Ketogenic Meal Plan: 50 Delicious Mexican Cuisine Recipes to get you started on your Ketogenic Meal Plan by James Abraham

Author:James Abraham [Abraham, James]
Language: eng
Format: epub
Published: 2018-06-04T18:30:00+00:00

SOFT SPINACH TACOS

WHAT’S IN IT:

spinach leaves (4 oz)

boiling water (4 cups)

eggs (2)

almond meal (4 tablespoons)

cheese, grated (0.5 cup)

garlic powder (0.25 teaspoon)

teaspoon salt (0.25 teaspoon)

HOW TO PREPARE:

Begin by preheating oven to 380 degrees Fahrenheit. Next the spinach leaves needed to be placed in a medium or large bowl. You will pour over the spinach leaves four cups of boiling water in order to soften them. Place a cover over this bowl and set aside for two minutes. To a different bowl you will add one cup of ice cubes. You will use tongs to transfer the spinach out of the boiling water into the ice cube bowl. This will be stirred, allowing the spinach leaves to cool. This should take less than a minute. The spinach leaves need to have the water removed and for this you can use your hands or a paper towel. Your hands work best so that the spinach does not stick to the paper towel. You will form a ball of the spinach, a relatively small compact bowl. You want to make sure that these spinach balls are very dry. Next, transfer the spinach ball to a chopping board and chop finely. Transfer the spinach from the board to a mixing bowl and combine all of the other ingredients until you form batter. These will form the taco shells, so they need to be transferred to a baking sheet covered with parchment paper. It helps to rub the baking sheet with olive oil on a paper towel to prevent the paper from sticking. Bake this mixture at 380 degrees Fahrenheit for fifteen minutes. You want to make sure that the batter is flattened in order to form a flat shell. You will be able to tell when the shells are done when the color has turned golden. Make sure to allow the shells to cool before you use them as they will be hot when first taken out of the oven.

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