5 Facts About Vegan Zucchini Brownies

Hey everyone! I need to be real with y'all- I caved yesterday. I wanted chocolate, cake, brownie, chocolate "goodiness". Needed it bad. Probably the best thing I've ever made- and I'm a vegetarian/vegan food blogger and aspiring chef- I've made and created A LOT  of recipes. HUGE HIT all around, and my dad loved it! It created a wonderful family bonding time: Beyonce on the track, single ladies, while we danced and sang with chocolate on our minds and in our bellies. I can't think of a better night! So, I thought, let's conquer another beast with VEGAN ZUCCHINI BROWNIES! 

Ingredients

1/4 cup Cocoa Powder

1/2 cup Coconut yogurt (or plain yogurt)
2 cup shredded and peeled zucchini 

1 1/2 cup Organic Agave Five

3/4 cup Chocolate Chip

2 cups Whole Wheat Flour (or any Gluten Free Flour) 

1 1/4 tsp. Baking Soda

 1 tsp. Salt 

1 tsp. Vanilla Extract

1. Preppin' Before the Cookin'

 I preheated my oven to 350 degrees. I then took a glass cake pan (oe any long baking pan works fine as well) and sprayed with canola oil spray to keep the brownie from sticking. Also, sifted my flour into a small bowl. 

 2. Save Your Zucchini Skin

Skin your zucchini, follow tip #1 pleassssiiieee, then shred it with a grater. I use the largest holed side fyi. I put all the shavings in a large bowl. Breathe. Time to put some Beyonce on!! 

3.  The Holy Trinity of Brownies

In a mixer, add the paddle attachment if you have it, I added my Agave, Yogurt, and Flour- I mixed it on low until the consistency was similar to a wet sand. 

4. Zucchini Makes Everything Moist & Wonderful. Fact. 

Add in your mixer bowl with the setting still on low your zucchini, cocoa powder, baking soda, vanilla, salt, and chocolate chips. I poured my liquid pool of heaven right onto my cooking pan, slid in the oven for 40 minutes- but peoples- check it with a toothpick until it comes out clean. JUST DO IT. You'll thank me later. 

5. Indulge! 

40 minutes later you have a work of art, a creation of beauty- then just devour it. YOU DESERVE IT! 

Zoe's Quick Tip

As always, use the ingredients that fit and complement your lifestyle. Never let a guru, chef, or blogger dictate what's good and feels good to your body. Here, common substitutions would be gluten free flour, regular yogurt, or cane sugar instead of Agave. Do you! 

Namaste,

Zoe

*If you enjoyed this post and others, feel free to like us on Facebook, and Follow Via Email, Twitter & Instagram for more recipes, life-hacks, and inspiration! Love you:) 

Vegan Pesto and Avocado Pizza

Hello everyone. Today I wanted to conquer the beast: vegan pizza. I made the crust with sweet potato, but I have seen many a fabulous recipe with mashed cauliflower base, quinoa crust, or a zucchini crust. As I had one too many sweet potatoes, I decided to utilize them in my crust. Feel free to add whatever toppings you would like, whether Daiya vegan cheese, mushrooms, onions, garlic, it's you pizza, so enjoy your RAW AND VEGAN SCRUMPTIOUS SWEET POTATO CRUST PIZZA! 

Ingredients for Sweet Potato Crust

2 sweet potatoes, cubed

1 tablespoon garlic and herbs

1 tablespoon Basil Leaves

1 tablespoon balsamic vinegar

1 tablespoon salt

1 tablespoon pepper

1 tablespoon Oregano

1 teaspoon chili powder

1/2 cup good olive oil

1 chia or flax egg

1 1/4 cup spelt flour

1/4 cup almond meal (or just add same amt. of spelt)

2 cups water 

Topping Ideas 

Sauteed mushrooms 

Red Bell Peppers

Pesto

Onions

Artichokes

Tomato

Garlic

Feta Cheese* (Optional)

