Frankly I’m in a super blueberry mood.

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And it includes peaches! And one of my favorite breakfasts. Or snacks.

Chia pudding! I am no stranger to it but I tend to make it in jars and not bowls. This recipe allows you to eat it fairly quickly. It doesn’t have to sit overnight. You can eat it in about 20ish minutes or so, which is awesome for all you hangry morning people. Or those of you like me, who always forgets it make it the night before. Whomp whomp.

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I have loved the blueberry peach combo FOREVER. You might remember that last year I made a blueberry peach pie that ended up in my recipe disasters, but only because it was so ugly. I plan on mastering it this year. And I’ve made a blueberry peach crisp, which after looking at pictures of? I’m craving like a crazy person. I think it’s one of the best fruit combos there is.

I’ve also made blueberry peach salsa that sits atop chicken tostadas. YES.

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If you’re still unsure of chia pudding, and you’ve heard a million times that it’s like tapioca (which I’ve actually never had!), you can always blend it in a blender super quick before adding your toppings. I’ve done that with chocolate chia pudding before and it is dreamy. Almost mousse-like!

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When drew me to this recipe was how freaking simple it was. The toppings add so much flavor and texture. It’s less trashed up than other chia puddings I’ve made but equally as delish and refreshing. It tastes just like SUMMER. I realize we are about a month out, but with temps in the 80s here, it’s hot and we’re ready.

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AND. This recipe comes from what possibly might be the most brilliantly named cookbook, FOOD SWINGS. It’s by Jessica Seinfeld and isn’t the name just… perfect? I mean, basically all of my food choices are chosen around my mood. I can’t even begin to talk about how much I love this title and book. Last summer when I saw the title on Instagram for the first time, I was like I NEED THAT TITLE.

Pretty much describes my life.

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Anyhoo! I hope this inspires some delicious weekday breakfast decisions! Of course, you can make it ahead of time. And add all sorts of fantastic fruits and treats. Like maybe… probably… white chocolate?

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Blueberry Peach Chia Bowls

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  • 1/3 cup almond/coconut/cow’s milk
  • 2 tablespoons chia seeds
  • 1/2 teaspoon honey
  • 1/4 teaspoon vanilla extract
  • 1 small peach sliced
  • 1 tablespoon sliced almonds
  • handful fresh blueberries


  • Stir together the milk, chia seeds, honey and vanilla extract. Let sit for 15 to 20 minutes, stirring once or twice in that time.
  • Once it sets up a bit (the chia seeds will plump!), cover with the blueberries, peaches and almonds! Eat immediately.

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This puts me in serrrrious summer mode.