LIFE:
It’s busy, stressful, and wonderful simultaneously.
I have 6 weeks left to go of my college career… SIX weeks!
Less than 30 school days remain in my {immediate} future.
In between the madness of class, studying, and mentoring my clients, I’ve searched, interviewed, and secured a “big girl” J-O-B! More on that later. #teaser
In between the madness, I’ve made time for hikes and nourishing my mind & body with delicious, wholesome foods.
Last night, I made wild {balsamic-glazed} salmon with sautéed rainbow chard, sweet onion, raisins and sunflower seeds. Yes, this would be the dish I had to pinch my nose to eat as as a child. Perhaps, subconsciously, I made this nostalgic recipe in honor of my mom’s birthday {Happy Birthday, Mom!}… or maybe because Mom is always right — even when we’re talking about leafy greens and raisins ;)
In between the madness, I squeeze in baking dates with my kitchen whenever possible — more or less once a week.
To Note: the non-descript, moist, light, nutty baked good above is the best thing to come out of my oven all year. I whipped up my own version of a quick Carrots ‘N’ Cake treat: Pumpkin Nut Date Bars. #OMG
Pumpkin Nut Date Bars
– the Nutrition Nut version
- 1/4 c. canned pumpkin
- 1/2 c. whole wheat flour
- 1/4 c. brown sugar
- 2T maple syrup
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 c. canola oil
- 1 egg
- 4-6 Medjool dates, chopped
- 1/3 c. walnuts, chopped
Spray an 8-inch square baking pan with canola oil.
In a large mixing bowl, combine all ingredients until smooth.
Spread batter in prepared baking pan, and bake @ 350F for ~20 minutes.
Let bars cool completely in pan before cutting.
Makes 9 bars.
In between the madness, I cleanse the body {of pumpkin nut date bars} and clear the mind by sweating at the WREC.
Thursday’s workout:
In between the madness, I blog {though seldom} because my life would not be the same without it – it being the virtual world where I find the daily inspiration to be me.
& when there is time, in between the madness, I sleep.
Goodnight.
xo Hill
