The Weekend {So Far}

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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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We’re having a really nice, but low-key weekend in the Haupert household so far.

Last night involved PJs, watching television, and a ridiculous amount of cuddling on the couch. Our DVR was at 89%, so Mal and I were all about a TV marathon.



Dinner was thrown together in a matter of minutes””thanks to a microwavable dinner.

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Macaroni & cheese + steamed spinach = delicious and somewhat nutritious!

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I finished off the evening with a mug of hot chocolate made with vanilla almond milk and topped with whipped cream. Yum!

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Apparently, I can’t get enough hot chocolate in my life because I woke up this morning thinking about it. Mal wakes up thinking about iced coffee every morning, so we took a ride in the car””with Murphy, of course””to Starbucks.

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I ordered a Salted Caramel Hot Chocolate with extra sea salt. Isn’t this a beautiful beverage? It was almost like a work of art and, man, it tasted incredible.

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After our trip to Starbucks, I reheated a piece of Mushroom and Gruyere Quiche and ate it along side a Pumpkin Dark Chocolate Chip & Date Muffin (I baked them the other day) and some fresh pineapple. Mmm! Excellent breakfast!

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I had a little bit of leftover canned pumpkin in our refrigerator the other day, so I whipped up a small batch of pumpkin muffins with dark chocolate chips and chopped dates. They turned out great””here’s the recipe!

Pumpkin Dark Chocolate Chip & Date Muffins


  • 1/2 cup all-purpose flour
  • 1/2 cup canned pumpkin
  • 1/4 cup sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp butter, softened
  • 1 egg
  • 1/4 cup almond milk
  • 1/4 cup dark chocolate chips
  • 1/4 cup chopped dates


  1. Preheat oven to 350 degrees F.
  2. Combine all ingredients in a mixing bowl.
  3. Portion batter into 6 muffins tins or paper liners.
  4. Bake for 30-32 minutes until muffins are cooked all the way through.
  5. Allow to cool slightly and enjoy!

Makes 6 muffins

After breakfast, Mal and I quickly cleaned up the house. It wasn’t too bad because I did a small cleaning mid-week because the pug fur was taking over the house.

Then, I made a batch of my Mom’s Apple Crisp for Friendsgiving. A couple of our friends are hosting a Thanksgiving dinner at their house this evening, so we’re bringing dessert. crisp

Of course, Murphy wasn’t far from the apple-chopping action. I gave him a few pieces because he is so darn cute.

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In the middle of making the apple crisp, I ran out of sugar, so I took a quick trip to Whole Foods to buy some more. Of course, I came home with bacon from the hot bar (because I am an obsessed weirdo).

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Now I’m working on updating my iPhone”¦ finally. I’m removing the 4,000+ photos to increase the memory, so I can do the update. It better be worth it!

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Questions of the Day

How’s your weekend going so far? What’s up for today?

What’s your favorite holiday beverage?

Have you updated your iPhone? Or are you avoiding it like me?

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