Party of Two

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.

Wah. Our barbeque plans fell through. Our friends canceled, so instead of grilling up two pounds of hamburger meat like we originally planned, we threw it in the freezer for later and went with Plan B instead: Angel Hair with Spicy Shrimp.

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Mal cooked dinner.

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While I kept him company.

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When Mal first started cooking, I thought I was in the mood for pasta, but I changed my mind. Pasta just seemed too hot and heavy to eat. I had already prepared a big salad with the goodies that we bought at the farmer’s market yesterday, so I turned it into my dinner. Salad was much more appetizing to me.

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I topped my salad with some spicy shrimp, crumbled gorgonzola, and Annie’s Goddess Dressing. Holy delicious! Excellent combination of flavors and tastes.

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I also drank an Arnold Palmer and a glass of white wine with dinner.

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As always, Murphy kept us company while we ate dinner.

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Once I was finished eating, I let him sit on my lap.

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High five!

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I wanted something sweet after dinner, so I whipped up a quick batch of Oatmeal Chocolate Chip Cookies. Apparently, I’m feeling a lot better because my dessert cravings are finally back!

Oatmeal Chocolate Chip Cookies

Makes 1 dozen


  • 1.5 cups rolled oats
  • 1/2 cup brown sugar, packed
  • 1/3 cup almond butter
  • 1 tsp vanilla extract
  • 4 ounces vanilla Greek yogurt
  • 1 egg
  • 1/2 cup chocolate chips


  • Preheat oven to 350*F.
  • Coat a baking sheet with non-stick cooking spray.
  • Combine all ingredients in a large bowl and mix well.
  • Use a tablespoon to portion out dough onto baking sheet.
  • Bake for 20-25 minutes until edges of cookies start to brown.
  • Allow to cool before serving.

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These cookies are some serious business. They’re thick, dense, and hearty. I only ate two after dinner and they’re sitting in my stomach like a rock”¦ but it a good way! Made with protein-packed Greek yogurt and almond butter, they’re super satisfying for a sweet tooth!



  1. Oh my gosh! I LOVE the high five photo and would love to link up to your blog! I run a blog series on Fridays called High Fivin’ Friday, where I load up on lots of beautiful high fives caught on camera! Could I possibly have permission to create a link or even feature this photo?

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  3. This was my first recipe of yours to try and I absolutely love it! So easy and absolutely de-licious! I made them with coconut milk yogurt to make them diary-free and it worked just great! I added some cinnamon and will probably mix in dried cranberries next time. yum!

  4. just made these today!! so easy and so good!! i’ve loved every recipe of yours that i’ve tried so far! 🙂

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