Strawberry Zen Basil Seed Cheesecake Bars

Ingredients:

2 ½ cups plain Greek yogurt

1 cup whipped cream cheese

2 Tbsp Zen Basil seeds

1 pint strawberries (about 1 ½ cups), chopped

Juice of 1 lemon

2 Tbsp honey (plus extra for drizzle)

¼ cup graham crackers, crushed

Instructions

1. Line a sheet pan with parchment paper.

2. In a mixing bowl, combine Greek yogurt, cream cheese, Zen Basil seeds, lemon juice, and honey. Mix until smooth and creamy.

3. Gently fold in the strawberries.

4. Spread the mixture evenly onto the lined pan.

5. Sprinkle crushed graham crackers on top.

6. Freeze for at least 4 hours.

7. Cut into 12 bars, refreeze, and enjoy!

Chocolate Raspberry Bark with Zen Basil Biohack Protein

Ingredients:

• 1 cup fresh raspberries

• 1 ½ cups white chocolate chips (melted)

• 1 cup dark chocolate chips (melted, for drizzling)

• ¼ cup white chocolate chips (for topping)

• 2–3 scoops Zen Basil Biohack Protein

Instructions:

1. Line a loaf pan with parchment paper.

2. Spread raspberries evenly across the bottom for your first layer.

3. Melt white chocolate until smooth and pour it over the raspberries.

4. Sprinkle 2 scoops of Zen Basil Biohack Protein on top of the white chocolate layer.

5. Drizzle melted dark chocolate across the top.

6. Add extra white chocolate chips for crunch.

7. Sprinkle another scoop of Biohack Protein for added nutrients + texture.

8. Finish with one last drizzle of melted dark chocolate.

9. Place in the freezer for 20 minutes until firm.

Break into bark pieces & enjoy!

Zen Basil Raspberry Jam & Cream Parfait

Ingredients:

Jam Layer

• 1 basket fresh seasonal raspberries

• 2 tbsp Zen Basil seeds

• 1–2 tbsp maple syrup (to taste)

• Dash of sea salt

• ½ tsp lemon juice

Directions

1. Use the back of a fork to lightly smash the raspberries.

2. Stir in Zen Basil seeds, maple syrup, lemon juice, and sea salt.

3. Let sit for a few minutes until the seeds swell into a thick, jammy texture.

Serve over toast, yogurt, parfaits — endless possibilities.

Cream Layer

• ½ cup yogurt (your choice — dairy or clean vegan)

• 1 tsp–1 tbsp honey (to taste)

• Pinch of sea salt

Directions

    1.    Mix yogurt, honey, and sea salt until smooth and creamy.

    2.    Layer this sweet cream under your Zen Basil raspberry jam.

    3.    Top with your favorite nuts, granola, and a few white chocolate pieces for a high-fiber, high-protein, high-nutrient treat.

Zen Basil Seed Avocado Bread

Ingredients:

2 tbsp Zen Basil Seeds

2 ripe avocados

2 cups grated cheese (your choice)

2 eggs

Instructions:

1. Preheat oven to 350°F (175°C).

2. In a bowl, mash avocados and mix with cheese, eggs, and Zen Basil Seeds.

3. Scoop mixture onto parchment-lined baking sheet.

4. Gently flatten and sprinkle with your favorite seasoning — I used Everything Bagel.

5. Bake 20–30 minutes until golden and crispy on the edges.

Goat Cheese Strawberry Protein Smoothie

Ingredients:

2 scoops vanilla or unflavored protein powder

2 cups frozen or fresh strawberries

2 oz goat cheese (soft, creamy style)

2 cups milk of choice (dairy or plant-based)

1 cup ice

2 Tbsp alulose (or sweetener of choice)

Dash of sea salt

Instructions:

1. Add all ingredients to a high-speed blender.

2. Blend until smooth and creamy.

3. Taste and adjust sweetness if needed.

4. Pour into a glass and enjoy cold!

Biohack Protein Gluten Free Banana Bread

Ingredients:

1 cup Zen Basil Biohack Protein

2 cups almond flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

1 cup walnuts, chopped

2 ripe bananas, mashed

1 cup pitted dates (about 10–12), packed

2 eggs

1 tsp vanilla extract

150g melted butter (about 2/3 cup)

1/4 cup yogurt (Greek or plain)

Instructions:

1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment or lightly grease it.

