Mastermind Weekend 1/16

Hey there!

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.


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.

After working on my computer all morning long, I spent the afternoon doing chores around the house. This Sunday was not a day of rest for me. But, truth be told, some of my “chores” included fun tasks like baking and cooking! 😉


But, now I feel prepared for the week ahead.

The house is clean, the refrigerator is stocked”¦


And four loads of laundry are washed, dried, folded, and almost put away. I always seem to lose my motivation at that final stage. Usually, there are piles of laundry on my dresser until Tuesday or Wednesday, but my goal is to have everything put away by the end of the night. 



I was so involved with my chores that I totally forgot about lunch until my stomach started to grumble. It was on EMPTY, which meant: FOOD NOW! So, I threw together a quick arugula salad with grape tomatoes, shredded carrots, and Asian Ginger Plum Dressing.


I also reheated some leftover fondue, which I sopped up with chunks of French bread. 


I <3 cheese.


And then I did some baking! 😀

Salted Oatmeal Chocolate Chip Cookies

I love it when sweet and salty come together, especially in baked goods. So, the combination of chocolate, maple syrup, and brown sugar with sea salt and walnuts made my mouth very happy! Mal liked these cookies a lot too. He’s already requested another batch to take with him to work! This recipe is a keeper! :mrgreen:


Makes 3 dozen cookies


  • 2 cups rolled oats
  • 1.5 cups whole wheat flour
  • 1 cup brown sugar
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 stick of butter, softened
  • 1.5 cup chocolate chips
  • 1 cup chopped walnuts (optional)
  • Sea salt


  • Preheat oven to 325*F. Coat a baking sheet with non-stick cooking spray.
  • Combine all ingredients in a large bowl and mix well.
  • Use a tablespoon to portion out dough onto baking sheet. Sprinkle with sea salt.
  • Bake for 12-15 minutes until edges of cookies start to brown.
  • Allow to cool before serving.


For dinner tonight, I brought back an oldie, but goodie!

Growing up, my mom used to cook Chicken Stir Fry for dinner at least once a week. My mom worked at a farmstand, so we always had veggies in our kitchen, so it was a quick and easy meal for her to throw together. My sister and I both loved it, so stir fry was a win-win for our family. So, you’d think I’d make it all of the time now, but, somehow, I always seem to forget about it– until tonight!


In the mix: carrots, broccoli, snap peas, mushrooms, chicken, soy sauce, and brown rice.


2010-12-02 001

Dear Chicken Stir Fry,

I will never forget about you again.




I’m having Salted Oatmeal Chocolate Chip Walnut Cookies for dessert and watching a movie with M & m. I can’t believe the weekend is already over!



  1. Tina – I was thinking of trying your cookie recipe. Is there no baking powder or baking soda in the recipe? I was wondering what helps the cookies to rise…

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