FREE!Sign Up Log In Download



Reply
 
Thread Tools Search this Thread Display Modes
  #1  
Old 01-23-2010, 06:31 PM
midnightdust midnightdust is offline
Junior Member
 
Join Date: Jan 2010
Posts: 4
Default Wheat Pasta Alternatives

I love pasta...love it. However, I have a hard time eating whole wheat pasta because of the texture so I started looking for different solutions. I found a couple that my boyfriend and I live off of. I get ok texture and he is able to maintain good sugar levels.

* Spaghetti Squash is amazing. Once you mix it with your favorite spaghetti sauce you don't even notice the squash taste. I served this beef stroganoff and my boyfriend loved it! 1 cup is 10g of carbohydrates, 75 calories and full of good nutrients.

How to prepare it:
Preheat the oven to 375. Slice the squash length wise, and then remove all the seeds. Brush the inside with olive oil and place on a cooking sheet flesh side down. Cook for around 30-40min. After pulling your halves from the oven, separate the strands by scrapping a fork from stem to stem. You can either move your strands to a bowl or dump your sauce into the handy bowl shaped squash rind.

* House-foods make Shirataki and Konnyaku noodles. Shirataki noodles are made from tofu but it doesn't have that tofu taste. Each bag contains 8g of carbs. For more info take a look at the house-foods website. They have many styles including angel hair and fettuccine. Konnyaku noodles are made from yam flour and each package has anywhere between 8g - 10g of carbs depending on which type you get. Both of these noodles are great for stir fry’s or even with spaghetti sauce. They require little preparation too. Really there isn't much to do with these noodles...except, they smell pretty bad when you open them up. The first time I used them, I thought I got a bad batch but I quickly realized they just stink. To get rid of the smell, I boil the noodles with a teaspoon of garlic powder for 5 minutes.

Nicole~
Reply With Quote
  #2  
Old 04-18-2010, 04:57 PM
julio julio is offline
Junior Member
 
Join Date: Apr 2010
Posts: 2
Default

If u love pasta try dreamfieds 5 grams of digestible carbs 65% lower glycemic index .
Get it at publix.
Reply With Quote
  #3  
Old 04-19-2010, 03:02 PM
butch1418 butch1418 is offline
Junior Member
 
Join Date: Apr 2010
Posts: 6
Default

I use the Dreamfields pasta. Tastes good.
Reply With Quote
  #4  
Old 04-29-2010, 06:46 PM
chalil chalil is offline
Junior Member
 
Join Date: Apr 2010
Posts: 1
Default

Where do you get Dreamfields pasta from? I have not seen it in my local stores.
Reply With Quote
  #5  
Old 04-29-2010, 07:13 PM
dano dano is offline
Super Moderator
 
Join Date: Jan 2010
Location: South Central Kentucky
Posts: 3,194
Default

Check this link.
__________________
Regards;

Danny
Reply With Quote
  #6  
Old 06-12-2010, 10:46 PM
temperance temperance is offline
Junior Member
 
Join Date: Apr 2010
Posts: 14
Default

Anyone ever heard of racconto pasta? I saw a review that said it was pretty good.
Reply With Quote
  #7  
Old 08-01-2010, 02:40 AM
cbowman cbowman is offline
Junior Member
 
Join Date: Jul 2010
Posts: 3
Default Dreamfields : )

I have tried soooo many different pastas and just thought I couldn't have pasta anymore. I tried the Quinoa, that was different, Whole Wheat my husband didn't like the texture at all and really didn't help the BS's. Tried Dreamfields and this one I can eat, you can have a bit more of it and my Husband eats it as well...so now just one dish. My other issue is rice. I can't seem to tolerate any so I have Quinoa instead, but my husband doesn't like this at all. But the Quinoa is great for any meal. I boil mine with Lemon Water and Ginger...mmmmmmm good.
__________________
Cheryl Bowman
Image Consultant - Mary Kay
www.marykay.com/cbowman
Reply With Quote
  #8  
Old 09-29-2011, 11:51 PM
midnightdust midnightdust is offline
Junior Member
 
Join Date: Jan 2010
Posts: 4
Default

Quinoa is great! I don't like the taste as much so I have to add to it. Same as you, I love it with Lemon juice...so good! I use it to replace rice in stuffed bell peppers and even made a salad with it that reminded me of pasta salad:

1 cup uncooked quinoa
1 Tbsp olive oil
1 3/4 cup Water
1/4 cup lemon juice (approx. 1 medium sized lemon)
1 orange or red bell pepper, diced
1 cucumber, diced
1/2 cup diced tomato
1/4 cup kalmata olives, chopped
2 sticks of mozzarella, chopped into pieces


