Not for Pugs

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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.

Fit + Fueled

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.
Get all the tools to take your physique into your hands. Over six-months, you’ll transform your life, mindset, and body in this program that’s part-course, part-coaching, and part-community.
weight loss

Today’s lunch was not for pugs, which greatly upset Murphy.

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This afternoon’s lunch was for humans, specifically my handsome husband and me!

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Mal is taking an online course from home this week, so we took a break from our work this afternoon to enjoy a nice lunch outisde on our back porch.

On the menu: gluten-free pasta salad, turkey meatballs, pork gyoza, tomato salad with crumbled gorgonzola, and Arnold Palmers.

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I also added a plum to my lunch for a little sweetness.

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Cheers to a relaxing lunch!

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While we ate, Murphy sat by our feet, but he wasn’t pleased that we didn’t share with him. Check out that pug pout!

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So, I have a big favor to ask of you guys. Remember when I went to Rialto to film Jody Adams as part of a Food Network promotion? Well, I submitted my video and now it’s part of a contest to win a trip to New York City, and I would love, love, love your support!


Three chefs are being featured on the Food Network using grapes from California to inspire their dishes. The California Grape Commission challenged me and two other food bloggers to videotape our own behind-the-scenes footage to create a vignette that shows the passion of each chef for their craft and quality of ingredients. You can watch all three videos on the Grapes from California Facebook page.

I really hope you consider voting for my video! You can vote everyday, and it only takes a few seconds. I would be ever so grateful and love you forever! Please feel free to share this around the web too!

Not sure what’s on the agenda for the rest of the afternoon, but I sort of want to eat Pinkberry for dinner. It’s too hot too cook!

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