Tia Mowry

Guess who I ran into at the BET Awards? 😂

I’m sure every twin feels this way 😂 You’d think by now they could tell us apart… but nope!

Alone but not lonely ✌🏽✨

Hit the trend, but make it SISTER SISTER 😆

When the couch is so comfy you can’t help but sink into it 😂 • • • IB: @Erika Priscilla

Pretty sure they loved these cravings just as much as I did! 😂 Drop your wildest pregnancy cravings in the comments! I know I’m not alone 👀🍟🍫

I saw this trend going around and it only made sense to hop on it 😂

Me to me: “Don’t do it, girl. It’s not worth it.” 🧘🏽‍♀️

We switched up the cookie challenge with popsicles since it’s Cairo’s favorite… and well, this is what happened lol 🥹🍦😂

Not here to reason with them.

Why buy the Strawberry Glaze Skin Smoothie for $20 when you can make it at home? . . . Strawberry Glaze 5 fresh strawberries 1 teaspoon maple syrup Coconut Creme 1/3 cup coconut cream, room temperature Vanilla liquid stevia to taste Strawberry Smoothie 1/2 cup almond milk 1 cup frozen strawberries 1/4 avocado 1/2 banana, frozen 2 pitted medjool dates 1 scoop collagen powder 1 tablespoon sea moss gel 1 tablespoon Neocell hyaluronic acid liquid 1 cup ice cubes
 Instructions
 1. To make the strawberry glaze, place the fresh strawberries, lemon juice, and maple syrup into a blender. Puree until smooth. Transfer your homemade strawberry glaze to a small bowl or jar. 2. To make the coconut cream, transfer the coconut cream to a small jar. Stir in the stevia to sweeten to taste, about 2 drops. Set aside. 3. Add almond milk, frozen strawberries, avocado, banana, dates, collagen, sea moss gel, hyaluronic acid, and ice to a blender. Blend until smooth, adding more almond milk as needed. 4. To assemble, spoon lines of coconut cream vertically along the inside of a glass. 5. Pour about 1/4 cup of the strawberry glaze into the bottom of the glass. 6. Pour the strawberry smoothie directly from the blender onto the strawberry glaze in the glass. Use a spoon or knife if desired to create more swirls. Enjoy immediately.

Every time I mention anything even remotely sweet… guess who comes running? 😅🍰🍩🍭🧁🍦

It definitely goes down in the DMs 😅 So I thought, why not share a few and give y’all my honest reactions? Some had me cracking up… others? You just gotta see for yourself 👀 Should I do a part 2? Let me know in the comments!

All by myself… because dating apps scare me 😆

✨ Move over, grown-ups, the kids are taking over! So proud to launch @Visit Anaheim Imaginagency—the first-ever travel agency run by kids (including mine). Watch their imaginations at work and plan your own dream trip at imaginagency.com 🦋 #partner

Sneeze. Snap. Crackle. Call the chiropractor. 😩

Shhh… the mac and cheese bites are talking🧀🎤 • • • • • • • 8oz elbow or cavatappi pasta 1 tub of Garlic & herb Spreadable Cheese 1 tsp paprika 1/2 tsp black pepper 1/2 garlic powder (optional) 1/2 cup all purpose flour 2 eggs (beaten) 1-2 cups breadcrumbs vegetable or canola oil (for frying) Cook pasta according to package instructions. Drain and let cool slightly. In a large bowl, combine the cooked pasta with the garlic & herb cheese, paprika, pepper, and optional garlic powder. Mix well. Press the cheesy pasta mixture into a small pan or dish and refrigerate for 1-2 hours until firm. Cut into small squares or bite-sized pieces. Set up your breading station: one dish with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each mac & cheese piece in flour, dip into egg wash, then coat with breadcrumbs. Heat oil in a deep pot (around 350°F/175°C). Fry each piece until golden brown and crispy, about 2-3 minutes. Drain on paper towels and serve hot.