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ADZY86's Photo ADZY86 Posts: 1,142
9/30/13 4:32 P

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Shritaki noodles are the way to go for me! They're kinda expensive in the UK (compared to 'normal' noodles at least' but definitely hits the spot.

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NURSERC1's Photo NURSERC1 Posts: 463
4/14/13 3:31 P

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I agree.. I bought one of the spiralizers and make LOADS of zucchini spaghetti w homemade pasta sauce and great big meatballs on top.. I can eat a ton of these and never feel one.... bit guilty.. ...I even like to spiralize cucumbers and sm amount of onions to make a real crunchy salad .... I tried to use the low carb traditional pasta but it didn't work for me.. but spiralized pasta is the way to go for me....

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FREIDASTUPKA's Photo FREIDASTUPKA Posts: 344
1/19/13 9:26 A

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Hi I am new here, but, there is a pasta on the market called Dreamfields Pasta variety of shapes and sizes, with only 5 net carbs per serving and it is delicious. It was recommended to me by my doctor.

"Nothing tastes as good, as being thin feels."
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JENDAWN1973's Photo JENDAWN1973 SparkPoints: (1,546)
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12/19/12 3:16 A

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for a noodle replacement ive used the big bean sprouts and lightly fried them in the pan bmy bf loved roman noodles and this makes a good replacement

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THUNDERTHIGHS83's Photo THUNDERTHIGHS83 SparkPoints: (2,528)
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10/13/11 8:58 A

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We have started making lasagna and replacing the lasagna noodles with yellow squash sliced flat lengthwise (like long, oval potato chips) and then keeping the rest of the ingredients - it is fantastic and pretty easy to do. It also freezes well - I usually make a lasagna to eat and one to freeze at the same time.

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XANADUREALM's Photo XANADUREALM Posts: 7,243
10/10/11 10:33 A

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I'm not a big pasta fan but I used to be. I was wondering if anyone has tried the Shirataki Noodles?



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KATHYJSPARK's Photo KATHYJSPARK SparkPoints: (5,002)
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8/21/11 2:03 A

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I tried two recipes from this thread this weekend and YUM!

Eggplant Lasagna was totally amazing! I loved it!
Cheesy "Fake Mashed Potato" dish was great too!

I'll be back for more! =) Thanks for the tips!

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SLOANARTS101 Posts: 419
2/21/11 10:08 A

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Hi! Yes these are all good alternatives, spaghetti squash, zucchini ribbons and even green beans with sauce are good. I like the shiritaki (sp?) noodles, but have not gotten in the habit of using them regularly. I don't trust the "low carb" pastas out there, I have read some not so good reviews that say the carb counts on the packages are inaccurate and that they actually do give a blood sugar spike.
Best wishes! emoticon

XANADUREALM's Photo XANADUREALM Posts: 7,243
2/20/11 6:15 A

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We raised spaghetti squash one year. I liked it baked with butter on it. Didn't really want to put pasta sauce on it. But I am not a pasta fan, anyway...



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INDEJAM09's Photo INDEJAM09 Posts: 2,847
2/19/11 8:05 P

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SPAGHETTI SQUASH...enough said.

KITTYF54's Photo KITTYF54 Posts: 4,747
2/19/11 7:59 P

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Oh, this is a good idea. thanks.

Trust in the Lord with all thine heart, and lean not unto thine own understanding. In all they ways, acknowledge Him, and He shall direct thy paths. Proverbs 3:5-6


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XANADUREALM's Photo XANADUREALM Posts: 7,243
2/19/11 6:23 A

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The fear of pasta deprivation is one of the things that turns people away from low carb diets. The cries ring out: I cant live without my pasta! Fear not. There are many low carb alternatives to pasta, and at least one good low carb pasta on the market.

lowcarbdiets.about.com/od/cooking/a/
pa
stasubs.htm?nl=1


Zucchini "Pasta"

Using a vegetable peeler, peel strips off zucchini, working your way around the squash. They can be as wide or as narrow as you like. Keep going until you reach the seeds (a few seeds won't matter, but you don't want it to be too seedy). You can also use a mandolin for this. (Note: if you're counting carbs, weigh the noodles at this point.

Put the zucchini strips in a colander or strainer, sprinkle a liberal amount of salt over them,and toss to coat. (1/4 teaspoon salt for several cups of strips) Put the colander over a bowl and put a small plate on top to squeeze out the juice as it emerges. To speed things up, put some kind of weight on the plate such as a can of food. You can leave it like this for an hour, or up to 24 hours (they get more solid over time, but most of the action happens in the first hour). If you think of it, toss the strips with your fingers at some point to make sure the brine is well-distributed.

Rinse the salt off and either press the excess water out (you can just return it to the colander/plate setup) or spread the "noodles" out on a cotton dish towel (not terry cloth, or you may get lint. The zucchini pasta is now ready. It doesn't really need cooking, but you can gently warm it up. Don't cook it too long, or it will stick together and/or become mushy - it's much more delicate than regular pasta.

lowcarbdiets.about.com/od/lowcarbpas
ta
/r/Zucchini-Pasta.htm?nl=1


Shirataki Noodles: What They Are and Where to Get Them

lowcarbdiets.about.com/od/products/p
/s
hiratakinoodle.htm?nl=1




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