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Protein Sparing Noodles

Protein Sparing Noodles

Many people tell me that they could never eat keto because they love pasta and they love bread.

Well, I have good news! You all know I have a delicious protein sparing bread (that makes amazing psmf garlic bread!) and now I have the BEST protein sparing noodles for you!

I have seen a lot of different recipes making keto noodles on the internet and sadly, most of them are made with cheese or psyllium husks. Both cheese and psyllium keto noodles will most likely cause weight gain or at least stall weight loss.

So my goal was to create a soft noodle that would have protein sparing macros and I did!

The secret ingredient to my protein sparing noodles is my new favorite ingredient, egglife wraps!

My protein sparing noodles are not only super tasty, they are super easy to make! You must try them!

Click HERE to find egglife wraps!

Click HERE to watch a very helpful video on Protein Sparing and how to do PSMF properly and avoid the weight loss mistakes I see all the time! 

Protein Sparing Noodles
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Instructions
  1. Bring a medium pot of water to a boil. Meanwhile, place a stack of 6 egglife wraps on a cutting board. Use a sharp knife and cut into thin noodle shapes to resemble fettuccini.
  2. Once the water is boiling, place the noodles in the water for 1 minute. They will float and look odd but the boiling causes a great texture!
  3. Remove and drain well.
  4. Place the noodles into a serving dish and top with warm marinara sauce.
Notes
Nutritional Information:
38 calories, 0g fat, 8g protein, 0g carbs, 0g fiber
P:E Ratio HIGH

TESTIMONY OF THE DAY

“I began Maria Emmerich’s Protein Sparing Modified Fast protocol in July of 2021 after being on the keto diet for 2 years. I had been in a weight loss stall for 6 months prior to starting PSMF.

On PSMF I immediately began dropping weight and lost 15.3 pounds in 3 months.

This may not sound like a ton but I also experienced great body recomposition results with a total body fat loss of 12 inches during those 3 months.

Prior to beginning PSMF I was experiencing dramatic hair loss, it was coming out in clumps and I was really worried about it. My blood work was normal and the dermatologist had no answers as to why this was happening. Within the first month of PSMF my hair stopped falling out and is now growing back rapidly so obviously my body needed more protein. In addition, since switching to high protein/low fat, I no longer experience digestion issues which I was dealing with on high fat/low protein.

PSMF (protein sparing modified fasting) really works and I am so thankful to have found all the great info Maria has!” Alicia

Most people I consult are doing keto totally wrong. Get fast results with the my Mind-blowing Keto School!

Click HERE to check out my supplement plans!

 

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".

24 Comments

  • Donna says:

    What if you really need to GAIN weight? I lost so much weight and muscle mass due to battling a disease, that I’m now fighting to gain it all back, but still need to stay on a healthy, dairy free, sugar free, low carb diet!! What can I eat???

    • Maria Emmerich says:

      Sorry to hear that. For weight gain add more fat. And lots of protein to help rebuild muscle. Adding sauces, dressing, desserts can help. 🙂

  • Beth Olson says:

    What a brilliant idea! Thank you for thinking outside the box to come up with nutritious and super delicious meals!

  • Jo-Anne Morrison says:

    I have to make my own because we do not get Egglife wraps in Canada.

    • Carrie says:

      Aloha Jo-Anne,
      If you come up with a good recipe, please post it or send it to me. EggLife is not available in the stores here on Maui and they want $60 just to ship!! Mahalo

  • Tracie Fisher says:

    WOW!!!! Thanks so much for sharing! I’m always looking for ideas with these egg life wraps!

  • Wenchypoo says:

    Maria–when you last posted about Egg Life wraps, I went a-huntin’ and found the plain ones in the egg dept. at Walmart. Since then, they have become a staple item around here. Now someone needs to invent a “kitchen” shredder to make these noodles in a snap! Marty Kendall’s an engineer–I’ll run this idea past him, and we’ll see what we can do.

    • Roxana says:

      Have you tried them in a pasta machine? I have a pasta machine for my Kitchen Aid stand mixer and it has blades to cut spaghetti and fettuccine. I haven’t tried this; but, I think it would work. Most pasta machines have blade attachments.

    • Maria Emmerich says:

      Thanks! 🙂

    • Wenchypoo says:

      I’ve tried the noodles, and have a couple of suggestions: separate each wrap, then re-pile to cut, and use kitchen shears (or a pasta cutter if you have one). If you cut the wraps while they’re still factory-stacked, they tend to STAY factory-stacked even through the boiling, and you end up having to separate them by hand at the end.

    • Loretta says:

      What section in Walmart did you find them, shelf or in the cold section?

  • Shay Gartner says:

    Can’t wait to try these!

  • Can you make lasagna with these cutting wide strips?

  • Pam Rouske says:

    A pizza cutter makes fast work of cutting other “dough”. Maybe it would work for these as well if you only stack a couple at a time?

  • Aisling says:

    Does the boiling process remove / decrease the ‘eggy’ taste?

  • kris says:

    Going to try the noodles in beef ramen. My kids love ramen and these look like a good solution to noodles.

  • Nicole Z. says:

    I cannot believe how much these taste like real noodles! I just made a shrimp alfredo with these noodles and I was twirling away! I am a believer. Thank you for the recipe and idea, Maria!