Directions:

In a small pot on medium heat, bring the quinoa, water and lemon juice to a boil. Turn the heat to low and simmer for 15 minutes or until the water is absorbed. When its done, place in a large bowl. Add in the rest of the ingredients and mixed together. If you'd like to serve it cold, place in the fridge until cooled.
Reply With Quote
  #9  
Old 04-20-2012, 12:46 AM
chris1012 chris1012 is offline
Junior Member
 
Join Date: Apr 2012
Posts: 12
Default Arizona ice tea with ginseng

HI EVERYONE ! I bought a half gallon of Arizona diet ice tea with ginseng , it said the sugar is less than 1 grm and the carb less than 1 grm, and its sweetend with splenda, so I thought ; ok this is safe. But then I see a warning on the back which says "this contains honey, diabetics should consult doctor before using" whats the deal with this ? Is it safe for diabetics or not ?

Last edited by dano; 02-27-2013 at 09:07 PM.
Reply With Quote
  #10  
Old 09-03-2012, 11:21 AM
richardshelton richardshelton is offline
Junior Member
 
Join Date: Sep 2012
Posts: 6
Default

Five Delicious Alternatives to Wheat Pasta

5. Rice vermicelli noodles

Ignore for the moment the fact that "vermicelli" in Italian means "little worms." We aren't talking about the Italian version of these noodles anyway, which are made with semolina. We're talking about the long, skinny, almost glassy rice noodles that comprise popular Southeast Asian dishes like bun and pad thai. While these noodles are delicious, they aren't necessarily any healthier for you than regular wheat pasta -- but they're completely gluten-free, so now you have even more of an excuse to indulge in a peanutty platter of pad thai than you did before.


4. Spaghetti squash

Aside from the sheer interactive, kinetic joy associated with shredding a baked half of this unusual squash with a fork and watching the ribbons of "pasta" fall neatly into a bowl, one of the best things about the so-called "spaghetti squash" (Latin name: Cucurbita pepo) is how good it is for you. The squash is naturally low in calories, but packed with important nutrients like potassium, beta carotene, folic acid and Vitamin A. Plus, it tastes so similar to pasta, even your kids might not know the difference. This Smitten Kitchen recipe pairs it with couscous for an even bigger nutritional (and culinary) bang.

3. Risotto

Think that Italian food is out if you can't have wheat-based pastas? Think again. Risotto is just as important a staple in Italian cuisine as penne or fusili. And like those pastas, it can easily take on the flavors of whatever you're in the mood for -- walnuts and ricotta cheese? spinach, lemon and thyme? chicken and toasted pine nuts? -- just as easily as it can stand alone with only a few simple ingredients. This traditional short-grain rice has a natural and irresistably creamy texture when cooked properly that might make you forget all about fettucini alfredo or spaghetti alla carbonara.

2. Teff

This ancient staple of East African diets is -- like wheat -- a grass that contains gluten. But unlike wheat, it doesn't contain gliadin or glutenin, the gluten components that cause people with celiac disease to react negatively to wheat, barley or rye (all of which contains glutens with those components in them). What teff does contain is a lot of nutrients. We're talking about nearly your entire daily requirement of fiber and iron, as well as lots of calcium, phosphorous, protein and all eight essential amino acids. It's very nearly a perfect food. Give teff a try in injera bread over at Blue Nile. If you find the sour flavor enjoyable (we do, especially to cut spicy foods), you can find teff flour at stores like Phoenicia and Georgia's Farm To Market, and begin experimenting away.

1. Quinoa

Quinoa shares many similarities with teff. It's also a cereal grain, although entirely gluten-free, and contains all eight essential amino acids as well as an unusually high amount of protein. It's also nutritious on other levels, containing plenty of several different B vitamins as well as iron and magnesium. These qualities make quinoa ideal not only for GF folks, but vegetarians and vegans as well (need to get those meat-nutrients from somewhere!). But unlike teff, quinoa has a pleasantly nutty flavor and can be cooked in much the same way as rice. We like it with kale and sweet potatoes or even as a breakfast dish in lieu of granola -- just heap some yogurt and berries on top and it's delicious. The Incas once held this native South American grain sacred, and for good reason -- it's hands down one of the healthiest, yet most palatable, things you can eat.
Reply With Quote
Reply

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Anyone Heard of this Dreamfields Pasta? bevimus Healthy Cooking and Recipes 3 10-28-2010 07:04 PM


All times are GMT. The time now is 04:23 AM.


Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Copyright © 2011 SkyHealth LLC. All rights reserved.