Preppin', Primpin' & Cooking

Peel your potatoes, and diced them into large cubes. Place about 2 cups water in large pot on stove, and bring to a boil. Add your cubes to the boiling hot water, let simmer for 30 minutes. While boiling, let's get your dry ingredients together for your crust. Place 1 tbsp. of ground flax seed or chia seed into small bowl with three tbsp. of water, set aside for 10 minutes (your chia or flaxseed egg). Sift your flour into a large bowl, and add your spices. After the 30 minutes are over, drain your potatoes, and mash them into a lumpy mush. Slowly add your flour and spice mixture to the sweet potato in three or four batches, slowly folding as you go. Then, add your flax egg and balsamic vinegar, mixing well. Spread your mixture on a large sheet pan covered with olive oil evenly, and place in the oven at 425 degrees for 30-35 minutes. Take the time now to put on some lovely tunes, and compile some toppings, I sauteed some mushrooms, onion, and garlic with coconut oil, and set aside some artichokes, tomato, and any other veggies I would like. After the crust is golden brown and crispy and the 35 minutes are over,  I put down a layer of pesto and my veggies on my crust. I place it in the oven for 10 minutes, jam out to some Beyonce and Ciara, and wait patiently while my stomach moans:)  Then voila! My pizza was perfectly cooked! Enjoy!

Zoe's Quick Tip

About the ingredients here: ALWAYS FEEL FREE TO USE ANY GLUTEN-FREE FLOUR & or USE ANY DAIRY FREE CHEESE YOU WOULD LIKE TO make this ThinkZoeBoost recipe FIT YOUR LIFESTYLE. I want to stress that although my recipes are catered to my allergies and sensitives, I try to make them as accessible as possible to all eating types and dietary restrictions. Inclusivity baby! MAKE THE RECIPES WHAT YOU WANT THEM TO BE- THEY ARE YOURS NOW:) ENJOY! 

Namaste,

Zoe

*If you enjoyed this post and others, make sure to SUBSCRIBE VIA EMAIL, like on Facebook, and follow me on Twitter and Instagram! 

BADASS VEGAN CARROT CAKE

Hello everyone! Hope everyone is having a lovely summer so far. Well, I don't know about you, but I been cravin' some good old fashioned crumby, gooey cake to just satiate my everlasting sweet tooth. This vegan carrot cake/loaf fulfilled every wish, and my dad who is not vegan, FREAKING LOVED IT! This recipe is vegan, soy free, & vegetable oil free! Note* - feel free to use Agave nectar in place of the cane sugar to make it sugar free. I hope you enjoy MY BADASS VEGAN CARROT CAKE (PERFECT FOR SUMMER!) 

THE SKILL SET (AKA the Ingredients)

Prep: 20 minutes/ Cook: 40 min

1 cup grated Organic carrots

1/4 cup Organic shredded coconut flakes (unsweetened)

2 Tbsp. coconut oil

1 tsp. vanilla extract

1 tsp. kosher salt

1 flax or chia egg (3 tablespoons water and 1 tablespoon chia or flaxseed)

1/4 cup sunflower seeds or walnuts (keep nuts out if you are sensitive)

1 1/4 cup spelt flour (or any healthy, or gluten flour you'd prefer)

1 tsp. baking powder

1 tsp. baking soda

1/2 cup Organic unsweetened applesauce

1/2 Unsweetened Vanilla Almond milk (or coconut milk)

1 Tbsp. Saigon cinnamon

2 Tbsp. coconut yogurt 

The Primpin', Preppin' and a-Baking 

Preheat your oven to 375 degrees, and spray a large baking dish with Grapeseed oil. Grate your carrots in a large bowl that will soon be comprised of your wet ingredients. Add your coconut oil, vanilla extract, applesauce, coconut yogurt, milk, flax egg in the bowl, and stir well with a spoon. In a separate large bowl, sift your dry ingredients: flour, baking soda, baking powder, cinnamon, kosher salt. Slowly fold your dry ingredients into your wet ingredients in small batches, usually four or five. Once well combined, add your coconut, walnuts, and sunflower seeds and mix well. Bake in 375 degrees oven for 35-40 minutes, or until a toothpick comes out clean.

ZOE QUICK TIP

Let the cake cool down on the kitchen table for 10 minutes. I had a really busy week ahead of me, and I wanted food to available on-the-go, so I cut the cake, after cooling, in large rectangles, to then take with me for snacks. I hope you enjoyed this recipe! More to come from the ThinkZoeBoost secret recipe stash on Monday. Hint- It will be soup-erb:)

Namaste,

Zoe

*If you enjoyed this post and others, make sure to go SUBSCIBE VIA EMAIL for the ThinkZoeBoost newsletter, and follow me on Twitter, Facebook, and Instagram to get the exclusive updates on the newest ThinkZoeBoost recipes, life-hacks, and inspiration! Thank you:)

NOT YOUR MOMMA'S SWEET POTATOES (SWEET & SPICY)

Hello everyone! Today I wanted to go back- hit the good ole ThinkZoeBoost classics cookbook. I've been making this recipe since I embarked on this clean-eating vegan adventure five years ago. It is a staple in my diet, super yummy, easy, and inexpensive! What more is there to love? 

