Homemade Popcorn Seasoning

Homemade Popcorn Seasoning

Tamera Mowry popcorn

Anyone who knows me well knows that I love nothing more than to cozy up on the couch with a glass of wine and a bowl of popcorn … It is seriously one of those little indulgences in life that makes me infinitely happy! One of the best things about weekends at my house is that the whole family will stay in our pajamas literally ALL day, and without fail, popcorn is eventually made.

Recently, I have been playing around with some homemade popcorn seasonings to make my favorite snack even more interesting and tasty (if that’s even possible). I love the idea of homemade popcorn toppings because I love to experiment with different ingredients, and see what flavor combinations I can come up with!

Here are three of my favorite ways to dress up regular old popcorn:

Lemony Kale Popcorn — I love this combo because it’s a sneaky way to add some greens to a snack without that bitter kale taste! In a bowl, take 2 big handfuls of plain roasted kale (I cheat and buy kale chips), break them up with your hands and blend with 2 wedges of fresh squeezed lemon juice, sea salt, and about a tablespoon of grape-seed oil. Then toss it all with freshly popped popcorn.

Parmesan-Rosemary — This one is by far the most savory and indulgent (and the most popular in my house!). Grate 1/2 cup of Parmesan cheese and add it to 3 tablespoons of olive oil, and 1 tablespoon of chopped fresh rosemary. Add sea salt to taste, and then toss it with popcorn.

Salt and Vinegar — This seasoning might just be my favorite of all because it’s so simple and it is like you’re eating an amazing popcorn / potato chip hybrid combo! Combine 1/4 cup white vinegar and 2 teaspoons of fine sea salt in a small spray bottle; shake to dissolve the salt. Spray over hot popcorn.

tamera mowry popcorn seasoning

I hope you guys love trying out my favorite popcorn toppings!

Xx

Tamera

 

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Fall Wine Pairing Guide

Now that it’s *officially* November, I’m realizing just how much I’ve missed Napa in the fall. Everything about it is perfect, but obviously one of the best things about wine country is, well, the wine. Lately seasonal pairings have been on my mind, like how to make the most of not only the abundance of fall wines, but the incredible seasonal foods and all the opportunities for entertaining November and December bring. The world of wine is straight up enormous, so if you haven’t read my wine 101 post, you might want to before checking out these pairings!

Fall Wine Pairing Guide via Tamera Mowry

Red Wine

Reds generally scream fall because they are often richer and more robust than white wine, and pair well with hearty meals and comfort foods you see this time of year. Even so, there are a few types that really make the most of the complex, warm flavors that seasonal dinners often come with. A few choices:

Pinot Noir with pumpkin, squash, carrots, and other veggie-focused dishes, because it’s a mild red that’s well suited to bring out these flavors without over powering them.

Zinfandel with hearty and creamy pasta dishes, even those mushroom and fall vegetable dishes above. Again, not quite as rich as red meat, but full enough for a light red.

Cabernet, Merlot, or blend with roasts, steaks, meat-heavy dishes. This can vary quite a bit, but you essentially want to match up the richness of the meat with that of the wine so that one taste isn’t overpowering the other. A pork roast for example will pair well with a red blend, while steak might be better for merlot. Also, if you’re pairing with sweet sides like a cranberry on Thanksgiving, keep in mind that you may want something a little more mild like a Zinfandel to work with both.

Fall Whites

If you’re a white wine drinker, don’t fret! Don’t overlook the power of a good white this time of year! There’s actually a surprising amount of seasonal pairings to put on your shopping list, and you don’t have to wait until warmer weather rolls around again. My suggestions:

Chardonnay with mushroom dishes and classic chicken-based meals. The more robust the meal is, the more full-bodied you want your white to be, so an oaky or buttery Chardonnay can be amazing. If you prefer white to red, you might try this instead of Pinot Noir with the vegetable ideas above.

Sauvignon Blanc goes well with many spring dishes but for the fall it can be paired with poultry and fish as well as cheese and charcuterie boards if you are looking for a crisper, fruitier taste than Chardonnay.

