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Food Review: Tofu Spaghetti

FitSugar — Wed, 13 Aug 2008 11:00:00 -0700

The carb-free diet craze has given pasta a horrible reputation. People think they have to ditch pasta if they are trying to lose weight, and it's just not true. Companies are even making pasta alternatives like this Tofu Shirataki ($4).

The package says it's a "spaghetti shaped noodle substitute." Mmm, sounds delicious. What's it really taste like? To find out read more.

I've got to say I was pretty disappointed when I read the nutritional info. This spaghetti substitute is made with tofu and yam flour, so I thought it'd be super healthy. Yes it's low in calories, but I thought it would have more protein per serving. Two grams of fiber per serving is just barely more than regular spaghetti, and for those watching their carbs, as you can see it does contain significantly less than regular pasta. As for taste, I'd rather go without pasta than eat this stuff. It had a really bizarre rubbery consistency, and the worst part is that when I opened the package, all I smelled was stinky fish, when there's no fish in this spaghetti whatsoever. I'm sorry to say that while I am a fan of tofu, I am not a fan of this tofu spaghetti.

	Tofu spaghetti	Regular Spaghetti	Whole Wheat spaghetti
Serving Size	1/2 cup cooked	1/2 cup cooked	1/2 cup cooked
Calories	20	110	87
Total Fat	.5g	.65g	.4g
Saturated Fat	0g	.1g	.2g
Cholesterol	0mg	0mg	0mg
Sodium	15mg	.5mg	2mg
Carbs	3g	21.6g	18.6g
Fiber	2g	1.25g	4.25g
Sugar	0g	.4g	.5g
Protein	1g	5g	3.8g

Italian Food Break Down: Numbers to Know Before You Mangia!

FitSugar — Thu, 22 Feb 2007 11:00:00 -0800

Who doesn't love a slice of cheese pizza, Lasagna or Anitpasto? And those Italian desserts like gelato or a cannoli - they're just so delicious, it's hard to hold back.

Each of these are based on a regular restaurant portion:

Antipasto Salad: 136 cals, 8g fat, 13g carbs
Bruschetta (1 piece with tomato and basil): 102 cals, 3g fat, 17g carbs
Chicken Cacciatore: 370 cals, 22g fat, 4g carbs
Capresse Salad: 154 cals, 11.8g fat, 4.2g carbs
Eggplant Parmigiana: 670 cals, 32g fat, 75g carbs
Fettuccine Alfredo: 780 cals, 55g fat, 53g carbs
Parmesan Garlic Bread: 259 cals, 13.4g fat, 29.2g carbs
Lasagna (meat): 400 cals, 17g fat, 36 cals
Lasagna (vegetable): 250 cals, 13g fat, 21g carbs
Manicotti (cheese and tomato): 230 cals, 14g fat, 18g carbs
Minestrone Soup: 260 cals, 6g fat, 28g carbs
Spinach and Mushroom Risotto: 219 cals, 5g fat, 37g carbs
Pizza (1 slice cheese): 222 cals, 5g fat, 35g carbs
Pizza (1 slice pepperoni): 249 cals, 7.5g fat, 35g carbs

Want to see the rest? Then read more

Ravioli: 300 cals, 12g fat, 30 carbs
Spaghetti with tomato sauce: 540 cals, 13g fat, 105g carbs
Spaghetti with meatsauce: 650 cals, 16g fat, 90g carbs
Cheese Tortellini: 530 cals, 20g fat, 74g carbs
Veal Parmigiana: 350 cals, 20g fat, 5g carbs

Dessserts:

Cannoli: 142 cals, 7.1g fat, 14.2g carbs
Almond Biscotto: 110 cals, 2.5g fat, 21g carbs
Chocolate Hazelnut Gelato: 241 cals, 16g fat, 24 carbs
Raspberry Napoleon: 243 cals, 4g fat, 34g carbs
Pasticiotti: 305 cals, 12.4g fat, 42.5g carbs
Tiramisu: 310 cals, 15g fat, 39 carbs

An American Native: Spaghetti Squash

FitSugar — Thu, 04 Jan 2007 11:34:15 -0800

I am always trying to get more fruits and veggies in my diet, and while I am not quite sure which category spaghetti squash falls into I will freely admit I love it. Since it is National Spaghetti Day, I thought I'd pay a little tribute to this very unique squash.

