Since you don’t eat rice, pasta and potato on LCHF/low carb, I thought I’d share my 8 most popular alternatives with you. We aim to fill half of our plate with vegetables at dinner time. We don’t always succeed 100% but I’m always surprised at how many vegetables my family actually consume when I prepare the vegetables properly.
I often cook potatoes or rice for the kids too. They don’t get to eat a whole plate ful of potatoes but they eat some with the rest of their food. They both have very good appetite and eat practically everything but they’re also both very active and a bit skinny. So I try to make sure they get enough energy.
But now back to the vegetables!
8 ALTERNATIVES TO RICE, PASTA AND POTATOES
Green bean fries
The green bean fries is one of the most popular recipes from my first book. It sounds crazy that green beans cooked in the oven can taste like regular fries but that’s exactly what happens here. Don’t forget to try the crispy green bean fries with parmesan too!
Baked cauliflower casserole with bacon and cheese
This is true comfort food and a great side dish. We eat this often in the winter (and not so often in the summer)
These are really just oven baked broccoli but when you bake them long enough and they become a little bit crispy around the top, they’re just plain delicious. Try serving them with the parmesan mayo.
When you bake hokkaido slices you get pretty close to oven baked potato fries. They get *almost* crispy on the outside and soft and sweet on the inside. Try serving them with a salty dip like aioli.
This is just an old favorite but it still holds! Make a delicious sauce to serve to go along and you’ll see your kids (and spouse) shovel in the cauliflower rice as if they were ordinary white rice.
Pumpkin mash with parmesan and thyme
You will never miss mashed potatoes when you serve this one. You can easily substitute cauliflower for pumpkin and even get a mash that looks just like mashed potatoes.
Zucchini noodles – zoodles
Also a classic. Use a julienne peeler to shred your zucchini finely and serve the noodles under your bolognese sauce or with a lovely pesto. You can use carrots for noodles too!
“Spaghetti” made of butternut squash was a recipe I came up with just last year but it quickly became one of the kids’ favorites. It has more bite than the zucchini noodles and is really quite similar to regular spaghetti cooked al dente. Also try them butter fried with garlic and rosemary.
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