Remember how I planned on getting a tons of blog posts written and photos taken and food cooked over winter break? Yeah, didn’t happen. I made a total of one new recipe this entire break. What felt like a bit of a cooking and baking slump was actually just what I needed though. These past three weeks have consisted of lots of time with family and friends, spending almost every single day with my boyfriend, and binge watching HIMYM in between runs. No school or stress or planning out every minute of my day! Yay!
I did get some very exciting news these past few weeks though that I am SUPER pumped about!
- I’m officially going to be the student contributor for SD-USA SCORE newsletter! For those of you not RD’s or rd2be’s, this newsletter is for all sports dietetics members of SCAN – the Sports, Cardiovascular, and Wellness Nutrition dietetic practice group within the Academy of Nutrition and Dietetics. I will be writing the student insight section of the bimonthly newsletter and I can’t wait to get started!
- I got a DSLR! As much as I take pictures of my food (aka just about everything I eat) and plan to hopefully travel here pretty soon, I know that this thing is going to get used almost every day. iPhone photos are great but I’m so excited about this upgrade and I hope the photos here on the blog will be even better from here on out!
Okay, but now to the point of this post. These bites are probably the easiest recipe to make and take almost no time at all! I know with this crazy semester starting, I’m not going to have near as much time to cook and bake as I did this past semester, so I’m definitely focusing more on creating quick, easy snacks!
- 9 Medjool dates
- ½ cup almond flour
- 2T almond butter
- 1T vanilla
- ½T pumpkin pie spice
- Combine all ingredients in a food processor and pulse to combine. Makes ~10 bites.