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




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


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

Kale Carrot Ginger Curry Soup!

October 7, 2013 § 1 Comment


So, it may be a mouthful to say but oh my is it deliciousness! Kale Carrot Ginger Curry Soup..yum.

As some of you may know, last year I got really into juicing as a way to eat more fruits and vegetables and work on my fitness overall. Since then, I went from juicing almost daily to only about once a week–but mostly it’s because I’m always cold! I really hate drinking cold juice when it’s chilly outside so I thought I would try my hand at making some different homemade soups as a way to get in my veggies without shivering! I thought of some of my favorite juices and figured I could just add some chicken broth and a few savory ingredients and bam–this soup was born! BTW: Safeway had their chicken broth cartons on sale 2 for $4, so I stocked up this past Friday (they may still be on sale you should check it out! Also, to make this soup vegetarian, substitute the chicken broth with vegetable broth). I completely eye-balled everything but here’s what I can tell you I did to create this soup:



4 cups chicken broth

10 large carrots (peeled, cut into 2 inch pieces)

1/2 of a large vidalia onion (chopped)

1 knuckle of ginger (I love ginger so I added a large piece, about 3 inches; chopped)

3-4 handfulls fresh kale (stems and all–you’re going to blend it so it doesn’t really matter)

4 tablespoons curry powder

2 tablespoons cayenne pepper







1. Pour the chicken broth in a pot and heat.

2. Add carrots, onion, ginger, kale and spices and bring to a boil. Once the soup comes to a boil, turn down the heat to low and let simmer about 15-20 minutes, until carrots are soft (I cooked my soup for about 30 minutes on low just to make sure the spices really got absorbed into the veggies).

3. Let soup cool a bit (feel free to pop it in the fridge) and take out your blender (you can also use an immersion blender but it’s really up to you!). *I say to let the soup cool because there have been a handful of times where I have used an immersion blender and have shot scalding hot soup all over myself and my kitchen!

4. Blend soup until smooth and creamy and enjoy. If you want to get a little fancy and add a garnish, I would recommend a dollop of vanilla greek yogurt with some chives chopped and sprinkled on top. Since I was making this soup for my lunch and just myself I didn’t get too fancy lol! I portioned out some lunches in plastic containers and returned the rest of the blend to the pot to re-heat to have some for dinner last night! It was amazing!

Well, if you decide to make this soup let me know what you think! As a disclaimer, I like things pretty spicy so you may want to add more or less curry/cayenne. Also, I didn’t add any salt to this soup because I feel like it doesn’t need it with all the spiciness but, again, taste it and let me know what you think!

As always, thanks for reading A Fresh Coat! xoxo


Blueberry-Cranberry-Almond Flaxseed Breakfast Cookies

March 27, 2013 § Leave a comment

Hello! I hope you all have been well since I last posted! With Spring here (I promise the weather will catch up to the season eventually!) it’s got me thinking about my recent eating habits and how it’s so easy to fall into “winter” mode. Yes, I have changed my lifestyle but that doesn’t mean I don’t occasionally induldge in too much bread or a piece of chocolate (yum, chocolate). My good friend Anna recently started a new health blog (which you should all check out here ) and she inspired me to start looking for some new recipes to satisfy my cravings yet keep me on track. I’ve been experimenting with different seeds and recently made chocolate chia seed pudding and wanted to do something with flax seeds, as I had never tried them before. I stumbled across a great recipe from Colleen DiPietro, a DC certified holistic health coach and yoga instructor that was most recently featured on the Washingtonian’s Well + Being blog. I’ve attached my slight variation to her recipe, below (please note you probably should add a few calories since I added dried cranberries tp the mix). The cookies came out amazing and I’ve been eating 2-3 of them for breakfast every other day. What a great find! If you try out the recipe, please let me know what you think!

Blueberry-Cranberry-Almond Flax Seed Breakfast Cookies

Yield: 20 Cookies
Per-Cookie Nutrition: 57 calories, 4.7 grams fat, 2.4grams saturated fat, 53 milligrams sodium, 3.5 grams
carbohydrates, 1.1 grams fiber, 2.2 grams sugar, 1.1 grams protein.

1 ½ cup almond flour or meal
½ cup ground flaxseeds (I used blueberry ground flaxseeds from Trader Joe’s)
¼ teaspoon Celtic sea salt
½ teaspoon baking soda
¼ cup unrefined coconut oil (I’ll be honest I couldn’t find unrefined coconut oil after going to Shopper’s, Target and Trader Joe’s so I used refined)
2 tablespoons raw honey
1 tablespoon vanilla extract
½ cup blueberries
½ cup dried cranberries

1. Combine almond meal, ground flaxseeds, salt and baking soda in a food processor (or mix).
2. Pulse (or mix) in oil, honey, vanilla and dried cranberries until dough forms.
3. Stir in blueberries by hand.
4. Scoop dough one tablespoon at a time onto a parchment lined baking sheet. (If you have trouble getting the dough and blueberries to stick, use your hands to pack it together.)
5. Press balls of dough down gently.
6. Bake at 350 degrees for 6 to 8 minutes, or until lightly browned at the edges.
7. Cool for 15 minutes. (Do not handle until they have cooled or cookies will break.)
8. Store in an airtight container in the fridge. The cookies are delicate and best enjoyed the day they are baked.

As always, thanks for reading A Fresh Coat! If you get a chance, head over to our Facebook page and give us a “like.” We’re also on Twitter and Instagram!

