Guest guest Posted July 16, 2005 Report Posted July 16, 2005 If we're driving you nuts, eat some. Nuts, that is. They are very crunchy and munchable. Sue > Does anyone know of a good substitute for things like tortilla chips or > pretzels? Y'all are driving me nuts with all this donut talk!!! lol Quote
Guest guest Posted July 16, 2005 Report Posted July 16, 2005 At 05:07 PM 7/16/05, wrote: >Does anyone know of a good substitute for things like tortilla chips or >pretzels? Y'all are driving me nuts with all this donut talk!!! lol I always liked pork rinds. Other than that, things like pumpkin seeds or sunflower seeds in the shell. Takes more time to eat so fewer carbs. sky Quote
Guest guest Posted July 16, 2005 Report Posted July 16, 2005 Baked peta pieces. > Does anyone know of a good substitute for things like tortilla chips or > pretzels? Y'all are driving me nuts with all this donut talk!!! lol > > Quote
Guest guest Posted July 16, 2005 Report Posted July 16, 2005 I borrowed these recipes from somebody (I think from this list) You can make fake croutons by freezing tofu, defrosting it, frying it in olive oil, and then baking it to remove any remaining moisture. Tofu " chips " - do something similar to above, but use a very, very, very sharp knife (a cheese knife works well) to cut it into thin slices and then fry it. Makes good sides for soup! I hope you like it. I have not tried yet. My Tofu is still in a freezer. Ellen. wrote: Does anyone know of a good substitute for things like tortilla chips or pretzels? Y'all are driving me nuts with all this donut talk!!! lol Quote
Guest guest Posted July 16, 2005 Report Posted July 16, 2005 OK. I tried this today (without the freezing part) and I thought it was going to take *FOREVER* for them to cook. I never did get 'all' the moisture out as they were making such a mess on the stove. What's the freezing do? SulaBlue > You can make fake croutons by freezing tofu, defrosting it, frying it in olive oil, and then baking it to remove any remaining moisture. > > > Tofu " chips " - do something similar to above, but use a very, very, very sharp knife (a cheese knife works well) to cut it into thin slices and then fry it. Makes good sides for soup! > > > > I hope you like it. I have not tried yet. My Tofu is still in a freezer. > > Ellen. > > > <ccraven@t...> wrote: > Does anyone know of a good substitute for things like tortilla chips or > pretzels? Y'all are driving me nuts with all this donut talk!!! lol > > Quote
Guest guest Posted July 16, 2005 Report Posted July 16, 2005 What kind of tofu did you use? It is better to get firm or extra firm kind. Freezing I beleive is to remove moisture, but I am not sure. ea. SulaBlue wrote: OK. I tried this today (without the freezing part) and I thought it was going to take *FOREVER* for them to cook. I never did get 'all' the moisture out as they were making such a mess on the stove. What's the freezing do? SulaBlue Quote
Guest guest Posted July 16, 2005 Report Posted July 16, 2005 Peta pieces as in pita bread? I haven't found any pita bread that isn't real carby. 'Splain please........ > > Does anyone know of a good substitute for things like tortilla chips > or > > pretzels? Y'all are driving me nuts with all this donut talk!!! lol > > > > Quote
Guest guest Posted July 16, 2005 Report Posted July 16, 2005 They are better for you than potato or corn chips. Put a fat or protein on them and that slows down the carbs they represent. And don't eat too many, naturally. > > > Does anyone know of a good substitute for things like tortilla > chips > > or > > > pretzels? Y'all are driving me nuts with all this donut talk!!! lol > > > > > > Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 , Toufayen puts out a nice low carb pita bread and it is available at various places on the net, for instance amazon.com. I brought some home with me from NJ and found it very versatile and not a problem when I eat a half pocket. Helen Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 > > > Does anyone know of a good substitute for things like tortilla > > chips or> pretzels? Y'all are driving me nuts with all this > > donut talk!!! lol As Sue said, nuts are excellent. So are olives with the seed in. The time it takes to work the flesh off the seed slows down the normal snack effect of eating too fast. I buy olives marinated in hot chili/herb mixes. For a snack I'll make up a saucer of olives, blue vein cheese, aged cheddar and a few strips of red or yellow capsicum (bell pepper). If you want crunch, try celery, carrot sticks, or fresh asparagus. Cheers, Alan, T2 d & e, Australia Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 > > Baked peta pieces. > > > > > Peta pieces as in pita bread? I haven't found any pita bread that > isn't real carby. 'Splain please........ > > > I'm disappointed. I thought had come up with the ultimate carnivore's non-vegetarian snack. http://www.peta.org/ :-)) Cheers, Alan Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 For anyone on the east coast there IS a low carb pita pocket made by h's co, which is in local Quincy Ma. Has 10 carbs per 6 in pocket with 5 g of fiber. Made with oat flour & whole wheat flour. As part of a sandwich it doesn't add a blip to my pp rise. cappie Greater Boston Area T-2 10/02 5/05 A1c: 5.3 = 111 mean glu 50-100 carb diet, walking, Metformin ALA/EPO, ALC, Vit C, Calc/mag, low dose Biotin, full spectrum E, Policosanol, fish oil cap, fresh flax seed, multi vitamin, Lovastatin 40 mg/coQ10 100mg, Enalapril 10 mg 5/05:140 lbs (highest weight 309) 5' tall /age 67, cappie@... Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 At 10:51 PM 7/16/05, qaceea1 wrote: >What kind of tofu did you use? >It is better to get firm or extra firm kind. Freezing I beleive is to >remove moisture, but I am not sure. It's been a long time since I've messed with tofu, but to make it extra firm you can wrap a block of the firm up in cheesecloth or towel, put on a plate and then put a weight on top to squeeze out extra moisture. They suggest a brick but hey, I don't keep bricks around. A flat-bottomed pan or dish with something in it for added weight works fine. Stick it in the fridge overnight or at least for a few hours. sky A journey of a thousand miles begins with a single step. Of course, so does falling down a flight of stairs. http://www.skydancers.com http://www.skydor.com Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 At 01:56 AM 7/17/05, Rotramel wrote: re: peta (sic) chips >They are better for you than potato or corn chips. Put a fat or >protein on them and that slows down the carbs they represent. And >don't eat too many, naturally. I have a few problems with " better for you than " thinking when it comes to one carby item verses another carby item. I doubt they lose carbs by being toasted to gain more crunch value. How many carbs are there in one of these pita bread " chips " compared to potato or corn chips? There are those Wasa crackers, hated by some, loved (or at least found acceptable) by others, that are, if I recall, 5 useable carbs each. I found some " Rice Chunch Crackers " made by Kame that have virtually no fiber but lots of crunch per 50-cent piece sized cracker. 17 of them add up to 30 grams carbs. They have sesame, plain, wasabi, seaweed and cheese flavors that I know of. I used to eat a few with soup back in my low-carb pre-diabetes DX days. Still will have a few on occasion with cheese on top. My favorite crunchy no/low-carb snack is still fried pork rinds or cracklings. sky A journey of a thousand miles begins with a single step. Of course, so does falling down a flight of stairs. http://www.skydancers.com http://www.skydor.com Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 On Sun, 17 Jul 2005 06:47:22 -0400 Sky writes: > At 01:56 AM 7/17/05, Rotramel wrote: > > re: peta (sic) chips > >They are better for you than potato or corn chips. Put a fat or > >protein on them and that slows down the carbs they represent. And > >don't eat too many, naturally. > > I have a few problems with " better for you than " thinking when it > comes to one carby item verses another carby item. I doubt they lose carbs by > being toasted to gain more crunch value. How many carbs are there in one > of these pita bread " chips " compared to potato or corn chips? Yep Sky, to me it is like saying filtered cigarettes are better for you than unfiltered cigarettes. So maybe my thinking is a bit broader. I see the above statement as a " lesser of two evils " kinda thinking, which I guess goes beyond just carbs. Slowing down carbs does not lessen the amount of carbs you IMHO would be wasting. > > There are those Wasa crackers, hated by some, loved (or at least found > acceptable) by others, that are, if I recall, 5 useable carbs each. I live in an area that has many choices of middle eastern breads and I have yet to see a low carb version of pita bread. There is however LC lavash. They look like tortillas and come in wheat, white, spinach and sun dried tomato varieties. Instead of Pita bread what about taking a low carb tortilla or lavash, cut them up before toasting and add your own flavor like shreaded or grated cheese, garlic powder, dried onion chips, salt etc. Put them on a tray and toast them in the oven or a toaster oven and nibble on them alone or add what you like. A medium size LC tortilla has about 8 carbs and cut up they could go a long way. Of course YMMV. Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 On 17 Jul 2005 10:50:44 -0000 " " writes: > Peta pieces as in pita bread? I haven't found any pita bread that > isn't real carby. 'Splain please........ > > > Hi I once got a LC pita bread that if I remember correctly used oats as the substitute. IMHO, if you like real pita bread the oat stuff does not resemble the real pita bread in taste at all. I thought you were looking for a replacement for chips so wouldn't pita bread be a little thick to make into a chip type of snack? Would you consider making your own tortilla chips with LC tortillas? They wouldn't be as crisp as if you fried them but toasting cut up pieces of LC tortillas might satisfy you. Trader Joes has LC tortilla chips in two flavors. My husband says they taste like pork rinds but I have never had pork rinds so I wouldn't know about that. Good luck Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 Yah...but not just any nut. Almonds are best - lowest carb, lowest calories. And you can' eat an unlimited amount without some effect on your BG. I usually limit it to about 15 grams. Eat a lot of cashews or macadamias and you're going to gain weight - they're the highest fat nuts. And of course peanuts aren't really nuts anyway, they're legumes. Like anything else here, though, YMMV. Test, eat and test -- that'll tel you how YOUR body reacts to foods. Vicki Re: Munchies > >> >> > Does anyone know of a good substitute for things like tortilla >> > chips or> pretzels? Y'all are driving me nuts