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Trimarni is place where athletes and fitness enthusiasts receive motivation, inspiration, education, counseling and coaching in the areas of nutrition, fitness, health, sport nutrition, training and life.

We emphasize a real food diet and our coaching philosophy is simple: Train hard, recover harder. No junk miles but instead, respect for your amazing body. Every time you move your body you do so with a purpose. Our services are designed with your goals in mind so that you can live an active and healthy, balanced lifestyle.

Trimarni Blog

A blog dedicated to exercise, nutrition and my life

Oatmeal Raisin Cookies

Marni Sumbal

I don't know many triathletes (or people) who don't love warm oatmeal raisin cookies. Unfortunately, the cookies that you get at a fast food place or in the grocery store are filled with sugar and calories.
For example, ONE Subway oatmeal raisin cookie:
200 calories, 8grams fat, 17g sugar.
Not so bad if you eat one every now and then but if you are ordering a meal at Subway (drink, sub and coffee) you could easily 600+ calories in one sitting. As I mentioned, not so bad every now and then but the mindset of Americans is to get your money's worth and to get the "combo" whenever eating out.

If you love oatmeal, raisins and well, cookies, then you will LOVE my healthier version of the typical homemade oatmeal raisin cookies.


Oatmeal Raisin Cookies


1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 tbsp. olive oil
1/8 cup light brown sugar
1 large egg
1/2 apple (shredded)
1 teaspoon vanilla extract
1 1/3 cups rolled oats
1/2 cup raisins

1. Preheat oven to 375 degrees.
2. In small bowl, whisk the flour, baking powder, baking soda and salt.
3. In large bowl, mix (beat) together the olive oil and brown sugar. Mix in the egg, apple and vanilla.
4. Stir in the dry ingredients and then add the oats and raisins.
5. On two non-stick baking sheets, lined with parchment paper (you can also use non stick spray), spoon 1 spoonful of batter (you can use an ice cream scooper if you want even cookies, I prefer uneven cookies), onto the baking sheet. Drop the batter about 2-3 inches apart.
6. Cook for 10-12 minutes or until the top of the cookie is slightly firm.