Back Herb Glazed Chicken, Apple & Butternut Squash Skewers with Sautéed Leeks and Pomegranate Seeds Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: For the Glazed Chicken: 3 large boneless skinless chicken breasts 1/3 cup olive oil 1/4 cup high quality honey Juice from 2 large oranges 1/4 cup high quality yellow mustard 1/2 cup fresh minced rosemary, plus extra for garnish 2 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon ground black pepper 1 teaspoons Himalayan sea salt For the Roasted Apple and Butternut Squash: 3 large apples, cubed with skin left on 1 large medium squash, peeled, gutted and cubed 3 tablespoons fresh peeled and grated ginger 1.5 teaspoons cinnamon 3 tablespoons high quality honey 3 tablespoons olive oil 1 teaspoon paprika, or to taste For the Garnish: 1 pomegranate, seeds removed and flesh discarded (you can buy pomegranate seeds that have already been harvested). 1 large leek, thinly sliced 1 tablespoons butter Pinch of salt 2 tablespoons honey (for plate garnish) 2 tablespoons yellow mustard (for plate garnish) Other things to include: Long wooden skewers DIRECTIONS: 1. Preheat oven to 400 degrees. 2. For this recipe, the chicken, apples and butternut squash will all be cooked at roughly the same time. Preheat the oven to 375. This will require close monitoring to make sure each component is cooked properly. The butternut squash will need to go in first, the chicken second and the apples last (they will take the least amount of time). 3. For the butternut squash: prepare 2 baking sheets, one for both the squash and the apple. Mix together all ingredients (aside from the apple and squash) in a large mixing bowl. Dredge the butternut squash cubes in the mixture and ensure that all cubes are evenly coated. Line squash on the baking sheet and transfer to oven. Reserve the glaze mixture for apples. Bake squash until the cubes are tender. 4. Prepare the chicken. Prepare a baking sheet or roasting pan lined with tinfoil, set aside. Mix all ingredients (aside from the chicken) in a large mixing bowl. Cut each chicken breast in half. Rinse the chicken and pat dry with paper towel. Dredge each piece of chicken in the herb mixture and ensure that each piece is evenly coated. Reserve glaze mixture for basting. Place chicken on tray and transfer to oven. Bake for 20-25 minutes, or until internal temperature reaches around 175 degrees. Half way through the cooking process, remove chicken from the oven and baste with glaze mixture, return to the oven. Once cooked, remove from oven and cut into large cubes. 5. For the apples: dredge the cubes in the same glaze mixture used for the squash. Follow the same process as the squash. Transfer the apples to the oven and bake until tender, but not mealy. The apples will require close attention, because they will not require the same length of time as the squash and chicken. 6. For the garnish: melt the butter over medium-high heat on the stovetop. Add the leeks and Sauté until they begin to wilt and brown. Remove from heat and add pomegranate seeds, toss to combine. Set aside. Whisk together the honey and mustard until evenly incorporated. Set aside. 7. Once the chicken, apples, and squash are cooked. Arrange skewers with alternating cubes of each ingredient. Lay crisscrossed on a plate, garnish with leeks and pomegranate seeds. Using a spoon, garnish the plate with the honey mustard sauce. Sprinkle with any remaining rosemary.

Back Honey, Lavender & Orange Stovetop Popcorn Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: ½ cup non-GMO popping corn kernels 2 tablespoons coconut oil 1 teaspoon black pepper, or to taste 1/2 teaspoon Himalayan sea salt, or to taste Zest from 2 large oranges 4 tablespoons honey 2 tablespoons ground dried food-grade lavender, or to taste DIRECTIONS: 1. Heat oil and corn kernels together in a large covered pot over medium-high heat. Once the popping begins, give the pot an occasional shake to loosen the kernels and to distribute the heat amongst them. 2. While popcorn is popping, crush and grind lavender seeds in mortor & pestle as finely as possible. 3. Once all kernels have popped, remove from heat and uncover. Add the salt, pepper, lavender, and zest to the popcorn and stir to evenly distribute. Add the honey (pouring all over popcorn, not just in one spot) and stir until evenly incorporated. 4. Serve and enjoy! **This is a sticky popcorn – find the napkins!

Back Festive Cheese Ball INGREDIENTS: 8 ounces cream cheese 2 cups shredded sharp cheddar cheese 1 bunch small green onions (thinly sliced), roots discarded 2 ounces diced jarred pimentos (drained) 2 tablespoons softened butter 2 teaspoons Worcestershire sauce DIRECTIONS: Combine all ingredients in an electric mixer and beat on medium-high until well combined. Refrigerate for an hour. Form mixture into a ball and serve with non-starchy vegetable like peppers or cucumbers.

