Be In The GlowBe In The GlowWinter is in full swing around here! Temps in the teens, wind chill of zero, and snow on the ground. But I think I’m finally coming around to winter [I think] – it just took a vacation to get me back to my happy, loving self – the happy, loving self that’s crazy about life, no matter the temperature.

Last week was so draining, so when it was time to hop on a flight to Colorado for a few days I could hardly stand it! I met my boyfriend, who had flown in the weekend before, and 14 of our friends for a mountain getaway for a couple nights. It turned out to be an amazing weekend – 60º & sunny, a beautiful house with great people, and the majestic Rocky Mountains. It couldn’t have gotten any better. We spent a couple nights in Denver, too, and it felt so good to be home.

During the entire long weekend I took a tech hiatus – I left my computer & iPad at home, stayed off my phone, and totally unplugged. It was just what I needed. No homework, no Instagram, no tech. It was amazing. I finally woke up this morning feeling ready to get back into my groove again – and the first thing I wanted to do? Make a new recipe!!

Its felt like forever since I had time to really get creative in the kitchen – especially for a Morning Meal – so when I had some free time this AM I was ready to make something good, something warm, and something healthy [duh]. I threw all three together and got this . .

PS – It’s pretty amazing.Be In The Glow Banana Bread Quinoa BakeBe In The Glow Banana Bread Quinoa BakeBe In The Glow Banana Bread Quinoa BakeBe In The Glow Banana Bread Quinoa Bake


Banana Bread Quinoa Bake

Makes about 8 servings.

  • 1 cup uncooked quinoa
  • 1 tbsp [maybe a little more] coconut oil
  • 1/2 cup shredded, unsweetened coconut
  • 1 1/2 tbsp pure maple syrup
  • 1/4 cup + 1 tbsp almond milk
  • 1 banana, sliced
  • 1 cup blueberries, divided in half [both fresh & frozen are fine]
  • 1/2 cup walnuts, chopped & divided in half

Preheat the oven to 400º. In a small saucepan, cook quinoa with 2 cups filtered water, per directions. While the quinoa is cooking, grease a skillet [9-inch pie pan or square pan work, also] with the coconut oil; combine shredded coconut & maple syrup in a small bowl and then press it into the bottom of the pan, forming a crust.
When quinoa has cooked, gently fold in almond milk, 1/2 banana, and one half of the blueberries & walnuts. Spread the quinoa mixture into the pan and then top with the remaining banana & blueberries; place in the oven and bake for 18 – 21 minutes, or until the edges are slightly golden. When it’s finished baking, top with the rest of the walnuts.
Serve in a bowl with a cup of hot tea, a side of yogurt, or all on its own!


This dish, reminiscent of freshly baked banana bread, is super protein-packed and full of delicious nutrients – it has a warmth that hits the spot in the middle of winter, with a toasty crunch that adds a playful bite! I would typically add cinnamon, nutmeg, and maybe a little clove, but I left it out of this one and the dish was still so tasty. Feel free to turn the flavor factor up, though, and add a little spice if you’re feelin’ sassy!

What do you crave in the midst of winter’s freezing temps??

Keep glowin’,

Be In The Glow