Ingredients:
6 Dates
2 Tbsp peanut butter
2 Tbsp Zen Basil seeds (Double the nutrients than chia seeds)
Dark chocolate
Line a baking sheet and split the dates, taking out the pit. Spread them down and drizzle peanut butter over the top. Sprinkle the Zen Basil seeds for added crunch and fiber. Then drizzle over with some melted dark chocolate and sprinkle with salt.
- 2 tbsp Zen basil seeds
- 2 tbsp ground flaxseed
- 2 tbsp almond flakes
- 1 cup milk (your choice of dairy or plant-based)
- 1 tsp cinnamon
- 1/2 to 1/4 tsp salt
- 1/2 cup yogurt of choice
- 1/2 banana, sliced
- 1 tsp honey
- Additional almonds for topping
Instructions:
1. In a bowl, combine the Zen basil seeds, ground flaxseed, and almond flakes.
2. Pour in the milk and stir in the cinnamon and salt until well mixed.
3. Cover the bowl and refrigerate overnight to allow the mixture to thicken.
4. In the morning, top with yogurt, sliced banana, and a drizzle of honey.
5. Garnish with additional almonds for an extra crunch.
6. Enjoy your nutritious and delicious Zen Flax Breakfast Bowl!
Ingredients:
- 1/4 cup Zen Basil Seeds
- 1/2 cup nut butter (such as almond or peanut butter)
- 1/4 cup flaxseeds
- 1/4 cup hemp seeds
- 1 cup oats
- 1 teaspoon vanilla extract
- 1/4 cup honey
Instructions:
1. In a large mixing bowl, combine the Zen Basil Seeds, nut butter, flaxseeds, hemp seeds, oats, vanilla extract, and honey.
2. Stir the mixture until everything is evenly combined. If the mixture seems too dry, you can add a bit more nut butter or honey to help bind everything together.
3. Once the mixture is well combined, use your hands to roll it into small balls, about 1 inch in diameter.
4. Place the energy balls on a baking sheet lined with parchment paper, and chill them in the refrigerator for at least 30 minutes to firm up.
5. Once chilled, your energy balls are ready to enjoy! Store any leftovers in an airtight container in the refrigerator for up to one week.
These energy balls are perfect for a quick and nutritious snack on the go, packed with fiber, protein, and healthy fats to keep you energized throughout the day. Soft, chewy, nutty, and so delicious!
Enjoy!
Ingredients:
- 3 ripe bananas
- 3 eggs
- 1/2 cup nut butter (any kind, such as almond or cashew)
- 1/4 cup Zen Basil Seeds
- 3/4 to 1 cup almond flour (adjust based on desired thickness of batter)
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
Optional: 1/4 sweetener of choice
Instructions:
1. **Preheat Oven and Prepare Pan:**
- Preheat your oven to 350°F (175°C).
- Grease a loaf pan or line it with parchment paper.
2. **Mash Bananas:**
- In a large mixing bowl, mash the bananas until smooth.
3. **Mix Wet Ingredients:**
- Add the eggs and nut butter to the mashed bananas. Stir until well combined.
4. **Add Dry Ingredients:**
- Mix in the Zen Basil Seeds, almond flour, baking powder, cinnamon, and any sweetener if desired. . Stir until the mixture is uniform. The batter should be thick but pourable.
5. **Pour Batter into Pan:**
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Optional: Top with some walnuts or pecans
6. **Bake:**
- Place the loaf pan in the oven and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. **Cool:**
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
8. **Serve:**
- Slice and enjoy your Cinnamon Banana Bread. It can be served warm or at room temperature.
This banana bread is perfect for breakfast or as a snack. The addition of Zen Basil Seeds not only boosts the nutritional content with extra fiber but also adds a subtle crunch that complements the soft texture of the bread. Enjoy your baking!
Ingredients:
2 cups rolled oats (gluten-free, if necessary)
1 cup nut butter of your choice (e.g., almond butter, peanut butter)
1/4 cup Zen Basil Seeds
1/2 cup sweetener of choice
1/2 cup chocolate chips
Optional:
1/2 cup raisins
In a large mixing bowl, combine the rolled oats, nut butter, sweetener, Zen Basil Seeds, and chocolate chips. I added raisins as well. Stir well until all the ingredients are evenly mixed and the oats are fully coated.
