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March 16, 2020 1 Comment
Dear Customers,
We hope you are staying healthy -- and sane -- during these uncertain times.
We just wanted you to know that the bakery that produces our Breakfast Cookies and Bites is located in New Hampshire and has strict health and safety standards. Lou and Lois, who run the bakery, used to be engineers with GE, and they seem to actually enjoy meeting and exceeding these standards. At this point, they do not anticipate any delays in their baking schedule.
Since you are already Susie's Smart Cookie customers, you know how satisfying and delicious our Breakfast Cookies and Bites are. As we're all trying to do our part to slow down transmission of COVID-19, please also know that you do not need to go to the grocery store to stock up on these healthy, all-natural meal replacements. They can be delivered to your door at no extra cost to you. So you and your loved ones will have a convenient and healthy grab-and-go in these -- and any-- times.
Be well,
Susie and Michele
March 02, 2020 1 Comment
From the bicycler: Perfect for breakfast and more. I will carry one of these bad boys when I go for long rides on my bicycle. These are perfect for eating about 1/4 cookie per hour on a long ride. I'm too much of a geezer to go fast, but I can still go long. A bite of Susie's cookie and a swallow of water and I am good to go. Glad I found you through Road Bike Rider, Susie.
From the nursing mom: I love these cookies. They are great for anytime of the day. I also breastfeed exclusively and these are great for my milk supply. Thank you Susie!
From Natalie's mom: Fueled by her "good luck" Cranberry Orange Nut Breakfast Cookie, here is Natalie on the day before she won the State Title (Wyoming) for Juniors in Cross Country Skiing.
#runningonsusiesmartcookie
February 26, 2020
February 10, 2020
Walnut Torte is one of my favorite desserts to serve at dinner parties.
(And I'm very lucky if I have any leftovers to have with black coffee the next day!)
Ingredients:
7 eggs, separated (Omega-3 eggs, of course!)
1/2 cup finely ground breadcrumbs*
1/4 pound ground walnuts
1 tsp vanilla
1 1/4 cup sugar
Beat egg yolks. Add sugar gradually. Stir in bread crumbs and nuts. Beat egg whites until stiff. Fold into egg yolk mixture and add vanilla.
Bake in a 9 x 13 pan for 20-25 minutes at 325 degrees.
Topping:
1 1/2 pints whipping cream
1 1/2 cups powdered sugar
2 tablespoons cocoa
Whip the cream until firm. Add sugar and cocoa. Spread on top of cooled torte and sprinkle with walnuts. Serves 8-10
*Omega-3 Tip
This recipe calls for bread crumbs but I experimented with using half bread crumbs and half flax seed meal with great results. I also made a gluten-free version for a friend with Celiac disease by using a combination of her gluten-free bread crumbs and flax seed meal.
The same cookbook that supplied me with the recipe for the Walnut Torte:The Napa Valley Walnut Cookbook by Michelle Turner has a simple and delicious recipe for a walnut butter that could easily come to replace peanut butter in my affections.
4 cups walnut halves
1 Tablespoon coarse salt
4 tablespoons walnut oil
Put the walnuts salt and oil into a food processor and pulse, stopping frequently, until the nuts are fully pulverized and creamy. I've store my butter in a dark jar and spread it on toast in the morning.
January 24, 2020
We do not live on Breakfast Cookies alone -- here at Susie's Smart Cookie.
Michele recently made this Short Rib Ragu for her family using a recipe from Tasty.
She boosted the Omega-3s in this recipe by using canola oil for browning the ribs and by adding 2 Tablespoons of ground flaxmeal with the liquid ingredients. No one in her family noticed the flaxmeal, so I would suggest adding 2-3 Tablespoons.She served the ragu with pasta but it would be good with polenta too! She also prepared the recipe in her slow cooker.
Ingredients for 6 servings
2 lb bone-in beef short rib, cut into 2 inch pieces (grass-fed if possible)
3 tsp salt
3 tsp ground black pepper, more to taste
1 TBS canola oil
a c yellow onion diced
1 1/2 c carrot diced
2 cloves garlic, minced
2 TBS tomato paste
2 cups red wine
28 oz crushed tomato
1 c beef stock
1 TBS dijon mustard
2 bay leaves
6 sprigs fresh thyme
1 c water as needed
2 lb pappardelle pasta
fresh parsley and grated Parmesan for garnish
Preparation
1. Pat ribs w paper towels to remove excess moisture, then season generously with 2 tsp salt and 2 tsp pepper.
2. Add canola in a Dutch oven or the slow cooker and heat over high heat until shimmering. Add half the ribs and sear on each side til deep brown about 7 min. Repeat with remaining ribs.
