ZEGO is committed to making clean food that is purely delicious,
nutritious, and safe for everyone.
We give you peace of mind.
Learn More about our Food Purity
And, check out these Better Recipes in our Magazine
And don’t miss our Industry Insider news!
- African Sunflower Vegan Soup
- Pumpkin Oat High Protein Muffins
- Gluten-Free Halloween Cookies
- Food Gossip: ZEGO Does 6 Tests to Ensure the Purity and Quality of our Oats
And, there’s more ZEGO to LOVE . . .
πβ¨ Dive into the holiday spirit with this divine dairy-free, gluten-free Buche de Noel! π°π We just had to share this recipe featured over @gffmag! Our very own Kelsey whipped up this adorable treat and we can`t get enough. Trust us; it`s not just for the holidays!
π
π°π Get the recipe at GFF Mag or here: https://gffmag.com/gluten-free-dairy-free-buche-de-noel-recipe/
Discover more gluten-free delights and fabulous giveaways at @gffmag ! πβ¨
πΈ: Photography by Erin Ng
Dec 8
πβ¨ Dive into the holiday spirit with this divine dairy-free, gluten-free Buche de Noel! π°π We just had to share this recipe featured over @gffmag! Our very own Kelsey whipped up this adorable treat and we can`t get enough. Trust us; it`s not just for the holidays!
π
π°π Get the recipe at GFF Mag or here: https://gffmag.com/gluten-free-dairy-free-buche-de-noel-recipe/
Discover more gluten-free delights and fabulous giveaways at @gffmag ! πβ¨
πΈ: Photography by Erin Ng
π GIVEAWAY ALERT! π Calling all friends and allergy warriors! π Join us in celebrating the incredible @theallergychef, Kathlena, a true superhero in the food allergy world. π¦ΈββοΈ Over the past 10 years, sheβs been a beacon of support for the community.
π½οΈ From her comprehensive guides to staying up-to-date with allergy-friendly products, to offering mouthwatering recipes, Kathlena does it all. Now, she needs our support during a transition in her business and life.
You may not know, but she also does 1 to 1 consulting, which is amazing if you know people who are newly diagnosed, whether for themselves or their kids and theyβre feeling overwhelmed. A gift of time with Kathlena in a consultation is the perfect holiday gift.
So we are going to do two things with our giveaway today to help bring exposure to Kathlena.
πIn addition to giving away top 14 allergy-free, corn-free, and gluten-free ZEGO goodies - 1 bag each of our Double Protein Oats, Cinnamon Twist Muesli, and Apple Cranberry Muesli, AND a FREE one-hour consultation with the amazing allergy chef herself! πβ¨
π To enter:
1οΈβ£ Tag friends in the comments whoβd love to follow @theallergychef.
2οΈβ£ Use the hashtag #theallergychef and share why you value her or if you donβt know her yet, these incredible resources.
Letβs spread the love and gratitude for Kathlena! π Winners will be announced soon. Good luck! ππ #Giveaway #FoodAllergyAwareness
Dec 7
π GIVEAWAY ALERT! π Calling all friends and allergy warriors! π Join us in celebrating the incredible @theallergychef, Kathlena, a true superhero in the food allergy world. π¦ΈββοΈ Over the past 10 years, sheβs been a beacon of support for the community.
π½οΈ From her comprehensive guides to staying up-to-date with allergy-friendly products, to offering mouthwatering recipes, Kathlena does it all. Now, she needs our support during a transition in her business and life.
You may not know, but she also does 1 to 1 consulting, which is amazing if you know people who are newly diagnosed, whether for themselves or their kids and theyβre feeling overwhelmed. A gift of time with Kathlena in a consultation is the perfect holiday gift.
So we are going to do two things with our giveaway today to help bring exposure to Kathlena.
πIn addition to giving away top 14 allergy-free, corn-free, and gluten-free ZEGO goodies - 1 bag each of our Double Protein Oats, Cinnamon Twist Muesli, and Apple Cranberry Muesli, AND a FREE one-hour consultation with the amazing allergy chef herself! πβ¨
π To enter:
1οΈβ£ Tag friends in the comments whoβd love to follow @theallergychef.
2οΈβ£ Use the hashtag #theallergychef and share why you value her or if you donβt know her yet, these incredible resources.
Letβs spread the love and gratitude for Kathlena! π Winners will be announced soon. Good luck! ππ #Giveaway #FoodAllergyAwareness
ππGive your leftover cranberry sauce a new life with our Baked Oatmeal recipe! This recipe combines leftover cranberry sauce or your favorite fruit with our wholesome double-protein oats for a tasty and nutritious breakfast that also helps clear your fridge. Ideal for meal prep, itβs an easy way to start your day off right! π #OatmealLove #NoFoodWaste
To make:
Ingredients
2 c rolled oats
1/3 c cane sugar or maple syrup
1 tsp baking powder
2 tsp ground cinnamon
scant 1/2 tsp fine-grain sea salt
2 c dairy-free milk
1 egg or substitute
3 tbs oil
2 tsp vanilla extract
2 bananas, cut into 1/2β³ slices
1 1/2 c leftover cranberry sauce or fresh fruit
Method
Preheat oven to 375 with a rack in the top third of the oven. Generously grease the inside of an 8-inch square baking dish.
