Quinoa Burrito Bowls

Quinoa Burrito Bowl

Tamera Mowry Quinoa Burrito Bowl

I am always looking for new and healthy dinner options for my family. That’s why I got really excited about coming up with this more nutritious twist on a traditional burrito bowl. I tried to create a recipe that would ditch the rice and cheese elements, and instead use ingredients that were a little better (like arugula and quinoa).

I have to say, this recipe turned out pretty well! The dish is easy to make, and is definitely full of healthy whole foods and good fats. It also has a lot of flexibility, so if you want to add other veggies or seasonings, you can easily make it your own. Everyone in my house thoroughly enjoyed it, and I hope you guys do too!

Let me know if you guys try this recipe, and how you like it!

Xx
Tamera

Quinoa Burrito Bowl

Quinoa Burrito Bowls | Serves 4 | Prep Time: 45 minutes

Ingredients

  • 2 cooked chicken breasts
  • 1 teaspoon of chili powder
  • 2 large avocados, sliced lengthwise
  • ½ pound of cherry tomatoes
  • 1 cup of dry quinoa
  • ½ cup of cooked corn kernels
  • ½ cup of black beans, drained
  • 5 cups of arugula, divided into quarters
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • ¼ cup of black olives, sliced
  • Diced jalapeno pepper, to taste
  • Sour cream, to taste
  • Olive oil to drizzle on top
  • 1 cup of plain Greek yogurt (divided up into quarter cups for each plate)
  • Salt and pepper to taste

Directions

  • Cook quinoa according to instructions. Once cooked, let it cool for five minutes and then combine in a bowl corn and black beans and set aside.
  • Shred cooked chicken breasts and season with chili powder and set aside.
  • To assemble each bowl: Start by placing quinoa mixture in one half of the bowl. On the other side, add arugula. Next, place chicken on top, followed by all other vegetables. Top with black olives and jalapenos and one quarter cup of Greek yogurt. Next, lightly drizzle olive oil over each bowl and add salt and pepper to taste.
  • Serve and enjoy!

Summer Entertaining: Avocado Crudités Platter

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Summer is officially in full-swing, and that means lots of warm nights, alfresco meals and of course, good food! With 4th of July tomorrow, I had to share with you guys one of my new favorite appetizer recipes. This Avocado Crudité Platter has been a big hit at my house, and I have to admit, I feel a little bit like I’m pulling one over on my family each time I serve it. The entire dish (with the exception of a little sea salt) is made of vegetables! Okay, well I guess technically avocado is a fruit, but you get my point — It’s healthy!

This recipe is a really nice alternative to traditional chips and guacamole, or veggies and dip. I also love it because my family can polish the whole thing off and they still haven’t filled up too much before dinner is even served. It’s very simple and quick to make, and is perfect to serve at a summer barbecue. The best part is, everyone always comments on how beautiful the platter looks!

What are your go-to summer appetizers?

Xx
Tamera  

Avocado Crudité Platter | Serves: 6 | Prep Time: 15 minutes

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Avocado Dip Ingredients:

  • 3 medium avocados (ripe)
  • 1 tsp of coarse sea salt
  • Juice from half a lime

Vegetables: These are the veggies I served, but feel free to select your own variety of vegetables!

  • 6 Heirloom carrots, halved
  • One medium orange bell pepper, thinly sliced
  • I small bunch of broccolini
  • I large handful of snap peas
  • 3 large leaves of kale

Directions:

  • In a medium bowl, mash up avocados with a fork, and combine with sea salt and lime juice. Keep the consistency of the dip chunky so that it can easily be dipped with veggies.
  • Layer a few pieces of kale in your serving bowl, and then place avocado dip on top.
  • Place all your sliced veggies on a platter, and arrange a few veggies right in the bowl with the avocado dip.

Summer Kale Salad

summer kale salad

I love a good summer salad, and this recipe has been my go-to lately because it’s packed with nutrients and incredibly quick to make! The recipe itself is very simple, but it’s got amazing flavor combinations — The strawberries and coconut offset the naturally bitter taste of the kale, and the almonds add a great crunch. If you don’t dress the salad right away, it stores really well in a container in the fridge, so you can easily prepare it ahead of time and then add the dressing once you’re ready to eat. I also like to serve this with a grilled chicken breast and some sliced avocado on top, to make it a complete meal! Hope you guys enjoy!

What are your go-to summer salad recipes?

Xo
Tamera  

Summer Kale Salad | Serves: 4 | Prep Time: 10 minutes

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Salad Ingredients:

  • I head of organic leafy kale
  • ½ lb of organic medium strawberries (about 7-10 berries)
  • 2 tbsp of slivered almonds
  • 2 tbsp of shredded coconut

Dressing Ingredients:

  • 2 tbsp of olive oil
  • 3 tbsp of white wine vinegar
  • 1 tsp of grainy mustard
  • 1 tsp of honey

Directions:

  • Wash and dry your kale.
  • With a knife, shred your kale into long thin slices, and then chop again into pieces that are about one inch in length.
  • Slice strawberries into quarters.
  • Place shredded kale into a large bowl, and add strawberries, almonds and coconut.
  • In a small bowl, combine all dressing ingredients and mix well.
  • Toss the salad with dressing, right before you are ready to serve.

 

Three Easy-To-Make Energy Bites

Tamera Mowry Recipe Energy Bites

Energy Bites Recipe

I love a good snack! I especially love a healthy snack that is delicious, quick and easy to make. That is why when I saw recipes for energy bites on Pinterest, I had to start experimenting in the kitchen, and come up with my own version of this very popular recipe!

