Main: Buckwheat, Mushroom and Egg Bowl with Garlic Spinach

Serves: 4 Protein: 28g per serving

Ingredients:
240g dry buckwheat groats
4 tsp olive oil
4 cloves garlic, finely chopped
400g chestnut mushrooms, sliced
200g baby spinach
4 eggs
Sea salt and black pepper
4 tsp tamari
4 tsp apple cider vinegar

Method:

1. Cook the buckwheat according to packet instructions.

2. Heat olive oil in a pan, add garlic and mushrooms, and sauté for five minutes until soft.

3. Add spinach and cook until wilted.

4. Poach or fry the eggs.

5. Combine the buckwheat with tamari and vinegar.

6. Serve with mushrooms, spinach, and an egg on top.

Why it works:
A grounding, stabilising bowl rich in fibre and slow-release carbohydrates to sustain focus and calm the stress response.