Try pork rinds next time you have a mexican night. Tastes wonderful in a taco salad or to scoop up a refried bean casserole. Per serving,,100 calories less as well as 0 carbs versus 27g in a single taco shell...and a whopping fabulous 8g of protein per serving which is 1/2 ounce.

Another option is Beanitos chips--made of pinto Beans or black beans, so super high in Protein. They are definitely not low-carb, but they're a good option if you can get them. Whole Foods and a local chain stock them here, or you can check out their website, beanitos.com for stores. I'm not a rep, LOL, I just like the chips!

Yet another option is my personal favorite, cucumber slices. I decided the additional cost of purchasing the English cucumbers (the ones with a very small seed tunnel, and very small seeds) was worth the price, and I use cucumber slices instead of chips routinely for dipping even warm foods like taco meat or cheese dip or whatever. I love making a cup of "dip" and using the cucumber slices to dunk. Love the lettuce cup idea above, too!

Just found the Benitos chips and I love them! Have to eat them sparingly though cause NUT wants me in the beginning here to only have 30 carbs a day. So not much chip crunch gonna happen! LOL - but, I definitely gonna try those pork rinds again because no carbs!

OK, I'm the big party pooper, but I made some yummy fish tacos and used butter lettuce as a wrap vs. a tortilla. Came out killer, if I say so myself.

I'm always playing around with recipes and saw a gluten-free recipe for tortillas. Go figure. I'm not sure how it can be good, but I'm going to try it anyway. I'll report back

Onward,

Carol

You're not pooping the party.lol I love hearing all these ideas,,I love lettuce wraps and that's yet another way to enjoy yummy stuff without the guilt of a fatty outer layer.

I use the Calbee brand Snapea Crisps for dipping. I tend to use the romaine hearts for "taco" shells.

I think the pork rinds gave me gas. darnit they were good.

See---the guys would look at that as a bonus!! :lol:

See---the guys would look at that as a bonus!! :lol:

LOL!!

I can't ever knid the right kind of lettuce to do lettuce wraps. What kind do you get?

All kinds, boston, butter, iceburg, radachio (spelling),,spinach works too. I like romaine. Some have the large vein down the center that crack when you wrap but you can use the leaf like a scoop or taco shell shape.

Also, if you trim the large vein as close to the leaf as possible, it might keep the leaf from cracking. Speaking of wraps, I ran across this recipe yesterday. http://www.lifeasaplate.com/2011/03/24/thai-beef-lettuce-wraps/

I think you could easily substitute any meat or the roast, but they do sound yummy!

Personally, butter lettuce would probably be my first choice. Romaine my second. Red or green leaf lettuce my third. That's as far as I go in the grocery store.

OK, here's my pitch. We all need to be growing our own lettuces. They taste so much better and fresher -- hey, pick 'em when you eat 'em.

Even if you're just container gardening on an apartment balcony, you can still do this. Good herbs and several crops of lettuce/arugula/spinach/whatever. Plus you can control what goes on them (like no pesticides.)

Ironically, fresh veggies have been my biggest challenge to get my sleeve to love. Finally getting less resistance and loving it. A main course salad is right up my alley when we eat out.

Onward,

Carol