Back Minty Apple & Cucumber Salad See Recipe Herb Parmesan Jalapeno Crisps See Recipe Roasted Beets, Sweet Potatoes & Orange Segments with Goat Cheese See Recipe Festive Cheese Ball See Recipe Honey, Lavender & Orange Stovetop Popcorn See Recipe Cucumber Rollups with Roasted Red Peppers, Cream Cheese & Almond Pesto See Recipe Lemon Chia Granola Bars See Recipe Low-Carb Protein Fudge See Recipe Sweet Potato Wedges with Hummus See Recipe Glamoured-Up Grapefruits See Recipe Simple Braised Kale with Apples & Almonds See Recipe Guacamole Deviled Eggs See Recipe

Back Fajita Chicken Stuffed Sweet Potatoes INGREDIENTS: 1 very small sweet potato, rinsed and tightly wrapped in tin foil. 1 chicken cutlet (or breast if making a bigger quantity) Mild salsa (about ½ - ¾ cup) 1 green bell pepper, quartered and julienned (thinly sliced) 1 bunch scallions/green onions, thinly sliced (discard the root end) 1 tablespoon olive oil 1 tablespoon shredded cheese of choice Lime wedges for extra flavor DIRECTIONS: Preheat oven to 375 degrees F. Bake the sweet potato until cooked through and tender throughout, approximately 40 minutes. Prepare a baking dish with the chicken cutlet smothered in salsa. Bake for approximately 20 minutes or until cooked through, but still moist. While the sweet potato and chicken are cooking, heat olive oil in a sauté pan over medium-high heat. Sauté the bell pepper until slightly browned and tender, stirring/tossing occasionally. Add the onion and stir to combine. Turn off heat and let rest in the pan until the chicken is ready. When chicken is ready, remove from the oven and shred using two forks. Add additional salsa and stir to combine. Remove sweet potato from oven and slice in half length-wise. Layer the peppers and onions and the chicken on top of the halved sweet potato. Top with cheese and return to the oven to melt.

Back The perfect "hard boiled egg" DIRECTIONS 1. Fill a sauce pan/pot with 1.5 inches of water and bring to a boil. Place eggs in steamer basket and set steamer basket in pot of boiling water (it should be suspended slightly above the boiling water. Let the eggs steam for 8 minutes. While eggs are steaming prepare a bowl of ice water. After 8 minutes, remove the steamer basket and submerge all eggs in ice water bath immediately. Once eggs are cooled completely, gently tap on the counter and begin to peel away the shell. Slice and enjoy with some ranch dressing for an extra calorie boost!

Back Lemon Butter Salmon with Creamy Eggplant INGREDIENTS: 1 salmon filet, rinsed and patted dry 1 tablespoon butter 1 tablespoon olive oil 1 small lemon Salt and pepper 1 medium eggplant, peeled and roughly chopped into small squares 6 ounces plain 2% fat Greek yogurt ½ teaspoon garlic powder DIRECTIONS: Preheat the oven to 450 degrees F. Toss chopped eggplant with olive oil and generously coat with salt and pepper Transfer eggplant to a baking sheet and roast for approximately 20 minutes, or until tender and golden brown. While the eggplant roasts, place the salmon on a baking sheet, coat generously with salt and pepper. Portion and distribute the butter across the top of the salmon. Thinly slice half the lemon and juice the other half without letting any seeds through. When the eggplant has finished roasting, transfer to a bowl. Lower the oven temp to 375 degrees F. Bake the salmon for approximately 20 minutes, or until the salmon is cooked through and has achieved your desired texture. While the salmon bakes, add the yogurt and garlic powder to the bowl with the roasted eggplant. Use a fork to mix everything together and mash the eggplant to a relatively smooth consistency. When the salmon is finished, remove from oven and pour the lemon juice onto the filet.

