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  • Writer's pictureChloë's Kitchen

Wild Blueberry Chia Pudding

One of my go-to breakfasts is a chia pudding. It'a easy to prep ahead and leave in the fridge for morning's where I'm running out the door to clients. As a private chef it's hard to get time to actually cook for myself but I've been prioritizing eating breakfast in the mornings before I run out the door, or grabbing something to eat in the car. And these are the perfect anti-oxidant rich superfood breakfast to balance my blood sugar and keep me full.

Blueberries have been discovered to inhibit the growth of triple negative breast cancer cells. I was diagnosed with triple negative breast cancer in July of 2021 and make sure to include foods that are going to aid me in my healing and also hopefully prevent a reoccurrence of this particularly aggressive form of cancer. So I thought I would blend these two superfoods together in to one giant anti-oxidant rich breakfast to start off my day right to stay healthy and hopefully live a very long life.

And wild blueberries are even better if you can believe it. They have 2x the antioxidants of regular blueberries, thanks to a higher concentration in the flavonoid anthocyanin. Which has been linked to fighting multiple different cancers, not just triple negative. They have a higher antioxidant capacity, more fiber, less sugar, more iron and more manganese than regular blueberries.

I love to buy frozen wild blueberries from whole foods, Trader Joe's or erewhon. They are easy enough to come by. And I usually include them in my morning oatmeal or in smoothies, but now I also use them in this delicious recipe!

Chia seeds are also a powerful antioxidant food. High in fiber and protein. neutralizing reactive molecules known as free radicals, which can damage cell compounds if they build up in your body

For example, free radical damage contributes to aging and diseases like cancer. They are naturally an anti-inflammatory food, so they are perfect to fit in to your anti-inflammatory diet. This diet benefits everyone, not just cancer survivors. You are also trying to prevent illness as you age! They are also rich in omega 3 which can help prevent heart disease. And they are a great blood sugar balancing food. I sprinkle them on top of smoothies and yogurt, use them in protein balls and eat them like this!

These are the jars I like to use to meal prep my chia puddings from Amazon:

And these are my favorite brand of chia seeds:

Here is my recipe:

Makes 4 chia pudding pots or one large jar.

2-3 tbsp chia seeds per pot (depending on if you prefer them thick or a little more runny), so 8-12 tbsp total if you make 4 pots

3 cups organic almond milk (like Malk almond milk)

1/2 cup coconut yogurt, I like cocojune plain unsweetened yogurt

1 cup wild blueberries

1 tsp vanilla extract (optional)

2 tbsp honey (optional)


Extra dollop of coconut yogurt

Coconut chips (unsulfered)

Extra organic blueberries

Drizzle of organic honey

In a blender, blend together your almond milk with your wild blueberries and coconut yogurt.

Blend until smooth.

In one large container or 4 individual pots, measure out your chia seeds in to each container. I like 3 tbsp per pot.

Pour in your liquid all the way to the top of each pot.

Give the chia seeds a stir with a fork, mixing very well so no chia seeds are left stuck to the bottom and are incorporated throughout the liquid

Let them sit for 10 minutes and then go back in with your fork and give them another stir to make sure there are no clumps.

Now pop them in to the fridge for 2-3 hours or overnight.

Now they are ready to eat, serve with extra blueberries on top, coconut yogurt, coconut flakes, and a drizzle of honey for a little sweetness as I personally don't add the honey in to the liquid.

Enjoy this delicious breakfast full of goodness to fuel your body at the start of the day!


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