Recipe: Cauliflower Crust Pizza! Healthy and Delicious!

June 9, 2014 § Leave a comment

IMG_6589This weekend I was stuck inside not feeling so great but I did manage to take a walk to Trader Joe’s and grab some ingredients to make cauliflower-crust pizza. I’ve been hearing about the creative ways you can substitute cauliflower for low-carb recipes (mashed “potatoes” and Alfredo sauce are two others I want to test) and I finally decided to give it a try! I LOVE pizza and would probably eat it every day if cheese and bread weren’t horrible for you in mass quantities! I ended up using a recipe I found from a blog called Glow, which of course I modified just a bit to suit my taste buds. I found this recipe to be worth the extra time it took to make because it was extremely tasty and so much healthier than regular pizza. In all fairness, I also made plain old pizza dough for my date and I just in case the cauliflower recipe didn’t turn out so hot–we both really enjoyed this version though and I vowed to make it again!

Have these items out and ready:

Food processor
A lot of paper towels
Parchment Paper
Coconut Oil Spray (or any non-stick cooking spray)
Cookie sheet


1 head cauliflower, cut in small sections
1 cup low-fat skim shredded mozzarella cheese
1 egg
2 tablespoons minced garlic
salt and pepper to taste
Tomato sauce
Toppings for pizza (I used onion, pepperoni, green bell peppers, tomatoes)


1. Pre-heat oven to 425 degrees.

2. Place cauliflower in food processor and process until the texture resembles rice or coconut shreds. Don’t over-process as this will leave you with mush. We don’t want mush.

3. Pour cauliflower in a large bowl and heat in the microwave for 6 minutes.

4. Grab your roll of paper towels and get ALL of the moisture out of the cauliflower. I was amazed at how much water was in there but it really needs to come out or your crust will have to bake longer or possibly suffer a mushy fate. I did this for a while and my crust wasn’t too sturdy at the end so take heed!


mix ingredients

5. Mix 1/2 cup mozzarella, egg, garlic and salt and pepper into the cauliflower until it is well-mixed and becomes slightly sticky.

6. Place parchment paper on cookie sheet and spray with non-stick spray.


raw crust

7. Place dough on the tray and flatten out so that the crust is even. You can expect your dough to have about a 12-14 inch circumference.

8. Bake the dough for about 30 minutes. The time may vary depending on how much water was left in your cauliflower–mine took about 35 minutes for the edges to start to brown.

baked crust

baked crust


added my toppings

9. Once the crust is ready, take it out and apply your sauce, cheese and additional toppings. Bake for an additional 5-10 minutes, or until cheese begins to bubble.


My slice, which immediately broke apart and I ended up eating with a fork.


Thanks so much for stopping by and I hope you get a chance to try this recipe–I promise, as long as you add the garlic (sorry, Italian here!) you will love it! XOXO Jen




New World Market at BB&B: Matcha Ginger Latte

June 3, 2014 § Leave a comment

Picture 2

World Market gold kili Matcha Ginger Latte, $7.99


Ever since I got my NutraBullet around the holidays I have become obsessed with making smoothies! I started reading about different types of additives to make my smoothies more filling and healthier, like chia and flax seeds, and then I read about matcha (or maccha) powder. I’ve been hearing about the benefits of green tea for years-it’s an energy and metabolism booster  and cancer fighter on top of being tasty–and when I learned it came in a powder form, I was intrigued.

Matcha powder is made by grinding the entire green tea leaf which makes it more potent and therefore more beneficial than simply drinking the water that had the leaves in it. This prep also allows you to take in fiber, which is always a bonus! According to various online sources, you would need to drink ten cups of green tea to match the benefits you get from drinking one serving of matcha powder. There seems to be a lot of internet arguing going on as to the type of matcha powder one should consume but I think it’s safe to infer the most organic one with the least amount of additives would be the best one to try (your best bet would be to order it online).

