I get not eating a lot of bad carbs. Processed sugars are a sometimes food. But if you are eating whole grains (brown rice and whole grain pasta, for example) there is not a lot wrong with those and will ultimately help your cholesterol levels. We need carbs. We just need to keep a check on them.

That being said, I think the tofu noodles are OK but they need to be rinsed a few times.

South Beach diet adds in more brown carbs in phase 2. Phase one sticks with fibrous carbs like raw green veggies. I didn't say "no carbs," just "low carb." Different diets work better for different people, and for me, limiting carbs (wisely) works very well.

to find things to eat?

This is the point: you may very well lose weight on South Beach. Then what? What kind of maintenance diet do they offer?

Gluten-free whole grains should be fine. Brown jasmine rice is awesome sauce. There is quinoa and brown rice pasta (to avoid gluten, which is a good idea).

So you still want to do the veggie noodles? KEEP IT RAW! There is a little device called the Spirulizer that makes noodles out of raw zucchini and it only costs around $25!

judgmental about others' methods, even when they are healthy. This is not the first time I have found snark in this group.

Variety is a good thing. I was looking for more variety.

Forget I asked.

about your situation.

My point is that this whole thing about potatoes being "dense" is a bit misleading, IMO. People obsess about number of carbs but the real question is what kind of food it is. White rice has fiber taken out--although fiber is not a nutrient, it serves a definite purpose in keeping us healthy. In addition to assisting elimination, it also slows the rise in blood sugar. I think as a cooked food, baked potatoes (or even fried ones in olive oil) are healthy! I eat the skins, which of course contain fiber. It's all in the way we consume a food.

I read another thread of yours to get a handle on what you are doing to lose weight. You mentioned those meal replacements or powders...If you look on the ingredients, there are artificial flavors and sucralose is Splenda, if I am not mistaken. When we consume such foods, our bodies do not recognize them and thus are seen as toxins. This most likely is why the body stores sugar as fat--in order to protect it against toxic onslaught.

Potatoes and other "starchy" carbs have effects on the blood sugar that fibrous carbs do not have to the same extent. I have read a lot about nutrition and have studied several different types of diet plans. I also know better than anybody else how certain foods affect ME. I know that when I have starchy carbs, an hour and a half or two later, I crash. I know that when I switched from having cereals or breads/bagels for breakfast to having protein based breakfasts, I can make it to lunch without a crash or hunger pangs. I know that if I have pasta for lunch, I will be useless at work by 2:30pm.

And FWIW, I am not a total purist on things like meal replacement shakes. They work for me as an option, and are a hell of a lot better than going for the vending machine or the crappy work cafeteria when I need convenience. they also have a lot of research behind them, and are pretty well balanced and nutritious. You are free to believe differently.

I think I will stick to weight loss forums outside of DU where open exchange of ideas is not met with purist criticism.

He/she had too many personalities and was spamming our group


Kesha.

That 'member' has been banned.

If shakes worked for you, you wouldn't be coming here seeking suggestions! And that's just what you did. I was simply answering your questions. Yes, I am a "purist" when it comes to releasing weight! It's toxicity that makes it hard to lose and keep off weight. So I was just letting you know that canned shakes with artificial ingredients (including fake sugar) might not be a plan. "Open exchange of ideas?" Obviously not, if you disregard my input just because you disagree with the premise or suggestion. If there's one thing that irks me is when someone asks for advice and then finds fault with it. That is why I tweaked you in the first place! Someone else offered a suggestion and you had a reason why you couldn't do it.

What I forgot to add in my last post is to make your own fresh smoothies with fresh ingredients. Green smoothies, to be exact. You can even use avocado as a fatty (good variety) and creamy addition!

but I do have another suggestion, which is cauliflower rice. Steam it but not to the mush stage, then chop in a food processor - the grind makes it kind of look like rice. It's good in a dish with a sauce.

If I'm craving spaghetti sauce or italian style stuff now, rather than trying to recreate pasta I go for eggplant (eggplant parm with variations).

I have never cooked with cauliflower before, so I didn't know if it released much water like other veggies.

I have liked eggplant parm when I had it in a couple of restaurants, but it is not something I have made for myself before. I have browsed some recipes, but haven't tried it yet.

basically you boil it and mash it wish a masher, with salt and roasted garlic, a bit of lemon or vinegar, it's a good mashed potato sub.

GRATE the raw cauliflower on the biggest grate settings. This will most resemble rice. Saute the "rice" with a minimum of moisture. Add butter - if desired - once the "rice" is al dente.

do know that it is difficult to find substitutes for old favorites...


when my partner and I both opted to change our eating habits (he a few months after seeing the difference in me ) we realized we would just never be happy with substitutes and altered (quite drastically) the way we eat and think about food (we have both lost about 30lbs after a few months). I cut out all added sugars and processed foods (anything overly processed in a separate location or with added chemicals). He LOVED meat, pasta and white rice and just quit eating it!... we eat lots of soup with fresh vegetables and beans, a few whole grains (e.g. quinoa...), salads, fish and eggs rarely, very little dairy(only cream in coffee and for me yogurt occasionally), lots of fresh fruit, teas and lots of water... We reasoned that trying to find substitutes and mimic old ways of eating would most likely jeopardize our commitment to our new way of eating and getting healthy...

best of luck to you

Cutting out sugar was pretty easy as I don't care much for sweets anyway, but I am careful about breads and other things. I make lunch to bring to work every day. As much as I don't like veggies, I have tried to *learn* to like them.... I have a salad for lunch 4 times a week, and this week my make-ahead dinner for the week was a vegetarian enchilada casserole.

