Zucchini Noodle Pasta with Creamy Avocado Sauce

Tamera Mowry Recipe

As a mother and wife, I am always thinking about what everyone else wants … And especially what everyone else will eat. With two children at different stages of eating, and a husband, it is not always the easiest task! Often times when my husband is out of town, it becomes all about the children’s dinner and I kind of just pick and snack on whatever is in the kitchen.

Recently I decided there had to be a quick, easy and healthy meal I can whip up for myself, and that is when I discovered zucchini noodles! I am now hooked — Turning vegetables into noodles is genius!

What is the most appealing about cooking a meal with zucchini noodles is they are versatile and extremely quick and easy to make. Even if I am making a regular pasta for the family, I can easily replace the pasta noodles with zucchini noodles for myself to keep the dish healthier.

I’m so excited to share with you guys the recipe I have been making for my zucchini noodles lately. It uses an avocado sauce that tastes rich and creamy and is so much healthier than a traditional wheat-based pasta noodle.

I hope you love this recipe as much as I do! I would love to know how your dish turns out if you make it!

Xx
Tamera  

zucchini noodle pasta

Zucchini Noodle Pasta with Creamy Avocado Sauce | Serves 2 people | Cook time: 15min
Recipe is gluten free, dairy free, paleo and can be made vegan

Ingredients:

  • 1 large zucchini to use in a spiralizer. I also buy zucchini noodles pre-made from the grocery store.
  • 1 large, ripe avocado
  • ½ teaspoon sea salt
  • ½ teaspoon lemon juice
  • 1 tbsp of olive oil
  • ½ cup of fresh basil leaves
  • Small handful of basil leaves for garnish
  • 1 organic chicken breast, cooked and sliced
  • ground pepper to taste
  • ¼ cup of pine nuts to garnish on top

Directions:

  • Wash and spiralize your zucchini using a Spiralizer, or a Julienne Peeler (or remove store-bought noodles from the package).
  • Lay your zucchini noodles out on clean paper towels and gentry press to remove as much water form them as possible.
  • Put the spiralized zucchini in a large bowl, sprinkle half of the salt over the zucchini and give it a good mix. Set aside.
  • Meanwhile peel the avocado, remove the pit and put it in a blender or food processor. Mix it with the rest of the salt, the lemon juice, fresh basil leaves and ground pepper until it’s a smooth avocado cream. Taste it and add more salt or lemon juice to taste.
  • In a medium skillet, add your zucchini noodles and olive oil and sauté over medium-high heat for 2 minutes.
  • After 2 minutes, add your avocado sauce (mixing well) and heat for one more minute — You do not want to overcook the zucchini.
  • Remove from heat and divide your zucchini pasta into two bowls. Place the chicken, remaining basil leaves and pine nuts on top.

Enjoy!

Fudgy Avocado Brownies with Frosting

Tamera Mowry Brownie Recipe

Avocado Brownies Recipe

I love to bake, and I especially love to bake over the holidays. Since most of the traditional baked goods recipes are full of sugar, I am always searching for healthier versions of the sweet treats that my family loves. I recently made these Fudgy Avocado Brownies with Frosting (hear me out), and they were a hit!

They were extremely moist (and like their name, fudgy), and just the right amount of sweet. The avocado in the recipe replaces using any butter or cream, and you don’t even taste it. Instead, they create a creamy and chewy texture that is really good — Even my husband liked them, and he’s got a sweet tooth. What makes this recipe especially appealing to me is that it is paleo, gluten free and doesn’t include refined sugar or dairy. I just love showing my children that you can make yummy treats that are better for you.

When I made this recipe, I baked the brownies at night, and opted to frost them in the morning. I have to say, overnight the brownies settled, and became even better and more dense than when I pulled them out of the oven. I highly suggest letting your brownies sit for a few hours before frosting them.

I hope you guys like this recipe as much as I do! Let me know if you make them, and how they turn out!

