No problem with a hijack,Jey. Any post from you is always good information!

I've been following along and need to make an admission. I've been in maintenance now for just about 10 years. Each and every time I ate a starchier carb, I had feelings of guilt. It was making me nuts. I had to make a shift in my thinking and I think that I've finally done it.

I bought and made quinoa the other day. I like it a lot and added 1 tablespoon to my cauliflower/leek soup. I also put a parsnip in the soup for an added level of flavor.
I also enjoy Mary's Gone Crackers, which are gluten free little rice/flax crackers.

I eat a small amount of fruit, maybe 1 small serving per day. A favorite snack of mine is dehydrated peas.

Sorry to get away from the diabetes chat. You guys have an entire section for that.

Yikes, A few crackers do that? Dr Davis often writes how the refined starches used in GF foods are worse than wheat flour, but I have never wanted to test it out. Corn and tapioca starch would seem particularly suspect, but some GF cracker are more whole grain based. Making substitute "crackers" which are rarely crisp is such a pain at times.

Lulumae...sent you a Private Message with some other info on T1. He could lower the amounts of insulin needed as a T1 but it would require giving up/substituting the four major teen food groups of pizza, soda, burgers and fries.

For those who are eating a bit higher carbs, there are pastas at Costco that are legume based. The black bean fetuccini I tried was ok, but looked unpalatable. I found some red lentil penne, though (only ingredient is red lentils) that cooks up looking and tasting like regular penne. Just has higher protein.

I'm not going to eat it right now. But it's good to know I can have my favorite homemade shrimp pasta once in a while, on maintenance. And Husband will get pasta, which he does eat, more often, if I can share.

I'm intrigued by the bean pastas, having a hard time finding nutrition facts on them, though. According to one source, 2 oz. of the black bean pasta has 19 g carbs, 12 of which are supposedly fiber. It will be interesting to see how BG responds to that, does it really act like fiber?.

I'd really like to find a sub for pasta, I was just thinking today, if I had a way to make a good Mac and Cheese, I'd be totally happy and I could eat this way forever, no problem. Just once in a while it would be nice to have that comfort food.

The fiber should slow down the absorption of the carb. That's the whole point of not eating highly processed flours. Once the fiber is gone, it'll shoot your BS up by getting into your blood stream very quickly.

I have trouble with flour in general. I tend to binge on it. I've had to see it as a delivery system for my favorite sauces and find other ways to do that. Zoodles work when I'm in the mood.

There is a recipe around for making a mock mac and cheese using cauliflower.

Any good mac and cheese recipe should work. Try the http://www.djfoodie.com/Mac-n-Cheese Most of his are great! Sometimes I just make a "roux" of butter and cream (and might try xantham gum to thicken next time). Add more cream and lots of shredded cheese. Pour over cooked cauliflower, coarse mashed. Add seasoning to taste (salt, pepper, cayenne for kick) and more shredded cheese on top. Bake until cheese is golden. Yum!

Thanks!

The package that I have of the red lentil penne shows this:

a serving is 2/3 cup dry pasta

35 grams carbs, 2 grams fiber

Even when I was eating it, I never took more than a cup (measured) for myself, so about 17 gms.

I don't like mac and cheese; I'm safe, there. But if I were you, I might try the red lentil penne, and eat just a bit at a time with a good cheesy sauce. I think the black bean stuff would be so horrible to look at that it would be hard to eat. Not to mention the fact that it doesn't taste as much like "real" pasta.

The brand is Uddo's Kitchen. As I mentioned, it came from Costco, so of course, it's a huge box. Probably could get smaller amounts on the internet; I haven't checked.

Sorry, I really don't understand, how can anyone HATE cauliflower? It is totally innocuous. White in color, bland in flavor ... what is there to hate? Personally, I like it ... not because I like cauliflower, but because I like the bland background that cauliflower is. The Brits make somethig they call Cauliflower Cheese, which always sounded disgusting to me, until I realized it was just cauliflower with a cheese sauce. No substitute, IMO, for mac and chese, but really ... macaroni is a bland substrate for cheese sauce; cauliflower is a bland substrate for cheese sauce. The two substrates have their differances, but they serve the same purpose. Maybe my thoughts are skewed; I rather like the idea of cheese sauce ... pretty much over ANYTHING ... but DH isn't fond of cheese - that is to say, he hates it with a passion - so I don't get to follow my druthers very often. Making a lot of cheese sauce just to cover my serving of "whatever" doesn't usually seem like a good idea. Although I think that even under better circumstances I would still like Cauliflower Cheese.

Good call Nicekitty on the doughnuts!
Cauliflower to me does have quite a distinctive flavour and smell, particularly when cooking! I love it. Make a delicious easy soup with cauliflower, broccoli both frozen, some celery, an onion a bit of potato (I like some carbs) and a stock cube. Whizz it all together and then grate or cube some cheese on top.

That sounds pretty good--I could eat cauliflower that way.

Motivated primarily by Nancy LC's avocado fast, I decided to make LC nachos today for lunch. Avocados were 4 for $5 at the store and perfect softness. The guacamole turned out great, though husband wanted more salt.

But my attempt to make LC tortilla chips turned out dreadful!! I bought a brand of LC tortillas (whole wheat) that I've used a lot and like. Pulled out three, buttered both sides, cut them into wedges with a pizza cutter and baked them on a pan. Really awful, texture and taste of cardboard! I could not eat them, too hard to chew. So I ended up digging out a bag of corn tortilla chips out of the pantry and used a few of those.

Back to the drawing board for LC chips...

Nice idea for and easy soup.

I make a yummy cauliflower/leek soup.
I roast the veggies first which I thinks brings up the flavors. Added to them are smashed garlic cloves, sea salt and evoo with Garam masala sprinkled on top. While its roasting, set up the stock pot with water and broth, 1 quart each and 1/2 cup grated parmesan. After roasting, all goes into stock pot and simmer for about 1 hour. Then it gets whizzed and is

I like the idea (but haven't yet tried it) of putting piles of shredded cheese on a cookie sheet, and letting melt into puddles. Let the puddles melt, and you have carb free crisps.

May or may not hold the guac. But last winter, in MX, I just ate pure guac while Husband ate the chips. Went into guacamole withdrawal when we got home--there were avocados, in some form or another, at every meal.

I love cauliflower and eat it often, but I don't really like it with cheese sauce on it, so I don't know how I would like the Cauliflower Mac and Cheese. Maybe since it contains so many other ingredients I would like it better. I know DH wouldn't eat it. He wants his Mac and Cheese to contain Mac. LOL

I'm weird about cheese. I don't like cheese sauce on things, I don't like cheese on a sandwich except a grilled cheese. I can easily eat cheese by itself, like cubes of cheese put out as an appetizer at a party. It seems as though cheese sauce takes away from the taste of what I'm eating it on.

I also have never made cauliflower soup from scratch. One time I made it with a packet I bought in the produce department, that you just added cauliflower and water. It probably also contained some things I don't want to be eating now.

NiceKitty, I love avacados, but burn out on them quickly. I find if I buy one every 3 or 4 days I'm good. I buy them hard, then when each one gets soft enough to eat I buy another one.

Here's an idea I tried. Cut the avacado in half and remove the pit. Leaving the skin on, cut it in slices from the larger center part of the avacado. Brown it in a frying pan with a bit of butter. Turn it over, then quickly break an egg into the hole. The whites will run over the avacado, but the yolk stays in the middle. Cook it til the egg is cooked to your preference. This is delicious! I put a lid on mine to get the egg to cook firmer.