Three Questions Thursday

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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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Good morning, friends! 😎

I receive a lot of questions over here at Carrots ”˜N’ Cake, so I thought it might be helpful (and fun!) to introduce a new feature called Three Questions Thursday where I respond to three questions that I’ve received from readers in the past week. So, here’s the first edition of 3QT!

For the OOIAJ, I am confused about the actual jar. Are you using a jar that you just finished or are you washing jars and re-using them as bowls?

Overnight Oats in a Jar (OOIAJ) are just regular oats, soaked overnight, in a mostly-empty nut butter jar. The oats absorb the liquid (soy milk, almond milk, water, etc.) that you add to them, so in the morning, you have a cool, mushy mess of oatmeal to enjoy. The base is typically oats, but you can also use oat bran, spelt flakes, granola, etc. in the mix. The toppings are endless, and you can add them to the jar the night before or the next morning (both ways work). I add all of my ingredients to the jar the night before, let it sit in the fridge overnight, grab a spoon, and enjoy my OOIAJ the next morning. Once I’m finished, I throw away (recycle) the jar, and wait patiently for another one to get close to empty!

Who is your ex-boyfriend on Parks & Recreation?

He played Jean-Ralphio in a bunch of episodes.

You haven’t talked about running very much lately. Are you still training for the Run to Remember?

Well, technically, yes. I still plan to run it this coming Sunday, but I’m nursing a knee injury, which is why I haven’t written about training much lately.

Just yesterday, I met with a coach from the Boston Running Center, who seemed really optimistic about getting me back to good health.

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As you probably know, my hips are misaligned (from scoliosis), so I struggle with all sorts of imbalances when I run. My left hip is rotated forward, so when I run those muscles work much harder than the right side, so my body is all out of whack. Long story short, the coach is putting together an individualized plan for me.

I actually want to thank you guys for encouraging me to nip my injury in the bud. A number of you left comments on my running injury post suggesting that I deal with my alignment issues now, so I can continue to run for many years down the road. At first, I didn’t want to spend the money to see a specialist, but now I realize that my health (and running!) is worth it. I’ll be sure to update you guys on my progress. 

Last Night’s Dinner

Can we talk about this sandwich?!? My goodness, it was amazing!!!

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Ham, Egg & Cheese Panini

Makes 2 sandwiches


  • 2 eggs
  • 2 egg whites (or 1/2 cup liquid egg whites)
  • Splash of milk
  • 4 thick slices challah bread
  • 8 thin slices deli honey ham
  • 2 pieces of sharp cheddar cheese
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • Salt & pepper to taste
  • Butter


  1. In a small bowl, whisk the eggs, egg whites, and milk together.
  2. Coat a large skillet with cooking spray. Add egg mixture and cook over medium heat until eggs are completely cooked.
  3. Combine mustard and syrup, and then spread on one side of each of the four slices of bread, and then butter the outsides of the sandwiches.
  4. Layer scrambled eggs, ham, and cheese inside bread slices.
  5. Cook sandwich on a prepared skillet (or panini maker) until bread is browned and cheese is melted.
  6. Cut each panini in half to serve.

Recipe inspired by Prosciutto Egg Panini.

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Simply amazing. This is probably the best egg sandwich I have ever made. The combination of flavors and, of course, the toasted challah bread was to die for! Put this recipe on your To Make List!

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After dinner, I satisfied my sweet tooth with a special treat from Foodzie. I received a Tasting Box with all sort of goodies inside as part of the Foodbuzz Featured Publisher Program. Of course, I went for the cookies first! 

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The Traditional Alfajores are classic shortbread cookies filled with creamy dulce de leche caramel and dusted with powdered sugar. These South American treats have been described as “little bites of heaven,” and I definitely know why now! Holy yum! I wanted to eat them both, but I shared with Mal. He loved the cookie too!

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There’s been some really good eatin’ in the Haupert household lately!

This morning’s breakfast was pretty awesome too”” thanks to gift from my friend Cynthia. At Fitbloggin’ this weekend, she gave me a jar of Vermont Avalanche Peanut Butter, which is creamy peanut butter mixed with white chocolate. Oh, yes. And it’s deeeeelicious!

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I added the peanut butter to toasted challah bread and then topped it with banana slices. I also drank an iced coffee with soy milk.

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Question of the Day

Have you ever met a celebrity? If so, who?!

P.S. What are your opinions about the new American Idol?

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