As my son about to turn three, it’s an obvious time to reflect on how I’m doing after three years of motherhood. Emotionally, mentally, physically. Because being a mama is the freight train that everyone can warn you is coming, but you have no idea what that means until you feel the full impact. And of course, we’re constantly bombarded with “the look how she bounced back in six weeks” narrative. Puh-lease. But there are a lot of things mothers can do to help take care of themselves which is why I’m thrilled to be partnering with Atkins to share a healthy recipe from their new lifestyle book, Atkins: Eat Right, Not Less.
I’m the first to say I did not bounce back from having a baby in six weeks. Nor six months. And if I’m honest even after nearly three years, I’m still very much a work in progress. And I was incredibly healthy and fit going into motherhood. But I do not feel like I have a fully functional, fit and ultra-healthy post-partum body – not the one I had when I became pregnant. But I’m determined to do something about it. While I’ve upped my fitness regime some, I know ultimate health comes from what you put in your body. I’ve been documenting my attempts to return to the kitchen of late. But I’m particularly excited to have a book like Atkins: Eat Right, Not Less as its packed with really delicious, and importantly for this busy, tired mom, really quick recipes that are low carb, low sugar and packed with healthy vegetables – just in time for spring.
As I flipped through the lifestyle book, a ton of recipes jumped out at me. Cauliflower Bisque, Green Goddess Salad with Shrimp & Lemon Tahini Dressing and Chipotle Lime Zucchini Crisps sound particularly good. But I stopped at the Mushroom Spinach Egg Skillet because a) I already had every single ingredient in my fridge, b) I love recipes that I would gladly eat for breakfast, lunch or dinner and c) I am a sucker for a one pot meal.
This dish delivered on its promise. It was super easy to make, packed with great flavor and totally guilt free. I would only maybe add a little sriracha for an extra kick. I know that if I focus on these nutrient-rich, low-carb recipes and put my beloved pasta on hiatus, I can get back the vibrant, healthy body I still miss. Or at least I can have a lot of delicious fun trying! Keep scrolling for the complete recipe below.
RECIPE: Mushroom Spinach Egg Skillet
Olive Oil spray
1lb baby spinach or spinach leaves, chopped
1lb button or cremini mushrooms, thinly sliced
1/2 small yellow onion, finely chopped
3 small garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
¼ teaspoon freshly ground nutmeg
1/3 cup heavy cream
4 large eggs
1/4 cup grated Parmesan cheese
Coat a large skillet with olive oil (spray if you have it) and place over high heat. Wilt the spinach in batches (I also added kale to my version to beef up the chewiness of the dish) cooking each batch 1-2 minutes and transferring to a bowl as you work. Coat the skillet with the olive oil spray again and add the mushrooms, onion, garlic, salt, pepper and nutmeg.
Cook 4-5 minutes, stirring often until the mushrooms and onions soften. Return the greens to the skillet and stir well. Turn the heat to low, and stir in the cream.
Using a wooden spoon, make four wells in the vegetable mixture to hold the eggs. Crack the eggs into the wells, and cover. Cook on low for 3-4 minutes. Sprinkle with the cheese and cover, cooking for another minute or two until the cheese is melted and the egg whites are cooked through.
Spoon out an egg and the veggie mixture its nestled in and serve in a soup plate. Repeat with the remaining eggs and enjoy!
For our archive of healthy recipes, CLICK HERE.
For more of my experience with motherhood, CLICK HERE.
This is a sponsored conversation written by me on behalf of Atkins. The opinions and text are all mine. All thoughts and opinions are 100% my own. Thanks for supporting collaborations we’re excited about and that have kept Apt34’s doors open.