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

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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! 

KILLER HEALTHY DOUBLE FUDGE BANANA MUFFINS (SUPER EASY)

Hello everyone! This week's recipe is super easy, moist, delicious, melt-in-your mouth kind of gorgeous. I've been making these muffins for years, and they have never failed to be super-"uber" delectable! They last at least 4 days in the fridge, are excellent snacks, and guilt-free desserts heated up in the microwave! So here you go, my HEALTHY KILLER DOUBLE FUDGE BANANA MUFFINS! 

Ingredients:

Prep Time: 20 minutes

Cook Time: 15 minutes 

2 organic bananas mashed                                        3/4 cup organic applesauce

1 1/4 cup whole wheat flour/ coconut flour              1/4 cup organic cacao powder 

3/4 teaspoon baking soda                                          1/4 teaspoon salt

1/2 teaspoon cinnamon                                             1/2 teaspoon nutmeg

1/3 cup Agave Nectar or honey                                  2 large egg whites

1 teaspoon Vanilla extract                                         1/2 cup dark chocolate chips  

12 fun colored baking cups                                        1/2 cup organic shaved coconut

2 tablespoons almond butter

The "Howdown" 101

Preheat your oven to 375 degrees Bake. Spray your baking cups with canola spray. Mash your banana with a fork into a liquid consistency-still lumpy. Add your Agave syrup, vanilla extract, applesauce to the banana in a large bowl, mix well. With a sift, sift your dry ingredients, flour, baking soda, cinnamon, cacao powder, salt, and nutmeg into a large bowl. Mix well until combined. Now slowly little by little, fold your dry ingredients into your wet ingredients. Once readily combined in increments, add your 2 large egg whites. Stir Well. 

Now add your chocolate chips, slowly folding them in. Place your batter into your greased baking cups, and in each stir in some almond butter and adorn with coconut flakes! Now, bake for about 15 minutes or until the toothpick comes out clean. 

Voila! Enjoy!* 

Namaste,

Zoe

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

CRAZY GOOD VEGAN DOUBLE CHOCOLATE CAKE

Hello everyone! Recently, I have wanted to try some new recipes from scratch, and as I'm craving some chocolatey goodness, I came up with this CRAZY GOOD VEGAN DOUBLE CHOCOLATE CAKE with (optional) Nutella peanut butter frosting. Enjoy!

Vegan Double Chocolate Cake 

1 cup whole wheat flour or coconut flour       1 tsp. baking soda 

1 cup Agave nectar or syrup                            2 tbsp. pure cacao powder

1/2 cup dark chocolate chips                           1 tsp. salt

1/3 cup organic unsweetened applesauce       2 tbsp. coconut yogurt 

1 tsp. vanilla                                                   2 tbsp. almond butter or cashew butter 

Optional* Peanut Butter Nutella Frosting

1/4 cup coconut oil- in microwave so warm

1/2 cup of cane sugar- place in blender to make it incredibly smooth

4 tbsp. melted dark chocolate chips 

2 tbsp. melted almond butter

2 tbsp. Nutella *(totally optional if you want to keep it vegan but delicious if you want to really indulge) 

How to do it. The Cake I mean. ;)

Preheat oven to 350 degrees bake. Spray your bunt pan with canola oil. Sift the flour, baking powder, cacao powder, and salt together for the cake. In separate bowl, combine the agave nectar, applesauce, yogurt, and vanilla. Slowly add the dry ingredients to the wet mix. After fully combing the two, add your 1/2 cup of chocolate chips. Place mixture in the bunt pan, and swirl the melted almond butter on top of the cake. Bake on 350 for 25-30 minutes or until tooth pick comes out clean.  Now, after it is done, let rest for 10 minutes.

Happy Frosting Time

Now, the glaze/frosting. Melt the coconut oil in the microwave while you, in the blender, break the cane sugar into smaller pieces, a consistency similar to confectionary sugar. Mix these well together, then add your melted chocolate chips and almond butter together. Now, add the Nutella if you so desire! Drip it all over the cake. 

Ouila! You now have a beautiful, scrumptious, oh so heavenly vegan chocolate cake in your midst! Enjoy! 

Thank you for reading and experiencing ThinkZoeBoost. If you enjoyed this post, make sure to go follow me on Twitter and Instagram to see more recipes, life hacks and inspiration!

Namaste, 

Zoe 

5 WAYS TO POSITIVELY IMPACT YOUR DAY

         Hello everyone! Today, I wanted to discuss with you all how to remember you. I, often, in my life, forget to take care, honor, and  respect myself: my best self, so here are 5 ways in ZOE'S HOW TO: REMEMBER YOU! 

My desk: a book Mrs. Dalloway by Virginia Wolf, and a cup of tea

My beautiful breakfast: fried egg,
avocado, & Ezekiel toast 

FOOD. COOKING. BAKING. 

If you've already checked out my earlier post, you will know, I am an absolute foodie. I love everything about food, it is an experience involving all the senses. Being creative, I love trying new recipes from cookbooks; in this, I am totally and utterly engrossed in small tasks for a finished product. It allows me to be mindful of the smaller things, which in life, are truly the most important.

Tip #1: COOK SOMETHING TO MARVEL AT! 

