Easy Weekend Batch Cook
Batch Cooking Made Simple …
Batch cooking can be such a game changer when it comes to eating well without the weekday stress. It doesn’t need to be complicated either — I usually spend no more than an hour pulling together a few simple recipes that make the week feel lighter, more nourishing, and so much easier. The best part? It removes decision fatigue — no more wondering what’s for breakfast/lunch/dinner when you’re busy.
Here are 3 things I made last week that carried me through:
1. Homemade Granola
My ultimate hack! It’s so much tastier than shop-bought granola and you can pack in loads of goodness from nuts and seeds. Plus, you can totally personalise it — think cinnamon, cardamom, vanilla, even cacao if you fancy a chocolatey twist. Here’s the base recipe I use (super adaptable)
1 cup jumbo oats
1 cup mixed seeds (any seeds you like. I did, pumpkin, sunflower, shelled hemp and whole flaxseeds)
1cup mixed chopped nuts
2 tablespoons ground flaxseeds
1 cup flaked almond
1tsp heaped tsp cinnamon
Pinch of salt
1/4 cup extra virgin olive oil
1/4 cup maple syrup
preheat the oven to 180 degrees. Mine is fan
chop the mixed nuts and then add to a bowl with all the other dry ingredients (jumbo oats, mixed seeds, flaked almonds, ground flaxseeds, cinnamon and salt)
Mix well.
Drizzle over the maple syrup and olive oil.and mix well.
Pour into a dish that you have lined with parchment paper. Make sure it’s spread out thinly and evenly. You may need 2 trays for this.
Put this in a preheated oven for 20 minutes. Halfway through remove from the oven and give its little mix.
Let it cool completely then add any dried fruit that you like or enjoy as it is
Store in air tight jar . Will keep for 7-10 days
Enjoy with yoghurt, over smoothies, as a snack
You can have this with a bowl of yoghurt, top your porridge with it, your smoothie, pour kefir over it, have it for a snack later in the day, just eat it straight from the jar and know that you are just getting in goodness. It’s loaded with different types of fibres. For example oats contains a fibre called beta glucans, good to help with cholesterol and walnuts have also been shown to help with heart health from the fibre they contain and also they are a vegan source of omega 3. I’ve even used a extra virgin olive oil for it’s heart protective benefits and antioxidants, plus it makes the granola gorgeously crispy.
All ingredients in here support health.
2. Stewed Plums
These are just gorgeous — a little tart, naturally sweet, and syrupy. They make the perfect topping for porridge, yoghurt bowls, granola… or honestly, just eaten by the spoonful.
Plums are rich in pectin, a type of fibre shown to support the gut and calm inflammation in the body. To make them, I quarter 400g of plums (remove the stones), add ¼ cup of water, cover, and simmer gently for 6–8 minutes. I also like to drop in a herbal teabag for extra goodness — hibiscus is my go-to for its antioxidants and that beautiful deep purple hue. I’ve used one by Hampstead tea here.
You can double up this recipe as it goes quickly and you can also freeze it well. It’s also great as the base for a crumble. I often make this for the kids. you could even top it with the granola and then bake and serve with some yoghurt for a treat or even a a healthy breakfast that actually feels like dessert x
3. Mixed “Grain” Bowl
This one’s a little misleading because it’s not just grains. I use lentils and quinoa (a pseudo-cereal), plus mixed rice, which often includes black rice (technically a seed from the rice plant). Whatever you call it, it’s colourful, fibre-rich, full of plant points, and makes a delicious base or side for almost any meal. The added wild mushrooms give it even more goodness. They contain a special type of fibre called beta gluons that have been shown to help with heart and immune health. I bought a mixed packed of rice, all supermarkets have this which generally includes a brown rice red rice and black rice and I also bought a mixed packet of quinoa which includes 3 types of quinoa, red, white and black, simple way to improve plant diversity. The mixed dried mushrooms, or any dried mushrooms, anything you can buy adds a depth of flavour and deliciousness. When I can’t get mixed dried mushrooms I used shiitake. After they have boiled with the other ingredients chops them up into smaller pieces and have with the rice, or remove if you just want for the flavour.
10g dried wild mushrooms
750ml broth, stock or water
50g dried green lentils
85g mixed rice
85g quinoa
In a pan add all the above ingredients and let simmer covered on low for 30 minutes. Once done give it a mix but then keep the lid on until it has all completely cooled. This will ensure that everything is cooked well. Store in the fridge for up to 7 days
You can have this on the side of anything. I usually have it with some fish or chicken or kebabs, any protein that you have and then add a big handful of green, straight of the bag x
Any questions let me know below. I would love to know how you get on and any feedback xx