I had so much fun this weekend relaxing, playing outside, and hitting up friend’s BBQs. Yesterday, Matt and I went hiking with friends Ashley, Sokphal, and Margaret.
Ashley is moving to Richmond on Tuesday for grad school (so sad she’s leaving right when I return!! ), so she organized the hike as a fun last hurrah.
We hit up the Billy Goat Trail on the Maryland side of Great Falls Park. It’s my #1 favorite hike right in the DC area — it’s crazy that such beautiful scenery is a mere 20 minute drive from the city!
We had a great time hiking around. And also a very sweaty time — it was HOT out there yesterday!
So hot, in fact, that I may or may not have dunked part of my head in the water at one point… don’t judge. It felt awesome.
We hiked “Part A” of the trail, which is pretty strenuous with some fun rock scrambling. It took us about 3 hours total.
Fun way to spend a morning.
When we arrived home, I decided to whip up some of my Vegan 5 Minute No Bake PB Granola Bars (click for recipe) to snack on throughout the week. Matt has been requesting them for awhile and I finally picked up the ingredients yesterday! This is by far my most popular recipe on the blog — they are SO delicious and really quick and easy, too.
Getting to my internship at 7 a.m. means that I eat breakfast around 6 a.m., so I’m starved by about 9! These will be perfect to snack on in the mornings. I followed my usual recipe except that I doubled it (I’m going to freeze some of the bars for later), and I used sliced almonds instead of sunflower seeds. I also added some cinnamon to the mix, just for fun!
I used the Erewhon Crispy Brown Rice Cereal (pictured above) for the first time in these and LOVED it — in the past, I’ve used a different kind of puffed rice cereal, and this kind was WAY more awesome. They stayed really crunchy and gave the bars a great texture!
I chilled them in the fridge briefly and then Matt and I busted into them immediately to “sample” them, obviously.
Just as delicious as I remembered. If you’re never made these — do it!
Off to week 2 of my hospital internship — yay for a 4 day work week!