BOOKS. ESCAPE.

I love reading, obsessed would be a better word. Books allow me to enter new world of fantasy, consider moral dilemmas, and inspires my present reality with art, language, and characters. Books have always made me world all the more richer- returning to a loved book, is returning to part of myself I might have lost temporarily in the chaos and confusion of life. 

Tip #2: READ. READ EVERYTHING AND ANYTHING. LET YOUR WORLD BE MORE COLORFUL. 

TEA. RELAXATION. 

This is the simplest thing you can implement in your day to remember to take care of you. My family loves tea, and I have drinking it since I have been a wee child. A cup of tea can relax you and lessen your chance of heart attack, carries bountiful beneficial antioxidants, and is supremely hydrating for the skin. Green tea can also contribute to weight loss. How about that? Take that ten minutes of me time, you deserve it.

Tip #3: DRINK TEA FOR ENERGY AND HEALTH! 

ART. CREATION.

        In the creation of art for fun and enjoyment, art is not hierarchy- it is for pure pleasure, complete create control of the imagination. In creating art, I remember my childhood- and let my self go, to create and innovate. Art is and has always been a form of therapy, even buying a coloring book or doodling can release harmful emotions and feelings! 

Tip #4: ART IS A FORM OF THERAPY! 

A hike up Mount Holyoke. 

EXERCISE.

Exercise is integral to my emotional, physical and spiritual well being. Whether yoga, my favorite, Zumba, cardio, BodyPump, resistance, hiking, biking, etc- I need that time to just sweat that shit out- that emotional garbage, shame, guilt- to get it out of my system to be that better person in tune with her emotions. My advice: find something you love, whether a class, working out on your own, and stick with it and TREAT IT LIKE THE SPA. This is you time- time to care and honor your beautiful self and all the wonderful things your body can do. 

Tip #5: SWEAT THAT SHIT OUT! 

WARNING. I am not perfect. I struggle just as much as the next person with finding that me time, honoring and respecting myself, & remembering that positive thoughts can shape my world into a more productive, warm and kind one. I wrote this post as a way to remind myself, as well as others, of the ways I remember I'm beautiful. At the end of the day, no matter what practices you use, self-love has to come from yourself and no one else. It is a journey I'm still on, but God I'm fighting for it. 

I love you all, if you enjoyed this post and others, make sure to go follow me on Twitter and Instagram for more inspiration, life hacks, and recipes!

Namaste,

Zoe 

ROASTED CAULIFLOWER (THE EASY WAY!)

     Hello everyone! After over-indulging yesterday in portobello burgers and an oh-so-delicious custard milkshake from ShakeShack, I decided to regain that 80-20 balance with a focus on some delicious veggies that I could roast Ina Garden's recipe for roasted cauliflower with pine nuts has remained our family staple for several years. I have amended the recipe to be slightly more health-conscious and vegan. Enjoy! 

Ingredients*: makes 2 large bowls of roasted cauliflower                     

Time: 30 min

2 heads of organic cauliflower

1/2 cup of whole pine nuts 

2 organic lemons

2 tbsp. salt

2 tbsp. pepper 

1/2 good olive oil or coconut oil

Note*: (I'm serious. These are all the ingredients:) 

1. Preheat your oven to 425 degrees Convection Roast. 

2. Take your 2 heads of organic cauliflower, and get the leafy bits off the bottom of the base with a sharp knife. Then, just start pulling the bunches of cauliflower apart, in small pieces, the size is shown above in the finished product. For each head of cauliflower, place the pieces in a separate large bowl, so you should have 2 bowls with pieces of cauliflower in them. 

3  In each bowl, place 1 tbsp. of salt, 1 tbsp. of pepper, and about 1/4 cup of the olive oil. Toss the cauliflower, making sure enough of the seasoning is evenly coated.

4. Place the 2 bowls of seasoned cauliflower into 2 separate cookie pans. Using cookie pans is important; it distributes the heat evenly onto the cauliflower, and overall, roasts veggies more quickly and easily for people on the go, like you, who don't have time to roast for two hours! 

5. Now, to each pan, add about 1/4 cup of pine nuts.  Also add to each, a 1/2 of a lemon's juice. With your hands, mix the cauliflower up with pine nuts. Bring your trays to the oven, preferably with both on the top rack in the oven. 

7. Now, 10 MINUTES into cook time, you MUST TAKE THE CAULIFLOWER OUT OF THE OVEN. Then,take out the smaller pieces which are cooked or dark brown, black out into a separate bowl on the counter, and turn over the rest of the cauliflower on their back sides to make sure they cook evenly. Place your trays back in the oven. 

8. When 20 minutes are up, take your cauliflower out of the oven. On the tray, spitz 1/2 of a lemon on top of the cauliflower.

9. Voila! You now have easy, gorgeous roasted cauliflower with pine nuts! 

Thank you all for reading and trying out the recipes! I so appreciate your inspiration and good vibes. It means the world! If you enjoyed this recipe and others, make sure to go follow me on my ThinkZoeBoost Twitter or on my ThinkZoeBoost Instagram to get more recipe concepts, inspiration, and life hacks!

Namaste,

Zoe