{"id":397,"date":"2015-08-16T16:52:15","date_gmt":"2015-08-16T16:52:15","guid":{"rendered":"http:\/\/www.van-Dieman.info\/?p=397"},"modified":"2015-08-16T16:52:15","modified_gmt":"2015-08-16T16:52:15","slug":"spinach-bread","status":"publish","type":"post","link":"http:\/\/www.van-Dieman.info\/?p=397","title":{"rendered":"Spinach Bread"},"content":{"rendered":"<p>Ingredients:<\/p>\n<ul>\n<li>200 ml Egg Whites<\/li>\n<li>1\/4 tsp Half Salt or other substitute<\/li>\n<li>1 (10 oz.) package of Frozen Spinach<\/li>\n<\/ul>\n<p>Directions:<\/p>\n<ul>\n<li>Preheat oven to 400 degrees.<\/li>\n<li>Thaw and drain frozen SPINACH. ( I usually don&#8217;t have the patience for it to thaw so I boil it in water and a bit of HALF SALT until it&#8217;s thawed)<\/li>\n<li>Whip EGG WHITES and HALF SALT until you get a firm meringue consistency. Add well drained SPINACH and mix lightly to incorporate all ingredients.<\/li>\n<li>Line a 13&#8243; x 9&#8243; x 2&#8243; pan with parchment paper, make sure to also do the sides as well. Pour and level mixture in pan.<\/li>\n<li>Bake for 15-20 mins or until mixture has set. Allow to cool slightly and peel off parchment paper. I have found that if you leave it until it fully cools, it gets moist on the bottom.<\/li>\n<\/ul>\n<p>SIDE NOTE: I&#8217;ve used it as a roll and put either Tuna or any of the Blue Label deli meats in. I&#8217;ve made them as little muffins as well.<\/p>\n<p>Enjoy!<\/p>\n<p>Credit:\u00a0 Deana Gajic-Pongrac<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 200 ml Egg Whites 1\/4 tsp Half Salt or other substitute 1 (10 oz.) package of Frozen Spinach Directions: Preheat oven to 400 degrees. Thaw and drain frozen SPINACH. ( I usually don&#8217;t have the patience for it to thaw so I boil it in water and a bit of HALF SALT until it&#8217;s [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[13,6],"tags":[],"class_list":["post-397","post","type-post","status-publish","format-standard","hentry","category-phase-1","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/397","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=397"}],"version-history":[{"count":1,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/397\/revisions"}],"predecessor-version":[{"id":398,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=\/wp\/v2\/posts\/397\/revisions\/398"}],"wp:attachment":[{"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=397"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=397"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.van-Dieman.info\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=397"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}