October | 2016 | dr. stacey naito's blog

The following 8×10 images are available for purchase, and can be autographed with a personal message. All photographs are COPYRIGHT PROTECTED by the respective photographers. Each image is 8″ X 10″ in format, and will be mailed to you in a rigid photo mailer.

Each image is $15.00 USD which includes autograph and shipping costs.

Please email me STACEY@STACEYNAITO.COM with your requested images and your mailing address, and I will provide payment info at that time.

WHITE CROP TANK – Taken by Trudge Photo in June 2014:

BLUE MALIBU – Taken by LHGFX Photography in March 2014:

KIMONO WARRIORESS – Taken by Second Focus Photography in March 2013:

WHITE TROPICS – Taken by LHGFX Photography in July 2013:

SILVER STANDOUT – Taken by Chaz Photographics in August 2013:

**NEW**
GREEN MICRO BIKINI- Taken by Chaz Photographics in 2015:

You can use either sweet potatoes or yams for this clean and delicious recipe! I used to make very large batches when I was still competing, and think this recipe and the yield are perfect for those who do their food prep ahead of time. I don’t peel the potatoes beforehand but you can certainly do so if you wish.

DR. NAITO’S SHAKE AND BAKE SWEET POTATOES

Preheat oven to 450 degrees Fahrenheit.

INGREDIENTS:
5 pounds sweet potatoes or yams, washed and cut into one-inch sections

1/2 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons pure vanilla extract
1 tablespoon pumpkin pie spice
1 tablespoon cinnamon
1 teaspoon ground cloves

Place cut sweet potato sections into a clean kitchen trash bag. Mix remaining ingredients in a bowl, then pour into bag. Twist bag closed and shake mixture so that it coats the potatoes evenly. Place coated potato segments in a large baking dish which has been sprayed with non-stick cooking spray.

Bake for 45 to 50 minutes or until slightly tender.