![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Sooooo I've accepted that I need to get back to eating low-carb*, even tho' I love bread and pasta. I know (and decided to ignore for a while) that carbs raise my inflammation levels.
Veggies! Protein! I can do this! ... except I apparently forgot that sweet potatoes are not any lower in carbs than regular potatoes. Guess who made a big batch of sweet potatoes in the Instant Pot and has been eating them all weekend (with chicken and kale)? Whoops.
I guess I'll get a little more strict about it, uh, next week. Apparently cauliflower rice and butternut squash make a good substitute, flavor & texture -wise, for mashed sweet potatoes? I guess I'll try it.
*I'm not cutting out real sugar. Fuck that, I haven't found a zero-carb sweetener that tastes okay OR isn't made from a fermented corn product and thus a migraine trigger. But I am going to be having less. Which won't be that difficult, because I don't really eat much sugar any more, barring the Madwoman in the attic going on a baking spree.
Veggies! Protein! I can do this! ... except I apparently forgot that sweet potatoes are not any lower in carbs than regular potatoes. Guess who made a big batch of sweet potatoes in the Instant Pot and has been eating them all weekend (with chicken and kale)? Whoops.
I guess I'll get a little more strict about it, uh, next week. Apparently cauliflower rice and butternut squash make a good substitute, flavor & texture -wise, for mashed sweet potatoes? I guess I'll try it.
*I'm not cutting out real sugar. Fuck that, I haven't found a zero-carb sweetener that tastes okay OR isn't made from a fermented corn product and thus a migraine trigger. But I am going to be having less. Which won't be that difficult, because I don't really eat much sugar any more, barring the Madwoman in the attic going on a baking spree.
From:
no subject
(A lot of cheaper bulkier stevias are mixed with other sweeteners. I get the single-ingredient myself because I've found things like erythritol give ME migraines.)
Cauliflower rice is pretty tasty - butter and salt is all I put on mine, but then I like cauliflower.
A strict low-carb diet, at least as we had done it years ago, turned out to be proteins (meats), and green vegetables.
I have rice pasta (Jovial brand recommended HIGHLY - cooks just like a box of Barilla pasta) for those days of "dammit, I just want a bowl of damn spagetti..."
Still carby, but LESS inflammation compared to wheat.
From:
no subject
I liked cauliflower rice when I crisped it up a bit in a sauté pan; as that may not always be doable because of my energy levels, I need to test if I like it other ways.
From:
no subject
Remember to taste-test it when you get it - you need very very little to sweeten something in comparison to the "1:1 equivalent" other options out there.
If you're a supertaster stevia will get to a point where it's bitter if you add too much - so don't just add a lot and hope for the best, start with a pinch, taste test, and go from there.
I have used it in baking, but I don't know how to replace sugar with it yet (since sugar in baking is a "thing" but also a "liquid" and I'm not a baking expert.)
From:
no subject
Or how about konnyaku pasta/rice?
From:
no subject
From:
no subject