In a bowl, mix together the oats, the sugar (if using), baking powder, cinnamon and salt.
In a separate bowl, whisk together the maple syrup (if using), the milk, egg, oil, and the vanilla.
Arrange the bananas in a single layer in the bottom of the prepared baking dish. Add your fruit or left over cranberry sauce on top. Cover the fruit with the oat mixture.
Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats.
Bake for 35 to 45 minutes, until the top is golden and the oat mixture has set.
Remove from the oven and let cool for a few minutes. Sprinkle with a bit more sugar or drizzle with maple syrup.
Cool completely before cutting.
Enjoy!
Do you have any favorite ways to use leftover cranberry sauce? Share your tips below! ππ₯£
Dec 6
ππGive your leftover cranberry sauce a new life with our Baked Oatmeal recipe! This recipe combines leftover cranberry sauce or your favorite fruit with our wholesome double-protein oats for a tasty and nutritious breakfast that also helps clear your fridge. Ideal for meal prep, itβs an easy way to start your day off right! π #OatmealLove #NoFoodWaste
To make:
Ingredients
2 c rolled oats
1/3 c cane sugar or maple syrup
1 tsp baking powder
2 tsp ground cinnamon
scant 1/2 tsp fine-grain sea salt
2 c dairy-free milk
1 egg or substitute
3 tbs oil
2 tsp vanilla extract
2 bananas, cut into 1/2β³ slices
1 1/2 c leftover cranberry sauce or fresh fruit
Method
Preheat oven to 375 with a rack in the top third of the oven. Generously grease the inside of an 8-inch square baking dish.
In a bowl, mix together the oats, the sugar (if using), baking powder, cinnamon and salt.
In a separate bowl, whisk together the maple syrup (if using), the milk, egg, oil, and the vanilla.
Arrange the bananas in a single layer in the bottom of the prepared baking dish. Add your fruit or left over cranberry sauce on top. Cover the fruit with the oat mixture.
Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats.
Bake for 35 to 45 minutes, until the top is golden and the oat mixture has set.
Remove from the oven and let cool for a few minutes. Sprinkle with a bit more sugar or drizzle with maple syrup.
Cool completely before cutting.
Enjoy!
Do you have any favorite ways to use leftover cranberry sauce? Share your tips below! ππ₯£
Author Albert Howardβs timeless insight reminds us: the vitality of soil, plant, animal, and humanity is interwoven. Letβs weave a future where each strand thrives together. πΏ
Dec 5
Author Albert Howardβs timeless insight reminds us: the vitality of soil, plant, animal, and humanity is interwoven. Letβs weave a future where each strand thrives together. πΏ
Update on our USDA grant to build a new Collaborative Integrated Value Chain for allergy and gluten free grains!
Dec 1
Update on our USDA grant to build a new Collaborative Integrated Value Chain for allergy and gluten free grains!
β¨π΄ GLUTEN-FREE CRANBERRY MUESLI PROTEIN BALLS πͺπ»π±
ππ Snack smarter this holiday season with these easy Gluten-Free Cranberry Muesli Protein Balls!
Packed with plant-based protein, natural iron, and fiber, these small but mighty bites are perfect for allergy-conscious families, those living with celiac disease, and anyone seeking healthy and delicious snacks! ππͺπ»π±
These protein balls taste like a no-bake cookie and are as easy as 1-2-3! ππͺ
INGREDIENTS
2/3 c Apple Cranberry Muesli
2/3 c almond butter or sunflower seed butter
2 tbs vanilla
2 tbs maple syrup
2 tbs ZEGO Pure Protein (use less if your nut or seed butter is on the drier side)
2 tbs flaky salt, like Maldonβs
3 tbs additional dried cranberries, optional
DIRECTIONS
Mix the nut/seed butter, vanilla, and maple syrup together in a large bowl.
Add in the protein, Muesli, salt, and cranberries, if desired. Mix well.
Leave to set in the fridge for 30 minutes (this makes them easier to roll).
Roll into 16 balls. Alternatively, you can shape them into 8 bars (we love the ease of using the @granolabarpan).
Enjoy! π
Nov 29
β¨π΄ GLUTEN-FREE CRANBERRY MUESLI PROTEIN BALLS πͺπ»π±
ππ Snack smarter this holiday season with these easy Gluten-Free Cranberry Muesli Protein Balls!
Packed with plant-based protein, natural iron, and fiber, these small but mighty bites are perfect for allergy-conscious families, those living with celiac disease, and anyone seeking healthy and delicious snacks! ππͺπ»π±
These protein balls taste like a no-bake cookie and are as easy as 1-2-3! ππͺ
INGREDIENTS
2/3 c Apple Cranberry Muesli
2/3 c almond butter or sunflower seed butter
2 tbs vanilla
2 tbs maple syrup
2 tbs ZEGO Pure Protein (use less if your nut or seed butter is on the drier side)
2 tbs flaky salt, like Maldonβs
3 tbs additional dried cranberries, optional
DIRECTIONS
Mix the nut/seed butter, vanilla, and maple syrup together in a large bowl.
