So I answered pup's "what is in your D food graveyard ?" question with all the things I crave and miss like bagels, pasta, pizza, rice etc. But then I got to thinking, although I miss those foods, I have come up with some creative alternatives to them which make me happy and can come reasonably close to the RIP foods. Here are a few of my favorite things:
"Skinny sushi" from Wegmans. It is sushi rolls without the rice. They use a rice paper sheet wrapped around tuna,salmon,cucumber and avocado. The whole thing has 6 grams of carbs and 150 calories and is delicious.
Tofu noodles while I still have yet to get them the consistency and texture that truly replicates pasta. A combination of boiling and then stir frying comes relatively close to the real thing. With some veggies and meat and a bit of spice they are satisfying without a high carb effects. In fact I believe the ones I use have about 4 grams of digestible carbs in the entire package and are super low calorie as well.
White bread: I have found Sara Lee makes a 45 calorie whole grain bread with a lot of fiber that does not taste like cardboard. In fact toasted or grilled with cheese it is pretty tasty. I think it is called Delightful or something like that.
Pita bread with hummus there are Joseph's Reduced Carb whole wheat, flax and oat bran pitas which are a little flatter than normal but with 8 grams of carbs and 4 grams of fiber and only 60 calories each they are a good alternative. And with some yummy hummus who really cares ?
While I still miss the super fresh super sweet summer peaches, I can always have a slice of watermelon instead.
So what do you use to satisfy your craving even for the foods in your D graveyard ?
Try the almond milk whizzed up with some berries and a little sweetener ;)
The cheese crispies things works with other cheeses as well... thinly sliced horseradish cheddar done as Deborah described is my favorite!
I don't like substitute foods, so don't bother. I make my own salad dressings, vinaigrette with olive oil and apple cider vinegar or lemon juice. I also make a whole egg mayonnaise, 2 whole eggs, sunflower oil, vinegar and a teaspoon mustard. Much nicer than any mayonnaise I have ever bought and ok for diabetics. I love cauliflower salad like BadMoon makes, it is especially good if you add a little curry with the mayo. You can roast cauliflower too to have with a roast dinner.
Lasagna, with lightly fried eggplant slices instead of the pasta. "Spaghetti" and meatballs with spaghetti squash.
I don't consider them substitute foods Zoe, more alternatives ;)
I am on the same page as pastelpainter. I always find that if I make it myself, I have less problems.
Pizza is a great example. My dough takes two cups of flour, water, yeast, salt and 1 tablespoon olive oil. It makes two THIN 10-12 inch pizzas with each piece of crust weighing in 15 carbs. I make them often with no cheese, but can control the cheese easily that I do use. Often in summer I slice beautful ripe tomatoes thinly, salt them a few minutes to remove excess moisture. Then I lay them on the crust, arrange basil leaves and then use a scattering of low fat mozzarella. Best pizza I have ever had and it carb counts about like a sandwich for 2 pieces.
I make pizza on low carb flat bread and use basil pesto (make it myself) in place of tomato, add goats cheese and thinly sliced red onion. If you can't manage the tomato pesto is very, very good.
I don't really do too much substitution to be honest, I just monitor what I eat pretty carefully. One of the biggest misnomers I have come across in dealing with other people and diabetes, is that they get shocked if they see me eat something that traditionally would be a "no-no".
If my friend has a birthday, I am going to eat a piece of cake, a small piece, but a piece nonetheless.In college I avoided the ramen-noodle diet fairly well, but new out of college, I am a volunteer with a religious organization, and my roommates and I only get $75 a week to feed three people, which is sometimes really difficult. Avoiding things like pasta and rice is hard, because they are staple items for simple living, and cheap. I combat that by eating vegetables as much as possible and limited my intake of those carbs. I do exercise fairly regularly, and I am coach for the track and field team so what carbs I do eat are worked off.
But it is all substitution--zucchini pizza, cauliflower rice...AND what is wrong with a fantastic, sweet summer peach? It takes calculations, math and faith.
I am tired of substitutes of all kinds as they are fake food--chemicals up the wazoo, low fat, no sugar (check! it still has the same amount of carbs! and Low Fat adds sugar to stabilize and add taste) Sugar free candy or cookies..does anyone corporately really understand carb counting? Is it all marketing?
If you watched the Oldtimers Interview(with Richard) you will see that "eat what you want, BUT NO SUGAR!! was key in the 50s/60s. It was my world, but with portions.
For Type 1s the world has changed. DRAMATICALLY!! Carb counting is revolutionary. It may seem weird to younger Type 1s--but it has changed everything. We could never eat anything outside the "diet" and it nearly broke me as a teen. If you plan, do the correct calculations, don't eat fake stuff..Do the math with care and enjoy!
and EAT A PEACH!!
Couldn't agree more, Spock!
I don't know if the movement to "eat whatever you want and bolus for it" is necessarily a service to Type 1's though. Some people will interpret and modify it as you do to a question of moderation, others will enjoy the "substitute" foods. But some people will take it literally for permission to indulge without discretion which will cause widely fluctuating blood sugars and in the longterm to weight gain and development of insulin resistance. I think it's a part of the same pattern of low expectations that doctors have in even more intensity for Type 2's.
I am curious why you guys think zucchini, cauliflower etc. are considered "fake." They are real foods and quite satisfying if you ask me. I have had the best time figuring out ways to use these kinds of veggies in place of potatoes and rice. I love baking with almond, coconut and other nut flours. I am not saying this as a criticism mind you I was just curious.
I think there is an objection to frankenfoods and foods that are made to appear as another. I rank this right up there with Tofurky and Quorn mock chicken. If you use these foods to feed a craving, that can be a problem. You will continue to desire the original version. If you like mashed cauliflower for itself, then not a problem.