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Chimichurri at 6:15 AM

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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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It’s totally normal to make Chimichurri at 6:15 in the morning, right? I thought so. I had planned to make it last night, but the evening got away from me. And, before I knew it, Quinn was in bed and the last thing I wanted to do was wake him up with the sound of our food processor, so I waited until he was awake this morning.

My Chimichurri “recipe” isn’t much of a recipe at all. I just throw everything in the food processor and hope for the best. #notfancy Here are my very approximate measurements:

  • 1 bunch of cilantro
  • 1 bunch of parsley
  • 1/4 cup extra-virgin olive oil
  • 2-3 tbsp minced garlic
  • juice of 1 lemon
  • sea salt
  • 2-3 tbsp grated Parmesan
  • 2-3 tbsp sunflower seeds

Ta-da! It actually turned out more like a pesto than traditional Chimichurri.

The morning flew by, so I grabbed a frozen gluten-free waffle (from Trader Joe’s) and topped it with almond butter mixed with collagen for a quickie breakfast.

Big meeting at the new DTFN office! 🙂

When I got to work, I snacked on a banana.

And lunch was fresh Chimichurri sauce mixed with shredded chicken and greens. Delicious!!

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