Erica Batterman

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I am the foodie behind BOWL OBSESSED residing in Fort Worth, TX. Yes, I love eating out of bowls but more importantly filling my bowl with wholesome, vibrant recipes! My goal is to offer inspiration and have my audience counting colors rather than calories. My passion is developing healthy recipes and sharing them with my Bowl Obsessed community.

I love using my platform to educate others about real food and the benefits of health from the inside-out, as it has done wonders for me.

My audience trusts my authenticity and story-telling style and I love any opportunity I can get to work with other like-minded brands, partner with them and share their stories as well.

My current interests are all things health and wellness, networking, traveling and love attending events! I would love to expand more into traveling and potentially some media appearances/hosting events.

Member Since DECEMBER 12, 2019
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Social Audience 16K
bowlobsessed.com Last Month
  • Moz DA 16
bowlobsessed 15K Last Month Last 3 Months
  • Posts 0 0
  • Engagement Rate 0.0% 0.0%
  • Sponsored Posts N/A N/A
  • Sponsored Engagement Rate N/A N/A
  • Avg Likes 0 0
  • Avg Comments 0 0
Categories
  • Career Advice
  • Events and Attractions
  • National & Civic Holidays
  • Food & Drink
  • Barbecues and Grilling
  • Cooking
  • Desserts and Baking
  • Healthy Cooking and Eating
  • Vegetarian Diets
  • World Cuisines
Highlights
Four Ingredient Raw Cookie Dough Bites

You can use any flour that you want, I just haven’t tried it with other flour yet. I used Julie’s Real Coconut Vanilla Bean Cashew Butter Heat the maple syrup on the stove-top on medium-high until it begins to bubble; remove from heat and whisk in the nut butter. Let the dough chill in the fridge for 30 mins, then add in chocolate chips; Press the chilled dough into a lined loaf pan. I just love mini chocolate chips, but you could add sprinkles, nuts, cookie crumbles, or even your favorite candy bar chopped all up in there.

No Bake Turmeric Latte Tahini Bombs

They take a total of about 10 minutes and require minimal ingredients, not to mention my favorite part: they require absolutely no baking at all! You can store them in your fridge or freezer so you have a quick and tasty snack or something to satisfy that sweet tooth. You can store them in your fridge or freezer so you have a quick and tasty snack on hand. Set them in the fridge on a lined baking sheet for an hour before adding chocolate drizzle.

Savory and delicious for Fall

n’t know how many times I’ve made a pumpkin recipe and had a little bit of pumpkin leftover. The recipe just calls for 1/4 cup of canned pumpkin, which makes it the perfect way to use up a bit of extra pumpkin that’s often leftover during Fall baking season. It’s perfect to mix in warm oats, pancakes, waffles, toast, even blended in coffee. I chose to use Truly Grass-fed Butter for this recipe and absolutely loved it!

Grain-free Pumpkin Bread with Chocolate Chips

Alrighty, folks, this Grain-free Pumpkin Bread NEEDS to be on your Fall-baking list! Besides all the health benefits of pumpkin, THIS grain-free pumpkin bread is also dairy-free if that’s important to you, ( minus the chocolate chips; be sure to adjust accordingly). Firstly, you need is 2 mixing bowls for mixing the wet and dry ingredients separately, secondly, fold in the chocolate chips at the end before pouring into the loaf pan to bake. Transfer batter to the prepared loaf pan, sprinkle the rest of the chocolate chips on top of the batter.

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