The busy nutrition student

So there is a perfectly good explanation for why I had to use this as a staple for my dinner tonight instead of making dinner from scratch:

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I am two weeks back into school and already my life is overloaded with this:

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Organic chemistry, biochemistry, English and an upper division nutrition course are taking over my life. Oh, that’s not including my volunteer hours at the food bank where I give nutrition presentations to schools OR my commitments to the nutrition club.
So there are just some days when I just have to suck it up and crack open an organic premade soup from Whole Foods. I compromise with myself by at least making some brown rice to mix in with my soup.
Studying to become a registered dietitian is long and arduous work and sometimes I don’t get to cook a delicious, wholesome meal but it’ll all be worth it in 2 years when I graduate!

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