When you first cut it open, the flesh looks like any other squash, but after it is cooked the flesh tears into ribbons resembling spaghetti. Don't be deceived by its looks - it tastes nothing like spaghetti. It is slightly sweet and, if not overcooked, is crunchy and watery, like cucumber.

Spaghetti squash is versatile and can be baked, boiled or steamed. Serve it with pasta sauce or use it as a vegetable base for macaroni and cheese. I like it with a little garlic sauteed in olive oil, a little fresh grated Parmesan cheese and roasted walnuts.

Nutritionally speaking spaghetti squash contains: folic acid, potassium, vitamin A, and beta carotene. Plus it's a low calorie food, averaging 75 calories in 8 cooked ounces. One more factual tidbit of note - it is a New World veggie, native to the Americas.

If you are interested in eating some, check out Cooks.com. The site has a bunch of recipes for spaghetti squash.

Size Up Your Spaghetti

FitSugar — Thu, 04 Jan 2007 03:34:58 -0800

I just found out from my friend YumSugar that today is National Spaghetti Day. Now you and I both know that pasta has been much maligned by all those no and low carb diets.

The truth is though, pasta is not bad for you as long as you control your portion size. I think that might be true for just about everything.

We're lucky that there are great products out there to help with measuring our uncooked noodles. So you can be sure you are not over indulging before the spaghetti even hits the water. Buy a spaghetti measuring tool from Amazon.

If you're especially handy, you can make your own spaghetti measuring tool using instructions from Shop Smith Hands On as your guide.

Fit's Tip: If you haven't already, you should give whole wheat spaghetti a try. While it may have an unfamiliar and strong flavor, it is considerably higher in fiber while lower in carbs than the basic semolina variety.

Learn to Love: Spaghetti Squash

FitSugar — Wed, 06 Feb 2008 09:30:00 -0800

If you are trying to eat less carbs, or up your intake of veggies, you need to try spaghetti squash. The flesh of this squash has a firm and stringy consistency so it holds up nicely when mixed with tomatoes, roasted veggies and pesto. Plus a cup of spaghetti contains only 10 grams of carbs, compared to 43 grams of carbs found in regular old spaghetti. It is also a low calorie food; one cup contains only 42 calories, where as the spaghetti pasta has 221 calories per cup.

Have I piqued your interest?

To learn how to cook spaghetti squash, just read more.

Baking spaghetti squash takes a little longer than boiling real spaghetti, but it's really easy.

Cut a whole squash in half and remove all the seeds. Preheat the oven to 350°F and place the halves cut side down, in a dish with half an inch of water. Bake for about 45 minutes, or until it's tender. If you're pressed for time, you can also microwave it. Place the cut sides down on a damp paper towel in a microwavable dish and cook for about 15 minutes.
Take a fork and scrape the stringy squash out onto individual plates. Add a little salt and pepper if you want.
Top with your favorite pasta sauce and enjoy.

Source

5 Recipe Ideas for Spaghetti Squash

FitSugar — Mon, 08 Sep 2008 03:30:00 -0700

If you've visited a farmers market recently, you must have noticed the abundance of fresh veggies being harvested. Tomatoes, cucumbers, peppers, and now squash. One of my favorites is spaghetti squash because it's so unique. But people tend to avoid this squash because they don't know how to prepare it. Here are some recipe ideas to inspire you to experiment with spaghetti squash.