Xx
Tamera

Tamera Mowry and her son Aden

Fudgy Avocado Brownies with Frosting | Yields 9 brownies
Recipe from Half Baked Harvest

 

Brownie Ingredients:

  • 4 Ounces Enjoy Life vegan chocolate chips chopped + divided
  • 2 Ripe avocados pitted + skins removed
  • 3/4 Cup coconut sugar
  • 2 Teaspoons vanilla
  • 2 Organic eggs
  • 1/2 Cup cocoa powder
  • 1/2 Cup almond flour
  • 1/4 Teaspoon salt
  • Cacao Nibs (to sprinkle on top, optional)

 

Frosting Ingredients:

  • 1/3 Cup real maple syrup
  • 1/4 Cup coconut oil
  • 2 Ounces Enjoy Life vegan chocolate chips
  • 1/3 Cup cacao powder

 

Brownie Directions:

  • Preheat the oven to 350 degrees F. Line an 8×8 inch pan with parchment paper.
  • Melt 2 ounces vegan chocolate chips in the microwave or over a double broiler until melted and smooth. Add the avocado, coconut sugar and vanilla to a food processor and puree until completely smooth and no clumps of avocado remain. It helps to scrape down the sides of the bowl once or twice.
  • Pour in the melted chocolate and puree until smooth and combined. Add the eggs and process until the eggs are combined. Now add the cacao powder, almond flour and salt. Pulse until the mixture is just combined. Remove the blade and stir in the remaining 2 ounces of chocolate chips.
  • Evenly spread the mixture into the prepared baking pan. Bake for 30-35 minutes or until the brownies are just set. DO NOT over bake or these will become cakey. Allow to cool before frosting.

 

Frosting Directions:

  • In a small sauce pan, melt together the maple syrup, coconut oil and dark chocolate over low heat until melted and smooth.
  • Remove from the heat and stir in the cacao power + a pinch of salt. Pour the frosting over the brownies and spread in an even layer.
  • Sprinkle with any desired toppings. Place the brownies in the fridge and allow the frosting to set 30 minutes to 1 hour.
  • Cut in bars and store in an airtight container in a cool, dry place or in the fridge.

No-Bake-Baking Chocolate Almond Butter Cups

tamera mowry almond butter cups

almond butter cups

I recently made these Chocolate Almond Butter Cups, and I am so excited to be sharing the recipe with you guys! They are a healthier twist on traditional chocolate peanut butter cups, and let me tell you, they taste amazing. They are just sweet enough to cure any sugar craving, but have zero refined sugar in them (which I love).

Aside from the fact that they are just plain delicious, this recipe also has some other great selling points: First, you can make and store these cups in the freezer for up to a month, making them the perfect last-minute dessert to keep on hand. Second, they require no actual baking — And it is almost impossible to mess them up, so anyone can make these! Finally, the recipe is paleo, gluten free and can easily be done dairy free and vegan by using vegan chocolate chips (like I did) — Making the recipe a great option to bring to a party, because it complies with a lot of different dietary restrictions.

Overall, this recipe was a big win! I feel so much better keeping treats like this in my house because I know that I’m feeding my family a dessert that is not processed, or packed with artificial flavors and sugar.

I hope you guys like these as much as I do! Please let me know if you try making them, and how they turn out for you!     

Xx
Tamera

tamera mowry dessert recipe

No-Bake-Baking Chocolate Almond Butter Cups | Yields 12 | Total Time: 45 minutes

Ingredients

  • 1 Cup of smooth organic almond butter
  • ½ Cup unsweetened shredded coconut
  • 1Tbsp of organic coconut oil
  • 1Tbsp of agave syrup
  • Pinch of salt
  • 1 Cup of chocolate chips, melted … I used Enjoy Life Chocolate Chips

Instructions

  • Place almond butter, coconut, coconut oil, agave syrup and salt in a food processor and puree until smooth
  • Using a mini muffin tin (I used this BPA free one), place a spoonful of the mixture into each cup
  • Evenly pour the melted chocolate on top of each spoonful of the mixture (so the cup is about half mixture and half chocolate)
  • Freeze the muffin tin for 30 minutes until hard
  • Using a knife, pop each individual cup out of the muffin tin
  • Store your cups in the freezer in an air tight container

