Lower calorie pasta?
Cbestinme
Posts: 397 Member
Anone have any tips? My body tells me it needs at least two servings of everything especially pasta (400 calories pasta only) 
. Is it possible to get lower calorie pastas in general?
. Is it possible to get lower calorie pastas in general? 0
Replies
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Listen to what your brain tells you. Log your meals and hit your calorie goal. You can eat anything you like.0
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I had this fantasy too, but a quick survey of what's on the shelf at my Ralph's shows that all the veggie and whole wheat and protein variations have pretty much the same calories. A cup at 200 cals is how I go, and I bulk it out with veg.0
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Some people find shirataki noodles to be a good replacement for pasta. They have zero calories, but the taste and the texture can be really off-putting to some people. Even those who eat them won't say they taste exactly like pasta.
When I'm wanting to reduce the calories in a dish, I will often make vegetable noodles with my spiralizer. Zucchini or cucumber work really well, I've also seen people do butternut squash, sweet potatoes, or even beets.
Or you can just follow the advice above and remind your body that your brain is in charge of what you eat. I find that mixing lots of vegetables and protein (beans or tofu for me, you can use whatever you enjoy) with my pasta helps me be satisfied with a reasonable serving.4 -
cheap pasta is only made from flour and water, others adds egg.
You can pasta made from soya- or black beans instead, I will guess the one from soya has less calories than the ordinary one.0 -
Some people really like Shirataki or Miracle "pasta". Just be sure to Google cooking instructions and wash and cook them EXACTLY as recommended by others.1
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cheap pasta is only made from flour and water, others adds egg.
You can pasta made from soya- or black beans instead, I will guess the one from soya has less calories than the ordinary one.
The calories are pretty much the same -- the difference is usually in the protein content.1 -
janejellyroll wrote: »Some people find shirataki noodles to be a good replacement for pasta. They have zero calories, but the taste and the texture can be really off-putting to some people. Even those who eat them won't say they taste exactly like pasta.
When I'm wanting to reduce the calories in a dish, I will often make vegetable noodles with my spiralizer. Zucchini or cucumber work really well, I've also seen people do butternut squash, sweet potatoes, or even beets.
Or you can just follow the advice above and remind your body that your brain is in charge of what you eat. I find that mixing lots of vegetables and protein (beans or tofu for me, you can use whatever you enjoy) with my pasta helps me be satisfied with a reasonable serving.
Are these shirataki noodles a specialty item in special stores?
Zucchini pasta sounds interesting - I may have to ask how you make the vegetable noodles?
I did throw in lots of vegetables in my meal it was 800 calories total, half for the pasta alone, other half for yummy stuff, protein, veggies, sauce
I think the advice is maybe add even more vegetables? Ok lol. Or *gasp eat only one serving of pasta? Before brain trains body to be happy with less, what tricks are there?
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kommodevaran wrote: »Listen to what your brain tells you. Log your meals and hit your calorie goal. You can eat anything you like.
Nice!! 0 -
zoodles are the BEST! (zuchini noodles)2
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MelanieCN77 wrote: »I had this fantasy too, but a quick survey of what's on the shelf at my Ralph's shows that all the veggie and whole wheat and protein variations have pretty much the same calories. A cup at 200 cals is how I go, and I bulk it out with veg.
Thanks for this, now I finally know what people on mfp mean by "bulk",...lots of veggies, ok got it. Will go crazy with veggies 0 -
I make zucchini pasta when I get the carb cravings. I have a mandolin to cut the zucchini (you can also use a spiralizer.) I usually saute some garlic and onion in a pan, then add in the zucchini until it wilts, usually it's just a few minutes. I add in a low-cal marinara when I don't have time to make my own, top it with some parmesan cheese, and eat away! And I feel SO much better (physically and mentally) the next day.My body doesn't feel run down from the massive carb intake, and I don't feel guilty for eating so much. It can be a super quick meal that's really satisfying!2
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Are these shirataki noodles a specialty item in special stores?
