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Message: <blockquote data-quote="MrsA2" data-source="post: 2590296" data-attributes="member: 521715">Where's the actual flavour in those dishes?Not in the bland carbs that are used as cheap fillers. Would you eat plateful of plain rice or pasta? Probably not, and definitely not if already satisfied by tasty protein and fats.I'm in the abstinence camp and just have more of the protein and sauce and veg. Sometimes I serve bolognaise on cabbage ribbons or do a lasagne replacing the pasta with cabbage leaves or sliced cheese and defy anyone to notice the absence of carbs by taste. I used to rice cauliflower but rarely bother now if its just going to get smothered in something tasty!I certainly don't waste money on manufactured so called keto or low carb replacements .The only exception I make is the very very occasional (like twice a year) slice of low carb bread to put poached eggs on, or toast as cheese on toast. For that I use Hilo bread from Sainsburys .  I have bought 4 loaves in 3 years, and 1 and a half of them are still in the freezer!</blockquote>

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