We’re Going Boating

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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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My husband is awesome, but he sometimes forgets to tell me about plans he’s made for the two of us– like today, for instance, when he told his friend we’d go on his boat. I’m not complaining (boating + friends is lots of fun), but I was sure surprised when Mal told me this at 9 o’clock this morning! 😯


After waking up at the Hotel Veritas, we met Dave and Marie at their apartment and drove down to Duxbury to go boating with a bunch of our friends.


Hello, Captain Dave! 😀


Everyone came prepared for the day with coolers and bags full of supplies.



Of course, we had plenty of snacks for the beach. Marie and I dug into the pita chips and spinach dip right away. I am totally addicted to pita chips. Once I start, I can’t stop. I must have eaten 50 of them!


We also had plenty of “adult beverages” on hand. I drank my face off a lot last night, so I stuck to water today.


There were also lots of beach games, like Polish Horseshoes and Bocci.



Mid-afternoon, we took a break from playing on the beach to make some ham and cheese sandwiches for lunch.


I had spicy mustard on mine.


M & T at the beach! 😎



We got home from boating around 6:30 pm, so I whipped up a quick salad for dinner with leftovers from the fridge. In the mix: greens, carrots, cucumbers, pinto beans, brown rice, and Athenos feta.


After dinner, I felt like doing some baking (I’m so random), so I made some Carrot Cake Cookies. Obviously, I was inspired by the Carrot Cake Bread Pudding from last night! 😉


Carrot Cake Cookies

Makes 12


  • 1 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup maple syrup
  • 1/4 cup canola oil
  • 1/2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/2 cup grated carrots
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts


  1. Preheat oven to 325*F.
  2. Combine all ingredients in a large bowl. Mix well until batter is blended evenly.
  3. Use a tablespoon to portion cookies on a greased baking sheet, approximately 1-2 inches apart.
  4. Bake cookies for 15-18 minutes until cooked through.
  5. Remove cookies from baking sheet and allow to cool on wire rack.
  6. Eat and enjoy!


Delicious cookies! I’m a big fan! 😀


I’m chilling with M & M on the couch for a little while then heading straight to bed. I’m exhausted from a fun day in the sun!

Good night! 😀

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