You can find Shirataki noodles at Asian markets. They're typically in a refridgerated section, near tofu and the like. I like them. They do have a "ocean " odor if not rinsed very thoroughly, because of the solution it's stored in, so they're best consumed with a bolder sauces, i.e marinara, and flavors. A 2 serving bag is about $2. (It only has <10 calories per serving)0 -
You could try Shirataki noodles, but I don't find them to be acceptable at all for traditional pasta dishes...I only use them when I'm doing Asian cuisine. Pasta is calorie dense...that's just the way it is and it doesn't matter if it's whole grain or not. Bulk up your pasta dishes with veggies and other things.
I actually don't eat pasta as a main course very often...I usually have it as a side.0 -
You can find Shirataki noodles at most Walmart stores. I just started buying them last month and although, they aren't identical to real pasta, obviously, they're pretty damn good. The ones I buy at Walmart are 15 calories per serving and two servings per bag. It's a pretty big bag for 30 calories. Last night, I had two bags for 60 calories and a chicken broth cube for 5 calories. All in all, 65 calories for something that tasted extremely close to Ramen noodles. I've also had them with spaghetti sauce which is pretty darn good too, all things considered. I was a pretty picky eater in the past as well, so the fact that I don't mind having these should tell you something. I've not tried the 0 calorie ones, though. Like others have mentioned, just rinse them thoroughly in a strainer before you boil or whatever. Once you season them with something, add a sauce or broth, you don't notice any odd flavors anyway. I'm, honestly, so happy I found these things!0
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janejellyroll wrote: »Some people find shirataki noodles to be a good replacement for pasta. They have zero calories, but the taste and the texture can be really off-putting to some people. Even those who eat them won't say they taste exactly like pasta.
When I'm wanting to reduce the calories in a dish, I will often make vegetable noodles with my spiralizer. Zucchini or cucumber work really well, I've also seen people do butternut squash, sweet potatoes, or even beets.
Or you can just follow the advice above and remind your body that your brain is in charge of what you eat. I find that mixing lots of vegetables and protein (beans or tofu for me, you can use whatever you enjoy) with my pasta helps me be satisfied with a reasonable serving.
Are these shirataki noodles a specialty item in special stores?
Zucchini pasta sounds interesting - I may have to ask how you make the vegetable noodles?
I did throw in lots of vegetables in my meal it was 800 calories total, half for the pasta alone, other half for yummy stuff, protein, veggies, sauce
I think the advice is maybe add even more vegetables? Ok lol. Or *gasp eat only one serving of pasta? Before brain trains body to be happy with less, what tricks are there?
I have seen the shirataki noodles at Asian markets and Whole Foods. I think you can also order them online.
I ordered my Vegetti (inexpensive spiralizer) online, but I've also seen them at discount stores in the kitchen section. It works fine, although there are also much more expensive models.
I usually just eat one serving of pasta when I have it -- or half of a serving. I find that it satisfies me when I have lots of vegetables with the meal -- either a big salad on the side or some roasted vegetables mixed with the pasta and sauce. Although if you want to "spend" your calories on pasta, there's nothing wrong with that. Just arrange your other meals for the day to make it fit.2 -
Spaghetti squash!2
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FindingCynSporation wrote: »I make zucchini pasta when I get the carb cravings. I have a mandolin to cut the zucchini (you can also use a spiralizer.) I usually saute some garlic and onion in a pan, then add in the zucchini until it wilts, usually it's just a few minutes. I add in a low-cal marinara when I don't have time to make my own, top it with some parmesan cheese, and eat away! And I feel SO much better (physically and mentally) the next day.My body doesn't feel run down from the massive carb intake, and I don't feel guilty for eating so much. It can be a super quick meal that's really satisfying!
