• Konjac noodles
• Shirataki noodles
• Palmini noodles

Thoroughly rinsing these noodles is a must. I also cut them before cooking to make eating them a little less messy.

Konjac and shirataki noodles go in a dry skillet and are cooked until the excess moisture is gone before I add them to my recipe.

Palmini noodles are boiled in water from 5-10 minutes. Always be sure to ready the package directions too.

You can also use a spiralizer to make noodles from all sorts of vegetables. Zucchini is the most popular choice but you can also use daikon radish, summer squash, or even cucumber.

Spaghetti squash is an easy substitute as well. Cooked in the oven, microwave, or an instant pot, it is a filling noodle option that works great with Italian dishes or any dish that has sauce that needs absorbing.

Last but not least, I like to thinly cut green cabbage and saute it. This is perfect for serving with a stir fry instead of cauliflower rice.

Cauliflower rice is a great staple although it is tough to have it too many times in one week. 🤐