Quote:
Originally Posted by bluebicycle
You mean barilla's protein plus pasta? Yeah, I like that kind. I have some already in my pantry and have been eating it for years. 
I don't think I can ever go back to regular pasta. The protein plus one is just so much healthier for you. It was actually recommended to me by a nutritionist I saw when I was having cholesterol problems caused by Latuda.
Anyway, I can try half potato, half cauliflower mashed potatoes. That's a great idea. I definitely want to try the cauliflower pizza, though. Have you ever tried it? |
No, its different. Check out this link. There's no wheat in it at all and there is 11g proterin per serving in the chickpea kind and 13 in the red lentil kind.
Legume Pasta | Barilla
No, I have never tried the cauliflower pizza crust before. I'm sure I would be ok with it. I'll eat pretty much anything... Back in the day my mom used to use slices of tofu for pizza crust. You have to press the water out and cook it before you top it, but it isn't terrible.