Get your Brooklyn Bred at your local grocery store. If they don’t sell them, visit their website you can complete a form to give to your grocery store 🙂
photo by taniacolamarino.com
Sweet Potato Smoothie Bowl by Fabyoufit
Breakfast is the most important meal of the day, in my opinion, so I like start my day by consuming something healthful. I love eggs, but on those rare occasions I want to switch it up, I opt for a smoothie bowl. Not only are they easy to make, they’re fun.
During the fall/winter season, I like to use sweet potato or pumpkin puree as my base. Add whatever toppings you like, within reason. Remember, we’re talking about healthful options like fresh fruit, nut butters and seeds. Be creative, there’s no right or wrong. Let your taste buds decide for you.
Sweet Potato Smoothie Bowl
2 medium sweet potatoes
1 cup rice milk or milk of your choice
½ tsp Cinnamon
½ tsp ginger
½ tsp vanilla
2 frozen bananas
Handful ice cubes
Chia, flex, hemp seeds
Bake Sweet Potato at 450 an 1 hour 15 minutes. Let cool for 10 minutes. Scoop out sweet potato and discard the skin. Refrigerate 1 hour or overnight. Toss into blender with other ingredients. Blend well in Vitamix or (whatever blender you have on hand) until desired consistency, should be slightly thick. Remember you don’t want your toppings to sink to the bottom. Pour into bowl, add toppings. The rest is history!
*Substitute sweet potato with pumpkin puree
*Try using organic products when possible.
This is going to be the 1st of many recipe collaborations with blogger Jennifer Pineiro of Fabyoufit.net. Follow her on Instagram!
She created this amazing Mango Chicken Salad served with oven baked plantain chips. It’s naturally gluten-free, healthy, fresh and seasonal.
I tasted it and yes, it is as good as it looks! For fun, save your mango shell and serve in there. Saves on plates and plus…it’s so purdy!
I am on this journey to cleaner eating. You all know I love something sweet! So, my friend Sylvia, who is vegan, gave me this recipe that she got from Trader Joe’s.
I am in love…it is the perfect balance of salty and sweet, cool and refreshing. Who would have known that clean eating would be so much fun! Thank you Sylvia!
If you are vegan, you can substitute the feta cheese with salted cashews ( another tip from Sylvia…LOVE her!)
A big thank you to My Prop Closet for the amazing galvanized cake stand!
I had the pleasure of working with Scott Carpenter and the team at Savor Street.
Savor Street has been in Berks County since 1884, than known as “Bachman Pretzels”.
I can tell you that though years have passed, the passion and love for America’s favorite snack has remained the same…Do it with love!
I loved being in the factory and see the time and energy that goes into making each amazing snack.
Please take a look at their new site that I had the priveledge of working on with their marketing team and visionaries.
I had the pleasure of photographing and writing for Bake Magazine in the March 2015 issue.
The story and images are about Madison Lee of Madison Lee Cakes, located in Brooklyn, NY.
Please take some time to read her story…She is an inspirational artist with more than a passion for sugar!
This is her signature birch cake. Please click on the image…it’s a gorgeous cake!
The next time you are in Brooklyn, NY- make sure to stop by Madison Lee’s Cakes!
all images by Tania Colamarino (c)
Ok loves! This was an answer to a morning breakfast favorite. I wanted to make something bite size but packed with a sweet punch of salty and sweet.
Click the upper right hand corner of the recipe box to print and save.
My kids and husband LOVED them! I love these so much I will be making a different variety of them so stay tuned! Don’t forget to subscribe to my blog to get all the latest recipes and updates.