low carb taco shells with spinach

I know I already shared tons of healthy low carb recipes on this blog but I can’t get enough of it. Blame the Auckland summer. The sun, beach and school holidays just makes me in the party mood! SO yes this Low Carb Taco Shells is surprisingly made of spinach! UGH! I know! Spinach again but you guys know my obsession with this vegetable! I can’t spend a day without eating spinach. I seriously add spinach everywhere from my morning toast, to my smoothie -OH, and did you know that in 100g of spinach there is 46% of vitamin C bringing spinach as a top 1 sugar free substitute to orange juice in breakfast smoothies. Well, I have to find me good excuses to overeat spinach I guess lol SO let,s talk about the recipe now (scroll down! I will tell you my secret!)

Ingredients

• 4 oz fresh spinach leaves (100 g)
• 4 cups boiling water
• 2 eggs
• 4 tablespoon almond meal or oat flour
• 1/2 cup grated cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 390 F (200 C).
2. Place the fresh spinach leaves into a  large mixing bowl.
3. Cover the spinach leaves with 4 cups of boiling water. Cover. Set aside 2 minutes.
4. In another bowl add ice cubes, about 1 cup.
5. Using tongs remove the cooked spinach leaves from the mixing bowl and place them into the bowl filled with ice cubes. Stir the leaves into the ice cubes for few seconds to cool down.
6. Squeeze the spinach leaves with your hands to remove all the water. It will form a compact spinach 'ball.'
7. Pat dry the spinach between layers of absorbent paper to ensure that the cooked spinach are fully dry.
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for full instruction please see : www.sweetashoney.com

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