Ingredients

2 organic sweet potatoes, peeled

2 tablespoons paprika

2 tablespoons canola oil 

2 tablespoons coconut oil 

1 tablespoon freshly ground black pepper

2 tablespoons cinnamon

1 tablespoon chili powder

1 tablespoon salt, and more after

1 tablespoon cinnamon sugar or cane sugar 

Preparation is key

 First, peel your sweet potatoes. Then cut them in half width wise. Stand your half of sweet potato upright- and cut length wise to make good hearty steak fries.

Place your potatoes on two cooking sheets or roasting pans.

In a separate bowl, combine your coconut and canola oil with your spices- and whisk. Pour your oil and spice mixture over the potatoes. Mix the potatoes up with your fingers or tongs to make sure they are coated properly. Sprinkle the potatoes with the sugar. Throw them in the oven for 15-18 minutes or until slightly brown and crispy. Then enjoy!

Namaste,

Zoe

*If you enjoyed this post and others, make sure to go follow me on Twitter and on Instagram for more recipes, life-hacks, and inspiration! 

*For business inquires, please contact me at thinkzoeboost@gmail.com! 

Le Petit Café - I'm In Bliss

Hey everyone! After last week's emotional and raw bitch session (a great, poignant one I hope though) I treated myself with some decidedly non-vegan treats at a fun and cute french cafe in my hometown. It was exactly what I needed to sit back, relax, and marvel over something as wonderful and awe-inspiring as a key lime tart! Enjoy:) 

As beautiful and saliva inducing as it looks, this key lime was even more perfect in person. A crunchy graham pastry shell, sweet, with moist creamy unfiltered lime filling. The meringue was "parfait"- a whippy white cloud that satiated my appetite. A delight to look upon and feast upon.  I also threw in there a cheeky dark chocolate truffle. Unbelievable. A ++++

I CAN'T EVEN EXPLAIN TO YOU HOW GOOD THIS F**KING IS. I JUST CAN'T.  A freshly squeezed, perfect tangy pomegranate ice tea perfectly rosy in complexion, with the best baguette I've ever eaten. This eatery makes all its own bread, and the yeasty, crunchy exterior with warm buttery interior was heavenly with melted brie, arugula basil mixture, and a raspberry compote. TO DIE FOR.

The soup here is always superb, but this lentil vegetable set the bar high, with a lovely tomato base, and roasted corn, zucchini, and eggplant to highlight the richness and quality of the lentil beans, this was fantastic.

A fabulous way to cap off the adventure with a decaf skim milk cappuccino. The BEST CAPPUCINO EVER. Frothy, rich, yet not-too sweet, this cup of deliciousness brought the afternoon to a close, with a final au-revoir:)

Love you all, and Namaste,

Zoe

*If you enkoyed this post and others, make sure to go SUBSCRIBE VIA EMAIL, and follow me on Twitter and on Instagramfor more recipes, life-hacks, and inspiration. 

LET'S HAVE A CONVERSATION

Today is a different kind of post. I write the majority of my posts about how to do something, whether making a recipe, or detailing life moments that hopefully inspired you as much as they inspired me. But, SHOCKER, I'm not always that soul-searcher. However much I aim to be a perfect, walking-talking wellness-machine , a persona I inhabit because wellness and holistic health is my passion, god knows I lack inspiration, positive energy, and thoughts occasionally. More than occasionally. I am always honest with you; I owe that to my readers and subscribers to be real, raw, and authentic with you, no matter how imperfect I am. So today, I'm giving you the same Zoe, but the imperfect human as well. I want to share with you a piece of a blog post from around 2013. 