Easy Skillet Apple Crisp

tamera mowry

skillet apple crisp

One of the many reasons I love fall is because of the baking! This time of year always inspires me to get creative in the kitchen and to use seasonal ingredients like apples and pumpkins in my recipes. I also love to experiment in the kitchen, and try out recipes ahead of time that I think would be good for Thanksgiving. However, I am also doing my best to make sure that my family and I are eating as healthy as we can. That’s why I was so excited to come across this recipe for Easy Skillet Apple Crisp from Every Last Bite.

The recipe is paleo, vegan and refined sugar free — And you would seriously never know it! It is unbelievably delicious, and has just the right amount of sweetness. I love that I could serve or bring it to any holiday dinner, and it would comply with almost any dietary restriction (which is very hard to do with a dessert!). The recipe uses almond flour, walnuts and shredded coconut to create a crispy topping, that you would never know didn’t have grains or dairy in it.

When I made this recipe, I prepared 1.5x the amount of topping, because my skillet was pretty large, and I needed more topping to fill it. I would recommend having extra topping ingredients on hand, just in case you find that you also need a little more.

You can also prep this recipe the night before if you need to! Simply cook your apples 80% of the way, remove the skillet from heat, and cover tightly with tin foil. For the topping, make it ahead of time, and then store it in an air-tight container in the fridge. When you are ready to finish your recipe, re-heat your apples, finish cooking them on the stovetop, and then add your crisp topping and bake in the oven.

I will definitely be making this Easy Skillet Apple Crisp again this holiday season! I hope you guys enjoy it as much as I did!

Please let me know if you make this recipe, and how it turns out for you! I would love to see!     

Xx
Tamera

everylastbite recipe

Easy Skillet Apple Crisp | Prep time 5 mins | Cook time 20 mins | Total time 25 mins | Serves: 4

Grain/Gluten Free, Dairy Free, Paleo, SCD Legal, Vegan, Refined Sugar Free
Recipe created by Every Last Bite

 

INGREDIENTS

Apple Filling

  • 5 apples
  • Juice from ½ lemon
  • 2 Tbsp coconut oil
  • 11/2 Tbsp honey (or maple syrup if vegan)
  • 1 Tsp vanilla extract
  • 1 Tsp cinnamon
  • ¼ Tsp nutmeg

 

Crisp Topping

  • ¼ Cup coconut oil, melted
  • 2 Tbsp honey (or maple syrup if vegan)
  • 1 Tsp cinnamon
  • Pinch of salt
  • ½ Cup almond flour
  • ¼ Cup shredded unsweetened coconut
  • ⅓ Cup walnuts, roughly chopped

 

INSTRUCTIONS

  • Preheat the oven to 390 degrees Fahrenheit
  • Peel and core the apples and cut them into small chunks. Place them in a bowl and top with the lemon juice to stop them browning.
  • Place the skillet on the stove on medium-high heat. Add the coconut oil, honey, vanilla extract, cinnamon and nutmeg to the skillet and cook for approximately 2 minutes until hot then add in the apple pieces and stir to coat them in the sauce.
  • Cook the apples for approximately 8 minutes until they are soft.
  • While the apples are cooking, in a bowl stir together all of the ingredients for the topping. Spoon the mixture evenly over the apples. Bake in the oven for 10 minutes until the topping is golden in color.
  • Serve the crisp topped with coconut whip or lemon cream

I Tried And Loved Model Meals

TAMERA MOWRY

MODEL MEALS 2

Eating healthy and staying active have become bigger priorities for me lately. Not only because I know I should eat well and exercise, but because it makes me feel so good when I am treating my body well. I am a better wife, parent and person in general, when I feel like I am taking good care of myself (aren’t we all?). Even though I am usually on-the-go, I refuse to sacrifice my health and diet just because I am busy!

