Fitness Day + An Easy Chicken Recipe {Sunday}

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.

Hello, hello! Happy Monday, friends! I hope you had a lovely weekend. Let’s get right to it and recap yesterday!


My Sunday started with a wonderful 4-mile run with a bunch of ladies from Kerrie‘s bootcamp. She recently started an informal running club on Sunday mornings, so she invited the folks from our CrossFit box to join along. I’m especially psyched about this because I’m trying to get back into running again and having some people to run with is great motivation.

Yesterday morning was absolutely beautiful for a run””a little chilly, but bright and sunny. I ran with Kerrie and another gal named Kelly, and the three of us kept a pretty good pace (sub 9:00-minute miles) for 4 miles. I’m not going to lie, I was kind of struggling to keep up at times. I haven’t run more than a few miles since last fall, so I was definitely working hard out there. I guess you “lose it if you don’t use it!” It looks like I have some serious training to do in preparation for the ZOOMA half marathon on June 1st.

KFit Bootcamp

After running with KFIT, I swung by Marylou’s for an iced coffee (white chocolate chip) and then headed to 781 to watch the last members’ heat of Open WOD 13.3

Marylou's iced coffee

Once everyone finished the WOD, there was about an hour until the Paleo potluck and the competitors’/coaches’ WOD, so Mal asked me if I wanted to do a workout to kill some time. I wasn’t about to let him workout alone, so we did a short WOD together.

3 rounds for time:

  • 500 meter row
  • 5 pull-ups
  • 5 toes-to-bar
  • 5 power cleans


After our workout, Mal and I drove home to get Murphy. We planned to spend a few more hours at CrossFit for the Paleo potluck and to watch the competitors and coaches compete, so we figured the pug might want to hang out too.


And he did. Murphy loves CrossFit. #crossfitdogs #crossfitpugsofinstagram

CrossFit Pugs

There were so many delicious eats at the Paleo potluck!


Murphy, of course, wasn’t far from the food action.


These Paleo chocolate chip cookies were ridiculous! Holy crap, they were good. I will definitely be making them soon. FYI: I heard the dough is to die for!

Paleo Chocolate Chip Cookies

A little while later, it was time for the competitors’/coaches’ WOD.


Murphy didn’t know what to make of it.


The 781 beasts killed it! Everyone got muscle-ups!!



After spending most of the day at 781, Mal and I headed home to clean the house and get our lives in order for the upcoming week. I snacked on a Mini Babybel Mozzarella from The Laughing Cow while I picked up the house.


A little while later, I had a major craving for green juice, so I whipped up a batch for Mal and me.



A couple of hours later, I started on dinner, which ended up turning out so well and was insanely simple to make. Here’s the recipe!




Preheat oven to 425 degrees F.

Chop peppers and onion and place in a baking dish. Add Rotel, garlic, salt, and pepper.


Remove innards from chicken. Rinse chicken (outside and inside) with water. Pat dry with paper towels. Rub outside of chicken with olive oil and sprinkle with salt and pepper.

Cook chicken upside-down (breasts up) for 25 minutes. Flip chicken (breasts down) and then cook for another 30-ish minutes until a meat thermometer reads 180 degrees F.


Tada! Delicious roast chicken with peppers, onions, tomatoes, and chilies! Yum!


After dinner, I ate a couple of handfuls of almonds and dark chocolate to satisfy my sweet tooth.


Kick Ass Virtual 5K

My friend Abby (and IBD sister) is hosting a Kick Ass Virtual 5K on Tuesday, April 9 to benefit Team Challenge and the Crohn’s and Colitis Foundation. Why April 9th? That was the date last year when Abby scheduled the surgery that would remove her colon. As she writes: “It was a very big and scary day for me but it was also the day I took steps to get my health and my life back.” Abby is on the road to good health now and training to run the 13.1 half marathon in Chicago in June.


Obviously, I’m totally on board for Abby’s Kick Ass Virtual 5K and plan to run on April 9th. I really hope you consider participating too. It’s just $15 to join in, and your money goes to a great cause. You’ll also be entered into a sweet raffle with all sorts of great prizes. Details here!

Question of the Day

Was there ever a food that you didn’t like only to change your mind about it later?

When I was about 11 or 12 years old, I decided I no longer liked chicken. I guess it just grossed me out or something, and I didn’t eat it for a couple of years. But, one day out of the blue when I was in junior high, I decided I liked it again and have eaten it ever since.



  1. A virtual 5k is such a good idea! Confession time: I didn’t eat a hotdog on the bun until I was almost 15 years old! Something about the bread and meat together really weirded me out. I lube them now, but still…there was a time! 🙂

  2. OMG I was 30 years old before I decided maybe I don’t hate avocado and now it is at the top of my list of favorite foods! I eat avocado just about daily. And sushi, I wouldn’t touch sushi until I was 30. And of course, it’s my favorite meal to eat…go figure!

  3. I was a very picky child, so there was a lot that I hated back then that I eat now. A few would be bananas (which I eat daily now), brussel sprouts (which I rarely eat, but really enjoy when I do), and wheat bread. Basically, I’m all about healthier foods that I hated when I was younger.

  4. I used to HATE pears. I think it was the grainy texture or something? But I love them now! Especially juiced with greens + ginger! Yum!

  5. I hated bananas! Their mushy texture totally creeped me out. Now I can eat them and I like the flavor, but I still have to change their texture by either freezing them or mixing them with something else (like oats).

  6. That chicken looks delicious-can’t wait to try that recipe! When i was younger I didn’t care for watermelon (I grew up in the south so that was almost sinful) but at some point in high school or college I just started eating it, and of course I love it! We human beings can be weird sometime can’t we!

  7. How is the green juice working out? Do you find its helping with symptoms and how you feel? Also, still loving that juicer? I think I’m going to get one in a month or two 🙂

  8. I hated eggs any way Mom would cook them when I was growing up. Honestly don’t remember when I got over that but I’m glad I did. We can’t keep enough fresh eggs on hand. Unlike me, my kids love ’em.

  9. When I was little, I used to love goat cheese…. and then I really really didn’t. Not just that I got sick of it, I thought it was so disgusting. Now I like it again. Same thing for Root Beer… I have no idea what that’s all about!

  10. Fun question! :)Fish for sure (and seafood in general) ! I used to think I hated it. Turned my nose up at it every single time. A few years ago, I tried salmon. It was okay but I would only eat it with the skin removed and the lights off (so I couldn’t see what it was). Quirky, I know. Now I’ll eat sashimi (raw fish). Tuna is always a hit, and if we have fish of any kind for dinner, the lights can stay on. I have an amazing recipe for Chipotle shrimp tacos and we ordered fresh Alaskan King Crab for my birthday. I’ve come a long way, baby! 🙂

  11. I have never cared for Brussels Sprouts. But I try them every once in a while made different ways, and I will say the only way I think they are even edible is the newest version you made with the Apple Chicken Sausage & Laughing Cow Cheese Wedges. I’ve made it twice in the past week! I think it tastes better with the Swiss wedges rather than the Garlic & Herb though.

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