Sunday, December 15, 2019

Wondering what it’s like to have me as a nutrition coach?

Rachel was one of my first 1:1 nutrition coaching clients. Years later, we continue to keep in touch, and I’ve loved watching her progress with body composition and mindset.

Rachel recently shared her coaching experience in the video testimonial below.

“Tina was a perfect coach for me because she truly lives by the name of her blog, Carrots ‘N’ Cake. She eats healthy, and she enjoys eating healthy food, but she also enjoys treats – and that’s the type of person I am, too. 

I knew that when I started this whole process, I wasn’t going to cut out alcohol or chocolate because those are things I knew I was going to go back to. Tina taught me invaluable skills for planning for these splurges. If I knew I was going to go out for ice cream at night, I’d save some carbs for later in the day and eat protein-heavy foods and vegetables earlier in the day to balance my choices. 

I have really developed a wonderful relationship with Tina and look at her one of my close friends and continue to check in with her about my progress.

Her program is amazing. I would highly recommend Tina’s one-on-one macro coaching to anybody who’s looking to make a change and invest in themselves. 

When you are looking for a macro coach, you want that they’re going to invest time in you. I truly felt like Tina cared about my progress. I’m super happy that I worked with her and would highly recommend her and her macro plans for anybody that is looking to make a change. She will give you all the resources and tools that you need to succeed.”

Are YOU ready to make a change in 2020? 

Registration for my 1:1 nutrition coaching is only open for this week through Friday, 12/20. I’m accepting a limited number of new clients for a January start date. If you’re interested in learning more about my coaching options, click here for 1:1 coaching package details.

Just a heads-up: My pricing will increase after the new year. If you want to lock in the lowest rates and you’re ready to work with me (very) closely, you can sign up here.

If you have any questions, just leave a comment! 🙂

The post Wondering what it’s like to have me as a nutrition coach? appeared first on Carrots 'N' Cake.

from Carrots 'N' Cake

Rosemary Holiday Ham

‘Tis the season for impressive meats, and ham is certainly one of the classics. Tender, savory and salty, it’s easy to love—and, thankfully, easy to prepare.

Store-bought hams are typically cured either with nitrites or celery powder and smoked. Since the ham is already cooked, you’re essentially adding flavors you’d like and warming it before serving. Look for a ham without glazes, and with minimal ingredients or added sugar. Ask your local butcher or farmer what they’d recommend. Brands like Pederson’s or Niman Ranch can be found in stores and are part of the Certified Humane Raised & Handled program. Pederson’s also sells a sugar-free ham that is Whole30® approved.


  • When looking for a ham to buy, aim for 1/3-1/2 lb. per person for a boneless ham and up to 3/4 lb. per person for a bone-in ham.
  • Hams can be bone-in or boneless, and may be intact or spiraled (pre-sliced). Bone-in hams take a little longer to heat up and spiral-sliced hams may be more prone to dry out, so reheat accordingly. Most hams come with instructions for temperatures and minutes per pound. The best way to make sure you’re reheating appropriately is with a meat thermometer that has a probe you can place in the center of the meat. Hams are done when the internal temperature reaches about 140 degrees Fahrenheit.

Servings: 16

Prep Time: 20 minutes

Cook Time: 90 minutes


  • 1 half bone-in ham, around 8 lbs. (Ours was spiral-sliced.)
  • ¼ cup water
  • 1/4 cup apple cider vinegar
  • 1/3 cup Primal Kitchen® Organic Spicy Brown Mustard
  • 6 Tbsp. chopped rosemary
  • 2 Tbsp. honey
  • 8 cloves grated garlic
  • 1/2 tsp. black pepper
  • 1/4 tsp. ground cloves
  • 4 apples, peeled and sliced


Preheat your oven to 325 degrees Fahrenheit. Place your ham cut side down in a baking dish or roasting pan so the fat cap side is facing up. Use a knife to score the fat cap in a checkered pattern.

Pour the water in the pan and cover the pan tightly with foil. Place the ham in the oven for approximately 40-45 minutes.

While the ham is roasting, combine the apple cider vinegar, mustard, rosemary, honey, garlic, black pepper and cloves.

Remove the ham from the oven. Rub about 2/3 of the mustard sauce all over the ham.

You can also stick pieces of garlic clove in some of the cuts. Insert a meat thermometer probe into the center of the ham and set the desired temperature for 140 degrees Fahrenheit. Arrange the sliced apples all around the ham and toss the slices in any accumulated juices on the bottom of the pan.

Cover the ham again for about 45 minutes. Remove the foil and baste the ham in the pan juices and give the apple slices a toss. Coat the ham in the remaining sauce. Increase the oven temperature to 400 degrees and roast until the internal temperature is reached and the outside is browned and bubbly. You can baste the ham a few times during the last roast if you’d like.

Remove the ham from the oven and plate the ham slices with some of the apples and pan sauce. Serve with your favorite holiday sides, like roasted carrots and Brussels sprouts.

***Nutrition Info Varies Based on Type of Ham

The post Rosemary Holiday Ham appeared first on Mark's Daily Apple.

from Mark's Daily Apple

Rum Balls Recipe

This rum balls recipe is a healthier twist of these delicious classics, but that doesn’t make them any less wonderful!

Rum balls are a classic…

from The Gracious Pantry