Circa 2013 Zoe's Zephyr

Hello blog world,

I recently decided to the best version of myself. And I am going to stick to that resolution.I will be compassionate, loving, understanding, and a pillar of strength, although I will not be afraid to show my weaknesses and vulnerable side when I need assistance or support from others.I will make a conscious effort to be happy: an act in of itself.If we all become our best selves- and treat our bodies, our minds, and our inner beings with respect and love, will we not then reciprocate that understanding to our loved ones? If we are to be healthy, appreciative, grateful towards our friends and family, then we must first be that source of light for ourselves.Take the time out today to be the best version of you; do the thing that you never had the chance to do. Take up knitting for a change. Start the health kick that you never seem to have energy for. Take a yoga class. Write a novel just because you feel like it. Do what will make you a fulfilled, happy, and calm person- ready to take all the world and all that comes with it.Take care of you, your body, your wants and desires, and your spiritual self. To do so is to then create a sphere of love, kindness and understanding that will envelop you, your family, your friends, your co-workers, your classmates, and the world. Namaste.

So, that post was around 2 1/2 years ago, on a blog I no longer contribute to. The question here is: did I understand what I was proclaiming? Was it merely the dream I had been longing for, a self-actualized self that I aimed to be. Yes. And yes. Did it mean that those words were false. No! Do I, and did I want that best-self to appear more often, that kick-ass woman whose most important relationship is with herself, to care for me because I am valuable and worthy to be loved. Absolutely positively. 

When I see this post, what comes to mind is a different Zoe. A Zoe who thought being that straight A student was going to save me, fix me, fix my personal life and struggles, take me away from those ugly monsters guilt and shame that plague me. BTW- it didn't. 

But what THIS DOES STAND FOR is the beginning of the search for ME. The search for the present-searching for the positive, being grateful for one thing every day- searching for light and healing energy in a point of life where in my consciousness, and in my energy sphere, I didn't let much good come in. THE FEAR OF FAILURE, DISTANCE, BROKENNESS- left me empty. Hollow- only searching for temporary solace in one bite of control I could have- perfection.

This little dittie started it all. These above thoughts prompted the words you read right now, the creation of ThinkZoeBoost, and the quest inwardly to find peace, balance, and light. ThinkZoeBoost, though a product of writings, images, for your enjoyment and consumption, is my way of healing as well. In sharing and creating, I am my best self- I can affect someone else's life in a positive way- in that way I am valuable and loved. On a couple of occasional posts, I have reminded you that yes, I'm on this journey called life, and sometimes I f*k up as a human. But, the realization is now, in that imperfection, in my f*king up, is what makes me human. 

I fight every day for happiness. For peace, balance, harmony, and healing. Stability. I'm still figuring out what, who, ME is. What she likes, doesn't like, enjoys eating- what makes my soul sing. In those moment of messing up, not being the best human on the planet, is when I can find the strength, compassion, & energy to forgive. Hardest is myself. It's possible, but I want to let you know I don't have a secret key, guide, to happiness. I'm still figuring it out: accepting that humanity all want to end or still suffering, and are on quest towards happiness. We are doing together. Together, we are unstoppable.

Thank you all from the bottom of my heart-you give me soul, energy, and vitality.

Namaste,
Zoe

* Thank you for reading my posts- if you enjoyed this post, make sure to go SUBSCRIBE via Email, follow me on Twitter and on Instagramf or more posts of recipes, life-hacks, and inspiration. 

VEGAN APPLE-AWESOME CARROT MUFFINS

Hello everyone! Does anybody else crave some good-ole carbs like I do? Some days, there is nothing more that I would like to be doing than chowing down/inhaling some moist, delicious, and sexy muffins. (YOU KNOW WHAT I MEAN;) So to stay healthy and on track with my clean-eating expedition, I created a recipe that is to die for. To be honest with you all as well, in hindsight, I would make slight changes to the batter I concocted, so this is abridged AND edited version of the recipe for you guys! I think it is important to be real with my #boosters, so here were go-my recipe for VEGAN APPLE-AWESOME CARROT MUFFINS! 

VEGAN APPLE-AWESOME MUFFINS 

(makes about 20 muffins)

1 tbsp. baking soda

1 tsp. vanilla extract

2 tbsp.  cinnamon

1 tbsp. all-spice

1 tbsp. nutmeg

1/2 cup applesauce

1 tsp. salt

1/3 cup Agave Nectar

2 cups whole-wheat flour or whatever healthy flour you use

6 large carrots or 1 cup peeled and grated Organic carrots

3 Fuji apples, cored, peeled, and grated

1/2 cup raisins

1/2 cup walnuts or any nuts you would like

BAKING FIESTA TIME

    Preheat your oven to 375 degrees. Line your baking muffin tins with cupcake liners. First, grate your carrots and apples in a very large bowl, add the rest of your wet ingredients, Agave syrup and applesauce. Then, in a separate bowl, sift together the flour, baking soda, and spices. Slowly stir your dry ingredients into your wet ingredients, mixing well. Add in your nuts, stirring as you go. Add your mixture with an ice cream scoop to your muffin tins. 15-18 minutes later, when a fork comes out clean, you're all set!

