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Pumpkin Coconut Indian Spice Chicken

Pumpkin Coconut Indian Spice Chicken

Spice up your day with a recipe that you might be too afraid to try. Take this Pumpkin Coconut Chicken recipe perhaps, it might have some spices that you haven't heard before! So strap yourself up because this is gonna be a new experience that we are sure you would enjoy. You don't have to wait for October to enjoy this Pumpkin Coconut Indian Spice Chicken!


  • 1 8 oz can of pumpkin puree
  • 1 8 oz can of coconut milk
  • 3 tablespoons coconut flour
  • 1/3 cup coconut oil
  • 1/3 cup of shredded ginger
  • 1 tbsp cinnamon
  • 1 tbsp cumin
  • 2 tsp nutmeg
  • 1 packet of stevia (1 tsp equivalent serving)
  • 8 oz green frozen peas, thawed





  1. Preheat over to 370 degrees.
  2. Make a coconut rue sauce out of the coconut oil and flour.
  3. Melt the coconut oil in a skillet, then add the coconut flour stirring.
  4. Add coconut milk slowly stirring until smooth.
  5. Add the pumpkin.
  6. Stir slowly until thoroughly mixed.
  7. In a separate small dish, combine the spices together and blend them.
  8. Add to the hot pumpkin mix and stir.
  9. With a Zulay Swivel Peeler, peel the skin then shave the ginger.
  10. Take a small 5-inch pan, cover with water and braise ginger for about 5 minutes, adding more water to cover until water is light brown.
  11. Add the peas last, let it simmer for 3 more minutes then turn the heat off and let it rest.
  12. Add salt and pepper to taste.
  13. Bake chicken. You need about a pound of skinless chicken breast tenders.
  14. Rinse well and place in baking dish.
  15. If using fresh chicken, cover the pan with oil as necessary.
  16. Sprinkle very well with paprika to cover, so that not much chicken shows through.
  17. Add salt to taste.
  18. Pop that into the oven for about 40 minutes.
  19. While that is cooking, make sticky rice using coconut oil, salt, and pepper.
  20. When chicken is done, plate the rice, then sauce the chicken!


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Organic Smoked Mozzarella & Spinach Frittata

Organic Smoked Mozzarella & Spinach Frittata


Like many of us, we usually stock on our eggs. There are several egg dishes that we can make, from something as basic as an omelet to as complex as a poached egg. Since you have eggs stacked in your refrigerator (don't lie and say you don't) then start making this amazing frittata recipe. It will transform a simple egg dish into an elevated restaurant-style dish. Open your eyes and your mouth and grab all these ingredients (which we know is already in your pantry). Let's start cooking!

🏷 Course: Lunch/Dinner
🔪 Prep Time: 20 minutes
🍳 Cook Time: 1 hour
⏲ Total Time: 1 hour 20 minutes


  • 5 x 9 baking dish
  • 2-quart mixing bowl
  • 2 cups grated organic smoked mozzarella
  • 2 cups of organic spinach leaves
  • 1 large avocado, sliced
  • 2 slices of gluten-free bread
  • 8-9 eggs
  • 3-4 cloves of garlic
  • Parsley
  • Salt
  • Parmesan cheese
  • Butter or olive oil





  1. Preheat the oven to 350.
  2. Line the baking dish with butter or olive oil to cover.
  3. Quarter the bread slices and arrange them on the bottom of the dish spacing them equally so they don't touch.
  4. Layer the smoked cheese and spinach leaves, finishing with a layer of green spinach.
  5. Save a bit of smoked cheese for crowning the top.
  6. Set the dish aside.
  7. Add the salt and use the Zulay Kitchen Garlic Press to mince the garlic cloves and add it to the eggs.
  8. Beat the eggs in the bowl until a froth appears.
  9. Pour the eggs over the casserole and finish with about 1/3 cup of grated cheese in the center and sprinkle the parmesan cheese overall.
  10. Bake about 1 hour until set.
  11. It should cool about 5 min before serving. Use the Zulay Kitchen Splatter Screen as a heat trivet after baking.
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Mashed Potato Casserole

Mashed Potato Casserole

Want to make the creamiest and cheesiest casserole? Then check out our recipe for Mashed Potato Casserole. It contains not only everyone's favorite ingredient "cheese" but it also has mashed potato! What could possibly go wrong with that? It's the perfect comfort food while you're staying at home.


