Leeks Vinaigrette Recipe
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Leeks Vinaigrette
8 medium size leeks, trimmed well washed
1 tbsp balsamic vinaigrette
Split the trimmed leeks lengthwise, leaving the white root ends whole.
Make certain all sand is rinsed away. Bundle leeks and tie with string.
Drop into saucepan of boiling water and simmer, covered, about 12 minutes,
until just tender. Serve immediately with vinaigrette, or place in iced
water to stop cooking, and serve chilled.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 76; CHO: O mg; CAR: 8g; PRO: 1g; SOD: 46mg; FAT: 5g;
Source: The Art of Cooking for the Diabetes Cuisine by Betty Marks;
Brought to you and yours via Nancy O'Brion and her Meal-Master. |
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Dieting tips
If you enjoy your food, but want to drop a dress size and enhance your general healthiness, then you should make plans to start a thoughtfully calculated healthy diet. At best, this need to include five measures of fruit & vegetables daily and also contain the optimum mixture of proteins, carbohydrates and fats.
When buying food, dieters ordinarily pick out retail store and branded food products labelled 'low in fat'. This is far too often foolish, in that a food item may well be very low in fats, but whilst still being dangerously high in calories.
When devising a weight loss regime, it is important to also make efforts to decrease your intake of fats, refined carbohydrate and salt.
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