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Defend Pop-Punk!

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False Narrative, originating from the Orlando and Ocala area, knocked out their first show at the Goat House in Odessa this weekend. These four guys are in the middle of recording their debut self-titled EP expected to be out this summer.

False Narrative rocks like Blink-182, Man Overboard, the Story so Far, New Found Glory, and Amber Pacific. Their songs are full of catchy lyrics, melodic rhythms, and always deliver a breakdown at the perfect moment.

Their music is full of energy, and will certainly make you want to dance.

Grab a LIMITED EDITION t-shirt while you can — currently on sale for $10.00 and will not be reprinted. While you’re at it make sure you check out there songs, and download their two awesome singles!

Catch them at a local show this week!

Thursday, July 18th at the Leesburg Opera House @6p

Saturday, July 20th at Taste in College Park @8p

False Narrative – North [Official Video]

False Narrative – Cold Shoulder [OFFICIAL LYRIC VIDEO]

Follow them on Instagram: Falsenarrative

Twitter // Facebook // Tumblr // Bandcamp // Youtube // Store

Zucchini Crust Pizza

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So being an avid Pinterest user I stumbled upon a great recipe from Kalyn’s Kitchen. I have made it a few times now, and I am obsessed! Thank you, Kalyn!

I made a few adaptations:

1 – to stay within my weekly grocery budget as almond meal was pretty expensive where I shop

2 – to take a stab at reducing the fat/calories from almond meal and egg yolk

This is no longer a gluten free recipe, due to the bread crumbs, sorry all!

Makes two servings.

Crust Ingredients:
Two medium zucchini – about 5-6″ long, 1-2″ in diameter grated
5 T Panko Bread crumbs
3 T finely grated Parmesan (To save some money you can use the cheap jarred parm that you find near the pasta/sauce in the grocery store)
1 tsp. dried oregano
1/2 tsp. garlic powder, sub italian season if you can’t do garlic
pinch of salt
1 egg-white, beaten (you can use a whole egg if you don’t mind the added calories)

I don’t always use the Mozz in the crust, however you can add it if you want it to be more cheesy!

Optional: 1/2 cup finely grated low-fat Mozzarella blend

On the pizza pictured:
After the pizza crust is done baking, I spread fat free greek yogurt, and a drizzling of Sweet Baby Rays BBQ sauce, topped it with some leftover steak, and basil.

I also have done the same Fat free greek yogurt/BBQ sauce with chicken and basil and it is great!

Instructions:

  1. Preheat the grill or oven to 450F/230C.
  2. Grate the Zucchini and place in a microwave safe bowl
  3. Microwave Zucchini for 5 minutes, drain and let cool. Be sure to press out as much water as possible.
  4. After Zucchini has cooled for at least 10 minutes, in a medium mixing bowl add in zucchini, bread crumbs, parmesan, oregano, garlic and/or Italian seasoning and beaten egg.
  5. You can choose to split the pizza “dough” in two smaller personal sized pizzas, or just make one large pizza.
  6. Use a spoon or your fingers press out the crust mixture into two circles, being careful not to make the edges too thin (or they will burn).
  7. Bake crust on a pizza stone for about 12-13 minutes just until the crust is firm and starting to brown (about 12-13 minutes.)  I usually bake the crust on a cookie sheet with parchment paper for 15-18 minutes.
  8. Spread yogurt/BBQ mixture on crust, add protein and any other cheese/herbs.
  9. You can place the pizzas back in the oven for 3-5 minutes, however I am usually too impatient and just eat it as is. 🙂

I have found these pizzas last in the fridge for about three days, if stored in airtight containers. So I usually make one for dinner and bring one for lunch the next day!