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Crispy Oven-fried Leeks (low carb, plant based, low FODMAP)

As an ex-caterer and not-so-secret fan of butter, I love good food. But good food can also be super high in calories, extra not-so-healthy fats and low in fiber.

Which doesn't mean we can't eat croutons, or onion rings, or potato chips.

I just recommend eating them consciously, knowing full well how to balance them into our real life without gaining weight. (If you want to learn all the specifics, check out the Wellness Workshop where I teach all these strategies!)

I see a lot of clients who are having problems controlling their insulin levels, and thus, their weight. One of the ways you can start doing this is by cutting down on your refined carbohydrate intake-- and double up on your greens + fiber.

The hardest part in choosing high-fiber, controlled carbohydrate meals is that you start to miss the CRUNCH: the fried, crispy things like chips, or the croutons or the crunchy salad toppings.

Here's an easy recipe that I give clients when they are trying to follow this plan: it just hits the spot when you want a salty crisp additions to your salads or meals.

Crispy Leek Rings 2 leeks, thinly sliced (only whites and light green parts) Cooking oil spray or 2 Tb olive oil. Pink sea salt Lay out thinly sliced rings on a baking sheet lined with Silpat or parchment paper. Separate rings as much as possible and spread in a single layer. Spray with cooking spray or olive oil. Toss to coat. Bake at 400 degrees for 20-25 minutes, turning frequently, until onions are brown. Remove from oven. Sprinkle with salt and let cool.

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