20 Low-Carb Substitutes That Don't Suck

By haoleboy Latest Reply 2015-02-18 14:20:54 -0600
Started 2015-02-16 16:57:32 -0600

anything with eggplant and/or portobello's gets my attention: http://bit.ly/1L48DOQ
some drool-worthy ideas


10 replies

GabbyPA 2015-02-17 06:54:15 -0600 Report

Very good ideas. I will have to try the mushroom pizza bites. How ingenious! I have never seen black bean spaghetti. Is it something you can purchase or is it just the use of black beans instead of pasta?

Some of these substitutions are not really as low carb as you may think, so be aware. Turnips and parsnips have similar carbs to potatoes. They have different nutrient benefits and going gluten free is always a plus in my book. But they are not "FREE" foods.

I have a few tips on successful use for some of these substitutions. Mostly based on my past fails in the kitchen. LOL

If you use eggplant or zucchini as lasagna noodles. Take a little time (if you have it) to pop them in a dehydrator (or low temp oven, 150 deg) and dry them until they are leathery. It will keep your lasagna less soggy.

If you have family members that don't care for eggplant, try soaking it (sliced or cubed) in a bowl of salt water before you cook it. That removes a lot of the bitterness that can be there. I also peel mine.

When you use portabella mushrooms for buns, remove the stems and gills. If you can, pop them on the grill, they are wonderful. Beets are not low carb, but a roasted beet slider on a portabella "bun" sounds heavenly.

I am not a fan of the Shirataki Noodles. I tried them and found them to be really gross. But, a member here mentioned the kitchen gadget "Veggetti" and I got one. It turns zucchini, summer squash, sweet potatoes or other veggies into long spaghetti shaped "noodles". I served that with some home made meatballs and the family loved it.

Lettuce wraps sound easy, but it all comes down to the lettuce you choose. Experiment with sweet lettuces like bib or butter leaf that come in "cups". Or if you like a little kick, try ridicio or beet greens.

lilleyheidi 2015-02-17 07:39:10 -0600 Report

not to contradict you but spaghetti squash has 10g carbs per cup so that one is pretty okay to eat.

GabbyPA 2015-02-17 16:11:03 -0600 Report

I have to look it up again then. What I found was around 20. Just goes to show how different calculations can be. No wonder we have such a hard time sometimes. Thanks for the correction

lilleyheidi 2015-02-18 02:00:17 -0600 Report

the calculations i found were on calorieking.com for one cup boiled spaghetti squash… let me know what your find please.

GabbyPA 2015-02-18 14:20:54 -0600 Report

In my "The Diabetes Carbohydrate and Fat Gram Guide" it lists 1/2 cup of spaghetti squash as 5 grams of carbs I think I read it wrong....I thought it was 23. So you are correct. And I am very happy, because I didn't use it often because I thought it was not a lot better than pasta. I am glad you made me look again. I took that reference out of my original post.

Pegsy 2015-02-16 18:01:21 -0600 Report

Oh boy! I can't wait to try the Mashed Cauliflower with Garlic and Chives and the Mexican Black Bean Spaghetti! I've done the Lasagna using Eggplant. Very yummy! Thanks for posting, Steve.

Jibber Jabber
Jibber Jabber 2015-02-16 17:43:22 -0600 Report

I love the portabella mushroom "rolls"…but I Love love love the idea of filling mushrooms with cheese and pizza toppings…(yes I love my mushrooms)…I have already made a wonderful lasagna/eggplant parm hybrid using thin sliced eggplant instead of noodles…yum!!!…I even had it made super easy because I asked the chicky at the supermarket deli to slice the eggplant for me…AND SHE DID!!!!

Next Discussion: Marital Bliss? »