  • 10 pcs. Potatoes (Peeled)
  • 1 Cup Sour Cream
  • 8 oz Cream Cheese
  • 1 medium-sized onion (peeled and finely diced)
  • 2 - 3 Tbsp Butter (melted)
  • Salt and pepper to taste
  • 1 tsp Paprika, (optional)

Kitchen Product Used




  1. In a large soup pot boil the potatoes until soft.
  2. Drain the potatoes and return to the pot. Season and mash the potatoes.
  3. Add the sour cream, cream cheese and onion, mix thoroughly.
  4. Place in a 2-quart casserole dish and allow to cool. (If you like you can make the recipe up to this point 12 - 24 hours ahead, cover and refrigerate).
  5. 30 minutes prior to serving, top the casserole with melted butter and sprinkle with paprika (optional).
  6. Bake in a 350F oven for 30 minutes, or until golden on top. Serve immediately.
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    Asparagus with Toasted Pine Nuts, Feta and Lemon Vinaigrette

    Asparagus with Toasted Pine Nuts, Feta and Lemon Vinaigrette

    When vibrant produce abounds, you will find a more handsome veggie to enrich your menu. Whether blanched, roasted, grilled, baked, sauteéd or wrapped in salty prosciutto, you'll love the way you are serving them up. The beauty in these elegant spears lies in their versatility. This veggie also has many health benefits so don't miss out on all the ways to enjoy one of spring's brightest stars with one of our best asparagus recipes!

    ⏲ Total Time 11 minutes
    🍴 Servings 4 people


    • 1 lb Asparagus, fresh spears
    • 3 Tbsp Pine nuts
    • 1/3 Cup Feta, crumbled
    • 1/4 Cup Olive oil
    • 1 Tbsp Lemon juice, freshly squeezed
    • 1 Clove garlic, crushed
    • 1/2 tsp Basil, dried whole
    • 1/2 tsp Oregano, dried whole
    • Salt and pepper freshly ground, to taste

      Kitchen Product Used



      1. Snap off tough woody ends of asparagus. 
      2. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. 
      3. Transfer to a serving platter. 
      4. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. 
      5. Using your Zulay Premium Quality Metal Lemon Lime Squeezer, freshly squeeze 1 tablespoon of lemon juice. Combine with olive oil, garlic, basil, oregano and salt and pepper in a medium saucepan; stir with a wire whisk to blend. 
      6. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. 
      7. Pour over the asparagus and sprinkle with pine nuts and crumbled feta.
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      Sheet Pan Baked Asian Salmon

      Sheet Pan Baked Asian Salmon


      If you want an easy, fancy main dish, it doesn’t get much better than a Baked Asian Salmon! We got this delicious recipe courtesy of our friends at hobbyandcook.com

      🇺🇸 Cuisine American
      🏷 Course Dinner, Main Course, Main Dish
      🔪 Prep Time 20 minutes
      🍳 Cook Time 25 minutes
      ⏲ Total Time 45 minutes
      🍴 Servings 5 people


      • 3 lb fresh salmon fillets skin-on or skinless sliced into 5 fillets
      • 1 large red bell pepper cut into stick
      • 1 large yellow pepper cut into stick
      • 1 1/2 cup snow peas trims
      • 1 1/2 cup green bean cut into 2 inch
      • 1/2 tsp salt
      • 1/4 tsp black pepper
      • 3 cloves garlic crush (Zulay Kitchen Garlic Press)
      • 1/3 cup soy sauce low sodium / gluten free
      • 1 tbsp brown sugar
      • 2 tbsp honey
      • 3 tbsp coconut oil or olive oil divided
      • 1 tbsp sesame oil
      • 1/2 tsp fresh ginger grated or 1/2 tsp dried ginger
      • 2 tbsp lemon juice freshly squeezed
      • 1 tbsp Sriracha sauce or 1/2 tsp chili flakes
      • 1/2 cup green onion finely chopped
      • 1 tbsp sesame seed toasted (optional)
      • 1 tbsp black sesame seed toasted (optional)

