Tortellini, Pancakes, Wieners & Birthdays

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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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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.
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I’m pretty sure I just won the award for Worst Post Title EVER! I really couldn’t think of anything clever. I’m sorry. I hope this title makes you laugh (and not roll your eyes).

I did not want to get out of bed this morning. Well, I feel like this most mornings, but it’s usually not as painful to get out of bed. Even once I was awake for awhile and walking around the house, I still had that terrible sick-tired feeling. You know the one where you can picture yourself comfy and cozy in bed because you want to climb back in so badly? How come I never get this feeling on the weekends when I can go back to bed?

Last Night’s Dinner

Barilla is challenging Foodbuzz Featured Publishers to create a meal with their tortellini for a chance to win a trip to Italy. I love tortellini, so I figured I had nothing to lose throwing my recipe into the mix. Plus, I would love to win a trip to Italy!

Springtime in Italy Tortellini

Serves 2


  • 2 cups cooked Barilla Tortellini
  • 4 cups cooked spaghetti squash
  • 2 tsp extra virgin olive oil
  • 2 tsp balsamic vinegar
  • 2 handfuls of fresh arugula
  • Red pepper flakes
  • Grated Parmesan
  • Salt & pepper to taste


  • Preheat oven to 350*F and cook spaghetti squash according to these directions.
  • Cook tortellini according to directions on package. Cool in refrigerator.
  • Combine olive oil, balsamic vinegar, and arugula with spaghetti squash. Season with salt and pepper. Mix well. Cool mixture in refrigerator.
  • Serve spaghetti squash mixture and top with tortellini, red pepper flakes (to taste), and grated Parmesan (to taste). 
  • Eat and enjoy!

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Tortellini is sometimes thought of as a heavy, high-calorie food, but this recipe shows that it can also be a lighter and healthier dish. The spaghetti squash and arugula add volume and nutrients without a lot of calories and the tortellini adds a good amount of bulk and substance to the meal. This cold salad is perfect for warm weather, but it won’t leave you hungry.

After dinner, I satisfied my sweet tooth with a Sandwich Thin topped with sunflower butter and chocolate-covered sunflower seeds from the Easter Bunny.

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Another reason that I forced myself out of bed this morning: PANCAKES!!!

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Last night, I whipped up the batter for my Really Good Pancake Recipe and stored in the refrigerator overnight, so all I had to do was cook it up this morning. (I used whole wheat flour instead of all-purpose.)

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I toped my pancakes with strawberries, plain yogurt, and a drizzle of maple syrup. Holy delicious!

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Speaking of “really good” recipes, I finally updated my Recipe page, so all of my favorite recipes are organized and all in one place. Be sure to check it out!


HAPPY BIRTHDAY to CAITLIN! I hope you have a wienerful day!


Question of the Day

When is your birthday?

I love finding birthday twins! Mine is June 19th, Murphy‘s is June 14th, and Mal’s is May 23rd.

P.S. Melissa is giving away a signed copy of my book on her blog today!!!

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