Many people are finding that they feel better when they avoid gluten, a protein found in wheat, spelt, rye, barley, kamut, triticale.  Other folks are trying to eat fewer simple carbohydrates.  And most of us are trying to find new and interesting ways to eat more vegetables.  I put myself into all three categories.  I have a few suggestions for folks like myself who need an alternative to the noodle!  First, the Spaghetti Squash.  For instructions on cooking a spaghetti squash click here. It is a little starchy, in strands like pasta, soaks up the sauce.  I think it is a very satisfying alternative to pasta.  Second, zuchini “pasta”.   Easy to make and delicious.  zuchinizuchinizuchini pasta

zuchini pasta with basil pesto and pork tenderloin

zuchini pasta with basil pesto and pork tenderloin

And a third is Konnyaku, a high fiber noodle made from Konjac.  They are sometimes called Shirataki noodles and can be made partly with tofu.  You can buy them in Asian grocery stores.  The fiber in konjac, is a soluble fiber called glucomannan which has been studied in relation to Type II Diabetes and Insulin Resistance.  It has been shown to help reduce blood sugar and lower high cholesterol.  The noodles are easy to use, just open the bag, rinse, and add to soup or stir fry.  They are a filling, low calorie, gluten free option to replace our beloved noodle!

shirataki noodles

shirataki noodles

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