Line a baking dish or tray with parchment paper. The size of the dish will depend on how thick you want your breakfast bars to be. An 8x8 inch square dish works well for thicker bars, while a larger dish will result in thinner bars.
Transfer the oat mixture into the lined baking dish. Use a spatula or your hands to press the mixture firmly and evenly into the dish, smoothing out the top.
Place the baking dish in the refrigerator and let the mixture set for at least 15-30 minutes. This will allow the bars to firm up without the need for baking.
Once the bars have set, remove them from the refrigerator and use a sharp knife to cut them into individual bars or squares.
Store the oat breakfast bars in an airtight container in the refrigerator for up to one week. You can also wrap individual bars in parchment paper or plastic wrap for easy grab-and-go breakfasts or snacks.
Enjoy your nutritious and fiber-rich chewy granola bars whenever you need a grab and go breakfast, or mid-day snack!
Ingredients:
1 1/2 cup whole flaxseeds
1/2 cup Zen Basil seeds
1/2 cup sesame seeds
1/4 cup nutritional yeast
1/4 cup psyllium husks
1 1/2 tsp dried thyme
1/2 tsp garlic powder
1 tsp salt
1 tbsp apple cider vinegar
1 cup filtered water
Instructions:
Preheat the oven to 325 degrees Fahrenheit.
You can choose to grind the flax seeds (in a spice grinder, I use this one) or just use the whole flax seeds. In this recipe (and the photos throughout) we used whole flax seeds and they came out great. It really just depends on the texture you are going for.
In a large bowl, combine the flaxseeds, Zen Basil seeds, sesame seeds, nutritional yeast, psyllium husks, garlic powder, salt, and thyme. Add 1 cup water and 1 tbsp apple cider vinegar and stir until the mixture is fully combined.
Prepare two sheets of parchment paper (or silicon baking mats) to fit either one large baking sheet or two medium baking sheets. Place half of the dough on one of the sheets of parchment and cover with an additional sheet. Using a rolling pin, roll the batter to an even thickness, about 1⁄8 inch thick. Repeat with the remaining half of the dough. If you don’t have a rolling pin, you can use a water bottle!
Bake for 45 minutes - 1 hour, or until crisp and firm. The crackers will continue to firm as they cool. Watch closely around 45 minute mark as you don’t want them to burn.
Break crackers up into smaller pieces or use a pizza cutter to cut into even squares.
Ingredients:
1/2 cup maple syrup
1/4 cup nut butter
1/4 cup Zen Basil Seeds
1 egg
2 tablespoons coconut oil, room temperature
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups almond flour
1 teaspoon cinnamon
1/4 cup cocoa or cacao powder
1/2 cup coconut flakes
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the sweetener, nut butter, Zen Basil Seeds, egg, coconut oil, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the almond flour, cinnamon, baking soda, salt, and cocoa or cacao powder.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Scoop out about 1 tablespoon of dough at a time and roll it into balls. Place the balls onto the prepared baking sheet, spacing them apart.
Flatten each ball slightly with the palm of your hand or the back of a spoon.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set and slightly firm to the touch.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Once the cookies are completely cooled, sprinkle the coconut flakes over the top of each cookie.
Store the cookies in an airtight container at room temperature for up to one week.
Enjoy your delicious and nutritious Coconut Cacao Cookies with a delightful coconut topping!
Servings: 12
Ingredients:
1 cup sweetener of choice
1/2 cup unsalted butter, room temperature
1 egg + 2 egg yolks
1/4 cup Zen Basil Seeds
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
2 cups almond flour
1 teaspoon baking powder
1 cup blueberries
Instructions:
Preheat your oven to 350°F (175°C). Grease or line a baking dish with parchment paper.
In a mixing bowl, cream together the sweetener and butter until smooth and creamy.
Add the egg, egg yolks, Zen Basil Seeds, lemon zest, lemon juice, and salt. Mix until well combined.
In a separate bowl, whisk together the almond flour and baking powder.
Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
Gently fold in the blueberries until evenly distributed throughout the dough.
Transfer the dough into the prepared baking dish and spread it out evenly.
Bake in the preheated oven for about 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Once the bars are out of the oven, optionally spread a thin layer of yogurt or cream cheese over the top of the bars. Then, sprinkle the lemon zest evenly over the yogurt or cream cheese while the bars are still warm.
