Apple Cinnamon Oatmeal Cups

I’m trying to work those ‘good’ grains back into my diet these day. I know I need to watch the carbs, but you can’t deny the goodness of putting whole grains into your body. In addition to all of the fiber you’ll get to keep you full, they are little nuggets of goodness to get you through a derby practice. Nothing is worse than running out of steam and you still have to keep skating another hour.

I like this recipe because it allows me to use all of those overripe bananas that I throw in the back of my freezer. Store in an airtight container for a few days in the fridge or pop them in the freezer for much later. These are awesome on-the-go when you overslept before your morning practice or only have a few minutes to get to derby after work.

photo

Makes 12 cups
2 cups of rolled oats
1 Tsp baking powder
1/8 tsp salt
1 tsp cinnamon
1 cup of unsweetened almond milk (you can sub any unsweetened milk of choice, I just like almond)
1 egg
2 medium bananas
1 large apple (preferably Granny Smith) cored and cut into small chunks

1. Preheat your oven to 375 degrees.

2. Spray your muffin tin with nonstick spray, or use tin foil liners. The paper ones may be harder to get off (they were for me).

3. Mash your bananas and add your egg and milk. Mix together thoroughly.

4. Add your dry ingredients to the wet mixture. Once blended together, fold in the apple.

5. Fill your muffin tins to about the top. Bake for 25 minutes.

Sides: Clean Eating Waldorf Salad

This week I’ve been focusing on eating my veggies, especially ones that I don’t eat much of. Celery is one of those things. I tend to only use it in soups, but its one of those great veggies that is full of vitamins and fiber. Much to my surprise, it’s pretty damn good mixed with fruit.

Waldorf Salad is one of those recipes that freak me out also because of the mayo that’s used. Mayo + fruit + celery just doesn’t seem right. Luckily this recipe swaps out the mayo for Greek yogurt, and it’s a great snack to have later in the morning around 11a when your stomach starts craving lunch a little early.

Let’s get started!

1 cup celery, diced (about 3-4 stalks)
2 Granny Smith apples, diced
½ cup chopped walnuts
½ cup grapes, halved
1 single-serve container of plain, nonfat Greek yogurt
¼ of a lemon

Throw the celery, apples, walnuts and grapes into a large tupperware. Squeeze the lemon into the container of yogurt and stir it well. Add the yogurt to the other ingredients, snap on the lid, and shake furiously to mix everything together. Keep chilled until you’re ready to serve.

Waldorf Salad

Waldorf Salad

Pro tip: Keep the walnuts in a bag and when you’re chopping them, take the back of your knife and smash them with your palm instead. This will keep them in one place, and when you’re ready to add them, just pour them from the bag. Less mess!

Smashing walnuts!

Smashing walnuts!