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I was finally able to speak with the person who lost the most weight on the Breakfast Cookie Diet: 14.3 pounds in 30 days!

She was in too great a hurry to be interviewed at the time of the study, but I was able to reach her by phone.

She told me the diet was "effortless because the cookies made her not hungry". Some days she exercised and some days she didn't. And like many of the participants, she didn't experience cravings.

During the 30 days, her Body Mass Index (BMI) also dropped from 27.3 to 24.7!

Not bad!

In the interest of full disclosure: I  also reached a participant who didn't lose weight -- but gained it instead. She assured me that she had followed the diet to the letter, and I have to believe her.

What I can honestly say to people who are considering the Breakfast Cookie Diet is that you'll know very quickly if the diet is going to work for you. If you follow the instructions on the website and do not lose a pound or two in the first week, it may not be the diet for you -- for whatever reasons. In the meantime, you've been consuming a healthy and nutritious baked good that is guaranteed to boost the omega-3s in your tissues. 

I'd love to hear from anyone who has tried the diet -- for a month, week or even a weekend. Please email me at susie@smartcookie.com.

Best, Susie

Forgive me for bragging but another thing that numerous participants in the Breakfast Cookie Weight Loss Study remarked upon was their lack of cravings during the 30 days.

"Not craving what my kids are eating," Alych C.

"No sweet cravings." Lisa M.

"Didn't need to put sugar in my coffee," Priscilla G.

"Curbed craving for sweets," Mari.

I was thrilled to hear these comments since that has been my experience as well --and cravings are the bugaboo of most diets.

The Breakfast Cookies contain enough sugar to control sweet cravings at the same time that they help to promote a healthy weight.  This diet is probably not appropriate for people with diabetes*, but for those looking for a healthy everyday diet or looking to lose pounds, it's an easy diet to stick to and has the added benefit of boosting one's Omega-3s! (More on that later!)

*People with diabetes who want to try the Breakfast Cookie Diet should first consult with their doctors and should break a cookie in half to see what effect that has on their blood sugar. 

After the article in Woman's World Magazine came out, I thought it might be interesting to measure the effectiveness of the Breakfast Cookie Diet -- on a more scientific basis.

And so I contacted IRSI, International Research Services, Inc., which set up a 30-day study of the Diet (as laid out on this site) using 30 participants.

I don't have the results yet but thought you might like to hear what some participants said on their last day:

It works. I'm living proof. It took the guesswork out of what I'm going to have for breakfast...what I'm going to have for lunch. Lisa M.

I loved it Love. Love Love Alych C.

I told all my friends that I had lost weight and wasn't hungry. Sarah U.

My skin cleared up. It made me more mindful of what I was eating. My mood was chill even during my period. No crazy mommy. I was very full even though I usually snack throughout the day. Priscilla G.

Lost weight and inches. Carlos

I'll write more after we've gotten the results.

In the meantime, Happy Easter; Passover and Spring

Susie

 One of IRSI's employees preparing bags of Breakfast Cookies and salmon for the 30 participants 

In case you missed it, here is the full text of the article that appeared in November in Women's World Magazine. Please pass it on to anyone you think might be interested. On the basis of this article, many ordered Breakfast Cookies for the first time. Better yet, many have reordered them and have reported to us that the Breakfast Cookies really do help them to control their hunger! Please go to our website for more details on the Breakfast Cookie Diet.



Having canned salmon (preferably wild!) in your pantry means that you are never very far from putting a simple dinner or lunch on the table. I've been experimenting with salmon cakes and this one uses cooked quinoa and a tablespoon of mayonnaise (Hellman's canola, of course) as the binder. It's a handy recipe for when you're preparing just one can of salmon. If you're preparing two cans at a time, you can use one egg as the binder and either quinoa; oats or brown rice. For the herbs use fresh or dried dill or parsley or whatever you have on hand, including curry powder.

1 can wild salmon, reserving the liquid in case you need it to moisten the mixture

1 tablespoon minced onion or shallot

1 tablespoon minced green pepper or celery (optional)

1/4 cup cooked quinoa (cooked according to the instructions on the package).

I like the mixed color quinoa but any will do.

1 Tablespoon mayonnaise (Hellman's canola, of course, for the added Omega-3s)

1 Tablespoon fresh or 1 teaspoon dried herbs

Salt and pepper to taste.

Mix ingredients together in a bowl using a fork and adding the reserved liquid if the mixture seems to dry. Salt and pepper to taste.

Shape into 2 patties and let rest for 10 min or so in the fridge -- if you have the time.