      Kitchen Product Used



      1. In a small bowl, whisk together soy sauce, honey, brown sugar, sesame oil, coconut oil, grated ginger, garlic crush, lemon juice, green onion and Sriracha sauce. Add salmon fillets and marinade for at least 15 minutes.
      2. Preheat oven to 375, In sheet pan add green beans, bell peppers and snow peas, season with salt, black pepper and coconut oil toss until combined. Bake for 10 minutes.
      3. Remove the veggies from oven and lay the salmon fillets, top salmon with marinade sauce and spread evenly. Bake salmon with veggies at 425 for 12-15 minutes or until the salmon cooked through.
      4. Remove salmon from the oven and garnish toasted sesame seeds. Best serve with steam white/brown rice and cucumber salad.

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      Savoury Mashed Sweet Potato Patties

      Savoury Mashed Sweet Potato Patties

      You don’t have to spend a lot to get the perfect patty. Here is a healthy and tasty recipe that you can make in a few easy steps!

      🏷 Course: Lunch/Snack
      🔪 Prep Time: 15 minutes
      🍳 Cook Time: 25 minutes
      ⏲ Total Time: 40 minutes
      🍴 Servings 4 - 6 people


      • 3 med Sweet potatoes
      • 3 tbsp Ground almond or cashews
      • 3 tbsp ground sunflower seeds
      • 1/2 tsp Cayenne
      • 1/2 tsp Cumin
      • 1 tsp Coriander
      • 1 Tbsp Coconut sugar
      • 1 tsp Salt
      • 3 Tbsp Chickpea flour
      • Butter for cooking

      Kitchen Product Used



      1. Boil the sweet potatoes for 20 to 30 minutes or until tender.
      2. Drain and transfer to a mixing bowl, allow to cool enough to handle. While still warm, mash thoroughly.
      3. Mix in all the remaining ingredients except the butter.
      4. Knead till thoroughly blended. Divide into 8 portions.
      5. Wash & dry hands & then rub with oil. Roll each ball in your hands & then flatten into a patty.
      6. Lightly grease a large skillet with some butter.
      7. Over low heat, heat the butter and then fry the patties for 15 to 20 minutes each side until a crisp reddish brown crust forms.
      8. Serve hot.
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      Keto Veggie Wraps

      Keto Veggie Wraps

      Traditionally, wraps are a no-no in keto diets and when you find certain recipes, it does not seem to taste right. Fear no more, here is a mouth-watering keto veggie wrap recipe that is both tasty and versatile so feel free to play around with any combo that works best for you. It's perfect for picnics, barbecues, summer dinners, or even back to school lunches!

      🏷 Course: Main
      🔪 Prep Time: 15 minutes
      Total Time: 15 minutes


      • 1 pack almond flour tortilla wrap
      • 1/2 cup cauliflower hummus
      • 1/4 cup sliced onions
      • 1/4 cup thinly sliced cucumber
      • 1/2 thinly sliced bell pepper
      • 1 sliced tomato
      • 1 sliced avocado
      • 4 tbsp. chopped fresh cilantro

      Kitchen Product Used



      1. Slice your onions, cucumbers, bell peppers, tomatoes, and avocados using the Zulay Kitchen Chef Knife.
      2. Lay-out the tortilla wraps and spread 2 spoons of cauliflower hummus on each of them.
      3. Top them with the onions, cucumbers, bell peppers, tomatoes, and avocados.
      4. Line them properly and make sure they fit in the wrap.
      5. Sprinkle the fresh cilantro evenly on the tortilla.
      6. Wrap them together and fold the ends like a burrito. Lay it face down and do the same process for the other wraps.
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      Keto Fried Chicken

      Keto Fried Chicken

      Craving for fried chicken? Here is a keto-friendly recipe that would satisfy your cravings. Skip unnecessary oil and bake your chicken breast that would make you swear was fried!

