"The saying goes that you should breakfast like a king, and I've long found that the key to making that happen during the busy work week is to batch-prepare breakfast at the weekend. As we start a new year, the focus is back on balance, and these dishes offer both nourishment and flavour, while also being ideal for making ahead."
"Pear and ginger overnight oats (pictured top) Prep 5 min Cook 10 min Soak Overnight Serves 4 120g rolled oats 1 tsp ground cinnamon 4 small pears, 2 grated, 2 to garnish Salt 120ml freshly squeezed orange juice (from 3-4 small oranges) 2 balls stem ginger, finely chopped, plus 1 tbsp syrup from the jar 200g greek yoghurt, plus extra to serve Sliced pistachios, to serve (optional)"
"Tortilla, spinach and sesame pie This makes a pretty large pie, which you can absolutely halve, if you like; it freezes and reheats well, too. Prep 45 min Cook 1 hr Cool 1 hr Serves 9-12 For the spinach filling 400g spinach, thoroughly washed and dried 3 spring onions, trimmed and thinly sliced 1 small leek, trimmed, washed and thinly sliced"
Batch-prepared breakfasts streamline weekday mornings by combining nourishment, flavour and convenience. Pear and ginger overnight oats provide fibre and easy storage: oats, grated pears, cinnamon, orange juice, stem ginger, Greek yoghurt and optional pistachios; the mix chills overnight and keeps up to five days. Tortilla, spinach and sesame pie yields many servings, freezes and reheats well, and includes layered spinach and potato fillings with spring onions, leek, dill, onions, olive oil, baked potatoes and eggs. Muffins offer high protein. Recipes include prep and cook times, serving sizes and tips for halving or freezing.
Read at www.theguardian.com
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