Author name: Kathryn Kingsley

Ceviche Prep Time: 15 minutes Cook Time: 35 minutes Yields: 1 servings Level Of Difficulty: Easy https://zoewellness.com/wp-content/uploads/2025/09/Discover-the-fresh-flavors-of-Zoe-Wellness-new-shrimp-ceviche-recipe-Perfect-for-summer-this-v.mp4 Ingredients: 6 oz Shrimp – Defrosted (about 20 pieces) ⅓ cup Tomato – Diced ¼  cup Red Onion – Diced ⅓ cup Cucumber – Diced Minced Fresh Cilantro Orange Zest ¼ cup Bragg’s Apple Cider Vinegar ½ tsp ZOE Pink Salt ⅓ tsp Pepper ¼ tsp Garlic 3 leaves Lettuce Cooking Instructions: Bring a large pot of salted water to a boil Prepare a water ice bath for shrimp. Once the pot of water has come to a boil, turn off the heat and add defrosted shrimp. Let shrimp poach in water for 2-3 minutes until turned light pink in color. Strain shrimp from water and immediately place in the ice bath for cooling. Cool for approximately 10 minutes. Dice ⅓ cup tomato, ¼ cup red onion, and ⅓ cup cucumber and add to a large mixing bowl. Measure and prepare your apple cider vinegar and seasonings. Once shrimp have cooled, dice into small pieces and add to the large mixing bowl. Add your apple cider vinegar and seasonings to your mixing bowl and stir all ingredients together. Mince a few sprigs of fresh cilantro and add to the mixing bowl. Stir well. Take an orange and grate skin against the smallest grater over the top to create a zest. Use sparingly, as this can become overpowering if too much is added. Taste your ceviche to ensure you are happy with the amount of seasoning. Cover bowl with plastic wrap and place in fridge for a minimum of 30 minutes to marinate. Serving Instructions: Remove ceviche from fridge and drain excess apple cider vinegar marinate. Transfer ceviche to a clean dish.  Remove 3 lettuce leaves from a head of lettuce, salt, and serve on the side of your ceviche for added crunch.  Ready to Eat! Kathryn Kingsley Marketing Coordinator

Agua Fresca Prep Time: 10 minutes Cook Time: 8-10 minutes Yields: 1-2 servings Level Of Difficulty: Easy https://zoewellness.com/wp-content/uploads/2025/09/Zoes-refreshing-Agua-Fresca-with-cucumber-and-mint-hints-is-a-hit-🥒🌿Like-share-or-comment-.mp4 Ingredients: 1 cucumber 2 cups water  1 lime (juiced)  A few drops of chlorophyll Fresh mint leaves to taste Monk fruit sweetener (to taste)  Preparation: Add cucumbers, water, lime juice, chlorophyll, mint, and monk fruit to blender. Blend until smooth. Strain the juice to remove any solids. Pour into a glass, and enjoy. admin

Breakfast Egg Bake Start your day with a protein-packed powerhouse that’s as satisfying as it is simple! This fluffy, restaurant quality egg bake transforms humble ingredients into something truly special. The creamy cottage cheese creates an incredibly tender texture, while fresh vegetables add vibrant color and nutrients to fuel your morning. What makes this recipe irresistible is that it is virtually foolproof, requires just 10 minutes of prep, and fills your kitchen with the most amazing aroma as it bakes! So, whether you’re meal prepping for busy weekdays or treating yourself to a leisurely weekend breakfast, this versatile dish delivers comfort food satisfaction without the guilt. Breakfast Egg Bake Prep Time: 10 minutes Cook Time: 1 hours Yields: 1-2 servings Level Of Difficulty: Easy https://zoewellness.com/wp-content/uploads/2025/08/SnapInsta.to_AQP9ZHcnHcjAbQIQn8MQPu7ugzaZjd4X_7wubTwU3wABIUKu1HNdu8xrr6rK6SNj5Csmt1zF3wT5ctpDJsXRftzW3AQ3Tf3yhZSS7QU.mp4 Ingredients: 3 Eggs ½ cup low fat cottage cheese ¼ cup diced green pepper 6-8 sliced cherry tomatoes 2T Vegetable broth Seasonings ZOE Pink Salt Pepper Herbs de Provence Optional: Red Pepper Flake Preparation: Preheat oven to 350 degrees Using 1T vegetable broth, spread around baking pan to prevent sticking. Discard of any extra remaining liquid. In bowl, whisk to combine eggs and cottage cheese and seasonings: Pink Salt, Pepper, Herbs de Provence. Add egg mixture to baking pan. Add diced green pepper. Place pan in oven and bake for 35-40 minutes. While baking, combine in a bowl slice cherry tomatoes, 1T vegetable broth, and seasonings: ZOE Pink Salt, Pepper, and, optionally, red pepper flake if you like a little spice. Set aside to marinate. Once bake is done, use a butter knife to check doneness. If you insert it into the middle and it pulls out clean, the egg bake is done.  Add tomato relish on top and you’re ready to eat! Kathryn Kingsley Marketing Coordinator

