Dandy Blend & Spaghetti Squash Pancakes

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.

Hi, guys! Happy Monday! Hope you had a wonderful weekend! After a whirlwind trip to New York City to see Madonna and a bachelorette weekend, I was more than happy to get a full night’s sleep in my own bed last night. I definitely woke up bright-eyed and bushy-tailed this morning!


This morning’s breakfast was a bowl of coconut goodness””thanks to some coconut milk and a little bit of coconut extract.


Mmm”¦ Coconut “Oatmeal” with a scoop of almond butter! So good!

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Did you happen to notice my iced beverage? It’s a lot darker than iced tea, right? It’s actually an “herbal coffee substitute” called Dandy Blend that the company sent me to sample.

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Dandy Blend is made from dandelion root, and it’s caffeine- and gluten-free and easier on the stomach than regular coffee. It comes as a grainy powder, so all you have to do is mix it with water. I added about 1/4 cup of Dandy Blend to my French press, filled it up with warm water, and then put it in the refrigerator to chill overnight.


Dandy Blend doesn’t taste exactly like coffee””it actually tastes more like espresso””but it’s a GREAT coffee alternative. It’s the best I’ve found so far! (Bonus: It blends well with almond milk.) I’m a big fan, and you’ll definitely see a lot more of Dandy Blend on CNC in the future!



I had a bunch of leftover spaghetti squash in the refrigerator, so I turned it into a pancake made with eggs, coconut flour, shredded carrot, and garlic powder, and it turned out great. It was super easy to make, and it’s definitely one of those recipes where you could mix up the batter ahead of time, so you have it ready to use. I actually might do this to use up the rest of the spaghetti squash, which seems to be never-ending.


Spaghetti Squash Pancake


  • 2 eggs
  • 1/2 cup cooked spaghetti squash
  • 1/4 cup shredded carrot
  • 1 tbsp coconut flour
  • 1 tsp garlic powder
  • 1 tbsp coconut or olive oil for the skillet


  1. Combine all ingredients (except oil) in a large mixing bowl and blend well.
  2. Heat a small skillet on the stovetop, add oil, pour in batter, and spread into a disk with a spoon.
  3. Cook pancake slowly on medium-low heat (just like my two-ingredient pancake) for approximately 5-7 minutes (or when batter starts to bubble) and then flip.
  4. Continue to cook for 2-3 minutes on the other side.
  5. Serve warm.

Makes 1

I added some Sweet Potato Wedges on the side of my Spaghetti Squash Pancake, and I finished off lunch with a couple of bites of vanilla cake batter coconut butter.

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The rest of my afternoon includes a trip to the dog park with Murphy and then CrossFit, so I made myself a snack of sliced banana with sunflower butter to hold me over until dinnertime.

Whole Foods “Grape” Possibilities Giveaway

Thanks to everyone who entered the giveaway to win a $50 gift card to Whole Foods. Here’s your winner:


I love freezing green grapes and using them as “fruit ice cubes” in drinks”¦ including wine! And then of course eating them once the glass is empty, haha

Congrats, Kelli! Please email me at tina@carrotsncake.com to claim your prize!

P.S. Pug races in Germany. That is all.



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