Missing Pasta know of any replacements

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Replies

  • harpercutie
    harpercutie Posts: 118 Member
    Shiraki tofu noodles. Only 40 calories and tastes the same!! :) it absorbs any flavor you throw on it too.

    Try it wil tomato sauce and meats alas with some garlic powder and oregano... Perfection <3
  • kiminikimkim
    kiminikimkim Posts: 746 Member
    I got a special peeler at the Asian grocery store. I took zucchinis and grated them into long spaghetti strands. When you have a great pasta sauce it tastes great!
  • godsoon
    godsoon Posts: 19
    I read somewhe you can make zuchini spaghett!!
  • afcgirl
    afcgirl Posts: 31 Member
    Lots of misinformation on here about Atkins!

    Atkins is NOT a no carb plan, Atkins recommends eating all sorts of veggies and lettuce even on induction, and then you can add other "good carbs" later on.

    For the record, I have been low carbing for years now and I do not gain weight when I go off plan any faster than I did after doing weight watchers. Whenever you start eating unhealthy you will quickly gain water weight, it doesn't matter what method you were using to lose weight. It then comes off quickly when you start eating on plan again.

    To the OP, I love cutting up zucchini in very thins strips like spaghetti and then I fry it in olive oil. When cooked, top with parm cheese and low carb spaghetti sauce. Very tasty, low carb and low calorie.
  • CWSpiegel
    CWSpiegel Posts: 114
    I'm sure someone else has mentioned it, but there is a product called "Dreamfield's Healthy Carb Living" pasta, which has a lower glycemic index due to the nature of the wheat and the amount of fiber. This **basically* means that your blood sugar wont spike from eating it like it would with traditional noodles. I actually like it better than proper pasta. It has a TON of fiber which I'm always struggling to get into my diet.

    It is still a carb, and I'm cynic about packaging, so play it safe and just have a small portion. I find that about 3/4 of a cup (dried) is plenty. I measure it out, because I love pasta, and will eat all that I cook...
  • OMG_Twinkies
    OMG_Twinkies Posts: 215 Member
    Nothing wrong with pasta. I LIVED on pasta for 6 months when I lived in Italy, and still dropped 40 lbs. Moderation, pay attention to your body, and use the pasta goodness for fuel!
  • wichamoon
    wichamoon Posts: 1
    I love pasta too. You should try Tofu Shirataki. They are tofu noodles and the are just like pasta. You can find them in the produce section. They are great and come in different types of pasta. They are low in fat and are about 20 cal per a serving I believe.
  • Healthy_4_Life2
    Healthy_4_Life2 Posts: 595 Member
    Kelp noodles and Shiritake noodles are great.
  • kristin1125
    kristin1125 Posts: 61 Member
    Tofu noodles - I just learned about them!
  • jdsmom0104
    jdsmom0104 Posts: 236
    shirataki noodles
  • eesmetana
    eesmetana Posts: 60 Member
    I've been subbing quinoa in different dishes a lot lately, good for some recipes, not so much for others.
  • TexanThom
    TexanThom Posts: 778
    Spaghetti squash. Tons of online recipes:smile:


    Be careful with this stuff...It gave my GF gas so bad we almost had to split up. Great stuff other then that.
  • Miss_dannii
    Miss_dannii Posts: 1,351 Member
    Oodles of Noodles, only 89 calories per pack
  • fuhrmeister
    fuhrmeister Posts: 1,796 Member
    speghitti squash Is my favorite. I also serve my currys over boiled cabbage. But I'll put meat sauce over just about any type of veggie. i.e. brocolli, zuchinni, eggplant etc.
  • tigertchr23
    tigertchr23 Posts: 418 Member
    Spaghetti Squash . . . Recipe here: http://allrecipes.com/recipe/spaghetti-squash-i/ or you can just add whatever sauce to it you want.

    I also enjoy Gluten Free pasta . . . http://www.deboles.com/ or brown rice pasta . . . http://www.lundberg.com/products/pasta.aspx

    Best wishes :flowerforyou:
  • NoAdditives
    NoAdditives Posts: 4,251 Member
    You don't have to eliminate it completely. Just have smaller portions and/or eat it less often.
  • trutlet
    trutlet Posts: 11
    We use zuchinni squash which is very plentiful and cheap. Use a juileene peeler to peel into little stips like spaghetti. I saute them in a pan with a little butter. Yummy..........my kids love it!
  • nehushtan
    nehushtan Posts: 566 Member
    We tried the Shiritaki noodles and I can put up with them but my spouse can't. Google "Hungry Girlfredo" for a fun recipe using these noodles.

    HG had another great pasta swap -- broccoli slaw. Google "Slaw and Order" for her dish using these... I love it and it's SUPER cheap!

