Thursday, February 9, 2012

Carb Substitutes

“Man does not live by bread alone, even presliced bread.” - D.W. Brogan
Today I found an excellent list of carb substitutes on myThirtySpot.com and this fits in so well with yesterday's topic of Glycemic Index and Glycemic Load.
  1. Use summer squash for hash browns.
  2. Replace mashed potatoes with pureed cauliflower. If the taste bothers you, try mixing cauliflower with potatoes to lower the carb count. Parsnips also mix well with potatoes but there's very little carb reduction with parsnips.
  3. Use sliced zucchini for pasta noodles. This one I've used and it works great. My wife uses a mandolin with a Julienne cutter and then sautee the zucchini strips and pours spaghetti sauce on top.
  4. Use spaghetti squash for spaghetti. Very easy to make and when the cooked squashed is scraped with a fork, the result is spaghetti like strands.
  5. Cottage cheese pancakes? I never noticed this one when I used the South Beach Diet plan. Mix cottage cheese, oatmeal, eggs & a few spices in a blender for a "pancake" batter. What I have tried is almond flour and chick-pea flour for pancakes. The taste was fine but the texture was not the same.
  6. Use Tempheh for Scalloped Potatoes
  7. Make Mac n Cheese with diced vegetables
  8. Use less pasta and more beans or veggies in a pasta salad
  9. Use low-fat string cheese for chips? Slice & bake for "chips"
  10. Use Portobello mushrooms as a mini-pizza crust - YUM. This does work But don't overcook, portobellos will lose liquid and collapse when overcooked.
  11. Use sliced eggplant in place of lasgna noodles
  12. Use lettuce (napa or romain) as a wrap instead of bread for sandwiches
Bottom Line

See myThirtySpot.com for the full recipes. Bon Appetit!

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