Tia Mowry Loves to Share Meals with Family—Including This Veggie Side Dish Inspired By Her Mom

Plus, she dishes on the breakfast she eats every day, her favorite soup dish and her new cooking show Not Like Mama.

Tia Mowry is probably best known for her roles alongside her sister Tamera in the 90’s sitcom Sister, Sister and Disney’s Twitches. But lately, she’s been pursuing another one of her passions on top of her acting career: Food. Mowry is co-hosting a new competition cooking show Not Like Mama, where home chefs compete against their own mother to see who can make mom’s signature dish better. Similar to her first cooking show, Tia Mowry at Home, she focuses on food as a centerpiece of the family and celebrates togetherness just in time for the holidays.

Luckily, we were able to sit down with Mowry and talk about the new show. Plus, we discussed her morning routine on set, her own mother’s signature dish and her favorite Hungarian soup.

EatingWell: When you were filming Not Like Mama, what was your morning routine like?

Mowry: Upon waking up, I’ve really been intentional about not looking at my phone and just focusing on my thoughts and meditation, even in the hair and makeup chair. Then, I dedicate time to journaling, emptying out all of my thoughts and starting with an affirmation. Today, my affirmation was: “I am confident.” I’ll also dedicate time to reading to get some wisdom flowing. Then, I’ll head into hair and makeup, which is always good vibes. I’ll have my cup of joe or matcha, some eggs and a side of salad. That’s my go-to for breakfast. Intertwined with all of this is spending time with my kids. There’s lots of kisses and hugs, setting intentions for them—just being Mama. That’s pretty much my morning every day. It’s nice when there’s some consistency because it gives you that calming effect.

Related: 5 Things to Do Before Breakfast to Kick-Start a Great Day

EatingWell: We love the concept of the show: Mother and child going head-to-head at cooking mom’s signature dish. Which of your own mom’s dishes left the deepest impression on you?

Mowry: I would definitely have to say collard greens. It was one of the first dishes I mastered, [with] it being a staple within our culture and my family. Of course, I’ve added my [own] way of doing things. My mother would put the greens in the big pot with water, then put her spices in. What I do is actually add spices first with some bacon fat so that the spices expand. But if we were to go head-to-head—which I would never—I would be shaking in my bones. I commend all the family members [who participated in the show]!

Recipes to try: 12 Collard Greens Recipes You'll Want to Make Forever 

EatingWell: Food seems to be a symbol of togetherness for you. Whether it was in Tia Mowry at Home or now in Not Like Mama, it’s always a chill, at-home and educational environment. Can you expand on the inspiration behind creating that kind of space in food television?

Mowry: My sense of family and love for family has been motivated by food. Growing up, my fondest memories or even [the reason] why my family is such a tight unit is because we bonded at the dinner table. Whether my mom or dad cooked that evening, it was really important for them to come home and make a meal. Also, we just couldn’t afford takeout every night, but I believe [cooking] was a priority, mainly because it was the centerpiece of the family. At the table, we would communicate how we were feeling, how the day went [and our] affirmations for the day. Anything that supports togetherness, family and tradition, I’m all for. I think when you have that sense of tradition, it brings everybody together. It gives you something to look forward to. So, I wanted to create a show that embodied all those things I’m passionate about. Also, I’m all about creating projects that make people continue to appreciate love for one another. I think that is what’s so beautiful about this show. We had many families from different backgrounds and cultures. They all were so excited to share their staple dish from their community.

EatingWell: What’s your favorite soup?

Mowry: My favorite soup is Goulash. I went to Budapest, and I was told the dishes and the food [are farm-to-table from] most of the restaurants. I tried Goulash for the first time, and I wanted to recreate it so badly because I had never experienced anything like this dish. It was so flavorful, smoky, grounding, comforting, warming and famil[iar].

Try it here: Hungarian Beef Goulash

EatingWell: What does eating well mean to you?

Mowry: Eating well means joy. Eating is a pleasure. It’s something to be enjoyed. I’m currently writing in this manifestation journal, and part of my manifesto is to eat well, continue to nourish and take care of my body, mind and soul. I feel like that comes from being mindful and intentional about what you put in your body. I also think of the experiences you have when you eat. [Whether] it’s the Goulash or just the eggs and salad that I’m having in the morning—robust or simple—eating for me is about an experience. It’s about how it makes me feel.

This interview has been edited for clarity and length.

Read the original article on Eating Well.