Meal prep your way through the day with Tia Mowry, as she reviews her daily meals! #WhatIEatInADay
What I Eat in a Day | Tia Mowry
Banana Strawberry Overnight Oats
In a large bowl mash ½ banana. Add oats, almond milk, yogurt, maple syrup, chia seeds and salt, mix until well combined. Pour ½ of mixture into a glass jar, top with other half of banana, (sliced) and half the strawberry slices. Add remaining oat mixture on top. Cover jar and place in the refrigerator overnight.
Remove from refrigerator top with strawberries. Serve.
Guacamole and Baked Chips
Preheat oven to 425 degrees. Cut flour tortilla into wedges. Place on baking sheet. Drizzle with 2 tablespoons of oil and salt. Toss to coat. Toast for 15 to 20 minutes. Serve with guacamole.
Avocado Pesto Pasta with Chicken
In a blender or food processor, add basil, avocado, garlic, walnuts, lemon juice and water. Pulse until smooth, if too thick add 1/8 cup of water, at a time
Cook pasta according to package. Drain, rinse and let cool.
In a skillet, on medium high heat, drizzle with oil. Sprinkle chicken with salt and pepper. Cook for 3 to 4 minutes on each side. Remove and let sit for 5 minutes before cutting into cubes. Toss pasta with pesto, spinach and chicken. Sprinkle with cheese, if desired.
Watermelon Feta Salad
In a small bowl, add watermelon. Drizzle with lime juice and salt. Top with cheese and mint, if using.
Baked Salmon with Berry Arugula Salad
Preheat 425 degrees. Place parchment on sheet tray.
Place salmon on a sheet tray, skin side down. Drizzle with oil, mustard, maple syrup. Spread to cover salmon. Sprinkle with salt and pepper. Bake for 15 to 20 minutes.
In a bowl, add arugula, raspberries, blueberries and quinoa. Drizzle with balsamic, then oil. Sprinkle with salt and pepper. Toss to coat.
Remove salmon from oven, let cool slightly. (Salmon can be eaten cold too). Place on plate and serve with salad.