Peeve.

I’m going back to school today.

I’ve been kinda keeping this a secret for a bit.

I’m going to get another degree.

Because, ya know…one Bachelor’s degree wasn’t enough for me.

Nope.

I’m an overacheiver.

I’ve decided to become a nurse.

Yep.

You heard me right.

More details on this exciting new venture for me later.

It’s gonna be a good one.

Let’s talk about things that drive me insane.

I recently blew up at my mom for eating about 3/4 of a fresh banana and putting the remaining 1/4 in the refrigerator.

Now, this wouldn’t be a problem if she ate the remaining 1/4 of the banana.

Instead, each day she gets another banana and does the same thing…over and over again.

Until…..there are like five 1/4ths of uneaten bananas rotting away in the refrigerator.

Probably shouldn’t have blown up at her.

After all…she did birth me.

Don’t worry, I apologized.

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Another pet peeve…using 5 different dirty dish towels to clean things in the kitchen.

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We only need ONE DISH TOWEL, PEOPLE!

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One last peeve…take-out containers.

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I mean, don’t get me wrong. I love ordering barbecue from my fave restaurant or a large pizza for a movie night.

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But, seriously…is it necessary to leave 3 cartons of almost finished potato salad in the fridge?

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I’m talking like a thumb’s worth of potato salad in each container.

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Not to mention, potato salad that is about 5 weeks old.

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But of course no one is going to want to eat 5 week old potato salad, right?

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WRONG!

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The second I toss it in the trash of course either one of my parents will come looking for it.

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The conversation usually begins by them asking me where the 5 week old potato salad went, me telling them that I trashed it and then…

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a minor hissy fit ensues with one of them ending the convo with “I can’t believe you threw that out…I was totally going to eat that! What a waste!”

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SERIOUSLY?

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WHEN WERE YOU GOING TO EAT IT?

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When hell froze over, that’s when.

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🙂

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Oh, yea…if you are wondering what this is…

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they are banana pineapple hummingbird mini loaves.

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You should be making these right now. 😉

Tell me about your pet peeve(s).

Banana Pineapple Hummingbird Mini Loaves
Author: 
Recipe type: Bread, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Melt in your mouth mini bread loaves chock full of banana, pineapple, and topped w/ coconut and a zesty coconut yogurt lemon glaze. Gluten-free/paleo/vegan/and refined sugar-free.
Ingredients
  • For the loaves:
  • 3 T. ground flaxseed meal + 9 T. water
  • 2 small, ripe bananas, mashed
  • ¼ c. extra-virgin olive oil
  • ¼ c. unsweetened, vanilla almond milk
  • 2 T. pure maple syrup
  • ½ t. pure vanilla extract
  • ½ c. coconut flour
  • ½ t. baking soda
  • 1 t. ground cinnamon
  • 1 c. fresh pineapple, finely chopped
  • 4 t. unsweetened, shredded coconut
  • For the glaze:
  • 1 6 oz. container So Delicious No Dairy Greek Style Coconut Milk yogurt
  • juice of 1 lemon
  • 3 t. coconut sugar (or granulated stevia)
  • zest of 1 lemon
Instructions
  1. Preheat the oven to 350 degrees F. Grease 4 mini-loaf pans with cooking spray. Set aside.
  2. In a small bowl, combine the flaxseed meal and water and let sit for 5 minutes until a thick, eggy consistency is reached.
  3. In a large bowl, combine the flaxseed mixture with the bananas, evoo, milk, maple syrup, and vanilla until thoroughly combined.
  4. Add in the coconut flour, baking soda, and cinnamon, mixing until smooth.
  5. Fold in the pineapple.
  6. Distribute the batter evenly between the four loaf pans.
  7. Top each of the loaves with 1 teaspoon of the shredded coconut.
  8. Bake for 40-45 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
  9. Let the loaves cool completely before turning out and glazing.
  10. For the glaze, whisk all of the ingredients together in a small mixing bowl until smooth.
  11. Top the cooled loaves with the glaze.

Nutritional Facts: Calories: 78, Total Fat: 4.1g (1.2g Saturated Fat) , Sodium: 44.9mg, Potassium: 65.6mg, Total Carbs: 9.9g, Dietary Fiber: 3g, Sugars: 4.8g, Protein: 1g

MANGIA!!!

Comments

  1. Natalie says:

    Can we use eggs instead of the flaxseed? Look so good 🙂

    • Chelsy says:

      Natalie! You can totally use eggs basically, in any recipe where I substitute flaxseed or eggs, if you want to use eggs, just replace with the equivalent conversion for the flaxseed. In this case, it’s 3 large eggs 🙂 Hope that helps.

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