Add in the protein, Muesli, salt, and cranberries, if desired. Mix well.
Leave to set in the fridge for 30 minutes (this makes them easier to roll).
Roll into 16 balls. Alternatively, you can shape them into 8 bars (we love the ease of using the @granolabarpan).
Enjoy! π
Use promo code: SBSZEGO20 at www.zegofoods.com for 20% off all breakfast foods while supplies last. This Saturday is the last day to take advantage of this sale so donβt delay! ππ
Nov 28
Use promo code: SBSZEGO20 at www.zegofoods.com for 20% off all breakfast foods while supplies last. This Saturday is the last day to take advantage of this sale so donβt delay! ππ
π₯¦ HEALTHIER SWEET POTATO BROCCOLI FRITTERS π
Are you on the lookout for some appetizing ideas for your upcoming Friendsgiving gathering? Weβve teamed up with the amazing Amanda @plant__creations to bring you a mouthwatering, plant-based recipe featuring our organic double protein oats! πΎπ
The best part? These fritters are oh-so-tasty and dairy-free, egg-free, and gluten-free, so everyone at your table can enjoy them! Paired with your favorite dipping sauces, these veggie fritters are sure to be a hit. To make:
π₯£ INGREDIENTS
1 cup riced sweet potato (fresh or frozen)
1 cup riced broccoli (fresh or frozen)
1 flax βeggβ (1 tbsp ground flaxseed + 3 tbsp water)
ΒΌ cup ZEGO oats
ΒΌ cup + 1 tbsp oat flour (using ZEGO oats)
2 tbsp fresh parsley chopped
1 tbsp nutritional yeast
Β½ tsp garlic powder
Β½ tsp dried dill
ΒΌ tsp onion powder
ΒΌ tsp sea salt
π± INSTRUCTIONS
In a pan over medium heat, add a little avocado oil and pour in the riced sweet
potato and riced broccoli. Season with salt and pepper to taste. Cook for about 5
minutes, and then add in the oats and cook for another 2 minutes.
Make your flax βeggβ by combining the ground flaxseed and water in a small
bowl. Let sit for 5 minutes.
In a large bowl, add the mixture from the pan along with the flax βeggβ,
seasonings, and oat flour. Combine well.
Using a cookie scoop or spoon, scoop out the mixture and form into small fritters.
Add the fritters back into the pan with a little avocado oil and cook on each side
for about 5 minutes until golden brown.
Serve with sauce of choice and enjoy!
Which condiments or dipping sauces would you pair with these fritters? Let us know in the comments below and be sure to follow Amanda @plant__creations for more tasty recipes! ππ±β¨
Nov 24
π₯¦ HEALTHIER SWEET POTATO BROCCOLI FRITTERS π
Are you on the lookout for some appetizing ideas for your upcoming Friendsgiving gathering? Weβve teamed up with the amazing Amanda @plant__creations to bring you a mouthwatering, plant-based recipe featuring our organic double protein oats! πΎπ
The best part? These fritters are oh-so-tasty and dairy-free, egg-free, and gluten-free, so everyone at your table can enjoy them! Paired with your favorite dipping sauces, these veggie fritters are sure to be a hit. To make:
π₯£ INGREDIENTS
1 cup riced sweet potato (fresh or frozen)
1 cup riced broccoli (fresh or frozen)
1 flax βeggβ (1 tbsp ground flaxseed + 3 tbsp water)
ΒΌ cup ZEGO oats
ΒΌ cup + 1 tbsp oat flour (using ZEGO oats)
2 tbsp fresh parsley chopped
1 tbsp nutritional yeast
Β½ tsp garlic powder
Β½ tsp dried dill
ΒΌ tsp onion powder
ΒΌ tsp sea salt
π± INSTRUCTIONS
In a pan over medium heat, add a little avocado oil and pour in the riced sweet
potato and riced broccoli. Season with salt and pepper to taste. Cook for about 5
minutes, and then add in the oats and cook for another 2 minutes.
Make your flax βeggβ by combining the ground flaxseed and water in a small
bowl. Let sit for 5 minutes.
In a large bowl, add the mixture from the pan along with the flax βeggβ,
seasonings, and oat flour. Combine well.
Using a cookie scoop or spoon, scoop out the mixture and form into small fritters.
Add the fritters back into the pan with a little avocado oil and cook on each side
for about 5 minutes until golden brown.
Serve with sauce of choice and enjoy!
Which condiments or dipping sauces would you pair with these fritters? Let us know in the comments below and be sure to follow Amanda @plant__creations for more tasty recipes! ππ±β¨
πβ¨ Creamy Dairy-Free Mushroom Soup! πΏπ₯
Elevate your soup game with our secret weapon: ZEGO Pure Plant Protein Powder! π±πͺ Packed with plant-powered goodness, this soup gets its creamy texture and nutritional boost from a dreamy combo of fresh herbs, mushrooms, sacha inchi, and pureed white beans. π€€π©βπ³
Lysine-rich white beans + sacha inchi protein = satisfying perfection! πΎπ₯£ Donβt forget the herbs β theyβre the key to that hearty, fresh flavor! πΏ Visit our magazine at zegofoods.com for the full recipe or check the link in our bio!
