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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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Raspberry Orange Infusion

Raspberry Orange Infusion

Infused water is one of the best ways to get your daily intake of water in a flavorful and easy way. Our bottle has convenient time markings to keep you on track throughout the day. Most people need far more water than they realize and filling up your bottle twice a day meets the requirements for most people! #HydrationNation

🔪 Prep Time: 10 minutes
⏳ Waiting Time: 6 hours
⏲ Total Time: 6 hours 10 minutes


  • Sliced oranges
  • Raspberry

Kitchen Product Used



  1. Place two orange slices in the Infuser Rod
  2. fill the remaining space with raspberries
  3. Allow up to 6 hours for the water to fully infuse
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Matcha Green Tea Ice Cream

Matcha Green Tea Ice Cream

Treat your family and friends to a delicious homemade Matcha Green Tea Ice Cream. This recipe yields the perfect homemade sweet and creamy, yet refreshing, Japanese fusion desert. This is for all the matcha lovers out there. Taste Matcha Green Tea Ice Cream like never before!

🏷 Course: Dessert
🔪 Prep Time: 25 minutes
🍳 Cook Time: 5 minutes
⏲ Total Time: 30 minutes
🍴 Servings 10 people


  • 1½ cup whole milk
  • ¾ cups of sugar
  • ¼ tsp salt
  • 2 to 3 tbsp Organic Matcha Green Tea Powder
  • 2 cups heavy cream

Kitchen Product Used

  • Ice cream scoop 



  1. Freeze ice cream bowl overnight
  2. In a medium-sized saucepan, combine whole milk, sugar, and salt over medium heat. Do not let milk come to a boil. Stir until sugar dissolves. Turn off heat.
  3. in a small container, transfer half a cup of warm milk. Add 2 or 3 tbsp Organic Matcha Green Tea Powder (depending on how strong you want the flavor to be) and whisk vigorously until its mixed. Pour into warm milk.
  4. Pour in cream and stir to combine. Cover and refrigerate for at least 2 hours.
  5. Give chilled mixture a good stir before pouring into a frozen bowl. Churn until desired consistency, about 15 to 20 minutes.
  6. If you prefer a firmer consistency, transfer ice cream to a container and place it in a freezer for a couple of hours.

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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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Spiced Keto Coffee

Spiced Keto Coffee

Start your day with a keto coffee perfect for a morning coffee drink. This recipe is not only delicious, creamy and filled with healthy fat but it will also give you a steady boost of energy. You are in for a treat!


  • 1 Cup Black Coffee (However you make it - filtered/espresso/ground etc.)
  • 1 tsp MCT oil (or regular coconut oil)
  • 1 tsp butter or ghee
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Turmeric

Kitchen Product Used



  1. Add the butter, coconut oil, cinnamon and turmeric into a mug.
  2. Pour in some of your hot black coffee to fill mug about one third full.
  3. Using your Zulay Milk Frother start mixing for approximately 30-60 seconds until it starts to become creamy and light.
  4. Slowly (and carefully) start to pour the remaining black coffee in to the mug while the milk frother is still running.
  5. All done! If you like, add a little preferred sweetener and enjoy immediately.
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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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Lemon Candied-Ginger Muffins

Lemon Candied-Ginger Muffins


Light and fluffy lemon ginger muffins, with fresh ginger and lemon zest, and lemon juice that offer bright flavor to tender muffins for a perfect breakfast on the go! Be sure to use the Zulay Kitchen Lemon Lime Squeezer!

We got this delicious recipe courtesy of our friends Waltz of the Flours 



  • 1/3 cup all-purpose flour
  • 1/4 cup vegan sugar
  • 1 TBSP lemon zest
  • 1/2 tsp salt
  • 2 TBSP melted vegan butter


  • 1/2 cup canola oil
  • 1 cup vegan sugar
  • 1/4 cup lemon juice
  • 1 flax egg (1 TBSP ground flax mixed with 3 TBSP cold water, left to thicken in fridge for at least 5 minutes)
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 1/2 tsp salt
  • 1/4 cup lemon zest
  • 3/4 cup candied ginger, chopped


  1. Preheat oven to 400°F. Line 12 cups of a muffin pan with cupcake liners.


  1. In a small bowl, whisk together flour, sugar, lemon zest, and salt.
  2. Add melted butter, and mix in–first with the whisk, and then with your hands until mixture forms small crumbles. Set aside.