Try a Gewürztraminer, a fruity Chardonnay OR a Pinot Noir or Zinfandel for meals that contain varying levels of sweet and savory – such as those big family spreads like the ones served on turkey day. Or, opt for sparkling.

Dessert Pairings

Pinot Gris with pumpkin pie

Sparkling wine with pear dishes like tarts and pies

Riesling with apple pie (or if you’d like a red, Pinot Noir, depending on the recipe!)

And as for sparkling – we all know there are plenty of things to celebrate this time of year. Don’t forget to break out the bubbly when a celebration calls for it!

Are you doing any entertaining this fall? And, what other fall topics should I cover here on my site? I’m all ears!

Xx,
Tamera

Gluten-free Sweet Potato Banana Muffins

Hey everyone! If you read Agatha’s last post with ideas for on the go snacks, you’ll love this gluten-free recipe she’s sharing today. It’s healthy, yummy and kids of all ages will ​devour it!

Gluten-free Sweet Potato Banana Muffins

This is our all time favorite wholesome on the go snack that has grown with our kids throughout the years. Even at 10 and 17, they still enjoy it today.

Gluten​-f​ree Sweet Potato Banana Muffins

Ingredients:
1 cup mashed cooked sweet potato
1 cup mashed banana (2 ripe bananas)
½ cup oat flour
1 tablespoon hemp seeds
¼ teaspoon cinnamon
4 eggs
1 teaspoon vanilla
¼ almond butter
½ teaspoon cinnamon

Directions:
1. Mix mashed banana and sweet potato in a bowl and set aside.
2. In a mixing bowl, whisk egg; add almond butter and mix well; add cinnamon, mix.
3. Add the banana sweet potato mixture into the mixing bowl and mix.
4. Fold in oat flour and hemp seeds until well incorporated.
5. Grease mini muffin pan (toddler friendly size) using a tablespoon spoon batter in and bake at 350 degrees for 25 minutes or until toothpick comes out dry.

Enjoy!

Agatha

Healthy On The Go Snack Ideas

Today’s post is by Agatha, the founder of Yummy Spoonfuls. This month, she’s sharing her favorite on-the-go snack ideas that your little ones will go crazy for. 

Nutrition-packed snacks fill in the gaps between meals, and ensure that kids of all ages gets all of the vitamins, minerals, antioxidants, essential fats, protein and fiber needed for developing brains and bodies. This makes snack time a big part of their lives, especially since some have as much as three snacks a day.

‘Snack food’ is not just about nutrition, it is a great opportunity to help train our kids palette when they are younger to enjoy a wide variety of healthy flavors. Those foods that they might not eat on the table they sometimes will eat on the go. There’s a whole world of deliciousness out there just waiting to be tried! When my boys were younger every weekend we would try a different fruit and vegetable from all over the world that we could find at our farmers market. Those of you following me on social media see videos of my kids eating raw veggies, including okra, like candy. Here is what has worked for us… and a few of our all time favorite snacks that are perfect on the go:

Healthy On The Go Snacks

My #1 rule when it comes to snacks: Avoid calorie-dense, low-nutrient foods such as desserts, sugary, overly-processed and salty package snacks. Instead, I turn to fresh fruits, vegetables, homemade bake goods like muffins, chips, breads, etc. that are sweetened with raw honey and fruits. I know this doesn’t sound very convenient but trust me, healthy snacks take just a little preparation and the payoff lasts a lifetime.

(If you are totally not into homemade snacks make sure you look for some that are high in protein, vitamins, minerals, and fiber, but relatively lower in calories, total fat, saturated fat (no trans fat), sugar and sodium. And read labels and fine print.)

Our Favorite On The Go Snacks:

Raw-licious veggies. Raw vegetables provide variety, like romaine lettuce leaves, cucumbers, carrots, cauliflower, zucchini ribbons, broccoli etc. If your kids are into dips you can make an easy plain yogurt dip with a pinch of sea salt. (Steam veggies for the younger kids like asparagus tips, sweet potato, squash chunks, whole green beans, broccoli florets, etc.)