Nov 22
πβ¨ Creamy Dairy-Free Mushroom Soup! πΏπ₯
Elevate your soup game with our secret weapon: ZEGO Pure Plant Protein Powder! π±πͺ Packed with plant-powered goodness, this soup gets its creamy texture and nutritional boost from a dreamy combo of fresh herbs, mushrooms, sacha inchi, and pureed white beans. π€€π©βπ³
Lysine-rich white beans + sacha inchi protein = satisfying perfection! πΎπ₯£ Donβt forget the herbs β theyβre the key to that hearty, fresh flavor! πΏ Visit our magazine at zegofoods.com for the full recipe or check the link in our bio!
πβ¨VEGAN GLUTEN-FREE STUFFINGπ±π
Stuffing is easy to make healthier with a couple of simple changes. And it can be just as delicious and filling without the traditional sausage or giblets added. All you need are some fresh herbs and ZEGOβs Double Protein Oats!
For this recipe, we collaborated with photographer and recipe developer Sam Guarnieri @samdoesherbest.
Vegan Gluten Free Stuffing: The Recipe
Makes Approx. 8 Serving (3/4 cup)
Ingredients
3 Tablespoons Olive Oil
4 Cups Mirepoix (chopped 2C onion, 1C carrot, 1C celery)
1 Cup Mushrooms, chopped
3 Cups ZEGO Double Protein Oats
1/2 Cup Dried Cranberries
1/2 Cup Pumpkin and/or sunflower seeds
5 Cups Vegetable Broth
2 Teaspoons Salt
Β½ Teaspoon Black Pepper
1 Tablespoon Fresh Sage, chopped
1 Tablespoon Fresh Thyme Leaves
1 Tablespoon Fresh Rosemary, chopped
1Tablespoon Fresh Parsley, chopped roughly
1 Bay Leaf
Method
Preheat your oven to 350F.
Add the olive oil, mirepoix, and mushrooms to a pan over medium heat cooking until vegetables are soft and onions are translucent.
Add all ingredients, including the mirepoix and mushrooms, to a big bowl and mix together to combine.
Heat broth in a large pot until boiling.
Add all ingredients into the simmering broth and stir. Let simmer 10 minutes.
Transfer stuffing mix carefully to a 9Γ9 baking dish and cover with foil.
Bake for 10-15 minutes, remove foil and bake for another 15 β 20 minutes.
Let cool before topping with fresh parsley, dig in and enjoy!
Nov 21
πβ¨VEGAN GLUTEN-FREE STUFFINGπ±π
Stuffing is easy to make healthier with a couple of simple changes. And it can be just as delicious and filling without the traditional sausage or giblets added. All you need are some fresh herbs and ZEGOβs Double Protein Oats!
For this recipe, we collaborated with photographer and recipe developer Sam Guarnieri @samdoesherbest.
Vegan Gluten Free Stuffing: The Recipe
Makes Approx. 8 Serving (3/4 cup)
Ingredients
3 Tablespoons Olive Oil
4 Cups Mirepoix (chopped 2C onion, 1C carrot, 1C celery)
1 Cup Mushrooms, chopped
3 Cups ZEGO Double Protein Oats
1/2 Cup Dried Cranberries
1/2 Cup Pumpkin and/or sunflower seeds
5 Cups Vegetable Broth
2 Teaspoons Salt
Β½ Teaspoon Black Pepper
1 Tablespoon Fresh Sage, chopped
1 Tablespoon Fresh Thyme Leaves
1 Tablespoon Fresh Rosemary, chopped
1Tablespoon Fresh Parsley, chopped roughly
1 Bay Leaf
Method
Preheat your oven to 350F.
Add the olive oil, mirepoix, and mushrooms to a pan over medium heat cooking until vegetables are soft and onions are translucent.
Add all ingredients, including the mirepoix and mushrooms, to a big bowl and mix together to combine.
Heat broth in a large pot until boiling.
Add all ingredients into the simmering broth and stir. Let simmer 10 minutes.
Transfer stuffing mix carefully to a 9Γ9 baking dish and cover with foil.
Bake for 10-15 minutes, remove foil and bake for another 15 β 20 minutes.
Let cool before topping with fresh parsley, dig in and enjoy!
