Good mood super bowl recipe

Packed full of healthy greens, proteins and complex carbs, as well as mood-boosting vitamins and minerals, this good mood super bowl recipe from nutritionist Angelique Panagos is the perfect gluten-free, dairy-free and refined sugar-free meal to keep you and your belly happy.

Ingredients

95g brown rice

85g buckwheat groats

1 head broccoli

500g pumpkin, diced

200g kale

250g asparagus, diced

100g edamame

200g pak choi

1 red onion, diced

1 red pepper

50g toasted pine nuts

50g sunflower seeds

1 cube vegetable stock

480ml water

3tsp coconut aminos

1 ripe avocado

3 cloves of garlic, crushed

1tsp unscented coconut oil

Choice of protein: 500g diced chicken/salmon/turkey/beef/tofu

Salt

Pepper

Method

Bring the brown rice to the boil for approximately 30 to 40 minutes.

Once cooked, drain and set aside.

Bring 480ml water, 1 veg stock cube and 1tsp coconut oil to the boil.

Add in your buckwheat and cook for approximately 15 minutes. (Instead of using a vegetable stock cube you can use one cup of homemade vegetable stock with 235ml water).

While the rice and buckwheat is boiling, steam your broccoli, pumpkin and asparagus. Set the boiled rice and buckwheat and steamed veg aside once each is cooked.

While the two pots are steaming and boiling, prepare your choice of protein by either steaming or grilling it with garlic and coconut aminos. Season with salt and pepper.

In a large wok, sauté the crushed garlic and red onion in one teaspoon of coconut oil until the aroma of the garlic and onion starts to come through. Add and sauté the kale, pak choi, red pepper and edamame.

Repeat with the pumpkin, broccoli and asparagus.

Add an extra teaspoon of coconut oil, plus your choice of protein with the rice and buckwheat to the wok.

Pour in three teaspoons of coconut aminos and stir-fry for two to three minutes.

Place all ingredients in a large serving bowl and sprinkle with your pine nuts and sunflower seeds.

Serve in two bowls. Top each with half an avocado and a touch of salt.

Recipe courtesy of nutritionist Angelique Panagos.