Healthy Chocoholic Cake from
Chocolate Covered Katie
• 1 and ½ cups whole-wheat flour
(180g)
• 1 tsp baking soda
• 4 tablespoons cocoa powder
• ½ tsp salt
• 2/3 cup sugar or evaporated cane
juice
• 1 1/2 tsp vanilla extract
• 1/3 cup oil
• 2 tsp apple cider vinegar (or white)
• ¾ cup cold water
Mix dry ingredients. Then add wet. Mix
with a fork (not beaters). Pour into a
greased and lined cake pan, and
bake in a preheated oven at 355F
for about thirty minutes. Cool before
frosting.
5-Minute Oatmeal Power Bowl
by Oh She Glows
• 1 ripe banana, mashed (the more
ripe/spotty the better)
• 2 tablespoons chia seeds
• Heaping 1/3 cup rolled oats (use
certified gluten-free if necessary)
• ¼ teaspoon cinnamon
• 2/3 cup almond milk
• 1/3 cup water
• 1 tablespoon ground flax (optional,
see note)
• For garnish: soaked almonds, pepita
seeds, hemp hearts, cinnamon, toasted
coconut, nut butter, spices (cinnamon,
ginger, allspice)
The night before: Grab a medium bowl
and mash the banana until smooth.
Now stir in the chia, oats, cinnamon, milk,
and water until combined. Cover and
refrigerate overnight. In the morning:
Scoop the oat mixture into a medium
pot. Increase heat to medium-high and
bring to a simmer. Reduce heat immediately to medium-low, and stir frequently
until heated throughout and thickened.
At the end of cooking, stir in flax (optional). Pour oats into bowl. Garnish with
your desire toppings. Get cozy!
Notes: 1) The ground flax is optional
because it creates a bit of a strange
texture (almost like a flax egg) in this
oatmeal. 2) I love topping my oats with
spices - a pinch of cinnamon, ground
ginger, and allspice create my perfectly spiced bowl.
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