      🏷 Course: Lunch/Dinner
      🔪 Prep Time: 15 minutes
      🍳 Cook Time: 40 minutes
      ⏲ Total Time: 1 hour and 15 minutes
      🍴 Servings 6 - 8 people


      • 4 lbs. chicken breasts
      • 2 eggs
      • 3/4 cup almond flour
      • 1/2 cup heavy cream
      • 1/2 tsp. paprika
      • 1 tsp. garlic powder
      • 1/2 cup Parmesan Cheese
      • 1 1/2 cup crushed pork rinds
      • Black pepper
      • A pinch of salt
      • Basil (optional)

      Kitchen Product Used



      1. Line a baking sheet with parchment paper and preheat oven to 400°.
      2. Pat chicken dry with paper towels and season with salt and pepper
      3. Whisk eggs and heavy cream in one bowl.
      4. In a separate bowl, mix together pork rinds, garlic powder, paprika, almond flour, and Parmesan.
      5. Add each chicken slice to both the egg batter and flour mixture then put them on the baking sheet.
      6. Bake the chicken for about 45 minutes until it's golden.
      7. Garnish basil on top (optional) then serve!
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      Beef Tacos with Red Cabbage

      Beef Tacos with Red Cabbage


      Want to change the usual tacos? Want to cook dinner in just 20 minutes? This is the recipe you need! Our Zesty Tacos have a spicy beef filling with red cabbage, avocado, and sour cream.

      🔪 Prep Time 20 minutes 
      ⏲ Total TIme 20 minutes
      🍴 Servings 4 people


      • 1 lb ground beef
      • 1 tsp. Lime zest, grated
      • 2 Tbsp. lime juice
      • ½ tsp. Red pepper flakes
      • 1 Tbsp. garlic, minced
      • ½ head red cabbage, shredded
      • Coarse salt
      • 8 6-inch corn or flour tortillas, toasted
      • Avocado, sliced
      • Tomatoes, sliced
      • Corn Kernel
      • Sour cream dressing, to taste
      • Pickled jalapenos (optional)

      Kitchen Product Used



      1. Using your Zulay Zester, zest the lime and add in a large bowl along with the beef and lime juice, pepper flakes, garlic, 1 teaspoon of salt, corn kennel and tomatoes.
      1. Heat a large nonstick skillet over high heat. Add the beef mix and cook for about 7 minutes until brown, while stirring occasionally.
      1. Add the cabbage and season with the salt. Cook and stir occasionally until the cabbage is wilted which takes 2 to 4 minutes more.
      1. Toast the tortillas and set aside. Fill with the beef mixture and place toppings as desired. Serve with lime wedges.
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      Herbed Spinach Torte with Potato Crust

      Herbed Spinach Torte with Potato Crust

       This spectacular dish is a bit fussy to assemble, but you do have a whole hour to clean up after it goes in the oven and the end result is truly worth the time spent putting it together. Crispy potatoes create a crownlike crust filled with a creamy mixture of spinach, artichokes, mushrooms, eggs, and cheese. Make it for a very special brunch.

      🔪 Prep Time 1 hour
      🎂 Bake Time 1 hour
      ⏳ Stand 15 minutes
      🍴 Servings 12 people


      • 3 large russet potatoes, peeled
      • 5 tbsp. olive oil

      • 8 ounces fresh cremini mushrooms, sliced
      • 1/2 cup chopped red onion (1 medium)
      • 1 tbsp. fresh dill snipped

      • 10 ounces fresh spinach, chopped

      • 1 9 ounce package frozen artichoke hearts, thawed, drained, and chopped

      • 1/2 tsp. salt

      • 1/4 tsp. ground black pepper
      • 5 eggs, lightly beaten

      • 1/2 of a 15-ounce carton ricotta cheese (3/4 cup)

      • 6 ounces light garlic and herb individually foil-wrapped spreadable cheese

      • 1 tsp. finely shredded lemon peel

      • Nonstick cooking spray

      Kitchen Product Used



      1. Cut the potatoes crosswise into 1/8-inch-thick slices. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add one-fourth of the potato slices; cook for 4 to 5 minutes or until potatoes are tender, turning once halfway through cooking time. Transfer potatoes to paper towels to drain; set aside. Repeat cooking in batches, using another 3 tablespoons of the oil and the remaining potatoes.
      2.  For the spinach filling, in a large skillet heat the remaining 1 tablespoon oil over medium-high heat. Add the mushrooms and onion; cook and stir for 6 to 8 minutes or until tender. Stir in dill. 