π±πΏ Worried about heavy metals and pesticides in your protein powder? We hear you! Our Pure Plant Protein is third-party tested free from glyphosate, 500+ toxins, heavy metals, and is dairy-free, egg-free, and free from gluten. Plus, this plant-based protein powder is super versatile! π±πͺ Add it to your favorite recipes for a protein boost without missing a beat - from baking to protein balls, smoothies to soups! π₯π₯€π₯£π
Nov 17
π±πΏ Worried about heavy metals and pesticides in your protein powder? We hear you! Our Pure Plant Protein is third-party tested free from glyphosate, 500+ toxins, heavy metals, and is dairy-free, egg-free, and free from gluten. Plus, this plant-based protein powder is super versatile! π±πͺ Add it to your favorite recipes for a protein boost without missing a beat - from baking to protein balls, smoothies to soups! π₯π₯€π₯£π
β¨ Craving a cozy and healthy fall treat? π Check out this No Sugar Added Pumpkin Banana Baked Oatmeal by the talented Melissa @melissas_healthykitchen! ππ
INGREDIENTS:
2 cups ZΔgo gluten-free oats
1 cup pumpkin purΓ©e
1 ripe banana π
2 Tbsp melted coconut oil (or your fav oil)
1 1/2 cups coconut mylk (substitute any dairy-free mylk)
1 tsp baking powder
1/2 tsp cinnamon
1 Tbsp pumpkin spice seasoning
1/4 tsp salt
3 Tbsp flaxseed meal
3 Tbsp hemp seeds
2 tsp vanilla extract
1/2 cup chopped pecans (substitute with pumpkin seeds for a nut-free option) π°
DIRECTIONS:
1οΈβ£ Mix wet ingredients π₯
2οΈβ£ Add dry ingredients and mix well πͺοΈ
3οΈβ£ Fold in chopped nuts or seeds π€²
4οΈβ£ Grease 4 ramekins or use an 8Γ8 baking dish
5οΈβ£ Bake at 350Β°F for 30-35 minutes π
6οΈβ£ Let cool for 10 minutes β°
7οΈβ£ Top with dairy-free vanilla bean yogurt and a sprinkle of cinnamon π¨β¨
8οΈβ£ Store covered in the refrigerator and enjoy all week! ππ©βπ³
Tag someone who needs a healthy and delicious fall breakfast idea and be sure to follow @melissas_healthykitchen for more tasty recipes! πΈπ©βπ³! ππ
Nov 15
β¨ Craving a cozy and healthy fall treat? π Check out this No Sugar Added Pumpkin Banana Baked Oatmeal by the talented Melissa @melissas_healthykitchen! ππ
INGREDIENTS:
2 cups ZΔgo gluten-free oats
1 cup pumpkin purΓ©e
1 ripe banana π
2 Tbsp melted coconut oil (or your fav oil)
1 1/2 cups coconut mylk (substitute any dairy-free mylk)
1 tsp baking powder
1/2 tsp cinnamon
1 Tbsp pumpkin spice seasoning
1/4 tsp salt
3 Tbsp flaxseed meal
3 Tbsp hemp seeds
2 tsp vanilla extract
1/2 cup chopped pecans (substitute with pumpkin seeds for a nut-free option) π°
DIRECTIONS:
1οΈβ£ Mix wet ingredients π₯
2οΈβ£ Add dry ingredients and mix well πͺοΈ
3οΈβ£ Fold in chopped nuts or seeds π€²
4οΈβ£ Grease 4 ramekins or use an 8Γ8 baking dish
5οΈβ£ Bake at 350Β°F for 30-35 minutes π
6οΈβ£ Let cool for 10 minutes β°
7οΈβ£ Top with dairy-free vanilla bean yogurt and a sprinkle of cinnamon π¨β¨
8οΈβ£ Store covered in the refrigerator and enjoy all week! ππ©βπ³
Tag someone who needs a healthy and delicious fall breakfast idea and be sure to follow @melissas_healthykitchen for more tasty recipes! πΈπ©βπ³! ππ
π΄ Food lovers unite! We couldnβt have said it better than Julia Child, because we know that people who appreciate good eats are always the best company.π±
Nov 14
π΄ Food lovers unite! We couldnβt have said it better than Julia Child, because we know that people who appreciate good eats are always the best company.π±
β¨Boost your energy with our Double Energy Oats! πͺπͺ Packed with 20g of protein, 6g of fiber, and 25% of your Daily Value for iron, these oats are not only nutritious but also irresistibly flavored with molasses, vanilla, and cinnamon.π€€
Why focus on protein, fiber, and iron? Hereβs the scoop on how they contribute to maintaining your energy levels:
-Protein helps you stay full after a meal.
-Protein and fiber work together to keep blood sugar balanced, ensuring steady energy levels.
-Iron plays a crucial role in transporting oxygen to your muscles and brain.
-The high beta-glucan content in fiber promotes gut health, aiding nutrient absorption for increased energy. π±
Our recipe delivers 20g of protein, 6g of fiber, and 25% DV of ironβall crafted from REAL FOOD ingredients. Hereβs how to whip it up:
INGREDIENTS:
2/3 cup Double Protein Oats
1 tsp cinnamon
1-1/3 cup boiling water
1 pinch salt
1 tsp vanilla extract
1 rounded teaspoon blackstrap molasses
2 egg whites (or substitute 1 whole egg), whisked
METHOD:
Boil water.
Stir oats, cinnamon, salt, and vanilla into boiling water.
Simmer for 10 minutes until oats are on the dry side. Turn off the heat.
Stir in molasses.
Slowly whisk in the egg whites.
Oats should be creamy and delicious.
Enjoy with your favorite fruit! Store in the fridge for up to a week or get creative by baking extra oatmeal into muffinsβfold in your preferred frozen fruit or a banana for added flavor and nutrition! πͺπ
Nov 10
β¨Boost your energy with our Double Energy Oats! πͺπͺ Packed with 20g of protein, 6g of fiber, and 25% of your Daily Value for iron, these oats are not only nutritious but also irresistibly flavored with molasses, vanilla, and cinnamon.π€€
Why focus on protein, fiber, and iron? Hereβs the scoop on how they contribute to maintaining your energy levels:
-Protein helps you stay full after a meal.
