Goodbye Comfort Food

IMG_1177What if you have to give up your favorite comfort food?

When my son was diagnosed with type 1 diabetes as a teen, he said good-bye to his favorite comfort food and all-time staple – Pizza. It was a tough summer for him since pizza was also the food of choice at parties and outings. Maintaining sugar levels and managing this auto-immune disease while working to secure a starting spot on the varsity football team was a huge challenge for Jake, but he did great.

He managed exceptionally well — I’m such a proud mom — and eventually went on to play professional football in the NFL. Harvest House Publishers just released his first book, an awesome, inspiring devotional: First and Goal – What Football Taught Me About Never Giving Up.  UnknownEventually, Jake brought pizza back into his diet and used insulin to correct sugar levels, but he still maintains a very healthy diet. So, in honor of Jake, I’m sharing a diabetes-friendly pizza recipe from Nikki Sheriff @  Diabetesconnect.com

320x260Chicken Pesto Pizza with a Cauliflower Crust By Nikki Sheriff
Crust:

1 small head of cauliflower

1/4 cup fresh grated Parmesan cheese

1/4 cup shredded Monterey Jack cheese

1/2 tsp dried basil

1/2 tsp dried oregano

1/2 tsp garlic salt

1 egg

Pesto: (1 cup bottled pesto may be substituted)

1 cup fresh basil

1/4 cup pine nuts

2 cloves garlic, minced

1/4 cup fresh grated Parmesan cheese

1/4 cup olive oil

pinch sea salt

fresh ground pepper to taste

Toppings:

1 chicken breast, cooked and shredded

6 thin slices of a Roma tomato

1 cup shredded Mozzarella cheese

1/4 cup fresh grated Parmesan cheese

Directions: To make the crust, trim and wash cauliflower florets (not including the stems). Pulse in a food processor until fine.Pour into a microwave safe bowl and microwave covered for 5 minutes. Lay out a clean kitchen towel and lay a paper towel over it. Pour the steamed cauliflower onto the towels and let cool slightly. Once cool enough to handle, wrap up the steamed cauliflower and wring out as much liquid from the cauliflower as possible.Pour into a bowl and mix with cheeses and seasonings listed above under “crust”. Add the egg and mix with your hands and shape into a ball. Preheat oven to 450 degrees F, placing a baking sheet in the oven to heat up.Lay out a piece of parchment paper and press and shape the cauliflower mixture into the shape of a pizza, about 1/4 inch thick. Once the oven is preheated, carefully lay the parchment paper with crust onto the baking sheet and bake for 10-12 minutes, or until lightly golden brown.While the crust is baking, make the pesto if using fresh pesto (or you could use bottled pesto).For the pesto, pulse the basil, pine nuts, garlic, and parmesan cheese in a food processor until well mixed.Turn on the food processor and slowly drizzle in the olive oil, followed by the salt and pepper. Let it puree until well incorporated. Mix half of the pesto with the shredded chicken and set aside.When the crust is baked, remove from the oven and spread the other half of the pesto onto the crust, like pizza sauce. Top with the chicken mixed with pesto, the tomato slices, and both

Pour into a bowl and mix with cheeses and seasonings listed above under “crust”. Add the egg and mix with your hands and shape into a ball. Preheat oven to 450 degrees F, placing a baking sheet in the oven to heat up.Lay out a piece of parchment paper and press and shape the cauliflower mixture into the shape of a pizza, about 1/4 inch thick. Once the oven is preheated, carefully lay the parchment paper with crust onto the baking sheet and bake for 10-12 minutes, or until lightly golden brown.While the crust is baking, make the pesto if using fresh pesto (or you could use bottled pesto).For the pesto, pulse the basil, pine nuts, garlic and parmesan cheese in a food processor until well mixed.Turn on the food processor and slowly drizzle in the olive oil, followed by the salt and pepper. Let it puree until well incorporated. Mix half of the pesto with the shredded chicken and set aside.When the crust is baked, remove from the oven and spread the other half of the pesto onto the crust, like pizza sauce. Top with the chicken mixed with pesto, the tomato slices, and both

While the crust is baking, make the pesto if using fresh pesto (or you could use bottled pesto).For the pesto, pulse the basil, pine nuts, garlic and parmesan cheese in a food processor until well mixed. Turn on the food processor and slowly drizzle in the olive oil, followed by the salt and pepper. Let it puree until well incorporated. Mix half of the pesto with the shredded chicken and set aside.When the crust is baked, remove from the oven and spread the other half of the pesto onto the crust, like pizza sauce. Top with the chicken mixed with pesto, the tomato slices, and both cheese’s.Bake 5-7 minutes until the cheese is melted. Slice into 8 slices and serve.

Looks and sounds yummy, doesn’t it?

***

Holly Michael has enjoyed a writing career as a journalist, features writer, and a regular ghostwriter for a Guideposts magazine before authoring novels and nonfiction books. Married to Anglican Bishop, Leo Michael, Holly has three grown children; daughter Betsy and football-playing sons—Jake (NFL) and Nick (University of Louisiana-Lafayette). Kansas City, Missouri is home and she blogs at www.writingstraight.com

Contact her at www.HollyMichael.com or on Facebook @ http://www.facebook.com/AuthorHollyMichael or Twitter: @HollyMichael

First and Goal: What Football Taught Me About Life can be pre-ordered at Amazon now by clicking this link, but will soon be available in most book-seller markets.

Thanks for stopping by. We are happy you joined us at Writing Prompts in June for our “Comfort Food Month.” Be sure to stop over in July. You will enjoy “Greatest Movie Ever Month.”

And now for the writing prompt…

The doctor lowered his eyes and studied the file. He raised his head and peered over his glasses. “You’re going to have to make drastic changes in your life.”

And go! Respond below in the comments section.

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