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I am not a morning person. I burn the midnight oil, but my alarm still buzzes nice and early. (Unless a dog or a cat or a little boy wakes me up first.)
So, I’m not the type to spring from my bed all bright-eyed and bushy-tailed. I need something to jumpstart my morning, in the form of a healthy breakfast with a little caffeine kick.
Today, I’m sharing two good-for-your breakfast recipes that you can make with American Breakfast Tea from Bigelow Tea.
This tea is a great alternative to coffee in the morning because it provides a natural lift, with 50 percent more caffeine in every bag. All caffeine is not the same. You get a different lift with coffee than with tea. Tea contains Theanine, a naturally occurring compound unique to it, that when combined with caffeine gives you a sustained energy boost along with a feeling of relaxation and focus.
My first recipe is a protein-packed tea and Greek yogurt smoothie that is great for breakfast or anytime of the day when you need a pick-me-up.
It is a great breakfast or lunch on the go, and you can make one in minutes!
You’ll also want to try out this fruity tea loaf recipe, which is my version of favorite English treat. (Very Downton Abbey!)
This dense, sweet bread is low-fat and packed with yummy dried fruit. And tea is one of the main ingredients. It’s quite a treat drizzled with orange marmalade.
And it pairs perfectly with a spot of tea.
- 1 Tablespoons sliced almonds
- 1 cup nonfat vanilla Greek yogurt
- 1 cup brewed Bigelow American breakfast tea, chilled
- 1 teaspoon honey
- ice cubes
- Brew one cup of tea. Chill or allow to cool.
- In a blender, pulse almonds until they are finely ground.
- Add yogurt, ice cubes, honey and tea and blend until smooth.
- Pour into a glass and drizzle with honey and garnish with almond slices, if desired.
As I noted in the recipe, you can brew a batch of tea ahead of time and freeze in ice cube trays. Then, just toss three or four cubes in the blender, in place of the tea and ice. It’s a great shortcut on busy mornings.
- 8 ounces dried fruit
- 1 cup cold Bigelow American Breakfast tea
- 1½ cups self-rising flour
- ½ cup superfine sugar
- 1 egg
- 2 Tablespoons orange marmalade
- Pour cold tea over dried fruit. Cover with plastic wrap and store in the refrigerator overnight, or until fruit has plumped.
- Preheat over to 350 degrees and grease a loaf pan.
- Combine self-rising flour, superfine sugar, egg and marmalade. Stir until combined.
- Add fruit mixture and any remaining tea to the batter. Stir to combine.
- Pour into greased loaf pan and bake for 1 hour, until top is brown and springs back when you touch it.
- Cool slightly before removing from loaf pan.
Did you notice this recipe didn’t include any added fat, like butter or oil? And it uses self-rising flour, which is a great baking shortcut. Less time spent measuring out ingredients.
I also wanted to let you know that the purchase of Bigelow American Breakfast tea helps support our US service men and women. Almost 4 million bags of tea have been sent to troops overseas with Bigelow’s Tea for Troops program.
While many people may associate tea with Great Britain, Bigelow tea is actually made America, by an American family, and for the American consumer.
Bigelow Tea’s Charleston Tea Plantation is America’s largest working tea garden. Guests are invited to the Charleston Tea Plantation for weddings, tours and a variety of music festivals.
My husband and I are planning a trip to Charleston this spring, and I’m definitely adding the plantation to our sightseeing list.
You can find Bigelow American Breakfast Tea at Walmart on the tea aisle.
For more recipes, inspiration and stories about Bigelow Tea, check out this Pinterest board.
Both of these recipes look amazing and I can’t wait to try them! #client