Client Testimonials Home About About Chloe Meet our Team Offerings SHOP Contact Search Intuitive Weight Management "When I began working with Chloe, I was dealing with personal and professional issues and I gained a significant amount of weight. I knew I needed help. After our first meeting, it seemed I had found the right person with the right approach for me. I didn't want to count calories or macros, or be a slave to a strict prescription of what was good and what was bad to eat. Chloe gave me tools that I now think of whenever I am in a situation where previously I would over-consume, whether it be situational or stress-related settings. The processing of those situations either in the recent past or for an anticipated future event have been very helpful. I feel like I have gotten control of my nutrition and the thought processes that go with it. I give Chloe much credit with her unique, behavioral approach to eating and nutrition. I highly recommend consulting her if you want to improve your nutrition." -Stephen "The Master Your Metabolism series with Chloe was eye opening and informative. As a runner, I have never counted calories or followed strict diets, but also never learned how to properly fuel my body. But then I turned 40 and started to watch the pounds creep up. Chloe helped me reset my thinking and relationship with food. She helped me learn how to make responsible choices and that no food was off limits. Very refreshing! I look forward to seeing my relationship with food improve, and hopefully fire up that metabolism again!" -Jordan Intuitive Weight Management "I will be honest that Chloe's approach is not an easy one, at least for me. I have built my personal approach to nutrition based on data, measurements (scale and tape measure), counting calories, "damage control" workouts, trying my very best to eliminate "bad" foods and finding myself guilty, hungry or unsatisfied because I have created a random meal on the go, or because I am so hungry by the time I get to eat I just shove what ever is available without really thinking. I know compared to most of the population, the foods I choose are really healthy, but it is my relationship with them that needs major work. I struggle to find time to plan and create meals that I love, I don't sit down to eat, I snack while I cook, I clean my kid's plates, all the while thinking how many miles I will have to put in to balance it. I don't have time to cook a meal I want, as well as a meal my kids want. I thrive on rules, "do this, not that" and Chloe isn't going to give that to me! I have to figure it out for myself which is infinitely harder. Its so difficult for me to prioritize myself, to slow down, delegate, rest and really listen to what my body is telling me. My initial goals right now are to shop and prep raw ingredients over the weekend, plate my food and sit down to eat. I want to truly make positive changes, not by forcing myself into a mold, but listening to myself." -Katie Intuitive Weight Management "I think I am finally getting the hang of this mindful journey. I've been really focusing on connecting my mind to my stomach, specifically focusing on sensible snacks to keep on hand. By learning to pair food groups for optimal satisfaction I am back to not overeating at the next feeding. Also, I feel I have been able to identify when I am truly hungry vs. thirsty. Ive caught myself saying "that is not hunger, it's thirst!" This is very big for me. I recently had a victory at lunch when I mindfully refused a tea that was not 1/2 & 1/2 like I had ordered it. I am getting the hang of knowing the different feelings from different foods and knowing what works best and when for my body. So often we are so used to over indulging that we are clueless that there is an alternative. I am loving this journey. I love the power mindfulness gives me to be responsible with my choices in any setting." -Sharon Intuitive Weight Management "The first time I ever stepped into Chloe's office I identified the goal I wanted to work towards. My goal was to find balance, balance to me equaled freedom to live life as it was meant to be lived. In that moment I had very little faith and trust in myself to reach this goal and as someone who had been in and out of treatment centers working with an array of professionals, yet continuing to struggle with an eating disorder, I honestly had very little faith that Chloe could teach me anything I already hadn't tried. The chance to change took a leap of faith and a LOT of growing pains. I first had to develop some level of trust in Chloe and this process took a great deal of time. For decades the only thing I trusted were the lies of my eating disorder. For awhile I felt as if I'd take one step forward and two back...I honestly thought for awhile that Chloe would soon give up on me and I waited for that, but she has always found success in what I deemed as failure...She has helped me change my perspective overtime of what success and progress even look like. By far the hardest part in working with Chloe was developing that level of trust, because in the beginning EVERYTHING she asked me to do my eating disorder screamed back NO!!! I saw foods as good vs bad...having a "bad" food or going out to a "bad" place to eat always had negative consequences as well as being accompanied by extreme anxiety. She has allowed me to challenge myself in certain areas at a pace that hasn't been so completely overwhelming leaving me paralyzed by fear. Chloe definitely challenges me but she is quick to point out the progress when i see or feel none for myself. For someone who has always defined their success, failure, and self worth by the number on a scale, Chloe reminds me that my journey and recovery have nothing to do with a number, the number on a scale, the number in my clothes, my neurotically looking at the numbers, calories, fat, carbs, etc in EVERYTHING I eat. No, my journey has EVERYTHING to do with living a life of balance, for me that is where my freedom resides. I am a work in progress, but i can say, today i am living my best life <3" - Jen Eating Disorder Recovery

Back Warm Peach Cobbler Soufflés INGREDIENTS: 1 cup ricotta 2/4 cup cooked oatmeal (prepared with milk) 2 large eggs 1 tablespoon lemon juice 1 tablespoon lemon zest 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon vanilla 1 peach, pitted and diced Greek yogurt + honey + cinnamon sugar for garnish DIRECTIONS: 1. Preheat oven to 350F. 2. In a blender, combine ricotta, cooked oatmeal and lemon juice - blend until smooth. Add one egg at a time, blending between each addition. 3. Pour mixture into a bowl and mix in baking soda, vanilla and cinnamon. 4. Pour mixture evenly throughout a muffin tin (filling each cup a little more than halfway full), if you think it will not take up the whole muffin tin, start with just the inside cups. 5. Top the batter in each cup with a handful of diced peach. 6. Bake for about 20 minutes, or until set and the tops are golden (the peaches should disappear into the batter). 7. Whip together honey and Greek yogurt, top each soufflé with a dollop of the yogurt and garnish with additional honey, lemon zest and cinnamon sugar.

