Sometimes You Just Have to Lose Your NOODLE!

You can ditch it. The long, wiggly, pasta that is unfortunately of low nutritional value, but very common in many people’s diets. Pasta comes in many shapes, sizes, and dough it is made from. But no matter how long and stringy or short and shelled, it is a starch-dense carbohydrate that we recommend you eat in moderation. However, noodles are an easy side dish… usually you can throw a sauce on them and serve them alongside a main course or mix everything you got in the fridge together with some noodles and call it “something-something pasta” and your eaters will like it.
So how can you keep using this easy meal-helper without overloading on starch and empty noodle calories? With these nifty noodle swaps:

Bean Sprouts
Steamed and sautéed these take on a noodle-like appearance and go great with light sauces and vegetables. Be prepared for a little snap when you bite into them sure you drain them thoroughly before including them in the mix.
Shirataki Noodles
Of Japanese origin, these noodles come in different sizes and offer little taste on their own. They are mainly composed of water and a fibrous ingredient, so they’re an extremely low carbohydrate/calorie food.
Zucchini Noodles
You have to make these yourself, but they’re a quick and fun little project. You can use a spiralizer or peeler to create veggie ribbons, or simply use a knife, you just need long strips to steam or sauté. You could also use carrots to make noodles!
Spaghetti Squash
Spaghetti squash comes ready to turn into awesome noodles! Preheat oven to 350°F. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper. Roast about an hour or until the skin gives easily under pressure and the inside is tender. Remove the spaghetti squash from the oven and carefully fluff the spaghetti-like strands on each half with a fork creating noodles.
Sautéed Onions
Similar to above, cut onions into long ribbons. You’ll want to sauté these guys until they are translucent and mushy to mimic the noodle texture. You’ll also need a few big onions for this task as they shrink and are just naturally very low carbohydrate/calorie.
Honestly a great idea is to use any type of cooked vegetable as a noodle sub. It is much more filling, more volume of food, and you get more nutrition per serving than with lame ole noodles. Give the swapping a try! Be good to you!