3. Discard all but 1 TBS of rendered fat. Add onion, carrot, garlic and 1 tsp salt and 1 tsp pepper. Saute until softened, about 5 min.
4. Add tomato paste and saute for a few min, until dark and thickened.
5. Pour in wine and use a wooden spoon to scrape browned bits from bottom. Reduce liquid by half, about 15 min.
6. Add tomatoes, beef stock, mustard, bay leaves, thyme and flaxseed meal to the pot and stir to combine.
7 Add the ribs, making sure the meat is submerged. Bring to a boil then reduce heat to low and cover. Simmer about 2 hours, stirring occasionally. (Or, if using the crock pot, put on high for 4 hours or on low for 8 hours). Add up to 1 cup water as needed if sauce gets too thick. Skim off excess fat off the top as needed. The ribs are done when the meat pulls apart easily.
8. Discard bay leaves and thyme. Transfer ribs to a cutting board and pull out the bones and shred the meat, then return to the pot.
9. Season to taste and simmer for 15 min over low heat.
10. Cook pasta or polenta according to directions and place in shallow bowls. Scoop ragu on top and garnish with parmesan and parsley.
11. Enjoy!
January 13, 2020 1 Comment
January 03, 2020
Happy New Year to you -- one of our valued customers. We hope it is a good year for you, a year, as they're saying, of perfect vision!
We've gotten emails over the holidays from customers who have successfully lost weight using our Breakfast Cookies but this email, from a very active customer -- Randy Birch -- who wonders if the cookies have helped him avoid knee surgery, we just had to share:
... the cessation of OA (osteoarthritis) in my right hip and knee could be due to my daily consumption of one of your smart cookies? Previously, I had an annual steroid injection in Oct for past two years to allow me to pheasant hunt w/o pain. No injection this year and I haven't had any pain despite kiteboarding about 30 times since August.
In a follow-up email, he says: A cookie a day keeps the knee surgery away.
Now, we have no way of knowing if the Breakfast Cookies, with their two grams of Omega-3s, have actually helped this snow-kiting customer, but then again, they couldn't hurt! We do know that the Breakfast Cookies are very effective at boosting the Omega-3s in our tissues and that higher levels Omega-3s help with many inflammatory conditions, including arthritis
BTW, this customer, pictured below with his surf kite, always orders Cocoa, which is Susie's favorite too! (And her grandsons' as well!)
A Happy, Healthy New Year to you all -- whether you are surf kiting or surfing the internet!
Warm wishes, Susie and Michele
December 09, 2019
Looking for a gift for the friend or loved one who has everything -- but time!
Send a box of Susie's Smart Breakfast Cookies to get them through the busy holiday season.
Satisfying and delicious, Susie's Smart Breakfast Cookies are a great breakfast to go -- or anytime snack. Plus, they have the added benefit of portion control -- and can actually help us to lose excess pounds or maintain a healthy weight.
And did we mention how convenient they are? Throw one in your purse or backpack and you'll know that you have a healthy, nutritious snack on hand that will take you through whatever the day brings. And we hope that includes at least some sledding and snow!
Happy Holidays to all of you from Susie's Smart Cookie, and please use the Discount Code Holidays2019 to take 10% off your entire order. Shipping, as always, is free.
Cheers,
Susie and Michele
December 02, 2019
Looking for a gift for the friend or loved one who has everything -- but time!
Send a box of Susie's Smart Breakfast Cookies to get them through the busy holiday season.
Satisfying and delicious, Susie's Smart Breakfast Cookies are a great breakfast to go -- or anytime snack. Plus, they have the added benefit of portion control -- and can actually help us to lose excess pounds or maintain a healthy weight.
And did we mention how convenient they are? Throw one in your purse or backpack and you'll know that you have a healthy, nutritious snack on hand that will take you through whatever the day brings. And we hope that includes at least some sledding and snow!
Happy Holidays to all of you from Susie's Smart Cookie, and please use the Discount Code Holidays2019 to take 10% off your entire order
Cheers,
Susie and Michele
November 19, 2019
There are so many ways to make a turkey dinner high in Omega-3s (and balanced in Omega-3s and Omega-6s), I hardly know where to begin.