Back Greek Yogurt Bark INGREDIENTS: 2 cups 2% plain Greek yogurt Zest from one lemon 1 cup frozen berries of your choice (raspberries, blackberries or blueberries), roughly chopped 1/2 cup shelled pistachios, roughly chopped 1 teaspoon vanilla extract 2 tablespoons unsweetened finely shredded coconut 2 tablespoons raw cacao nibs DIRECTIONS: 1. Prepare a large baking sheet with parchment paper 2. In a medium mixing bowl, combine yogurt, zest, vanilla, lemon juice and stir well 3. Mix in the pistachios, coconut and cacao nibs 4. Gently fold in the frozen berries 5. Spread the mixture into your desired thickness and shape on the parchment paper, cover with another sheet of parchment paper, and wrap with plastic wrap to prevent the horrible freezer burn flavor 6. Place in the freezer for 2-3 hours, or until hardened 7. Once hardened, uncover and remove from the baking sheet. Break or cut the bark into desired shapes 8. Store bark in freezer to prevent it from melting

Back Baked Berry Oatmeal INGREDIENTS: 2 cups rolled oats 1 teaspoon baking powder 1 teaspoon cinnamon, plus extra for garnish 2 cups milk 2 eggs, beaten 1 tablespoon vanilla 3 tablespoon honey 2 tablespoons melted coconut oil 2 cups mixed frozen berries 2 small bananas, sliced 1/4 cup chopped walnuts DIRECTIONS: 1. Preheat the oven to 375 degrees F. 2. Mix together dry ingredients (oats, baking powder, cinnamon) until evenly incorporated. 3. Layer one cup frozen berries and one sliced banana on the bottom of a baking dish. Cover with a second layer of the dry ingredient mix. Sprinkle half of walnuts over dry mixture layer. 4. Using the same bowl from the dry ingredient mix, mix together the wet ingredients (eggs, milk, honey, oil, vanilla) until evenly mixed. Pour wet mixture over dry mixture. Top with remining frozen fruit, banana slices and nuts. 5. Bake for 30-40 minutes or until the mixture is set (bubbles up and has risen/doesnt move when shaken). 6. Top with extra cinnamon and plain Greek yogurt to serve.

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Home About About Chloe Meet our Team Offerings SHOP Contact Search Chloe P. Eddleman, RDN, LD Registered & Licensed Dietitian Founder + Lead Dietitian Specialty: Intuitive eating psychology, eating disorder recovery Learn More About Chloe Kathryn Gazaway, RDN, LD Registered & Licensed Dietitian Specialty: Enteral Support, weight management Learn More About Kathryn Start your journey with us today!

Back Herb Cauliflower "Bread" Grilled Cheese Serves 2 INGREDIENTS: 1 head cauliflower, trimmed into florets and steamed until very tender 1 large egg, beaten 1/2 cup grated swiss cheese 1 tablespoon fresh minced rosemary 1 teaspoon dried Italian seasoning blend 1/2 teaspoon garlic powder 2 thin slices of cheddar cheese, or any preferred cheese 1 cup arugula Condiment of your choice, we used chipotle mayo~ DIRECTIONS: 1. Preheat oven to 450 degrees F. Steam the cauliflower. After the cauliflower is very tender (about 30 + minutes), transfer to a bowl and mash with a potato masher until the texture resembles small grains of rice throughout (see picture). Lay a double layer of paper towels on the counter and pour cauliflower mash onto it. Using another double layer paper towel, press the cauliflower to remove as much moisture as possible, you may go through a couple paper towels for this step. 2. Once the water is removed as best as possible, transfer to a bowl and add the remaining ingredients (herbs, seasoning, cheese, egg). Stir to combine, an airy moist dough ball should begin to form in the bowl as you incorporate the mixture. 3. Separate the "dough ball" into four segments. On a baking sheet lined with parchment paper or a Silpat, flatten out each portion and shape to your desired "bread shape." Bake at 450 for 15-20 minutes, or until the tops and edges begin to brown and crisp up. Remove from oven and allow them to sit on the pan for a few minutes. 4. Assemble sandwich with the condiments, cheese and arugula (and anything else you can imagine, sliced apple and caramelized onion would be amazing...). Place in a pinini press and enjoy warm!

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Back Low-Carb Protein Fudge INGREDIENTS: 2/3 cup creamy peanut butter (or other nut butter) 2 tablespoons coconut oil ¼ cup honey ½ tablespoon vanilla extract Pinch of salt 0.8 ounces (25 grams) approved chocolate protein powder (the amount in one sample serving) ¼ cup unsweetened shredded coconut ½ tablespoon chia seeds For the chocolate topping: optional 1/3 cup 85% dark chocolate chunks 1 teaspoon coconut oil 2 tablespoons chopped walnuts or other nuts Extra shredded coconut DIRECTIONS: Heat nut butter, coconut oil, honey, vanilla and salt in a saucepan over low heat. Stir until well combined and smooth, then remove from heat and transfer to a mixing bowl. Stir in protein powder until smooth. Fold in chia seeds and coconut. Prepare a baking dish lined with parchment paper. Transfer protein fudge mixture into baking dish and smooth out. The size of the baking dish will determine the size of the fudge bars, if it is a large dish the bars will be thinner. For the topping: melt chocolate chunks and remaining coconut oil in a saucepan over low heat until melted and smooth. Drizzle melted chocolate over bars and then top with chopped nuts and coconut for garnish. Chill in fridge for at least 1 hour before cutting and serving.