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!

Protein Muffins

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.

Watermelon Detox Salad

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.

Dubai Chocolate

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!

Pistachio Frosted Zen Bars

Ingredients:

Base:

1 ½ cups almond flour

¾ tsp baking soda

½ tsp salt

2 scoops Zen Basil Biohack Protein

½ cup butter, melted

1 Tbsp vanilla extract

1 egg + 1 egg yolk (room temperature)

¼ cup maple syrup (or sweetener of choice)

Optional: ½ cup white chocolate chips

Pistachio Frosting:

½ cup raw pistachios (soaked in hot water for 30 mins, drained)

¼ cup plain Greek yogurt or dairy-free yogurt

2–3 Tbsp maple syrup (to taste)

1 tsp vanilla extract

Pinch of sea salt

Optional: 1–2 Tbsp almond milk (for blending consistency)

Instructions:

Preheat oven to 350°F (175°C). Line an 8x8 baking pan with parchment paper.

In a large bowl, whisk almond flour, baking soda, salt, and Zen Basil Biohack Protein.

In another bowl, mix melted butter, vanilla, egg + yolk, and maple syrup.

Combine wet and dry ingredients to form a thick batter. Fold in white chocolate chips if using.

Spread batter evenly into prepared pan. Bake 18–22 minutes or until edges are golden and center is set.

Cool completely before frosting.

Make the Pistachio Frosting:

Blend soaked pistachios, yogurt, maple syrup, vanilla, and sea salt until smooth and creamy.

Add almond milk a little at a time if needed to thin out the texture.

Finish:

Frost the cooled bars generously.

Chill for 15–20 minutes to set.

Slice, serve, and enjoy!

Pistachio Smoothie (Biohack Protein)

Ingredients:

2 scoops Biohack (protein or supplement of choice)

2 Tbsp yogurt

1 cup ice

1 cup milk of choice (e.g., almond, oat, dairy)

½ cup pistachios (unsalted)

Sweetener of choice (e.g., honey, maple syrup)

Splash of vanilla extract

Instructions:

Add ½ cup pistachios and ½ cup water to a blender. Blend on high until smooth and creamy, like pistachio butter.

Add the remaining ingredients: Biohack, yogurt, ice, milk, sweetener, and vanilla.

Blend until smooth and creamy.

Taste and adjust sweetness if needed. Enjoy immediately!

Coconut Banana Bread

Ingredients:

2 ripe bananas, mashed

2 scoops Zen Basil Biohack Protein

1/2 cup yogurt (Greek or plant-based)

1/4 cup sweetener of choice (maple syrup, monk fruit, honey, etc.)

1/4 cup melted butter or coconut oil

1 1/2 cups almond flour

1/2 tsp baking soda or 1 tsp baking powder

1/4 tsp salt

1/4 cup coconut flakes (plus extra for topping)

Instructions:

Preheat oven to 350°F (175°C).

In a large bowl, mash the bananas until smooth.

Add yogurt, sweetener, melted butter or coconut oil, and Zen Basil Biohack Protein. Stir until smooth.

Fold in almond flour, baking soda (or powder), salt, and 1/4 cup coconut flakes.

Pour batter into a greased or parchment-lined loaf pan.

Sprinkle coconut flakes on top for a golden toasted finish.

Bake for 35–45 minutes, or until a toothpick comes out clean.

Let cool slightly before slicing. Enjoy warm or chilled!

Healing Candy Crumble

Ingredients:

• 2 cups Zen Basil Biohack Protein

• 2 cups mixed nuts and sweet treats (pistachios, almonds, walnuts, dates, raisins, mulberries, chocolate chips — your choice)

• 1/2 cup raw honey

• 2 tbsp extra virgin olive oil, coconut oil, or butter

• 1 tsp mineral salt

• 1 tsp cinnamon

• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 300°F (150°C).

2. Mix all ingredients together in a large bowl until well combined.

3. Spread mixture evenly on a parchment-lined baking tray.

4. Bake for 20–30 minutes, until golden brown.

5. Let cool completely, then break into chunks.

Biohack Protein Chocolate Crunch Bars

Ingredients:

2 cups Biohack Protein Mix

1/3 cup (26g) shredded unsweetened coconut

1/3 cup (80ml) raw sesame paste (tahini)

1/4 cup (60ml) maple syrup

1 cup (150g) dairy-free chocolate chips

Flaky salt, for topping

Melted dark chocolate, for drizzling

Ingredients:

Preheat your oven to 350°F (175°C).

In a large bowl, mix the Biohack Protein, shredded coconut, tahini, and maple syrup until fully combined.

Press the mixture firmly into a parchment-lined baking pan.

Bake for 15 minutes, until lightly golden around the edges.

While still warm, pour melted dark chocolate over the top and spread evenly.

Sprinkle with flaky salt.