  1. In a small bowl, mix together canola oil, sugar, lemon juice, and flax egg. Set aside.
  2. In a larger bowl, whisk together flour, baking powder, salt, and lemon zest.
  3. Mix candied ginger into flour mixture.
  4. Make a well in the center of the flour mixture, and pour the wet ingredients into it.
  5. Whisk just until combined–don’t worry about the batter being a bit lumpy.
  6. Distribute batter evenly between muffin cups, leaving about 1/4 inch of space at the top of each one.
  7. Sprinkle streusel on top of each cup of batter.
  8. Bake in the preheated oven for 22-25 minutes, or until a toothpick or knife inserted in the center comes out clean.
  9. Allow to cool in the trays for five minutes; then transfer to a cooling rack if desired.
  10. Enjoy!
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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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Lemon Drop Martini Cocktail

Lemon Drop Martini Cocktail


Hosting a cocktail party and out to impress? We have the perfect cocktail recipe from a classic cosmo to a woo woo that can be mixed in ten minutes or less. Cheers!


🔪 Prep Time 10 minutes
⏲ Total Time 10 minutes


For the lemon sugar:

  • ½ cup granulated sugar
  • Zest from 1 lemon

 For the Martini:

  • ¼ cup vodka (citron vodka is optional)
  • 1 ½ Tbsp. triple sec
  • 2 Tbsp. lemon juice, freshly squeezed
  • 1 ½ Tbsp. simple syrup
  • Ice
  • Lemon sugar, for the rim

Kitchen Product Used



  1. Make the lemon sugar: add sugar to a plate and by using your Zulay Zester, zest the lemon and mix with the sugar until tinted yellow and fragrant.
  2. Make the martini: moisten the rim of a chilled martini glass with the juiced lemon and turn the glass upside down. Make sure to twist the glass into the lemon sugar until the rim is properly coated. Set aside.
  3. Add vodka, triple sec, lemon juice, simple syrup, and a handful of ice into a cocktail shaker. Shake for 30 seconds or until very cold. Strain into the prepared martini glass and serve.
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Chocolate Mousse Cake

Chocolate Mousse Cake

This delicious chocolate mousse cake recipe is so good, you'll have trouble stopping at one slice. Top it off with a sprinkle of cocoa powder on top to make this rich chocolate dessert even more stunning. It tastes better than it looks!
🏷 Course Dessert
🔪 Prep Time 45 mins
🎂 Bake Time 1 hr 15 mins
⌛️ Cool 2 hours
❄️ Chill 6 hr to 1 day
⏳ Stand 1 hr 15 mins
🍴 Servings 12 people


  • Butter
  • ½ cup vanilla wafers, finely crushed
  • ½ cup hazelnuts, finely chopped
  • 2 tbsp. butter, melted
  • Hazelnut Butter
  • 8 ounces bittersweet chocolate, chopped
  • 8 ounces milk chocolate, chopped
  • 1 cup chocolate-hazelnut spread
  • 6 eggs
  • ½ cup of sugar
  • 1 cup whipping cream
  • Unsweetened cocoa powder (optional)
  • Whipped cream (optional)

Kitchen Product Used



  1. Preheat your oven to 350 degrees F. Butter the bottom and side of your Zulay 9-inch springform pan. Wrap a double layer of foil around the bottom and side of pan to form a watertight seal and set aside. 
  1. To make the crust: In a small bowl, stir together the crushed vanilla wafers and hazelnuts. Stir in the melted butter. Press mixture onto the bottom of the foil-wrapped pan. Set aside. 
  1. In a large saucepan, combine the bittersweet chocolate and milk chocolate. Cook and stir over low heat until melted. Remove from heat. Stir in the hazelnut butter and chocolate-hazelnut spread.
  1. In a very large bowl, beat the eggs with an electric mixer on medium speed until frothy. Gradually add the sugar, beating on medium-high speed until mixture is thick, pale, and holds a slowly dissolved ribbon when beaters are lifted. Pour the chocolate mixture into the egg mixture and stir gently to combine. 
  1. In a medium bowl, beat whipping cream on medium-high speed until soft peaks form. Gently fold in the whipped cream into the chocolate mixture. Pour over the crust, spreading evenly.
  1. Place the foil-wrapped springform pan in a roasting pan. Pour enough hot water into roasting pan to reach halfway up side of springform pan. Bake for 1-1/4 hours. Turn the oven off; let cake stand in oven with door closed for another 45 minutes.
  1. Remove your springform pan from the water bath. Cool in pan on a wire rack for 2 hours. Loosen the edges of the cake from side of pan using a small sharp knife. Remove foil. Cover and chill for 6 hours or overnight.
  1. Let stand at room temperature for 30 minutes before serving. Remove side of springform pan. If desired, sprinkle cake with cocoa powder and serve with whipped cream.
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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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