      3. Add the spinach, artichokes, salt, and pepper; cook and stir over medium heat for 3 to 4 minutes or until spinach wilts. Using a fine-mesh strainer, drain spinach mixture, pressing down with the back of a wooden spoon to release any liquid.

      4. In a large bowl combine the eggs, ricotta cheese, spreadable cheese, and lemon peel. Stir in spinach mixture. Set aside.

      5. Preheat your oven to 375°F. Generously coat your Zulay 9-inch springform pan with nonstick cooking spray. Place your Zulay springform pan in a foil-lined 15x10x1-inch baking pan. Cover the bottom of the springform pan with potato rounds, overlapping as necessary and making sure that there are no empty spaces. Arrange some of the potato rounds around the sides of the pan. Pour spinach filling into the pan.

      6. Bake for about 1 hour or until filling is set. Remove pan from oven; transfer to a wire rack. Let stand for 15 minutes. Working quickly, gently run a sharp knife between the edges of the springform pan and the potatoes. Release the sides of the springform pan and carefully lift to remove sides of the pan.

      7. Cut torte into wedges and serve.

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      Chicken Potato Baked Recipe

      Chicken Potato Baked Recipe

      Chicken and potatoes are two amazing ingredients for a homemade meal for any occasion. This satisfying dish comes together remarkably quick, guaranteed to take only less than an hour of your day. You can never go wrong with the delicious combination of chicken and potatoes - don't forget the cheese! It will surely be your new family favorite.

      🏷 Course Entree
      🔪 Prep Time 10 minutes
      🍳 Cook Time 40 minutes
      ⏲ Total Time 50 minutes
      🍴 Servings 6 people


      • 4 potatoes (medium size)
      • 5 tablespoons olive oil
      • 1/8 teaspoon salt
      • 1/8 teaspoon pepper
      • 1 tablespoon minced garlic
      • 5 pounds chicken breast
      • 3/4 cup shredded cheese
      • Parsley (optional)

       Kitchen Product Used



      1. Preheat the oven to 430 F (220 C).
      2. Place potato cubes in a bowl, add the olive oil, salt, pepper, minced garlic and toss to coat the potatoes.
      3. Place the potatoes in a baking dish, spread evenly, and bake about 15 minutes.
      4. Remove the baking dish from the oven and place the chicken breast on top of the potatoes
      5. Lightly brush the top of the chicken breast with a little olive oil and season with salt and pepper.
      6. Bake for 25 minutes until chicken is cooked and potatoes are browned.
      7. Sprinkle the shredded cheese over the top, return to the oven and bake for a few more minutes to melt the cheese
      8. When serving, sprinkle chopped parsley on top (optional).
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      Deep Dish Chicken Pot Pie

      Deep Dish Chicken Pot Pie

      Winter is coming and there is nothing more comforting than a warm and rustic meal to soothe the belly. A deep dish chicken pot pie is an ideal home cooked meal that you can prepare for your family during the coldest months of the year. Bring warmth to the table and enjoy a rich and silky smooth dish with a fantastic flaky crust; perfect for lunch or dinner.


       Course Main
       Prep Time 2 hours
       Cook Time 1 hour 40 minutes
       Total Time 3 hours 40 minutes
       Servings 8 people


      For the Crust:
      • 3 3/4 cups all-purpose flour
      • 3/4 tsp. salt
      • 3 sticks of cold, unsalted butter (cubed)
      • 3/4 cup of ice water (add more as needed)
      For the Filling:
      • 2 tbsp. unsalted butter
      • 1 large sweet onion (diced)
      • 3 stalks of celery (diced)
      • 3 carrots (peeled and diced)
      • 3 cloves of garlic (minced)
      • 1 pinch of salt, to taste
      • 1 pinch of freshly ground black pepper, to taste
      • 1/2 cup all-purpose flour
      • 4 cups chicken or vegetable stock
      • 1 bay leaf
      • 4 springs rosemary
      • 4 springs thyme
      • 1/4 cup heavy cream
      • 4 cups cooked chicken (chopped)
      • 1 1/3 cups of frozen peas
      • 1 brush of egg wash for finishing

