Back Goat Cheese, Spinach and Basil Stuffed Chicken ​ INGREDIENTS: 1 boneless, skinless chicken breast 1.5 cups fresh spinach leaves 2 garlic cloves, minced 2 large basil leaves (more to taste if desired) 2 tablespoons goat cheese Salt and Pepper to taste Olive oil DIRECTIONS: Preheat oven to 375 degrees F.​ Place dry chicken breast between two sheets of saran wrap, or in a large sturdy Ziploc bag. Take a large heavy object such as a rolling pin and pound chicken breast into a large thin sheet. Be precise and gentle to avoid splitting or tearing the breast. Any pieces that may break off can be used for another recipe. Once the chicken breast is flattened, rub with olive oil and salt and pepper. Sautee spinach and minced garlic together until spinach is very wilted and garlic is fragrant. Transfer spinach and garlic mixture to the middle of the flattened chicken breast. Layer the goat cheese and basil leaves along with the spinach. Tightly roll the flattened chicken breast into a pinwheel and place in a pan lined with tinfoil for baking. You may need to use a large tooth pick or skewer to keep the chicken from unrolling. Bake for approximately 45 minutes, or until you cut through the chicken and all meat is white and no longer pink. Slice the roll into medallions and serve with a non-starchy vegetable such as okra or our creamy mushrooms.

Home About About Chloe Meet our Team Offerings SHOP Contact Search Recovery Enrichment Resources Cureative Nutrition + Recovery Cove is now offering a selection of products to enrich your recovery journey. Recovery is not a linear journey. There will be emotional waves that consume you and inhibit your ability to choose rational thoughts and actions. Browse the curated selection of products that can offer you a pause and opportunity to ground and reframe your emotions. You will see a deeper scope of services, as well as products specifically chosen to help you reset your emotions through intimate sensory experiences. Please fill out the form at the bottom of the page if you are interested in purchasing a service or product and our team will be in touch! The Shop Candle $35 Scent: A curated scent blend to ground and reframe your emotions. Light for ambiance, or meditative practices. Oil Blend $15 Scent: A curated scent blend to ground and reframe your emotions. Diffuse/apply for ambiance, or meditative practices. Mantra Art $15 Choose from a selection of empowering mantras to reference when rational thoughts are fleeting. Decorate spaces or keep in a journal/binder for meditative practices. Curated Skin Care $65 Scent: Through a partnership with Nourish, we are able to offer this curated line of organic skin care products. Use as a daily regimen for healthy skin, or as a cleansing practice using the sensory engagement to ground and reframe emotions. Recovery Tracker - Journal $30 A guided daily journal experience to make space for rational thoughts and to build awareness around triggers and behaviors. Online yoga/meditation class $45 Through a partnership with Meg Shuba Yoga, you can purchase one-time guided yoga/meditative practice content curated for a recovery journey Curated Supplements $45 Moon Juice - Magnesi-OM to support relaxation, sleep and constipation. Add 1 teaspoon to water in the evenings. Culinary Therapy Session $100 A hands-on cooking experience to build culinary skills and gain appreciation and rational understanding of foods in a supportive environment. Quarterly Subscription Box $150 $150 every 3 months for a curated box of the items listed in this shop, along with other enrichment add-ins such as activities for grounding meditative practices, distraction tools, education resources to boost rational thought and motivational and inspirational content. Place your order: A team member will be in touch to process your order shortly! First Name Last Name Email Detailed description of which products and/or services with the quntity: Phone Shipping Address Send Order recieved!

Back DIRECTIONS: Heat 1 tablespoon olive oil over medium heat in large sauté pan. Slice sausage into thin rounds (we sliced ours at an angle to have bigger slices). Brown sausage slices on both sides. When the second side of the sausage slices are half way through browning, add the onion slices. Stir until onions have turned golden brown and become tender. Add garlic and oregano, stirring to combine well. Add diced tomatoes, stir occasionally, and continue to cook until the tomatoes are soupy and broken down. Season with salt and pepper. Add the rinsed white beans and stir to combine. Add the chopped kale and stir until all kale is wilted. Serve with parmesan cheese on top to garnish. One Pot Chicken Sausage with Kale and White Beans ​ INGREDIENTS: 2 chicken sausage links (we used apple and gouda sausage from Publix!) 1 can small white beans, rinsed well ½ small sweet onion, thinly sliced 1 ½ heaping cups chopped kale 1 large tomato, diced 2 large garlic cloves, minced 1 teaspoon dried oregano Salt and pepper to taste Parmesan cheese for topping

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.

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!

Back Festive Cheese Ball ​ INGREDIENTS: 8 ounces cream cheese 2 cups shredded sharp cheddar cheese 1 bunch small green onions (thinly sliced), roots discarded 2 ounces diced jarred pimentos (drained) 2 tablespoons softened butter 2 teaspoons Worcestershire sauce DIRECTIONS: Combine all ingredients in an electric mixer and beat on medium-high until well combined. Refrigerate for an hour. Form mixture into a ball and serve with non-starchy vegetable like peppers or cucumbers.

Home About About Chloe Meet our Team Offerings SHOP Contact Search Start your wellness journey today! Submit Insurance Claim FORMS

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 Homemade Cacao Almond Milk INGREDIENTS: 1 cup whole, raw almonds, soaked for at least 4 hours 4 cups filtered water 1/2 cup raw cacao powder Honey (5 large swirls around the top of the blender, or to taste) 2 teaspoons vanilla DIRECTIONS: 1. Blend all ingredients in a high-speed blender, until all almond pieces are ground up finely. ​ 2. Pour through a fine strainer or cheesecloth to remove the almond fiber. ​ 3. Transfer to airtight containers and store in the fridge for up to 4 days. ​ 4. Enjoy chilled or warmed for a hot chocolate alternative! **I dried the left over almond meal in the oven at 350 and plan to mix it into muffins or pancakes later on!

Back Pork Rind Parmesan-Encrusted Nuggets ​ INGREDIENTS: 1 large, raw chicken breast, cut into ½ cubes 1 cup ground/crushed pork rinds (we used an all-natural salt and pepper flavored, see picture) ½ cup finely grated parmesan cheese 1 whole egg, scrambled 1 tablespoon deli mustard (check to make sure it is sugar-free) DIRECTIONS: Preheat oven to 400 degrees F. Combine finely crushed pork rinds and parmesan cheese in a bowl and mix to evenly combine. Scramble the egg with the mustard in a separate bowl. Grease a baking sheet with olive oil (we use spray olive oil to evenly coat). Dip each raw chicken nugget in the mustard/egg mixture and transfer to pork rinds to bread. Gently toss in the dry mixture to evenly coat the chicken. Repeat for each chicken nugget and place of the baking sheet at least ½ inch from the other. Spray the tops of the nuggets with olive oil and place in oven. Bake for 25 minutes. At the 10-15 minute marker, remove tray from oven and flip nuggets over to evenly brown on both sides. Enjoy with ranch or a condiment of your choice (we chose guacamole)!