Tag Archives: Microwave

Vegan and Gluten-Free Microwave Banana Bread

Microwave Banana Bread (Vegan and Gluten-Free)

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 šŸ˜‰

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* šŸ˜‰

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:


Microwave Banana Bread (Vegan and Gluten-Free)

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


  1. In a large bowl mash together the bananas, then add the yogurt and honey. Next add the dry ingredients and combine until smooth.
  2. Then oil a large round pan or 8×8 square pan (glass). Pour the bread batter into the pan.
  3. 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).

Microwave Banana Bread (Vegan and Gluten-Free)


*Substitution notes:

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.

Microwave Banana Bread (Vegan and Gluten-Free)


*I have a new acronym for you Meghan (and Sarah!). PBF…. Public Bananas Forever.


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.

WIAW Me Vs. Them

Howdy Ho Ranger Joes!

I really don’t know where that came from.

But I’m just going to role with the Full House reference and take it as a sign that I’m officially on vacation.

Relaxed. Carefree.

And totally ready for the upcoming days.

End of the world? Check.

Giveaway post? Check… See below for a sneak peek at what I have in store for you all tomorrow.

WIAW post? Check.

I’ve been so thrilled with how my Christmas vacation has been going so far. One of the things that I’ve really been loving is getting to make all sorts of amazing food. Food for me, and food for them. “Them” being my family. So today’s WIAW post is going to be a little show-down of Me vs. Them in terms of food. I think you’ll quickly see a difference. Ha.

Thanks Jenn!

Disclaimer: These posts do not reflect everything that I eat during a day. There are a lot of unpictured snacks like fruit and vegetables, as well as undocumented nibbles as Iā€™m making my meals.


Me: Banana “Ice Cream”


Them (aka. Mom): 2 fried eggs with 2 slices of buttered toast



Me: Microwave Veggie and Rice Soup


I finally did it! I made SOUP.


You didn’t think I’d leave you without a recipe, did you?

Microwave Veggie and Rice Soup

Gluten-free, low fat, vegan, nut-free, microwaveable


  • 1/4-1/2 cup uncooked rice
  • 1 cup water
  • 1 serving (3/4 cup) baby carrots
  • 1 cup sliced zucchini
  • More water as needed


  1. Add uncooked rice and water to a medium-sized bowl. Microwave for 8-10 minutes until cooked.
  2. To the cooked rice add the carrots and zucchini. Cover with more water (about 1/2 cup).
  3. Cook for an additional 6 minutes, or until veggies are soft when pierced with fork.
  4. Enjoy alone, or with an added protein.

I mixed in turkey meatballs with mine!


For added convenience, I transferred the soup to a coffee thermos and ate it on-the-go.


Them (aka. Mom and Dad): Bubble Pizza

I love making food for my family. One such food is Bubble Pizza. It’s a cinch to make.

It is not however, allergy-free, but I’ll include substitution ideas for all of the questionable ingredients and hopefully you can make this dish to fit your needs. It’s seriously delicious!

Bubble Pizza

  • 12 canned biscuits*
  • 1 jar (3 cups) pizza/spaghetti sauce*
  • 3 cups shredded mozzarella cheese*
  • Meat (optional): 1 pound cooked ground beef, sliced pepperoni, sausage
  • Vegetables (optional)


  1. Tear half of the biscuits into four pieces and distribute evenly into a sprayed 13×9 casserole dish. Place in oven as it is preheating to 400 degrees.
  2. Meanwhile, tear the other half of the biscuits and place in a bowl. Add the pizza sauce, 1 cup of cheese, and any desired add-ins like meat or vegetables (I added pepperoni).
  3. Remove the dish from the oven when preheated. Spray again to prevent sticking as the oil will have baked off.
  4. Pour the mixture of biscuit, sauce and cheese over the baked biscuit layer.
  5. Bake for an additional 20 minutes.
  6. Sprinkle the remaining 2 cups of shredded cheese on top and add a layer of pepperoni (optional). Bake for another 5 minutes until cheese is melted.

Substitution Notes:

  • Any biscuit recipe will work, including vegan and gluten-free variations. Just make a batch, divide it in half, and separate into small pieces.
  • Again, any pizza or spaghetti sauce will work here. If allergic to tomatoes, you can use a creamy alfredo sauce or a sauce made from pureed peppers and carrots.
  • A shredded soy or nut-based cheese can be used in place of the mozzarella cheese to make this dairy-free and vegan.





On the way back from my doctor’s appointment today my mom and I stopped at Whole Foods to buy a few necessary items, as well as to get supper. I was starving!


Me: From the hot and cold bar- Salad with lettuce, cucumbers and shredded carrots; brown rice; roasted rosemary chicken.


Them (aka. Mom): Slice of pepperoni and sausage pizza; orange cranberry scone.



Me: Apple Chips.

I saw these apple chips featured on Modern Girl Nutrition, so when I spotted them at my college’s convenience store I knew I had to buy a bag.

The verdict?

Sweet. Crunchy. Amazing.


I was so inspired that I even made my own in the dehydrator yesterday (I’m in love).


Them (aka. Family): Junk Food Galore.

I had a lot of money leftover on my meal plan from school (still have over $100 from this semester), so before I left I bought up some snacks for my family. A few I’ve already given to them, and a few I’m saving for makeshift Christmas gifts.


Well, could you see a difference in the meals we ate? I bet you could.

But anyways, moving onto the sneak peek of the giveaway that I have in store for you all! Check back on Thursday. There will be multiple ways to win, and you don’t want to miss it.


That is all.


Are you on Christmas Break yet? If not, how many days do you have until you’re off?

Do you ever compare your food to others? I know I sure do!

Are you ready for my giveaway?Ā Say “yes!”