Back Cureative's Crab Cakes See Recipe Classic Chicken Pot Pie See Recipe Salmon Mac & Cheese See Recipe Chickpea "Meatballs" See Recipe Vegetarian Mexican Stuffed Peppers See Recipe Baked Lobster with Mango and Avocado Arugula Salad See Recipe Ricotta and Parmesan Turkey Meatloaf See Recipe Zesty Meatballs with Lemon Cauliflower Rice See Recipe Lemon Butter Salmon with Creamy Eggplant See Recipe Balsamic Bison and Brussels See Recipe Cheesy Artichoke and Meatball Bake See Recipe Mock Chicken Salad See Recipe Herb Glazed Chicken, Apple & Butternut Squash Skewers with Sautéed Leeks and Pomegranate Seeds See Recipe Herb Cauliflower "Bread" Grilled Cheese See Recipe Hemp-Encrusted Salmon Cakes See Recipe Pork Rind Parmesan-Encrusted Nuggets See Recipe Pesto Riced Cauliflower with Grilled Shrimp See Recipe Waffle Iron Eggplant Parmesan with Italian Herb Chicken See Recipe One Pot Chicken Sausage with Kale and White Beans See Recipe Fajita Chicken Stuffed Sweet Potatoes See Recipe Mustard-Glazed Chicken over Roasted Apples and Onions with Wilted Kale See Recipe Burgers with Bean-ifits! See Recipe Spiced Honey Glazed Salmon on a Bed of Spiral Cut Asian Salad with Peanut Sauce See Recipe Baked Coconut Shrimp with Mango Pineapple Salsa See Recipe Georgia Peach and Shrimp Salad See Recipe Goat Cheese, Spinach and Basil Stuffed Chicken See Recipe Portobello Tuna Melt See Recipe Re-stuffed Southwestern Avocados See Recipe High Protein Chicken Curry See Recipe High Protein Crab Stew See Recipe Shrimp with High Protein Peanut Sauce See Recipe

Back Re-stuffed Southwestern Avocados INGREDIENTS: 1 chicken breast, baked and shredded (or use pre-cooked rotisserie chicken) 1 ripe avocado, cut in half, seeded and flesh gently removed from skin using a spoon (do not tear skin in order to re-use as the bowl to restuff). Dice avocado after removing from the skin. 1 small red pepper, seeds and stem removed, roasted or grilled (we used a panini press) and diced 1 whole lime, juiced 2 tablespoons sour cream, or more to taste 2 tablespoons mild salsa with no sugar added, or more to taste Grated cheese of choice for topping (we used sharp cheddar) DIRECTIONS: Preheat oven to 375 degrees. Mix shredded chicken, diced red pepper, sour cream, salsa, lime and diced avocado until evenly combined. Stuff the avocado skins evenly with chicken mixture and top with grated cheese. Bake for about 8 minutes, or until cheese on top is melted and beginning to brown.

Back Mustard-Glazed Chicken over Roasted Apples and Onions with Wilted Kale INGREDIENTS: 1 chicken breast (boneless, skinless) 1 small apple – cut into wedges 1/3 small onion – cut into wedges 2 kale leaves, stems removed and torn into bite-sized pieces Sea salt 1 lemon – zested and juiced Black pepper For the mustard glaze 1/3 cup Dijon mustard (we added a little stone ground mustard for texture as well) 3 tablespoons softened butter (left out at room temp, not melted) 1 tablespoon sugar-free maple syrup ½ tablespoon Worcestershire sauce 2 small garlic cloves minced DIRECTIONS: Preheat oven to 400 degrees F. Line a baking sheet with tinfoil (for easy clean up). Toss apple wedges with lemon zest and just enough of the lemon juice to coat. Arrange apple and onion wedges on the baking sheet and season with black pepper. Beat together all mustard glaze ingredients until thick and well combined. Coat the bottom of the chicken breast with the glaze and then place right on top of the apples and onions. Coat the remaining sides of the chicken with the mustard glaze. Place in the oven and bake for 45 minutes, or until chicken is cooked through and glaze begins to brown and bubble. While the chicken bakes, heat a dry pan to medium-high heat. Rinse kale and add to pan on stovetop. Occasionally toss until leaves begin to brown and wilt. After kale has reached your desired texture, season with sea salt and set aside while you wait for the chicken.

Back Homemade Cacao Almond Milk See Recipe