Recipes from The Nest

Recipes from The Nest

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Hello, Nesties! We are excited to introduced you to our incredible instructors and some of their favorite healthy recipes. We look forward to seeing you in the studio and wish you happy cooking and baking!

(Credit for these beautiful photos belongs to Chloe Rain!)

Alexi’s Vegan Chocolate Chip Cookies 

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Dry Ingredients:
1 ½ cups almond meal (can use whole, raw almonds and create the meal in a Vitamix, Ninja, or high speed blender)
½ tsp baking soda
Enjoy Life vegan chocolate chips or chunks (just add as many as you like)

Wet Ingredients:
2/3 cup organic nut butter (often use peanut butter when making these for others, but almond and cashew butter work well)
½ cup maple syrup (can use brown rice syrup, but it will change the consistency of the cookies)
1 tsp vanilla

Directions:

~ Preheat oven to 350
~ Mix wet ingredients together with a fork
~ Add wet ingredients to dry and mix
~ Gently mix in chocolate chips/chunks
~ The resulting mixture will be quite wet; if it seems too wet to roll into a ball, add one tsp to tbsp of flour (if you want to keep it gluten free brown rice flour works well)
~ Scoop up about a tablespoon of dough and roll it into a ball (this mixture is sticky; you may need to wet or flour your hands). Press the ball into the desired cookie shape/thickness (vegan cookies do not spread)
~ Bake 10-12 minutes
~ Remove from oven and let sit for an additional 10 minutes; cookies should firm up

These cookies are a hit with vegans and non-vegans alike!

Stephanie’s Chickpea Chocolate Chip Cookies

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Dry Ingredients:
1 tsp baking powder
1 pinch of salt, if nut butter is unsalted
½ cup dark chocolate chips (for a sugar free version, use cacao nibs)
1 tbsp chia or ground flax seeds

Wet Ingredients:
1 ¼ cups canned chickpeas, rinsed and patted dry
2 tsp vanilla extract
½ cup + 2 tbsp nut butter, room temperature
¼ cup honey, agave syrup, or maple syrup

Directions:

~ Preheat over to 350
~ Blend all ingredients in food processor or high power blender
~ Add chips at the end, pulsing gently in mixer or stirring in by hand
~ Bake 12 minutes

Jessica’s Go-To Breakfast

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Ingredients:

1 large egg
1 piece of whole wheat toast
½ avocado
½ tbsp Earth Balance Buttery Spread (or any spread/butter you have onhand)

Directions:

~ Heat frying pan to med/high; add butter spread
~ Fry egg in preferred style
~ Toast bread in toaster
~ In a bowl, mash avocado with a fork; add salt and pepper to taste
~ Spread avocado on toast and place egg on top
~ Garnish with tomato or salsa

Jamie’s Baked Banana Oatmeal

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Ingredients:

1 cup whole or rolled oats
1 cup milk of choice (recommended: unsweetened vanilla almond milk)
1 large ripe banana
1 tsp vanilla
Optional: cinnamon, nuts, unsweetened coconut, honey or maple syrup

Directions:

~ Preheat oven to 355
~ Grease/line small, single serving ramekins or Pyrex dishes
~ Mash banana and mix all ingredients together
~ Bake 30-45 minutes or until oatmeal is set and golden brown on top
~ Serve warm or chilled in fridge overnight
~ Top with favorite nut butter

Maggie’s Lemon Spinach Chicken (Mom’s recipe!)

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Ingredients:

1 cup all purpose flour
¾ tsp salt
½ tsp pepper
4 boneless, skinless chicken breasts
3 tbsp butter spread of choice
2 cloves of garlic
½ cup chicken broth
½ cup dry white wine
¼ cup lemon juice
1 10 oz. package of fresh cut spinach cut into thin strips

Directions:

~ Combine flour, salt, and pepper
~ Dredge chicken breasts in flour mixture
~ Melt butter in skillet and add garlic; cook until garlic is tender
~ Add chicken to skillet; cook until golden brown on each side
~ Remove chicken from skillet
~ Add broth, wine, and lemon juice to skillet; bring to a boil
~ Return chicken to skillet, reduce heat, and simmer 4-5 minutes (stirring occasionally until sauce thickens)
~ Place cut spinach on plates
~ Place chicken breasts on top of spinach and spoon sauce over the top

Cheryl’s Orange Avocado Salad

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Ingredients:

1 orange
1 avocado
2 tbsp scallions
2 tbsp chopped cilantro
olive or grapeseed oil and salt to taste

Directions:

~ Peel, slice, and layer orange and avocado
~ Add oil, salt, scallions, and cilantro to the top

Keala’s Strawberry Smoothie

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Ingredients:

2 cups milk of choice
1 tbsp honey (recommendation: local honey)
1 tsp vanilla extract
1 cup frozen strawberries
Optional: vegan protein powder, banana, chia seeds

Directions:

Combine all ingredients in blender and blend until smooth