Chocolate Frosted Zucchini Brownies

Chocolate Frosted Zucchini Brownies

It may be hard to believe, but these delicious looking brownies are made of zucchini! I will admit, I was a little skeptical of how this recipe would turn out when I first came across it (vegetable brownies just don’t have an appealing ring to them), but they really did turn out amazing!

The truth is, these brownies don’t taste like your run-of-the-mill brownies … But once you get over expecting a more traditional dessert, they are really good! They satisfy your sweet tooth, and are super moist (surprisingly so!). Think of them like a yummy desert hybrid of traditional zucchini bread, combined with a fudgy brownie.

I also really like this recipe because it is free from white sugar, white flour and dairy, and is a healthier dessert option for my family. I served mine up with fresh raspberries, and everyone loved them!

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

Xx
Tamera

 

Chocolate Frosted Zucchini Brownies
Serves: 8 brownies | Grain Free, Gluten Free, Paleo, Dairy Free Option
Recipe adapted from Rachel Masfield

 

Brownies:

  • 6 tablespoons of butter (or applesauce if you prefer to cut down on the calories and make them dairy free)
  • 3 organic eggs
  • 1 tablespoon of pure vanilla extract
  • 5 cups shredded zucchini (squeezed really well in paper towel to get rid of moisture)
  • 1 box of Simple Mills almond flour chocolate cake mix (or other almond flour cake mix)
  • ¾ cup of coconut palm sugar
  • ⅓ cup dark chocolate chips

Chocolate Frosting:

  • ½ cup dark chocolate chips
  • 2 tablespoons almond milk
  • 1 tablespoon coconut oil
  • ½ teaspoon pure vanilla extract

Directions:

  • Preheat oven to 350 degrees and grease an 8×8 baking dish with butter, coconut oil or a non-stick cooking spray.
  • In a medium bowl, whisk together eggs, vanilla and butter (or applesauce).
  • Mix in zucchini then fold in chocolate cake mix and coconut sugar.
  • Mix well until there are no clumps and batter is smooth.
  • Fold in dark chocolate chips and bake in oven for 35-40 minutes (until toothpick turns out clean).
  • Now begin making the chocolate frosting: In a small saucepan over medium-low heat, mix together the chocolate chips, milk, coconut oil, vanilla extract.
  • Stir until melted and completely smooth and creamy.
  • Let the pan cool for about 15 minutes, you can also place in fridge to harden but I like mine smooth and more melted-like (it hardens easily!).
  • Spread on top of brownies once brownies are done and cooled and enjoy!
  • Brownies will stay good for 5 days or so in airtight container on counter or in fridge and leftover frosting should be stored in fridge.

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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!

Energy Bites Recipe 3

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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6 Easy Ways To Make Breakfast Healthier

If you’ve been watching my Instagram stories, you might’ve seen some of the ways Adam and I have been whipping up easy meals. Adam is definitely the breakfast pro of the house – I wish we had time to sit down to a long, homecooked meal every single morning! But with two demanding jobs and even more demanding little ones, and the desire to be as healthy as we can be, we don’t opt for the classic American breakfast every day. These 6 swaps check all the boxes – cheap, healthy, easy and best of all, satisfying!

Swaps for a Healthier Breakfast - Tamera Mowry

Breakfast 1) Instead of dressing up your morning toast with regular ol’ butter, use almond butter or avocado. Both do a great job of keeping you fuller longer with healthy fats and protein, so you’re getting a few added benefits. There’s some evidence to suggest that almond butter is healthier than classic peanut butter, but PB is much more wallet friendly if you’re on a budget. Plus, if you go the nut butter route, you can make this morning snack even healthier by slicing up an apple to use as a base, rather than toast.

Breakfast 2) Cereal is a go-to for many, but that doesn’t mean it’s healthy. Greek yogurt (which is much more protein packed than regular) and granola is a healthier swap, and just as quick. Be sure to check the nutritional contents of store-bought granolas though, as some brands can be just as loaded with sugar and additives as cereal. If you have the time, try a homemade granola recipe you can make the night before. And if you’re craving something sweet, top with whole fruits rather than pair with store-bought juice.

Breakfast 3) In a major rush? Skip processed health food bars and opt for homemade energy bites instead. My recipe has 3-4 simple ingredients, and the best part? It’s NO bake! Pair with an apple for a more well-rounded meal.

Breakfast 4) Whip up a breakfast smoothie. If you’re not used to making your smoothies at home, you’d never believe that they were just as easy and way healthier than downing that OJ in the morning. You can use Greek yogurt as a base to reap the benefits listed above, and add whatever fruits you’re craving in all at once. If you’re not a spinach lover but want to get your daily greens, you can even add a small handful to most fruit smoothies without altering the taste much at all.

Breakfast 5) Eggs and veggies. Bacon and egg scrambles can take time in the morning, but sunny side or fried eggs are much faster and taste great with quick cooking veggies like zucchini, yellow squash and onions. Simply chop ‘em up, throw in a pan with coconut oil, and top with one freshly made egg for a yummy, easy breakfast bowl.

Breakfast 6) Breakfast muffins. Here’s a great trick for when you want to plan ahead for a busy week. I’ve seen a recipes for egg muffins all over Pinterest (try these 50 calorie muffins or these 3-ingredient Paleo egg nests) and they’re usually super quick to whip up in a muffin tin and can provide days of healthy breakfast or mid day snacks. When made with whole food ingredients, they’ll keep you energized without the crash that sugary store bought muffins and pastries often come with.

Will you be giving any of these healthy breakfast ideas a try? Let me know if you do!

Xx,
Tamera