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Photo: By Chloe/Mikey Pozarik
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Apparently, vegan pastries are the new breakfast of champions—because that’s how chef/entrepreneur Chloe Coscarelli starts most of her workdays, and the girl is on fire.

Let’s count up her recent successes, shall we? She and business partner Samantha Wasser recently cut the ribbon on their first By Chloe restaurant in Los Angeles, located inside Whole Foods’ buzzy, millennial-friendly 365 grocery concept. This week, the pair opened a second New York City location, this one in the Flatiron District (it’s on 22nd Street—you’ll know it by the swing in the window), with another one coming later this summer to Lafayette Street in SoHo and South Street Seaport by the end of the year. A Boston expansion is also in the works, with cafes at the Seaport District and Fenway Park on deck for fall.

And as if this weren’t enough, the duo is also prepping to open a standalone bakery, Sweets by Chloe, next door to the West Village flagship (which celebrates its one-year anniversary in July). When it debuts later this summer, says Wasser, “it’ll have new sweets and treats that you can’t find at our other By Chloe locations.” (Clearly, that recent lawsuit isn’t slowing down the brand’s rapid growth rate.)

You’d think there wouldn’t be much time to develop new dishes, but that’s not the case—vegan smoothie bowls are being rolled out at the newest outposts (right now, that means Chelsea in NYC and Silver Lake in LA), just in time for summer. “We were really excited to bring a delicious vegan alternative to the growing trend of smoothie bowls in LA,” Coscarelli tells me. “We loved how it turned out so much that we are bringing it to the East Coast, featuring it as one of the new breakfast items at our 22nd Street location as well!” (That shop opens at 7:30 a.m. daily, with a full morning menu.)

Dubbed the Purple Rain smoothie bowl, it might give the guac burger a run for its money on the photogenic front.

Can’t wait to try it? We’ve got the recipe for By Chloe’s Purple Rain smoothie bowl below—prepare to take your power breakfast game to another level.

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By Chloe’s Purple Rain Smoothie Bowl

Yields 4 servings

Ingredients
Purple Rain Smoothie
1 cup mixed raspberries, blueberries, and strawberries
1 banana
1 Tbsp almond butter
4 cups almond milk
1/3 cup apple juice
1 tsp chia seeds
2 Tbsp agave

Purple Rain Toppings 
1 Tbsp almond butter
1 Tbsp goji berries
1 Tbsp coconut flakes
1 tsp chia seeds
1/2 banana, sliced
7 blueberries
1 Tbsp apple, diced
2 Tbsp granola

1. Add all smoothie ingredients to a high-speed blender and puree until smooth.

2. Divide the smoothie into four portions and cover with toppings.

By Chloe, 2520 Glendale Blvd., Los Angeles, CA, 90039; 60 W. 22nd St., New York, NY, 10010; 185 Bleecker St., New York, NY, 10012; www.bychefchloe.com 

Now that breakfast is sorted, check out these portable salad recipes for on-the-go lunching, 15-minute dinner recipes you’ll want to make every night, and the frozen desserts that will give you a (healthy!) energy boost.

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