'Student Spotlight' Super Chewy Seed Bars

Welcome to instalment no. 7 of the Students of IIN guest post feature... I hope you and enjoying the contributions so far?

The inspirational stories from my fellow students and their reasons for following this wellness path constantly amaze me and remind me be grateful for my own journey. 

Today i'm featuring Holly Anderton who is sharing a simple energy packed no bake bar recipe that is exactly my kind of snack... thank you and over to you Holly!

Recipe: Chewy Super Seed Bars


  • 1 1/2 cups gluten-free extra-thick rolled oats 3/4 cup raw buckwheat groats, soaked
  • 1/4 cup raw goji berries
  • 1/4 cup raw shelled hemp seeds
  • 1/4 cup raw sunflower seeds 1/4 cup raw pumpkin seeds
  • 1/4 cup raw cacao nibs
  • 2 tablespoons white chia seeds 1/2 teaspoon ground cinnamon 1/4 teaspoon celtic sea salt
  • 1/4 cup raw almond butter
  • 1/3 cup organic brown rice syrup 1 teaspoon pure vanilla extract


Place the raw buckwheat groats in a small bowl and add filtered water to cover. Let stand for at least one hour, then drain and rinse thoroughly. Drain again and ensure that all liquid has been removed.

Line a 9-inch square cake pan with parchment paper.

In a large bowl, combine the oats, buckwheat groats, goji berries, hemp seeds, sunflower seeds, pumpkin seeds, cacao nibs, chia seeds, cinnamon and sea salt.

In a small saucepan, stir together the brown rice syrup and almond butter over medium heat and cook until the mixture softens and bubbles slightly. Remove the pan from the heat and stir in the vanilla.

Pour the liquid mixture over the dry mixture and stir until evenly coated.

Transfer to the prepared cake pan and spread evenly, using a pastry roller or the bottom of a measuring cup to flatten the mixture completely. This will help the bars retain their shape once they’ve been removed from the pan.

Place in freezer until firm, about 10-15 minutes.

Lift the mixture out of the pan and place on a cutting board. Using a sharp knife or pizza roller, cut the mixture into six equal rows, and then cut the rows in half to form twelve equal bars.

Store bars in an airtight container in the refrigerator (or freezer if desired). Note: for a nut-free option, use sunflower seed butter instead 

'Spotlight Interview'

1- What first drew you to study with IIN?

Several years ago, I lost my father very suddenly to pancreatic cancer. I loved him beyond words and his absence created a huge emptiness in my soul. I turned to running as a mechanism of dealing with my pain and sadness, and as the weeks passed and the miles grew, I slowly started to find my way. But it wasn’t until I discovered the trails in the mountains that surround my home that I finally began to find peace.

I fell in love with the comfort, protection, and solitude that running through nature provided, and gradually began running longer and longer distances. As my mileage grew, I discovered that I needed to learn how to better fuel my body in order to meet the demands I was placing on it.

I began reading everything I could find about running and nutrition, and I discovered that I just couldn’t get enough. The more I learned, the more I hungered for deeper knowledge. With each new change I made to my diet, I saw immediate improvements in both my performance and recovery. I had more energy and felt better than ever before, and I began to truly appreciate the direct link between nutrition and health. Further, I began to see with complete clarity the connection between diet and the disease which ultimately claimed my father’s life.

Desperate to improve the health and well-being of my immediate family, I began making changes at home. I developed a love of cooking and found great purpose and satisfaction in finding recipes that were both healthy and appetizing to my husband and two young sons. I joined a Community Supported Agriculture plan at a local farm and I began talking to our boys about where our food comes from and how we can make better choices. And I enrolled at IIN to deepen my knowledge in the area of nutrition and develop a coaching practice that would enable me to share that knowledge with other families and assist them in improving their health.

Losing my father was devastating. But it has helped me find my purpose: I want to spare others from the pain I went through. I want to help families THRIVE by showing them how to eat healthier so they can get more out of life. And I want to change the world, one family at a time.

2- How has your life changed since becoming a health coaching student?

Since becoming a health coaching student, my family and I are healthier than we’ve ever been. And while I didn’t think it was possible, I’m more passionate than ever about nutrition and living a healthy lifestyle! I’ve gained an incredible amount of knowledge in this program and am having so much fun building my practice. I’m thrilled to be sharing my expertise and am finding the work I’m doing to be incredibly rewarding and fulfilling. This is, without a doubt, exactly what I was meant to do.

3- What do you hope to take away into the world and how do you plan to help others once you graduate?

My practice is focused on helping families thrive. Specifically, I am teaching busy moms how to prepare healthier snacks and meals for their families, streamline their weekly menu-planning and shopping trips, encourage their kids to be more adventurous eaters, and find more energy to tackle their busy days. I am loving my work and am so grateful for the opportunity to work one-on-one with my clients and be a part of their journey toward better health.

4- Being a ‘wellness crusader’ what one thing would you wish to change about the world?

If I could change just one thing, it would be to bring more awareness to exactly how dangerous processed foods are to our children’s health. It sickens me to know that our children are now facing a life expectancy which, for the first time in history, is shorter than that of their parents. I would love to see every family in the world to make a commitment to make the nutrition and lifestyle changes necessary to reverse this trend.

5- What would you choose for your 'final meal on earth’?

My final meal on earth would be more about the experience than the actual menu. I love to cook, so I’d begin by leisurely preparing a simple meal using fresh, whole, plant-based ingredients while enjoying a nice glass of wine. I’d then sit down and share the meal with those I love most, and enjoy a night filled with laughter and great conversation.

I do have a weakness for cookie dough, though, so I’d definitely have to end the evening with a spoonful (or two)! 

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You can connect with Holly on her website: www.hollyanderton.com

and her Facebook page: www.facebook.com/hollyanderton.health 

I'd love you to join me in other places too!  

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