Why is it that whenever I am in a good mood, I always feel like starting my posts with “Howdy Hoe Ranger Joes?” I must have made that my intro at least twice in my blog history. It’s just so bouncy to say (Can you even say something “bouncy”?).
I am in a good mood for several reasons, of which I will now clearly count out for you:
1. Tomorrow is Friday. No more needs to be explained about this one.
2. I just came back from my last exam before Spring Break. Again, self-explanatory… I’m FREEEE!!!
3. See #2. Spring Break is just one day away from starting. Three more classes. I can DO this 😉
4. There are endless possibilities of what could happen over Spring Break. I could go to Paris. World Hunger could end.
5. Okay, so #4 is not likely, but still entirely possible. That’s what’s so great about 1 week of no school. Anything can happen!
I think I now need to make a list of all that I want to accomplish on my 5 day vacation. No, I do not count the weekends as part of break. Let’s try be realistic friends (see #4). Now, if I really have my act together I will even make a whole post up with my list and finally reunite with my blog mate (like soul mate, but with blogging?), BFF (blog friend forever?)…. Blend? Eh, how about no. Let’s just go by her official name: Vanilla Gorilla. Yes, I am going to try my darnest to link-up with her Week in Review someday soon. But if I don’t, there is a little something something to make up for it at the end of this post* 😉
Now with an hour to go before bed time and the official countdown of my hours before break begins, I am going to spend my time reading a book/watching Netflix. I will leave you with this banana bread recipe:
Gluten-Free Microwave Banana Bread
Gluten/Wheat-Free, Vegan (Dairy and Egg-Free), Nut-Free, Naturally Sweetened
- 4 medium ripe bananas
- 1/2 cup yogurt
- 1/2 cup honey or maple syrup
- 1 cup sorghum flour*
- 1/2 cup brown rice flour*
- 1/4 cup white rice flour*
- 1 tbsp baking powder
- 1/2 tsp sea salt
- In a large bowl mash together the bananas, then add the yogurt and honey. Next add the dry ingredients and combine until smooth.
- Then oil a large round pan or 8×8 square pan (glass). Pour the bread batter into the pan.
- Cook in the microwave on full power for 8-10 minutes. Let cool for a few minutes and slice to make sure it’s done. If the middle is still slightly wet, pop it back in the microwave for awhile longer. (This recipe can probably baked in the oven at 350 degrees but I have not personally tried this and do not know for how long).
To make sure this is dairy-free, use a coconut or almond version of the yogurt. For this to be strictly vegan use the non-dairy yogurt and maple syrup instead of the honey. If you don’t have those flours, you could probably replace them with 1.75-2 cups of your favorite all purpose gluten-free (or regular if you don’t need to be gf) flour. If you don’t use honey or maple syrup, add about 1/3-1/2 cup of another wet ingredient like banana, yogurt or applesauce. In this case you could use a granulated sweetener as well (About 1/2 cup) or stevia to taste.
Questions for you:
What would be on your TO-DO list for Spring Break?
Give me your reasons for being in a good mood today!
What’s your latest book/tv show obsession? Book: Long Time Coming, TV Show: Arrow and Chicago PD.