Labor Day Brunch

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Hi, 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.

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Our friends have been such wonderful hosts to us this past week, so Mal and I let them sleep in while we cooked-up a delicious Monday morning brunch.

Mal whipped up a batch of his “secret ingredient” pancakes.


While I prepared a warm cinnamon-pear topping for the pancakes.


How to:

  • Chop 2 pears into small pieces
  • Combine pears, 1 tbsp agave nectar, 1 tbsp lemon juice, 1/4 tsp cinnamon in small bowl
  • Melt 1/2 tsp of butter in fry pan
  • Add mixture to pan and heat until pears are soft

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I also made a mixed berry-maple syrup topping for the pancakes by warming maple syrup on the stovetop and adding frozen berries.

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I love Marie’s adorable, retro Pyrex bowls! She has pink ones too!

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I ate 2 pancakes topped with pears and a squirt of agave nectar. Delish!!!

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I’m on my second glass of iced coffee, so I’m feeling really caffeinated! I think it’s time to run off some of my energy!

See ya later!

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