In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
2 cups fresh rosemary leaves
1/4 cup Meyer lemon zest (about 2 lemons)
2 ounces Parmesan Reggiano
2 cloves garlic
1 teaspoon dried red pepper flakes
1/4 cup sea salt
Place ingredients into a food processor and process until the rosemary is very finely chopped.
Spread the mixed herbs on two layers of stackable dehydrator and dry at 85 degrees for 6 hours or until completely dry.
Store in a moisture proof container.
**Kathleen even puts this over her popcorn!**