    If you simply can't give up that unique pasta texture and taste, check out this thread:

    http://www.myfitnesspal.com/topics/show/404465-dreamfields-pasta-calorie-speculation
  • lizziebeth1028
    lizziebeth1028 Posts: 3,602 Member
    Why deny yourself of something that you love? It's all about moderation. Watch your portions and as long as it fits into your calories and macros it's all good.
  • Kris1997
    Kris1997 Posts: 241
    This may seems stupid but how do you guys measure your pasta? 2 oz right? well is that 2 oz dry in a measuring cup or is that 2 oz after being cooked in a measuring cup. OR are you weighing it on a scale?
  • AntShanny
    AntShanny Posts: 359 Member
    Spaghetti squash is good, but the only resemblance to real pasta is the name. I just tried it recently and while I did like it, and will eat it again...I don't think it's a substitute for pasta, completely different.
  • amylynn96
    amylynn96 Posts: 114 Member
    lame i know but i saw on dr oz yesterday its a pretty honest portion of spegetti to measure making the a-okay hand sign (thumb overlapping your index nail) and stick the dry pasta in there. Theres no reason to drop pasta bc then ur like me and lose your mind bc u ban urself from something and eventually snap bc u want it. A few days ago i made Linguine with braised kale sausage and garlic......delicious. very very little oil to brown sausage and no sauces...ur braised liquid for the kale is reduced sodium chicken broth. It was without a doubt delicious and i did not feel badly at ALL!!! heres the receipe for those who'd like to try..

    6 oz Linguine (or healthier pasta of ur choosing)
    1 tsp olive oil
    6 oz of sweet italian sausage(casings removed)
    6 cups chopped fresh kale
    4 cloves of garlic,minced
    1 cup reduced sodium chicken broth
    2 plum tomatos,seeded and chopped
    1/4 cup fresh basil,sliced
    2 tsp grated parm and red pepper flakes(optional)

    servings (4)
    294 calories
    17 g protein
    45 g carbs
    4 g fiber
    6.5 g fat
    2 g sat fat
    415 mg sodium
  • kaylasue_mustlose
    kaylasue_mustlose Posts: 27
    Lots of misinformation on here about Atkins!

    Atkins is NOT a no carb plan, Atkins recommends eating all sorts of veggies and lettuce even on induction, and then you can add other "good carbs" later on.

    For the record, I have been low carbing for years now and I do not gain weight when I go off plan any faster than I did after doing weight watchers. Whenever you start eating unhealthy you will quickly gain water weight, it doesn't matter what method you were using to lose weight. It then comes off quickly when you start eating on plan again.

    To the OP, I love cutting up zucchini in very thins strips like spaghetti and then I fry it in olive oil. When cooked, top with parm cheese and low carb spaghetti sauce. Very tasty, low carb and low calorie.


    http://www.umm.edu/news/releases/three_popular_diets.htm

    This is an official medical study about the cardiac issues of living on the Atkins plan.
  • nahzimani
    nahzimani Posts: 6
    I eat quinoa as a replacement and then use homemade sauce since it has less sugar and crap in it. Also brown rice is yummy. I think the key is WHOLE foods, because carbs are your friend if you're into working out. This is going to sound crazy but bear with me, if you look into vegan, raw recipe books they have all sorts of substitutes for pasta since the food can't be cooked over a certain temperature. I'm a vegan, but I don't really eat raw and I was curious so I checked out a book at the library. The recipe book ("Rawesomely Vegan") had pasta recipes that were really creative! I'm still not a raw cook, but some of that stuff is super tasty (and really healthy)!!!
  • afcgirl
    afcgirl Posts: 31 Member
    Lots of misinformation on here about Atkins!

    Atkins is NOT a no carb plan, Atkins recommends eating all sorts of veggies and lettuce even on induction, and then you can add other "good carbs" later on.

    For the record, I have been low carbing for years now and I do not gain weight when I go off plan any faster than I did after doing weight watchers. Whenever you start eating unhealthy you will quickly gain water weight, it doesn't matter what method you were using to lose weight. It then comes off quickly when you start eating on plan again.

    To the OP, I love cutting up zucchini in very thins strips like spaghetti and then I fry it in olive oil. When cooked, top with parm cheese and low carb spaghetti sauce. Very tasty, low carb and low calorie.


    http://www.umm.edu/news/releases/three_popular_diets.htm

    This is an official medical study about the cardiac issues of living on the Atkins plan.

    I won't get into a debate about low carbing or study you cited to, but my I have pretty much been following Atkins for over five years and I am super fit and healthy based on my bloodwork and other heart test results. Read Gary Taubes book "Why We Get Fat" for a good explanation of the benefits of limiting certain carbs. Also, my uncle is a doctor and he follows Atkins too. He said all of the new studies suggest Atkins was right all along. Too bad he died before he could get proper credit!

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