Allow the cookie bars to cool completely in the baking dish before slicing and serving.
Servings: 6
Enjoy your delicious and nutritious blueberry cookie bars!
Ingredients:
16 oz Green Zen Milk (click here for recipe link)
1/4 cup Zen Basil Seeds
1/2 cup yogurt
Drizzle honey and pistachios
Optional: sweetener of choice
In a jar, mix together the Green Zen Milk and 1/4 cup Zen Basil Seeds. Chill for 6 hours-overnight. Then add in some yogurt and any sweetener of choice. I drizzled some honey and sprinkled pistachios on top!
Ingredients:
1 Tbsp Zen Basil Seeds
1 tsp cinnamon
Dash of salt
2 Tbsp sweetener of choice ( I used allulose)
2 Tbsp yogurt of choice
12 oz water
Mix all ingredients except yogurt together into a cup and let sit for 5 minutes. Then add the yogurt. Stir until everything is blended well.
Enjoy your Fiber and Protein Rich Horchata!
Ingredients:
2 cups rolled oats (gluten-free, if necessary)
1 cup nut butter of your choice (e.g., almond butter, peanut butter)
1/2 cup maple syrup
1/4 cup Zen Basil Seeds
In a large mixing bowl, combine the rolled oats, nut butter, maple syrup, and Zen Basil Seeds. Stir well until all the ingredients are evenly mixed and the oats are fully coated.
Line a baking dish or tray with parchment paper. The size of the dish will depend on how thick you want your breakfast bars to be. An 8x8 inch square dish works well for thicker bars, while a larger dish will result in thinner bars.
Transfer the oat mixture into the lined baking dish. Use a spatula or your hands to press the mixture firmly and evenly into the dish, smoothing out the top.
Place the baking dish in the refrigerator and let the mixture set for at least 15-30 minutes. This will allow the bars to firm up without the need for baking.
Once the bars have set, remove them from the refrigerator and use a sharp knife to cut them into individual bars or squares.
Store the oat breakfast bars in an airtight container in the refrigerator for up to one week. You can also wrap individual bars in parchment paper or plastic wrap for easy grab-and-go breakfasts or snacks.
Enjoy your fiber-rich oat breakfast bars straight from the fridge whenever you need a quick and nutritious boost of energy!
Ingredients:
2 cups almond flour
3/4 tsp baking soda
1/2 tsp salt
1/4 cup Zen Basil Seeds
1/2 cup butter melted
1 Tbsp vanilla extract
1 egg + 1 egg yolk, room temperature
1/2 cup blueberries
Preheat oven to 350F, then line an 8x8" baking dish with parchment paper. Set aside.
In a large bowl whisk together the butter, eggs, Zen Basil Seeds, and vanilla.
In a separate bowl, whisk together the dry ingredients. Add to the wet ingredients and mix until incorporated. Stir in the blueberries.
Press additional berries on top (optional).
Bake for 25-30 minutes or until lightly golden.
Ingredients:
- 1/2 cup almond flour
- 1/4 cup Zen Basil Seeds
- 1/2 tablespoon baking powder
- 2 tablespoons sweetener of choice
- 1/2 tablespoon cinnamon
- 1/2 teaspoon salt
- 1/2 tablespoon vanilla extract
- 1/2 cup yogurt of choice
- 1 egg
Glaze:
- 1/3 cup vanilla protein powder
- 2 tablespoons monk fruit
- 2 tablespoons honey
- 1/2 cup milk of choice
Donut Batter:
Preheat your oven to 350°F (175°C). Grease a doughnut pan with cooking spray or oil to prevent sticking.
In a mixing bowl, combine almond flour, Zen Basil Seeds, baking powder, sweetener of choice, cinnamon, and salt. Mix until well combined.
Add vanilla extract, yogurt of choice, and egg to the dry ingredients. Mix until a smooth batter forms. If the batter seems too thick, you can add a splash of milk to achieve the desired consistency.
Spoon the batter into the prepared doughnut pan, filling each mold about 2/3 full.
Bake in the preheated oven for 10-12 minutes, or until the doughnuts are lightly golden and a toothpick inserted into the center comes out clean.
Once baked, remove the doughnuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Protein Glaze:
In a small bowl, whisk together vanilla protein powder, monk fruit sweetener, and honey until well combined.
