SPINACH BALLS – KETO APPETIZER 1 G NET CARB INGREDIENTS KETO SPINACH BALLS RECIPE 3 large Egg beaten 6 cup Fresh Spinach Leaves trimmed, washed (230 g) makes 2/3 cup (160g) packed cooked spinach 1 cup Grated Mozzarella or combo of parmesan and mozzarella (120g) 1 teaspoon Garlic powder 1/4 cup chopped fresh parsley or herb of your choice (optional but flavorsome!) 1 tespoon salt 2 tablespoon Whole Psyllium Husk (12g) 1 cup Almond Flour (115 g) ORIGINAL RECIPE 3 large Egg beaten 6 cup Fresh Spinach Leaves trimmed, washed (230 g) makes 2/3 cup (160g) packed cooked spinach 1/2 cup Grated Mozzarella (60g) -or combo of parmesan and mozzarella 1 teaspoon Garlic powder 1/4 cup chopped parsley or fresh herb of your choice (optional but recommended!) 1 cup gluten free panko crumbs (75 g) 1 teaspoon salt INSTRUCTIONS Preheat oven to 370F (200 C). Trim and wash the fresh spinach leaves. Place the leaves in a large mixing bowl and cover with boiling water. Cover the bowl with a lid and set aside
Low Carb Crunchwrap Supreme (Legit + Easy!) Ingredients 1 Cup Sharp Cheddar Cheese 1 Head Cabbage cored (see photos above) 2 Tablespoons Mild Tasting Oil (see notes below) 4 Tablespoons Low Carb Taco Seasoning or 1 (1.25-ounce) package taco seasoning 1 Pound Ground Beef or ground turkey 1 Cup Low Carb Nacho Cheese 2 Cups Lettuce shredded 1/2 Cup Sour Cream 1 Tomatoes diced + deseeded Instructions Cabbage : Bring a pot of water large enough to submerge your head of cabbage to boil. Once boiling, add the cored cabbage, and allow the cabbage to cook for two minutes. Use 2 sets of tongs to remove 1 cabbage leaf at a time from the cabbage. If they aren't easy to remove, you'll need the cabbage to cook a little longer. Well need 12 stemmed cabbage leaves for our crunchwraps, so save the center of the cabbage for another recipe. Set cabbage aside on a plate while we prep the filling... Filling: Remove the thick part of the cabbage leaves by sliding a sharp knife over the top. Preheat