In the United States, replacing carbohydrate-based first courses such as bread, rice and pasta or pizza with light and almost calorie-free alternatives has become a must for health blogs.
Aside from shirataki pasta, one that’s enough made with a special fiber that contains very few calories I’m talking about here , how can you eat rice, bread and pasta with no or almost no carbohydrates? Simple.
By throwing ourselves on the vegetable-based substitutions.

These are alternatives that will make you eat a little less carbohydrates and a little more vegetables.

I reiterate how much I am against a diet without carbohydrates except for a few months, so you must not imagine these alternatives as replacements for life, but as ideas to reduce the daily carbohydrate quota for a period.

In short, if every now and then we eat a fake risotto or a fake spaghetti one day when we want to be lighter, nothing happens. Here’s what I found out for you.

CARBOHYDRATES FREE BREAD AND PASTA

First of all, on the market in America and other countries there are real alternatives to pasta and rice with no or almost no carbohydrates, such as skinny spaghetti , spaghetti created from cabbage cut into very thin strips and seasoned, or spaghetti made from black beans, an alternative. of protein pasta created from black beans only, or vermicelli which are not made of flour but of sweet potato or edamame green beans. Here in Italy these alternatives are not easy to find, because they are different from the pasta made of legumes that today we find organic or super.
But thank goodness there is Amazon.

• Chinese Black Bean Noodles: Explore Cuisine | Black Bean Spaghetti
• Edamame fettuccine (only 13 grams of carbohydrates of which 9 net): Solano Organic Vegan Green Soy Edamame Fettuccine 

Let’s go ahead for non-Amazonians. Here are the carbohydrate-free bread and pasta alternatives.

• To replace the rice : the rice can be substituted with a cauliflower boiled and cut into very thin chunks or “floured” against a dish drainer, so as to divide it into many balls. Then it can be stir-fried with a little olive oil and chopped vegetables, diced peas and ham, etc., like a Cantonese rice dish.
• How to replace wraps and tortillas: with lettuce leaves or black cabbage leaves for those who find them. The lettuce leaves must be detached from the head, washed very well, dried and passed quickly under a rolling pin, covering them with a transparent film. Once “stretched” they can be stuffed with various sauces, ham or other cold cuts, salmon, cheese, vegetable-based dressings, to create “rolls”.
• To replace the spaghetti: if you have a grater of those that cut à la julienne, use long courgettes to obtain fake vegetable spaghetti. In America there are spaghetti squash, spaghetti that are created from a long pumpkin of the Cucurbita Pepo species: how to make them? Put the pumpkin in the oven or boil it. Then, with a fork, lightly scratch the internal filaments that come off like spaghetti. They can be boiled and seasoned with a sauce. In America and France they are very well known.
• Replace the hamburger bread: with mushroom caps, roast them and put the meat in the middle.
• How to replace the bruschetta: with grilled and seasoned aubergine slices.