Chicken Bacon Ranch Collard Wraps

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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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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.
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GAH!!! Look what’s happening in Massachusetts right now: MORE SNOW… and a whole heck of a lot of it! The circled area below is where we live and, hello, we could get more than 2 feet of snow! WHERE is spring!?! Stay safe, everyone!

The pretty snow scene below was taken at 7:00 AM before the storm really started. Rumor has it that it’ll go well into the night! Oy.

Quinn and I were awake bright and early, so we made Dada his favorite pancakes.

I made a gluten-free version, which turned out amazingly! I’ve actually been trying to perfect it for awhile now, and I think I finally did it! 🙂


Directions: Mix all ingredients together until smooth. Pour batter onto a pre-heated, lightly oiled griddle. Cook on medium-low heat and flip ounce. Serve immediately with your favorite toppings.

After breakfast, the rest of the morning was spent lounging around the house and playing with Hydro Super Sand, which dries instantly once it’s removed from water. It’s really neat. Quinn loved it!

For lunch, I whipped up some Chicken Bacon Ranch Collard Wraps. I mixed together some shredded chicken with ranch dressing, bacon, and chopped tomatoes and then wrapped it all in a big collard leaf.


It’s nap time now, so I’m catching up with work.

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