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Very CNC

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Hi, I'm Tina!

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

Fit + Fueled

An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.
Get all the tools to take your physique into your hands. Over six-months, you’ll transform your life, mindset, and body in this program that’s part-course, part-coaching, and part-community.
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weight loss

As I was uploading my photos into Ecto for this post, I realized that it was very Carrots ‘N’ Cake-like. It starts with a healthy salad, ends with dessert, and there’s a cute pug in the middle. Doesn’t it just scream CNC?!? 😉

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After a 4.5-hour bus ride home from NYC, Mal picked me up from the T station and we headed straight home to make dinner. We were both starving, so we threw together a quick and easy meal. We enjoyed a couple of arugula salads with tomatoes, cucumbers, mushrooms, broccoli, celery, red onion, leftover Pasta Ponza, tomato-basil feta crumbles, and balsamic vinegar. It was a pretty kick-ass salad, if you ask me! 😀

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While Mal and I enjoyed dinner on the front porch, Murphy hung out in the yard. (Gosh, he’s adorable! Look at that pug face!!)

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For dessert, I whipped up a batch of Peanut Butter Chocolate Chip Blondies. Oh, yes, I did! 😀 I had a serious craving for one after seeing them at Magnolia this afternoon, so I used Courtney’s Granola Blondies recipe to inspire my own.

Peanut Butter Chocolate Chip Blondies

Makes 12 bars

Ingredients:

  • 1 cup all-purpose flour
  • 1-1/4 cup packed brown sugar
  • 1 egg
  • 1 egg white
  • 1/4 cup canola oil
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 cup peanut butter + chocolate chips

Directions:

  • Preheat oven to 350*F.
  • Combine all ingredients in a large bowl; mix well.
  • Spread batter into an 8X8 baking pan, coated with nonstick cooking spray.
  • Bake for 30-35 minutes or until golden brown.
  • Allow to cool before cutting into bars.
  • Eat and enjoy!

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Holy delicious! Be sure to give this recipe a try! I’m going back for blondie #2!

G’night! 😀

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