Peach Pineapple Cobbler

 You know what I love about summer?

Family time.

This weekend I got to spend time with my family that was in town from Az.

My cousin is getting married in October so we were celebrating all weekend with family time at the bay, that consisted of laughing, drinking, and a little bocce ball.

We also got together for a couple shower in celebration for the big day.

It was full of fun and relaxation.

Oh, last week I made this cobbler.

With pineapple and peaches.


Mmmmmmm summertime.


This cobbler crust is too die for, plus look at all that bubbly fresh fruit!


The only sad thing about this is that Bluebell is still shut down, so


ice cream is pretty much nonexistent in my world right now.

Peach Pineapple Cobbler
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
Fresh sweet peaches and tangy pineapple come together in the perfect summer dessert topped with a crisp coconut flour crust. Gluten-free, grain-free, paleo, vegan, nut-free.
  • For the filling:
  • 5 large, ripe, white flesh peaches, cored and diced
  • ¾ c. fresh pineapple, diced
  • ¼ c. date puree (you could also use maple syrup)
  • For the topping:
  • ¼ c. coconut flour
  • ¼ c. arrowroot flour
  • ¼ c. hemp hearts
  • ¼ c. date puree (you could also use maple syrup)
  • 1 c. unsweetened, vanilla coconut milk
  • 1 T. pure vanilla extract
  • 1 t. baking powder
  • ¼ t. salt
  1. Preheat the oven to 350 degrees F. Grease an 8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the fruit and date puree.
  3. Place the fruit mixture in the prepared baking dish.
  4. In a large mixing bowl, combine all of the topping ingredients until a thick, even mixture forms.
  5. Spread the topping mixture evenly over the fruit mixture.
  6. Bake for 35-40 minutes, or until the crust is lightly browned and the fruit is bubbling up from under the crust.
  7. Let cool slightly and enjoy with you favorite ice cream!
To make date puree, place 12 pitted Medjool dates in a small bowl and cover with water. Soak overnight. Place the dates and soaking water in a large food processor and process until smooth.



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.


I’m an overacheiver.

I’ve decided to become a nurse.


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.


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




One last peeve…take-out containers.


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


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


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


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


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




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


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…


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!”






When hell froze over, that’s when.




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


they are banana pineapple hummingbird mini loaves.


You should be making these right now. 😉

Tell me about your pet peeve(s).

Banana Pineapple Hummingbird Mini Loaves
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.
  • 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
  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



I’m pretty sure that there is something bittersweet about single serving sized snacks.

I mean, if you just want an itty bitty snack…I guess single serving size is up your alley.

Especially if you aren’t super hungry.

Then again, a single serving size is for a…single person.

Soooooo…what if you just want a huge bag of chips…one that has 3 servings…not just 1?

That’s how I feel.

I want the whole entire bag.

It’s kind of how I feel about single serving desserts at restaurants.

Just give me the whole dang cake…I don’t want a bite sized piece of cake stuffed into a shot glass with more whip cream than actual cake.

However…there are those single serving sized treats that are hefty enough to satisfy your hunger and you sweet tooth craving.

This is one of those.


You know it just wouldn’t be a dessert w/out toasted coconut.


It’s summer and I made us something tropical.


Because it has banana, coconut, & pineapple.




I mean, duh.


This is what I call a snack.


More than a mouthful.

Banana Pineapple Coconut Protein Souffle Muffin
Recipe type: Snack, Muffin, Souffle, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
A light and fluffy banana souffle with toasted coconut and sweet, fresh pineapple. Gluten-free and paleo! 8g of protein for 1 serving!
  • ¼ c. unsweetened, shredded coconut, divided
  • ½ of a small, very ripe banana, mashed
  • ¼ t. ground cinnamon
  • 1 T. coconut flour
  • ¼ c. liquid egg whites (or 1 large egg)
  • ¼ c. unsweetened, vanilla almond milk
  • 1 T. pineapple juice
  • ½ t. pure vanilla extract
  • optional toppings: banana slices, pineapple slices, melted coconut butter
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Spread the coconut out evenly over the baking sheet.
  3. Bake for 3-5 minutes, or until lightly golden.
  4. Place 2 tablespoons of the toasted coconut in a large mixing bowl along with the remaining ingredients.
  5. Whisk well until smooth.
  6. Grease a small ramekin with cooking spray.
  7. Pour the batter into the prepared ramekin and bake for 30 minutes, or until the souffle has risen and a toothpick inserted into the center comes out clean.
  8. Let the souffle cool completely before removing from the ramekin.
  9. Top with additional banana slices, the remaining 2 tablespoons of toasted coconut, chopped fresh pineapple, and a drizzle of melted coconut butter.

Nutritional Facts (single serving, calculated w/out shredded coconut): Total Calories: 167.8, Total Fat: 3g (0.1g saturated fat), Sodium: 138.7mg, Potassium: 354.4mg, Total Carb: 24.8g, Dietary Fiber: 7.6g, Sugars: 8.6g, Protein: 8g