1/2 cup frozen chopped spinach, thawed and drained
2 tablespoons chopped flat-leaf parsley
2 tablespoons parmigiano-reggiano cheese
1 large egg
2 teaspoons ground turmeric
Preparation
Preheat the oven to 400 degrees .
Grease a muffin pan or a baking sheet. In a medium bowl, combine all of the ingredients and mix well. Fill each muffin tin with about 1/4 cup of the mixture, or form the mixture into 10 balls and place on the baking sheet. Bake until cooked through, about 15 minutes. Let cool completely on a rack.
Dr. JulieAnn Lee’s 30-year-old fail safe “easy button” for raw feedersAlthough there are a million theories, preferences and should & shouldn't lists on raw...
