Almond + Banana Chia Seed Pudding

almond banana chia seed pudding

tamera mowry health recipe

The holidays are over, and that means that it is time to go back to work and school, and life is about to return to being as busy as ever. Which also means that I am usually running out the door and in a hurry, and in need of a quick and healthy meal.

I recently heard about chia seed pudding and initially I thought it sounded kind of unappetizing … First of all, pudding isn’t really my thing. Second, the only time I eat chia seeds is if I am throwing them in a protein smoothie. But after doing some Pinterest research, I discovered that there are a lot of chia pudding recipes out there, and so I decided to jump on the bandwagon and try it. I’m so glad I did! Chia seed pudding is so easy to make, and is seriously delicious and nutrient packed — I’m now hooked!

I made my pudding with almonds and bananas, but once you have made the pudding base, you can get creative about what else you add to it. Berries, chocolate, coconut, peanut butter … The options are endless.

This pudding makes for an incredible on-the-go meal, and you can make a bunch of it at once and store it in the fridge. I hope you guys enjoy trying this recipe as much as I did!

Have you ever tried chia seed pudding? Let me know what you add to your pudding, I would love some more ideas to keep this recipe interesting!    

Xx
Tamera

chia seed pudding recipe

Almond + Banana Chia Seed Pudding | Prep time: 5 minutes

Ingredients:

3 ripe medium-sized bananas, set one aside and slice for toppings

1 ½ cups almond milk (or you can use whatever milk you prefer)

4 tablespoons chia seeds

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ cup of almonds

¼ cup of almond butter

Directions:

In a food processor, combine all ingredients except the chia seeds and additional sliced banana for topping. Remove from the food processor move to a mixing bowl. Next, mix in the chia seeds. Divide the mixture evenly into jars of your choosing (I used mini mason jars). Place a lid on the jars and store in the fridge overnight (or at least for 4 hours). Once the pudding has hardened, serve with sliced bananas and almonds on top.

Enjoy!

Pumpkin Spice Breakfast Cookies

Tamera Pumpkin Spice Cookies

Pumpkin Spice COokies Every Last Bite

As many of you guys know, I am always on the lookout for recipes that are a healthier alternative to things that I love like pasta and baked goods … I am all about finding the balance in life, and even though I am happy to indulge every once in a while, (especially now that we are in the holiday season), I really love finding recipes that are healthy versions of some of my favorites … And I also feel way better about having healthy alternatives in the house for my family to eat.

This time of year, I am a big fan of anything that is pumpkin, and so when I came across this recipe for Pumpkin Spice Breakfast Cookies from Every Last Bite, I knew I had to try them (plus it meant getting to eat a cookie for breakfast). Now, I don’t want to fool any of you, they do not taste like a traditional cookie, but they are really delicious, and a healthy way to start the day!

These cookies taste more like muffin tops and are not too sweet, but have an amazing subtle flavor to them (thanks to the cloves and nutmeg). They also freeze really well, so you can do what I did, and make a big batch and just pull them out of the freezer as needed — Making them an amazing option for an on-the-go breakfast.

The recipe is simple enough that you could easily add or omit anything you want to change up the flavor a bit. For some variations, try sprinkling shredded coconut on top, or leave out the raisins.

I hope you guys enjoy this recipe as much as I did! Let me know if you make these cookies and how you like them!

Xx
Tamera

pumpkin spice cookies feature image

cookies paleo

Pumkin spice cookies recipe

Pumpkin Spice Breakfast Cookies | Prep time 10 mins | Cook time 18 mins | Total time 28 mins | Yields: 18 cookies

Grain/Gluten Free, Dairy Free, Paleo, SCD Legal, Vegan, Refined Sugar Free

 

Ingredients:

  • 1 cup pumpkin puree
  • 2 eggs
  • 1 tsp vanilla
  • ⅓ cup coconut oil
  • 2 tbsp honey
  • 1½ cups almond flour
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ½ tsp baking soda
  • ⅔ cup chopped pecans + 2 tbsp finely chopped pecans for the tops
  • ¼ cup raisins

Instructions:

  • Preheat the oven to 350 degrees Fahrenheit
  • In the bowl of an electric mixer combine the pumpkin puree, eggs, vanilla, coconut oil and honey and blend until well combined.
  • Add in the remaining ingredients (except the 2 tbsp chopped pecans) and mix.
  • On a parchment paper lined baking sheet drop large spoonfuls of the batter and then gently press down on each to slightly flatten. Sprinkle the tops of each cookie with the remaining chopped pecans.
  • Bake the cookies for approximately 15-18 minutes until golden on top. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Enjoy!

Recipe from Every Last Bite

 

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