Up to My Eyeballs in Cookies

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.

Now this is what I call a Cookie Friday!!! :mrgreen:


I’m up to my eyeballs in Zucchini Chocolate Chip Cookies! 😯


Of course, this is nothing to complain about, but maybe I shouldn’t have doubled the recipe? I figured that I might as well try to use up the huge zucchini that my realtor gave to me. Even doubling the recipe and using twice as much zucchini barely made a dent in that monster! If you have a good zucchini recipe, please let me know.


This recipe is from Barbara Kingsolver’s book, Animal, Vegetable, Miracle, which is an amazing read. The book tells the story of the Kingsolver family, who spends an entire year without eating food grown more than 100 miles from their home. It’s a great story and makes you think twice about where your food comes from, especially bananas!

Zucchini Chocolate Chip Cookies

Makes 2 dozen

  • 1 egg, beaten
  • ½ cup butter, softened
  • ½ cup brown sugar
  • 1/3 cup honey
  • 1 tbsp. vanilla extract

Combine in large bowl:

  • 1 cup white flour
  • 1 cup whole wheat flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg

Combine in a separate, small bowl and blend into liquid mixture:

Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes.


[rewind to this morning]


I woke up for an early-morning Body Pump class at the gym. Before I left the house, I munched on an Element Bar. I always need some sort of fuel in my stomach before a workout.


At Body Pump, I took it easy on my legs as I have a long run tomorrow, but I still got a good workout and felt the “burn” in my quads, glutes, and hams. I’m actually sort of getting sick of Body Pump 74. Does anyone know when 75 will be released?


When I got home from Body Pump, Mal surprised me with pancakes for breakfast. He made my favorite recipe! 😀


This time, however, Mal used Stonyfield French Vanilla yogurt instead of the Greek variety, which made the pancakes turn out even more cake-like. Mmm!


On the side, I had some fresh strawberries.


And, an iced soy pumpkin spice latte from Starbucks, which was super, duper sweet. Next time, I’ll definitely order it with half of the amount of pumpkin syrup.


$5 Friday

It’s $5 Friday!!! Please consider entering our raffle to win a new custom header for your blog or website. Every $5 you donate to Team In Training gets you one raffle ticket for a chance to win. You can donate to our team page here. Of course, if you’re feeling generous, we’d happily accept larger donations! 😉

We’d also appreciate it if you could tell friends, family, and coworkers about our raffle to support TNT. Feel free to post on Facebook and tweet as well! Every little bit helps!

Question of the Day

What food do you refuse to eat?



  1. My top foods that I will NOT EAT! Cocunut anything, Sweet Potatoes and Cilantro. There are others, but these are my top three!

    I made cinnamon pancakes from scratch today too, with a maple glaze…..yummy! A treat for my hubby……

  2. Sour cream definitely tops the list of foods I won’t eat. I also don’t care for red meat but will eat a hot dog once in a while at a cookout.

    The yogurt pancakes sound delish – I just might try peach yogurt in mine for Sunday brunch!

  3. I love zucchini! I’ll eat it raw as crudite, or thinly sliced in a salad (Smitten Kitchen’s zucchini carpaccio is amazing), or grilled. Yum!

    As a vegetarian, the food I refuse to eat is meat. 🙂

    I really do not like Body Pump 74. I went to the release and hated it, and haven’t been back since. I can’t wait until 75 is released.

  4. Hey Tina! We love some zuke at our house too! I have never tried it in cookies but yours look great! I made a zucchini pasta the other night that was awesome….
    Just grate your zucchini (I just grate mine with a box grater) and heat it in a saucepan over medium heat with some olive oil, garlic, salt and pepper. Only takes about 5-7 minutes. Toss with some whole wheat fetucchini and you’ve got a great side dish! Don’t know if this recipe goes with your eating lifestyle, but you could easily alter it to your needs. Good luck!
    Love your blog,
    ~Laura in Mississippi

  5. I like slicing zucchini, brushing it with olive oil, and sprinkling it with a pinch of salt, a little garlic powder, and little parmesan, and broiling until browned on top. Yum!

