Just in case you were wondering what exactly I am eating. I promise I won’t bore you with this more than once unless you ask me to do it again.
Breakfast: 1 orange, monterey jack cheese, whole grain crackers (quinoa, flax, brown rice, safflower oil (I looked up safflower oil and it does not turn to trans fat under high temps), about as natural as crackers are ever going to be), black coffee
snack: dried apricots, almonds, water
Lunch: leftover pot roast (small family-farm raised beef), carrots, onions, potato, and broccoli., water
snack: celery with neufchatel cheese
Supper: Hamburger (small family-farm raised beef), Prego Sauce, Gluten free Lasagna noodles, zucchini, homemade oatmeal cookies (recipe follows), water (this meal is not the perfect meal since the sauce was from a jar and contained added sugar and other odd ingredients.)
These cookies are still just cookies. They are made with natural ingredients but cookies will never be wholesome or nutritious. But if you must have a cookie (and everyone must sometimes) these are better than any store bought oatmeal cookie. Guaranteed.
Oatmeal Cookies (Nope, I didn’t leave anything out there really isn’t flour in these cookies)
2/3 c. butter (real butter) 1/2 tsp cinnamon
3 cups oats (gluten free if needed) 1 tsp vanilla extract
1 cup dark brown sugar
1/4 tsp. salt
Melt butter and let cool. Whisk in eggs, salt, cinnamon, and vanilla. Using hands mix oats and sugar to get rid of clumps. Pour butter mix over oats and sugar and mix well. Chill dough for 20 minutes. Drop by rounded tbsp. onto cookie sheet covered with parchment paper. Flatten slightly with a spoon.
Bake at 350 degrees for 13 minutes. Take out of oven and let cool on pan for 10 minutes.