Inside is a Little Bit of Everything

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!

This morning, I’m off to Phoenix for Beautycounter’s L.E.A.D. conference, which, in all honestly, I’m still surprised that I’m attending. Even this time last year, I wasn’t doing all that much with this part of my business. Sure, I loved the products, but I felt totally lost with what to do. Fast-forward to today, and things have really taken off. Now, I have a rockstar team of 8, and I’m absolutely loving what I’m doing. I never thought Beautycounter would become such a big part of my life, but I’m sure glad I decided to take the jump. Timing is everything, right?

Anyway, I have a hodgepodge blog post for you today. It’s a little bit of everything, so I hope you enjoy it! 🙂

REMINDER: The April group for Master Your Macros kicks off Monday. If you’re looking to make a change in your diet and mindset about food, now is the time!

We visited the New England Aquarium Tide Pool Open House at Derby Street over the weekend, and Quinn absolutely loved it. The tide pool is coming back during April vacation (4/17), so keep a look out for tickets!

The nice folks from Pamela’s sent me some of their pancake mixes to try. We love a good Pancake Sunday in our house, so we tried the gluten-free protein pancake mix first. There’s 10g of protein per serving!

It was definitely a hit and everyone ate them right up – and we even got some protein in our tiny picky eater!

I stumbled upon this oldie, but goodie recipe and whipped up a batch mid-week since we had some super ride bananas that needed to be used up sooner than later! It still quite the delicious cookie recipe!

Lots of people have asked me about the Chocolate Donut Seasoning that I use, and it’s from Flavor God. I’m obsessed! 🙂 I put it on everything – banana slices, rice cakes with nut butter, strawberries, smoothies, oatmeal, etc.

I found this old photo of Quinn the other day. Ooooh, my sweet boy… I’m really starting to miss the baby days. Does this happen to every mom as their kids get older? It’s kind of heart-breaking. I love seeing him grow, but my heart aches for the days when he was small. It goes by too fast.

I also found this ridiculous photo of Murphy! 🙂

Here’s a vegetarian power bowl that I made for lunch the other day. It clocked in with 21g of protein – thanks to lentils, pumpkin seeds, and good ol’ vegetables!

I’m off to Phoenix! I’ll have a full recap when I return, but, in the meantime, be sure to follow along on Instagram Stories!




    1. Sure thing! It’s lentils, sautéed leeks, roasted parsnips, arugula, pumpkin seeds, and a French mustard marinade that I found at Whole Foods.

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