    Well, I don’t eat meat, (haven’t for years,) and truthfully, I really can’t STAND cooked carrots!

  6. Just had to share! These are a TREAT….eat one and take the rest to the office 🙂 Courtesy of Taste of Home

    24 ServingsPrep: 30 min. Bake: 20 min. + cooling

    1 package (18-1/4 ounces) spice cake mix
    1-1/3 cups water
    1/4 cup canola oil
    3 eggs
    2 cups shredded zucchini
    1/2 cup raisins

    1/4 cup butter, softened
    1-3/4 cups confectioners’ sugar
    1 teaspoon vanilla extract
    1/2 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
    1 to 2 tablespoons 2% milk
    In a large bowl, combine the cake mix, water, oil and eggs; beat on
    low speed for 30 seconds. Beat on medium for 2 minutes. Stir in
    zucchini and raisins. Fill paper-lined muffin cups two-thirds full.
    Bake at 350° for 18-22 minutes or until a toothpick inserted near
    the center comes out clean. Cool for 10 minutes before removing to
    wire racks to cool completely.
    For frosting, in a small bowl, beat butter until light and fluffy.

  7. Honestly, there isn’t much I’ll refuse to eat. I’m willing to try anything once, as long as it isn’t a weird animal body part like hoof or tounge.

  8. @Jen: I was going to ask her the same question about mixing up the music. At my gym (I’m a participant, not an instructor), we do the current release for 3 weeks and then the instructors start switching it up. They generally keep 1-2 tracks from the current release, but throw in all kinds of oldies. I love it that way; otherwise, I’d be BORED and wouldn’t want to return.

  9. Tina, here’s a zucchini recipe I think you and Mal would like.
    My nonna made it often for me, I loved it so much. I make it quite often now too.

    Zucchini & Potatoes

    You will need the following ingredients:

    3-4 cups zucchini cut into 1 in. thick half moon pieces

    2 Large cans of Tomato Sauce ( I use Hunt’s but any of your favorite will do)

    1 1/2 teaspoons minced garlic

    2 Tblsps. EVOO

    3-4 medium potatoes cut into chunks

    black pepper

    4 fresh basil leaves

    Crusty bread for dipping.

    Grated Parmesan (optional)

    Totally your call, if you think you need more liquid use a medium can of tomato sauce or some vegetable stock to add more flavor. Growing up in an Italian family we like a lot of liquid for dipping the crusty bread. 🙂

    Step 1:

    Heat the oil and garlic in a large pot ( be sure no to burn the garlic or it will be bitter) (I use minced garlic because it cooks down in the procees and you don’t bite into it thinking it’s a potato)

    Step 2: Pour in the cans of tomato sauce, the basil leaves, and the potatoes(let those cook in the sauce until the are slightly al dente’ or to your liking, i don’t like mushy potatoes)

    You can salt and pepper the dish to your taste at this point of cooking so the potatoes are not bland.

    Step 3: Once the potatoes are to your liking throw in the zucchini and let them cook until slightly soft but not mushy.

    Step 4: Ladle into bowls sprinkle with parmesan if you want to and then DIG IN!! 🙂

    Okay, now I’ve made myself hungry!! LOL.

    Hope you can follow these instructions, I’m not good at writing recipes. I “eyeball” my ingredients when cooking. If they are not clear email me and I’ll walk you through.

  10. Everything on here looks great! The cookies and the pancakes especially caught my eye, hehe.

    I don’t know any good zucchini recipes off the top of my head, but realmomkitchen grows zucchini and always posts a ton of recipes during the summertime when her plant goes wild!

  11. I refuse to eat fish ball soup. My husband ordered it from a chinese restaurant one time. Fish, balls and salty broth are not a good combo.

