can anyone help this pasta/rice loving family to reduce carb intake please

lostinrates

LilElvis wrote: »

Oh, how very clever! By serving my sauce containing 600 ml of double cream over courgette ribbons rather than tagliatelle will miraculously make it healthy :rotfl:

Perhaps not, but ribbons of courgette with pesto is an amazingly delicious meal. I saw Nigel slater do it or something like it once, tried it and was hooked. Its fabulous in summer when courgettes are producing faster than one can keep up. Raw ribbons of courgette are also amazingly good for salads. Personally, I hate pasta salads, but courgette salad like that is yum.

LilElvis

adouglasmhor wrote: »

280 calories in the cream, plus 350 in 75g of tagliatelle, compared to 280 calories in the cream, plus 54 calories for 300g of courgette
straight away you have saved 296 calories, plus upped your fibre and vit c intake.

You didn't think that through did you?

You didn't factor in the half pack of butter needed to fry the courgette in though.

You didn't think that through did you?

Seriously, it would be a disgusting combination with my sauce. I can't actually think of a single pasta sauce which would taste nice served on a bed of shredded courgette, no matter how it was cooked - perhaps you could give me a recipe?

purpleshoes_2

You could fry the courgette in coconut oil

Ive made courgette pasta with tomato sauce. Wouldnt eat it daily, but its ok.

purpleshoes_2

Actually any time Ive eaten courgette with sauce, Ive boiled the courgette, not fried it.

LilElvis

purpleshoes wrote: »

Actually any time Ive eaten courgette with sauce, Ive boiled the courgette, not fried it.

I was joking about frying it, but either way it would taste vile when combined with chicken/ lime/ coriander/ tequila and the other stuff in the sauce.

purpleshoes_2

LilElvis wrote: »

I was joking about frying it, but either way it would taste vile when combined with chicken/ lime/ coriander/ tequila and the other stuff in the sauce.

Tastes ok with plain tomato sauce, but Im certainly not someone that goes ooh and ahh about courgette spag

Would rather eat other low carb foods instead.

supermassive

lostinrates wrote: »

I think spoon after spoon of most things, as you describe, combined with inactive lifestyle, as you describe, would be an issue for many and weight gain.


Interestingly some years ago, while it was there Italy had the fastest growing rate of childhood obesity. This is obviously not to do with pasta, which has been a staple food for years. I do not know what the figures are now.

I'm guessing it's down to an increase in apple products and less actual apples.

And to all of those that are mocking the removal of nutrient-deficient carbs... how's keeping them worked out for you so far? Doing well? Achieving those goals with your waist-line? Perhaps your way isn't the correct one, then.

There's actually zero reason you need to replace the pasta with anything and keep the sauce, though. Just replace the meal. A chicken breast, some broccoli, peas & a touch of gravy.

Or stick a ratatouille of sorts in the slow cooker... or make a low carb soup or stew.

People are too reliant on 'bulkers' that'll add nothing but stodge to your plate. Bread, mash, pasta, rice... why? It's all stuff that says "I want my stomach to feel full" which is part of the problem. You don't want to feel full with stodge, you want to feel full without it. That takes time to reduce what you're used to eating.

Izadora

supermassive wrote: »

And to all of those that are mocking the removal of nutrient-deficient carbs... how's keeping them worked out for you so far? Doing well? Achieving those goals with your waist-line? Perhaps your way isn't the correct one, then.

Well, I lost 5 and a half stone in less than a year and still ate bread, pasta or potato most days so I think I did pretty well...

I wouldn't ever mock someone for cutting out/lowering carbs though, or be snidey about the fact that someone does still likes them, because I know that what works for some doesn't work for others.

LilElvis

supermassive wrote: »

I'm guessing it's down to an increase in apple products and less actual apples.

And to all of those that are mocking the removal of nutrient-deficient carbs... how's keeping them worked out for you so far? Doing well? Achieving those goals with your waist-line? Perhaps your way isn't the correct one, then.

There's actually zero reason you need to replace the pasta with anything and keep the sauce, though. Just replace the meal. A chicken breast, some broccoli, peas & a touch of gravy.

Or stick a ratatouille of sorts in the slow cooker... or make a low carb soup or stew.

People are too reliant on 'bulkers' that'll add nothing but stodge to your plate. Bread, mash, pasta, rice... why? It's all stuff that says "I want my stomach to feel full" which is part of the problem. You don't want to feel full with stodge, you want to feel full without it. That takes time to reduce what you're used to eating.

Some of us have been blessed with a metabolism which means that they can eat what they want without gaining weight. I'm more than twice your age and have never been bigger than a size 8 (one year, post pregnancy) and I have never been on a diet in my life. My metabolism isn't what it was in my 20s/30s - it just means that I don't eat several packets of crisps and bars of chocolate a day any more. I don't eat those nasty carbs because I want to feel full and bloated, but because I enjoy the taste.

purpleshoes_2

Ive never been a size 8 in my life. I have to work at keeping my weight down and thats why Paleo has worked for me. Each to their own.

I like carbs as well, but restricting carbs has made me leaner and fitter and I'll continue with it.