Daily30+ is a 100% plant-based, wholefood supplement. Each savoury, crunchy serving provides fiber, protein, and over 7,000 plant compounds.
Daily30+ goes with virtually any dish you can think of — sprinkle it on yogurt, soups, stews, or salads, it's incredibly versatile.
But if you're looking for more inspiration, below, we share three recipes that we know you will absolutely love.
1. Black bean and avocado eggs
Why we love it:
This recipe packs a punch, setting you well on your way towards your goal of 30+ plants a week.
These fiber-packed, saucy black beans make a delicious, easy lunch or weekend brunch, and the addition of ZOE Daily30+ gives extra flavor and texture.
Serves: 2
Prepare: 10 minutes
Cook: 20 Minutes
Ingredients
1 tbsp olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
4 tomatoes, roughly chopped
400 g can black beans
2 x 15ml tbsp ZOE Daily30+
4 free-range eggs
1 red chili, thinly sliced
1 avocado, stone removed, peeled, and sliced
1 lime, cut into wedges, and coriander leaves to serve
Method
Heat the oil in a large lidded frying pan and cook the onion and garlic for 5 minutes until softened
Add tomatoes and cook for a further 5 minutes until soft and pulpy. Add the beans with their water, and bring to a simmer. Stir in 1 tbsp ZOE Daily30+ and season to taste.
Break the eggs into the simmering beans, then sprinkle with the remaining ZOE Daily30+ and the chilli. Cover and cook for 4-5 minutes, until the egg whites are set and yolks still runny.
Top with slices of avocado and a scattering of coriander leaves, and serve with lime wedges for squeezing over.
2. Caponata pasta
Why we love it:
Eating the ZOE way isn’t about cutting out foods; it’s about adding more in.
This caponata pasta is filled with a variety of plants, high-quality fats from pine nuts, and our favorite, extra-virgin olive oil. Top it off with fresh Parmigiano for a ferment boost.
Serves: 2
Prepare: 10 minutes
Cook: 30 Minutes
Ingredients
1 aubergine, diced
2 shallots, thinly sliced
2 tbsp olive oil
4 tomatoes, chopped
2 stalks celery, chopped
1 tbsp capers, drained and rinsed
20 g raisins
½ x 25 g pack of basil
1-2 tbsp red wine vinegar, plus extra to taste
2 tbsp pine nuts toasted
2 x 15 ml tbsp ZOE Daily30+
150 g De Cecco Cavatappi pasta
2 tbsp Parmigiano Reggiano, freshly grated
Method
Preheat the oven to 200 C. Toss the aubergine and shallots in the olive oil and season lightly. Tip onto a baking sheet and roast for 20 minutes, stirring until golden.
Meanwhile, place the tomatoes, celery, capers, and raisins in a saucepan. Cover with a tight-fitting lid and simmer gently for 12-15 minutes.
Add the roasted veg to the pan, and rip over most of the basil leaves. Add the vinegar and simmer, uncovered, for a further 10 minutes (add a splash of water if needed). Stir in the pine nuts and ZOE Daily30+ and check the seasoning, adding more vinegar for a sharper flavor, if preferred.
Meanwhile, cook the pasta according to pack instructions, then drain well and return to the pan. Stir in the caponata and sprinkle with parmesan and the remaining basil leaves to serve.
3. Miso cod and mixed greens traybake
Why we love it:
Cod fillets are coated in a flavur-packed gingery, umami sauce for this simple, protein-rich traybake that’s on the table in under half an hour. Boost this dish with the addition of ZOE Daily30+ to give extra bite and fiber.
Serves: 2
Prepare: 5 minutes
Cook: 20 minutes
Ingredients
125 g tenderstem broccoli tips
½ pointed cabbage
250 g red and white quinoa
2 x 15 ml tbsp ZOE Daily30+
1 tbsp olive oil
2 tbsp white miso paste
1 tbsp mirin rice wine
1 tsp tamari or light soy sauce
1 tbsp freshly grated ginger
2 cod fillets
2 salad onions, thinly sliced
Method:
Preheat the oven to 200 C. Mix together the broccoli, cabbage, quinoa, 1 tbsp ZOE Daily30+, and the olive oil. Spread out evenly on a large baking tray and roast for 5 minutes.
Meanwhile, mix together the miso, mirin, tamari, ginger, and remaining ZOE Daily30+ until combined. Nestle the cod fillets among the vegetables and grains, then spread 1 tsp of the paste over each fillet.
Bake for 15 minutes, or until the cod is cooked through and flakes easily, and the vegetables are tender and a little charred.
Stir 2 tbsp water into the remaining miso mixture to make a dressing. Drizzle over the cooked fish and vegetables, then scatter salad onions and serve.
Where can I buy ZOE Daily30+?
Daily30+ is available online here.