Cut squash in half lengthwise, scoop out the seeds and bake it at 350°F for 30 minutes or until you can pierce it with a knife with little resistance. While it's baking, sauté diced onions, tomatoes, one minced clove of garlic, and a handful of chopped fresh basil. Scoop out the flesh with a fork (it should be stringy), place it on a plate and top with your tomato mixture. Instant low carb spaghetti.
Bake the same way as above, but this time scoop out the flesh, place in a bowl, and allow it to cool in the fridge. After 20 minutes, pour the squash flesh onto a cutting board and chop it up a little. Place it in a bowl and mix in diced tomatoes, cucumbers, onions, lemon juice, olive oil, spices, feta, and olives to make a Greek salad.

To see the other three recipe ideas read more.

Bake, allow to cool, and then marinate spaghetti squash with lemon juice, balsamic vinegar, red wine vinegar, and rosemary. Top it on your garden salad for a little extra flavor and texture.
Bake, chop up stringy flesh of squash, and season it with cayenne pepper. Use it in place of rice in tacos and burritos.
For a treat, before placing it in the oven to bake, sprinkle cinnamon, a little nutmeg, a drizzle of honey, and top with chopped walnuts. Serve warm.

Your Healthy Food Swaps

FitSugar — Tue, 10 Nov 2009 08:00:27 -0800

Since decadent foods like ice cream, baked treats, and fried foods tend to be high in the calorie department, it's good to have a few healthy food swap ideas up your sleeve. Here are some shared by fellow FitSugar readers.

"Avocado instead of mayo . . . sure it may have fat in it but it's healthy fat and tastes delicious. Hummus instead of cream in sauces and soups . . . adds a ton of flavor and protein." - mamasitamalita
"I use balsamic vinegar (not vinaigrette) on my salads without any oil. It gives the same powerful flavor kick but for a lot less calories." - laellavita
"Replace ranch dressing on my salad with cottage cheese." - genipher85

For more great ideas, keep reading

Get Your Butt in Gear: 2 Bathing Suits in 1

FitSugar — Mon, 02 Apr 2007 07:30:00 -0700

Whether you've been swimming at the pool all winter, or you're looking for a new suit to sport on the beach, check out these from Diamondback.

There are 2 models: One with thicker tank straps for added support, and one with spaghetti straps for a more feminine look.

Both are $64, and reversible, so it's like getting 2 bathing suits for one price. They're made of 2 layers of a nylon/lycra spandex blend so they'll be extra supportive and not at all see through (I hate that).

The tank version comes in red/black and navy/red, and the spaghetti strap suit comes in black/blue.

These bathing suits look like they cover everything modestly so while you're doing your laps, you won't have to worry about adjusting your suit because your boob or butt cheek is popping out. That's a huge plus in my book.

Want to see what the back looks like? Then read more

View 4 Photos ›

Healthy Dose Link Time

FitSugar — Mon, 02 Nov 2009 11:30:11 -0800

Savory and healthy: spaghetti with walnuts, fennel, and peas - Shape
Marathoner Paula Radcliffe believes she gets better with age - That's Fit
The Denim Diet must be inspired by the skinny jean fad - FitCeleb
An injection to the roof of the mouth could ease snoring - Vitamin G
Sculpt your way to sexy and sleek curves - Self
Start your morning with one of these high fiber and flavorful cereals - Daily Spark
The low down on Prana Power Yoga - Social Workout
Tips on fueling up for you next long run - Health

How to Sneak More Veggies Into Your Diet

FitSugar — Thu, 13 Aug 2009 05:50:29 -0700

Making veggies a big part of your daily diet is a must because they're low in calories, high in fiber, and contain so many beneficial nutrients. Unfortunately, we don't crave broccoli like we do a big bowl of ice cream, so here are some suggestions from FitSugar readers on ways to sneak veggies into your foods without your taste buds knowing.

UrbanBohemian says, "I like to put my own veggies in marinara sauce when I eat pasta. Also, if I have a frozen pizza, I'll do the same for that. I like to put on frozen spinach or some mushrooms."
"Sneak them in sandwiches." - fleurdelispink
"I've added pureed beets and/or spinach to muffin batter or I bet you could to cake batter too - totally unnoticeable. I know someone who added pureed spinach to brownies, same deal." - Anonymous

For more ideas keep reading