Ingredients:
2 tbsp Zen Basil Seeds
2 ripe avocados
2 cups grated cheese (your choice)
2 eggs
Instructions:
Preheat oven to 350°F (175°C).
In a bowl, mash avocados and mix with cheese, eggs, and Zen Basil Seeds.
Scoop mixture onto parchment-lined baking sheet.
Gently flatten and sprinkle with your favorite seasoning — I used Everything Bagel.
Bake 20–30 minutes until golden and crispy on the edges.
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
Add all ingredients to a high-speed blender.
Blend until smooth and creamy.
Taste and adjust sweetness if needed.
Pour into a glass and enjoy cold!
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:
Preheat oven to 350°F (175°C) and line a loaf pan with parchment or lightly grease it.
In a blender or food processor, blend dates with melted butter and mashed bananas until mostly smooth.
In a large bowl, whisk together the Biohack Protein, almond flour, baking soda, baking powder, cinnamon, and nutmeg.
Add the banana-date mixture, eggs, yogurt, and vanilla to the dry mix. Stir until well combined.
Fold in chopped walnuts.
Pour batter into the loaf pan and smooth the top.
Bake for 30–35 minutes or until a toothpick comes out mostly clean and the top is golden brown.
Let cool before slicing.
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.
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..
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
Preheat oven to 350°F. Line a baking sheet with parchment paper.
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.
Mix wet ingredients:
Add monk fruit sweetener, honey (or maple syrup), and vanilla to the browned butter. Stir well.
Combine dry ingredients:
In a separate bowl, whisk together almond flour, coconut flour, Zen Basil Biohack Protein mix, baking soda, and salt.
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.
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.
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.
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.
Add Zen Basil Biohack Protein, nut butter, vanilla, cocoa powder, almond flour, and baking soda. Blend briefly (about 5 seconds).
Fold in chocolate chips with a spoon.
Pour into a parchment-lined loaf tin and bake at 350°F for 18–20 min.
Let cool before slicing… then enjoy every gooey, gut-loving bite!
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.
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
Blend Base:
In a blender, combine coconut milk, pistachios (pre-soaked), maple syrup, vanilla, and salt. Blend until smooth and creamy.
Add Protein Mix:
Add Zen Basil Protein Mix and stir.
Topping:
Top with chopped dates and a handful of extra pistachios.
Freeze:
Pour the mixture into a freezer-safe container (like a loaf pan). Smooth the top and freeze overnight or until fully solid.
Serve:
Let the ice cream sit at room temperature for 10 minutes before scooping to soften. Enjoy!
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)
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.
In a large bowl, gently mix watermelon, tomato, cheese, herbs, and pickled veggies.
Add a scoop of Bio Protein and toss lightly.
Drizzle the dressing over everything and toss again just before serving.
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.
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.
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!!!
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
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.
On a parchment-lined baking tray, scoop out portions of the mixture and shape into small patties—whatever size you like.
Place the tray in the freezer for 1–2 hours, or until the clusters are firm.
Once frozen, dip each cluster in melted dark chocolate and return them to the parchment-lined tray.
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.
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.
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.
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.
Freeze:
Place in the freezer for at least 5–10 minutes or until the chocolate hardens.
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)
Layer all ingredients into a jar or bowl in the listed order, starting with the Zen Basil Biohack Protein at the bottom.
Seal the jar tightly and shake vigorously until everything is well coated and combined.
Let it sit for at least a minute to allow the flavors to meld (optional but recommended).
Serve chilled or at room temperature. Enjoy as a light lunch or energizing side dish!
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!
Ingredients:
• 1 lb ground breakfast sausage (chicken or turkey)
• 3 eggs
• 1 cup Zen Basil Biohack Protein (no isolate, no junk)
• 1 cup almond flour
• 1.5 cups milk of choice
• 1.5 cups shredded cheddar cheese
• 2 tbsp maple syrup (+ more to taste)
Instructions:
1. Preheat oven to 375°F.
2. Brown sausage in a pan (5–7 min). Drain and add to a large bowl.
3. Add all remaining ingredients to the bowl. Stir to combine.
4. Spray a muffin tin with avocado oil. Fill 12 cups to the top.
5. Bake 18–20 minutes until golden and fluffy.
6. Let cool 10 minutes before removing. Drizzle with extra maple syrup if desired!
Pro Tip:
Test one muffin a few minutes early to avoid overbaking. They should be moist, not dry.
Ingredients:
Base:
• 2 tbsp Zen Basil Seeds, soaked in water for 5–10 minutes
• 1/2 cup fresh cilantro, chopped
• 1 cup arugula
• 1/2 cup blueberries
• 1 cup watermelon, diced
• 1/2 medium avocado, sliced
• 1 tbsp pistachios, chopped
• 2 tbsp goat cheese, crumbled
Dressing:
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice (fresh)
• 1 tsp raw honey
• 1 tsp apple cider or balsamic vinegar
• Pinch of sea salt
Instructions:
Directions:
1. In a small bowl, soak Zen Basil Seeds in 4–5 tbsp water for 5–10 minutes until gelled.
2. In a large bowl or serving plate, layer arugula, cilantro, watermelon, blueberries, avocado, and goat cheese.
3. Top with soaked basil seeds and pistachios.
4. In a separate bowl, whisk together olive oil, lemon juice, vinegar, honey, and sea salt.
5. Drizzle dressing over the salad and toss gently or serve layered.
Ingredients:
Biohack Base:
2 Tbsp butter (plus more if needed)
4 scoops Zen Basil Biohack Protein
Pistachio Butter:
2 cups raw pistachios
2 cups water
Assembly:
Medjool dates, pitted (as many as you'd like to make)
Pinch of salt
Pinch of ground cardamom
Melted dark chocolate (amount based on batch size)
Optional: sea salt flakes, crushed saffron for garnish
Instructions:
1. Make the Biohack Layer
In a bowl, melt 2 Tbsp butter. Mix in 4 scoops of Zen Basil Biohack Protein until smooth and paste-like. Add more melted butter if needed to help it combine. Set aside.
2. Blend Pistachio Butter
In a high-speed blender, blend:
2 cups raw pistachios
2 cups water
Blend until creamy and smooth. Set aside. (Tip: You can soak pistachios in hot water for 20–30 minutes beforehand for extra creaminess.)
3. Assemble the Layers
Line a tray with parchment paper.
Pit the Medjool dates and flatten them gently using the back of a spatula to form a soft, sticky base.
Flip the flattened dates over (sticky side up).
Spread a layer of pistachio butter evenly over the date base.
Add dollops of the Biohack protein-butter mixture over the pistachio layer.
Sprinkle a dash of salt and cardamom.
4. Chocolate & Topping
Melt your favorite dark chocolate and pour evenly over the top.
While still warm, sprinkle with flaky sea salt and a pinch of saffron (optional but elevated!).
5. Freeze
Freeze for at least 1 hour or until fully set.
Slice into squares or bars and enjoy straight from the freezer!