What in the seriously totes huge world is Paleo?
That was exactly my initial reaction when an ex-colleague of mine mentioned it while I was working in a gym. Sounds a little nasty, a little weird and a little intimidating at first.
Fast forward one and a half year later and I find myself jumping into the bandwagon. In simple terms, Paleo diet is simply an opportunity for us to eat like how our ancestors did. I know “Oh God…”, but really, it isn’t too bad. In fact, I’ve only just started six days ago and I’m loving how it makes my body feel.
The best thing about this Paleo diet is, I get to try out new recipes. And for this very first edition of Sunday Cook-off, I present to you a “Paleo-approved” recipe, made with everything wonderful minus the carbs, the grains and the fats. It;s absolutely awesome for those weekend brunches and most definitely great for lazy breakfasts in bed, without worrying about the calorie.
Try it out and let me know how you go!
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Grain free. Paleo friendly. Clean eats.
Serves 1. Prep time 5 mins. Cook time 20 mins.
Inspired by cafe-style eggs benedict and eggs florentine, this weekend brunch recipe is my most recent favourite. It’s easy to make and it does well in controlling your blood sugar level without the carbs and other grains. This can also be fantastic with grilled truss tomatoes on the side for added natural sweetness and the poached eggs, if done properly, is definitely made to impress.
2 large free-range or cage-free eggs
2 tablespoons white vinegar
1 teaspoon sea-salt
1 cup baby spinach
1 large Portobello mushroom
100g smoked salmon or ham
For the poached eggs:
1. Crack an egg into a small bowl, working with one egg at a time. Prepare another bowl filled with cold water and set aside.
2. Fill a wide saucepan with water about 7cm deep. Add the salt and vinegar. Bring to boil over medium-high heat and reduce to low-medium heat when the water is simmering, with small bubbles rising from the bottom and small ripples at the top.
3. Using a wooden spoon, create a whirlpool by stirring the water in one direction.
4. Slide the egg in the bowl as close as possible into the centre of the whirlpool. Without stirring, cook for 3 mins for a semi soft yolk (as seen in the picture) and 4 mins for a firm yolk.
5. Using a slotted spoon, transfer egg into the cold bowl of water prepared earlier to stop the cooking process. Remove any foam in the water using the slotted spoon and repeat steps 3 and 4 with the remaining eggs.
6. Transfer the cooked egg from the bowl of cold water to a plate lined with kitchen towel.
For the rest of the meal:
1. Set the oven to grill setting at 200 degrees.
2. Rinse mushroom with tap water and sprinkle your choice of herbs, salt and/or pepper for seasoning.
3. Once the oven is adequately heated, grill mushroom for approximately 10 mins.
4. While the mushroom is cooking, heat a pan on a medium-high heat. Spray pan with olive oil, just coating lightly on its surface.
5. Saute spinach till done according to preference. I like mine wilted and fully cooked. Set aside once cooked.
1. Place the grilled mushroom on a plate, followed by the spinach. Top it up with smoked salmon, ham, turkey or your choice of protein. Gently transfer the egg from a kitchen towel-lined plate to the stack of mushroom, spinach and salmon.
2. Sprinkle with chives and season to taste with salt and pepper.
Love it? Hate it? Tried it? Let me know how you go by putting in a comment below!