Inflammation and food?
Inflammation can be affected by what you eat? As I do believe there is a correlation with our diet and health, I decided to research the correlation between arthritis and food. With over 100 types of arthritis and no known cure, physical therapy, medication and lifestyle changes, such as healthier eating and recipe preparation modification, are the best defenses to a condition that plagues many.
My Book with A Focus on Food and Inflammatory Diet
I wrote, Eating Well to Fight Arthritis as I realized there was a need for simple, everyday, practical cookbook My cookbook contains pantry-friendly recipes to help to ease the symptoms and reduce inflammation. I had a friend that told me she had issues with holding a fork so I included a Toss the Fork Chapter in this book to include pizza, sandwiches and recipes you could hold. Here’s one of my favorite recipes, Chicken, Red Pepper, Spinach and White Bean Pizza . This delicious and favorite recipe is from my arthritis cookbook . Also included are gluten free and diabetic-friendly recipes!!!!!
An Anti-Inflammatory Diet with Chicken Pizza: Who doesn’t like pizza?
You don’t have to give up pizza to eat healthier! Try including better options for your pizza topping such as red pepper, spinach and white beans to help fight inflammation. There’s more Vitamin C in a red pepper than an orange so start adding peppers to your recipes. Sometimes it can be difficult on your joints to hold a fork, and pizza is just the answer.
Chicken, Red Pepper, Spinach and White Bean Pizza from Eating Well to Fight Arthritis
A hearty combination of incredible savory flavors makes this an exceptional pizza.
Makes 8 (1-slice) servings
1 (12-inch) thin pizza crust
2 teaspoons olive oil
1 medium red bell pepper, cored and thinly sliced
1/2 cup chopped red onion
1 teaspoon minced garlic
2 cups chopped baby spinach
1 teaspoon dried oregano leaves
1 cup chopped cooked chicken breast
1/2 cup white navy beans, drained and rinsed
1 cup shredded part-skim mozzarella cheese
1, Preheat oven 425 F. Coat crust with oil.
2. In large nonstick skillet coated with nonstick cooking spray, cook red pepper and onion about 5 minutes or until crisp tender. Add garlic, spinach and oregano, stirring only until spinach is wilted.
3. Evenly spoon spinach mixture over crust and top with remaining ingredients. Bake 8–10 minutes, or until cheese is melted and crust is done.
Nutritional information per serving:
Calories 199, Calories from Fat 28%, Fat 6g, Saturated Fat 2g, Cholesterol 24mg, Sodium 362mg, Carbohydrates 21g, Dietary Fiber 2g, Total Sugars 2g, Protein 14g, Dietary Exchanges: 1 1/2 starch, 1 1/2 lean meat
Terrific Tip: Freeze leftover pizza slices and reheat for a make- ahead meal another day. I just took slices out of the freezer and either I’m hungry or forgot how good this pizza was.
For more information, visit www.hollyclegg.com or The Healthy Cooking Blog for more recipes and tips.
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