Instagram/@christinamilian
Christina Milian is widely recognized as a global icon. She has plans to start a great and positive Instagram challenge to show the world a new and improved low-carb chicken crust pizza, as well as a healthy and nutritious low-carb pizza. To this end, she hopes to collaborate with Beba on her forthcoming LAFGEO diet. Issue also stated that her body is more like an annual dummy than her perfect body, which usually rewards her perfect body in a respective timeframe. Christie is likely to be seen in many light hills, and I hope she is definitely present at Cannes. Heck, I am glad to mention her from two different accepted red carpets.
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Undoubtedly, the highlight was her recipe video. Milian’s crack at it was effortlessly genuine, evidenced by the total lack of staging in the kitchen and the absence of over-edited clips, such as the one where she made the chicken batter. A genuinely “Milian” solution is what ends up being “perfect.” “Can we try that again?” she suggested when asked to sprinkle olive oil on the parchment so she could use the food processor, which had almost been forgotten. The chicken and cheese would be mixed in the food processor and pressed down to a parchment paper and baked—an “expected” crust. Then it was time for the toppings: chicken on top of an impressive base of tomato pesto followed by cheese—for which, of course, more “aged” cheese and then “chicken” was to be applied.
The point of the assembly was to construct a pizza, in which chicken is involved. That was the whole point here! More need not to be said.
The comment section of her chicken pizza did spark quite a bit of interest. One noted chef stated that she has been doing the same thing for quite some time now and said, “I make this all the time! It’s so good.” Someone else suggested that it be taken it to the next level, which is to try the chicken batter in lieu of rolling it between oiled parchment. They also suggested the use of vodka sauce, “aged provolone” as a topping.
These negative comments were surprisingly about food and didn’t have anything to do with her well toned biceps. Other people with a different genealogical background were loudly claiming to be the next revolutionary world-changer. It seems that in this day and age, everyone wants to be recognized as something significant and is going overboard about everything ever imaginable. Come on, do better.
Like, vegans totally deserve to be recognized. I mean, the entire group of vegans. They never get any love, not even some pizza! A comment was specifically intended to address what seemed to be Milian’s chicken pizza but recommended that the vegan society be offered a version, as “vegans are the future.” If “vegans are the future,” here: Pesky ‘er.
One of her followers also shared a useful tip, this time for the cheese. They mentioned that it is best to be cautious with pre-grated mozzarella cheese as it might contain potato starch which is a keto no-go. This is another good reason—and there are plenty—to grate cheese at home. Cheese grating may be a little tricky to do, but it is worth the effort especially when following a very strict diet.
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This shift in the chicken pizza discourse is definitely a push in the right direction. Especially in light of the more refined and nutritious diet, life has become a bit too busy and consequently unhealthy. I am very glad to say that—for obvious reasons—chicken pizza is back. I am fine. Milian is most certainly back on her pizza game. At least a slice of these “weird” chicken pizzas is available. It is cool and is one of the “aunt Milian’s” sliders I would, unlike the brighter ones, recommend. We need a taste of the “so-called pizza.” It is only a bit but is ironically exclusive. There is like zero. It is a bit but there is very little of anything. They do not give a fuck. And I am sure my dahlia is proof. And my Kristine will join them. Dana was like Doe Kardashian and Vould will be “excused” from Julia. Even so, she would not be a guest who is generously offered sweets. Wait, could the Kardashian “worshippers” get any more hyped?