Trade in heavy comfort foods for healthier alternatives with these simple substitutes. I can’t count the number of times I’ve let my fingers scroll over the plastic laminate of a diner menu only to stop at the first sighting of. There’s something about that rich, gooey mixture of four-cheese goodness that just draws me in. From the al dente pasta to the breadcrumb topping, it’s a hard dish to pass up. But right before the waitress walks over and asks, “What do you want, hun?” I often change my mind. I usually opt for something healthier—which for me, translates to low-carb. I pick a salad—dressing on the side—or go for a veggie burger sans fries (and if I’m being “good,” without the bun).

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Sure, it’s still delicious, but it’s no four-fromage noodle dish. It wasn’t until a friend introduced me to that everything changed. As it turns out, there’s a way to have your pasta and cheese and keep carbs to a minimum, too! So, before you reach for that box of Kraft mac 'n cheese or make a late-night order you’ll regret, check out these low-carb, comfort food swaps.

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A few small switches here and there, and you’ll be able to keep carbs in moderation and get on track toward a healthier you in no time. Looking for even more low-carb hacks? Don’t miss our special report. 1 Nix Fries & Roast Veggies Trade fries drenched in saturated fat for baked root vegetables.

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Meeting the daily recommendation of 2 to 3 cups of vegetables might be challenging if you’re talking boiled broccoli with a pinch of salt, but turning carrots or parsnips into French fry substitutes can make it easier to hit that target. Simply cut the veggies into sticks, drizzle them with olive oil and salt, and roast them on a baking sheet. For example, eating a one cup serving of roasted carrots instead of fried spuds will save you over 30 grams of carbs—and a ton of calories, too!

For even more cal-cutting hacks, don’t miss our report,. 2 Use Caps Instead of Buns Believe it or not, you can have a burger without the bun. By replacing refined, nutrient-void white bread with two pretty portobellos, you'll do more than just cut carbs—you'll skip out on the blood sugar spike (and subsequent crash) that's brought on by fiber-free, quickly absorbed carbs. You’ll also slash your risk for type 2 diabetes and ward off hunger and subsequent weight gain. Less refined carbs might even boost your mood.

A study in the American Journal of Clinical Nutrition found a link between refined carbs and depression in postmenopausal women. Sounds like a great reason to ditch that bun once and for all! 3 Use Eggplant Slices —Not Bread Portobellos aren’t alone in their ability to make bread obsolete. If you’re looking to clean up your diet and dial back on the starchy stuff, say goodbye to that sliced loaf and hello to eggplant. Not only do grilled eggplant rounds make for a sturdy sandwich, they also a rich source of vitamin C, K, and B6. Need even more of a reason to pick up this purple plant? Eggplant helps support heart health and have been shown to lower levels of harmful cholesterol in the blood.

And thanks to its high fiber content (one plant packs about 16 grams, or 64 percent of your daily recommended intake), adding the veggie to your diet can also help keep you fuller longer. 4 Rely on Lettuce If you’re a dieter who hates diet food, lettuce wraps may just be the best carb cutting hack for you!

Instead of taco shells or sandwich wraps, use large iceberg or romaine leaves to help transport food to mouth. Whether you use them as a vehicle for turkey, chicken, or even lentils and quinoa, you’ll still achieve the much-loved crunch factor that’s a trademark of any good finger food. Feeling creative? Top your lettuce tacos with Sriracha or chopped nuts for added layers of flavor. 5 Make a Veggie-Based Crust When’s the last time you said no to pizza just because it’s on the “naughty foods” list? Thanks to low-carb cauliflower, you can kiss the days of missing out on a slice goodbye. Yes, that’s right, you can use the cruciferous veggie to craft a grain-free crust.

Not only does one serving of the vegetable contain more than 75 percent of the recommended daily value of vitamin C, it’s also a good source of protein and fiber. Best of all, it makes a stellar dough replacement; you’ll barely be able to tell the difference. To make it, you'll need a head of cauliflower finely processed, 1 cup of cheese (we like a combo of mozzarella and Parmesan), 1 egg, and a mix of herbs.

To ensure a firm crust, drain all the water from the cauliflower before mixing and molding into a flat round shape. For even more ways to slim down your slice, dig into our special report,. 8 Try An Alternative Flour Almond flour is a great low-carb ingredient that can be added to many comfort-food favorites—from pie crusts to holiday breads. While you might first think of the additional fat it carries as a negative, the fat in almond flour is the healthy, monounsaturated type.

Almonds also contain blood sugar-balancing magnesium and more calcium than any other nut—243 milligrams per cup! And the good news keeps on coming: A study from the International Journal of Obesity found that almond-eaters had a 62 percent greater reduction in weight, 50 percent greater reduction in waist circumference (yes, that’s!), and a 56 percent greater reduction in overall fat mass compared with those who consumed complex carbs. 9 Go For Grated Cauliflower Over Rice When you’re looking for a low-carb substitute for rice, reach for grated cauliflower. With only 29 grams of carbs per head, it’s an easy low-carb swap that will help add bulk and nutrients to your meals. Best of all, it’s versatile. Use cauliflower rice as a base for rice and beans or when a craving for Chinese food hits, pair it with traditional Asian add-ons like soy sauce, egg, red pepper flakes, and scallions to pack in the flavor. Chef George Stella, who is an expert on curing comfort-food cravings, has a must-try Shrimp Mock Fried Rice recipe that’s to die for.

