Breakfast Ideas: Quick and Easy Yogurt Breakfast

I think I’ve said it before but I’ll say it again – I’m a breakfast person. As a Filipino, I am used to eating heavy breakfast. Back in the Philippines, my favorite breakfast involves fried rice, sunny side up and whatever breakfast meat or fish is around (like marinated beef, bacon, dried fish or even hotdogs). When I came to Geneva, I soon realized I have to adjust to croissants and pain au chocolat for breakfast. Don’t get me wrong, I am absolutely in love with fresh croissant au beurre in the morning. However, a croissant for me is not enough to keep me filled up all morning. This is when I discovered my favorite healthy breakfast that keeps full the whole morning plus it’s high in protein- yogurt with fruits, granola and seeds.

Strawberry musli yogurt mix

There are already so many recipes of yogurt mix out there and there are also a lot of ready-made yogurt mixes in shops and coffee shops in Geneva (it’s a popular breakfast). I get mine at Aperto in Gare Cornavin or Migros in Servette in the morning whenever I don’t have the time to prepare one at home (they have fresh ones in these shops). This is my favorite do-it-yourself yogurt mix:

Unsweetened, no preservatives strawberry jam

low fat yogurt (natural or no flavor)

no-sugar musli mix (I used the musli mix with dried blueberries and walnuts)

Fresh strawberries I cut into small pieces

70% dark chocolate (for topping)

Directions: just put all the ingredients in a glass in layers, starting with the strawberry jam, yogurt, musli mix, and strawberries. I topped it with shavings of dark chocolate for fun.

This quick breakfast can be done in 5 minutes and keeps me full and energized the whole morning.

Chicken Hainanese Rice Inspired Dish: Your Upgraded Poached Chicken

Chicken hainanese rice is one of my favorite dishes back in the Philippines. This dish originated in a village in Southern China and has become very popular in South East Asia that it went on to become Singapore’s national dish. It’s a flavorful poached chicken accompanied by rice cooked in the chicken’s broth.

I’ve been craving for this dish for quite some time now so I decided to do it. It was not the same as the ones I would have in Chinese restaurants in the Philippines but I realized how this dish can easily be an upgrade to your regular poached chicken. The rice is meant to be oily because it is cooked in the chicken’s broth plus some drops of sesame oil. You can entirely skip this process if you are not up for an oily rice but it’s really good and it gives continuity of flavor to the entire dish – it’s still clean eating at the end of the day.

Chicken Hainanse Rice

Here’s how I made my chicken Hainanese inspired dish. What you need:

Chicken (usually, this is prepared with a whole chicken but in my case, I got just the thighs and legs)


1 bulb of garlic

Spring onions

Bok choy or Chinese cabbage

Sesame oil

Light soy sauce

Chili garlic sauce

Sunflower oil or any cooking oil

Salt to taste


Preparing the chicken

In a pot of water, put the chicken, 4-6 slices of ginger (the thickness or how they’re cut don’t matter… you’ll just boil them for flavoring), 4 cloves of garlic, 2 teaspoon of salt and a bunch of spring onions. Make sure that the chicken is completely submerged in the water. Once the broth boils, allow it to boil for another 1-2 minutes. Take the chicken out of the boiling pot and submerge them in water with ice. Once the chicken has cooled down, put it back in the boiling broth. Depending on the size of the chicken, I let mine cook for 30-40 minutes.


Preparing the rice

Cook the rice as if you are cooking it the usual way (1:2 ratio) but use the chicken broth instead of water. Put in 2 slices of ginger, 2 cloves of garlic, spring onion, a teaspoon or half a teaspoon of sesame oil and 2 teaspoons of light soy sauce.


Garnish, soup and sauces

To garnish the chicken, mince the spring onions, pour in some sunflower oil (I used olive oil and it overpowered the dish… so, I wouldn’t recommend it) and salt to taste. Garnish the chicken with this mixture.

For the sauces, the first one was just grated ginger and oil. The second one is just the chili garlic sauce with soy sauce.

Lastly, don’t forget the soup. Just pour the boiling hot broth on a bowl of bok choy.

I got the bok choy and chili garlic sauce from an Asian shop but sometimes, Coop or Migros have them.


Bon apetite!