Related: Check Out the Recipie For Macaroni and Cheese With Vegetables The Taste: “I hate broccoli, but I wouldn’t mind eating this.”
Low carb tomato paste substitute mac#
Substitute: Diced vegetables for macaroniĮven instant mac and cheese can go lower-carb use only half the pasta in the box and bulk it up with a couple of cups of frozen mixed vegetables, says Sandra Woodruff, R.D., coauthor of The Good Carb Cookbook. The Taste: “Just like a slightly nutty baked potato.” Then pour a cheese sauce (sharper is better) over the tempeh cubes and bake for half an hour. Her recommendation: Saute a couple of cups of thinly diced tempeh with garlic and onions. “Tempeh can be really bland, but if you jazz it up with herbs and spices, it’s a great substitute for potatoes.” You may think you don’t like soy-based foods, but that could be because you don’t cook them right, says Beckette Williams, R.D., a San Diego-based personal chef. Related: 8 High-Protein Breakfasts That Aren’t All about Eggs The Taste: “With syrup, you could never tell the difference.” Mix together half a cup of old-fashioned oatmeal, a quarter cup of low-fat cottage cheese, two eggs, and a dash each of vanilla extract, cinnamon, and nutmeg.
Here’s a can’t-fail recipe from The South Beach Diet. Substitute: Oatmeal and cottage cheese for pancake mix Related: The Summer Vegetable That’s Better Than A Banana In Smoothies Spaghetti squash has exactly the same consistency as real pasta.” Let it cool, then scrape out the “spaghetti” strands and top with pasta sauce and cheese. Nuke the squash for 10 minutes or until it’s soft to the touch. Then place each half-cut side down-on a plate with a quarter cup of water,” says Elizabeth Perreault, a chef at Colorado’s Culinary School of the Rockies. “All you have to do is cut the squash in half and remove the seeds. Substitute: Spaghetti squash for spaghettiĪ cooked spaghetti squash is like Mother Nature’s automatic spaghetti maker-the flesh becomes noodlelike strands.
Low carb tomato paste substitute how to#
Related: Watch How to Make Zucchini Lasagna The zucchini provides texture that you don’t get from noodles alone.” “Then simply make the lasagna as you normally would, replacing lasagna noodles with the baked zucchini,” she says. Sprinkle Italian seasoning on the strips, place them in a single layer on a nonstick cookie sheet, and bake at 425 degrees F for 20 minutes.
Slice four to five medium-size zukes lengthwise into three-quarter-inch-thick strips, instructs Lise Battaglia, a New Jersey chef whose past clients include Jon Bon Jovi. Related: Make 4 Awful Vegetables Taste Amazing The Taste: “After a couple of bites, you forget it’s not potatoes.” To make it even better, try adding roasted garlic, cheese, or sour cream to the mixture.
“Salt and pepper to taste and you’ve got something that quite honestly can compete with the real thing any day,” says Dr. Then spray the cauliflower with butter substitute, add a little nonfat half-and-half substitute, and puree in a food processor or blender. Agatston’s favorites: Steam some fresh or frozen cauliflower in the microwave. The Taste: “Not as firm and crispy as regular hash browns, but the potato flavor is there.” Grate the squash, mix in an egg as binder, make patties, and fry them in olive oil, says Mary Dan Eades, M.D., coauthor of The Low-Carb Comfort Food Cookbook.Ĭarbs Eliminated: About 15 grams (g) per hash-brown patty Summer squash (the football-shaped yellow kind) tastes similar to potatoes when cooked-but has just a fraction of the carbs. Related: The Men ’ s Health 21-Day #CookingStreak: Eat Great, Lose Weight! Turns out some of them are so good, you’ll wonder why you weren’t eating them in the first place.
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