ZOE Strawberry Limeade https://zoewellness.com/wp-content/uploads/2025/04/Zoe-kicks-off-our-4th-of-July-recipe-series-with-a-refreshing-strawberry-lime-aid-Were-here-to.mp4 Ingredients: Large Strawberries (4 to 5) 1 Lime 2T Apple Cider Vinegar Liquid Stevia or Monk Fruit Water Preparation: Slice Strawberries and add to blender with ½ T of water. Blend. Strain into pitcher. Cut fresh lime in half and juice it. Add to pitcher. Fill pitcher halfway with water. Add 2T Apple Cider Vinegar. Add Liquid Stevia or Monk Fruit to your liking. Add Ice & Stir Enjoy! Kathryn Kingsley Marketing Coordinator

Strawberry Spinach Salad Ingredients:  Fresh spinach (or mixed greens) Strawberries, hulled and sliced Red onion, thinly sliced (optional) Cucumber, sliced (optional) Fresh mint leaves (optional for garnish) Dressing: 1 tbsp apple cider vinegar or balsamic vinegar 1 tbsp fresh lemon juice Salt and pepper to taste Directions: In a large salad bowl, combine the spinach, sliced strawberries, and red onion (if using). In a small bowl, whisk together the apple cider vinegar or balsamic vinegar, lemon juice, salt, and pepper. Taste and adjust seasoning as needed. Drizzle the dressing over the salad and toss gently to coat all the ingredients. Add sunflower seeds or almonds for a crunchy texture, and garnish with fresh mint if desired. Serve immediately and enjoy a fresh, light, and naturally sweet salad! Kathryn Kingsley Marketing Coordinator

Stir Fry Cabbage Ingredients:  Cabbage – 1/2cRed Bell Pepper – 1/8cGreen Bell Pepper – 1/8cOnion – 1/8cBroth – 2TLiquid Aminos – 1TApple Cider Vinegar – ½ tspRed Pepper FlakesSalt Preparation: Chop Cabbage, Bell Peppers, and Onion into small, bite size pieces.  Heat pan and add Broth Add Cabbage, Bell Peppers, and Onion to pan and saute. Add liquid aminos, apple cider vinegar and red pepper flakes.  Continue cooking stir fry until cabbage leaves start to lose their vibrant green shade and may take on a slightly translucent appearance. Remove from heat and add salt. Kathryn Kingsley Marketing Coordinator

ZOE Pasta Alfredo Prep Time: 10 minutesCook Time: 10 minutesLevel Of Difficulty: MediumYields: 1-2 servings Ingredients: 1 Bag Palm of Hearts Pasta 1 c Low Fat Cottage Cheese 3T vegetable broth ½ tsp Butter Extract 2T Nutritional Yeast ½ tsp garlic powder Finely chopped fresh parsley Pink Salt and Pepper to taste Cooking Instructions: Preparation: Heat a sauce pan on med-low heat. In food processor, puree the cottage cheese, vegetable broth, and butter extract until smooth consistency. Remove palmini noodles from bag, strain, and rinse thoroughly. Once pan is heated, add noodles, cottage cheese sauce and seasonings. Stir until combined and heated throughout the dish.  Optional: Add vegetables like spinach, mushrooms, or cherry tomatoes for a little added texture. Ready to serve! Kathryn Kingsley Marketing Coordinator

