Wacky & Spicy

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.

South Shore friends: It’s Wacky Wednesday at Curtis Liquors, which means they’re offering 15% off all of their craft beers. Wahoo!

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Obviously, I took advantage of this deal. I mean, I’ll drink the beer at some point, so might as well save a few bucks!

It was pumpkin heaven at Curtis! There were so many different pumpkin brews that I wanted to try. I ended up buying two different six packs for this weekend. I’m excited!



Delicious lunch today! It was inspired by the spicy red lentils that I ate at Habesha Market & Restaurant in Washington, DC. Leslie, Gina, and I liked them so much, we asked one of the cooks in the kitchen how to make them.

The spicy lentils are actually quite easy to make”” you just need the Berbere, which I bought at the Ethiopian market.


Berbere is a spice mixture whose ingredients usually include chile peppers, garlic, ginger, dried basil, korarima, rue, white and black pepper, and fenugreek.It is a key ingredient in the cuisines of Ethiopia and Eritrea.


Spicy Lentils

Makes 1-2 servings


  • 1 tsp olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 tbsp Berbere
  • 1/2 cup dried lentils, rinsed
  • 1.5 cups water
  • Salt + pepper to taste


  • Add olive oil, onion, garlic, salt, and pepper to a saucepan. Cook on medium-high heat until onion is soft.
  • Add Berbere (and a splash of water if need) to make a paste in the saucepan.
  • Place the lentils in saucepan and cover with water.
  • Bring the mixture to a boil over medium-high heat, and then reduce heat to simmer.
  • Cook until desired tenderness is reached. (I cooked my lentils for about 25 minutes until the lentils were soften and most of the water was gone).

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I’m off to a Blogger Bash tonight! Have a nice evening, friends!



  1. I LOVE pumpkin beers too, the liquor stores around here let me mix and match the beers to make a 6 pack of all different pumpkin/october beers, you should ask your local stores if you can do that so you can have a mini tasting at home 🙂

  2. I love pumpkin beer! I’m getting sick of Dogfish Head Punkin Ale. I need to broaden my horizons and try some other pumpkin beers.

    Have fun tonight! 🙂

  3. That looks delicious! I’ve never had Ethiopian food, I don’t think I’ve ever seen any Ethiopian restuarants in New Zealand…I might have to try and find one!

  4. Once in a flurry of cooking inspiration, I actually made Berbere by purchasing all the separate spices at a local Indian spice store (one of the things I miss about NYC, the incredible ethnic variety). It was fun, but I definitely did not need barely used bags of fenugreek etc hanging out in my kitchen! Who uses that on a regular basis? They got thrown out during my cross country move. Ah well.

  5. I know this isn’t going to score me any points as far as smarts go, but I live right near Curtis Liquors and was endlessly amused last week when they had a “15% off white wine” sale and couldn’t help but read it as off-white wine…

  6. Since I have a mild obsession with all things pumpkin, I have a feeling I would absolutely love pumpkin beer too. Hell, they could make a pumpkin-flavored wine and I’d probably buy a bottle.
    Those lentils sound really tasty, and so easy to make. I’ll be trying those soon for sure 🙂

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  8. I made lentil tacos last night. Cooked pretty much the same way, but used taco seasoning and salsa instead and served them in place of ground beef in tacos. They were really good, and a very healthy and cheap alternative to ground beef!

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