This is as live as it gets everyone – blogging this delicious Chia Seeds Breakfast pot from my desk this morning. I was about to eat this yumminess, but then I realised how pretty it looked and how simple it is to make it, so I decided to share this with you. Plus the tulips were there, my new Olympus Pen with the 17mm lens was all ready to go – perfect opportunity and I took it, although I needed a bib for my watering mouth while I was taking these snaps.
I feel that Social Media makes it so easy for us to take pictures with our phones or quick video snaps and post them on our Snapchat or Instagram to share with the world, but I get very sad when pretty things like these have an “expiration” date in our feeds and wanted this to be accessible at any time when you’r stuck for new Summer Breakfast Recipe ideas. It’s getting really lovely outside now, so we naturally turn to more colourful and healthy ingredients during the Summer and although I still love my smoothies, protein shakes and toast on avocado, it can get a bit boring, so here’s a VERY quick and super healthy recipe for your Chia Seeds Breakfast Pot which you can either prepare the night before or in the morning – it’s super easy.
Here’s what I used:
- Soya Coconut Yogurt from Whole Foods Market (Organic) about 100ml
- Fresh Raspberries
- Chia Seeds (about 2 tbl spoons)
That’s IT! No, really – that’s it! I added some fresh mint because raspberries and fresh mint are a match made in heaven, but you can literally use any fruit, berries, nuts, yogurts, milks and anythings else you wish. Super tasty, easy and pretty too!