Six Warm Chinese-Inspired Postpartum Breakfast Ideas

1. Red date and goji congee

Serves 4 · Allow about 80 minutes

Rice porridge makes a useful shared breakfast. For this gently sweet variation, keep the additions modest and taste before adding any sweetener.

Ingredients

• 1 cup uncooked long-grain white rice, rinsed
• 7 cups vegetable stock
• 1-inch piece fresh ginger, peeled and thinly sliced
• Suggested additions: 4 pitted, sliced dried red dates and 1 tablespoon dried goji berries, rinsed

Method

1. Bring rice, stock, and ginger to a boil in a large pot. Lower the heat and simmer for about 1 hour, stirring occasionally, until creamy.
2. Add the dates and goji toward the end; continue simmering until they soften. Thin with extra hot water if needed.

Base adapted from Todd Porter and Diane Cu's congee. The fruit amounts are untested starting points; adjust to taste.

2. Black sesame and walnut porridge

For a nutty bowl, cook oats or rice porridge using your usual method, then stir in finely ground black sesame and walnuts. Add milk or a dairy-free drink to loosen the texture. Start with a small spoonful of the ground mixture and add more to taste. Sesame and walnuts are allergens; leave them out if they are unsuitable for you.

3. Chicken and ginger broth bowl

Warm chicken broth with sliced ginger, then add cooked shredded chicken, cooked rice or noodles, and chopped greens. Simmer until the greens are tender and everything is thoroughly hot. Use a thermometer: raw chicken must reach 165°F, and reheated chicken and other leftovers must also reach 165°F. A portion of safely stored dinner leftovers can be the starting point.

For another savory meal, explore our confinement soup options and check the ingredients and preparation instructions for each one.

4. Scrambled eggs with greens

Wilt washed spinach or finely chopped bok choy in a little oil with ginger. Add beaten eggs and stir gently until fully set, with no runny egg remaining. Serve with toast or freshly cooked rice. Chopping the greens in advance makes this a straightforward breakfast for someone helping in the kitchen.

5. Oat porridge with stewed fruit

Serves 1 · Cook the oats for about 5 minutes, plus time to boil the liquid

Ingredients

• 1/2 cup old-fashioned rolled oats
• 1 cup water or milk
• Prepared stewed apple or pear and cinnamon, to taste

Method

1. Bring the water or milk to a boil in a saucepan.
2. Add the oats and cook over medium heat for about 5 minutes, stirring now and then.
3. Spoon into a bowl and add warm stewed fruit and a little cinnamon.

The oat quantities, yield, and cooking time follow Quaker's old-fashioned oats instructions. Fruit is an optional topping. For a mixed-grain version, cook millet or barley separately following its package directions, then stir into the oats; those grains need different cooking times.

6. Ginger millet porridge

Follow your millet package's porridge instructions, adding sliced ginger as it cooks. Loosen with extra liquid for a softer texture, and remove the ginger slices before serving if you prefer. Sweeten to taste with date syrup or a little honey. These breakfasts are for adults; never give honey to a baby younger than 12 months.