Check it out. 10 Try Spaghetti Squash Instead of Noodles If you’re looking to cut back on carbs and load up on antioxidants, spaghetti squash could be the way to go. With only 7 grams of carbs and 31 calories per cup, it’s an easy substitute. Better yet, the preparation isn’t much more complex than boiling water for pasta. Just cut the squash in half lengthwise, scoop out the seeds, and bake the halves until tender. The way the flesh separates into strands adds to the pasta-like authenticity.

Top with your favorite sauce or simply add some olive oil (a super ) and Parmesan cheese.

If summer felt a little quiet vis a vis the city’s restaurant scene, fall openings are clear evidence the gas pedal is still firmly pressed to the metal. From an innovative, “adults-only” snack bar to a South End Japanese brasserie to a grand Back Bay palace playing with Latin American and Asian flavors, there's much to eat, see, and digest in Boston’s best restaurants - no matter what neighborhood you're based in. In fact, you might need a second stomach and an annotated directory to get through it all. We've got the next best with this simple, updated list of the best new restaurants that have opened up so far this year. And if you're still hungry, keep scrolling for our current lineup of the overall best places in the city to get your eat on. The Fenway Long-awaited standing snack bar from Tiffani Faison Tiffani Faison can do no wrong - all we can do is wait for her next right.

And she and business partner/wife Kelly have truly gotten it right again, this time with an “adult snack bar” that dares Sox fans to demand more than hot dogs and watery chowder. The twee, standing-room-only tapas bar plays to our Euro-envy, and not just with the Old World decor: Small bites include ham and butter finger sandwiches, corn and black pepper croquettes, crispy potato mille feuille, and a king crab mini-tostada. As for cocktails, you’re skewing classic with the likes of a dry gin martini and mint julep - Fenway regulars should be so lucky. Back Bay Grandly appointed space with global menu ambitions Go big or go home: That’s the unspoken motto of this massive new space from the d.ream restaurant group, which operates dining spots all over the globe.

Its first Massachusetts venture combines Asian and Latin American cooking with a dash of Turkish influence: Think ceviche, sashimi, and tacos, plus larger dishes like whole duck and rack of lamb. And the ambiance simply cannot be ignored: Squint and you might think you’re dining in a private palace in a far-flung locale. The Fenway Exciting wine bar celebrating female winemakers and lesser-known vintages Back in 2016, the miniscule haley.henry shook our dining scene with its outre menu of tinned fish and little-known wine producers. Cut to now, and owner Haley Fortier is blessedly spreading the wealth: Her new venture in the Fenway continues to push boundaries with a by-the-glass wine list that exclusively features female winemakers (said wines are also small production and/or natural).

The sophisticated decor invites you to linger over your roasted pork shoulder as you break into one of the restaurant’s more expensive bottles - as at haley.henry, the bar will open any bottle as long as your table commits to two glasses. Huron Village Charming 12-table enclave committed to well-sourced ingredients and wines Enough with the cavernous steakhouses: The city needs more restaurants like Tallula, a welcoming refuge where care and attention reign supreme. Husband and wife team Conor Dennehy and Danielle Ayer (Tallula is the couple’s daughter) have married their dual loves for travel and seasonal ingredients to produce a curated menu of unfussy, flavor-forward dishes: chilled tomato bisque, local cod with chorizo and zucchini, and savarin with toasted coconut cream. Splurge on the wine pairings to get a taste of the couple’s relationships with winemakers across the globe, including those in lesser-known regions.

South End Incongruously named brasserie focused on Japanese flavors and cocktails What’s in a name? In this case, nothing and everything, The restaurant’s moniker refers to a nonsensical law in Oklahoma prohibiting whale hunting; it’s a signal from chef-owner Tim Maslow that he’s looking to have some unburdened fun. He and fellow Ribelle alum Matthew Hummel are focused on Japanese fare, with small bites like shishito peppers with crab butter and a marinated lobster hand roll; sashimi offerings like the bluefin tuna with rice crackers, dijon, and walnut oil; and larger dishes like salt-grilled amberjack. Drinks cement the Japanese theme, with cocktails like the Old Tokyo (rum, shiso, lemon, sparkling wine) sharing menu space with a sizeable sake list. Downtown Crossing First offshoot of cult-famous Watertown restaurant Thai cuisine connoisseurs have long known to hop the 57 bus and head to Watertown for the authentic cooking at Cha Yen Thai Cookery.

Now Chef Manita Bunnagitkam is spreading the wealth with her second venture, more conveniently located in the Haymarket district. You’ll ditch the takeout apps after your first visit: Fresh ingredients elevate standards like kapow dumplings, see ew, and panang curry (double spicy, like many other dishes). And for those obsessed with Cha Yen’s homemade ice cream, you’re in luck: Bunnagitkam is serving a single different flavor once every week.