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Old 02-16-2013, 12:54 PM   #1
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i was told rotini is restricted then yesterday i was told its not.. the way she calculated, it was 12 cargs then subtracted the fiber which is 5 i think and said its non-restricted. can somone calarify that for me thank you
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Old 02-16-2013, 01:09 PM   #2
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i was told rotini is restricted then yesterday i was told its not.. the way she calculated, it was 12 cargs then subtracted the fiber which is 5 i think and said its non-restricted. can somone calarify that for me thank you
Under 9 net carbs (carbs minus fiber) is non-restricted.
Rotini is not restricted.
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Old 02-16-2013, 09:32 PM   #3
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How do you cook the rotini? My packet doesn't have any instructions and I don't see a preparation method on the IdealProtein website.
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Old 02-16-2013, 10:28 PM   #4
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How do you cook the rotini? My packet doesn't have any instructions and I don't see a preparation method on the IdealProtein website.
I just boiled it like noodles for about 5-7 min. They never get really soft. Very al dente (sp?) no matter how long you cook them.
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Old 02-17-2013, 09:52 AM   #5
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The rotini needs to be boiled in liquid for 10-12 minutes. I usually use chicken broth to help up the flavor a little bit.
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Old 02-17-2013, 09:57 AM   #6
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i was told rotini is restricted then yesterday i was told its not.. the way she calculated, it was 12 cargs then subtracted the fiber which is 5 i think and said its non-restricted. can somone calarify that for me thank you
Marni
Plainprotein.com has all the product labels online, which makes it easy for any of us to view nutritional info.

You have been given correct info here...nonrestricted. Enjoy!
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Old 02-19-2013, 09:14 AM   #7
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yuck, i paid 27.00 and its tastes HORRIBLE!!!!!!!!!
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Old 02-19-2013, 10:27 AM   #8
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I made it for lunch this weekend, and it was really good. I think by itself it wouldn't be so great. The texture is different from normal pasta. I sauteed up some bell peppers, mushrooms and cabbage, threw the cooked pasta in with some seasonings and a little drizzle of olive oil. I think the crunch of the veggies offsets the texture of the pasta. I had the Tomato Basil flavor rotini.
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Old 02-19-2013, 10:31 AM   #9
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I made it for lunch this weekend, and it was really good. I think by itself it wouldn't be so great. The texture is different from normal pasta. I sauteed up some bell peppers, mushrooms and cabbage, threw the cooked pasta in with some seasonings and a little drizzle of olive oil. I think the crunch of the veggies offsets the texture of the pasta. I had the Tomato Basil flavor rotini.
I agree...i also sauté up some veggies..zucchini, broccoli, mushroom peppers etc..mix it all up add some salt and its great!
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Old 02-19-2013, 11:58 AM   #10
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great ideas thanks
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Old 02-19-2013, 12:47 PM   #11
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I just got one pack of the tomato basil rotini (a new product) from my coach. Didn't really care for the plain one, but thought I'd try. I ate it with WF garlic/herb sauce, which was gross, so that might have been part of the problem.

I'm thinking turkey or tuna salad with this pack...and I'm definitely going to saute up some veggies and throw them in. Great suggestion!
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