First time low carber seeks support :)
Replies
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Is pasta made from veggies any better? Or do I have to completely give up pasta? :frown:
I've used spaghetti squash. Just cut it in half, bake it in the oven, scrape out the "noodles" and top with your sauce.
I would recommend staying away from manufactured pasta for now, and most other manufactured "Low Carb" products. They usually aren't allowed in the early phases of many low carb diets. BTW, you didn't mention which low carb diet you are following. You will greatly enhance your success by picking one and reading the book. That way you know exactly what you can eat and not eat, and most usually have some sample menus and recipes.0 -
Is pasta made from veggies any better? Or do I have to completely give up pasta? :frown:
I've used spaghetti squash. Just cut it in half, bake it in the oven, scrape out the "noodles" and top with your sauce.
I would recommend staying away from manufactured pasta for now, and most other manufactured "Low Carb" products. They usually aren't allowed in the early phases of many low carb diets. BTW, you didn't mention which low carb diet you are following. You will greatly enhance your success by picking one and reading the book. That way you know exactly what you can eat and not eat, and most usually have some sample menus and recipes.
OHHHHHHH I thought she meant the pasta at the store that is made with tomato, spinach... I didnt realize she meant REPLACING with vegetables..
Oh hell... spaghetti squash, zucchini, summer squash, eggplant, even beets.. BRING IT ON!!!0 -
OHHHHHHH I thought she meant the pasta at the store that is made with tomato, spinach... I didnt realize she meant REPLACING with vegetables..
Oh hell... spaghetti squash, zucchini, summer squash, eggplant, even beets.. BRING IT ON!!!
I thought she meant spinach or sweet potato pasta, too.
Thanks for reminding me about zucchini! I remember someone taking a vegetable peeler and grating the zucchini into long, thin "ribbons" and using them in place of noodles. I think she combined them with cheese and kielbasa sausage chunks.0 -
I DID actually mean spinach or sweet potato pasta, but thanks for the suggestions of using spaghetti squash or zucchini! I will definitely have to try those.
I am not following any specific low carb diet, I am just trying to cut down on carbs. I probably should follow some type of specific diet, because I don't even know how many carbs per day I should be shooting for. I am trying to lose 10-15 lbs, so I don't feel like I need to do anything drastic, but I know the way I was eating up until last week was way, way too high on carbs. Anyone have any recommendations on a "moderate" low carb diet?0 -
I DID actually mean spinach or sweet potato pasta, but thanks for the suggestions of using spaghetti squash or zucchini! I will definitely have to try those.
I am not following any specific low carb diet, I am just trying to cut down on carbs. I probably should follow some type of specific diet, because I don't even know how many carbs per day I should be shooting for. I am trying to lose 10-15 lbs, so I don't feel like I need to do anything drastic, but I know the way I was eating up until last week was way, way too high on carbs. Anyone have any recommendations on a "moderate" low carb diet?
100g is a good place to start... focus on fiber rich vegetables, berries for your carb needs. If you do consider starches, just make sure you are choosing the complex varieties (www.glycemicindex.com is a free online resource.. good stuff)
Give it about 3-4 weeks for your body to adjust. If nothing seems to show on the scale - then take measurements of your body.
Adjust your intake to 80g - see where you go from there.
Keep in mind, the reduction in carbs will mean increasing your protein and fat intake... so long as the proteins/fats are from natural sources, you will be fine0 -
100g is a good place to start... focus on fiber rich vegetables, berries for your carb needs. If you do consider starches, just make sure you are choosing the complex varieties (www.glycemicindex.com is a free online resource.. good stuff)
Give it about 3-4 weeks for your body to adjust. If nothing seems to show on the scale - then take measurements of your body.
Adjust your intake to 80g - see where you go from there.
Keep in mind, the reduction in carbs will mean increasing your protein and fat intake... so long as the proteins/fats are from natural sources, you will be fine
^^^ this is great advise. If you just have a few pounds to lose, it's best to ease into your way of eating.0 -
There's a lower carb pasta out called "Carba-nada" it's I think 23g of carbs for a serving plus a couple fiber, I think.0
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Unfortunately based on their nutrition information, that pasta is just as much fail as Dreamfields. First ingredient is Semolina Wheat Flour, which is the same as most conventional pastas. Add into that the additional wheat gluten they add, cornstarch, and soy flour, any low carber would do well to stay away from it.
We'll probably all (those of us committed to a lifelong low carb eating) just have to resign ourselves to a life without regular pasta, or only a very occasional indulgence since every attempt I've ever seen at something that isn't flour based tastes horrible.0 -
Unfortunately based on their nutrition information, that pasta is just as much fail as Dreamfields. First ingredient is Semolina Wheat Flour, which is the same as most conventional pastas. Add into that the additional wheat gluten they add, cornstarch, and soy flour, any low carber would do well to stay away from it.
We'll probably all (those of us committed to a lifelong low carb eating) just have to resign ourselves to a life without regular pasta, or only a very occasional indulgence since every attempt I've ever seen at something that isn't flour based tastes horrible.
Honestly speaking - I dont miss the pasta... Granted, Im cooking it for my husband which is never a problem. Ill grab two pieces to taste-test for al-dente and I dont even get a craving at all when I taste-test for doneness.
I love a heaping pile of "noodles" made from zucchini and summer squash... for my noodle fix!0 -
This is why I love this site... so many helpful people!! :flowerforyou: It's so nice to have some guidance! I will definitely go for 100g of carbs and see where I stand in a month. I'm excited! :happy:0
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Unfortunately based on their nutrition information, that pasta is just as much fail as Dreamfields. First ingredient is Semolina Wheat Flour, which is the same as most conventional pastas. Add into that the additional wheat gluten they add, cornstarch, and soy flour, any low carber would do well to stay away from it.
We'll probably all (those of us committed to a lifelong low carb eating) just have to resign ourselves to a life without regular pasta, or only a very occasional indulgence since every attempt I've ever seen at something that isn't flour based tastes horrible.
Honestly speaking - I dont miss the pasta... Granted, Im cooking it for my husband which is never a problem. Ill grab two pieces to taste-test for al-dente and I dont even get a craving at all when I taste-test for doneness.
I love a heaping pile of "noodles" made from zucchini and summer squash... for my noodle fix!
I agree. My wife still says that there is no replacement for regular pasta, but I think she tends to get hung up on things that she can't have rather than realizing that it's not that good to begin with. She's highly gluten intolerant though, so there's no going back for her now.
I don't miss bread or pasta in the least. With few exceptions the smell of baking bread (local store that I shop at has a SubWay inside) actually makes me a bit sick to my stomach now!0 -
I don't miss bread or pasta in the least. With few exceptions the smell of baking bread (local store that I shop at has a SubWay inside) actually makes me a bit sick to my stomach now!
MAJOR GAG!!!!! I cant handle it...... you can definitely tell the oven also needs a good cleaning!!!!!!!!!!!!!!0
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