2. In a blender or food processor, blend dates with melted butter and mashed bananas until mostly smooth.

3. In a large bowl, whisk together the Biohack Protein, almond flour, baking soda, baking powder, cinnamon, and nutmeg.

4. Add the banana-date mixture, eggs, yogurt, and vanilla to the dry mix. Stir until well combined.

5. Fold in chopped walnuts.

6. Pour batter into the loaf pan and smooth the top.

7. Bake for 30–35 minutes or until a toothpick comes out mostly clean and the top is golden brown.

8. Let cool before slicing.

Zen Basil Protein Peach Cobbler

Ingredients:

 1 cup sliced peach

    •    1 cup fresh blueberries

    •    1 cup Zen Basil Biohack Protein (2 scoops / 2 servings)

    •    1 cup Greek yogurt (nonfat or clean plant-based)

    •    2 eggs

    •    2 tbsp pure maple syrup

    •    2 tsp cinnamon

    •    1 tsp vanilla extract

    •    Pinch of salt

    •    (Optional) Handful of walnuts (~1 oz) for topping

Instructions:

  Preheat oven to 375°F and grease a 9×9 baking dish.

    2.    Add peaches, blueberries, and Zen Basil Biohack Protein to the dish.

    3.    In a separate bowl, mix yogurt, eggs, maple syrup, cinnamon, vanilla, and salt.

    4.    Pour over the fruit and seed blend. Mix gently.

    5.    Cover with foil and bake for 50–60 minutes or until golden brown and fully set.

    6.    (Optional) Top with walnuts during the last 10 minutes or after baking for crunch and added omega-3s.

Nutrition Totals (Whole Dish, No Walnuts):

    •    Calories: ~938

    •    Protein: 67.8g

    •    Fiber: 30.2g

    •    Omega-3s: 10,085mg

No isolates. No synthetic additives.

Just nutrient-dense, real food that fuels your metabolism, gut, and glow.

Peaches & Cream Fiber Protein Squares

Ingredients:

 •    1 cup Zen Basil Biohack Protein (2 servings, hydrated)

    •    ¼ cup coconut flour

    •    2 cups yogurt

    •    2 cups fresh peaches, sliced (plus more for topping)

    •    2½ tbsp allulose (or more to taste or use honey)

    •    2½ tbsp butter (melted and browned for richness)

    •    2 tsp vanilla extract

    •    1 tsp cinnamon

    •    Dash of salt

Instructions:

1.    Toss the peaches

In a bowl, mix sliced peaches with cinnamon, allulose, vanilla, and a pinch of salt. Let them sit to macerate while you prepare the base.

    2.    Prepare the crust base

Combine Zen Basil Biohack Protein, coconut flour, and browned butter. Mix into a sticky dough ( may add 2 tbs water or milk to form dough)

    3.    Press and chill

Line a glass tray with parchment or lightly grease it. Press the mixture into the bottom of the tray. Freeze for 10 minutes to set.

    4.    Assemble the layers

Spread the cinnamon-peach mixture over the base. Mix yogurt with vanilla and allulose for the creamy layer. Spoon over the fruit.

    5.    Top & finish

Add more fresh peaches on top. Serve chilled or freeze for a firmer bar-like consistency. Stores well for 2–3 days in the fridge or can be frozen.

Serve 2

Each serving:

30g fiber 

28g protein 

9.9g omega-3 (studies show this recipe omega3 converts 4x More than Chia seeds..

Biohack Protein Chocolate Chip Cookies

Ingredients:

2 scoops Zen Basil Biohack Protein Mix

½ cup unsalted butter, browned

¼ cup monk fruit sweetener (or sweetener of choice)

¼ cup honey or maple syrup

1 tsp vanilla extract

1 cup blanched almond flour

3 tbsp coconut flour

½ tsp baking soda

½ tsp salt

1 large egg

1 large egg yolk

¾ cup sugar-free semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Brown the butter:
   Melt butter in a saucepan over medium-low heat. Stir constantly for 5–7 minutes until it turns golden with brown specks and a nutty aroma. Remove from heat and transfer to a heat-safe bowl. Let cool for 5–10 minutes.

