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.

Strawberries and Cream Loaf Cake

Ingredients:

2 cups almond flour

2 scoops Zen Basil Biohack Protein

2 eggs

¾ cup unsweetened nut milk (like almond or cashew)

½ cup plain Greek yogurt

¼ cup melted butter (or coconut oil)

⅓ cup maple syrup

¼ cup monk fruit sweetener (or coconut sugar)

1 tsp vanilla extract

4–5 fresh strawberries, chopped

Instructions:

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

In a large bowl, whisk together eggs, nut milk, Greek yogurt, melted butter, maple syrup, monk fruit, and vanilla until smooth.

Add almond flour and Zen Basil Biohack Protein, and stir until well combined. The batter should be thick but pourable.

Fold in chopped strawberries, saving a few to press into the top for extra berry vibes 🍓.

Pour the batter into your prepared loaf pan and smooth the top. Add reserved strawberries.

Bake for 45–55 minutes, or until golden and a toothpick inserted in the center comes out clean.

Cool completely before slicing — it firms up as it cools!

Blueberry Waffles

Ingredients:

2 scoops Zen Basil Biohack Protein

2 eggs

1 Tbsp milk of choice

1 Tbsp olive oil

Dash of salt

1 Tbsp baking powder

Handful of blueberries (fresh or frozen)

Instructions:

In a bowl, whisk together eggs, milk of choice, and olive oil.

Add Zen Basil Biohack Protein, baking powder, and salt. Mix until smooth.

Gently fold in the blueberries.

Preheat your waffle maker and lightly grease it if needed.

Pour batter into the waffle maker and cook according to your machine’s instructions until golden brown.

Serve hot — optionally topped with crispy bacon and a drizzle of maple syrup.

Salted Caramel Date Fudge

Ingredients:

Fudge Ingredients:

2 scoops Biohack Protein

8oz dried, pitted dates

1/3 cup coconut oil (melted)

1/2 cup almond or cashew butter (or your fave nut/seed butter)

2 tsp pure vanilla extract

1/2 tsp pink Himalayan salt

Other:

Boiling water (for soaking dates)

Flaky sea salt (for topping)

Instructions:

Add dates to a bowl, cover with boiling water & soak for 5–10 mins.

Meanwhile, melt your coconut oil.

Strain dates & blend with coconut oil, nut butter, vanilla, and salt in a food processor until smooth and creamy.

Add Biohack Protein, pulse another 5–10 seconds.

Spread into a parchment-lined loaf pan, top with flaky sea salt.

Freeze until solid (about 4–5 hours).

Slice and enjoy 🤎

Biohack Protein Brownies

Ingredients:

• 1 ½ cups almond flour

• 2 scoops Zen Basil Biohack Protein

• 2 tbsp cacao powder

• ¼ cup maple syrup (or monk fruit for sugar-free)

• 1 egg + 1 egg yolk

• 1 tsp vanilla extract

• ¼ cup melted coconut oil or butter

• ¼ tsp salt

• ½ tsp baking powder

• Optional: ⅓ cup dark chocolate chips or chunks

Instructions:

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

2. In a bowl, mix all ingredients until smooth. Fold in chocolate chips if using.

3. Pour batter into pan and smooth out evenly.

4. Bake for 12–15 minutes until set but fudgy in the center.

5. Let cool before slicing. Enjoy warm or chilled!

Biohack Cookie Dates

Ingredients:

2 scoops Zen Basil Biohack Protein (20g fiber, 17g protein, 18g omegas)

2 tbsp milk of choice

4 oz unsweetened applesauce

½ tsp baking powder

¼ tsp baking soda

Instructions:

Mix all ingredients into a thick cookie dough.

Scoop onto parchment paper in small cookie shapes.

Bake at 350°F for 5-7 minutes or until golden.

Add ½ chopped date in between two cookies and serve.

Biohack Protein Crackers

Ingredients:

1 1/2 cups Zen Basil Biohack Protein

1 1/4 cup warm water

Salt

(Optional) ½ tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika for extra flavor

(Optional) Favorite seasonings for topping

Instructions:

Preheat Oven – Set to 350°F (175°C).

Mix Ingredients – In a bowl, combine Biohack Protein and warm water. Stir until a thick batter forms. Let sit for a few minutes to thicken if needed.

Spread Thinly – Line a baking sheet with parchment paper. May drizzle olive oil onto parchment paper fir added texture. Pour the batter and use a spatula to spread it thin (about 1/8-inch thick). Sprinkle salt all across the batter.