-Protein and fiber work together to keep blood sugar balanced, ensuring steady energy levels.
-Iron plays a crucial role in transporting oxygen to your muscles and brain.
-The high beta-glucan content in fiber promotes gut health, aiding nutrient absorption for increased energy. π±
Our recipe delivers 20g of protein, 6g of fiber, and 25% DV of ironβall crafted from REAL FOOD ingredients. Hereβs how to whip it up:
INGREDIENTS:
2/3 cup Double Protein Oats
1 tsp cinnamon
1-1/3 cup boiling water
1 pinch salt
1 tsp vanilla extract
1 rounded teaspoon blackstrap molasses
2 egg whites (or substitute 1 whole egg), whisked
METHOD:
Boil water.
Stir oats, cinnamon, salt, and vanilla into boiling water.
Simmer for 10 minutes until oats are on the dry side. Turn off the heat.
Stir in molasses.
Slowly whisk in the egg whites.
Oats should be creamy and delicious.
Enjoy with your favorite fruit! Store in the fridge for up to a week or get creative by baking extra oatmeal into muffinsβfold in your preferred frozen fruit or a banana for added flavor and nutrition! πͺπ
π₯§π Pumpkin Pie Protein Bars ππ₯§ Enjoy the warm, spicy vibes of pumpkin pie but with a recipe that everyone can enjoy!! π This protein-packed, allergy-friendly, and super-healthy pumpkin pie recipe might be your new Fall go-to. π
π
ββοΈπ« Crunchy walnuts not only add a delightful texture but also bring in plant-based omegas and antioxidants. π°π You can absolutely skip them if youβre dealing with nut allergies or just prefer your pumpkin pie nut-free. π«π₯
Ingredients
1 Cup Pumpkin Puree
Β½ Cup Creamy Almond Butter or Sun Flower Butter
ΒΌ Cup Maple Syrup
1 Teaspoon Vanilla Extract
ΒΌ Cup ZEGO Plant Protein Powder
1 Teaspoon Pumpkin Pie Spice
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
ΒΌ Teaspoon Salt
ΒΌ Cup Walnuts (optional for nut-free)
Method
Preheat your oven to 350F and grease an 8Γ8 baking dish.
Mix together the pumpkin puree, almond butter (or alternative), maple syrup, and vanilla extract in a bowl.
Add in the protein powder, pumpkin pie spice, cinnamon, baking soda, and salt β mix until everything comes together.
Fold in the walnuts, if using, then transfer to your prepared baking dish & bake for 30 minutes.
Carefully transfer to a cooling rack and allow to cool completely before slicing and topping with coconut whipped cream!β¨
πFor this amazing recipe, we teamed up with the talented photographer and recipe guru, Sam Guarnieri (@samdoesherbest).
Nov 8
π₯§π Pumpkin Pie Protein Bars ππ₯§ Enjoy the warm, spicy vibes of pumpkin pie but with a recipe that everyone can enjoy!! π This protein-packed, allergy-friendly, and super-healthy pumpkin pie recipe might be your new Fall go-to. π
π
ββοΈπ« Crunchy walnuts not only add a delightful texture but also bring in plant-based omegas and antioxidants. π°π You can absolutely skip them if youβre dealing with nut allergies or just prefer your pumpkin pie nut-free. π«π₯
Ingredients
1 Cup Pumpkin Puree
Β½ Cup Creamy Almond Butter or Sun Flower Butter
ΒΌ Cup Maple Syrup
1 Teaspoon Vanilla Extract
ΒΌ Cup ZEGO Plant Protein Powder
1 Teaspoon Pumpkin Pie Spice
1 Teaspoon Cinnamon
1 Teaspoon Baking Soda
ΒΌ Teaspoon Salt
ΒΌ Cup Walnuts (optional for nut-free)
Method
Preheat your oven to 350F and grease an 8Γ8 baking dish.
Mix together the pumpkin puree, almond butter (or alternative), maple syrup, and vanilla extract in a bowl.
Add in the protein powder, pumpkin pie spice, cinnamon, baking soda, and salt β mix until everything comes together.
Fold in the walnuts, if using, then transfer to your prepared baking dish & bake for 30 minutes.
Carefully transfer to a cooling rack and allow to cool completely before slicing and topping with coconut whipped cream!β¨
πFor this amazing recipe, we teamed up with the talented photographer and recipe guru, Sam Guarnieri (@samdoesherbest).
π All types of fish contain some amount of mercury, but larger fish that feed on smaller fish tend to accumulate higher levels of mercury in their bodies over time. This process is known as bioaccumulation and it is why longer-living fish and predators such as tuna, sharks, and swordfish have higher mercury levels.
