What I’m Making This Week

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.

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Hi, friends! Happy July 4th weekend!

Just wanted to share what I have planned on the meal plan front! I actually bought too much food last week, so a couple of these meals are repeats or variations of what I had planned. The others are just ones that Mal and I really love, so they are go-to meals and snacks for us!

Roasted chicken with bell peppers, onions, and brown rice

Tuna, Chickpea and Red Pepper Salad

This Tuna, Chickpea and Red Pepper Salad is a flavorful and healthy meal for your kids.  

Kale, broccoli, and feta sauté with chicken sausage

Kale, Broccoli, and Feta Sauté 

Veggie Ham Egg and Cheese Bake

Sweet Potato Wedges 

Honey-Roasted Carrots

Paleo “Granola”

Question of the Day

What’s on your menu this week?

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23 Comments

  1. One of my good friends is having a baby soon (in fact, she was in “pre-labor” yesterday and I’m hoping to hear at some point that a baby IS here!) but was thinking I’d like to bring her and her husband dinner one night. As a 12 year vegetarian I do NOT trust myself to make them anything with meat, any suggestions? 🙂

  2. I’m definitely bookmarking a few of these recipes!!! I don’t have much of the week eats planned, but I definitely am making this kale-mushroom-cranberry saute from one of Giada’s cookbooks. It’s one of my favorite side dishes to make!

  3. On my menu this week is the tempeh recipe from the Oh She Glows cookbook, salads with the Orange Muscat Champagne Vinegar from TJs, pineapple teriyaki tofu with sesame seeds, and a few raw recipes from Gena Hamshaw’s Choosing Raw cookbook 🙂 It’s been really hot in Colorado the last few days so I’m trying to incorporate more raw food into my diet.

  4. After a weekend of camping and indulgences we are having bourbon glazed salmon with baby kale and brown rice, chicken burrito bowls, chicken piccata with salad, beef gyro burgers, and stuffed peppers with salad!

  5. I spent some time in the kitchen today – made chicken burgers that are loaded with vegetables, a Spanish tortilla (egg, vegetables, tuna) and oat bran/banana/blueberry bread.

  6. That veggie/egg bake looks amazing! I’m for sure having spaghetti squash, cauliflower pizzas and hopefully some quinoa mac and cheese 🙂

  7. I’m heading to Southern California for a 2-week colonic certification training (a little weird, but cool in my book)! During the training we’re in “cleansing mode” which means we’ll be eating lots and lots of plants. I can’t wait!

  8. This week I am making:
    Teriyaki chicken stir fry
    Kielbasa and veggie pasta bake (zucchini, white beans, tomatoes)
    Stuffed chicken breasts with veggie rice
    Buffalo shrimp
    Crab cakes w/ sweet potato tots and corn on the cob

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