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 Waffle Iron Eggplant Parmesan with Italian Herb Chicken ​ INGREDIENTS: 1 medium eggplant, peeled and sliced into ½-inch thick rounds 1 small chicken breast 2 cups finely grated parmesan cheese, with one half on a plate or flat surface. 1 egg, whisked Italian seasoning Salt and pepper Olive oil No-sugar added marinara DIRECTIONS: Preheat oven to 375 degrees F. Preheat and lightly grease waffle iron Place chicken breast in baking dish, coat with olive oil and evenly sprinkle both sides with Italian seasoning, salt and pepper. Bake chicken for approx. 30 minutes, or until cooked through, but still moist. While chicken is cooking, prepare eggplant: dip each round in the whisked egg and evenly coat. Transfer to the plate with grated parmesan cheese and evenly coat both sides, flipping and adding more cheese as necessary. Transfer two parmesan encrusted eggplant rounds at a time to the waffle iron and cook until the cheese forms dark golden brown squares (resembling waffles). Continue this step until all eggplant rounds are complete. When chicken is finished cooking, slice lengthwise and plate with eggplant and marinara sauce.

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Back Pesto Riced Cauliflower with Grilled Shrimp​ ​ INGREDIENTS: 3 cups riced cauliflower (find it in the frozen vegetable section of the grocery store or see how we made it below) 1.5 tablespoons olive oil ½ pound of shrimp, peeled 4 tablespoons pesto 1 tablespoon minced shallot 1 large garlic clove, minced 1 cup quartered cherry tomatoes Salt and pepper to taste DIRECTIONS: Heat 1 tablespoon olive oil over medium-high heat. When the oil is hot enough to sizzle the shrimp, place the shrimp in an even layer and let them cook undisturbed for 2 minutes, flip them over and allow them to brown on the other side. Remove from pan and set aside. In the same pan, add the shallots and garlic and cook until fragrant (don’t let them burn). Add the quartered tomatoes and sauté for 2 minutes. Add the riced cauliflower and stir gently until cauliflower is warmed through and everything is incorporated. Gently fold in the pesto. Mix in the shrimp and serve! ​ **To make cauliflower rice: Take 1 head of cauliflower and cut it into small florets. Place the florets into a food processor and process until a rice like texture is achieved and there are no large pieces.

Back Balsamic Bison and Brussels ​ INGREDIENTS: 1 bunch of brussels, stems removed and halved Zest from one large navel orange ½ cup chopped walnuts 2 garlic cloves, finely minced 12 ounces of your choice of protein, cut into 1 inch cubes 1/3 cup finely sliced green onions 1/3 cup dried cranberries 2 tablespoons balsamic vinegar Olive oil, salt and pepper to taste DIRECTIONS: Preheat oven to 400 degrees F Toss Brussel sprout halves in olive oil and season with salt and pepper Roast for approximately 20 minutes, or until they begin to brown and they are tender Meanwhile, heat olive oil in sauté pan over medium-heat and sauté bison until cooked through Add green onions, garlic, walnuts and cranberries – stirring often Remove from heat and mix in orange zest and balsamic vinegar

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.

Home About About Chloe Meet our Team Offerings SHOP Contact Search About: Culinary Therapy ​ We offer education and assistance to help each client learn the skill set behind preparing the necessary foods for their wellness journey. This includes learning common cooking methods that preserve the nutrient content of food and composing balanced meals that fit each individual nutrition profile. This is about teaching you what it means to eat healthy on a daily basis and how to sustain healthy weight management in your own kitchen while enjoying the taste and flavor of your food . ​ ​ ​ Culinary Experiences ​ We offer hands on culinary experiences for education and entertainment! Book a small cooking demo for an intimate party, a team building experience, or a family bonding activity! ​ ​ ​

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!

Back Almond Butter Quinoa Blondies Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: 1/4 cup unsalted butter, softened 3/4 cup smooth crunchy natural almond butter 2 large eggs 3/4 cup coconut sugar 1 teaspoon vanilla extract 1 teaspoon almond extract 3/4 cup quinoa flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate chips DIRECTIONS: 1. Preheat oven to 350 degrees F. ​ 2. Line an 8-inch square baking pan with parchment paper or tinfoil, allowing it to overhang on the edges. Spray with non-stick cooking spray. ​ 3. Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, sugar, vanilla and almond extract. ​ 4. In a separate bowl, whisk quinoa flour, baking powder and salt together. ​ 5. Mix the flour mixture into the wet mixture and stir until just combined, do not over mix. ​ 6. Stir in chocolate chips. ​ 7. Bake until toothpick inserted into the center comes out with just a few moist crumbs on it, 25 to 35 minutes. Do not over bake. ​ 8. Let cool in the pan for 45 minutes. Using the parchment paper, lift the whole panful out and transfer to a cutting board. Cut into 24 squares. ​ 9. Let cool completely before storing. *Top with cashew cream (recipe under "Sauces, Dips & Dressings" tab)

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