Recipe! No-Noodle Lasagna (adapted from Weight Watchers)

January 4, 2012 § Leave a comment

Hello everyone! Lately, with my New Year’s resolution to eat healthier in mind, I’ve been checking out Jennifer Hudson’s blog on I’m just so amazed by her transformation that I can’t help but cling to her every word! She mentioned in one post  that while she was on set she was introduced to a no-noodle lasagna and fell in love so I had to click the link to the recipe and try it out for myself. I’ve never fathomed omitting the noodles, arguably the best part of lasagna, and substituting zucchini or eggplant in its place but I decided if she loved it, I might too! If you’d like to see the original recipe, you can click here. Below, I’ve made some additions in pink based on my personal preferences.

5 spray(s) cooking spray, divided
1 medium eggplant(s), trimmed, sliced lengthwise in 1/4-in thick slices (lesson learned: remove the skin! it makes it harder to cut in the end!)
2 large uncooked zucchini, trimmed, sliced lengthwise in 1/4-in thick slices
1 cup sliced white mushrooms

1 large carrot, shredded
2 tablespoons chopped garlic
2 tablespoons crushed red pepper

1 large egg(s), beaten
3/4 pound(s) part-skim ricotta cheese
1/4 cup(s) basil, fresh, cut into thin strips
1/2 cup(s) grated Parmesan cheese, high-quality recommended, divided
4 cup(s) store-bought marinara sauce, divided (tip: buy veggie sauce with peppers and mushrooms, it makes it even tastier!)
1/2 pound(s) shredded part-skim mozzarella cheese, divided


1. To roast vegetables, preheat oven to 400°F. Coat two baking sheets with cooking spray. Place eggplant on one prepared baking sheet and place zucchini on other prepared baking sheet; coat vegetables with cooking spray. Roast 8 minutes; turn over vegetables and roast for 7 to 10 minutes more (total roasting time should not exceed 20 minutes or the vegetables will get too mushy); remove from oven and set aside.



2. Meanwhile, in a medium bowl, combine egg, ricotta cheese, basil, garlic, crushed red pepper, mushrooms, carrot shreds and 1/4 cup Parmesan cheese; set aside.





3. When vegetables are done, reduce oven temperature to 350°F.

4. To assemble lasagna, coat bottom and sides of a 14- X 8-inch baking dish with cooking spray. Spread a thin layer of sauce (about 1/4 to 1/3 cup) on bottom of pan. Layer eggplant over sauce (use all the slices, even if you have to overlap them). Cover eggplant with half of marinara sauce and then spread half of ricotta mixture on top; sprinkle with half of mozzarella cheese.


5. Top mozzarella cheese with zucchini and cover zucchini with remaining marinara sauce; spread with remaining ricotta mixture and then sprinkle with remaining Parmesan cheese.


6. Bake until the bottom starts to bubble, about 35 to 40 minutes.

7.Remove lasagna from oven and allow it to rest for about 15 to 20 minutes before slicing into 12 pieces. Yields 1 piece per serving.


Use a mandoline to slice the vegetables, if possible. If you do not have a mandoline and you cannot cut long, even slices of the eggplant and zucchini with your knife, you can slice them into 1/4-inch rounds instead. Next time I make this recipe I will be sure to bake it for at least 45 minutes (instead of 35 because I’m too hungry to wait that extra 10 minutes) and I will for sure add some cayenne pepper! Because I LOVE spicy foods, I still felt it came out a bit bland but it sure tasted healthy. I also used fat free cheese 🙂

I hope you enjoyed this recipe and would love to know if you try it out! You can always e-mail me at As always, thank you so much for reading and I hope you have a wonderful day! XOXO

Spooky Treats!

October 26, 2011 § 2 Comments

Larriland Farms, MD

If you haven’t guessed it by now, I love Halloween and Autumn. The weather, the colors that come out in nature, the fall harvest and all the treats that come along with this time of the year. This past weekend I stopped by Larriland Farms in Maryland to pick some apples and go to the pumpkin patch (see above pic!). I got some delicious apple fritters (below), which I shared with friends and overall had a smashing good time! It inspired me to search for some party ideas and hopefully this weekend I’ll be able to pull out the stops and get some treats ready for my friends and co-workers.

apple fritters

Of course I had to check out some finds on one of my favorite sites, Etsy, and I came across Scrumpalicious. If you don’t feel like baking yourself, I bet something like Ogre Toe cookies would be a hit at any party! They’re $7 for a Witch’s dozen (10…10 fingers/toes…so clever!) and you need to order ahead of time to account for baking and delivery…so order away!

Photo by Scrumpalicious (visit their Etsy site, it's awesome!)

For my work potluck I was thinking about making a Zombie meatloaf…all you need is a gingerbread man cake pan, some almonds for fingers and creative use of ketchup and toothpicks! I found this pic at Kitty Cooks (lots of gluten free recipes, actually a pretty cool site I’m glad I came across it!).

Zombie Meatloaf

Target’s circular this past Sunday in the Washington Post had some cute baking items on sale. I found this cookie tray on their website for $14.99 and think you can probably come up with a lot of cool designs for these shapes! What can I say, I’m just a big kid at heart!

Target Non-Stick Cookie Pan

Well, that’s all I’ve got for now but if you have any party treat tips, I’d love to hear about them. As always, thanks for reading A Fresh Coat! Please head over to my Facebook page and click “Like” if you get a chance! xoxo

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