When I do have pasta or rice, it is usually brown, but even still, it is very calorie/carb dense. But those are two things I can't cut out completely. Sure, I can have them once in a while, but I'd be even happier if I had a substitute I liked that was better for me, since all they really do is carry the sauce/seasonings. I just need something to carry the sauce *well*

I am halfway to my goal weight now. If I make my goal by fall, I am finally taking a vacation and wearing a bikini!

and recently discovered Zucchini Pasta. You need a vegetable Julienne tool like this:

http://www.williams-sonoma.com/products/rosle-julienne-peeler/#viewLargerHeroOverlay

I julienne my zucchini and then salt it a let it sit for 15-20 minutes, rinse and squeeze out excess moisture.

Then I saute it in EVOO with some garlic... Delicious!

I also do the above and then add cream and parm cheese, which make a really nice Alfredo "pasta".

It can be used the same way you would any spaghetti type pasta.

Everyone liked them a lot. A little harder to make than to julienne but would be cool.

he used a mandolin type thing and kind of rotated the potato on it to get a long strip kind of like a lasagna noodle. Then he sliced it in long strips kind of like linguine. Then boiled to soften.

The julienne tool have would not work with sweet potatoes.

Last edited Thu May 31, 2012, 12:07 AM - Edit history (1)

The easiest way to cook it, get one that fits in a slow cooker and poke holes in it, put 2 cups of water and put on low for 8 hours or so -- you will be able to cut it with a butter knife & the seeds will come out easily, it won't be dried out like sometimes happens the oven method.

Then you just separate into strands with a fork -- great with chunky meat sauce, or tomatoes with feta cheese.

We do spaghetti squash every great once in a while but it's not my favorite. Now if I want pasta I use whole grain and just eat it with a bunch of vegetables. I'll make a plate of pasta and vegetables that is more veggies than pasta. It works well for me. It's a nice big plate of food with some whole grains but not bad calorie-wise and it satisfies my pasta cravings. I think I may have to do that tonight.

and i find that helpful. instead of cutting out carbs all day, i just dont have them for dinner

(i know that wasn't your question, but i just thought i should mention it)

At night everyone can use some kicked-down energy, personally I don't thing one moderate serving of carbs is going to derail anyone, personally I feel better if stay away from gluten (ie, brown rice or potatoes instead of pasta) but I do like the brown rice pasta (and regular pasta on occasion!)

I have tried using mashed cauliflower instead of mashed potatoes and really liked it. I have heard about crumbling steamed cauliflower and using it as a rice substitute but I haven't actually tried it yet. I wonder if anyone has tried making their own pasta noodles out of Atkins baking mix or Carbalose or something. I've made my own noodles with regular flour, (and they were really good) but haven't tried it with the low-carb baking mixes yet.

Funny about miracle noodles - I have a pack sitting in my fridge and they just look so yuk I haven't bothered to even try them. I bought them at an online low carb store so I didn't get to examine them first.

That's too bad you don't care for spagetti squash. I love it. Have you tried roasting it? I cut it in half, take out the seeds, then drizzle a bit of olive oil and cover it with thinly sliced garlic. Roast it facing up and you don't get the 'leakiness' that comes from baking it whole or microwaving it. Then I use my own spaghetti sauce - very thick w/meat and veggies, so it doesn't turn to liquid with the spaghetti squash.

Anyhow, good luck and post any revelations you might have on this subject!

I also recently read about pasta made out of quinoa that is supposed to be very healthy. I haven't found it locally. I may have to order some to try it.

Never had it before. I like it, but I'm not exactly head over heels about it. Instead of sauce, though, we topped it with mushrooms sauteed in olive oil.

If possible, cut the squash in half BEFORE COOKING. Bake in the oven with no added moisture. Have a no-stick saute pan heated to medium (just a light spray of olive oil spray) and saute the non-sauced squash to remove extra moisture. This should take just a few minutes. Once a bit of the excess moisture is cooked way, sauce to your hearts content. I suggest a butter and mushroom toss with fresh basil and freshly-grated Parmesan.

The best low-carb replacements for pasta are found in the vegetable aisle. Spaghetti squash is a well-known alternative to real spaghetti. When cooked the flesh of this winter squash turns into spaghetti-like ribbons.

Zucchini can also be spiralled with a food processor into tasty low-carb, low-calorie "spaghetti", to be lightly steamed or fried. For a fancier option there is carrot "taggliatelle" or "fettucine", made by grating the vegetable into long strips.

For a low-carb rice substitute the vegetable aisle and a food processor come handy again. Carrot, cabbage and pumpkin or squash can be processed with the spiral blade until a rice-like texture is reached. Zucchini works too, but tends to be more watery. These low-carb "rices" can be enjoyed raw or cooked very briefly.

Got enzymes?

We're tombstoning folks for suggesting the zucchini can be served raw?!!

no longer a member.



aA

I was somewhat excited about the possibility of tombstoning people for bad cooking advice. (and somewhat worried about my own future here.)