Naija Foodie Update


Let’s be clear, New York City chef Pasquale Cozzolino did lose nearly 100 pounds, and he ate a lot of pizza in order to do so, but he did not attempt to subsist on it. He did not put himself on an oxymoronic pizza starvation diet.
Cozzolino was smarter about his weight loss.

Read on to See How
Cozzolino’s Pizza Story can Inspire You!
It all started after he’d moved to the United States in 2011
from Naples, Italy to work at a high-end Italian restaurant.
Overcome by the worries of such a major life change,
Cozzolino began stress-eating lots of cookies and soda.

Between his arrival in NYC and early 2012, his weight had
increased from about 250 to 370 pounds.
Credit: ABC News

At this point, Cozzolino knew he had to make a change. He felt terrible physically, and his family barely recognized him when he visited. He took
matters into his own hands. Many of us have had similar
experiences of weight-gain.

Sometimes we gain weight during phases of major change, other times the extra
pounds just appear, seemingly with no known cause. It can
be tempting to anxiously throw oneself (and a lot of
money) into the newest extreme diet.

Fortunately for Cozzolino, common sense won over any
panic-driven impulse to yo-yo diet. He researched his BMI
and calculated the number of calories he’d need to consume
to create a sufficient deficit for weight loss.

Cozzolino’s Pizza Diet is Not Hocus-Pocus, but Sensible Eating
Cozzolino began eating the so called Mediterranean diet
rather intuitively. He cut out desserts and sugary beverages, and added in fruits
and veggies.

He practiced portion control. He started
exercising regularly. Breakfast was often whole-grain cereal
and fruit. Dinners typically featured seafood and
vegetables, and included a glass of wine. And he ate a
pizza every day!

Note, that’s pizza margherita, a Neopolitan-style pizza pie made with homemade tomato
sauce and topped sparsely with mozzarella cheese and fresh basil.

The pizza dough
Cozzolino makes has few ingredients compared to typical American-style recipes. He combines just water, finely
milled wheat flour, yeast, and sea salt, then lets the dough
ferment for 36 hours. During fermentation the yeast eats up
most of the natural sugars, a process which produces a
more satisfying, complex carbohydrate dough.
Credit: ABC News

He asserts that his daily intake of homemade pizza works as a weight-loss practice because
it’s nutritional and satisfying.
Daily pizza consumption,
Cozzolino-style, he argues, staves off cravings for sugar-
dense binge foods. As he explains in a New York Post article, it “helps you to stay
away from junk food.
When you eat a pizza, you don’t need
anything else.”
Credit: ABC News

Pizza enthusiast and Lucky Peach writer Chad Roberston
concurs. In his article “ Pizza Gut,” Robertson explains how the fermentation process
actually “reduces the work our digestive systems have to do.”
You may have heard
arguments against the protein gluten found in wheat and
other grains. In short, gluten can increase inflammation in the intestines, which can
cascade into a number of other issues like nutrient

The Secret’s in the
Dough But Cozzolino has not stated a case against gluten. Rather, as Robertson explains, pizza dough like Cozzolino makes is both satisfying and nutritious because during the fermentation gluten (in addition to sugars) is broken-

Fermented foods give
us healthy gut bacteria, and people with healthy gut
bacteria have an easier time losing weight than those
Credit: ABC News

Unlike a lot of good cooks, professional or amateur, Cozzolino is not stingy with his
famous recipes.



Endure hardship as discipline; God is treating you as his
children. No discipline seems
pleasant at the time, but painful.

Later on, however, it produces a harvest of righteousness and
peace for those who have been trained by it (Hebrews 12:7-11
The Bible says, “For the eyes of the LORD run to and fro
throughout the whole earth, to shew himself strong in the behalf of them whose heart is perfect
toward him…” (2 Chronicles

That means He’s watching and looking for opportunities to
manifest His glory on your behalf.
He never leaves you alone. He never lets you down.

He’s moved with the feeling of our infirmities (Hebrews 4:15).

Welcome to back to our food tips/recipes segment! In todays’ post i will be teach you all ” How To Make Pizza”.

Pizza is a flatbread generally topped with tomato sauce and cheese and baked in an oven. It
is commonly topped with a selection of meats, vegetables
and condiments.

Pizza is prepared fresh, frozen, and as portion-size slices or
pieces. Methods have been developed to overcome challenges such as preventing
the sauce from combining with the dough and producing a crust that can be frozen and reheated without becoming
rigid. There are frozen pizzas with raw ingredients and self- rising crusts.

i. 1-2 tablespoons corn meal
ii. 1 cup whole wheat flour
iii. 1 1/3 cups warm water
iv. 1 teaspoon of salt
v. 1 packet quick rising active dry yeast (1/4 ounce)
vi. 2-3 cups un-bleached flour
vii. 1 tablespoon olive oil

1. Add the water into a clean large bowl, sprinkle in the yeast and stir for it to be well combined, set aside for 5minutes for the yeast to become foamy.
2. Add the oil, salt and the whole wheat flour, while stirring add enough unbleached flour (1/2 cup at a time) to make a soft dough.
3. Turn the dough out onto lightly floured surface, knead for 10minutes till the dough becomes smooth and elastic ( add unbleached flour as necessary), cover with plastic wrap and allow to rest for 15minutes.
4. Pre-heat the oven to 450 degrees, coat a large baking sheet with a non-stick spray, sprinkle in lightly the cornmeal and set aside.
5. Using your hands ( wash clean before using), shape the dough into a 16″ Round crust, carefully transfer it to the prepared baking sheet.

i. 2 sweet yellow, red or green pepper ( well seeded, roasted, peeled and cut into thin strips)
ii. 3/4 cup shredded part-skim mozzarella cheese
iii. 1/4 cup of sliced black olives
iv. 1 clove of garlic ( minced)
v. 1 tablespoon fine chopped fresh oregano
vi. 2 plum of tomatoes (thinly sliced)

1. Sprinkle the crust with garlic, tomatoes and the oregano, top it with the mozzarella, peppers and the olive.
2. Bake it on the bottom rack of the oven for 12-15 minutes or more depending on when the crust becomes crispy and highly browned. Then bring it out and serve.

N/B: The standard recipes for this is 202 calories of 13g fat which is (58% of calories)
The fat to firm makeover is 149 calories at 4g fat which is (24% of calories).

This pizza is highly healthy food, if only you can avoid fatty toppings