Add Toppings (Optional) – Sprinkle favorite seasonings on top for extra crunch.

Bake – Bake for 30-45 minutes or until the crackers are firm, golden, and crisp.

Cool & Break Apart – Let them cool completely, then break into pieces.

Dubai Chocolate Pudding

Ingredients:

2 Tbsp Zen Basil Biohack Dubai Chocolate Mix (Find it here)

1 banana, sliced

1 oz sugar-free dark chocolate, melted

1 Tbsp nuts of choice (I used almonds)

Instructions:

Layer the Cup – Spread a layer of the Dubai Chocolate pudding mix around the edges of a cup or glass.

Add the Banana – Place a layer of sliced bananas inside.

Second Layer – Add another scoop of pudding mix on top.

Drizzle Chocolate – Pour melted sugar-free dark chocolate over the top.

Finish with Nuts – Sprinkle almonds (or your favorite nuts) for crunch.

🌀 Enjoy! Best served chilled for a creamy, indulgent texture.

Dubai Chocolate

Ingredients:

• 7 dates

• 1 apple (sliced)

• 1 banana (sliced)

• 2 scoops Zen Basil Biohack Protein (fiber, protein, omegas & rare antioxidants)

• 2 tbsp pasteurized butter

• 1 bag high-cocoa chocolate chips (sweetened with coconut sugar—only clean ingredients)

• 1 cup organic pistachios

• 1/4 cup polyphenol-rich olive oil

• 1/4 cup maple syrup

• 1/2 tsp sea salt

Instructions:

1. Pistachio Butter: In a high-speed blender, mix olive oil, pistachios, maple syrup, and sea salt until creamy and buttery.

2. Zen Basil Protein Mixture: On medium heat, melt butter in a pan, stir in Zen Basil Biohack Protein, and turn off heat. Let the protein-rich mixture coat evenly.

3. Combine: Mix the pistachio butter and Zen Basil mixture together for a fiber-rich, antioxidant-dense filling.

4. Fill & Coat:

• Dates: Fill each date with the pistachio-Zen Basil blend.

• Fruits: Coat apple and banana slices with the mixture.

• Chocolate Dip: Dip everything into melted chocolate, sprinkle with sea salt, and refrigerate for 10–15 minutes to set.

Chocolate Covered Blueberry Pudding

Ingredients:

2 scoops Zen Basil Biohack Protein (20g fiber, 17g protein, 18g omegas)

8 oz milk of choice (coconut, almond, or dairy)

1/2 cup yogurt (Greek or coconut)

1/4 cup dark chocolate, melted

1/2 cup wild frozen blueberries

Drizzle of honey

Instructions:

Mix Zen Basil Biohack Protein with milk and yogurt. Let it soak overnight for a thick, creamy consistency.

Add a layer of melted dark chocolate at the bottom of a glass.

Spoon in the overnight pudding mixture.

Add a layer of wild frozen blueberries.

Drizzle or layer more melted dark chocolate on top.

Finish with a drizzle of honey for natural sweetness.

Enjoy immediately or chill for 15 minutes for a firmer texture.

A rich, chocolatey, fiber-packed pudding that supports gut health, muscle recovery, and overall wellness.

Baked “No Oats” Blueberry Cake

Ingredients:

For the Cake:

• 2 large eggs

• 1 cup nonfat Greek vanilla yogurt

• 1 cup Zen Basil Biohack Protein (4 scoops)

• 2 teaspoons baking powder

• ½ teaspoon kosher salt

• 1½ cups blueberries (fresh or frozen; if using mixed berries, chop into small pieces)

For the Topping:

• ½ cup Greek yogurt

• ½ cup mascarpone cheese

• 2 tablespoons honey

Instructions:

1. Preheat the Oven:

• Set to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper or lightly grease it.

2. Prepare the Cake Batter:

• In a bowl, whisk the eggs until frothy.

• Add the Greek yogurt and mix until smooth.

• Gradually fold in Zen Basil Biohack Protein, baking powder, and salt. Stir until fully combined.

• Gently fold in the blueberries, distributing them evenly.

3. Bake the Cake:

• Pour the batter into the prepared pan and smooth the top.

• Bake for 25-30 minutes, or until the center is set and a toothpick comes out clean.

• Let cool completely before adding the topping.

4. Make the Topping:

• In a small bowl, whisk together Greek yogurt, mascarpone cheese, and honey until smooth.

• Spread evenly over the cooled cake.

5. Serve & Enjoy:

• Slice and serve immediately or refrigerate for a chilled, creamy treat.