Reduce the risks by staying informed and adopting safe practices when consuming fish and shellfish. Check for fish and shellfish advisories to tell you how often you can safely eat those fish. Stay safe, and enjoy your seafood responsibly. π
ZEGO tests for pesticides like glyphosate and crops with a history of heavy metal contamination. We test for lead, arsenic, cadmium, and mercury, too. All of our products are allergen-free and gluten-free, and most of them are diabetic-friendly. Scan the QR code on any ZEGO product to view these test results or visit our website at zegofoods.com π±
In your pursuit of health-conscious fish consumption, itβs also worth considering sustainable sources. Websites like Seafoodwatch.org can help you make environmentally responsible choices when it comes to seafood.ππ
Nov 7
π All types of fish contain some amount of mercury, but larger fish that feed on smaller fish tend to accumulate higher levels of mercury in their bodies over time. This process is known as bioaccumulation and it is why longer-living fish and predators such as tuna, sharks, and swordfish have higher mercury levels.
Reduce the risks by staying informed and adopting safe practices when consuming fish and shellfish. Check for fish and shellfish advisories to tell you how often you can safely eat those fish. Stay safe, and enjoy your seafood responsibly. π
ZEGO tests for pesticides like glyphosate and crops with a history of heavy metal contamination. We test for lead, arsenic, cadmium, and mercury, too. All of our products are allergen-free and gluten-free, and most of them are diabetic-friendly. Scan the QR code on any ZEGO product to view these test results or visit our website at zegofoods.com π±
In your pursuit of health-conscious fish consumption, itβs also worth considering sustainable sources. Websites like Seafoodwatch.org can help you make environmentally responsible choices when it comes to seafood.ππ
πβ¨CRANBERRY PECAN PROTEIN MUFFINS
Whether you are helping to feed a crowd for the holidays, need to bring something to share for teacher appreciation day, or simply want to have a quick breakfast in the freezer, youβll love these delightful muffins. And they are gluten & dairy-free, high-protein, and delicious! π
β¦οΈMakes 12 cupcake-sized muffins with approximately 5g protein and 4g fiber. Or make 6 monster muffins and pack 10g protein and 8g fiber.
INGREDIENTS
1/3C butter or dairy free alternative (if using ghee, decrease by 1T)
1C coconut sugar
2 eggs or egg substitute
3/4C pumpkin puree
1/3C water
1T vanilla
250g ZEGO Double Protein Oats (grind in the food processor or high-speed blender for 2 minutes to make oat flour)
60g sweet rice flour (if you donβt have this, increase your oats by the same amount. The muffins will be a bit more crumbly but still delicious)
1T nutritional yeast (optional)
1/3C pumpkin seeds
1T baking soda
1/4T baking powder
3/4T pink or sea salt
1T cinnamon
1/4T nutmeg (approximately 10-20 shavings of fresh nutmeg)
1/3C pecans, chopped + extra for decorating the top of each muffin
1+1/4C fresh cranberries + extra for decorating the top of each muffin
zest of 1 orange, optional
METHOD
Preheat the oven to 350. Grease (or use parchment liners) a standard 12-cup muffin tin.
Cream the butter and sugar together. If using a butter substitute like ghee, donβt worry if it doesnβt get creamy.
Add in the eggs, pumpkin, water, and vanilla. Stir to combine.
In a separate bowl, add the oat flour, sweet rice flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir to blend.
Combine the dry ingredients into the wet and stir to combine.
Set aside some of the fresh cranberries, pecans, and orange zest (if desired) for topping the muffins. Stir the rest into the batter.
Divide batter evenly in your prepared muffin tin. Top with additional nuts and cranberries.
Bake for 25 minutes. Then loosely cover the muffin tin with foil or parchment paper to prevent the tops from burning. Bake for an additional 10 minutes or until a tester comes out clean.
Let cool for 10 minutes and remove from the pan to cool completely.
Enjoy!
Nov 3
πβ¨CRANBERRY PECAN PROTEIN MUFFINS
Whether you are helping to feed a crowd for the holidays, need to bring something to share for teacher appreciation day, or simply want to have a quick breakfast in the freezer, youβll love these delightful muffins. And they are gluten & dairy-free, high-protein, and delicious! π
β¦οΈMakes 12 cupcake-sized muffins with approximately 5g protein and 4g fiber. Or make 6 monster muffins and pack 10g protein and 8g fiber.
INGREDIENTS
1/3C butter or dairy free alternative (if using ghee, decrease by 1T)
1C coconut sugar
2 eggs or egg substitute
3/4C pumpkin puree
1/3C water
1T vanilla
250g ZEGO Double Protein Oats (grind in the food processor or high-speed blender for 2 minutes to make oat flour)
60g sweet rice flour (if you donβt have this, increase your oats by the same amount. The muffins will be a bit more crumbly but still delicious)
1T nutritional yeast (optional)
1/3C pumpkin seeds
1T baking soda
1/4T baking powder
3/4T pink or sea salt
1T cinnamon
1/4T nutmeg (approximately 10-20 shavings of fresh nutmeg)
1/3C pecans, chopped + extra for decorating the top of each muffin
1+1/4C fresh cranberries + extra for decorating the top of each muffin
zest of 1 orange, optional
METHOD
Preheat the oven to 350. Grease (or use parchment liners) a standard 12-cup muffin tin.
Cream the butter and sugar together. If using a butter substitute like ghee, donβt worry if it doesnβt get creamy.
Add in the eggs, pumpkin, water, and vanilla. Stir to combine.
