Some things just aren’t the same without a crunchy crust around them, but a coating made with flour or bread crumbs can turn a healthy dish into a high-carb no-no. With a little creativity, you can have your crunch and stay in the healthy eating zone. Great, flavorful substitutions for bread crumbs—like nuts, seeds, and pork rinds—can be chopped (or crushed up in a plastic storage bag) and used to coat fish filets, chicken, shrimp, veggies or anything else you’d normally coat with bread crumbs.
For crab cakes, meatballs and the like, try mixing up a paste of baking powder and beaten egg to use as a binder instead of bread crumbs and egg. (Extra hint: When making crab cakes, use real crab meat; the imitation crab usually contains sugar and corn starch.)