3. Mix wet ingredients:
   Add monk fruit sweetener, honey (or maple syrup), and vanilla to the browned butter. Stir well.

4. Combine dry ingredients:
   In a separate bowl, whisk together almond flour, coconut flour, Zen Basil Biohack Protein mix, baking soda, and salt.

5. Bring it all together:
   Add dry mixture into the wet and stir until a crumbly dough forms. Add in the egg and egg yolk and mix until fully combined. Fold in chocolate chips.

6. Shape cookies:
   Scoop 1-inch balls of dough and place 2 inches apart on the prepared sheet. Use slightly damp fingers to flatten and smooth each ball.

7. Bake:
   Bake for 9–11 minutes or until the edges are golden and centers are just set. Let cool on the sheet for 5 minutes before transferring to a wire rack.

Protein Fudge Date Brownies

Ingredients:

2 scoops Zen Basil Biohack Protein

3/4 cup dates (pitted & softened)

1/2 cup water

1/2 cup nut butter of choice

1–2 tsp vanilla extract

1/4 cup cocoa or cacao powder

1/4 cup almond flour

1 tsp baking soda

Dark chocolate chips

Instructions:

In a food processor, blend dates and water until smooth.

1. Add Zen Basil Biohack Protein, nut butter, vanilla, cocoa powder, almond flour, and baking soda. Blend briefly (about 5 seconds).

2. Fold in chocolate chips with a spoon.

3. Pour into a parchment-lined loaf tin and bake at 350°F for 18–20 min.

4. Let cool before slicing… then enjoy every gooey, gut-loving bite!

Carrot Cake Bites

Ingredients:

Raw Cake Ingredients:
2 cups shredded carrots
1 cup walnuts
1 cup dates
3 tbsp oats
2 tbsp shredded coconut
1/4 cup Zen Basil Seeds
1 tsp cinnamon
½ teaspoon ground ginger
¼ tsp nutmeg

Icing Ingredients:
1 cup cashews (soaked in hot water for at least 15 minutes)
½ cup coconut oil, melted and cooled
3 top pure maple syrup (room temperature)
1 tsp vanilla extract
1 lime, juiced
2-3 tbsp warm water (as needed to help blend)

Instructions:

1. Combine the raw cake ingredients in a food processor until the mixture is firm.
2. Roll into balls and place on a lined baking sheet. Chill in the freezer while you make the icing.
3. Place all the icing ingredients into a blender and combine until the mixture is smooth. Add a little warm water as needed if the consistency isn't smooth enough.
4. Coat the truffles with the icing and place them back on the baking sheet.
5. Garnish with shredded carrots and chopped walnuts if desired.
6. Chill in the freezer until you are ready to serve them.

Pistachio Coconut Ice Cream

Ingredients:

2 scoops Zen Basil Protein Mix
(20g fiber, 18g omega, 17g plant protein, antioxidants, and polyphenols)

1 can (13.5 oz) full-fat coconut milk

1 cup pistachios soaked in water

¼ to ½ cup pure maple syrup (to taste)

1 tsp pure vanilla extract

¼ tsp salt

Toppings:

5 to 8 dates, chopped into small pieces

A handful of chopped pistachios for garnish

Instructions:

1. Blend Base:
   In a blender, combine coconut milk, pistachios (pre-soaked), maple syrup, vanilla, and salt. Blend until smooth and creamy.

2. Add Protein Mix:
   Add Zen Basil Protein Mix and stir.

3. Topping:
   Top with chopped dates and a handful of extra pistachios.

4. Freeze:
   Pour the mixture into a freezer-safe container (like a loaf pan). Smooth the top and freeze overnight or until fully solid.