I wasn’t able to find the powder at my usual grocery store stops (Giant or Safeway didn’t carry it and Trader Joe’s was out of their version) but I did happen to see the above delicious-looking ginger smoothie version at the new World Market at Bed, Bath & Beyond in Chinatown the other day. At $7.99 I decided it was worth a try since there are ten servings and it has ginger in it which is great for keeping your stomach calm. I was a little nervous the powder would be too strong for me because sometimes green tea makes me feel sick but it wasn’t at all! I mixed it with part almond milk, water and about five ice cubes in my NutraBullet and I had an amazing, light smoothie for breakfast! Next time I head to TJ’s I am going to check out their brand, especially since it’s $3.99 for 12 servings! I have felt very focused and satisfied today, so I’m curious to see how I will feel after a week of drinking these lattes!

Have you ever tried matcha? What do you think about this little green gem?

Picture 3

Trader Joe’s Matcha Green Tea Latte, $3.99

As always, thanks for reading and I hope you have an awesome, energetic day! XOXO Jen

Healthy Easter Cookies!

April 17, 2014 § Leave a comment

Hi everyone! Yesterday I went crazy on Pinterest looking for Easter cookie recipes I could make for my family and friends and after about 5 pins, I realized they were all terrible for me! I didn’t want to bring that home to my family or give my friends (who are pretty health-conscious) treats that would not go so well with their normal eating habits so I took a step back and tried to find some healthier cookies to make. I decided upon coconut macaroons and carrot cake cookies. I got the recipe for the macaroons from McCormik’s website and I found the carrot cake cookie recipe on a blog called Hangry Tales which was adapted from another site which I further adapted (and so on and so forth!). Either way, these cookies were both pretty easy to make, albeit I used a lot of bowls for the carrot cake ones, but it was fun and I will feel better about giving them away/taste-testing a few! Hope you enjoy the recipes and as always, thanks for reading A Fresh Coat! XOXO Jen

Coconut Macaroons

Serves: Makes about 4 dozen or 22 (2 cookie) servings.


2 packages (7 ounces each) flaked coconut, (about 4 cups)

1 can (14 ounces) sweetened condensed milk1

1/2 teaspoons McCormick® Imitation Almond Extract

photo 1-1_2


  1. Preheat oven to 350°F.
  2. Mix coconut, sweetened condensed milk and almond extract in large bowl
    photo 2-1_2
  3. Drop teaspoonfuls of mixture onto greased baking sheets.
    photo 1-1
  4. Bake 10 to 12 minutes or until edges are lightly browned.
  5. Immediately remove from baking sheets to wire racks; cool completely.
    Finished Product!

    Finished Product!

    Carrot Cake Cookies 

    Makes about 12 cookies
    1/2 cup pecans
    1 tablespoon flax seed meal
    1 tablespoon chia seed
    4 tablespoons water
    3/4 cup flour (whole wheat or gluten-free if you want to be healthier)
    3/4 cup oats
    1/2 teaspoon baking powder
    1/4 teaspoon salt
    1 teaspoon cinnamon
    2 tablespoons coconut oil
    1/2 cup maple syrup (I forgot this ingredient at the store so I made my own with this recipe)
    1 teaspoon vanilla
    1 cup grated carrots (2-3 whole carrots



1. Preheat oven to 350 degrees. On a baking sheet lined with parchment paper, toast the pecans for 7 minutes, turning once halfway through. Chop and set aside.

2. In a small dish, mix the flax seed meal, chia seeds, and water. Set aside.

3. In a food processor or blender (I used my NutriBullet), grind 1/2 cup of oats to a flour. Move to a bowl and stir in the remaining oats, flour, baking powder, cinnamon and salt. Set aside.

4. In another bowl, melt the coconut oil. Stir in the maple syrup and vanilla.

5. Stir the wet ingredients into the dry ingredients until just combined.

No maple syrup? No problem! Make your own with 1/2 cup sugar, 1 cup brown sugar, 1 cup boiling water and 1 tbsp butter

No maple syrup? No problem! Make your own with 1/2 cup sugar, 1 cup brown sugar, 1 cup boiling water and 1 tbsp butter

6. Fold in the grated carrots and chopped pecans.
photo 2-1_3


7. Drop by spoonfuls onto a baking sheet lined with parchment paper.

photo 3_2

8. Bake at 350 degrees for 12 minutes.

photo 4_2


An Early Thanksgiving Treat! Pumpkin Pie Protein Shakes!

