A Berry Chia Breakfast: The Powerhouse

26 October

Everyone should jam with chia seeds in their kitchen. I used it throughout my weight loss journey and still use it today. I was inspired by Green Kitchen Stories on their much more worthy take on chia raspberry breakfast. I have followed their blog for a very long time, way before I grew some confidence to start this blog. But anywho, lets talk more about how great chia seeds are!

Chia seeds are super nutritious. Here's why:

improves blood sugar levels
boosts strength, endurance, energy
aids in weight loss
contains antioxidants
protein, iron, potassium, calcium packed grain
virtually tasteless, meaning you can do anything with these seeds
This recipe is extremely simple, versatile, vegan, gluten free, and delicious on a hot or cold day.

Check out the recipe below! 

Berry Chia Breakfast

Yields: 1

  • 1 cup non coconut milk (you can use any non dairy, coconut milk is preferred)
  • 3 1/2 tbsp chia seeds
  • juice from 1 pomegranate
  • a drop of vanilla extract
  • 1 cup frozen or fresh raspberries
  • 1 blueberry soygurt ( or any type of non dairy yogurt)
  • pomegranate
  • coconut milk
  • raw pepitas (pumpkin seeds)
  1. Smash 1 cup raspberries with a fork in a small bowl with as much juice as you can get from a pomegranate. I used a ripe pomegranate and squeezed it like a lemon to get as much juice as possible. Make sure to set the rest of the pomegranate seeds aside in a bowl.
  2. Once done, take chia seeds and mix well with the raspberry a nd pomegranate mix.
  3. Add vanilla and coconut milk and mix thoroughly. Place into a jar or air tight container and place into fridge overnight.
  4. Once ready, top with a drizzle of coconut milk, blueberry soygurt, pepitas, and pomegranate. Enjoy! 

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