Gradually add milk of choice to the protein powder mixture, whisking continuously, until you reach a smooth glaze consistency. You may need to adjust the amount of milk depending on the thickness of the glaze you desire.
Assembly:
Once the donuts are completely cooled, dip the top of each donuts into the protein glaze, allowing any excess glaze to drip off.
Place the glazed donuts back onto the wire rack to set for a few minutes.
Optionally, you can sprinkle additional toppings such as chopped nuts, shredded coconut, or sprinkles onto the glazed donuts before the glaze sets completely.
Serve and enjoy your protein glazed donuts! They can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer freshness.
Ingredients:
• 1/4 cup Zen Basil seeds (about 30 g fiber, 10 g protein)
• 1/2 cup unsweetened cocoa powder (about 16 g fiber, 12 g protein)
• 3 ripe bananas, mashed (about 10 g fiber, 3 g protein)
• 1/4 cup almond butter (about 4 g fiber, 6 g protein)
• 3/4 cup chocolate chips (no fiber, about 6 g protein
• 1/4 cup grass-finished butter (no fiber, no protein)
• 3 tbsp sweetener of choice monk fruit or maple syrup (no fiber, no protein)
• 1 tsp vanilla extract (no fiber, no protein)
• 2 pasteurized eggs (no fiber, about 12 g protein)
• 1/2 tsp baking soda (no fiber, no protein)
• Pinch of salt (no fiber, no protein)
1. Preheat oven to 350°F. Spray a cupcake tray with nonstick cooking spray or line an 8x8” baking pan with parchment paper; set aside.
2. In a large bowl, whisk together the mashed bananas and Zen Basil seeds until well combined. Add almond butter, grass-finished butter, maple syrup, vanilla extract, and eggs; whisk until well combined. Set aside.
3. In a saucepan over medium-high heat, melt the grass-finished butter. Allow it to melt and slightly brown for about 5 minutes, then remove from heat and allow to cool slightly for 2-3 minutes.
4. While whisking continuously, slowly stream in the slightly cooled brown butter into the banana mixture until fully incorporated.
5. Add cocoa powder, baking soda, and a pinch of salt to the wet mixture and mix until just combined.
6. Fold in a little over half of the chocolate chips.
7. If using a cupcake pan, divide the batter evenly among the cups. If using an 8x8” baking pan, add all of the batter to the prepared pan.
8. Sprinkle the remaining chocolate chips on top.
9. For brownie cupcakes, bake at 350°F for 15-20 minutes. For an 8x8” baking pan, bake at 350°F for 20-25 minutes or until mostly set in the center.
10. Optional: Sprinkle with flaky sea salt once removed from the oven.
11. Cool for 10 minutes before serving warm. Enjoy!
Ingredients:
• 1/2 cup Zen Basil seeds (about 60 g fiber, 20 g protein)
• 1 1/2 cups ground flax seeds (about 44 g fiber, 30 g protein)
• 1 tsp baking powder
• 6 pasteurized eggs (about 36 g protein)
• 2 cups water
• 1/3 cup olive oil or coconut oil
Herbs and spices of your choice:
• Sea salt
• Sesame seeds
• Rosemary
• Coconut flakes
1. Preheat oven to 350°F. Line your baking dish with parchment paper.
2. In a large bowl, mix together the Zen Basil seeds, ground flax seeds, baking powder, and herbs/spices of your choice.
3. Add the pasteurized eggs, water, and olive oil or coconut oil to the dry ingredients. Mix well until all ingredients are thoroughly combined.
4. Pour the mixture into the prepared baking dish, spreading it evenly.
5. Bake for 35-40 minutes, or until the bread is firm to touch and golden brown in color.
6. Once baked, remove from the oven and allow to cool slightly before slicing.
7. Slice the loaf into 10 equal-sized slices.
8. Serve and enjoy this nutritious and flavorful Zen Basil Flaxseed Loaf!
Each serving of this loaf (1 slice) will provide approximately 10.4 g of fiber and 8.6 g of protein
Total Fiber: Approximately 104g Total Protein: Approximately 86 g
This high fiber and high protein bread is loaded with micronutrients delicious and super nutritious! The kicker is that it is made with real whole foods, no supplements or powders.