5. Serve:
   Let the ice cream sit at room temperature for 10 minutes before scooping to soften. Enjoy!

Watermelon Sandwich

Ingredients:

Ingredients:

1/2 small watermelon, cubed

1 scoop Bio Protein (your favorite clean protein powder)

1 tomato, peeled, seeded, and cubed

2 oz cheese of choice (goat cheese works beautifully)

A handful of fresh basil & mint, chopped

Pickled cabbage or pickled onion (optional but amazing for tang)

Dressing:

• 2 tbsp olive oil

• Juice of 1 lemon

• 2 tbsp apple cider vinegar

• 1 tsp honey

• 1 tsp mustard

• 1 clove garlic, finely chopped

• Salt & pepper to taste

Shake dressing ingredients well in a jar or whisk until emulsified.

🧑‍🍳 To Assemble:

1. In a large bowl, gently mix watermelon, tomato, cheese, herbs, and pickled veggies.

2. Add a scoop of Bio Protein and toss lightly.

3. Drizzle the dressing over everything and toss again just before serving.

4. Serve chilled, as a fun open-faced sandwich, in lettuce cups, or layered between toasted sourdough slices.

Tip: This sandwich salad is sweet, tangy, and packed with hydration and protein—perfect for a light summer lunch or post-workout refuel.

Pistachio Cheesecake

Ingredients:

1 cup cottage cheese

1 cup Greek yogurt

2 eggs

1 cup shelled pistachios

1/2 cup maple syrup or honey

2 tsp arrowroot powder

1 tsp vanilla extract

1/4 cup Zen Basil Seeds

Instructions:

Preheat your oven to 325°F (163°C).

In a blender or food processor, combine:

• Cottage cheese

• Greek yogurt

• Eggs

• Pistachios

• Maple syrup or honey

• Arrowroot powder

• Vanilla extract

➤ Blend until smooth and creamy.

Pour the mixture into a bowl and stir in the Zen Basil Seeds.

Line a 6-inch round baking dish with parchment paper. Pour in the mixture and smooth the top.

Bake for 40–45 minutes. The edges should feel set, but the center should still have a slight jiggle.

Let it cool at room temperature, then refrigerate for at least 8 hours before serving.

Coconut Caramel Bites

Ingredients:

10 medjool dates, pitted and soaked

2 Tbsp Zen Basil Seeds

1 cup toasted coconut flakes 

melted dark chocolate

Instructions:

- Pit your dates and soak them in warm water for a couple minutes to soften. Blend the dates in a food processor (Add a little water if needed and scape down the sides until the mixture is smooth)

- Stir in the toasted coconut and Zen Basil Seeds

- Roll the mixture into balls and place them on a lined baking sheet. Flatten with a spoon.

- Poke holes in the center 

- Place the cookies in the freezer while you melt your chocolate.

- Remove from the freezer and dip the bottom of each cookie into the melted chocolate. Drizzle additional chocolate and enjoy!!!

Whole Food Power Salad (100% Daily Fiber Bowl)

Ingredients:

    •    3 c arugula

    •    1 c celery, chopped

    •    ½ c red onion, sliced

    •    ½ c cooked lentils

    •    1 serving Biohack Protein

    •    Juice + zest of 1 lemon

    •    2 oz cheese (optional)

    •    3 dates, chopped

    •    1 medium strawberry, sliced

    •    Handful pecans

    •    Handful pistachios

    •    1 tsp honey drizzle

    •    Salt + pepper to taste

Dressing (in-bowl):

    •    Juice + zest of 1 lemon

    •    1 tsp honey (already listed above)

    •    Toss everything together — no separate bowl needed. The lemon + honey + natural oils from nuts coat the salad beautifully!

Nutrients (approx)

Fiber: 42 g

Protein: 52 g

Chocolate Date Frozen Clusters

Ingredients:

1.5 cups chopped, pitted dates

1 cup Greek yogurt

1/3 cup peanut or almond butter

1/4 cup maple syrup

Pinch of sea salt

2 Tbsp Zen Basil Seeds

2–3 cups melted dark chocolate

Instructions:

In a mixing bowl, combine the chopped dates, Greek yogurt, nut butter, maple syrup, Zen Basil Seeds, and a pinch of sea salt. Stir until everything is well mixed.

