My Upcoming Adventure

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.

FASTER METABOLISM

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.
Categories

Hey, friends! Happy Thirsty Thursday! Are you celebrating with a cocktail tonight? Do tell.

After breakfast and blogging this morning, I ran some errands around town. When I returned home, I found this note waiting for me:

IMG_0058 (375x500) (375x500)

Apparently, Murphy learned how to write. It also seems like he developed quite the sense of humor”” much like his Dad’s. 

While the boys were at the park, I started packing for my 9-day adventure, which includes a jam-packed schedule.

IMG_0008 (500x375)

Check out what’s happening in the next nine days:

IMG_0014 (500x375)

Yep, it’s pretty much going to be madness. Fun, but crazy.

Lunch

I finished about 3/4 of my packing and then took a break for lunch. I reheated some leftover pizza and asparagus. Easy, delicious, nutritious.

IMG_0003 (500x375)

I finished off lunch with a dark chocolate Adora disk dipped into almond butter. It didn’t look very pretty, so I just snapped a photo of the products instead. You can imagine it though, right?

IMG_0006 (500x375)

The pug came home a little while later and passed out on the couch.

IMG_0010 (500x375)

I heard the park was a lot of fun!

IMG_0012 (500x375)

Snack

Just now, I snacked on a piece of toast with almond butter, but it wasn’t as satisfying as I had hoped because I’m already thinking about dinner. I’m hungry today!

IMG_0015 (500x375)

P.S. Local bloggers: A friend of mine is hosting a blogger dinner at the restaurant where she works. If you’re interested in attending, please leave a comment on this post.

YOU MIGHT ALSO LIKE

107 Comments

  1. I would be very interested in the blogger dinner! Details please! 🙂

    I had some cider wine this evening. It was very refreshing.

    And PS. Your dog and husband are too cute!

  2. I am new to blogging (May 2011) and new to the Boston area! I would love to get to know people and the local blogging community. Details would be so wonderful!

  3. Hi Tina, I am definitely interested in a local Boston blogger dinner! My blog is fairly new but I would love to do some real life networking.

  4. I dip adora disks in peanut butter all the time. I try, and I try, and I try to get into almond butter but its just not working.

    Oh, and I’d love to join the local Boston blogger get-together!

    The pug note is too cute – love the scribbly writing 🙂

  5. Did Mal write that note with his left hand (assuming he’s a righty)? Otherwise that would have taken a concerted effort to write so messy!

  6. omg omg! that’s my town! well, my dad’s town, but i’m there eery year (ill be there the 20th)! yayyy woods hole! i am wayyy too excited about this. i wish i were going to be there! also, im moving to boston in the fall for school…. super excited!

  7. Here is a fantastic cocktail that takes a little prep work. It’s a Mango-Ginger-Habanero Daiquiri, and it’s delicious! I found the recipe in Restaurant Hospitality magazine and have copied it below.

    Spice & Ice Mango-Ginger-Habañero Daiquiri
    From: Adam Seger, CCP, served at Tanzy, Scottsdale, AZ.

    Yield: 1 serving.
    2 oz. rum
    1 lime, freshly squeezed
    3∕4 oz. Ginger-Habañero Syrup (recipe follows)
    3∕4 oz. fresh mango puree
    Adam’s 7 Spice Blend (recipe follows)

    Shake vigorously and strain into a chilled 10-ounce cocktail glass rimmed with Adam’s 7 Spice Blend. Garnish with fresh mango wedge.

    For Ginger-Habañero Syrup: Heat 1 cup sugar and 1 cup water to just before boiling with 1 seeded habanero and 3 oz. sliced fresh ginger. Remove habañero 5 minutes after removing from heat. Cool and strain out ginger. Keeps sealed in the refrigerator for 3 weeks.

    For Adam’s 7-Spice Blend: Whisk together 2 parts ground cinnamon, 2 parts ground fennel, 2 parts ground ginger, 1 part ground Szechuan peppercorns, 1 part ground cloves, 1 part ground star anise and 1 part ground cardamom. Blend total spice volume with an equal part of superfine bar sugar.

  8. That pug is a genius.

    Hoping we run into you this weekend! If not, have a great race! And definitely keep me posted on this blogger dinner. Would love to hear more. 🙂

  9. The note from Murphy might be the CUTEST thing ever. Love it! And have tons of fun with all your travels!!! 🙂

  10. ha, Murphy’s note is hilarious! Have a fun jam packed trip! I am so sad that I am not able to make the HLS. It is finally somewhat close to me but it’s the same weekend as my first triathlon that I have been training for since April….so maybe next year! I look forward to the pod-casts, pictures, and blog recaps!

Leave a Reply

Your email address will not be published.

DON'T MISS A THING

Join the community!

Get recipes, workouts. and discounts straight to your inbox for FREE!
© 2022 Carrots ‘N’ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.