Okay potatoheads, a new column and Instagram party has officially begun and it’s called #yournewpotato. Each week, we’ll be picking our favorite Instagram to post on our site AND Instagram, that answers the question “What’s your new potato?” Just make sure to tag us @thenewpotato and use the hashtag #yournewpotato.

From Hamilton the musical to poke bowls and fur loafers, your new potato can be absolutely anything – and we want to know what it is! This week’s winner is Marisel Salazar, of the popular Instagram handle @breadbutternyc

On who she is…

I am a food writer, culinary trend forecaster and digital brand strategist working with NYC restaurants and brands. I ate loads of different foods as a child – I am originally from Panama and have lived in Hawaii, Japan and Madrid, so I am always hungry for the next, best bite.

One of my favorite parts about what I do is traveling around the country working with James Beard award-winning, Michelin-starred chefs and restaurants in a series called Breakfast Club with my colleague Emily Miller of Trends on Trends. We bring creatives, chefs, editors and influencers together in the morning over great food and coffee. I’ve had the opportunity to meet so many amazing people and eat one-of-a-kind food.

On her ideal food day…

Breakfast all day. It would start at Zizi Limona, an incredible Israeli restaurant in Williamsburg, eating far too much crazy baba ganoush and their pillow-like pita. Then I would sip on an iced almond milk matcha latte (love Panatea). Since it’s my ideal food day, I would miraculously be at Jessica Koslow’s Sqirl in LA for lunch, face deep in a sorrel pesto grain bowl (anything in a bowl kills me). Dinner one of two (bang bang) would be at the modern Korean place Oiji for their amazing jang jo rim and loads of kimchi followed by Dishoom in London’s Shoreditch neighborhood for some awadhi lamb. No meal ends until I’ve had something sweet – be it dark chocolate or ice cream (Ice and Vice, Salt and Straw). I’ll be real though; I’ve taken to Amazon and bought Larabars by the case.

On beauty from the inside out…

I am a big believer of eating not only for taste, but for health, which translates into inner and outer beauty. When you eat well, your body will show it. I studied Nutrition in school, so am very focused on food as fuel and it is more a part of my beauty routine than makeup. I add vegetables wherever I can – I love making veggie-rich smoothies with avocado and tons of spinach (easy recipe for orange avocado date smoothie below) and I drink lots of matcha.

I find yoga (Vinyasa and bikram) to be my form of therapy. When I nail my poses and come out of class dripping in sweat, I feel like a rockstar. And when I fall over attempting a difficult pose, there are zero judgments because falling just means that I was trying – which is better than never going for it at all.

I appreciate what my body can do for me – not just what it looks like. I appreciate my legs for being strong enough to run around town for meetings, my eyes for being able to compose a beautiful photo, my back for the flexibility it allows me when I am in yoga, and my brain for the never-wavering persistence, determination and creativity that it allows me to have the kind of work and life I do.

Orange Avocado Date Smoothie

1 peeled navel orange

2-3 Medjool dates

2 big handfuls of fresh spinach

1 quarter ripe avocado

1/4 tsp cinnamon

1/2 cup unsweetened soy or almond milk

2-3 ice cubes

1/4 chopped toasted pecans (optional)

Place all ingredients into a blender and blend until smooth. For some reason, I love garnishing my smoothies with chopped nuts for added crunch. I find pecans work well with this flavor combo.

On why this photo is her new potato…

The architecture of this dish is stunning. The merengue is perfectly composed, and there is enough smoky corn crème revealing itself to add some dynamic element and contrasting color to the muted merengue’s tone (hence, why it was named the most Instagramable dessert last year). It’s as delicious as it looks. I appreciate the effort and thought that went behind this dish.

Don’t forget to read our interview with last week’s #yournewpotato winner.