1. On a parchment-lined baking tray, scoop out portions of the mixture and shape into small patties—whatever size you like.

2. Place the tray in the freezer for 1–2 hours, or until the clusters are firm.

3. Once frozen, dip each cluster in melted dark chocolate and return them to the parchment-lined tray.

4. Sprinkle a bit of sea salt on top and freeze again until the chocolate is fully set.

These are rich, chewy, salty-sweet bites loaded with fiber, protein, and flavor.

Macadamia Pineapple Protein Cups

Ingredients: Makes ~6-8 mini cups

1 cup Zen Basil Biohack Protein

1 cup yogurt (Greek or coconut yogurt works great)

1 tsp vanilla extract

1–2 tbsp honey (adjust to taste)

1/2 cup pineapple chunks (fresh or drained canned)

1/4 cup macadamia nuts, chopped

1/2 cup white chocolate chips (or white chocolate bar, chopped)

Instructions:

Mix the Base:

• In a bowl, combine yogurt, vanilla extract, and honey. Mix well until smooth.

• Add 1 cup Zen Basil Biohack Protein and stir until fully incorporated. The texture will be thick and creamy.

1. Assemble in Cups:

   • Line a muffin tin with paper or silicone liners.

   • Add a layer of pineapple chunks at the bottom of each cup.

   • Spoon the protein yogurt mixture over the pineapple, filling each cup about 3/4 full.

   • Sprinkle chopped macadamia nuts on top.

2. Top with Chocolate:

   • Melt white chocolate using a double boiler or microwave in 20-second intervals, stirring until smooth.

   • Spoon a small layer of melted white chocolate over each cup to cover the macadamia nuts.

3. Freeze:

   • Place in the freezer for at least 5–10 minutes or until the chocolate hardens.

Protein Asian Carrot Salad

Ingredients:

2 scoops Zen Basil Biohack Protein

5 carrots, ribboned (use a peeler)

1/4 red onion, thinly sliced

1/4 cup chopped cilantro

2 garlic cloves, grated

2 tablespoons soy sauce

3 tablespoons vinegar (rice vinegar or apple cider work great)

2 tablespoons toasted sesame oil

1 teaspoon honey (or maple syrup)

2 tablespoons sesame seeds

1/2 tablespoon chili flakes

Optional: 1/3 cup pine nuts (for crunch and healthy fats)

Instructions:

1. Layer all ingredients into a jar or bowl in the listed order, starting with the Zen Basil Biohack Protein at the bottom.

2. Seal the jar tightly and shake vigorously until everything is well coated and combined.

3. Let it sit for at least a minute to allow the flavors to meld (optional but recommended).

4. Serve chilled or at room temperature. Enjoy as a light lunch or energizing side dish!

Cherry Chocolate Bark

Ingredients:

1 cup Zen Basil Biohack

1/4 cup olive oil

1 dash sea salt

1 tsp vanilla extract

1 drizzle honey (to taste)

4 cups fresh cherries, pitted and chopped

2 tbsp almond butter

1/2 cup dark chocolate, melted

Additional sea salt for topping

Instructions:

Make the base:

In a bowl, mix together the Zen Basil Biohack, olive oil, vanilla extract, a dash of sea salt, and honey until evenly combined.

Prep the cherries:

Pit and chop the cherries. Spread them out in a flat layer on a parchment-lined baking sheet.

Assemble the bark:

Pour the Biohack mixture evenly over the cherries. Gently spread it to cover as much surface as possible.

Add almond butter:

Spoon 2 tablespoons of almond butter over the top in small dollops or swirl lightly with a spoon or knife.

Melt chocolate:

Melt your chocolate of choice (dark works great) and drizzle generously over the cherry-Biohack layer.

Finish with a pinch:

Sprinkle a small pinch of sea salt over the top for contrast and crunch.

Freeze:

Place the tray in the freezer for 15–20 minutes, or until firm.

Break & serve:

Once frozen, break into pieces and enjoy!