Fruity snacks. Raw organic fruits, dried fruits, fruit leather, and frozen purees can all be pre-packed and ready for on the go snacks.

Homemade/baked goodies. Muffins sweetened with fruits and veggies and packed with nutrient dense seeds like flax, hemp and chia. Tortillas filled with nutritious goodies, whole grain cookies, toast, granola bars, protein bars, popcorn balls, roasted nuts, boiled eggs, avocado/nut butters/homemade jams on toast, etc.

Dairy or non-dairy yogurt. Watch out for flavored yogurt and milk, though—even organic brands often contain loads of sugar. Buy plain yogurt and sweeten you’re your own fresh fruits and/or raw honey.

Remember you can never go wrong with nature’s best snacks: fresh fruits and vegetables made at home or baked at home can be made into an on the go snack. The possibilities are endless. Explore with your kids and always remember that quality matters. Check back later when we’ll share our favorite wholesome snack here on TameraMowry.com!

Love and light,
Agatha
www.yummyspoonfuls.com

3 Ways To Get Kids To Eat

You don’t have to necessarily have a picky eater on your hands to struggle getting your little ones to eat their fruits and veggies and other healthy meals. I don’t know how or why, but children figure out early on that if it’s good for you, it must not taste good, and they stay away! Lol. Over the past couple years I’ve developed methods for when Aden’s feeling stubborn, and I totally plan to use these tips on Ariah when necessary!

3 Ways To Get Kids To Eat

Give them a choice. Most kids (okay, people!) will choose a cookie over a banana in a heartbeat. But if there’s two different healthy options in front of them, there’s a good chance they’ll forget about any alternative they can’t see and just focus on the task at hand: making a choice. Giving children a choice allows them to feel more in control of the situation, and even like they’re helping with the meal planning and prep.

Get sneaky with ingredients. Obviously the first method isn’t always going to work – who hasn’t dealt with kids who flat out refuse to eat certain things? Luckily sometimes it only has to look like a favorite dish to be kid-approved. This little trick is perfect for those meals that are healthier versions of family faves, like the sweet potato pancakes from my most coveted kids’ cookbook, Deceptively Delicious. Having a cookbook on hand really helps in those panicky, “He won’t eat anything” moments, but over time you’ll find which healthy ingredients you can get away with sneaking in, no questions asked.

Go in as a family. Kids are smart; it’s a blessing and a curse! If they don’t see the broccoli being eaten off your plate, they won’t be touching theirs. If they see you hitting the cupboards during every TV commercial, they’ll assume that’s just a good way to pass the time. You don’t have to wage an all-out war on sugar (it really depends on your personal diet), but in general setting a positive example not only helps kids form good habits, it keeps moms and dads in check with their health goals too. There are a lot of reasons parents want to set a good example, and this one is especially rewarding.

Got any sneaky tricks to share when it comes to kids’ diets? Let me know!

Xx,
Tamera

Bunless Turkey Burgers

One of my favorite things about summer is being able to grill up some good meals. This turkey burger was one of the best meals of the week, despite it being totally light and healthy! If you make sure to get a high quality, lean package of ground turkey it will often be much lower in calories and fat than beef. Once you learn little tricks to make your meals healthier you start to realize you don’t actually need all the bad stuff. For this low carb meal I replaced buns with lettuce, mixed in fresh herbs from our garden, and instead of a heavy side went with a cucumber salad.

bunless-turkey-burgers

Bunless Turkey Burgers

INGREDIENTS

1lb ground turkey
salt & pepper
fresh herbs, finely chopped + extra for garnish
8 pieces hearts of romaine for the “bun”
Worcestershire sauce to taste (if desired for a kick of flavor)
4 slices cheddar cheese (optional)
1 avocado, sliced
1 tomato, sliced

INSTRUCTIONS

Combine ground turkey, herbs, salt, pepper and sauce and form into 4 patties and grill or cook in a skillet over medium heat. Add cheese just before finishing up. Then, place patties on fresh lettuce leaves and top with a slice of cucumber, avocado and herbs for garnish. Enjoy.

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Xx,
Tamera