5th and Wine

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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.

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I absolutely loved 5th and Wine!! What a cool place! I could totally see Mal and I hanging out there, drinking wine, and chatting away. But, spending time there this evening actually made me miss my husband (and dog) quite a bit. As much fun as I am having in Scottsdale, I can’t wait to see their adorable faces tomorrow night!


Anyway, enough about my guys! 😉

I really had a great time tonight. I love these blog trips because I get to meet so many wonderful bloggers and learn so much from them. Everyone seems to have their methods for blogging and doing “business,” so it’s interesting to compare notes and take away pieces that will improve my own blog. It’s also helpful to bounce ideas off one another since we all seem to understand what each other is going through. Plus, it’s an amazing support system. Everyone wants to share ideas and help each other out.


Speaking of wonderful bloggers, here are Jenna and I at dinner! 😉


And here are a couple of our fabulous dinner companions: Katie and Maria! I love these ladies! 😀


I really enjoyed tonight’s dinner, which was lots of small plates— my favorite! :mrgreen:

We started with an Antipasto Plate with prosciutto, Italian ham, salami, Coppa ham, roasted olives, marinated grape tomatoes, roasted peppers, Brie, Cambozola, aged white cheddar, goat cheese, Grana Padano, and ciabatta bread.


Cheese plates are basically the love of my life (besides my husband), so, of course, I dominated them. I’m surprised anyone else at the table had a chance to eat any cheese! 😉


The next course was a Veggie Salad, which was made with avocado, white and green beans, grape tomatoes, jicama, mozzarella, and herb vinaigrette. It was very similar to last night’s Chopped Salad, but much fresher.


Then, we had a Bruschetta Duet, which was prosciutto, Mascarpone cheese, figs, and tomato jam as well as apples, brie, fig jam, honey, and agave nectar. So delish! I love all things bruschetta.


We also enjoyed Sliced Herb-Crusted Chilled Tenderloin with Horseradish Cream and Shrimp Scampi with Garlic Lemon Butter Sauce.


The tenderloin was excellent– flavorful and tender– but I never had a chance to try the shrimp.


After filling up (on cheese), I didn’t have much room for dessert, but I managed to fit a piece of New York Style Cheesecake into my stomach. (If you didn’t realize by now, I have extra stomach for dessert! 😉 )


My car to the airport leaves at 6:30 tomorrow morning, so my bed is calling my name. Good night!

P.S. I’m hosting a feta giveaway, which includes coupons, a recipe booklet, water bottle, 1-month membership Life Time Fitness, salad container, and a Built NY lunch bag. You can enter here! 😀

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