In a separate bowl, add the oat flour, sweet rice flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir to blend.
Combine the dry ingredients into the wet and stir to combine.
Set aside some of the fresh cranberries, pecans, and orange zest (if desired) for topping the muffins. Stir the rest into the batter.
Divide batter evenly in your prepared muffin tin. Top with additional nuts and cranberries.
Bake for 25 minutes. Then loosely cover the muffin tin with foil or parchment paper to prevent the tops from burning. Bake for an additional 10 minutes or until a tester comes out clean.
Let cool for 10 minutes and remove from the pan to cool completely.
Enjoy!
Rise and shine, RVA! π Start your day off strong with ZEGOβs organic double protein gluten-free oats. πΎ Bagged in a facility free from the top 14 allergens (including corn) and grown with Purity Protocol standards, these gluten-free oats are the perfect way to start your day off strong. πͺ Plus, with double the protein of conventional oats, you wonβt be feeling hangry in a few hours. ππ€€ Available now at Whole Foods Market in Richmond! π
Nov 1
Rise and shine, RVA! π Start your day off strong with ZEGOβs organic double protein gluten-free oats. πΎ Bagged in a facility free from the top 14 allergens (including corn) and grown with Purity Protocol standards, these gluten-free oats are the perfect way to start your day off strong. πͺ Plus, with double the protein of conventional oats, you wonβt be feeling hangry in a few hours. ππ€€ Available now at Whole Foods Market in Richmond! π
π¦πβ¨ Happy Halloween, lovely souls! π»π·οΈπΈοΈHereβs a valuable tip: always have safe snacks on hand for trick-or-treating. π¬ Sort through candy together and use this time to educate your little goblins and ghouls about hidden allergens and reading labels. ππ
Now, tell us, whatβs your go-to allergy-friendly Halloween treat? π¬πΉ #tealpumpkinproject #allergyfriendlyhalloween
Oct 31
π¦πβ¨ Happy Halloween, lovely souls! π»π·οΈπΈοΈHereβs a valuable tip: always have safe snacks on hand for trick-or-treating. π¬ Sort through candy together and use this time to educate your little goblins and ghouls about hidden allergens and reading labels. ππ
Now, tell us, whatβs your go-to allergy-friendly Halloween treat? π¬πΉ #tealpumpkinproject #allergyfriendlyhalloween
πAs the leaves change and the temperature drops, it`s time to savor the return of soup season with this wholesome African Sunflower Soup recipe adapted from Cookies and Kate by @kieshayokers! This plant-based flavorful soup is not only an allergy-friendly version of a traditional peanut stew but it`s also loaded with essential nutrients that the entire family will adore. ππ² π±
What you need:
-4-5 C vegetable broth
-2 C water
-1T oil
-3 T ZEGO Protein Powder
-1 medium red onion, chopped
-2 T fresh ginger, minced
-4 cloves garlic, smashed then minced
-salt to taste
-1 bunch collard greens or other bitter greens, ribs removed and chopped into 1β³ strips
-3/4 C sunflower butter (or peanut butter)
-1/2 C tomato paste
-Hot Sauce
-1/4 cup sunflower seeds for garnish (or chopped peanuts)
Directions:
1)Combine the water and broth and bring to a simmer.
2) Add oil, onion, ginger, garlic and gently heat in frying pan until you can smell their yumminess. approx. 2 minutes. Add to broth.
3) Whisk together the sunflower butter, tomato paste and ZEGO protein in a heat safe bowl with 1-2 C hot broth until combined. Add to soup pot.
4) Add collards to soup pot and turn off the heat. Add salt and hot sauce to taste. You do not want to over cook the soup our you will cook away some of the nutrition in the ingredients!
5) Eat and enjoy!π§‘π»
Oct 27
πAs the leaves change and the temperature drops, it`s time to savor the return of soup season with this wholesome African Sunflower Soup recipe adapted from Cookies and Kate by @kieshayokers! This plant-based flavorful soup is not only an allergy-friendly version of a traditional peanut stew but it`s also loaded with essential nutrients that the entire family will adore. ππ² π±
What you need:
-4-5 C vegetable broth
-2 C water
-1T oil
-3 T ZEGO Protein Powder
-1 medium red onion, chopped
-2 T fresh ginger, minced
-4 cloves garlic, smashed then minced
-salt to taste
-1 bunch collard greens or other bitter greens, ribs removed and chopped into 1β³ strips
-3/4 C sunflower butter (or peanut butter)
-1/2 C tomato paste
-Hot Sauce
-1/4 cup sunflower seeds for garnish (or chopped peanuts)
Directions:
1)Combine the water and broth and bring to a simmer.
2) Add oil, onion, ginger, garlic and gently heat in frying pan until you can smell their yumminess. approx. 2 minutes. Add to broth.
3) Whisk together the sunflower butter, tomato paste and ZEGO protein in a heat safe bowl with 1-2 C hot broth until combined. Add to soup pot.
4) Add collards to soup pot and turn off the heat. Add salt and hot sauce to taste. You do not want to over cook the soup our you will cook away some of the nutrition in the ingredients!
5) Eat and enjoy!π§‘π»