Thank you all for reading and enjoying my posts! I so appreciate the good vibes- it makes my day truly. 

Namaste,

Zoe

*If enjoyed this post and others, make sure to go SUBSCRIBE via email, and feel free to go follow me on Twitter and on Instagram for more recipe, life-hacks, and daily inspiration! 

FABULOUS ROASTED EGGPLANT (YOU'VE GOTTA TRY THIS)

Hello everyone! As we are sweltering away in the summer, I wanted to pay homage with this winner of a seasonly-inspired dish. This is my mum's recipe that she has perfected, and which I have enjoyed immensely! Recently, I have made this meal without the mozzarella to stay vegan, but go right ahead and grab that real mozzarella from the store if vegan is not your jam! So excited to share this one with you all! Here it is, SIMPLY THE BEST ROASTED EGGPLANT (with TOMATO AND MOZZARELLA)!!

INGREDIENTS

Prep Time: 35-40 minutes

Cook Time: 40 minutes

2 organic eggplant

4 tablespoons kosher salt 

2 tablespoons freshly cracked pepper 

Optional*: One large fresh mozzarella ball

20-25 basil leaves, preferably fresh

1/2 cup Canola Oil/Olive Oil Mixture

PREPPIN' and PRIMPIN'

     First, cut your lovely eggplant ends off, then cut in dials or

 circles, about 1 in to 1 1/2 inches in diameter. Do the same with your other eggplant. Now, place your circles onto 2 large sheet pans that has been covered with paper towels. Sprinkle on each piece of eggplant some salt. Let sit for 10-15 minutes, or until the paper towel is soaked with the bitter liquid seeping from the eggplant.

    Rinse off each and every circle of eggplant well, then dry them individually. Use those pans that you previously used for sweating the eggplant, and use about 1/4 cup on each of your canola oil or olive oil.Now, cut your tomato slices, to match the shape of your eggplant. Place a circle of tomato on each circle of the eggplant. Place in the Oven Convection Roast for 25-30 minutes, or until eggplant is slightly brown and mottled. Now, time for the cheese. A little bit goes a long way for mozzarella, so a little spoonful of mozzarella on each is perfect. Add your sprig of basil onto each eggplant, then 5 minutes later, voila! 

You are complete! Enjoy:)

*Namaste,

Zoe

*If you enjoyed this post and others, make sure to go SUBSCRIBE, and follow me on Twitter and on Instagram for more recipes, life-hacks, and inspiration! 

THE MOST "VEGTASTIC" VEGAN SMOOTHIE BOWL EVER

Hello everyone! As I have been trying to eat more clean, and in researching and examining other blogs, much has been made in the vegan blogger community of vegan smoothie bowls. I decided to test out these bowls- and to my excitement, they turned out to be fantastic! Here is THE MOST "VEGTASTIC"VEGAN SMOOTHIE BOWL EVER! 

The 7 Simple Ingredients 

1 cup organic kale

1 1/4 cup frozen fruit (no added sugar)

1 banana (frozen if you can)

1 cup unsweetened almond milk 

1 tablespoon Agave Syrup

1/4 cup blueberries

3 organic strawberries

    

A Simple How-to...

First, place your kale, your milk, and agave in the bottom of the blender, and blend until smooth. Add the rest of your ingredients, pulsating on liquify, and rubbing the sides with the spatula. Then voila! A beautiful smoothie bowl! I make this right after the gym for a post-workout meal, or as breakfast. It really satiates my hunger for lunchtime without a snack! In the above photo, I used Kind Granola, almonds, coconut, blueberries, and strawberries as a garnish, but feel free to get creative with it. Believe me, it is yummy, filling, and you will feel 100% better after eating it, knowing that it was clean food. 

   Here, in the above combination I finally remembered the frozen fruit at the grocery store without the added sugar- I used granola, chia/flax seed, almonds, and strawberries as my garnish. 

*I hope you enjoyed this post, and if you enjoyed others, make sure to SUBSCRIBE, and follow me on and for more recipes, life-hacks, and inspiration!

Namaste,

Zoe