Substitutions that work and substitutions that don't
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My favorite substitution is the Fat Head pizza crust. It is so good that my husband asks for it sometimes more than once a week and he can eat real pizza.
I also like spaghetti squash instead of spaghetti. Zoodles are good too. I usually use them in stir-fry dishes. I have a twice baked cauliflower casserole I like to make that tastes a lot like potatoes. I have made the cauliflower fried rice and liked it ok.0 -
We had the cream cheese plus egg pancakes again yesterday. I'm not finding them hard to make or flip at all, but I'm using a non-stick frying pan with lots of butter. They are wayyyy easier to flip than those durned banana plus egg pancakes. I am also adding a tsp of vanilla and a pinch of salt to the egg and cream cheese mixture. I'm so excited about these I'm going to try the egg plus cream cheese noodles sometime soon as well.0
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Glad they were yummy! I'd love the enchilada recipe.My beef enchiladas with collard leaf wrapper worked well. They were easier to stuff and roll than the corn tortillas! However, I would agree that they should be blanched first to make them easier to cut with a fork while eating. I only soaked them in lime juice water for a couple hours. They tasted good though!
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Sabine_Stroehm wrote: »Glad they were yummy! I'd love the enchilada recipe.
Thanks!
I didn't really use a recipe. I had about 2 lbs of beef roast left from a previous crock pot meal. I removed it from the crock pot, shredded it, and added three chopped jalapenos and one medium/small chopped yellow onion and put back in the crockpot with some of the beef juice on low til warm.
I soaked the collard greens in lime juice water for a couple hours (in the future I would recommend blanching instead or in addition).
I used hot red old el paso enchilada sauce, but you may be able to find something lower carb. I put about a third of the can into the bottom of a glass baking dish. Then I rolled the enchiladas with the beef mixture, a little bit of cream cheese, and a little bit of shredded cheddar. When all the enchiladas were rolled (I used one collard leaf each leaving one end open), then I poured the rest of the enchilada sauce over the top and baked at 350F for 40 minutes. Then I pulled it out and put more cheddar over the top and baked another 10 minutes.
My husband did say that he missed the counterpoint taste of the corn tortilla (he compared them side by side with corn tortilla enchiladas made the same way). So I think if you aren't going extreme low carb, you could cut the corn tortillas in strips and include a strip rolled up in each collard leaf with the rest of the filling.
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totaloblivia wrote: »Now I can't make it as my husband is on FODMAP so the garlic powder is out and I can't find a definitive source on whether mozzarella is ok on FODMAP
(
Can you do a test like a reintro after something like Whole30?
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Almond Milk does NOT work as a coffee creamer. Blech. But Reddi-Whip does with the bonus that you don't have to add sweetener. lol.
There is a "loaded potato" recipe with cauliflower that is fantastic. I'm not wild about cauliflower but I love this and have served it to other people who don't like cauliflower and they liked it too.0 -
Almond Milk does NOT work as a coffee creamer. Blech. But Reddi-Whip does with the bonus that you don't have to add sweetener. lol.
There is a "loaded potato" recipe with cauliflower that is fantastic. I'm not wild about cauliflower but I love this and have served it to other people who don't like cauliflower and they liked it too.
I have used almond milk in coffee before when I really wanted some and didn't want to spend the carbs on HWC. It's not great... Seems watered down. But I liked it better than just black coffee. It is good however, if you make it an iced coffee and do like a half almond milk to coffee ratio, add a little vanilla, that's good stuff.0 -
I'm not a fan of iced coffee. I just drink a couple of cups hot in the morning, and can't stomach black.0
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@esaucier17, noodles are zucchini made into noodles with a potato peeler, or a kitchen gadget that's made for the purpose, and use in place of noodles. I've never tried them.
Oh ok Thanks. I have made them and didn't know they were called that!
I love spaghetti squash the most for pasta replacements. But also as a side dish with butter and parm...yummy.
And I also think the shirataki noodles are so gross...yuck. Odd texture and taste IMO.0 -
lukesydaisy wrote: »I've enjoyed spiralizing squash, zucchini, and cucumber in salad, but I didn't really enjoy cooked zoodles, as spaghetti. I did, however, use my ribbon cut blade to make zucchini pasta for lasagna, and it worked beautifully. I just made a regular lasagna for everyone else, and a small zoodle lasagna for my husband and me. It was a wonderful substitute, in my opinion.
Oh I made the zucchini noodle lasagna once and my son and hubby liked it. And my son is super picky! I'll have to make it again...thanks for the reminder. What pasta or tomato sauce have you or anyone else found that is lowest in carbs?0 -
If you really squeeze the water out of your cauliflower pizza crust, it's delicious. I like it so much I've never gotten around to adding toppings.0
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_Terrapin_ wrote: »JessicaLCHF wrote: »_Terrapin_ wrote: »Have you tried cauliflower tots?
I haven't. I am gonna try tho spaghetti squash hash browns soon tho.
Hmmm, do you have a way to 'hash' or cut the squash? For folks up thread talking about soggy cauli recipes like pizza crust I had to experiment with the tots and moisture. Cualiflower holds quite a bit of water so when you are prepping your crust for cauliflower pizza is there a point where you can tamp or remove some of the water being retained by the plant? For the cauliflower tots I found tamping them worked a little and one recipe called for placing the mixture in a cake tin and cover with saran wrap to let sit or 'set-up' for about 2 hours in a freezer. This allows the mix to be easier to cut into tot sized bites. They bind the cheese together better since the water molecules are now tighter after being in the freezer. IDK they turn out better from a consistency view.
