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

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Question of the Day

What food do you refuse to eat?



  1. i swear, we’ve all be having a world-wide blogger cookie craving recently! thats all ive been seeing and ive definitely had my dose of chocolate chip cookies.. although i do wish i was up to my eyeballs.. or at least up to my mouth with cookies lol. these look YUMMMMY!!

  2. Perfect cookie Friday! 😀 Almost as good as the pug cookie you got that one time.

    There’s a lot of foods I refuse to eat since I’m a pescatarian..but if I *did* eat red meat, I would still refuse to eat veal. That’s just cruel.

  3. I can’t think of a food that I’ll actually refuse to eat. There are some that I’m not a huge fan of, but if I had to I would eat it. Good question!

    Those cookies look so yummy. I love adding veggies to desserts (carrot cake, zucchini bread, etc). That way I can convince myself I can have extra pieces because I need more veggie servings 😉

  4. My fav zucchini recipe is Zucchini Lasagna Towers! A base of breaded zucchini topped with a cottage cheese/asiago/parmesan mixture (instead of ricotta) and fresh tomato slices and covered in mozzerella! YUM!

  5. There’s no such thing as too many cookies! (Says me, who just popped a batch of apple cinnamon cookies in the oven). Hurrah for constant sweet treats!

  6. It’s so hard to use up all the zucchini I’ve been getting lately. Here are my top three recipes I’ve made with it.

  7. Nasty food (aka refuse to eat): cooked carrots, beets and now what seems to be a blog fave (gag) sardines. SO. GROSS. Also refuse to drink green smoothies. Just the thought makes me throw up a little in my mouth.

    I’m also not a huge fan of raw zucchini (!!!) but like it roasted.

  8. Looks delicious Tina! And pumpkin lates are back? That’s when you know fall’s a comin’! As for food, I refuse to eat salami (the taste freaks me out for some reason), and mostly stay away from red meat in general.

  9. I’m sure you already received tons of zucchini recipes, but in case you need a few more, these are a few of my faves:

    http://www.thesweetslife.com/2010/09/shaved-zucchini-salad-with-parmesan-and.html (shaved zucchini salad with parmesan and pinenuts)

    http://www.thesweetslife.com/2010/08/zucchini-pancakes.html (zucchini pancakes)

    http://www.thesweetslife.com/2010/06/mini-zucchini-cakes-with-walnuts.html (mini zucchini cakes with walnuts)

  10. you HAVE to make zucchini noodles with pesto. It’s amazing. It would probably be really good with a cheese sauce as well. Just use a veggie peeler and peel the zucchini into strips. Stop when you hit the seeds. You can use the seedy chunks in something else.

    Anyway, once you have your strips, saute them for 1-2 minutes in some olive oil and garlic. Then add your pesto or cheese sauce and toss. I also like to add tomato and chickpeas or tofu.

    IT’s SO good.

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