October: Pink, Kale, & Cookies!

October: Pink, Kale, & Cookies!

Wake up, wake up, it’s the first of the month! Today is the first day of October, which means Breast Cancer Awareness Month, National Kale Month, and National Homemade Cookie Month are upon us!

Being an IBS Sister, it’s easy to lose sight that others are suffering from other illnesses because we have a syndrome that keeps us constantly guessing how to feel better. We get so consumed in our ailments, that we sometimes forget what other women are going through. For all of my IBS Sisters also battling with breast cancer, this month is about you! You are a FIGHTER, times two!

downloadOctober is also National Kale Month. Check out the Easy like a Sunday Afternoon Snack in my previous post, and the Kale Chips in the recipe section! Also, adding kale to your juice or choosing kale when buying juice for a cleanse, is a healthy super-food option!


Lastly, we get a great excuse to indulge with cookies; National Homemade Cookie Month! With the cooler temperatures among us, snuggling under a flannel blanket with a warm cookie, a cup of tea, or a cold glass of almond/coconut/soy/rice milk, is good for the soul!

Try this recipe for Homemade, IBS Friendly, Coconut Oatmeal Almond Cookies. #YUM!


(yields about 20 cookies)

1/2 cup melted coconut oil

1 cup of brown sugar

1 egg or 3 tablespoons of egg whites or 1/4 banana

1 teaspoon of vanilla or almond extract

1 cup of coconut flour or almond flour

1/2 teaspoon of sea salt

1/2 teaspoon of baking powder

1 1/2 cups of old fashioned oats

1/4 cup or 1/2 cup of coconut flakes

1/4 cup or 1/2 cup of chopped almonds


1. Preheat oven to 350 degrees.

2. Beat melted coconut oil and sugar until creamy. Beat in egg or egg substitute and extract of choice until mixed well.,

3. In a separate bowl, combine flour, salt, baking soda and oats. Stir dry ingredients into wet ingredients. (If dough is too moist, add a tablespoon or two of flour and mix in). Stir in chopped almonds and coconut flakes.

4. Spoon by rounded tablespoons onto cookie sheets lined with parchment paper. Bake for 9-11 minutes or until the bottoms turn golden. Remove and let cool for several minutes before moving to a cooling rack.

IMG_0984 (1)

Happy October Sisters! I’m looking forward to a fresh start this month!


Written by


Leave a Reply

Your email address will not be published. Required fields are marked *

Get latest news and updates delivered straight to your inbox.


Welcome to IBS Sisters! Thanks for stopping by! On this site, you will have access to inspiration, IBS friendly recipes, and other fun and exciting content! Follow my journey to becoming a Health & Wellness Lifestyle Coach, 2017!
Follow @Instagram