My Sunday Reset: Two Recipes That Make My Week Easier

It's week two of the new job, and my alarm has already started going off ten minutes earlier than I'd like. In the midst of it all, I know one of the best ways to feel prepared — and set myself up for the week — is to eat well. For me, that looks like having a couple of things prepared in the fridge that take some of the pressure off the days ahead.

Breakfast can be my weakest meal of the day. It's usually the first one I skip, reaching for coffee instead and telling myself I'll eat something later. But I've realised that when I prepare something ahead of time, it changes that completely — there's something very satisfying about opening the fridge on a busy morning and knowing breakfast is already there. I've made a few variations of this particular overnight oats recipe by now, and it's become a firm favourite: genuinely tasty, and the kind of thing that releases energy slowly through the morning rather than leaving me looking for a snack by 10am.

Saturdays are my shop-for-the-week day — trolley half full of vegetables, and right now, still half full of things for the apartment too, since I'm still stocking up on the basics. If I get my Saturday right, Sunday turns into a really fun day of cooking: trays in the oven, jars lined up on the counter, one thing on the hob while another cools on the side — and honestly, just enjoying all the smells and getting a taste of what's cooking and I have to look forward for the week.

I'm not particularly interested in preparing every meal I'm going to eat for the next five days — I still want some spontaneity and room to be creative — but having two or three things ready makes eating well throughout the week feel considerably easier.

So, this is My Sunday Reset: a little collection of recipes made for the days ahead. This week, it's one for breakfast and another that works just as well for lunch. There's a creamy pistachio and white chocolate overnight oats, and a sweet potato, spinach, jalapeño and feta egg bake — technically a frittata I'd happily eat any time of day, though I tend to save it for lunch. Both are easy to pull straight from the fridge, and both made my second week here feel that little bit easier.

Recipe 1:

Sweet Potato, Spinach & Jalapeño Cottage Cheese Frittata.

This one has a little more heat — exactly how I like it — with sweetness from the potato and salty pockets of feta throughout. The cottage cheese disappears into the eggs, adding a little extra protein while keeping the bake soft and preventing it from becoming too dry. I keep the portions in the fridge and pack it up in the morning for lunchtime, although its just as good for breakfast.

Ingredients

• 12 eggs

• 2 medium sweet potatoes

• 4 large handfuls spinach

• 60 g feta, cut into small cubes

• 2 large heaped tbsp cottage cheese

• 50 g pickled jalapeños, chopped

• 1–1½ tsp chilli flakes

• Salt and freshly ground black pepper

Method:

• Heat the oven to 190°C.

• Bake the sweet potatoes for approximately 30–40 minutes, until tender but still firm enough to cut into thick pieces.

• Meanwhile, lightly steam or wilt the spinach and set aside.

• Crack the eggs into a large bowl and whisk thoroughly.

• Add the cottage cheese and season generously with salt, black pepper and chilli flakes. Whisk again to combine.

• Fold through the wilted spinach, chopped jalapeños and cubed feta.

• Pour the mixture into a ceramic baking dish.

• Cut the cooked sweet potatoes into chunks and gently distribute them through the egg mixture last, allowing them to retain their shape.

• Bake until the centre is just set and the top is lightly golden. Baking times may vary, but I would allow approximately 50–60 minutes.

• Remove from the oven and leave to rest for at least 15 minutes before cutting. I divided mine into 6 generous slices.

Recipe 2:

Pistachio Butter & White Chocolate Overnight Oats Lightly sprinkled with sea salt.

Makes: 3 jars

Ingredients

• 1 cup rolled oats

• 225 g full-fat Greek yoghurt

• 1 cup oat milk

• 25 g white chocolate, roughly chopped

• Just under ¼ cup white chia seeds

• 2½–3 tbsp pistachio butter

• Desiccated coconut, to finish

• Flaky sea salt, to finish

• A drizzle of Honey

Method

1. Add the oats, Greek yoghurt and oat milk to a bowl and stir until well combined.

2. Roughly chop the white chocolate into small pieces and fold through the oat mixture.

3. Stir through the chia seeds.

4. Divide evenly between three jars.

5. Spoon just under a tablespoon of pistachio butter over each jar.

6. Finish with a scattering of desiccated coconut and a few flakes of sea salt. Don't skip the salt — it cuts through the sweetness of the white chocolate and brings out the pistachio beautifully, and finally drizzle a little bit of honey on top for each.

7. Cover and refrigerate overnight. In the morning, loosen with a splash of oat milk if you prefer a slightly softer consistency.

The result is thick and creamy with little pieces of white chocolate running through it, while the pistachio butter makes it feel indulgent. I've been particularly enjoying the contrast of the sweet white chocolate with those few flakes of sea salt on top.

So that's it for my first Sunday Reset, guys. Two recipes to make the week ahead that little bit easier. If either makes it into your Sunday routine, I'd love to know.