Brown Rice Pasta

Submitted on Thu, Mar. 20th at 3:11 pm by heatherkate

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I'm already wheat intollerant, so I've been using brown rice pasta for a long time now. Is it OK to use in this phase since brown rice is? Just wondering, as it would make dinner time a lot easier! Smile

‹ Are these allowed? Thyroid changes ›

Brown rice pasta

Submitted on Fri, Mar. 21st at 4:19 am by Foodies

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Hi, I have the same question.  We have tried the brown rice pasta--very good.  Please tell us it is ok at least once in awhile?  My husband was very very tired of brown rice after 5 weeks and even varying it with beans didn't help.  He wanted his pasta!  In fact, he fixed Chicken Cacciatore from the UM cookbook and served it over the pasta with beautiful deep green asparagus and baby broccoli sides--not only looked beautiful, it was delicious!!  Mama Foodie  (P.S.  Yes, ladies, you can be jealous--he cooks too.)  Mama Foodie

Brown Pasta

Submitted on Sun, Mar. 23rd at 9:24 pm by CustomerSupport

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This is general medical information only. For analysis, diagnosis and prescriptions, consult your doctor or other medical professional.

 We recommend while doing the USD to avoid "pasta" but yes, it can be used as a gluten free grain product as you expand your diet. The portion caveat is most important since we may easily overindulge in pasta products 

 1 cup COOKED is considered an acceptable portion.

Christina 

Hooray-Brown Rice Pasta Ok-How about Cold Slaw?

Submitted on Mon, Mar. 24th at 4:01 pm by Foodies

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Hi, thanks for the ok on the pasta--we only allowed ourselves 1/2 cup--figured it was the same carbs as the rice--so terrific.  We are limiting it to once every 7-10 days.  We are doing so good we just don't want to get back into the bad habits.    Went to relatives for Easter and my cousin's wife made a salad that was a cross between Waldorf and Cold Slaw with green cabbage, apples, raisins, carrots (shredded), etc. but she had made it with lite mayo so couldn't really eat more than a little taste.  Could you adapt it with some other sub for the mayo (or is there a mayo type sub we can have)?   I was a KFC coldslaw lover and sure would like a coldslaw closer version to serve with fish.  Mama Foodie

Coleslaw!

Submitted on Mon, Nov. 10th at 11:17 am by Justbarb123

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JustBarb

There are many coleslaw recipes out there with a vinegar/oil base you could try.  Also most tofu cookbooks have a tofu mayo made with lemon juice and silken tofu.  It's not the real thing, of course, but still tasty.