      Included in this Recipe:

      Zulay Kitchen Premium 9-inch Springform pan

      Zulay Kitchen Silicone Spatula set

      Zulay Kitchen Garlic Press

      Zulay Kitchen Tongs Set

      Zulay Kitchen Chef Knife

      Zulay Kitchen Magnetic Measuring Spoons

      Zulay Kitchen Swivel Peeler


          1. Preheat your oven to 425° F. Lightly grease your 9-inch springform pan. Insert and place it on a baking sheet lined with parchment paper.

          2. Let’s make the pie crust: In a large bowl (you can use a food processor too), combine the flour and salt. Add in the butter and toss around until coated. Cut the butter into the flour with your hands/ pastry cutter (or pulse it if you’re using a food processor), until the butter are the size of walnut halves. 

          3. Add the water and combine everything. Add more water as needed until the dough starts to come together nicely. Be careful not to get it wet or sticky. 

          4. Divide the dough. You’ll need ⅔ for the bottom crust and ⅓ for the top crust. Wrap them separately and chill in the refrigerator for at least 30 minutes.

          5. Once chilled, take out the larger portion of dough and roll it out to ¼ thick width. Transfer it to the 9-inch springform pan and trim the edge and make sure to leave ½ inch overhang all around. Chill the whole pan with the dough for another 30 minutes in the refrigerator.

          6. Prick the chilled pie crust with a fork on the base and sides. Line the crust with parchment paper and pie weights. Bake until the crust is starting to brown at the edges which should take about 15 to 20 minutes inside the oven. 

          7. Once done, remove the parchment and pie weights. If the base looks visibly wet or under-baked, return to oven for another 5 minutes without the weights. Let it cool to room temperature afterwards.

          8. While the crust is cooling, make the filling in the meantime. For the filling: In a large pot, heat 2 tablespoons of butter over medium heat. Add the onions, celery, and carrots. Let them sweat until the onions become translucent which takes 5 to 6 minutes. Then add garlic and saute for one minute until fragrant. Remove the vegetables from the pot.

          9. Add the remaining 4 tablespoons of butter over medium heat. Once melted, add in the flour and whisk. Cook the mixture until it starts to turn golden brown which takes 2 to 3 minutes. Gradually whisk in the chicken broth or vegetable broth. Then turn to low heat until mixture simmers. Add the vegetables back into the pot along with the bay leaf, rosemary and thyme. Simmer for 15 minutes.

          10. Add in the cream and peas. Stir and return to a simmer. Let it simmer for another 4 to 5 minutes. Remove the pot from the heat. Let it cool completely.

          11. Once cooled, mound the mixture into the cooled crust. Press firmly to avoid air pockets. Make a well rounded mound at the top.

          12. Bring out the smaller portion of dough from the refrigerator and roll it out on a lightly floured surface until ¼ thick. Use your rolling pin to transfer the dough on top of the pie.

          13. Trim away any excess dough and leave ¾ inch all around the edge. Nudge the edges down to the springform pan so that it meets the top edge of the bottom crust. Gently push the top crust down so the excess outward puckers create a little lip, like what you see from a regular pie. Press that outer lip together and seal the edges. Crimp with a fork to seal the deal.

          14. Brush your egg-wash evenly on the top crust and cut vents so the filling has air flow.

          15. Transfer pie to the prepared baking sheet and bake in the oven until crust is golden and the filling is bubbling through the vents this should take 45 to 50 minutes. If the pie starts to brown too much or too quickly, reduce oven temperature to 375° F and/or tent the top of the pie with foil.

          16. Let the pie cool for 30 to 40 minutes before slicing and serving. Unlock the springform pan and slide your spatula around the edge of the pan’s base. If the pie is cool enough and feels solid in the middle, you’ll most likely be able to carry the pie with your hands or spatula easily. Transfer to a platter or stand. Slice as desired and serve.

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