Happy fall fellow foodies!

Autumn is upon us and is going full force with the crisp air and changing leaves all around us. As our time in university passes by, the month of October grows to become a very symbolic time of year for us students. It is during this time that for most of us, our scholarly skills are put to the test and pushed to their limits while we scramble to finish term assignments and study for midterms. As we know, this is a very busy and stressful time for all of us. From early mornings to late nights, our days our filled with studying and schoolwork. Surely, I believe most, if not all of you, would agree that the only thing that gets us through these tough student times is FOOD! Luckily for you guys I have crafted a delicious (and of course nutritious!) study snack that’s sure to keep you energized and motivated during your studies.

Also, because I am SO kind and want to wish all you a successful fall semester, not only have I provided you lucky readers with the recipe but also step by step pictures to help you master these Almond Energy Bars that I’m sure will make a positively sweet contribution to your studies!


With Reading Week upon us, I highly suggest you find some time to make these healthy study snacks- you won’t be sorry!

Almond Energy Bars (gluten-free, peanut-free, egg free, lactose free & vegan!)


  • ½ cup all natural almonds
  • 2 tbsp chia seeds
  • 10 medjool dates, pitted
  • 1/3 cup all natural almond butter
  • 1 tbsp honey
  • ½ tsp vanilla extract
  • Mix-ins:
  • 1/3 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1/3 cup puffed grains (or rice krispies will work!)


In a small bowl, stir together almond butter, chia, honey and vanilla extract. Set aside. Blend together almonds and dates in a food processor until smooth. Add in the almond butter mixture and blend until fully incorporated. Transfer to a mixing bowl and fold in the mix-ins. Continue to stir until evenly distributed. Transfer to an 8” pan lined in plastic wrap. Cover and refrigerate for at least 8h. Remove from plastic wrap, slice into bars and enjoy!

Happy Studying!

Mirieta, NCU Events Team Executive

What to do with all those potatoes and leeks?

If there is one thing you need to know about me – it’s that I love the season of Fall. The changing colours of the trees, bundling up with scarves (Fall fashion, hello!), Thanksgiving (mainly the food), hot beverages, pumpkin pie (can you tell that I love food?) and so much more.

For us commuter students, however, the cold season isn’t always favourable. Especially when waiting for buses or family members to pick you up in the freezing cold. That’s why coming home to a steaming pot of Potato Leek Soup ALWAYS helps me forget about those commuter blues. Enjoy!

Potato Leek Soup

Serves: 8


  • 3 – 4 Large Leeks
  • 2 Large celery sticks
  • 4 tablespoon vegetable oil
  • 1 onion (diced)
  • 5 cloves garlic (minced)
  • 2 large potatoes (diced)
  • 6 Cups of water
  • 2 tablespoons fresh thyme
  • 1 ½ teaspoon salt
  • 1 ½ teaspoon cracked pepper
  • ¾ cup of Fat-free sour cream


  1. Wash and rinse the leeks well. Cut leeks in medium sized chunks.
  2. Heat oil in medium sized heavy bottom pot. Add leeks and sauté for a couple of minutes and then add onion.
  3. Continue sautéing until tender. Add garlic and sauté for a couple more minutes.
  4. Add potatoes, water and fresh thyme. Bring to a boil. If you are using uncooked potatoes, cook potatoes in pot until tender and soft.
  5. Add salt and pepper.
  6. Serve soup garnished with fresh thyme (or any other herb).

Note: If you like your soup to be silky and smooth, feel free to use a blender. I personally like having a bit of crunch in my soup so I generally refrain from blending when it comes to this recipe. It also saves me some time! #commuterlife

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