Potato Substitutes
I was looking for a substitute for potatoes because of the carbs. I decided to try Turnip roots and see how I liked them. They were actually pretty good. I peeled them and boiled them in water, salt & a little I Can't Believe Its not Butter Lite. They also had a lot less calories. Look at the different stats on the carbs. I found the chart below at this website: http://lowcarbdiets.about.com/od/whattoeat/a/rootvegetables. htm
Potatoes
- 1 cup raw cubed (150 grams) - 22 grams of carbohydrate plus 2 grams fiber
- 1 cup boiled and mashed (145 grams) - 29 grams carb, 3 grams fiber
Turnips
- 1 cup raw chopped (130 grams) - 6 grams of carbohydrate plus 2 grams fiber
- 1 cup boiled and mashed (230 grams) - 7 grams carb, 5 grams fiber
Rutabagas
- 1 cup raw chopped (140 grams) - 7 grams of carbohydrate plus 4 grams fiber
- 1 cup boiled and mashed (240 grams) - 17 grams carb, 4 grams fiber
Sweet Potatoes
- 1 cup raw cubed (132 grams) - 23 grams of carbohydrate plus 4 grams fiber
- 1 cup boiled and mashed (328 grams) - 50 grams carb, 8 grams fiber
Yam
Note: I can't ascertain what kind of yam is referred to in the database. In the US, some of what are called yam (e.g. garnet yams) are a type of sweet potato and are unrelated to what is called yams in other places.- 1 cup raw chopped (150 grams) - 36 grams of carbohydrate plus 6 grams fiber
- 1 cup cooked pieces (136 grams) - 25 grams carb, 5 grams fiber
Celery Root (Celariac)
- 1 cup raw (100 grams) - 7 grams of carbohydrate plus 2 grams fiber
Carrots
- 1 cup raw chopped (128 grams) - 8 grams of carbohydrate plus 4 grams fiber
Parsnips
- 1 cup raw slices (133 grams) - 17 grams of carbohydrate plus 7 grams fiber
- 1 cup boiled slices (145 grams) - 20 grams carb, 6 grams fiber
Beets
- 1 cup raw cubed (136 grams) - 9 grams of carbohydrate plus 4 grams fiber
- 1 cup boiled slices (170 grams) - 14 grams carb, 3 grams fiber
Ok, gotta have a rutabaga soon!
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5'1" -- HW 195/SW 187/GW 115 July 08/CW 121 Dec 2012
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Starting BMI between 35 and 40ish?
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DS on Aug 9, 2007 with Dr. Hazem Elariny
i haven't had most of those in ages. I had some really good parsnips out to eat last year but haven't been able to duplicate the receipe. I do love beets but no one else here does. I like it any way served. I may have to give turnips a try again.
66 yrs young, 4'11" hw 220, goal 120 met at 12 months, cw 129 learning Maintainance
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Before surgery I would roast them with onions and shake and bake chicken. Cut them into wedges and lightly coat with olive oil.
Now I'd probably use a little less olive oil. Just peel and cut into wedges. I think I roasted them at 350 or 400c? Whatever the shake and bake package for chicken says. They typically took about 40 minutes or maybe a little less.
Roasted cauliflower is fantastic and my go to side almost everyday. I cut them into chunks and toss them in a bowl to coat with a small amount of olive oil, lemon juice and garlic puree. I also sprinkle some Mrs Dash on after they are in the roasting pan. I roast them for about 30 minutes at 400c and let them sit to soften up a bit.
I make big batches and freeze into portions in sandwich baggies which I then put into a big freezer bag. That way it only takes a couple minutes in the microwave to reheat them for dinner later on.
Since I live alone I like to cook HUGE batches of things and freeze into portions. That way I can have dinner ready quick and easy since I don't have a lot of time with my work and exercise schedule top cook during the week.
Now I'd probably use a little less olive oil. Just peel and cut into wedges. I think I roasted them at 350 or 400c? Whatever the shake and bake package for chicken says. They typically took about 40 minutes or maybe a little less.
Roasted cauliflower is fantastic and my go to side almost everyday. I cut them into chunks and toss them in a bowl to coat with a small amount of olive oil, lemon juice and garlic puree. I also sprinkle some Mrs Dash on after they are in the roasting pan. I roast them for about 30 minutes at 400c and let them sit to soften up a bit.
I make big batches and freeze into portions in sandwich baggies which I then put into a big freezer bag. That way it only takes a couple minutes in the microwave to reheat them for dinner later on.
Since I live alone I like to cook HUGE batches of things and freeze into portions. That way I can have dinner ready quick and easy since I don't have a lot of time with my work and exercise schedule top cook during the week.
Great ideas. Thanks so much. I'm going to try the beets. My DH loves them, but I never fix them because I don't eat them.
I have eaten so much cauliflower. I wanted to find something else and give it a rest. I have not roasted it and froze it so I might try that. I did fix a great faux potato salad with cauliflower the other week.
I like to cook on the weekend when I have time and then eat on it all week so I don't have to cook during the week after work!!
I think I'm going to try some turnips cut like french fries and baked and see how they taste. I just need some variety right now without going back to some old bad habits....
I have eaten so much cauliflower. I wanted to find something else and give it a rest. I have not roasted it and froze it so I might try that. I did fix a great faux potato salad with cauliflower the other week.
I like to cook on the weekend when I have time and then eat on it all week so I don't have to cook during the week after work!!
I think I'm going to try some turnips cut like french fries and baked and see how they taste. I just need some variety right now without going back to some old bad habits....