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re: Low-No Carb pasta substitutes?
Posted on 6/20/23 at 12:31 pm to Raoul Stimulato
Posted on 6/20/23 at 12:31 pm to Raoul Stimulato
The red lentil stuff is good.
I really like the Banza brand spaghetti (made from chickpeas). You kind of have to experiment with the different brands. I don't like the red lentil spaghetti, but I like their rigatone and other noodles. I do like the Banza spaghetti, but I think I like the red lentil stuff better on the other noodles.
I really like the Banza brand spaghetti (made from chickpeas). You kind of have to experiment with the different brands. I don't like the red lentil spaghetti, but I like their rigatone and other noodles. I do like the Banza spaghetti, but I think I like the red lentil stuff better on the other noodles.
2
Posted on 6/21/23 at 2:24 pm to hogfly
Cutting carbs does work. I attempted a vegan diet for 2 weeks. Watched my calories and gained 3 pounds due to carbs
Posted on 6/22/23 at 10:45 am to hogfly
I checked out some lentil and chickpea pasta at Kroger this morning, both of them have almost as much carbs as regular pasta. I don't think either qualify as "Low-No Carb pasta substitute". They may very well be healthier than traditional pasta, but they don't cut carbs in any meaningful way.
Posted on 6/22/23 at 2:12 pm to deeprig9
quote:
people who need to cut back on carbs
Pasta certainly is not your answer then. There's some soy noodles sold in packs, but they suck. Just don't eat pasta for a while and use that as a treat. I love pasta and could eat it everyday, but I'd be huge, so I don't do that.
Posted on 6/22/23 at 3:25 pm to KyrieElaison
quote:
Cutting carbs does work. I attempted a vegan diet for 2 weeks. Watched my calories and gained 3 pounds due to carbs
Posted on 6/23/23 at 12:46 pm to deeprig9
I tried the Palmini last night, it was good. All the pesto dominated the flavor but there was definitely a heart of palm aftertaste on the first few bites. Then your palette adjusts to it for the rest of the plate.
Super easy to whip together. The noodles are already cooked, I thought they'd be dry like regular pasta and need cooking. The instructions say simply to rinse them well, and only cook if you want them more tender. I thought the tenderness was just fine right out of the bag.
Kroger carries it, I live by a Kroger, so this will be a regular part of my menu now.
Super easy to whip together. The noodles are already cooked, I thought they'd be dry like regular pasta and need cooking. The instructions say simply to rinse them well, and only cook if you want them more tender. I thought the tenderness was just fine right out of the bag.
Kroger carries it, I live by a Kroger, so this will be a regular part of my menu now.
Posted on 6/23/23 at 1:38 pm to deeprig9
I made these mini Palmini hashbrown cakes a few weeks ago. I can’t remember exactly what I added, but it had an egg, parm cheese, sour cream and maybe some mozzerella. They were pretty heavy, but very delicious.
And this is a chicken, mushroom, broccoli dish I threw together at lunch one day. A couple squirts of Caesar dressing for some sauce and melted provolone on top. Having Palmini in the cabinet makes lunch/dinner prep VERY easy, and once you add the other ingredients, the Palmini is just a vessel/filler to me.
Palmini Primavera with lobster from Valentine’s Day
And this is a chicken, mushroom, broccoli dish I threw together at lunch one day. A couple squirts of Caesar dressing for some sauce and melted provolone on top. Having Palmini in the cabinet makes lunch/dinner prep VERY easy, and once you add the other ingredients, the Palmini is just a vessel/filler to me.
Palmini Primavera with lobster from Valentine’s Day
This post was edited on 6/23/23 at 1:41 pm
Posted on 6/23/23 at 1:42 pm to LSUGUMBO
All 3 of those look great.
Posted on 6/23/23 at 1:48 pm to LSUGUMBO
And here’s a few dishes I made with the miracle noodles
Swedish meatballs and noodles
Chicken, spinach and mushroom Caesar with pasta. Turns out Caesar dressing makes a delicious light sauce in a pinch.
Swedish meatballs and noodles
Chicken, spinach and mushroom Caesar with pasta. Turns out Caesar dressing makes a delicious light sauce in a pinch.
Posted on 6/23/23 at 4:55 pm to LSUGUMBO
Thanks for sharing. My wife has some of these "miracle noodles" I assume, but a different brand name, made from glucomannan, in bags she eats sometimes,typically as a ramen substitute, I find them too "wormy" if that makes sense. Is there a way to prepare them so they don't have such a "wormy" texture?
Posted on 6/23/23 at 6:52 pm to Irregardless
quote:
You seem agitated. Have some carbs and chill.
I answered your question in the first response. Pasta “”substitutes” are not substitutes at all. The taste and texture are nothing like pasta.
Spaghetti squash? I love it. But it’s nothing resembling pasta
Crazy thought but maybe he's willing to sacrifice some of the enjoyment of food for his health. For similar reasons I'm not slamming down a pint of ice cream before bed every night even though that might be temporarily enjoyable.
Posted on 6/23/23 at 9:31 pm to deeprig9
quote:
Is there a way to prepare them so they don't have such a "wormy" texture?
I think in pasta dishes like above, they’re a little less wormy, but they’re still kind of rubbery. Maybe cut them into smaller pieces? Sometimes I’ll run the kitchen shears through them to break them up a little. Maybe I just got used to it. You can also squeeze some of the water out of the noodles before using them, and that may help, too
Posted on 6/23/23 at 11:38 pm to Powerman
quote:
Crazy thought but maybe he's willing to sacrifice some of the enjoyment of food for his health
He’s eating lance crackers and goldfish.
I couple of servings of pasta a week is not eating a pint of ice cream every night. Listen to yourself. If you eat sensibly you don’t have to restrict food groups.
Posted on 6/24/23 at 2:40 am to Irregardless
We stopped high glycemic index foods like rice and Spaghetti years ago and have lost a lot of weight. We substitute quinoa (cooks in 20 mins) and barley (even lower glycemic index but takes 2 hours to cook) when we want pasta, which is now seldom. We don't do white potatoes any more. Glycemic index is your friend.
Posted on 6/24/23 at 8:51 am to Nawlens Gator
After a heavy lifting session high glycemic index food IS your friend.
Posted on 6/24/23 at 7:06 pm to Irregardless
quote:
He’s eating lance crackers and goldfish.
Yall keep bringing up my other thread about pool snacks. My kid eats the crackers and the goldfish. I might have a couple bites. Plus, we go to the pool maybe once a week and only 3 months out of the year. You act like I eat Pringles for breakfast every morning therefore my question about pasta substitutes are invalid. Why do you have such low standards for yourself in regard to your tiger droppings posts?
Posted on 6/24/23 at 7:14 pm to deeprig9
Same dish as above, but with canned Del Monte Artichoke hearts (quartered) and one-third the price of the Palmini, and it was equally delicious, if not better.
Highly recommend the artichoke hearts. They aren't "pasta" in any way shape or form, but they serve the purpose. I don't think this would work with a meat and marinara sauce, but for pesto, chicken, and dried tomatoes, it was excellent.
Highly recommend the artichoke hearts. They aren't "pasta" in any way shape or form, but they serve the purpose. I don't think this would work with a meat and marinara sauce, but for pesto, chicken, and dried tomatoes, it was excellent.
Posted on 6/25/23 at 1:05 pm to deeprig9
At the pool today. This is for the uppity people.
Posted on 6/26/23 at 11:23 am to deeprig9
My go-to substitute for spaghetti pasta is zucchini "noodles" cut on a spiralizer. I was surprised how good this is the first time I tried it.
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