Freeze the pan until fully hardened (about 30-45 minutes).

Once firm, lift out and cut into chunks.

Notes:

Store in the fridge or freezer for best texture.

Perfect as a protein-rich, fiber-packed snack!

Biohack Walnut Date Cake

Ingredients:

1 1/2 cups Zen Basil Biohack Protein

1 cup water

1 1/2 cups soft, pitted dates (about 20 medjool dates or 30 smaller ones)

3 eggs

3 tbsp extra virgin olive oil

1/3 cup chopped walnuts

1 tsp baking soda

Optional: Drop of vanilla + pinch of salt

Instructions:

Preheat oven to 350°F.

In a blender, combine:

 • water

 • dates

 • eggs

 • olive oil

 • baking soda

 • (optional vanilla & salt)

Blend until smooth and creamy.

Add Biohack Protein and pulse just 5–10 seconds to mix it in.

Pour into a greased or parchment-lined loaf pan.

Top with extra walnuts + pecans if you like.

Bake for 30–45 minutes, or until a toothpick inserted comes out clean.

Let cool before slicing. Enjoy!

Biohack Power Salad

Ingredients:

4 cups arugula

1 stalk celery, chopped

1 cup strawberries, sliced

1 pear, diced

1 orange (zest + juice)

1 lemon (zest + juice)

2 scoops Zen Basil Biohack Protein

2 oz goat cheese, feta, or vegan alternative

1 avocado, cubed

1 tsp salt (or to taste)

1 cup water

1–2 cloves garlic, minced (optional)

Instructions:

Hydrate the Biohack Protein:

In a bowl, combine 2 scoops Biohack Protein with 1 cup water, salt, minced garlic (optional), lemon juice, orange juice, and zest from both fruits.

Stir well and set aside to let it thicken and activate the fiber.

Prep Your Veggies & Fruit:

Wash and chop the arugula, celery, pear, strawberries, and avocado.

Grate zest from the lemon and orange before juicing them.

Assemble the Bowl:

In a large salad bowl, toss all the prepped ingredients together.

Add in the hydrated Biohack Protein mixture.

Top with crumbled goat cheese (or alternative).

Toss and Enjoy:

Gently toss everything until evenly coated.

Serve chilled or at room temp for a refreshing, nourishing meal.

Full Nutritional Profile (Entire Bowl)

Macronutrients & Key Nutrients:

Protein: 39.8 g

Fiber: 51.7 g

Omega-3s: 21.65 g

Probiotics: 7 billion CFU

Antioxidant Score: 69/100

Vitamins:

Vitamin C: 468 mg (immune, skin health)

Vitamin A: 5,186 IU (vision, immune, growth)

Vitamin K: 472 mcg (blood + bone health)

Vitamin E: 5.5 mg (antioxidant, skin)

Vitamin B6: 1.6 mg (energy metabolism, brain)

Minerals / Electrolytes:

Calcium: 540 mg (bone health)

Iron: 7.2 mg (oxygen transport)

Magnesium: 379 mg (energy + muscle function)

Potassium: 2,784 mg (hydration + nerve signals)

Zinc: 4.95 mg (immune + metabolism)

Total Electrolytes: ~2,734 mg

This recipe is a complete meal in a bowl—hydrating, detoxifying, energizing, and gut-friendly.

Homemade Cinnamon Toast Crunch (Biohack Style)

Ingredients:

2 scoops Biohack

1 cup water

Sea salt (generous sprinkle)

Ground cinnamon (to taste)

Raw honey (for drizzling)

Your favorite milk (to serve)

Instructions:

Mix Biohack and water in a bowl.

Pour the mixture evenly onto a parchment-lined baking tray.

Spread very thin using a spatula or the back of a spoon.

Sprinkle generously with salt and cinnamon. Drizzle honey.

Bake at 175F for 2 hours or until golden and crispy.

Cool completely, then break into small bite-sized pieces.

Drizzle more honey if needed.

Serve with your favorite milk and enjoy!

This cooking method preserves the nutritional value of honey and its antioxidants, much like how sun-drying preserves the nutrients in tomatoes. Traditionally, fresh fruits were sun-dried to extend their shelf life while retaining their health benefits.

Biohack Beetroot Salad

Ingredients:

2 scoops Biohack Protein

1 tbsp yogurt

1 tbsp mustard

A drizzle of honey

1 cup chopped celery

1 cup arugula

Sliced beets

Sliced pears

Sprinkle of feta cheese

Pistachios (for topping)

Mashed beet juice (for finishing drizzle)

Instructions:

In a small bowl, mix the yogurt, mustard, and honey.

Stir in 2 scoops of Biohack Protein until creamy.

In a large bowl, toss arugula, celery, beets, and pears.

Drizzle the creamy mixture over and gently toss.

Finish with feta, pistachios, and a spoonful of mashed beet juice.