Happy Friday!

At the end of the week, I am in desperate need of something to take the edge off of the busy week. Wine is usually my first stop, but how about a tasty guilt-free snack to accompany your Friday night beverage?

I typically try not to cook on Friday nights, but these onion rings are worth the effort. They are also a healthy version of the deep-fried favorite, so go ahead and indulge. You deserve it.

Yes, even onion rings can be paired with wine…and yes, wine and onion rings do count as dinner, no matter what anyone says!

Wine Pairing: I recommend Kung Fu Girl Riesling by Charles Smith.

Skinny Onion Rings

Extra-virgin olive oil spray

2 free range egg whites

1/4 cup non-dairy milk

2 tbsp apple cider vinegar

1/2 cup of brown rice flour

1 tsp dill weed

1 tbsp extra-virgin olive oil

1 1/2 cups of puffed amaranth

1 tsp of nutritional yeast

1/4 to 1/2 tsp grey or pink sea salt

2 large purple onions, sliced into 1/4 thin rings

1/2 tsp curry powder (optional)

Preheat oven to 350 F (180 C)

Spray cookie sheet or baking dish with olive oil.

Beat egg whites, non-dairy milk, vinegar, rice flour, dill weed, and oil in bowl until light and foamy.

Combine puffed amaranth, nutritional yeast, and salt in mixing bowl.

Add onion rings to egg white mixture and coat well.

Drop a few onion rings at a time into dry mixture, gently coating rings with seasoning.

Spread evenly on a cookie sheet and bake for 35 to 40 minutes or until crispy.

Serves 8

Each serving contains: 101 calories; 3g protein; 3g total fat (1g sat.fat, 0g trans fat); 17g total carbohydrates (2g sugars, 2g fibre); 168 mg sodium.

This recipe is from the October 2012 issue of alive magazine.

* Most ingredients can be found in the health food aisle of your local grocery store, or your local health food store.