These little bites are perfect for me, particularly when I am busy because they are not only tasty, but give me a quick protein fix! The recipe requires no baking, and it only takes about 30 minutes to make a big batch of them. They disappeared suspiciously fast in my house, so I think it is safe to say that everyone else enjoyed them as much as I do.

The base of this recipe is really simple — Old fashioned oats, peanut butter and honey. After that, you can start getting creative, and add in whatever other ingredients you feel like! I created three different versions of these bites, and all three turned out amazing!

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Recipe Base (makes approximately 20 energy bites, rolled into 1 inch balls)

  • 1 cup of dry old fashioned oats
  • ½ cup of all-natural smooth peanut butter
  • 1/3 cup of organic honey

 

Chocolate Chip and Hemp Hearts Energy Bites

  • Recipe Base
  • 1 cup of vegan chocolate chips, divided into 1/2 cups
  • 1/3 cup of shelled hemp hearts

In a large mixing bowl, combine all ingredients and set ½ cup of chocolate chips aside. Place the bowl in the refrigerator for ten minutes so that the batter gets a little firm.

Roll the batter into whatever sized balls you would like, and place them on a cookie sheet that is lined with parchment paper. I rolled mine into balls that were about 1 inch in diameter. Next, melt ½ cup of chocolate chips in the microwave (about 20 seconds on high), and stir until the chocolate is smooth. Finally, drizzle a little bit of chocolate on top of the bites and place in the refrigerator for 10-15 more minutes until the chocolate hardens.

Place into an airtight container, and store in the refrigerator for up to one week!

 

Blueberry and Almond Energy Bites

  • Recipe Base
  • ½ cup of organic dried blueberries
  • ½ cup of slivered almonds
  • 1 teaspoon of cinnamon

In a large mixing bowl, combine all ingredients. Place the bowl in the refrigerator for ten minutes so that the batter gets a little firm. Roll the batter into whatever sized balls you would like. Place into an airtight container, and store in the refrigerator for up to one week!

 

Chocolate Chip, Chia Seed and Coconut Energy Bites

  • Recipe Base
  • ½ cup of vegan chocolate chips
  • ½ cup of dried coconut flakes, divided into 1/4 cups
  • 1 tablespoon of chia seeds

In a large mixing bowl, combine all ingredients, and set aside ¼ cup of dried coconut flakes in a small bowl. Place the mixing bowl in the refrigerator for ten minutes so that the batter gets a little firm. Roll the batter into whatever sized balls you would like. Dip the top half of each ball into the bowl of remaining coconut flakes. Place into an airtight container, and store in the refrigerator for up to one week!

 

I hope you all love these as much as I do! Let me know if you make your own version of this recipe!

Xo

Tamera  

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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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12 Spices to Always Have On Hand

Adam and I love sitting down to a meal with the family, but we’re both busy people. If we didn’t try to keep our kitchen organized and well stocked, we would probably end up ordering take out a lot more (and trust me, it still happens!). One thing that helps us to prepare yummy meals at a moments notice is making sure we have the basic ingredients – that way if we have to make a grocery store run, it doesn’t involve a laundry list of ingredients. And the grocery store with two little ones? I think you know how that goes!

12 Spices to Always Have On Hand | Tamera Mowry

Once you start looking into spices (beyond black pepper, that is) that can flavor your meals, you’ll find that this list is tiny in comparison. These 12 spices are nice to have on hand because they’re useful for a variety of dishes, and many of them can be used for just about everything. Here goes…

12 Spices to Keep on Hand

Ground Cumin. Great on both veggies and meat, this spice is versatile but intense, and you’ll find that a small jar lasts forever.

Ginger. Ginger itself has many health benefits, and since it plays an important role in the flavor of so many chicken and beef dishes, it’s easy to get your fill. Combine with honey and soy sauce and you can easily whip up a ginger glaze for chicken!

Cayenne Pepper. It’s easy to fold this spice into a dish to give it a kick, and a little goes a long way. A pinch of cayenne was delish in my turkey chili. Red pepper is a good replacement as some companies use it interchangeably, but if using red pepper, it might not be exclusively cayenne.

Curry Powder. Curry powder is a little different in that it is a blend of spices (you can even make your own). Exactly why it’s essential to have on hand – this powder is doing the work of many, making it easy to flavor meals.

Paprika. This spice varies in taste because it can be made from many ground up peppers. It’s very common in spice blends and just about every region of the world uses it in its cuisine. So whether you’re whipping up a Mexican or an Asian dish, paprika can come in handy for flavoring the meal.

Cinnamon. A spice made form the bark of trees, cinnamon is different from the rest in that it makes for just as good a dessert spice as a dinner one. Cinnamon can spice up chicken, pork, and other meats, not to mention make for yummy cookies and fruity desserts. Some experts also claim that it has medicinal properties, like many other spices.

Turmeric. Nowadays the benefits of turmeric are everywhere, but I just love the range of dishes it can flavor. Use turmeric in curries and rice dishes, to flavor meat and fish, or to transform veggies.

Basil, Rosemary, Thyme, Oregano & Parsley. There are a few dried herbs that are important to have on hand. We use our herb garden all the time, but being able to spice soups and stews as well as use in marinades and sauces really takes meals up a notch. Rosemary is particularly delicious for baking!

…The list goes on and on! Do you have a favorite spice?

Xx,
Tamera