Savory zoats (zucchini oats)- lasagna/pizza inspired and taco inspired + protein sources that aren’t meat!

Ok let me preface this first by saying I’ve been really lazy with my blog lol February and March have been pretty hectic for me. I’ve been doing a ton of collabs with other bloggers lately, you can check out my latest here which discusses my frustrations with the healthcare system and why I will likely never work in clinical care again. Then in February I was organizing a fitness and health focused daily challenge for instagram and facebook for all of March. And now that it is March, I’ve been pretty busy hosting and actually doing the challenges. So I kind of had to prioritize my time and the blog just kind of took a back seat. If you want to keep up with me I do post regularly on twitter so you can see sneak peeks at what I’m working on and just interact with me in a more social setting. Come follow me here. But enough of that. Today I have not 1 but 2 new exciting recipes for you guys today!

So today’s post features two of my all time fave dinner recipes! Savory zoats in two flavor variations – pizza/lasagna inspired and taco inspired! The pizza/lasagna version has been a go-to dinner of mine for years. I love lasagna but I hate the process of making it. I have tried making actual lasagna one time in my life. I made it for Edward for our anniversary one year. And never again. It was a disaster. But I digress. I developed this zoats version so I could still enjoy a semi-homemade lasagna anytime I wanted. And in case you aren’t sure what zoats are they are a magical mish-mash of oats and zucchini. When combined, you are left with fluffy, filling oats that can be dressed up or down (read: sweet or savory). I especially love using them to make these savory oats. So the pizza/lasagna version is usually my go-to but that’s technically because the taco version didn’t come about until more recently when I saw these queso dips at Fresh Thyme:

I obviously needed them both. (insert heart emoji eyes lol)

And I knew exactly what I wanted to do with them (other than faceplant into them, I mean. Taco zoats!

img_1580

So that concludes today’s foodporn portion of this blog post. The recipes for these will be at the bottom of this post. For today’s health chat – let’s talk protein! I have never been a huge fan of meat which often brings up the question “but how do you get enough protein?” There are plenty of non meat foods that offer protein! I present to you, protein sources that aren’t meat: 

brown chicken egg
Photo by Pixabay on Pexels.com

Protein Source: Dairy and Eggs

• Greek yogurt (such as Fage): 17 grams per cup

• Cottage cheese: 15 grams per ½ cup

• Parmesan cheese, grated: 10.8 grams per ounce

• Cheddar cheese: 7 grams per slice

• Eggs: 7 grams per egg

three clear glass jars with cereals
Photo by Anete Lusina on Pexels.com

Protein Source: Carbs

• Chickpea pasta (such as Banza): 14 grams per 2-ounce serving

• Whole grain bread: 5 grams per slice

• Whole wheat pasta (such as Barilla), cooked: 7.5 grams per cup

• Quinoa, cooked: 8 grams per cup

• Wild rice, cooked: 6.5 grams per cup

• Oatmeal, dry: 5 grams per ¼-cup serving

brown almonds in bowl
Photo by rawpixel.com on Pexels.com

Protein Source: Nuts, Seeds, and Other

• Vegan or whey protein powder: 20 grams per scoop

• Peanut butter: 8 grams per 2 tablespoons

• Tofu: 6.6 grams per serving

• Almonds: 6.2 grams per ounce

• Sunflower seeds: 5.8 grams per ¼ cup

• Cashews: 5.1 grams per ounce

• Hummus: 4.8 grams per ¼ cup

• Chia seeds: 4.4 grams per ounce

• Roasted chickpea snacks (such as Biena): 4 grams per serving

• Hemp seeds: 2.5 grams per tablespoon

green bean
Photo by Valeria Boltneva on Pexels.com

Protein Source: Vegetables

• Edamame: 14 grams per ¼ cup

• Lima beans: 6 grams per ½ cup

• Frozen peas, cooked: 4 grams per ½ cup

• Spinach, sautéed: 3.8 grams per ½ cup

• Broccoli: 3 grams per ½ cup

 

That concludes today’s ted talk. Onto the recipes:

Savory zoats – lasagna/pizza inspired and taco inspired

Pizza/Lasagna oats

⁃ 1/2 cup oats (I use old fashioned)

⁃ 1 cup water

⁃ 1/2 cup shredded organic zucchini, keep skin on

⁃ Tomato sauce of choice

⁃ 1 tbsp plain Greek yogurt

⁃ Mozzarella cheese

In a bowl, combine oats with water and zucchini. Microwave 2 minutes. Stir in tomato sauce and yogurt. Layer half into a bowl, add a handful of cheese, top with remaining zoats, and add another layer of cheese on top. Microwave until cheese is melted and enjoy.

Taco inspired oats – vegan

⁃ 1/2 cup oats

⁃ 1 cup water

⁃ 1/2 cup shredded zucchini, keep skin on

⁃ 1-2 tbsp siete spicy queso dip

⁃ Diced tomato

⁃ Avocado

⁃ cheddar cheese of choice

⁃ Siete mild nacho dip

In a bowl, combine oats with water and zucchini. Mix and microwave 2 minutes. Stir in queso dip then transfer to a bowl. Add in diced tomatoes, avocado, shredded cheese, and top off with a dollop of mild nacho dip. Feel free to add any other taco inspired toppings you like. Enjoy!

2 comments

  1. Oh my word these both look so good! My mouth is watering right now!! I would love to try the pizza/lasagna oats. okay well actually I want to try both but the pizza and lasagna is speaking to me right now! I love how healthy an easy this is! Thank you for sharing 😁

    Liked by 1 person

    • aw thank you so much! these are my obsession lol spoiler alert: i also have a broccoli cheese version coming. eventually. you’ll prob see it on twitter before you see it here lol

      Like

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