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!

Tuna Salad Stuffed Avocados

Tamera Mowry Recipe

Tuan Stuffed Avocado

As you guys probably know, I love discovering healthily meals that are also quick and easy to make. This is especially true when it comes to lunches. So often I am on-the-go and running from one thing to the next, and I really appreciate having a quick and nutritious meal.

One of my all-time favorite healthy lunches to make are these Tuna Salad Stuffed Avocados. They taste amazing, are fast to make, and I can even prep the tuna the night before and store it in the fridge! I also like that I can change up how I make the tuna salad, so the recipe never gets boring!

Some other ideas for tuna salad ingredients are: dried cranberries, purple onion, pickle relish or chopped celery — It’s really up to you to make the salad however you like it!

I hope you guys try these and enjoy! Let me know if you make them, and how they turn out!   

Xx
Tamera

Tuna Salad Stuffed Avocados

Tamera Mowry Lunch Recipe

Tuna Salad Stuffed Avocado | Yields: 2 | Total Time: 10 minutes

Ingredients:

  • 1 large ripe avocado
  • 1 can of white tuna
  • 2 tablespoons of Vegenaise (or mayonnaise)
  • 1 tsp of fresh lemon juice
  • ½ a Roma tomato, chopped
  • Fresh dill to taste, chopped
  • Salt and pepper to taste

Directions:

In a bowl, mix the can of tuna with all ingredients, except the avocado. Cut your avocado lengthwise and remove the pit. Scoop out about ¼ – ½ inch of the avocado from each half. Fill each avocado with your tuna salad and garnish with a little more dill.

Enjoy!

Smart Snacks: Peanut Butter + Toppings Apples

Tamera Mowry Recipe

Peanut Butter Apples

I am a big believer of everything in moderation, and always having a balance in life. I especially try to apply this concept to the food we eat in our house! I want my children to grow up understanding the importance of eating nutritious meals, and also to have a healthy relationship with food.

That is why I have been especially focused lately on making sure that we snack smart! Recently, I was on the hunt for some healthy on-the-go snack for inspiration, and I came across the idea of topping apple slices. I decided to make this concept my own, and I played around with a few different variations — And they all turned out great! The best part is that they are really fast to make as an on-the-go snack, and prevent me from reaching for something less nutritious just because I am starving!

These topped apple slices are really easy to make, and you can pretty much get as creative as you like with the toppings! Simply cut up slices of your favorite kind of apple, and remove any remaining pieces of the core. Next, top with your favorite nut butter (I used peanut butter). Finally, finish off by topping them with whatever you like! I used a mix of the following toppings:

  • organic granola
  • vegan chocolate chips
  • fresh shredded coconut
  • crushed walnuts

peanut butter topped apples

This snack is also very customizable for any diet! It is already vegan, it can be made gluten free (make sure your granola is made with gluten free oats), and it can be made Paleo. I am just about to start eating a Paleo diet, and so I love that I can modify this recipe by using almond butter, and skipping granola. You can also easily limit the sugar intake by changing your toppings to other healthy options like: raisins, pumpkin seeds, dried cranberries, banana or cinnamon!

Let me know if you guys try these apple slices, and if so, how you like them!

Xx
Tamera

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Ready For Fall With These Paleo Banana Nut Muffins

paleo banana muffins

Tamera paleo muffins

I really love the changing of the seasons, and I always try to embrace each one to the fullest extent. With fall just around the corner, that means that I am starting to look forward to cooler weather, pumpkin patches with my children and getting cozy and baking!

Baking for my family is one of my favorite things to do, but I also try and make an effort to keep my recipes as healthy as I can (it’s all about balance!). So, when I decided to seek out a new muffin recipe for fall, I got really excited about the idea of trying one out that is grain free, refined sugar free and would be a healthier alternative to a traditional muffin.

These Paleo Banana Nut Muffins certainly did the trick! Even though they don’t quite taste like your classic muffin (they are made with almond flour), my family all really enjoyed them. I really love the addition of vegan dark chocolate chips to this recipe, because it ties together the savory and sweet favors very well!

Let me know if you guys try these muffins, and if so, how you like them!

Xx
Tamera

Paleo Banana Nut Muffins | Yields: 12 | Total Time: 45 minutes

Ingredients:

  • 3-4 large ripe bananas, mashed
  • ¼ cup of melted coconut oil
  • 2 eggs
  • ⅓ cup of agave nectar (or you can use honey)
  • 1 tsp vanilla extract
  • 2 cups of almond flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ cup of vegan chocolate chips
  • ¾ cup of walnuts roughly chopped

Directions:

  • Start by pre-heating your oven to 350ºF.
  • Line a muffin tin with paper cups and set aside.
  • In one mixing bowl, combine all wet ingredients (mashed banana, coconut oil, eggs, agave nectar and vanilla)
  • In another mixing bowl, combine almond flour, baking soda and salt.
  • Slowly blend with the wet ingredients (stir by hand).
  • Fold in your chocolate chips and walnuts.
  • Pour batter into your muffin tin.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean

Enjoy!

