8
3 . Add tomatoes and ¼ teaspoon (1 ml) salt; cook until blistered about 6 to 8
minutes .
4 . Remove skillet from heat . Remove garlic cloves . Stir in zucchini, carrot,
basil and remaining salt . Taste and adjust seasoning as desired .
5 . Serve immediately .
Nutritional information per serving (1 cup (237 ml)):
Calories 81 (62% from fat) • carb. 7 g • pro. 2 g • fat 6 g • sat. fat 1 g
chol. 0 mg • sod. 338 mg • calc. 29 mg • fiber 2 g
Pear Chips
With just the right amount of sweetness, these pear chips make
the perfect snack.
Makes about 50 chips
1
pear, firm
2
teaspoons (10 ml) ground cinnamon
1
teaspoon (5 ml) brown sugar
1
teaspoon (5 ml) granulated sugar
1 . Trim pear to fit into spiralizer . Preheat oven to 300ºF (149°C) . Prepare 2
baking trays with parchment paper . Set aside . Combine cinnamon and
sugars in a small bowl . Set aside .
2 . Prepare pear by spiralizing on ribbon setting . Break large pieces into single
layer rounds and place on prepared baking trays . Sprinkle pears evenly
with 2 teaspoons (10 ml) of cinnamon sugar mixture . Turn pears over and
sprinkle with remaining cinnamon sugar .
3 . Bake for 45 minutes, rotating pans halfway through baking . Remove from
oven and let pears cool so they become crunchy, at least 5 minutes .
Nutritional information per serving (10 chips):
Calories 56 (2% from fat) • carb. 14 g • pro. 0 g • fat 0 g • sat. fat 0 g
chol. 0 mg • sod. 1 mg • calc. 8 mg • fiber 2 g
