A Calculated Whisk

Creative paleo and gluten-free recipes

Paleo Poached Eggs with Creamy Spinach

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Okay, big news. A Calculated Whisk is going paleo for one month. There. I said it. Now if I go and try to post some kind of insane ice cream cupcake cookie sandwich, you guys will call me out on it. Right?

Nobody tells you this, but the ugly downside of starting a food blog is you EAT so much of the delicious food you make that your figure kind of falls by the wayside. I love desserts, obviously, but you can only have so much. It’s time for a change. In the past I’ve lost a lot of weight following the Zone diet, but this time I wanted to try something different.

I’ve been hearing so much about paleo, and it makes sense to me that eating the foods we evolved eating would be the healthiest way to go. I checked out this website for the Whole 30, and thought I would give it a try. I got The 30 Day Guide to Paleo Cooking: Entire Month of Paleo Meals, and I’m ready to go. The book is great, but I always think it’s more fun to create my own recipes. So, here it is! My first paleo breakfast. It tastes great, and I didn’t feel like anything was missing since it’s so filling, rich, and creamy.

Oh, and by the way! I’m on an exercise program, too. I’ve started barre3‘s 28 to Great. That’s six days of workouts a week (they have an awesome online library of 10, 30, 40, and 60 minute videos) for four weeks. I’ve done two workouts so far, and they are exhausting. It’s really targeted muscle work and I can tell it’s going to have an impact.

 
 
Phew.  This is a lot of changes, but I hope you guys will support me and try some of the recipes.  Let’s start with the most important meal of the day.
 
Ingredients (serves one):
 
2 teaspoons coconut oil, plus extra
2 eggs
2 cloves garlic, minced
2 cups baby spinach (or more!)
2 teaspoons coconut milk or cream
Salt and pepper to taste
 
In a large skillet, heat the coconut oil over medium low heat.  Add the garlic and saute until it starts to brown.  Turn the heat up to medium high, add the spinach, and season with salt and pepper to taste.  Cook the spinach, tossing frequently, until just wilted, 3-5 minutes.  Turn off the heat and stir in the coconut milk or cream.
 
Meanwhile, poach your eggs.  See this post about how to do it on Smitten Kitchen, or use an egg poacher.  I greased the cups of my egg poacher with a little bit of coconut oil.
 
When the spinach is ready, make it into a nest on your plate.  Slide the finished eggs into the nest, sprinkle with more salt if desired, and serve hot.
 

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