Looking for a creative way to enjoy typically carb-heavy foods? Lighten up the carbohydrate load of your next meal with one of these easy (and delicious!) low-carb swaps:
1. SWAP RICE WITH CAULIFLOWER “GRAINS.”
The super easy way is to toss raw cauliflower into a food processor and pulse; or hand-grate for a little extra effort and voila!—raw “rice.” Then steam, sauté or bake until desired doneness and use it like you would a standard grain.
2. SUB EGGPLANT SLICES FOR BREAD.
Cut them thick, grill them up, and melt your favorite low-fat cheese in between for a delicious spin on a lunch-time classic.
3. REPLACE SPAGHETTI WITH VEGGIE NOODLES.
Yes, there’s a tool for that, aptly named the spiralizer: it spins the vegetable—in this case, a zucchini—toward a blade, slicing it into long, thin noodles. These strands contain hardly any carbs, match the texture of pasta almost perfectly, and take less than a minute to cook in boiling water. A vegetable peeler can work well, too; or just slice the zucchini into thin strips for a flatter “noodle.” Feeling adventurous? Try spiralizing a daikon radish, a parsnip, carrots, beets or apple (as your South Beach Diet phase permits).
4. TRY PORTABELLA MUSHROOMS AS PIZZA CRUSTS.
Don’t top your pizza with mushrooms, when you can bottom it instead. And the “how-to” is simple: Remove the stems and scrape the insides of the mushroom. Spray a flat pan or cookie sheet with cooking spray; place the mushrooms, and give the cleaned-out caps a quick spray as well. Top with thin slices of tomato and mozzarella, and bake at 400 degrees for about eight minutes. Sprinkle a little dried oregano or fresh basil before devouring.
5. MASH TURNIPS INSTEAD OF POTATOES.
Never tried one of these root veggies? Here’s your excuse to give them a shot. They mash like potatoes, but contain fewer carbs. Just bring a pot of water to a boil, toss them in, reduce to simmer and cook until tender (about five or six minutes).