Saute until nicely brown on both sides in 1 Tablespoon canola oil or butter. 

Serve with a slice of lemon and a salad, adding brown rice or quinoa as the side if desired.

Hello Valued Customers and Fans,

Just to let you know that we are back up on Amazon (for those of you who prefer to order that way). We apologize for the disruption but needed to change our pack size -- which took some time. 

Also, in the process of making that seemingly-small change, we lost all our reviews so would greatly appreciate any of you who have ordered from Amazon speaking up in our behalf. Thank you! 

Best,

Susie's Smart Cookie 

Hi Susie,

 

Thanks so very much for adding the expedited shipping charges to your website as well as offering the discount code!  I have just placed another order and used the code; thank you so much!  

 

I really appreciate your personal and great service, and I love your cookies!  I feel like they have made a nice difference in my eating plan.

 

I will continue to purchase your cookies as well as tell others about them.  I would love if I was able to purchase your product locally, so if and when you set that up please let me know.

 

Once again Susie, thank you for all of your great service and product!  Happy New Year!

 

Karen

It's getting close to Christmas so tomorrow I'll be making my family's favorite Christmas dessert. 

It is none other than Nancy Reagan's Persimmon Pudding, which my sister-in-law Jenny Howell introduced our family to oh so many years (decades!) ago.

I always make several changes to the recipe to make it high in Omega-3s (and with a good Omega-6 to Omega-3 balance); and nobody, I promise, will know the difference. We're very lucky if we have any left for breakfast the next day. The kids love the flaming part of the pudding -- and the pudding too. Here's Nancy's original recipe with my suggestions. The next time you hear, "Oh, bring us a figgy pudding," think of this and sigh. The only trick to this recipe is buying the persimmons well ahead of time so that they are truly ripe (i.e.,soupy). I steam my pudding in a pressure cooker so it only takes 25 minutes or so to cook.  Merry Christmas to all and to all a steamed pudding!!

• 1/2 cup melted butter (grass-fed butter, of course!)

• 1 cup sugar

• 1 cup flour, sifted (to make this high in Omega-3s, I use 3/4 cup flour and 1/4 cup flaxmeal) 

• 1/4 tsp. salt

• 1 tsp. ground cinnamon

• 1/4 tsp. nutmeg

• 1 cup persimmon pulp (2 to 3 ripe ones)

chopped walnuts about 1/4 cup

• 2 tsp. baking soda

• 2 tsp. warm water

• 3 tbsp. brandy

• 1 tsp. vanilla

• 2 eggs, slightly beaten (Omega-3 eggs, of course!)

• 1 cup seedless raisins

Stir together the melted butter and sugar. Mix the flour and flax with salt, cinnamon, and nutmeg and add to the butter and sugar mixture. Add the persimmon pulp, soda dissolved in warm water, brandy, and vanilla. Add the eggs, mixing thoroughly but lightly. Add the raisins and nuts. Put in a buttered steam-type covered mold and steam two and a half hours. Flame at the table with brandy and serve with the Brandy-whipped cream sauce below.

Brandy-Whipped Cream Sauce

• 1 egg (Omega 3 egg, of course!)

• 1/3 cup melted butter (Grass-fed butter, of course!)

• 1 cup sifted powdered sugar

• Dash of salt

• 1 tbsp. brandy flavoring

• 1 cup whipping cream (Grass-fed if available)

Beat the egg until light and fluffy. Beat in the butter, powdered sugar, salt, and brandy flavoring. Beat the cream until stiff. Gently fold it into the first mixture. Cover and chill until ready to serve. Stir before spooning on the pudding.

All this needs now is the brandy. Merry Christmas

After querying us about the Breakfast Cookie Diet, Woman's World Magazine ran a great piece about the diet and Susie's Smart Cookie in its November 9th issue (on the stands now)

Here's a snippet from the article (please check out the whole piece in Woman's World Magazine):

Shalini Yassin, 36, discovered Susie’s
cookies at a health-food store. When she
started eating them for breakfast and
lunch, she whisked off a size in a week.
“I love, love, love the cookies. They’re
so moist and rich,” says the New York
bank manager. “And they really take my
cravings away. I feel less hungry overall
and I want far fewer sweets.” Reader
Anna DeHaven agrees. When she tested
the cookie diet, she dropped a quick
pound a day.

It's a fun article (thank you, Beth Weissman, for pulling it together), and it taught me a great deal about my own cookies! They really are an effective weight loss tool, as well as being a great breakfast to-go. One of the best things about using them as a diet tool is that you don't experience the sugar cravings you do on most diets.