November 19, 2013 § 1 Comment

So my friend Anna has a wonderful health and fitness blog called The Blondissima: Fit and Fabulous with Anna and I helped her film a video one night where she made a pumpkin pie smoothie with vanilla Shakeology (you can check out the post here). Well, after filming I asked her if I could try it and wow–it was just so amazing! This week I decided that I would be having smaller dinners and supplementing them with protein shakes in preparation for the big Thanksgiving feast so I thought I definitely had to make my own version of this!


1 scoop of vanilla protein powder (150 calories)

1 cup of skim milk (83 calories)

1/2 cup of pumpkin puree (40 calories)

1/2 tablespoon pumpkin pie spice

1/2 tablespoon of cinnamon

6 ice cubes


Put all ingredients in blender, blend and enjoy! Tip: I like to make it really frothy by using the ice crusher setting–it seems to aerate it more and makes it seem fuller.

Total Calories: 273

This really is one of the most delicious shakes I have ever had! BTW I have considered this all one serving as far as calories go but it really makes almost two full glasses. I didn’t share mine–I drank it all–but if you want to have a snack and save the rest for later or share this is also an option!

I just started a Pinterest board where I will be keeping all of my protein shake recipes so if you are on there come on over and say hello–you can find me @afreshcoat. I have some really tasty recipes in the works for the rest of the week! I’m so excited about this and I hope you will come check it out.

As always, thanks for stopping by to read A Fresh Coat! XOXO Jen






A Warm Breakfast on a Cold Sat Morning!

November 9, 2013 § 1 Comment

20131109-103136.jpgHappy Saturday everyone! One thing I love about the weekend is that I usually eat a slightly fancier breakfast than I do on the weekdays (cooking in the morning is simply out of the question–I’m a yogurt kind of girl!). Today I decided to use up some apples that were starting to look a bit sad in my fridge and cut them up to add to some oats and it came out so delicious. I tried to make it a little healthier by adding chia seeds and using agave nectar and a dash of honey to sweeten the favor a bit. I know you might be thinking “This isn’t really cooking” but I say if the stove has to be used, it’s cooking! This really is a simple, delicious and healthy meal to start your day with. Here’s what I did in case you’d like to try this our for yourself (I made enough for two people as 1/2 cup of dry oats is considered a single serving):


2 cups water

3 apples, cut in small pieces

3 tablespoons cinnamon

1 cup rolled oats

1 tablespoon honey

1 tablespoon agave nectar

1 tablespoon chia seeds


Boil the water in a pot and add the cinnamon. Add apples and let cook for about 5 minutes. Add oats, honey, agave nectar and chia seeds and stir. Let cook for 5-7 minutes until desired thickness, stirring occasionally. Enjoy!

As always, thanks for reading A Fresh Coat! XOXO Jen

Skeletons! #Halloween

October 24, 2013 § Leave a comment

I decided the other day that I am going to dress up as a Sugar Skull this year for Halloween and I’ve been really into all things skeletons since! I got my World Market flyer in the mail yesterday and saw the brains cupcake kit that is currently on sale and that just took me on a whirlwind internet shopping/browsing spree of all the things I loved at the store! I’m feeling so inspired to have my own Day of the Dead party now!
As always, thanks for reading A Fresh Coat and please check me out on Instagram, Pinterest, Polyvore, Facebook….etc. You get it–I’m out there, so come say hi! XOXO JenSkeletons! #Halloween

Apple Picking at Hartland Orchard

October 17, 2013 § Leave a comment

A few weeks ago I decided to drive out to Markham, VA, to pick some apples with a friend at Hartland Orchard. It’s a fun fall adventure (despite the fact that it was 80 and sunny the weekend we went) and it’s nice to get out of the city for a few hours and breathe in some fresh air! Although, I must admit it’s a little funny to me that my fellow Washingtonians get such a kick out of these things because I grew up in NJ where picking your own fruit and veggies was the norm! In fact, my childhood home was across the street from apple and peach orchards  my best friend’s family owned so I picked my own fruit quite frequently. I do like to go every year though and I can’t wait to go pick my own pumpkin to carve for Halloween. I’m basically a big kid though so I will probably always love these little fall traditions I have come up with while living in DC. I used my bushel of apples to juice and make some delicious baked apples with oats. Hope you enjoy the pics and as always, thanks for reading a Fresh Coat! XOXO

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