Recipes to Try With FODZYME®

1 serving

• 3 eggs
• 2 tbsp onion, diced
• 1/4 cup bell peppers, diced
• 1 tbsp olive oil
• Fresh dill or other herbs of choice

Prepare: Beat the eggs in a large bowl and season with salt and pepper.

Add olive oil to a small nonstick skillet and turn heat to medium. Add onion and cook until beginning to soften, about 3 minutes. Add bell peppers continue to cook for 3 to 4 minutes, stirring occasionally. Turn heat to low and mix in herbs.

Pour eggs over vegetables, distributing them evenly. Cook, undisturbed, until eggs are set, roughly 6 minutes.

Add FODZYME: Wait until the dish is cooled enough to enjoy. Then sprinkle FODZYME directly on the portion you plan to eat for breakfast (or brunch!).

4 servings

• 4 boneless, skinless chicken breasts (6–8 oz. each), seasoned with salt and pepper
• 2 tbsp olive oil
• ½ cup onion, diced
• 1 large carrot, peeled & diced
• 1 1/2 cups water
• 1 tsp cumin
• 2/3 cup quinoa
• 2 cups green beans, cut into 2-inch pieces (4 oz.)
• Chopped parsley (for garnish)

Prepare: Preheat oven to 350° F. Heat 1 tbsp olive oil in a cast-iron skillet over medium heat. Brown chicken breasts on one side, about 5 minutes. Transfer to a plate and loosely tent with foil.

Add additional tablespoon of oil and onion to skillet. Cook for 2 to 3 minutes until beginning to soften. Mix in carrots and and cumin and cook for an additional 2 to 3 minutes. Add water and bring to a boil. Stir in quinoa and green beans then return to a boil.

Place chicken back into skillet, browned side up. Then cover and transfer skillet to oven. Bake for 18 to 20 minutes, or until all liquid is absorbed. Remove from oven and let stand for an additional 5 minutes.

Add FODZYME: Wait until the dish is cooled enough to eat. Then sprinkle FODZYME directly on the portion you plan to enjoy, aiming for maximum contact between the onions and FODZYME's powder.

Garnish with parsley and enjoy.

4 servings

• 2 lbs bone-in, skin-on chicken thighs, patted dry and seasoned with salt and black pepper
• 2 tbsp olive oil
• 1 cup yellow onion, thinly sliced
• 1 cup green bell pepper, thinly sliced
• 2 tbsp fresh lemon juice
• 1 tsbp grated lemon or orange zest
• 1 tsp fresh rosemary (optional)

Prepare: Heat oven to 425° F. Place the chicken, onion and peppers on the sheet pan and toss with the olive oil, lemon juice, zest and spices. Season well with salt. Spread in an even layer. Roast for 25 to 30 minutes until the chicken is cooked through and the onions are softened and some have begun to caramelize.

Turn the oven to broil and move the pan to the top oven rack. Broil the chicken for 1 to 2 minutes until the skin is crispy and golden. Remove from oven.

Add FODZYME: Wait until the dish is cooled enough to eat. Then sprinkle FODZYME directly on the portion you plan to enjoy, aiming for maximum contact between the onions and FODZYME's powder.

4 servings

• 1 tbsp + 1 tsp Kosher salt
• 1 pound spaghetti (optional: gluten-free pasta)
• 2 cloves garlic, minced
• 1/2 cup olive oil
• Pinch red pepper flakes (optional)
• 2 tbsp parsley, chopped
• 1 tbsp lemon zest (optional)

Prepare: Bring a large pot of water to a boil and add Kosher salt. Stir in the spaghetti and cook, mixing occasionally until al dente or cooked to preference, about 8 minutes.

While the spaghetti cooks, heat the olive oil in a large skillet over medium heat. Add the garlic, 1 tsp salt and the red pepper flakes, stirring occasionally, until the garlic begins to brown slightly, 6 to 8 minutes.

Drain the spaghetti, reserving 1/4 cup of the pasta water. Add the spaghetti and the reserved water to the skillet with the garlic and stir well to combine. Add the parsley and lemon zest (if using).

Add FODZYME: Wait until the spaghetti is cool enough to eat. Then sprinkle FODZYME directly on your portion and stir. Enjoy!

4 servings

• 8 oz thin (vermicelli) rice noodles
• ½ cup chicken or vegetable broth
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice wine or dry sherry
• 2 tsp sesame oil
• ¾ lb tofu, cut in ½-by-1-inch pieces and patted dry (12 oz)
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• ¼ tsp red pepper flakes (optional)
• 1 lb bok choy, washed and cut into ribbons
• 2 tbsp peanut oil or canola oil
• ½ cup cilantro, chopped
• Kosher salt
• ½ tsp sugar

Prepare: Soak noodles in a large bowl of water for 20 minutes, until soft, then drain. Mix the broth, soy sauce, rice wine or sherry, and sesame oil in a small bowl. In another bowl, stir together the garlic, ginger and pepper flakes.