ZOE Fajitas Prep Time: 30minCook Time: 1 hourLevel of Difficulty: Medium Ingredients Tortillas: 1 cup grated cauliflower 1 egg Cilantro Seasoning Blend: Zoe Pink Salt Pepper Cayenne Garlic Powder Ingredients Fajitas: 1/4c Portabella Mushrooms 1/4c Green Pepper 1/4c Orange Pepper 1/4c Red Onion 1T Bragg’s Liquid Aminos Lime ZOE Tortillas  Fajita Seasoning Blend ZOE Pink Salt Pepper (i know we didn’t use this, but i would lol) Garlic Powder Onion Powder chili powder paprika Preparation Tortillas: Preheat oven to 375 degrees Remove cauliflower from the head. Chop into 1 inch pieces Grate in food processor until grainy in texture (similar to couscous) Place cauliflower in a microwavable safe bowl Microwave for 2 minutes, stir, and microwave for another 90 seconds.  Let cauliflower cool for 2-3 minutes. While cauliflower is cooling, set up cheesecloth station. Place steamed cauliflower in cheesecloth. Squeeze firmly to remove ALL moisture from the cauliflower. Remove cauliflower from cheesecloth and place into a mixing bowl. Set aside. In a small mixing bowl, whisk one egg Add in seasoning blend and whiskSeasoning Blend:   Zoe Pink Salt Pepper Cayenne Garlic Powder Add egg mixture to the cauliflower. Add cilantro. Combine all ingredients Place parchment paper on baking sheet Check texture of mixture in hand and ensure it is forming together and not too liquidy Form tortillas directly on the baking sheet. As you form the tortilla shape, ensure they are evenly thin, but with no holes. Also ensure to smooth the edges.  Bake in oven for 10 minutes Remove from oven, flip the tortilla. Bake for an additional 7-10 minutes Remove from oven. Transfer to a cooling rack for 5 minutes. ***If you don’t have a cooling rack, a muffin pan works great! Ready to serve! Preparation Fajitas: Chop mushrooms, peppers, and onion into 1/4in strips Place mushrooms in bowl and marinate with Bragg’s Liquid Aminos and Fajita Seasoning Blend for 30 minutes Heat Grill Place marinated mushrooms and veggies on grill for 5-7 minutes Season with salt and lime juice Stuff Zoe Tortillas and Enjoy! Kathryn Kingsley Marketing Coordinator

ZOE Buffalo Chicken Bites ngredients: Boneless Skinless Chicken Breast ¼ c Chicken Bone Broth ZOE Buffalo Sauce Recipe ¼  c water ¼  c Frank’s Hot Sauce 2 Tbsp  Bragg’s Apple Cider Vinegar 1 Tbsp Oregano 2 tsp Paprika  2 tsp Garlic Powder 2 tsp Chili Powder Pink Salt Pepper Preparation: Prepare the Buffalo Sauce by combining all ingredients in a bowl.  In a separate bowl, combine ¾ of the buffalo sauce mixture with chicken bone broth. Stir. Cut Boneless Skinless Chicken Breasts into 1.5in bites Place in Buffalo / Chicken Broth mixture for at 30 min-1 hour Remove chicken bites from buffalo mixture and place in a single layer inside air fryer.  Cook at 400 degrees for 10-12 minutes.  Remove from air fryer and rest chicken for 5-10 minutes.  With remaining ¼ buffalo sauce, toss chicken bites. Add Pink Salt for flavor. Ready to serve. Kathryn Kingsley Marketing Coordinator

Salt & Vinegar No-Tatoe Chips Prep Time: 35minCook Time: 12minLevel of Difficulty: Easy Ingredients 8 oz. radishes, thinly sliced (using a mandoline or knife) 1/4 cup vinegar (white or apple cider vinegar works well)  Vegetable broth or water (for spritzing) Zoe pink salt, to taste Freshly cracked black pepper, to taste Instructions Soak Radishes: Place thinly sliced radishes in a bowl and cover with vinegar. Let them soak for 15-30 minutes to enhance flavor and reduce bitterness.  Drain and Dry: After soaking, drain and pat the radishes dry with a paper towel. Preheat Air Fryer: Preheat your air fryer to 375°F (190°C). Season Radishes: In a bowl, lightly spritz the drained radish slices with vegetable broth or water. Sprinkle with Zoe pink salt and freshly cracked black pepper, mixing until evenly coated.  Arrange in Air Fryer: Lay the radish slices in a single layer in the air fryer basket, working in batches if needed.  Air Fry: Cook for 10-12 minutes, shaking the basket halfway through for even crisping. Keep an eye on them to prevent burning Kathryn Kingsley Marketing Coordinator