That’s why I was excited to have a friend recommend Model Meals to me— A twice-weekly meal delivery service that offers incredibly tasty and flavorful dishes that are nutritious and work with my goals of clean eating. I will admit, I was a little skeptical at first about how good these meals would really be, but I was genuinely so impressed with every single meal that arrived!

MODEL MEALS 3

MODEL MEALS 4

Model Meals was founded in 2015 by Danika Brysha and Camille May with a mission to make healthy eating as convenient and delicious as possible. The Model Meals chefs create a Whole30 approved, 100% Paleo menu every week. These meals are then personally delivered to each client’s doorstep every Sunday in eco-friendly packaging. All meals are exclusive of dairy, soy, gluten, legumes, refined or added sugars, alcohol and GMOs.

I love that they use fresh and local ingredients and create menus that are seasonally-based. Additionally, all of their meat is also responsibly raised. It really feels like you have nutritionist and a chef cooking custom meals for you!

Ordering online is very easy and convenient, and they also carry a selection of other products like fresh juices and protein bars. Twice per week I log on to their site, pick my meals, and know that I am going to have amazing and healthy meals all week long!

Model Meals is based in a commercial kitchen in Santa Ana, California, the company currently serves the Southern California area from Santa Barbara to San Diego, and the San Francisco Bay Area. To learn more about Model Meals, please visit their FAQ page!

If you are in California and try out Model Meals, let me know! I would love to know if you enjoy them as much as I do!   

Xx
Tamera

This post is in partnership with Model Meals.

Grilled Chicken And Vegetable Skewers

Tamera Mowry Recipe

My family is BUSY — I’m sure a lot of you guys can relate! Between work, school, activities and commitments, our schedule is beyond packed. Often times, that means that making healthy dinners for my husband and I tend to fall to the bottom of the priority list. Once the kids are fed and taken care of, my husband and I then have to tackle what we are going to eat.

I am however very committed to eating healthy, and I am always on the hunt for recipes that are easy, nutritious and delicious. Recently, I put together these Grilled Chicken and Vegetable Skewers, and I have to say, they turned out so great! The dish is easy to make, tasted fantastic on top of a kale salad, and was super healthy. The skewers are topped with pesto (I used a vegan pesto), which gives the dish amazing flavor!

What I also love about this dish is that you could easily switch up the selection of vegetables (go for fresh seasonal veggies!) and protein to keep it interesting, or to match any dietary preferences or restrictions. Some ideas I plan on trying next are swapping the chicken for beef, and also adding brussels sprouts and artichoke hearts.

I hope that those of you who are on the hunt for healthy dinner options love this recipe as much as I do! Please let me know if you try it!    

Xx
Tamera

Tamera Mowry Grilled Chicken

Grilled Chicken and Vegetable Skewers | Serves 2 | Total Time: 30 minutes

 

Ingredients:

  • 2 large organic chicken breasts, cubed
  • 3 tbsp olive oil, divided
  • 1 cup of broccoli florets
  • ½ a zucchini, cut into 1 inch cubes
  • 1 cup of cremini mushrooms
  • ½ yellow squash, cut into 1 inch cubes
  • ½ cup of pesto
  • Salt and pepper to taste
  • Wooden skewers

Directions:

  • In a large skillet, combine 1tbsp of olive oil and cook your chicken until it is 95% done. Remove from heat and set aside on a plate.
  • Return the skillet to the stove, and add all of your vegetables and remaining olive oil. Cook your veggies until they are tender, but not brown. Remove from heat and set aside on a plate.
  • Assemble your skewers with a mixture of chicken and vegetables and add salt and pepper to taste. Once all your skewers are full, carefully place back into your skillet, and continue to grill them over medium heat. Grill them until both the chicken and vegetables start to brown.
  • Remove from heat, and plate over a salad of your choice.
  • Finally, spoon pesto over top of your skewers and salad as light dressing.
  • Enjoy!