Re: Cooked Carb Substitutes

Hi again! You're doing great. I love to read your posts and see how you're progressing. I discovered a new recipe that works great for me. I can't remember what raw kitchen equipment you have, so I apologize if these are things you can't make...

I spiral sliced some sweet potatoes (or yams) very thin. Then I marinated them in a salty marinade, then dehydrated them. They were so thin that it took a long time to separate them and lay them on the dehydrator screens. But the next day I had barbequed "potato chips". YUM! And perfect for the trip when the family was eating fried chips from a bag!

Another thing I have done is made sweet potato "pasta" with my spiroli (SP??). If you don't have one, you definitely need one. It has made giving up pasta SO much easier. I use whichever hard vegee I have around (usually carrot, zucchini or sweet potato). Then I top it with a warm "spaghetti sauce" from my Vitamix. I make a tomato sauce with a variety of vegees and tomatoes, and run it long enough to get warm, but not hot. Then I pour it over my "noodles" and enjoy! Joanne has a lasagna recipe posted that I'm going to try soon too.

Hope you'll find what works for you!

Rhonda