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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.

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 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.

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 Orange Chia Marmalade Ingredients: 2 large navel oranges 1 tablespoon minced orange peel 1 tablespoon honey, or more to taste if needed 1/2 teaspoon vanilla, or more to taste if needed 1 tablespoon chia seeds Juice from 1/2 of a large lemon Directions: 1. Peel orange skin using a vegetable peeler. Remove any reaming pith from inside of skin using a sharp knife. Mince peel, reserving a few thin strips for garnish. 2. Make sure there is no skin/pith left on oranges. Roughly chop oranges and transfer to sauce pan with all other ingredients. Bring to a boil and reduce to simmer until oranges are broken down and mixture consistency resembles jam. Stir constantly and mash oranges in the process. 3. Taste and adjust as needed. Add more honey or vanilla. 4. Transfer to glass jar with remaining orange rind and allow to set in refrigerator over night.

Back Minty Apple & Cucumber Salad Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: 1 cucumber 1 large green apple 1 handfuls fresh mint Pinch of sea salt Juice from 1 lemon, or to taste DIRECTIONS: 1. Fancy peel the cucumber and apple and chop into 1/2-inch cubes 2. Massage the cucumbers and apple with the sea salt 3. Finely chiffonade the mint and toss into the mix (cut the mint how you would like to eat it, for example, I want my mint chopped finely so I do not get big leaves in my mouth when I take a bite). 4. Massage the mint into the mixture gently for 1 minute 5. Add lemon juice and toss to incorporate 6. Serve garnished with a few whole fresh mint leaves (We garnished ours with pomegranate seeds too!) **The best result for this salad would be to make ahead of time and let it marinate for an hour.