Is it really back to school next week already!?
I’m starting my one year internship Tuesday and saying that I’m nervous is an understatement. I’m hoping that after the first week, I’ll realize how unnecessary it was to worry about it all summer! Hah!
Deep down, I know I’m a little excited. Doing an internship is definitely different than learning in a classroom and I know practice will help me become a better dietitian. I’m sure I’ll learn a lot about the job and about myself… Yes, that’s what I say when I’m trying to convince myself that it won’t be that bad. It’s not really working so far, so next week should be fun! *nervous laughter*
Anyway… With the first day of school right around the corner, I’m sure I’m not the only one thinking about stocking the freezer with meals and snacks to get through the busy weeks ahead?
My go-to freezer meals are veggie burgers and casseroles, but I also like to make a big batch of granola bars or energy bites for easy and healthy snacks. I know that’s not always easy with kids, since schools don’t allow peanuts and other nuts, so that’s why I decided to come up with a nut-free recipe! Schools allow seeds right!? I’m honestly not sure anymore, but if not, they make a great after school, pre-workout or hiking snack!
Let me tell you, these are as good, if not better than any nut-filled granola bar I’ve ever made! They’re chewy, yet crunchy from all the seeds and perfectly sweetened with dates. Each serving has 5 grams each of protein and fiber, all under 200 calories. Trust me, they’ll keep you full for a few hours! Last but not least, they require no cooking! You only need to mix all the ingredients, press them in a baking dish and store them in the fridge or freezer. It doesn’t get much easier than that!
I hope these make back to school a little more exciting! 🙂
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Today I’m sharing with you Nut-Free Caramel Rice Crispy Squares and…