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!

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Home About About Chloe Meet our Team Offerings SHOP Contact Search Taste Our Vision! Learn More About Chloe Meet the Team! Cureative Nutrition is a private practice founded and operated by registered dietitian nutritionists (RDN) specializing in disordered eating and metabolic failure. This practice is built on the idea of helping you establish elevated control of your personal food behaviors and on inspiring a diverse relationship with food. A relationship that encourages you to use the many incredible properties of food to optimize your everyday mental and physical health. The root of our name is a blend of curate + cure + creative - we carefully and creatively curate the health information and strategies we present to each individual client. We practice on the basis of welcoming and respecting all characteristics of food – comfort, entertainment, creativity, social gathering and nourishing fuel. The diet culture we live in today often tells us to strip away the enjoyable characteristics of food, to fight our human nature and our deeply rooted relationship with food, ultimately leading us to a disordered way of eating with significant damage to one's metabolism. Your food consumption must involve intentional and purposeful actions, but food should be savored, not feared. We focus on education and behavioral modification through individualized strategy. We work with our clients to optimize their relationship with food and their body. Eat for a purpose and to enjoy it in the process. Start your recovery journey with us today! ​ ​ Savor the day, it is a delicacy! -Chloe Featured In: Click the image to read the article Eat This, Not That: Beets Smart Living: Is Chocolate Healthy for You? Smart Living: How to Reduce Sugar in the Diet Eat This, Not That: The Best Snacks at Aldi Milk & Honey Blog: Traveling with Diabetes Smart Living: The Benefits of Fiber Smart Living: The Skinny on Diabetes Risk WRUU Live Talk Show Interview Eat This, Not That: Lentils The Skinnie: How to Make Sustainable Change Smart Living: What is an RMR Test? WTOC: SJCHS medical professionals talk with Senator Warnock about the cost of insulin WTOC: Chloe Paddison on back to school healthy lunch

Home About About Chloe Meet our Team Offerings SHOP Contact Search A Little Pinch Of Chloe Chloe Paddison Eddleman is the founder and lead dietitian for Cureative Nutrition. She completed her dietetic residency in personalized nutrition and counseling at The Ohio State University in Columbus, Ohio. Chloe received her Bachelor of Science degree in Dietetics with a minor in Health Promotion from Appalachian State University in Boone, North Carolina. Chloe expanded on her love for food and nutrition by training under chefs in San Francisco, England and Australia, developing her passion for whole-food based nutrition practices. Chloe has over 10 years of experience in nutrition with a primary focus in intuitive eating psychology, working with individuals to develop new behavioral interventions for sustainable change. Chloe bases her approach on the principles of understanding food is not the enemy. Instead, a lack of self-awareness, education and mental health crisis can be blamed for an individual's poor relationship with food and thus subsequential poor health. Chloe is the founder of Cureative Nutrition, a private practice specializing in disordered eating and metabolic failure. Chloe bases her treatment interventions on two principles: learning how to best set our body up to use food and learning how food can best serve our body for our overall health and wellness goals. In 2015, Chloe was asked to present as one of three panelists, alongside Dr. T Collin Campbell, nutrition expert and author of The China Study, at the film release of Fed Up, a documentary exploring the controversies of added sugar in the diet. Chloe is the former dietitian for Memorial Health University’s Bariatric department in Savannah and is currently affiliated with St. Joseph’s Candler in the Center for Disease Management. Chloe consults for various corporations and clinics, including Arcadia Hospice and most recently, Memorial Health Hospital in Savannah, developing and coordinating their new grant-funded Lifestyle Medicine Clinic. ​ Chloe P. Eddleman, RDN, LD Founder & Lead Dietitian "Beautiful women don't diet, beautiful women learn to cook food." -Candice Kumai "No other species cooks. When we learned to cook is when we became human." -Michael Pollen

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 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 Glamoured-Up Grapefruits INGREDIENTS: 1 large grapefruit Honey (about 1-2 tablespoons) Ground cinnamon (about 2 teaspoons, 1 teaspoon per half grapefruit) DIRECTIONS: 1. Preheat oven to 400 degrees. 2. Cut the grapefruit in half as seen in the picture. Cut the triangular segments to loosen for easy eating after they have baked. Drizzle honey over the cut surface of the fruit and then sprinkle generously with a coating of cinnamon. 3. Place the prepared grapefruits in a small baking dish and bake for about 30 minutes, or until the pink park of the fruit is puffed up where the cuts were made and the tops look slightly caramelized. Remove from the oven and serve warm or chilled. *After enjoying the grapefruit, be sure to drink the sweet juice, or squeeze and save it to flavor water with later on!

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 High Protein Chicken Curry ​ ​ INGREDIENTS: 1 chicken breast, chopped into small pieces 7 ounces of classic, regular fat canned coconut milk (shake well before opening and pouring) Juice from ½ a lime 1 teaspoon finely grated fresh ginger (should be wet and mushy) 1 teaspoon garlic powder 1 teaspoon ground coriander 1 teaspoon curry powder (+ more if needed) 1 tablespoon coconut oil or olive oil for sautéing Salt and pepper to taste DIRECTIONS: Toss chicken with curry powder and generously coat (may need more than 1 teaspoon). Whisk together the coconut milk with the ginger, coriander, and garlic powder until well incorporated. Heat the oil in a deep sauté pan. Add the curried chicken and brown on all sides. When chicken is mostly browned, pour in the coconut milk mixture. Stir to incorporate and then let simmer, stirring occasionally until the sauce thickens. Remove from heat, add the lime juice, stir and season with salt and pepper to taste.

Back Baked Lobster with Mango and Avocado Arugula Salad ​ ​ ​ ​ INGREDIENTS: 1 lobster tail Butter 2 teaspoons Salt and pepper 1.5 cups arugula ½ cup finely diced mango ½ cup diced tomatoes ½ avocado, medium diced Juice from ½ grapefruit 1 tablespoon plain mustard 1 tablespoon olive oil DIRECTIONS: Preheat oven to 350 degrees F.​ Split the lobster tail down the middle with a sharp knife and crack into two separate pieces. Add one teaspoon butter to each ½ and dust with salt and pepper. Transfer to a baking dish and bake for 25 minutes. While lobster is baking, combine mango, tomato, avocado and arugula in a mixing bowl. For the vinaigrette dressing, whisk the mustard, olive oil, grapefruit juice and a pinch of salt and pepper together until well combined. Pour over salad and mix well until evenly incorporated. Let the salad sit with the dressing to soften the arugula while lobster finishes in the oven. When lobster is finished, remove from the shell and transfer to plate on top of the arugula salad, top with remaining juices from the pan.