Feelin’ smoothy

I can’t help it. Fried eggs in buttery toast call out most mornings, no matter the weather, my mood or if it’s bathing suit season. But I know I need more fruits and vegetables — everyone does — so why not shove ‘em in at breakfast? The weather and the bounty at the Farmers Market make it a great time for smoothies, which are about as fool-proof a dish as it comes. Using fresh seasonal berries and peaches, or year-round sweet potatoes and bananas, the only other things required are liquid or ice, and a decent blender. Pennington Biomedical Research Center Wellness Coordinator Rosemary Beall developed this recipe, which won “Reader Recipe of the Month” in Robert Kennedy’s Oxygen Women’s Fitness magazine. Share your favorite smoothie magic below.

Sweet Potato Protein Smoothie

By Rosemary Beall

1 small sweet potato, baked, cooled, unpeeled

1 scoop low-carb vanilla whey protein powder*

Dash of pumpkin pie spice

1 cup water

*If you prefer, substitute a cup of nonfat vanilla yogurt, and adjust water to reach desired consistency.

*Directions: Bake a batch of sweet potatoes at 350 for one hour. Let them cool in the fridge overnight. Blend one sweet potato with other ingredients until smooth. Keep leftover sweet potatoes for use later in the week. For best results, drink 30 minutes to 1 hour before or after working out. As good as dessert, only much better for your waist!