I made the cauliflower crust last night and it really is very liquid dense. I wrapped it in a small towel and wrung (wrang? not sure) quite a bit out, let it sit out, then did that again. I'm trying the fathead one next, as the cauliflower was rather labor intensive for the small amount it makes.0 -
esaucier17 wrote: »lukesydaisy wrote: »I've enjoyed spiralizing squash, zucchini, and cucumber in salad, but I didn't really enjoy cooked zoodles, as spaghetti. I did, however, use my ribbon cut blade to make zucchini pasta for lasagna, and it worked beautifully. I just made a regular lasagna for everyone else, and a small zoodle lasagna for my husband and me. It was a wonderful substitute, in my opinion.
Oh I made the zucchini noodle lasagna once and my son and hubby liked it. And my son is super picky! I'll have to make it again...thanks for the reminder. What pasta or tomato sauce have you or anyone else found that is lowest in carbs?
I recently started using Rao's Homemade Marinara. 4 gr. carbs with 1 gr. fiber per serving. It's the lowest I can find in my area.0 -
That sounds great!Sabine_Stroehm wrote: »Glad they were yummy! I'd love the enchilada recipe.
Thanks!
I didn't really use a recipe. I had about 2 lbs of beef roast left from a previous crock pot meal. I removed it from the crock pot, shredded it, and added three chopped jalapenos and one medium/small chopped yellow onion and put back in the crockpot with some of the beef juice on low til warm.
I soaked the collard greens in lime juice water for a couple hours (in the future I would recommend blanching instead or in addition).
I used hot red old el paso enchilada sauce, but you may be able to find something lower carb. I put about a third of the can into the bottom of a glass baking dish. Then I rolled the enchiladas with the beef mixture, a little bit of cream cheese, and a little bit of shredded cheddar. When all the enchiladas were rolled (I used one collard leaf each leaving one end open), then I poured the rest of the enchilada sauce over the top and baked at 350F for 40 minutes. Then I pulled it out and put more cheddar over the top and baked another 10 minutes.
My husband did say that he missed the counterpoint taste of the corn tortilla (he compared them side by side with corn tortilla enchiladas made the same way). So I think if you aren't going extreme low carb, you could cut the corn tortillas in strips and include a strip rolled up in each collard leaf with the rest of the filling.
Fwiw, because of their shape, I've found it easiest to blanch them in a big skillet rather than a pot.0 -
Sunny_Bunny_ wrote: »Almond Milk does NOT work as a coffee creamer. Blech. But Reddi-Whip does with the bonus that you don't have to add sweetener. lol.
There is a "loaded potato" recipe with cauliflower that is fantastic. I'm not wild about cauliflower but I love this and have served it to other people who don't like cauliflower and they liked it too.
I have used almond milk in coffee before when I really wanted some and didn't want to spend the carbs on HWC. It's not great... Seems watered down. But I liked it better than just black coffee. It is good however, if you make it an iced coffee and do like a half almond milk to coffee ratio, add a little vanilla, that's good stuff.
No carbs in HWC so go ahead and use it! It's just terribly calorie dense but I only use 1 tbsp per cup. It's very yummy
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Sunny_Bunny_ wrote: »Almond Milk does NOT work as a coffee creamer. Blech. But Reddi-Whip does with the bonus that you don't have to add sweetener. lol.
There is a "loaded potato" recipe with cauliflower that is fantastic. I'm not wild about cauliflower but I love this and have served it to other people who don't like cauliflower and they liked it too.
I have used almond milk in coffee before when I really wanted some and didn't want to spend the carbs on HWC. It's not great... Seems watered down. But I liked it better than just black coffee. It is good however, if you make it an iced coffee and do like a half almond milk to coffee ratio, add a little vanilla, that's good stuff.
No carbs in HWC so go ahead and use it! It's just terribly calorie dense but I only use 1 tbsp per cup. It's very yummy
Oh. Lol
I actually meant I didn't want to spend the calories on HWC... That would be the only reason ever that I wouldn't choose HWC over anything else. It's definitely the best!0 -
Sigh. Just made the most disgusting ricotta crepes. Ima try to salvage them into lasagna. I can not eat these.
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Good thing it worked! Sausage, tomato sauce, garlic and lots of cheese flavor covers the yuckiness and I was able to serve it for dinner and it was pretty tasty.
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esaucier17 wrote: »lukesydaisy wrote: »I've enjoyed spiralizing squash, zucchini, and cucumber in salad, but I didn't really enjoy cooked zoodles, as spaghetti. I did, however, use my ribbon cut blade to make zucchini pasta for lasagna, and it worked beautifully. I just made a regular lasagna for everyone else, and a small zoodle lasagna for my husband and me. It was a wonderful substitute, in my opinion.
Oh I made the zucchini noodle lasagna once and my son and hubby liked it. And my son is super picky! I'll have to make it again...thanks for the reminder. What pasta or tomato sauce have you or anyone else found that is lowest in carbs?
I recently started using Rao's Homemade Marinara. 4 gr. carbs with 1 gr. fiber per serving. It's the lowest I can find in my area.
Thanks....I will look for that brand!0 -
totaloblivia wrote: »Now I can't make it as my husband is on FODMAP so the garlic powder is out and I can't find a definitive source on whether mozzarella is ok on FODMAP(
Can you do a test like a reintro after something like Whole30?
Yeah, you're right. We're still in the first month so I'll wait and see after the next month. I remember thinking keto was a struggle to get my head around a year ago, but tbh it's really intuitive compared to fodmap!0 -
I've got the ingredients! We're going to try Fathead pizza tonight.0
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I concur with the others. Fathead pizza is a total win!0
