Tia's Favorite Full Face Palette Plus Tips for Better Sleep, Hydration, Meditation, and the Healthy way to Cook Creamy
Tia Mowry has long been about health and wellness from the inside out. The vivacious self-proclaimed lover of 'family, food, and fun' told us she's embracing aging, proud and confident at 47. And she's (literally) a glowing example of radiant beauty. Tapping her for her recent routines and latest tips in beauty and wellness were top-of-mind when we talked to the the actor, entrepreneur, cookbook author and food influencer, who shared why Laura Geller's new Best of the Best Full Face Cream Palette is her hero when it comes to effortless day-to-day beauty.

"the reason why I'm obsessed with laura geller's best of the best cream palette is because it's so practical, and it has everything you need to get that 'glow'. for my everyday look, I like to look natural. I also want my routine to be practical and effortless; I want it to be easy. this palette has everything you need to get the look we're all going for...in one simple palette. there are cream eye shadows; a cream highlighter; There are three lip creams.another thing I love about it, and I've never seen this before, is that it has two kinds of mirrors: a standard mirror and a magnifying mirror. it has universal shades that give you the look that, personally, I'm going for, as a woman in her 40's. what i love about the Laura Geller brand is that it's the only major brand in pursuit of creating products that truly fit the needs of women at my age. skin is starting to mature, so it's time to prioritize hydration."

1 lb pasta, such as fettuccini, penne, or fusilli
1 15 oz can white or cannellini beans
2 tbsp extra virgin olive oil
4 garlic cloves, grated or minced
5 oz spinach or kale, chopped
1/4 cup grated parmesan cheese or nutritional yeast
1tsp kosher salt
1/2 tsp freshly ground black pepper
optional, see Instructions
diced cooked chicken
broccoli
zucchini
Cook the pasta according to the package directions. Reserve about one cup of the cooking liquid before before draining the pasta. Meanwhile, drain most of the liquid from the beans. Add the beans along with the remaining liquid to a blender or a food processor and blend until smooth. In a large skillet, heat the oil over medium heat. Add the garlic and sauté, just until fragrant, about thirty seconds. Add the pureed beans and and a half cup of the reserved pasta cooking water and mix until combined. Toss in the spinach and stir to wilt. Add the cooked pasta and toss to cover in the sauce. Stir in another quarter cup of pasta cooking water. If the pasta looks dry, add a bit more pasta water. Sprinkle with the parmesan and toss. Season with the salt and pepper. Serve.
Tia's Tips: blend the beans until just smooth. Overblending may release too much starch, which will impact the creaminess. Add some diced chicken for more protein, and switch up the spinach or kale with broccoli and zucchini if you prefer.