Pasta! Ahhhh ... pasta. I don't know about you, but for me ... pasta. PASTA! Pasta was probably one of my personal biggest downfalls. It's easy to make, it lives in boxes in the cupboard ... seemingly forever, it's filling, comforting and delicious. It seems like the perfect food! Too bad it's got virtually no nutritional value and almost killed me!
Ahhhhh ... pasta.
I can't be alone in my relationship with pasta. Pasta would trump a sweet treat any day. Internally, it's all more or less doing the same thing ... insulin runs rampant telling my body to save all that glucose for the day that I awake in a land without food. It's a survival mechanism. Thanks for watching my back, extra glucose!
Mmmmm ... pasta.
I'm often asked about pasta. Sure there are "low-carb" pastas on the market, which are tasty, quick and easy, just like the real thing. Unfortunately, they are almost TOO close to the real thing and tend to cause nasty cravings and brain fog. There are also Miracle Noodles and Kelp Noodles, which are both great and absolutely perfect for a low-carb lifestyle, but ... they don't quite carry that same allure. They're both texturally different, require a bit of extra fanoodling and neither are terribly yum with a European style preparation. I just can't imagine crunchy seaweed noodles with a meaty Bolognese. *shudder*
Then, we get into Spaghetti Squash and Zoodles. Both are fantastic veggie side dishes and can be tasty with something like an Alfredo Sauce, but they still don't QUITE hit that same spot.
These little crepe noodles come about as close as I've come to a noodle which pulls from the flavors you give it. They have a wonderful texture (not as slide-y as a good noodle, but still quite nice!). They hold up well on the end of a fork, they can be cut into a variety of shapes and sizes, they're super low-carb, and are just flat out delicious! Do they hit the same spot as a box of delicious horror? Nope! Not quite, but ... SOOOOO close!
Worth the effort. I promise you!
Note: The crepe recipe is a fantastic recipe. For a good year, I'd make a batch or two at the beginning of the week and just use the sheets for wraps, pasta, casseroles and desserts. I can't stress enough how versatile and awesome these crepes really are. |
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