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March 5, 2012 by Leanne Vogel March 29, 2017
Out of all the things I missed while I was in India – hot showers, blankets (it’s too hot to sleep with any but I missed the cuddle factor), and my kitchen, cookies were at the top of the list. Always. If you’re not allergic to gluten, you can find countless biscuits and cookie-like treats in India. Even the smallest of villages that I visited had a bakery that displayed a floor to ceiling wall of cookies. I was amazed to see just how many choices there were. Chocolate filled, cinnamon flavored, small cookies, large cookies, flat cookies, bulky cookies. You name it, they had it. But everything contained wheat flour! Out of all of the food I brought along with me, Eco-Planet gluten-free maple + brown sugar oatmeal packets, 8oz. packs of Manitoba Harvest hemp seeds and Artisana coconut oil travel packets were my saving grace. I couldn’t have cookies, but I could make my oatmeal taste like a cookie! Many of my mornings started off with an oatmeal raisin cookie inspired oatmeal of hemp seeds, banana, coconut oil, Holy Crap cereal, leftover rice, cold water, pecans, walnuts, raisins, dates, and sometimes an apple on the side. It wasn’t an actual cookie, but it was pretty close and I really began to enjoy beginning my day with a rib-sticking breakfast instead of my usual fruit smoothie. Given my India oatmeal experience, it should come as no surprise that the first recipe to come out of my kitchen on Friday night, before my bags were unpacked and stories had been shared, were oatmeal raisin cookies. And for Saturday morning breakfast? Oh, you guessed it. Hey, there are worse things.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.