Carrots 'N' Cake » Recipes

Top 12 in 2012: January

Tina — Tue, 31 Jan 2012 20:11:16 +0000

I want to keep track of my favorites posts from the year, so here are my top 12 from January. Enjoy!

How I Chose My Protein Powder

I swear there are some mornings that my iced coffee tastes better than others. Today was one of those days. Holy yum! Cold, creamy goodness in a glass. Hey, sometimes, it’s the little things in life… Breakfast Along with my iced coffee, I enjoyed a Coconut Protein Pancake.

Apple Crisp Light

Remember my mom’s recipe for Apple Crisp? It’s seriously delicious and one of my favorite desserts ever, but, sadly, it’s not at all healthy. I mean, there’s a cup of sugar and a full stick of butter in it.

“Oatmeal” Minus the Oats

Last night, within minutes, I received two emails from readers asking very similar questions about breakfast and protein: I’m so sorry to say that I just don’t like oatmeal. You’re so creative with it and i know it is a great source of protein but I just can’t get into it.

Running + CrossFit: A Match Made In Heaven?

Now that I’ve been doing CrossFit for almost a month, I’ve noticed that it really interferes with my running— not really my motivation to run, but my physical ability to actually do it. Typically, I’m too exhausted to run after a CrossFit workout, so I try to run before, but, sometimes, my body is just too exhausted.

Bob Harper on CrossFit, The Biggest Loser & His Last Meal on Earth

Awhile back, Quaker Oats invited me to participate in a conference call with Bob Harper along with a few other bloggers. The call was scheduled on the same day as the NASM Live Workshop, so I wasn’t able to attend, but Quaker folks kindly offered to coordinate a one-on-one email interview with Bob.

NASM Certified Personal Trainer Q & A

Hi, guys! Look what arrived in the mail this afternoon! My NASM Certified Personal Trainer certificate! Woohoo! I figured receiving my certificate in the mail today was a sign that I should probably reply to your questions about NASM, so here’s a little Q & A.

Lunch with Ellie Krieger

Hi, guys! I just got back from having lunch with Ellie Krieger. No big deal. Lunch This afternoon, Kris, Karen, and I met Ellie at Cookshop for lunch. (Kris and Karen are the PR folks from the California Grapes Commission.) Cookshop was a great spot for lunch.

How I Started Running

Good morning! Check out last night’s Workout of the Day: Hmm… Surprise WOD? I should have known then that it was going to be a killer workout! (Our coaches didn’t post the WOD because they thought people wouldn’t come if they saw it ahead of time! Ha!)

How Much Exercise Is Too Much?

Yowsahs. Last night’s WOD was another killer CrossFit workout! Two days in a row of tough workouts, and I’m spent. Today is most definitely a rest day. Check out last night’s WOD: Strength: Overhead Squat 5-5-5 WOD: “Helen’s Ugly Cousin” 15 Minutes As Many Rounds As Possible of: 400 meter run 21 Sumo Dead Lift High.

Mostly We Don’t Remember The Days; We Remember The Moments

It’s never a dull day in the Haupert house! I live with the two biggest clowns ever. So, I haven’t been totally truthful with you guys about my life lately. Not because I have something to hide, but after my ex passed away last summer, I’ve been hesitant to share the really personal details of my life.

Mohegan Sun WineFest ’12

Wow! What an event! I’ve attended all sorts of wine tastings over the years, but nothing like Mohegan’s Sun WineFest! Featuring beer, wine, specialty spirits and delectable dishes this weekend extravaganza has something for everyone. Wine and beer enthusiasts can select from over 1,000 brands or enjoy tastings of specialty sponsor spirits.

At-Home and Budget-Friendly CrossFit Ideas

In the past several weeks, I’ve received a ton of questions from you guys asking for cheaper and at-home ideas for CrossFit. It seems that quite a few of you want to try it, but don’t live near a CrossFit location and/or don’t have the funds to afford a membership.

Pumpkin-Quinoa Muffins

Tina — Thu, 17 Feb 2011 15:35:18 +0000

Quinoa seems to be the grain* of the week! First oatmeal and smoothies, now muffins!

The quinoa and canned pumpkin make these muffins very moist. The dominate flavor is pumpkin, but there’s also a subtle nuttiness from the quinoa, which also gives the muffins a protein boost. The raisins and walnuts add just the right amount of texture and crunch.

Ingredients:

1 cup whole wheat flour
1/2 cup brown sugar, packed
1.5 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup canned pumpkin
4 tbsp butter, softened
1/2 cup quinoa, cooked
1/2 tsp vanilla extract
1 egg
1/3 cup raisins
1/3 cup walnuts, chopped

Directions:

Preheat oven to 375*F
Coat muffin tin with non-stick cooking spray or line muffins cups.
Combine all ingredients in mixing bowl; blend well.
Pour batter evenly into muffin tins.
Bake for 35-40 minutes until muffins are cooked through.
Allow to cool before enjoying.

Makes 12 muffins

* Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient “grain” once considered “the gold of the Incas.” [source]

Recipes

Tina — Tue, 10 Aug 2010 02:31:24 +0000

I love to cook and try new recipes. The majority of my favorite recipes are easy and quick to make– most can be made, start to finish, in 60 minutes or less. Please check back from time to time for new additions. Enjoy!

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Baked Kale Chips

Tina — Thu, 08 May 2008 11:23:00 +0000

I never thought that kale could taste so delicious until I discovered kale chips.

Kale chips are a nutritious snack that taste almost like potato chips. And, like potato chips, I can’t stop eating them after just one!

Ingredients

1 bunch kale
1/2 tablespoon olive oil
1 teaspoon sea salt

Directions

Preheat an oven to 350 degrees F. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
With a knife, remove leaves from the thick stems and tear into bite size pieces.
Wash and thoroughly dry kale. (I use a salad spinner.)
Drizzle kale with olive oil and sprinkle with sea salt.
Bake until the edges brown, but are not burnt, 10 to 15 minutes.