Inspiring, may experiment with something on one of those not hungry days (if they come my way again). I do add zucchini as a veggie, maybe just add more and more and less snd less of pasta and see whether i can get to pasta free zucchini noodles. My body just wants it all carbs, proteins, fats, sigh, lol 0 -
MelanieCN77 wrote: »I had this fantasy too, but a quick survey of what's on the shelf at my Ralph's shows that all the veggie and whole wheat and protein variations have pretty much the same calories. A cup at 200 cals is how I go, and I bulk it out with veg.
Thanks for this, now I finally know what people on mfp mean by "bulk",...lots of veggies, ok got it. Will go crazy with veggies
Yeah if I take the time to chop an onion and some broccoli and mushrooms and so on you can get a nice mix going.0 -
Are these shirataki noodles a specialty item in special stores?
You can find Shirataki noodles at Asian markets. They're typically in a refridgerated section, near tofu and the like. I like them. They do have a "ocean " odor if not rinsed very thoroughly, because of the solution it's stored in, so they're best consumed with a bolder sauces, i.e marinara, and flavors. A 2 serving bag is about $2. (It only has <10 calories per serving)
Thanks so much, lol @ ocean odor!!!0 -
Are these shirataki noodles a specialty item in special stores?
You can find Shirataki noodles at Asian markets. They're typically in a refridgerated section, near tofu and the like. I like them. They do have a "ocean " odor if not rinsed very thoroughly, because of the solution it's stored in, so they're best consumed with a bolder sauces, i.e marinara, and flavors. A 2 serving bag is about $2. (It only has <10 calories per serving)
You can also find them in regular grocery stores, usually by the tofu. In my Kroger that's in the produce section, in Sprouts it's close to the dairy. Agree that they need to be rinsed very, very thoroughly and covered up with bold flavors, and also agree that they work a lot better in stir-fry than as pasta.0 -
cwolfman13 wrote: »You could try Shirataki noodles, but I don't find them to be acceptable at all for traditional pasta dishes...I only use them when I'm doing Asian cuisine. Pasta is calorie dense...that's just the way it is and it doesn't matter if it's whole grain or not. Bulk up your pasta dishes with veggies and other things.
I actually don't eat pasta as a main course very often...I usually have it as a side.
Great points thanks! Yes wheat is just calorie dense, so be it.0 -
FindingCynSporation wrote: »I make zucchini pasta when I get the carb cravings. I have a mandolin to cut the zucchini (you can also use a spiralizer.) I usually saute some garlic and onion in a pan, then add in the zucchini until it wilts, usually it's just a few minutes. I add in a low-cal marinara when I don't have time to make my own, top it with some parmesan cheese, and eat away! And I feel SO much better (physically and mentally) the next day.My body doesn't feel run down from the massive carb intake, and I don't feel guilty for eating so much. It can be a super quick meal that's really satisfying!
Inspiring, may experiment with something on one of those not hungry days (if they come my way again). I do add zucchini as a veggie, maybe just add more and more and less snd less of pasta and see whether i can get to pasta free zucchini noodles. My body just wants it all carbs, proteins, fats, sigh, lol
I usually add a little bit extra parmesan cheese to cover the glutton side of my needs! 1 -
I use veges in place of noodles.
Onions, peppers, zucchini, garlic cloves - Sauteed in red sauce is delish (just made this last night) with grilled chicken parm. I also like to make ground beef with broccoli&cheese sauce - Tastes like hamburger helper to me.0 -
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abitofbliss wrote: »I use veges in place of noodles.
Onions, peppers, zucchini, garlic cloves - Sauteed in red sauce is delish (just made this last night) with grilled chicken parm. I also like to make ground beef with broccoli&cheese sauce - Tastes like hamburger helper to me.
Great tips, thanks!0 -
MelanieCN77 wrote: »
Awesome, thanks!!0 -
i make pasta work. as ive said 10000 times im italian and pasta was one of the first thingsi learned to make. I save it for days im active and if i really "need" it i go for a bike ride or walk or whatever. there is not a replacement for real pasta.. for me.4
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Fibergourmet pasta. Half the calories, great taste, half the calories.0
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