As the new year brings a renewed focus on balance and well-being, the age-old adage to 'breakfast like a king' can feel challenging on busy weekday mornings. The solution, according to cookbook author Alexina Anatole, lies in savvy weekend preparation. She advocates for batch-cooking a selection of filling, healthy breakfasts to ensure a nourishing start every day, offering a trio of recipes designed to be made in advance.
Pear and Ginger Overnight Oats: A Fibre-Rich Foundation
Leading the charge is a vibrant pear and ginger overnight oats recipe, a perfect source of fibre that requires just five minutes of active prep. The dish combines 120g of rolled oats with ground cinnamon, grated pear, and a pinch of salt. The mixture is then soaked in a blend of 120ml of fresh orange juice, finely chopped stem ginger, its syrup, and 200g of Greek yoghurt.
Once assembled, the oats are covered and chilled overnight, where they develop their signature creamy texture. They will keep in the refrigerator for up to five days. To serve, top a portion with an extra spoonful of yoghurt, slices of the remaining fresh pear, and optionally, some sliced pistachios or a drizzle of ginger syrup.
Savory Satisfaction: Tortilla, Spinach and Sesame Pie
For those preferring a savoury start, Anatole's tortilla, spinach and sesame pie is a substantial option that provides both protein and fibre. This sizeable pie, which can easily be halved, freezes and reheats exceptionally well, making it a versatile staple.
The filling is a two-part process. First, 400g of spinach is salted and scrunched with spring onions and leek to remove moisture, then mixed with fresh dill. Separately, 700g of thinly sliced potatoes are cooked with sweated onions in olive oil, then combined with whisked eggs and lemon.
The assembly involves layering filo pastry brushed with olive oil in a tin, adding the potato mixture, topping it with the spinach, and sealing it with more filo. After being sprinkled with 25g of white sesame seeds, it bakes for an hour at 200C (180C fan)/390F/gas 6. Once cooled, it can be refrigerated for three days or frozen.
Protein-Packed Mornings: Corn, Cottage Cheese and Dill Muffins
Rounding out the selection are corn, cottage cheese and dill muffins, a high-protein choice that incorporates optional pancetta lardons for a smoky depth. The dry ingredients—120g plain flour, baking powder, salt, and bicarbonate of soda—are mixed with corn kernels, spring onions, and dill.
In a jug, 100ml of buttermilk (or a milk and lemon juice alternative), a large egg, maple syrup, and 150g of cottage cheese are whisked together. The wet mix is combined with the dry ingredients and folded with melted butter (and the cooked pancetta, if using).
The batter is divided into muffin cases and baked for 35-40 minutes at the same temperature as the pie. Once cooled, these muffins will stay fresh at room temperature for three to four days when wrapped.
Alexina Anatole, author of the Small Wins Substack and the book Sweet: The Secret to the Best Desserts, demonstrates that with a little planning, a royal breakfast is within everyone's reach, turning hectic mornings into moments of delicious, sustained energy.
