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On-The-Go Moringa Oatmeal Cups (GF/DF)

On-The-Go Moringa Oatmeal Cups (GF/DF)

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I initially wanted to make Polenta Pizza in my cupcake tin but decided against it. I had already sprayed it with coconut oil and had a big bag of Gluten Free Oats I had yet to use so thought it was the perfect opportunity to try to make these. I always eat breakfast but lately I feel like the morning has been getting away from me and by 10 my stomach is growling. I found a great base recipe and made a few healthy swaps to make it work for me. The oatmeal cups are the perfect solution--healthy, easy, and packed with ingredients to start your morning out right. 

My favorite part of these are you can change the recipe however you want. You could leave out the sweeteners and make them savory, fill the inside with coconut butter, almonds, or jelly, or make a different kind for each day. It tastes like incredible bread pudding and keeps you full all morning. 

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I usually like my recipes to be 20 minutes or under but for this, I consider it a food prep investment to make my week easier. You can stick these in the fridge and they'll stay good about a week and heat them up from 10-15 seconds before you walk on the door for a breakfast you can eat anywhere.

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I was worried the Moringa was going to turn the cups green but they stayed a beautiful sandy color. Moringa provides a good dose of magnesium, vitamin B, vitamin C, and iron, is rich in antioxidants and known to reduce inflammation and lower blood sugar.  It's got an earthy green tea like taste that is not my favorite so I've been trying to cover up the taste in juices and smoothies--you can't taste it at all in this. I also added in other anti-inflammatory ingredients like cinnamon, ginger, and coconut. Again, you can really put in whatever ingredients you want so feel free to experiment. Here is how I did it: 

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On-The-Go Moringa Oatmeal Cups

Servings: 12

Prep Time: 10 Minutes

Cook Time: 30 Minutes 

Cool Time: 5 Minutes

Total Recipe Time: 45 Minutes

Ingredients:

The Cups:

  • 2 eggs 
  • 2 tablespoons moringa powder 
  • 1/2 teaspoon pink Himalayan salt 
  • 1/2 teaspoon cinnamon 
  • 1/4 teaspoon ginger
  • 3/4 cup packed brown sugar 
  • 1/2 cup apple sauce 
  • 1 teaspoon baking powder
  • 2 tablespoon maple syrup 
  • 3 cups gluten free oats (I used Bob's Red Mill) 
  • 1/4 cup of coconut oil (can sub for vegetable oil) 

The Toppings: You can do whatever you want! I did:

  • Shredded coconut 
  • Craisins 
  • Crunchy almond butter 
  • Raspberry jelly 
  • Sliced bananas 
  • Dark chocolate chips 
  • Cocoa powder 
  • Cinnamon 

Instructions: 

  • Preheat oven to 350 degrees and grease cupcake tin 
  • In a large bowl combine all ingredients except gluten free oats, stir until fully combined 
  • Add in oatmeal and stir again until fully combined--make sure you really stir the bottom so you're not left with only liquid at the end
  • Fill up cupcake tins with mixture about 3/4 of the way 
  • Top with ingredients of your choosing 
  • Bake on 350 for 30 minutes or until crisp on top 
  • Serve warm (can be reheated for 10-15 seconds too get warm) 
Polenta Egg Cups

Polenta Egg Cups

The Importance of Listening To Your Body

The Importance of Listening To Your Body