27 Feb 2017 by Hazel
It’s a well known fact that food high in carbs are usually high in sugar so cutting down or out was a good approach. I was no great lover of pasta, potatoes and mass produced bread so I did not find it that hard. I still eat rice once or twice a week but otherwise I have made the following swaps:
Sweet Potatoes instead of potatoes, baked, roasted, chips (roasted in coconut oil), mashed.
Courgetti instead of spaghetti, or butternut put through the spiraliser
Low GI bread on very rare occasions, I eat bread once a week at the most.
Rice with quinoa instead of plain rice. Brown rice is the best.
Butternut sheets instead of lasagna but remember these are not as porous as pasta so you need less of a sauce and it has to be thick.
Portabello mushrooms instead of buns for burgers or for eggs Florentine, Benedict or Royale.
Recently I discovered lentil pasta but I’m not really a fan of pasta, period. So whilst it is nice I suspect I won’t be using much of it.
If I do eat rice I cook up some mince, pork or beef, with loads of finely cut up vegetables and put a small amount of rice with the mixture. That way you get more veg and protein and less carbs. Another recent discovery is cauliflower rice which I shall use more of.