I can not eat soy becuse I have hormone positive breast cancer.  Isnt there a new pasta being sold as low carb or no carb right along side with the other pastas?

My surgeon has the following recipe posted on his website.  I absolutely love it.  It satisfies that psychological craving for a "bread" based sandwich that lettuce wraps just can't fill! 

No Guilt Hampurger Buns
Ingredients:
3 eggs
1/4 tsp. cream of tartar
3 T. lowfat cottage cheese or sour cream
1 packet artificial sweetener of choice
pinch of salt

Directions:

Preheat oven to 300 degrees.

Separate the yolks and whites of 3 eggs, using an egg separator, making sure there is no yolk in the bowl with the whites. Add cream of tartar to whites and beat until fluffy and stiff.

In other bowl, mix egg yolks, cottage cheese or sour cream, and packet of sweetener.

Fold the egg yolk mixture into the beaten egg whites. Do not mix for more than 1 min to avoid breaking down the fluffy texture of the whites.

Spray baking sheet with nonstick cooking spray. Spoon mixture onto baking sheet into 6-8 piles, approximately 2 inches high per roll. Bake for 45-50 mins. The color should resemble that of regular hamburger buns.

Note:  You can vary the flavor by addiing in various herbs to the mixture prior to baking.

Keep in mind, if you are not very far out from surgery, eating this together will likely prevent you from eating all of the protein, so do not add this until you are capable of finishing 3 oz turkey burger, salmon burger, Boca burger with cheese, etc.

Tuna salad was a lifesaver at that point. I also loved refried beans with some salsa verde and/or cheese. Boiled eggs chewed to a mush were a dream.....lol

I don't technically follow recipes but I do sub zucchini for pasta in lasagna and my lasagna loving daughter in law loves it better than the real stuff.

Slice your zucchini thin. Put in colander with some salt. Let sit and drain for an hour or so. Then rinse and use instead of noodles in whichever lasagna recipe you choose to follow.

Works our great!!

I went thru so much of what you are going thru. I am lactose intolerant. Once I discovered that it changed my world. I can now pick foods that do not make me nauseaus and i'm much happier. I do still eat yogurt. I actually make yogurt every week and it turns out so great. I also use lactose milk in everything. Either that or coconut milk. That is my new discovery. It seems to work well for things that are sweet but not so well for savory things.

Everyone is different. Even if you are lactose intolerant there are things you may tolerate that others can't. You have to find what works for you. We are all different.