    Roast the zucchini with any other veggies you need eaten in the oven with a little olive oil. Then toast some crusty french bread. Cut bread into bite size chuncks, toss with veggies, mozzarella pieces, and a little olive oil and balsamic vinegar.

  12. I think body pump 75 was just released at my gym up in Portsmouth, NH and I am 99% sure I went to 74 a week before you had your release. So, 75 is on its way to you!! If I am mistaken, I apologize!

  13. Tina, I always order Pumpkin Spice Lattes with just one pump of the syrup (usually in a grande). It gives a good hint of the flavor without being overwhelming (or overwhelmingly sweet!) and also seriously lowers sugar intake (which I like to watch).

  14. I love love love Barbara Kingsolver’s book you mentioned, “Animal, Miracle, Vegetable”. This was the book that finally inspired me to completely embrace seasonal eating and join a CSA. Plus I drooled over her recipes the whole time. The cookies look amazing!

  15. Refuse: peas and sauerkraut

    I didn’t check to see if anyone already suggested this, but Jenna at ELR made a yummy looking zucchini pizza not too long ago.

  16. Right now, I refuse to eat meat. It may sound silly, but I’ve been a vegan and vegetarian for a little while and keep switching back and forth. I can’t seem to make up my mind. I just feel so much better about myself and the world when I’m a vegetarian. 🙂 I do miss sushi, so I eat fish occasionally. But, meat is icky.

    P.S. Those cookies look sooooo good!

  17. There really isn’t anything that I refuse to eat per se but I can’t stand raw tomatoes. Something about the texture. I love them stewed, in soups and ketchup but I can’t eat them raw.

  18. Those cookies sound really interesting! Do they turn out cakey?

    One food I won’t eat = geeze, this is hard. Probably anything artificially banana or grape flavored.

  19. I feel like I ate my weight in zucchini this summer from my garden. I love grating zucchini into cookies (same recipe you used), muffins, mock crab cakes (perfect for my being a vegetarian!), zucchini pancakes, or sliced and grilled or stir fried. Delicious vegetable and so versatile!

  20. those cookies look delicious!

    I love to make zucchini sticks! just slice your zucchini up, dip into a dish of egg whites, then coat with bread crumbs and/or flax. Bake a 350 for 15 or so minutes and serve w/ marinara sauce. Delish!

  21. Hi, Tina! Since I’m living in Italy right now, here’s a good pasta recipe for your zucchini, modified from Epicurious.com:

    # 6 small zucchini (or your HUGE one!)
    # 2 teaspoons salt
    # 2 cups packed fresh basil leaves
    # 1 pound farfalle (bow-tie pasta)
    # 1/4 cup extra-virgin olive oil
    # 1/2 cup finely grated fresh Parmigiano-Reggiano plus additional for serving

    Cut zucchini crosswise into 1/8-inch-thick slices and in a colander toss with salt. Let zucchini stand to drain 45 minutes. Pat zucchini dry.

    While zucchini is draining, cut basil into thin strips and bring a 6-quart pasta pot three fourths full with salted water to a boil for farfalle. Cook pasta in boiling water until al dente and ladle out and reserve 1 cup pasta cooking water. Drain pasta in colander.

    Meanwhile, in a deep 12-inch heavy skillet heat olive oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until golden and tender, about 7 minutes. Reduce heat to low and stir in half of basil. Stir in pasta and gently toss for a minute or so. Slowly add reserved pasta water and gently toss (adding more pasta water as needed if mixture becomes too dry). Stir in 1/2 cup Parmigiano-Reggiano, remaining basil, and salt and pepper to taste.

    Serve pasta with additional cheese. Toasted pine nuts are also a tasty addition. You can also add tomatoes along with the basil (first time).

    Buon appetito!!

    I don’t refuse much when it comes to food, but I don’t care for lima beans or most German food!

Leave a Reply

Your email address will not be published.


Join the community!

Get recipes, workouts. and discounts straight to your inbox for FREE!
© 2022 Carrots ‘N’ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.