Pasta Alternatives

To keep a healthy diet and waist line, we have to make sure we eat in moderation....The Golden Rule.  One of the hardest macronutrients to keep under control is carbohydrates.  They are everywhere!!!  Even when you think something doesn't have carbohydrates, there usually are.  They like to surprise attack us which leads to a surprise attack increase on the scale...not good.  Keeping the carbs at bay, keeps the fat astray :-)  Moving on...

There are many alternatives to the carb loaded pasta dishes we all love and crave.  Some alternatives are as simple as just going to the market and picking up a new item, while others involve a little more elbow grease.  Lets touch on some of the easier options first.

A couple products I have come across that just take a little boiling water are:

Explore Asian Organic Black Bean Spaghetti

 

Check out the macronutrients listed for this great spaghetti alternative.  Only 16g of carbs per serving AND 20.5g of protein.  A double bonus, low carb and high protein.  You could literally eat this whole back of black bean spaghetti and eat as many carbs as a cup of whole wheat spaghetti.  If you do decide to get all crazy and eat the whole bag, please let me know I don't want me be near your back door ;-)

Another product that has gained huge popularity, mainly do to Hungry Girl, is the Shirataki Noodle.

 

This noodle is tofu based, which means you have to be okay with consuming soy in order to add this product to your grocery chart.  It has a funky smell, but quickly dissipates when washed and boiled.  This noodle alternative has no flavor, takes on the taste of what is made with it and has VERY low carbs...about 3g which is mainly fiber.  Another double bonus!  Both of these brands provide the same technique to use as a swap for pasta.  Here you can read up more on the first picture, Miracle Noodle.

Lastly there is a popular food in the raw food world called kelp noodles.

Again a very low to nonexistent carb alternative to the popular pasta noodle, however this product may be the one that takes the highest adjustment curve.  This noodle is crunchy.  It has no flavor but you have to be pre-warned that it has a little crunch to it...not like a chip crunch but a well done pasta type crunch.  Below is a picture of the noodles that might help you understand its texture.  

Definitely worth trying though...the palette likes variety!

Time for the elbow grease!!!!

Spaghetti Squash Noodles

Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.  Use a large spoon or fork to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the toppings of choice. Serve warm.

Zucchini Noodles (or any other fibrous vegetable...carrot, cucumber, etc)
Simply use a Julienne or Carrot/Skin Pealer to cut up the veggie to make noodles that resemble this:

You can also achieve the same string or ribbon pattern using a mandolin shredder!


Regardless of your pasta alternative, keep that golden rule in mind and happy low carb eating!