My Eats Lately

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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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Good morning and happy Thursday!

My previous eats post was a big hit with you guys, so here’s another one with some of my (more interesting) meals lately!

Coconut butternut squash with cinnamon and chickpeas

Sounds a little random, right? Well, trust me, this is one delicious and satisfying meal. (I’ve been eating it a lot for breakfast lately. Sometimes I mix in canned pumpkin.)

Here’s how I make it: Melt coconut oil in a fry pan, and then add frozen diced butternut squash, cinnamon, and chickpeas. Cook butternut squash for about 5-7 minutes or until it’s no longer frozen. Unfortunately, I don’t know the exact measurements of the ingredients (I just eyeball it), but I’d say I use 1-2 cups of butternut squash, 1/4 cup of chickpeas, 1 tbsp of coconut oil, and 1/2 tsp of cinnamon.

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Cinnamon-coconut bananas with fresh blueberries

This meal is very similar to the one above. I cook banana slices in coconut oil and then add some cinnamon. When the bananas are all warm and gooey, I transfer them to a bowl and then add fresh blueberries and a scoop of almond butter. Delish!

Approximate measurements: 2 bananas, 1 tbsp coconut oil, 1/2 tsp cinnamon, and 1/2 cup of blueberries.

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Coconut-mint iced tea lattes

Ok, it’s just mint iced tea with Silk vanilla coconut milk, but doesn’t “iced tea latte” just sound really fun? I brew the iced tea at home (just regular mint tea, chilled) and then add ice and vanilla-flavored coconut milk for a little sweetness.

Approximate measurements: I put ice in my glass and then fill it 2/3 of the way with iced tea and the rest with coconut milk.

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Refrigerator surprises

I did a huge-ass Sunday cook-up this week because I didn’t want to turn on my oven any more than I needed to during a heat wave. Here’s what I made:

  • spaghetti squash
  • sweet potato wedges
  • maple-roasted baby carrots
  • honey-roasted parsnips
  • roasted zucchini
  • garlic mustard drumsticks
  • chicken breasts
  • chickpeas (soaked overnight and cooked)
  • garlic hummus
  • garbanzo bean “English muffins”

And here are some additional ideas for Sunday cook-ups!

huge cook-up

Ok, back to the “refrigerator surprises””¦

Basically, I just use spaghetti squash or fresh spinach as a base and then top it with random goodies from my cook-up and eat it cold, like a salad. Sometimes, I throw in some avocado too.

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Maple-roasted baby carrots

I am obsessed with these things. They’re so easy to make and incredibly tasty. I snack on them all day long.

To make: In a large mixing bowl, add 1 bag of baby carrots (16 ounces), 1.5 tbsp olive oil, 1 tbsp maple syrup, and 1/2 tsp sea salt. Roast in oven for 25 minutes on 425 degrees F. Try not to eat them all at once. (The honey-roasted parsnips, mentioned above, were made the exact same way, but I used honey instead of maple syrup.)

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Nikki’s vanilla cake batter coconut butter

I’ve been putting it in the fridge and eating it straight from the jar. Holy yum!

nikki's coconut butter

Ginger beer!

Love, love, love!

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Garbanzo bean English muffins and pancakes

I’ve been experimenting with Garbanzo & Fava Flour lately, and I baked a batch of little muffins the other day. I usually cut them in half, toast, and then spread almond butter on top, like an English muffin. I also turned them into pancakes (I guess?) by frying them in coconut oil and then topping them with maple syrup and fresh blueberries.

To make: Combine 1 cup garbanzo bean flour with 1 cup of water, 3 tbsp olive oil, 1 tbsp honey, 1/2 tsp cinnamon, and 1/2 tsp sea salt. Pour batter into 6 muffin cups. Bake for 20-25 minutes on 325 degrees F.

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Coffee almonds with chocolate chips

I love the coffee almonds from Blue Diamond. I love them even more when I eat them with cold chocolate chips from the refrigerator. Coffee + almonds + chocolate = the best.

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Question of the Day

Whatcha eatin’ lately?

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