Carboholic vegetarian, help!

I set my macros at 60/20/20, so a good amount of my foods are still carbohydrates. But instead of pasta I really like zucchini noodles, and I do spaghetti squash mixed with egg instead of pizza crust, which both have less carbs and are s00per tasty. But, really, if the bread and pasta and potatoes fit into your macros then who cares for substitutes?

I understand binge triggering foods, so the other option would be maybe try cutting the breads and pastas out completely instead of making them fit into your macros. I had to do this with my trigger food, almond butter for a while. Eventually I got to a point where I was comfortable having it in moderation, but until you're comfortable, don't have them in the house. As for substitutes, just google "whatever-junk-you're-feeling substitute," and there should be hundreds of results. Good luck! :-)

I'm too a vegetarian (for about 22 years) and loooooooooove bread. I'm not willing to be without it so my solution is to weigh everything I eat and keep track of my calories. Including bread, of course.

I'm very fastidious about keeping good track of what I eat and keeping my calories within range. Almost make it into a challenge to myself so while I would love to eat the rest of the garlic we have at home RIGHT NOW, I won't because I'm done eating for the night. I could not have done that a few months ago but right now I love the power of saying "no".

Good luck with your cravings. As a fellow vege head I know how hard it is.

I love carbs. I can eat a mashed potato sandwich (homemade mashed potatoes on fresh sourdough, omg). But sometimes I need to notch it back a little too.

Caulipots from Isa Moskowitz's "Appetite for Reduction" vegan cookbook:
(makes 4 servings per the book, I get 5-6) (even my anti-veggie people like this)

2 russet potatoes/ About 1.5 lbs, cut in 3/4 inch chunks
Half a head /About 3 cups cauliflower florets
1 T olive oil
2-4 T vegetable broth
1/2 t salt (I don't add, I use TJ's 21 seasoning instead)
Freshly ground black pepper

Put potatoes in pot big enough to hold the cauliflower too. Bring potatoes to a boil. Once boiling, add the cauliflower and lower heat to simmer. Simmer until potatoes/cauliflower are tender. Drain. Return to the pot. Mash up some with potato masher. Add the olive oil, 2 T broth, seasoning and mash some more. If needed, add a couple more T of broth. Give it a good stir to make sure the spices are mixed in well.

book: 1/4 of recipe = 1 serving =
cal - 190
fat - 3.5 g
sat fat - .5 g
trans - 0g
fiber- 5g
protein - 6 g
chol - 0mg
sodium - 370 mg
vit a - 0%
vit c - 100%
calcium - 4%
iron 10%
*for some odd reason this is like the only one in the book that doesn't have carbs listed - MFP says 37g



Can also make Broccopots the same way, just -wait for it - use broccoli instead of cauliflower.
CheezyPots -- cheese if not vegan, a couple of T of nutritional yeast if you're vegan.