My Meal-Making Process

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, friends! How are you? I hope Tuesday is treating you well!


This morning’s breakfast was the usual (French Toast Breakfast Scramble), but I added fresh raspberries and almond butter (x 2) this time. I know, I’m totally unpredictable.

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After breakfast, I took Murphy to the dog park. I planned to run 5 miles today, but my quads are smoked from yesterday’s WOD, so I switched it up with a 2-mile run/walk with the pug.

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It took us almost an hour to cover 2 miles, so our workout was a lot more walking and sniffing and being chased by a German Shepard (Murphy, not me) than running, but it was still a great way to get some exercise into our day.

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After the park, I came home and threw together a quick lunch, which was spaghetti squash mixed with pesto and tuna mixed with avocado on top… yes, all mixed together… in a bowl. Told ya, I’m unpredictable!

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I actually used a can of tuna in olive oil for today’s lunch (instead of tuna in water like I normally buy) after reading a short piece in the November/December issue of Fitness.


Apparently, olive oil is better than water at preserving the tuna’s omega-3 fats. I had no idea! I wasn’t sure if I’d like the consistency/texture of tuna in olive oil, but it was actually pretty good and not all that different than tuna in water. I drained some of the olive oil, but still left a good amount so I’d get the healthy fats.

Ok, so I know I’ve been pretty random with my meals lately, but let me explain the method behind my madness. When I’m putting together a meal, I try to 1) not waste food (so I eat a lot of leftovers) and 2) include protein, fat, and carbs, so I’m satisfied.

My meal-making process sort of goes like this:

  • Stare into fridge and access food/leftover situation
  • Consider and select a protein option
  • Consider and select a fat option
  • “Bulk up” the meal with nutrients (veggies and/or fruit) and carbs
  • Add more flavor if needed (spices, condiments, etc.)
  • Eat!!!


A few hours later, I drank a chocolate protein shake that Mal made this morning, but didn’t finish. It was made with chocolate protein powder, milk, and water.

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I also ate a few spoonfuls of almond butter right from the jar. Holy goodness, I love this stuff. I can’t stop eating it! Someone take the jar away from me!

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fitmixer Boot Camp Giveaway

Thanks to everyone who entered the giveaway to win a free entry to the upcoming fitmixer Boot Camp! Here’s your winner:


For 2013 I want to get back into shape. I’ve gained about 10lbs over the last year and my clothes aren’t fitting. I need some serious motivation.

Congrats, Bobbie! Please email me at to claim your prize.

Question of the Day

What’s your meal-making process?



  1. I hate to waste food as well. So when I look in the refrigerator, I usually make sure I have all the basic food groups no matter what I cooked two days ago. I love too mix my food together and eat it that way. Some how to me it mixing it up makes it tastes better.

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