Ingredients:
2 cups almond flour
3/4 tsp baking soda
1/2 tsp salt
1/4 cup Zen Basil Seeds
1/2 cup butter melted
1 Tbsp vanilla extract
1 egg + 1 egg yolk, room temperature
Optional: 1/2 cup white chocolate chips
Instructions:
Preheat oven to 350F, then line an 8x8" baking dish with parchment paper. Set aside.
In a large bowl whisk together the butter, eggs, Zen Basil Seeds, and vanilla.
In a separate bowl, whisk together the dry ingredients. Add to the wet ingredients and mix until incorporated. Stir in the white chocolate chips.
Press additional pieces on top (optional).
Bake for 25-30 minutes or until lightly golden.
Ingredients:
1/4 cup Zen Basil seeds
2 cups rolled oats (gluten-free if needed)
3 large bananas, mashed (approximately 1.25 cups)
1/2 cup almond butter (can substitute for any nut or seed butter)
1 tablespoon cinnamon
1/2 cup sugar-free chocolate chips
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
In a large mixing bowl, combine the Zen Basil seeds, rolled oats, mashed bananas, almond butter, and cinnamon. Mix well until all ingredients are evenly incorporated, then fold over the chocolate chips.
Using a spoon or cookie scoop, portion out the cookie dough onto the prepared baking sheet, leaving some space between each cookie as they will spread slightly during baking. You can flatten the cookies slightly with the back of a spoon if desired.
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are golden brown and set.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional: Drizzle some melted chocolate chips over the top.
Enjoy these delicious and nutritious gluten-free and fiber rich banana oat cookies as a wholesome snack or part of your breakfast!
Store any leftovers in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage.
Ingredients:
1/4 cup Zen Basil Seeds
1/3 cup creamy nut butter
1/3 cup vegan sweetener of choice
1 tsp vanilla extract
2 lightly salted rice cakes
1/4 cup roasted and salted peanuts, finely chopped (plus extra for garnish)
1/2 cup vegan chocolate chips
2 tsp coconut oil
Flaky sea salt to top
1. Line a 9x5 inch loaf pan with parchment paper, ensuring that the paper overhangs on the sides for easy removal later.
2. In a medium bowl, mix together the Zen Basil Seeds, nut butter, sweetener, and vanilla extract until smooth.
3. Crumble the rice cakes into the nut butter mixture and stir to combine.
4. Add the chopped peanuts to the mixture and mix again until evenly distributed.
5. Transfer the rice cake mixture into the prepared loaf pan, and press it firmly and evenly into the pan.
6. Place the loaf pan in the fridge to set while you prepare the chocolate topping.
7. In a separate microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 15-second increments, stirring in between, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate and coconut oil together using a double boiler.
8. Remove the loaf pan from the fridge, and pour the melted chocolate over the rice cake mixture, spreading it evenly with a spatula to coat the entire surface.
9. Sprinkle the top with flaky sea salt for a delightful contrast of flavors.
10. Return the pan to the fridge and chill for 30-40 minutes, or until the chocolate is completely set.
11. Once set, remove the bars from the pan using the parchment paper overhang. Cut into desired sizes and enjoy!
12. For extra indulgence, you can sprinkle additional chopped peanuts on top before serving.
Enjoy your delicious homemade and nutrient rich butterfingers!
Ingredients:
2 tablespoons Zen Basil Seeds
1 tablespoon pistachio butter (blend raw pistachios with 1/2 cup yogurt to make butter)
1 cup milk of choice
1/2 cup yogurt
Dash of salt
Combine seeds, and milk. Mix well and chill overnight. To layer, top with pistachio butter, and yogurt
Top with pistachios, salt, and drizzle with honey!
Ingredients:
2 tablespoons Zen Basil seeds
1 1/3 cups Cassava flour
2 tablespoons olive oil
3/4 cups water
Dash sea salt
More olive oil to cook
Mix seeds, flour, salt, water, and olive oil together. Mix well until it becomes a thick dough (may adjust water as needed) then form 4 balls and press into pancake shapes over parchment paper. Slide into a frying pan heated with olive oil. Cook both sides just like pancakes until golden.
Dry any excess oil with paper towels and enjoy your fiber rich and grain-free flatbread!
Serve with our homemade yogurt sauce and eggplant (link to recipe here)
Add any leftover protein of choice..(I love grass finished human farming practices meat)