Sweet Treats for Valentine’s Day: Chocolate Dipped Spoons + Edible Flowers

tamera mowry recipe

chocolate dipped spoons

I am sucker for any holiday! I will seriously celebrate them all … and Valentine’s Day is no exception! I think it’s fun to get into the spirit of any holiday, and to see my children get excited makes it all the more special.

This year I wanted to try something a little different, and come up with a Valentine’s Day sweet treat that wasn’t too sweet, or packed with artificial ingredients. That is definitely one thing about traditional Valentine’s Day treats that I am not crazy about — Everything is pink or red, and that usually means lots of artificial food coloring and additives. So, after doing some searching on Pinterest, I came across several ideas for chocolate dipped spoons and fell in love with the idea — Especially because I knew I could use vegan chocolate to make them.

I have to say this may be one the easiest and cutest treats I have ever made! There are a lot of variations out there of how to make these … Many people drizzle them with white chocolate, or top them with sprinkles. I decided to try using edible flowers on top of mine (to keep them organic), and they turned out amazing!

These are so adorable, and would make for a perfect dinner party dessert. Added bonus … they are portion controlled, so if you can resist and eat just one, then you know you aren’t going overboard with dessert!

I hope you love these as much as I do! Let me know if you make them for your Valentine’s day!

Xx
Tamera

tamera mowry dessert

Chocolate Dipped Spoons + Edible Flowers  | Serves:  | Prep Time: 10 minutes | Total Time: 40 minutes Makes 5 large spoons

 

Ingredients:

  • 1 cup of chocolate chips of your choice (I use Enjoy Life Vegan Chocolate Chips)
  • Edible Flowers (I found mine at Whole Foods)

Supplies:

  • Plastic sandwich bag (make sure it is BPA free because you are going to be placing melted chocolate in it)
  • 5 metal spoons
  • Spatula
  • Wax paper
  • Microwave safe bowl

Instructions:

  • Line a plate with wax paper, and place your spoons on top.
  • Pour chocolate chips in a microwave safe bowl and microwave in 30 second increments (stirring in between) until your chocolate is melted.
  • Once chocolate is melted, pour it into your BPA free plastic bag, and cut off a small tip from one of the corners of the bag. Make the cut about ¼ of an inch in diameter.
  • Pipe the melted chocolate on the top of the spoons, distributing it as evenly as possible. When you’re done, smooth the chocolate with your spatula and wipe any excess chocolate from the side of the spoon that may have spilled over.
  • Add 1 or 2 edible flowers to the top of the chocolate covered spoon.
  • Let chill in the fridge for 30 minutes until the chocolate is hard.

Enjoy!

tamera mowry valentines day

chocolate spoons recipe

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!

New Year’s Eve Infused Champagne Cocktails

Tamera Mowry Party

Tomorrow is New Year’s Eve, and I’m sure that many of you guys are like me and busy planning your celebration. I love to host a get-together to ring in the new year, and am always trying to think of ways that I can add some special touches to the food and drinks that I serve.

So, this year I decided to get a little creative with my champagne, and infuse my brut to create a glass of bubbles that has a little extra something for my guests. I tested these out at a Christmas party, and they were a total win!

What is great about these champagne infusions is that they aren’t complicated cocktails, or overpowering in flavor — They don’t ruin the classic taste of the champagne, or add sugar to the drink. They are also easy to do, and don’t require a lot of time spent at the bar.

infused champagne

Here are the three champagne variations I created:

PEAR + SAGE INFUSED CHAMPAGNE: To create this, simply add 1 oz of fresh pear juice to a glass of cold champagne, and then add in a sprig of fresh sage and serve.

POMEGRANATE INFUSED CHAMPAGNE: Place a tablespoon of fresh pomegranate seeds in the bottom of a flute. Add in 1 oz. of POM Pomegranate juice, and top off with cold champagne and serve.

ROSEMARY + ST. GERMAIN CHAMPAGNE: Place 1 oz. of St Germain liqueur to a flute, and add in a fresh sprig of rosemary. Top off with cold champagne and serve.

Do you guys ever infuse cocktails? Let me know if you have any other creative ways to serve champagne. Cheers!   

Xx
Tamera

 

 

 

Healthy Homemade Candied Nuts

Tamera Mowry recipe

healthy candied nuts

Christmas may be over, but the festive season is still going, and now we all have New Year’s Eve to look forward to! I love ringing in the new year with lots of family and friends around, and that usually means entertaining.

For any New Year’s Eve get-together, I like to serve a lot of small snacks and appetizers so people can nibble throughout the evening (and soak up all that champagne!). This year while I was planning my menu, I decided it would be great to have these homemade candied nuts around for people to snack on. Traditionally, candied nuts are full of processed sugar, so I took a healthier spin on them and made them with coconut sugar instead — And they turned out great!

What I also really like about this recipe is that it is made on the stovetop, and can be done in about 15 minutes. These nuts are a fantastic thing to make ahead of time and they store really well, so it takes some of that day-off prep pressure off. In fact, I found that they were even better the next day because it gave the nuts time to harden.

You can also feel free to customize what nuts you use. I chose to use almonds, hazelnuts, walnuts and pecans — But you can add or omit any nuts you want.

Let me know if you guys try making these for your New Year’s Eve party, I would love to know how they turn out!  

Xx
Tamera

sugar free candied nuts

Healthy Homemade Candied Nuts | Total time 15 mins

Ingredients:

  • 3 cups raw nuts of choice — I used almonds, hazelnuts, walnuts and pecans
  • 1 teaspoon of sea salt
  • 1 tablespoon of cinnamon
  • 1 teaspoon of vanilla
  • 1 cup of coconut sugar
  • 1/4 cup water

Instructions:

  • In a large skillet over medium heat on the stovetop, combine the sea salt, cinnamon, vanilla, coconut sugar and water.
  • Mix all ingredients, stirring constantly until the sugar is dissolved.
  • Add in your nuts, and stir constantly until the nuts are well coated and start to crystalize.
  • Remove the skillet from the heat, and let it sit for 2 minutes.
  • Place all the nuts on plates, and let the remaining liquid pour on to the plate. Using a wooden spoon, separate the nuts so that none of them are in clusters.
  • Let the nuts sit on the plates for an hour, and then remove them and place into an airtight container. Store until you are ready to serve.

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!