Food Friday: Gestational Diabetes Approved Recipe...Cauliflower Crust Pizza

If you have gestational diabetes, by the 9th month you are craving pizza. Pizza can be so full of carbs and salt. Here is your way to satisfy your craving, enjoy one of your favorite foods with friends, and still be healthy with a gluten free, low carb, and low salt meal.

For the crust:

2 cups grated cauliflower (about 1/2 head)
1/2 cup yogurt
1 egg
1 teaspoon Italian Seasoning
1/4 teaspoon salt

For the toppings:

3/4 cup of your favorite store-bought or homemade pizza sauce or marinara sauce (we use 1 can of Hunt's Crushed Tomatoes as it has less salt mixed with Italian seasoning)

1 cup of grated mozzarella cheese (we like to add cheddar too but remember to watch the salt intake)

Choice of toppings (cooked meat, pepperoni, mushrooms, peppers, etc)

Directions:

Preheat the oven to 400 degrees. Grate the cauliflower by hand or with a food processor until it takes on a grainy or grated texture. Place 2 cups of the grated cauliflower into a clean, thin dish towel. Wrap it up in the middle and twist closed, squeezing out all the moisture. Place the dry cauliflower into a bowl and add the yogurt, eggs, and herbs. Fold the mixture until everything is evenly combined. Place the cauliflower "dough" onto a baking sheet lined with parchment paper and spread the mixture with your hands until it is about 3/4 inches thick. This is your crust.

Bake the crust for 30 minutes or until lightly browned and firm enough to hold its shape. Remove the crust from the oven and top with sauce, cheese, and your choice of veggies or meat. Pop the pizza back into the oven for another 10 minutes or until the cheese is melted and bubbly. Enjoy!

Food Friday: Gestational Diabetes Approved Recipe...Beef Stroganoff

Beef Stroganoff was perhaps one of my favorite dishes that I discovered during my diet change. This recipe comes directly from the American Heart Association as a low salt, a low carbohydrates dish excellent for my gestational diabetes.

I enjoyed this gourmet recipe served on top of mashed potatoes with a side of green beans. With 276 calories and only 16g or carbs, 92mg of sodium, and 10g of fat, and lots of protein at 29g, it was certainly a heart healthy winner which I still make today for my family.

Ingredients

1 pound beef tenderloin or sirloin steak, all visible fat removed
1/8 teaspoon pepper
1 teaspoon vegetable oil
1/2 pound of fresh mushrooms (sliced is about 2 1/2 cups) or 1 can mushrooms, rinsed
1 medium onion, sliced
2 cups of low-sodium beef broth, heated
3 tablespoons all-purpose flour
2 tablespoons no-salt-added tomato paste
2 tablespoons dry sherry
1 teaspoon dry mustard
1/8 teaspoon dried oregano, crumbled
1/8 teaspoon dried dill weed, crumbled
1/4 cup nonfat or light sour cream

Directions

Cut meat into thin strips about 2 inches long. Sprinkle with pepper. Heat a large nonstick skillet over medium-high heat. Add oil and swirl to coat bottom. Cook meat for 1 minute. Add mushrooms and onion; cook for 2-3 minutes, or until onion is translucent, stirring occasionally. In a medium bowl, whisk together broth and flour. Add to skillet; bring to a boil. Reduce heat and simmer for 2-3 minutes, or until thickened, stirring constantly. In a small bowl, whisk together remaining ingredients except sour cream. Stir into meat mixture. Simmer, covered, for 5-10 minutes, or until beef is tender. Transfer about 1/4 cup sauce to a small bowl; add sour cream and whisk together. Stir back into skillet and cook for 5 minutes, or until warmed throughout. Serves 4 at 1 cup per serving.