8 Easy Breakfast Ideas (great for working moms!)

Tips to prepare easy breakfasts

#1 - Prep fruits, berries & vegetables in advance

Wash raw fruits and vegetables in salt and water or white vinegar and water after you buy them. Store them in food-grade zip-lock bag / containers. Best kept in the fridge.

Note: I only do so to those that I'll eat with their skin on. 

What have I bought: Blueberries, cherry tomatoes, apples, plums, oranges, pear, kiwis, local bananas (i.e. emas, berangan, and rastali), Japanese cucumbers, salad cucumbers, celery, broccoli, carrot, peas, leek

A comb of bananas can last up to 4 days in the kitchen. If you can't finish them before they turn too ripe, try freezing them. Bananas are great eaten frozen too.

#2 - Pump up your protein!

Make a point to always have a tub of yogurt in your fridge. My favorite is Greek yogurt. Greek yogurt is high in protein. Depending on the size of the tub, I'll always try to finish it within 4-5 days to avoid spoilage and wastage. 

I also always have cheese, fresh milk, and cream cheese in my fridge. About cheese, block cheeses are the best. Don't eat processed cheese slices. About fresh milk, fresh milk is definitely better than low-fat milk because low-fat products are high in sugar. Cream cheese adds flavor, even when it's as little as a tablespoon.

Eggs are a great protein source too. Make sure you don't run out of eggs in your kitchen. Buy eggs with NO growth hormones and NO antibiotics such as these:

The possibilities of breakfast with eggs are endless - hard-boiled, soft-boiled, omelet, frittata, scrambled eggs, egg muffins/cups. Just add in a medley of our favorite vegetables.

#3 - Don't forget dried berries, nuts & seeds

Dried cranberries and dried apricots will come in handy too. Same goes to your favorite nuts and seeds. Great to have them ready in your kitchen. I store up ready-to-eat seaweeds too.

#4 - Choose healthy carbs

For bread, I always buy multi-grain bread. If I don't have time to bake them, I will buy a loaf from premium bakeries. A loaf usually lasts only 3-4 days in room temperature before it turns stale. I don't eat factory-made bread loaves.

Organic rolled oats are awesome too. They are less processed than instant and quick-cook oats. So, I prefer rolled oats in terms of nutrition and value for money.

Here are 8 Easy Breakfast Ideas (great for working moms!)

All you need: Greek yogurt, blueberries, cherry tomatoes, dried cranberries, dried apricots

All you need: Greek yogurt, kiwi, blueberries, cherry tomatoes, bakery-bought multi-grain bread, Japanese cucumber

All you need: Rolled oats, fresh milk, cheese, Japanese cucumber, pisang emas, honey tomato

To cook the oatmeal, just boil rolled oats in some water until soft. Off the heat. Add in some grated cheese and stir to melt. Then, stir in some fresh milk before eating.

All you need: Bakery-bought multi-grain bread, egg, salad cucumbers, honey tomatoes, kiwi

Soft-boiled egg can be substituted with hard-boiled egg too. Just need to boil it over the stove. Done under 8 minutes.

All you need: Rolled oats, egg, seaweed, cherry tomatoes, celery, pisang emas, blueberries

Celery sticks can be washed just before you want to eat them. If you don't like raw celery, just steam it for about 5-8 minutes.

To cook the oatmeal, just boil rolled oats in some water until soft. Add an egg and seaweed and stir until cooked. I don't add salt.

All you need: Bakery-bought multi-grain bread, cheese, broccoli, celery, honey tomatoes, plum

All you need: Thawed frozen peas, sliced leek, egg, pisang emas, salad cucumber, blueberries, pisang emas

To make the scrambled egg, stir fry leek and peas in olive oil. Add lightly beaten eggs and some milk. Stir until cooked.

All you need: Broccoli stem, baby carrots, cherry tomatoes, multigrain bread, egg, fish sticks

I steam the broccoli stem and baby carrots for about 10 minutes. The fish sticks are actually raw keropok lekor from Terengganu. They are healthier to eat steamed rather than fried in oil.

To make the baked bread in egg, I break old bread into chunks and soak them in egg, fresh milk, and a pinch of dried herbs for two hours before baking in the oven @ 180degC for 50 minutes.