The first is to use canola oil for all your sauteing and cooking, including patting on the turkey, along with salt and pepper and whatever other spices you use, before roasting. (And I mean here conventional -- not high-heat -- canola oil since high-heat canola has been selected to have fewer Omega-3s) This is a great first step. No one will ever know, but you can be sure that you are making an important long-term contribution to your family's health! By the way, you can find both non-. GMO and GMO conventional canola oil. I look for expeller-pressed, non GMO canola.
A second way is to add ground flaxmeal to stuffings and gravies. I replace a quarter to a fifth of the flour that I use to make gravy with ground flaxseed and no one is any the wiser. I also add a tablespoon of flaxseed meal for every cup or so of stuffing.
A third way is to use grass-fed butter wherever you use butter (mashed potatoes; steamed beans or peas, etc). There are local varieties of grass-fed butter, but I usually choose Kerry butter because Ireland has green grass all year round so I can be sure that that is what a cow is eating.
A fourth way is to use Omega-3 eggs in your pies, etc.
All of these add up to a meal that is every bit as delicious as anything you've made before but isn't as heavy -- and it doesn't have the long-term health consequences of a diet rich in Omega-6s (those essential fats that compete with Omega-3s for positions in cell membranes).
Happy, Healthy Thanksgiving to each and every one of you.
I, for one, am so grateful to you -- our special customers!
Susie
November 14, 2019
Here's a recipe for a great vegetable Strata. It has many steps and needs to be made ahead of time -- but is so worth it in the end! It might even be a great Thanksgiving side!
"It's all I want to eat," said one of the happy recipients when I served it at a recent outdoor gathering.
Ingredients:
2 1/2 TBS unsalted butter (grass-fed, of course)
canola oil
2 lbs butternut squash, peeled and cut into 1/2 inch pieces
2 medium onions, 1 1/2 sliced; 1/2 diced
3/4 lb Kale, no ribs; chopped
2 cloves garlic, chopped
pinch red pepper
2 tsp chopped thyme
1 tsp sugar
1/4 cup flour minus 2 TBS. Replace those 2 TBS with an equal amount of ground flax meal (for extra Omega-3s)
2 1/2 cup milk plus 1 cup heavy cream (grass fed if possible)
1/2 cup creme fraiche (I make mine by combining equal parts sour cream and half and half and leaving on a counter for 6 hours or so. It can then be refrigerated for later use)
3/4 LB multigrain baguette cut into 1 inch cubes
1/3 cup grated parmesan cheese
4 high Omega-3 eggs.
Preparation:
Preheat oven to 425
Toss squash w 2 TBS canola oil and salt and pepper and bake for 25 min on a baking sheet, tossing once.
Saute sliced onions in 2 TBS canola oil, salt, and pepper and cook over moderate heat for 25 min. Place in a bowl.
Heat 1 TBS canola oil and saute kale with garlic, red pepper, and thyme until wilted and tender, about 5 min. Season with salt.
Melt 2.5 TBS butter; add chopped onion and cook until soft about 5 min. Add flour and flax and cook for an additional 3 min. Whisk in 1 cup milk until thick; add remaining milk; cream; creme fraiche sugar; 2 tsp salt; 1/2 tsp pepper. Let cool.
Beat in eggs; pour in bowl and add bread and veggies and let sit 30 min or overnight.
Bake for 55 min-1 hour in a buttered 9x13 inch dish until almost set.
Increase the temperature to 475 and sprinkle with parmesan. Bake an additional 10 min.
Let stand for 15 min before serving.
Rich and delicious!
November 07, 2019
Fall is a great time to find oyster mushrooms in the woods. Oysters haven't been my favorite -- UNTIL recently when I discovered that the addition of a little cider vinegar at the end of cooking transforms these mushrooms into something totally delicious. I'm not sure why or how the cider vinegar works, but it does. Now, I'm wondering what other foods would be enhanced by vinegar.... Any ideas? Do any of you know about this trick? I'd love to hear from you.
For 1 pound of mushrooms (wild or cultivated), heat 1 Tablespoon canola oil (for the Omega-3s) in a large nonstick skillet over medium-high heat until hot. Add 2-3 cloves sliced garlic and saute briefly until fragrant. Add the coarsely chopped mushrooms with 1/2 teaspoon salt and saute until golden, about 8 minutes. Add two teaspoons cider vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.
I added the mushrooms, along with steamed Swiss chard, walnuts, and parmesan to the Bulgar bowl I was making for dinner, sprinkling it with half a teaspoon of ground flaxmeal for a little extra Omega-3s! The perfect comfort food! The mushrooms would, of course, also be a perfect side for any number of dishes.