinds (we used an all-natural salt and pepper flavored, see picture) ½ cup finely grated parmesan cheese 1 whole egg, scrambled 1 tablespoon deli mustard (check to make sure it is sugar-free) DIRECTIONS: Preheat oven to 400 degrees F. Combine finely crushed pork rinds and parmesan cheese in a bowl and mix to evenly combine. Scramble the egg with the mustard in a separate bowl. Grease a baking sheet with olive oil (we use spray olive oil to evenly coat). Dip each raw chicken nugget in the mustard/egg mixture and transfer to pork rinds to bread. Gently toss in the dry mixture to evenly coat the chicken. Repeat for each chicken nugget and place of the baking sheet at least ½ inch from the other. Spray the tops of the nuggets with olive oil and place in oven. Bake for 25 minutes. At the 10-15 minute marker, remove tray from oven and flip nuggets over to evenly brown on both sides. Enjoy with ranch or a condiment of your choice (we chose guacamole)!

Back Burgers with Bean-ifits! INGREDIENTS: 1 can black beans - drained and rinsed 2/3 cup finely diced onions 2 tablespoon ketchup 1 tablespoon yellow mustard, or dijon mustard 1 teaspoon garlic powder 2 teaspoons cumin 1/3 cup plain quick oats DIRECTIONS: 1. Preheat oven to 400 degrees F. Grease or line a cookie sheet with parchment paper. 2. In a medium-sized bowl, mash the black beans until almost pureed, but keeping some texture. 3. Stir in condiments and spices until well combined. 4. Fold in the oats using a spatula. The mixture should be moist and almost fluffy. 5. Divide the mixture into 4 equal parts and form into thin patties. 6. Bake for 7 minutes and then carefully flip patties over, bake for another 7 minutes, or until crusty. *Patties can keep for up to 5 days in the refrigerator. Reheating may dry them out slightly.

Back Spiced Carrot Cake Pancakes INGREDIENTS: 2 medium carrots, grated (moisture squeezed out in paper towels) 1 cup diced pineapple 1/2 cup unsweetened raisins (let them soak in water or pineapple juice for a little bit to rehydrate) 1 tablespoon fresh grated ginger 1 teaspoon pure vanilla extract 3/5 cup buttermilk (or any milk of your choice, we love natural healthy fats and buttermilk makes for a richer more fluffy product) 2 large eggs 1/4 teaspoon ground cloves 1 tablespoon cinnamon 2 1/2 cup dry pancake mix of your choice (we use Namaste gluten free mix) DIRECTIONS: 1. Combine eggs, milk, vanilla and spices, whisk to combine. 2. Add the remaining fillings (pineapple, raisins and carrots) and whisk together to combine. 3. Add the dry pancake mix and whisk until completely incorporated. 4. Grease and heat a small nonstick skillet or griddle over medium-heat and begin to cook one pancake at a time. We poured ours in 1/4 cup servings, which filled the diameter of our perfect sized skillet. Wait for the batter to begin bubbling in the pan before flipping. 5. Allow the stack of left over pancakes to cool, transfer to a ziplock bag and freeze. Simply toast the frozen pancakes in a toaster for a great grab and go breakfast in the mornings to follow. **We topped our pancakes with cream cheese, honey and walnuts! You could use Greek yogurt too for added protein. Enjoy!

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Back Roasted Beets, Sweet Potatoes & Orange Segments with Goat Cheese INGREDIENTS: 3 small beets, peeled and chopped into bite-sized pieces 1 large sweet potato, washed, skin left on, chopped into bite-sized pieces 2 large oranges, zested (about 2 teaspoons at least), and cut into thin slices to remove triangular segments (see picture) 2 tablespoons honey 1 tablespoon coconut oil 1/2 teaspoon fresh ground black pepper 1/2 cup goat cheese, or more if preferred DIRECTIONS: 1. Preheat oven to 400 degrees. Prepare a roasting pan lined with tinfoil. 2. Combine the beets and sweet potatoes in a bowl with honey, coconut oil, orange zest and pepper. Stir well to evenly incorporate. Transfer mixture into the roasting pan. Bake until beets and potatoes begin to brown in the edges and become tender (about 30-45 minutes). Stir around to cook evenly. Lay orange segments on top. Bake until orange segments begin to caramelize. 3. Remove from oven and gently toss with goat cheese. Serve warm or chilled as a great side dish or snack!

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 Simple Braised Kale with Apples & Almonds INGREDIENTS: 4 cups trimmed and roughly chopped kale 1/2 medium onion, roughly chopped 1 small apple, diced 1/4 cup water 2 tablespoons olive oil 3 tablespoons red wine vinegar 1/8 teaspoon cayenne, or more to taste 1-2 pinches salt 1/4 cup almonds, roughly chopped for garnish DIRECTIONS: 1. Rinse kale and do not dry. 2. Heat olive oil in pot over medium-high heat. Add onion and cook until it begins to brown around the edges. Add red wine vinegar to deglaze the pot. 3. Add kale to pot and stir. Add 1/4 cup water and cook, stirring occasionally. 4. Add spices, stirring to evenly combine. 5. Add diced apple. Continue to cook, stirring frequently. Cook until all kale is wilted and all liquid is absorbed. 6. Transfer to serving dish and garnish with chopped almonds. **This side dish would make a beautiful bed for chicken or fish with a side of sweet potatoes!

About: Speaking Engagements Home About About Chloe Meet our Team Offerings SHOP Contact Search Community Outreach: Customized Seminars: Seminars include customized group meetings to study and discuss educational nutrition topics of your choice. Topics may include intuitive eating principles, how to navigate work-life balance and how to create calorie counts and supplemental nutritional facts for menu nutrition labels. Public Speaking: Considering the significant evidence-based need to find solutions to remedy obesity, chronic disease, and eating disorders we provide a customized or signature live speech to both educate and motivate an audience on solutions. Registered dietitian, Chloe Paddison’s signature message is rooted in eating psychology and behavior. She provides guidance on the conscious and unconscious feelings, thoughts, and behaviors directed by the human mind, that influence food choices and patterns of behavior to impact positive change. Communities share attributes and are strengthened by their connections. The health profile of members of a community may indicate attributes of a community. We provide customized health education sessions and food and nutrition programs to help alleviate health disparities and promote community health.

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