with all this >> > donut talk!!! lol > > As Sue said, nuts are excellent. So are olives with the seed in. > The time it takes to work the flesh off the seed slows down the normal > snack effect of eating too fast. > > I buy olives marinated in hot chili/herb mixes. For a snack I'll make > up a saucer of olives, blue vein cheese, aged cheddar and a few strips > of red or yellow capsicum (bell pepper). > > If you want crunch, try celery, carrot sticks, or fresh asparagus. > > Cheers, Alan, T2 d & e, Australia > Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 Tortilla's only make good snacks if you like them to begin with--I detest them--to me they taste like raw dough even when they are supposedly crisped up, yech! I do not find that the ph's locarb pitas taste any different than reg ones. The texture is slightly different in some ways but not enough to deter me from eating them. cappie Greater Boston Area T-2 10/02 5/05 A1c: 5.3 = 111 mean glu 50-100 carb diet, walking, Metformin ALA/EPO, ALC, Vit C, Calc/mag, low dose Biotin, full spectrum E, Policosanol, fish oil cap, fresh flax seed, multi vitamin, Lovastatin 40 mg/coQ10 100mg, Enalapril 10 mg 5/05:140 lbs (highest weight 309) 5' tall /age 67, cappie@... Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 One more idea about munches. If you can find bread " Lavash " in your store. It is a very, very thin round bread, similat to pita bread, but much thiner. Usually there are four sheets per package. Cut one sheet of this bread in pieces resembling chips and bake them in an oven. It takes short time to bake. It makes delicious munches. Enjoy. Ellen --------------------------------- Start your day with Yahoo! - make it your home page Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 Cappie I wish I was a finicky as you are about food. I would look like Twiggy. LOL lots of good wishes going your way Jan Tortilla's only make good snacks if you like them to begin with--I detest them--to me they taste like raw dough even when they are supposedly crisped up, yech! I do not find that the ph's locarb pitas taste any different than reg ones. The texture is slightly different in some ways but not enough to deter me from eating them. Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 Meant to say " you CAN'T eat an unlimited amount. " But I lost the T somewhere... Vicki Re: Munchies > > >> >>> >>> > Does anyone know of a good substitute for things like tortilla >>> > chips or> pretzels? Y'all are driving me nuts with all this >>> > donut talk!!! lol >> >> As Sue said, nuts are excellent. So are olives with the seed in. >> The time it takes to work the flesh off the seed slows down the >> normal >> snack effect of eating too fast. >> >> I buy olives marinated in hot chili/herb mixes. For a snack I'll make >> up a saucer of olives, blue vein cheese, aged cheddar and a few >> strips >> of red or yellow capsicum (bell pepper). >> >> If you want crunch, try celery, carrot sticks, or fresh asparagus. >> >> Cheers, Alan, T2 d & e, Australia >> Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 Thanks Helen! I'll look for it on Amazon which is my 2nd home on the net......... I love books as you could tell if you saw the top of my desk which is almost stacked to the ceiling! > , Toufayen puts out a nice low carb pita bread and it is available > at various places on the net, for instance amazon.com. I brought some > home with me from NJ and found it very versatile and not a problem when I > eat a half pocket. > > Helen Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 Very bad Alan.......... go stand in the corner for that one!! :-D > > > Baked peta pieces. > > > > > > > > Peta pieces as in pita bread? I haven't found any pita bread that > > isn't real carby. 'Splain please........ > > > > > > > > I'm disappointed. I thought had come up with the ultimate > carnivore's non-vegetarian snack. http://www.peta.org/ :-)) > > Cheers, Alan Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 > I live in an area that has many choices of middle eastern breads and I > have yet to see a low carb version of pita bread. There is however LC > lavash. They look like tortillas and come in wheat, white, spinach and > sun dried tomato varieties. Instead of Pita bread what about taking a low > carb tortilla or lavash, cut them up before toasting and add your own > flavor like shreaded or grated cheese, garlic powder, dried onion chips, > salt etc. Put them on a tray and toast them in the oven or a toaster oven > and nibble on them alone or add what you like. A medium size LC tortilla > has about 8 carbs and cut up they could go a long way. Of course YMMV. > > This sounds good! All I have to do is find some! Thanks for the suggestions. Tofu has never entered my house since I think it looks disgusting and would never want to attempt to eat it. YUK! I know, it probably is just delicious but somethings just don't appeal to the stomach simply because of the way they look.... I'm hunting some lavash! Quote
Guest guest Posted July 17, 2005 Report Posted July 17, 2005 I used extra-firm 'silken' tofu - the kind that comes in a cardboard box, instead of covered in whey. SulaBlue > OK. I tried this today (without the freezing part) and I thought it was going to take > *FOREVER* for them to cook. I never did get 'all' the moisture out as they were making > such a mess on the stove. What's the freezing do? > > SulaBlue Quote
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