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.

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 Matcha Green Tea Almond Cookies INGREDIENTS: 1/2 cup butter, softened (1 stick) 1/2 cup powdered sugar 1 cup all purpose flour 1 tablespoon matcha green tea powder 1/3 cup almonds, chopped 1 teaspoon almond extract (optional) DIRECTIONS: 1. Preheat oven to 325 degrees. 2. Sift together matcha and flour. 3. Cream butter and sugar together in electric mixer (or vigorously with whisk and hands) until smooth and fluffy working up to high speed. 4. Lower speed and add flour matcha mixture 1 tablespoon at a time until dough begins to form (using spatula, scrap down sides of bowl and keep mixing. 5 Add almonds in three batches. 6. Roll dough into a log (as best as possible) and wrap with plastic wrap. 7. Put dough in freezer for 30 minutes. 8. Using a sharp knife, slice dough into rounds. 9. Arrange dough rounds on a cookie sheet lined with parchment paper or a silpat, bake for 16 minutes.

Back High Protein Crab Stew INGREDIENTS: 8 ounces crab claw meat (not imitation) 1 - 5.3 ounce container (individual serving size) plain Greek yogurt 2/3 cup of ½ and ½ (can add more to thin consistency if needed) 1 tablespoon old bay (or more/less to taste) Pinch of pepper (or more to taste) ½ teaspoon red wine vinegar (or more to taste) DIRECTIONS: Bring ½ and ½ to a simmer in a saucepan over medium heat. Add seasonings and vinegar and modify to desired taste. Let simmer until fragrant (about 6-8 minutes), stirring occasionally to avoid scorching the milk. Remove from heat and whisk in plain Greek yogurt until smooth and thick. Stir in lump crab claw meat and stir until combined. Add more old bay, pepper or vinegar if needed.