"What starch do you want with your meat and vegetables?" the waiter
asked us at dinner one night not long ago. "Your choice tonight is a
baked potato, rice, or noodles. And, of course, bread."Those sure weren't my choices. Too many carbs for someone who has diabetes.That restaurant hasn't heard of ...
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Hi, David! I've been using shirataki noodles for quite awhile and love making up new recipes using them. They are great for my BGLs and weight! In fact, I'm having my "Sweet & Sour Pork & Noodles" made with them for dinner tonight.
I discovered if you use the orzo shape (from Konjac Foods) or run other shapes through a blender to pulverize them, you can use them in many dishes. My first experiment was "Cheesy Grins," which is what I was wearing when I discovered I could make them taste like cheese grits!
I hope it's okay to post links here. I have many recipes using these wonderful noodles and the glucomannan powder they are made from here: http://dardreams.spaces.live.com/.
Dear Dar,
Thanks for writing and special thanks for your recipes. You certainly are welcomed to post your link here. (If it were commercial, we would, however, delete it.) I really enjoyed the transcript of your interaction with that tiresome nurse! Way to go. Makes me glad that my health team never calls me!
Best regards,
David