Heat a large wok or skillet over high heat. Add 1 tbsp sesame oil. When oil is hot, add the tofu and reduce the heat to medium-high. Sauté tofu until browned, about 2 minutes per side. Add the garlic mixture and stir-fry for 5 to 10 seconds. Add the bok choy and stir-fry an additional minute. Add the broth mixture, the drained noodles, salt and sugar. Mix together and cook until the broth has been absorbed, 1 to 2 minutes. Turn off heat and mix in the cilantro.

Add FODZYME: Wait until the dish is cool enough to eat. Then sprinkle FODZYME directly on your portion and stir. Enjoy!

8 servings

• ¹/₂ garlic clove
• 2 tbsp fresh lemon juice
• ¹/₂ cup sesame tahini
• 1 ¹/₂ tsp Kosher salt
• ¹/₂ tsp ground cumin
• 5 to 6 tbsp cold water
• 1 (15-ounce) can chickpeas, drained and rinsed
• Rice crackers (for serving)

Prepare: Blend all ingredients in a food processor until smooth and creamy, up to 4 minutes. You may need to add a few additional tbsp water to reach desired consistency.

Add FODZYME: Mix FODZYME into desired hummus portion and enjoy with rice crackers.

1 serving

• 2 slices wheat bread, toasted (optional: gluten-free bread)
• ¹/₄ cup hummus (see above recipe)
• ¹/₄ cup black olives, sliced
• ¹/₂ cup fresh arugula
• 1 tbsp fresh lemon juice
• 3 fresh basil leaves, minced

Prepare: Spread hummus on toasted bread. Top with olives, arugula, lemon juice and basil.

Add FODZYME: Sprinkle FODZYME directly on the toast and enjoy within 30 minutes of application. Remember that the enzymes start working as soon as they come into contact with the food and are active for the next 30 minutes, so only apply the dose to the food you plan to eat at that sitting.

2 servings

• 1 cup cooked quinoa
• 1/2 cup Feta, cubed
• 1 cup cucumber, diced
• 1/4 cup red onion, diced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 2 tbsp fresh dill, minced
• Salt and pepper to taste

Prepare: Toss all ingredients together in a large bowl. Enjoy immediately or let sit for a few hours in fridge to allow flavors to meddle.

FODZYME usage: Sprinkle a full dose of FODZYME on each serving and mix. That’s it!

2 servings

• ½ batch (8 oz) whole wheat pizza dough (optional: gluten-free dough)
• 2 tbsp olive oil
• ½ cup pasta sauce
• ¾ cup grated mozzarella
• Salt & pepper to taste
• Fresh basil or Parmesan, for garnish (optional)

Prepare: Preheat the oven to 450° F. Roll or press out the pizza dough to a 12-14 inch round and place on an oiled, cornmeal or flour-dusted baking sheet or pizza pan.

Brush the pizza crust with 1 tbsp of olive oil. Spread the tomato sauce over the dough then sprinkle on the mozzarella. Season with salt and pepper and place in the oven. Bake until the edges start to brown, 15 to 20 minutes. Remove from the heat, and drizzle the remaining olive oil over the top. Sprinkle on the basil and/or Parmesan, if using.

FODZYME usage: Sprinkle a full dose/serving of FODZYME evenly over the pizza after it has cooled down a bit, cool enough that it wouldn’t burn your tongue. Enjoy within 30 minutes of application. Remember that the enzymes start working as soon as they come into contact with the food and are active for the next 30 minutes, so only apply the dose to the food you plan to eat at that sitting.

1 serving

• 1 large egg
• ¼ cup milk
• Salt
• 2 slices wheat or white bread (optional: gluten-free bread)
• ½ tbsp unsalted butter
• Maple syrup
• 1/2 cup strawberries, sliced

Prepare: Beat the the egg, milk and a pinch of salt in a shallow, wide bowl until smooth. Add the bread slices (stacking them if needed to fit) and soak, turning a few times until the egg mixture is absorbed.

Heat butter in a large nonstick skillet over medium heat and swirl it around once melted. Carefully pick up the soaked bread (it will be very soft) and gently place in the pan. Cook until it begins to brown on one side, about 3 minutes, then flip. Reduce the heat to medium-low and cook until the other side browns, 2 to 3 minutes. Remove from pan.

FODZYME usage: Sprinkle a full dose/serving of FODZYME evenly over the two pieces of bread after it has cooled down a bit, cool enough that it wouldn’t burn your tongue.

Top with maple syrup and strawberries and enjoy.