 

 

 

Chocolate Sprinkle Ice Cream Bowls

chocolate bowls tamera mowry

chocolate ice cream bowls

The boys in my house tend to have a bit of a sweet tooth, so when I was browsing Pinterest for some yummy end-of-summer dessert ideas, and saw a version of these adorable chocolate bowls, I knew I had to try and make them! Like many Pinterest projects, my bowls didn’t quite turn out exactly like my inspiration … But they did end up being adorable and were more than approved by Adam and Aden!

 

CHOCOLATE SPRINKLE ICE CREAM BOWLS | Prep Time: 30 minutes | Serves 6

 

The steps are relatively simple, all you need are:

  • One large bag of dark chocolate chips
  • Sprinkles, placed in a small bowl
  • 6-10 small balloons
  • Cookie sheet, lined with parchment paper

 

PREP YOUR BOWLS:

Start by blowing up and tying your balloons so that they are inflated to be approximately 4-5 inches in diameter. The top of the balloon is going to act as the mold for your bowl. Next, in a large bowl, microwave your chocolate chips in 30 second increments (stirring in between). Do this until your chocolate is melted and smooth.

 

MAKE YOUR BOWLS:

Now it’s time to dip each balloon into your bowl of chocolate (you want to move quickly before your chocolate starts to harden). Make sure that when you dip your balloon in the bowl (as evenly as possible), that you get it thickly covered in chocolate. Once the balloon is well covered, remove it from the bowl and let any excess chocolate drip off. Now place the balloon in or over the sprinkles bowl, and slowly rotate the balloon, adding a light layer of sprinkles.

 

COMPLETE YOUR BOWLS:

Once you have added the sprinkles, place a small dab of chocolate (about half a tablespoon worth) on the cookie sheet that is lined with parchment paper. This dab will act as the base for the bottom of your bowl so that it can stand upright once it has hardened. Place the chocolate covered balloon on top of the dab to dry. Repeat this process with the five remaining balloons.

Place the cookie sheet in the fridge for 30 minutes to allow the chocolate to thoroughly harden. Once the chocolate is completely hard, pop each balloon. If you aren’t going to eat ice cream right away, I suggest storing your bowls in the fridge to prevent them from melting.

The bowls will not all be perfect (mine weren’t!), and so I ended up double layering mine when I served my ice cream, which I think looked even cuter!

Let me know if you guys try making these chocolate bowls, I would love to see how they turn out!   

Xx
Tamera

 

My Morning Protein Smoothie Recipe

Protein Smoothie Recipe

Chocolate Protein Smoothie_Tamera Mowry

With school starting again (and soon The Real), mornings are busier than ever in my house! I really try and make nutrition a priority for myself, even when I have a lot going on. I know that it is really important for me to make sure that I am starting my day off with something healthy. So, recently I sought out to make a protein smoothie because I knew that it would be a realistic morning meal option for me.

I am excited to share this recipe with you guys because it has proven to be such an awesome on-the-go breakfast! This particular recipe is quick to throw together, tastes really good, and is packed with protein and quality nutrition. The protein powder I use is organic, vegan and plant-based, and I also add additional ingredients like hemp hearts (for protein), chia flour and cacao nibs (for fiber).

If you crave a little more variety, you can definitely add other ingredients like almond butter or half a banana to make the recipe your own!

Let me know if you guys try my protein smoothie, and how you like it!  

Xx
Tamera

Chocolate Protein Smoothie | Serves: 1 | Prep Time: 5 minutes

Ingredients:

  • 2 scoops of vegan protein powder, I like to use: Orgain Organic Slim Weight Loss Powder, Chocolate
  • 1 tsp of cacao nibs
  • 1 tbsp of hemp hearts
  • ½ tsp of psyllium husks
  • 1 tbsp of chia flour
  • ½ cup of almond milk
  • ½ cup of water
  • ¼ cup of coconut water
  • 5-6 large ice cubes

Directions: In a blender (I like to use this single serving blender) combine all ingredients, and blend until smooth. Pour into a glass and enjoy!

Extra tip: If you are serving this smoothie to others (or are feeling fancy yourself!), rim your glass with honey and dip it in coconut (pictured above) for a very pretty presentation.