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!

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

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!

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