Home Improvement

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots β€˜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, Mal!! :mrgreen: Whatcha doing on the roof?

My husband was en fuego with the home improvement projects today. He got so much done!! His “Honey Do List” is looking really good! πŸ˜‰


First, Mal tackled the gutters.


Which made a mess of our yard.


And totally confused the pug. Murphy even started whimpering at one point! I guess he was really worried about “Dad.”


Then, Mal accomplished a bunch of indoor tasks. I had no idea he was so handy!

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I’m not very skilled when it comes to home improvement projects, so Mal sent me to Lowe’s to buy “cool” things like flood lights and a Shop-Vac. I also purchased a couple of new floor lamps, so that part of the trip was fun! πŸ˜‰


I only made one recipe from Rocco’s 5 Minute Flavor (as part of my Cookbook Challenge), so, tonight, I whipped up another dish from his book:Β Gnocchi with Toasted Garlic, Walnuts & Bitter Greens. But, as usual, I did my own thing and substituted a few ingredients and changed some measurements, so here’s my version of the recipe!

Tortellini with Toasted Garlic, Walnuts & Collard Greens

Serves 2


  • 1 (9 oz) package of refrigerated tortellini
  • 1/4 cup olive oil
  • 5 cloves garlic, chopped
  • 1 cup walnut halves, slightly crushed
  • 3 cups collard greens, chopped
  • 1/4 grated Parmesan


Bring a large pot of water to a boil. Add tortellini and cook according to the package instructions. Drain.

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While pasta cooks, heat the olive oil in a large sauté pan until hot. Add the garlic and walnuts and cook until the garlic is golden brown and the nuts are aromatic, about 3 minutes.


Then, add the greens to the pan and season with salt and pepper.


Cook, stirring frequently, until the greens are wilted.


Add the tortellini to the pan and toss to coat. Sprinkle with grated Parmesan and serve immediately.


Another great recipe from Rocco! πŸ˜€

I really like that this meal came together so quickly. From start to finish, it took about 15 minutes and it was soooo simple. I love these kinds of recipes! πŸ˜€


For dessert, I enjoyed a glass of eggnog and a dark chocolate Adora disk.


Thank goodness eggnog is only a once-a-year treat because I just want to keep drinking it! But, sadly, too much makes my stomach very unhappy. One small glass is all it can handle.

I’m chilling with M & m tonight. After the day we had, we’re in the mood to relax.



  1. I love nuts + greens + pasta. I’m also a big eggnog fan, but can’t handle much dairy. Try Silk Nog. The taste is pretty close to the real thing.

  2. Do you know, I’ve never had tortellini in my life?? That’s what you get for growing up in a family with wheat, beef, tomato, and dairy allergies! I’ll have to rectify this soon πŸ™‚

  3. Hey Tina, my husband and I just bought a house this year, too (in June). A good website for you: consumersearch.com. It compiles the reviews of people (and Consumer Reports, I think) and gives you the best products. It’s been really helpful for us as we’ve bought tools, etc. Hope it helps!

  4. I could never get into Egg Nog. It reminds me of a liquid Creme Brulee which I was never a fan.

    Glad you got so much done today. Have a wonderful Sunday!

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