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N E W S // + @foodrev woke up this morning and found that Jamie Oliver's @foodrev initiative has featured one… read more>
N E W S // + @foodrev
woke up this morning and found that Jamie Oliver's @foodrev initiative has featured one of my posts for a second time on their page! Such amazing news! Check out their initiative that is something so close to my heart: Every child deserves to eat good honest food! Thank you @foodrev !!
C H A R D // + eggs got some chard at the farmers market and whipped up this 10 minute dinner the other day… read more>
C H A R D // + eggs
got some chard at the farmers market and whipped up this 10 minute dinner the other day. My hubby absolutely loved it.
1 small bunch chard
1 lemon, zest only
Salt + pepper
Preheat oven to 200°
Separate the stalks and leaves of the card.
Slice the stalks evenly.
Shred the leaves.
Slice the leek.
Fry stalks and leeks until transparent and soft.
Add the leaves and fry for 2 minutes
add the eggs salt and pepper
Cook until the edges start to show then place in oven for 8 minutes.
Serve with lemon zest over it.
R A S P B E R R Y // + #smoothie What's for breakfast tomorrow? It's important we educate our kids about food… read more>
R A S P B E R R Y // + #smoothie
What's for breakfast tomorrow? It's important we educate our kids about food and empower them to make the right choices. This featured recipe post for @nutritionschool is one of Chloé's favorites!
1 handful raspberries
1 handful of oats
1 tbsp Lucuma
1 tsp vanilla
1 sprig of mint
Blend and enjoy! If you like your smoothies sweeter then add 1-2 tbsp of raw honey
T A K E O V E R // + @nutritionschool I'm beyond excited and grateful to be taking over @nutritionschool… read more>
T A K E O V E R // + @nutritionschool
I'm beyond excited and grateful to be taking over @nutritionschool Instagram tomorrrow! Four years ago, I would never have thought I would be a health coach, mom of two, and blogger sharing my healthy recipes, lifestyle tips, and knowledge with all of you! It makes me so happy when I receive all of your positive feedback, questions, and support! It's a dream come true! Stay tuned to their page! #nutritionschool #IINtakeover #nutrition #healthy #health
G R A T E F U L // + my birthday I turn 29 today! Feeling so blessed to have such a wonderful and supportive… read more>
G R A T E F U L // + my birthday
I turn 29 today! Feeling so blessed to have such a wonderful and supportive family! Thank you to everyone who believe and continuously encourage me!
P.S. I LOVE my birthday!! 🎉🎉🎉
S C A L L O P S // + throwback #tbt to when I first cooked scallops at home! So easy, quick, and light! Pan… read more>
S C A L L O P S // + throwback
#tbt to when I first cooked scallops at home! So easy, quick, and light!
Pan fry them in some butter and lemon on each side for 3 minutes and add to a green salad! Voila!
S H R I M P // + roasted veg threw this together the other night. Pretty fuss free and was so delicious!… read more>
S H R I M P // + roasted veg
threw this together the other night. Pretty fuss free and was so delicious!
1 fennel, sliced thinly
1 butternut squash, sliced into rings
1 cauliflower, cut into florets
1 avocado, chopped
1 kg shrimps, peddled and deveined
Handful of lettuce leaves
1 glass white wine
2 garlic cloves
Preheat oven to 200°
Put the fennel, cauliflower, and butternut squash onto pan, drizzle with olive oil and salt and roast in oven until golden and a little burnt (45 min)
Meanwhile cook shrimps with salt,pepper, garlic, squeeze of 1 lemon and add the wine.
Assemble all together and squeeze another lemon over everything.