Rania's Recipes: Alternative Breakfast Ideas

If you're looking for some alternative breakfast ideas, check out these recipes from Rania Harris!

Citrus Berry Smoothie

• 1 ¼ cups fresh berries
• ¾ cup low-fat plain yogurt
• ½ cup orange juice
• 2 tablespoons nonfat dry milk
• 1 tablespoon toasted wheat germ
• 1 tablespoon honey
• ½ teaspoon vanilla extract

Directions:

Place berries, yogurt, orange juice, dry milk, wheat germ, honey and vanilla in a blender and blend until smooth.

Makes: 1 Smoothie (2 cups)

Pineapple Green Smoothie

• ½ cup unsweetened almond milk
• ½ cup nonfat plain Greek yogurt
• 1 cup baby spinach
• 1 cup frozen banana slices (about 1large banana)
• ½ cup frozen pineapple chunks
• 1 tablespoon chia seeds
• 1-2 teaspoons honey

Directions:

Add almond milk and yogurt to a blender, then add spinach, banana, pineapple, chia and honey~ blend until smooth.

Makes: 1 Smoothie (1 ½ cps)

Grab and Go Egg Muffins

• 12 large eggs
• Handful of fresh spinach - diced
• 4 slices of lean turkey breast (1/8" thick) – diced
• ½ cup crumbled goat cheese
• Sea salt and freshly ground black pepper to taste

Directions:

Preheat oven to 350 degrees F. Grease a regular size muffin tin.

Whisk eggs in a medium size bowl

Add in spinach, turkey and goat cheese and whisk again to evenly incorporate.

Pour into muffin tin, filling each of the cups approximately half way.
Bake for 20 to 25 minutes until eggs are set in the middle.

Remove from oven and use a spoon to gently dislodge muffins from the tin.

Allow to cool on a cooling rack for at least a minute before serving, with a little salt and pepper to taste!

Store egg muffins in an airtight container in the refrigerator for up to 5 days.

Makes: 12 muffins

Egg and Salmon Sandwich

• ½ teaspoon extra-virgin olive oil
• 1 tablespoon finely chopped red onion
• 2 large egg whites, beaten
• Pinch of salt
• ½ teaspoon capers, rinsed and chopped (optional)
• 1 ounce smoked salmon
• 1 slice tomato
• 1 whole-wheat English muffin, split and toasted

Directions:

Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring, until it begins to soften, about 1 minute. Add egg whites, salt and capers (if using) and cook, stirring constantly, until whites are set, about 30 seconds.

To make the sandwich, layer the egg whites, smoked salmon and tomato on English muffin.

Makes: 1 Sandwich

On-The-Go Breakfast Oatmeal Trail Mix Cupcakes

• 2 ½ cups rolled oats
• 1 ½ cups over-ripe mashed banana
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 2 ½ tablespoons honey
• ½ cup dried cherries, chopped small
• 2 tablespoons wheat germ or flaxmeal
• 1 1/3 cup water
• 1-½ tablespoons applesauce
• 1 teaspoon pure vanilla extract

Directions:

Preheat your oven to 380 F, and line 12 cupcake tins. Combine all dry ingredients in a large mixing bowl, and stir very well. In a separate bowl, whisk together all liquid ingredients. Mix wet into dry, then pour the batter into the cupcake liners and bake 21 minutes. Broil 3 additional minutes, then let cool. If you let them cool overnight, they will no longer stick to the liners. Leftovers can be refrigerated or frozen and reheated.

Makes: 12 Cupcakes