health

BBQ Black Bean and Quinoa Burger

Try this nutritious BBQ black bean and quinoa burger. Packed with all your favorite fixing, this recipe is an upgrade to your burger selection.

Ingredients

  • Coconut or olive oil for cooking
  • 1/2 cup uncooked quinoa
  • 1 tablespoon garlic, minced
  • 1 1/2 cups cooked black beans, drained, or 1 can black beans, rinsed and drained
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon Cajun seasoning
  • 1/2 cup bread crumbs

Instructions

  1. Cook the quinoa and set aside (see notes on the original packing for instructions).
  2. Roughly mash the black beans with a fork leaving some whole black beans in a paste-like mixture.
  3. Add in the cooked quinoa, bread crumbs, salt, cajun seasoning, garlic, paprika, salt, and tomato paste. Mix together until combined.
  4. Form the black bean mixture into patties.
  5. Heat the olive oil in a large skillet over medium-high heat. Cook the patties on both sides for 2 to 3 minutes.
  6. Serve the patties on a whole-wheat hamburger bun with guacamole, barbecue sauce, and other desired toppings, or on top of a salad.
  7. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

Shrimp and Lobster Ravioli Make A Perfect Weeknight Meal

Shrimp and lobster ravioli is a delicious and sophisticated pasta dish that combines the flavors of seafood and fresh pasta in a delightful way. The dish typically consists of small pockets of fresh pasta filled with a mixture of shrimp and lobster meat, along with various seasonings and spices, then served with a flavorful sauce.

The ravioli can be served with a variety of sauces, depending on personal preference. A popular choice is a light cream sauce made with butter, garlic, white wine, heavy cream, and Parmesan cheese. Another option is a tomato-based sauce made with fresh tomatoes, onions, garlic, and herbs.

When served, the shrimp and lobster ravioli is often garnished with a sprinkle of fresh parsley or grated Parmesan cheese, adding an extra layer of flavor and texture. The dish can be enjoyed as a main course or as a luxurious appetizer.

Overall, shrimp and lobster ravioli is a delectable pasta dish that is sure to impress any seafood lover. Its rich and savory flavors, coupled with the delicate texture of fresh pasta, make it a perfect choice for a special occasion or a fancy dinner party.

Ingredients

  • Pack of Four cheese ravioli
  • 1b lb fresh shrimp
  • 2-3 Lobster tail
  • 1 Tbsp vegetable oil
  • 1 cup fresh spinach (chopped)
  • 1/4 cup mushrooms
  • 2 cloves garlic minced

Garlic Cream Sauce:

  • 1/4 cup vegetable broth
  • 1 cup heavy cream
  • 1 large clove of garlic pressed
  • 1/2 tsp Worcestershire sauce
  • 1/4 cup parmesan cheese for topping in desired
  • Salt
  • pinch of red crushed pepper (optional)

Instructions

  1. Cook ravioli according to package instructions and set aside.
  2. In a large cooking pan, heat up oil and add chopped spinach and sliced mushrooms. Saute until spinach cooks down. Add minced garlic, (two fingers full) salt, and pepper. Cook for about 2-3 minutes or until garlic is fragrant.
  3. Add broth, heavy cream, Worcestershire, and pepper and stir well.
  4. Add shrimp and lobster meat. Cook until shrimp start to turn pink. Stir occasionally.
  5. Add ravioli, carefully stir in and cook until shrimp and lobster are done.
  6. Stir in parmesan cheese and cook for another minute.
  7. Serve right away. Enjoy and don’t forget to hashtag, #dinnerwithtayo.

Easy and Delicious Vegan Pizza Recipe for a Healthy Meal

Veganism is becoming increasingly popular as people are becoming more conscious of their health and the environment. Pizza is a popular food choice that can be easily adapted to a vegan diet. In this recipe, we will show you how to make a delicious vegan pizza that will satisfy your cravings and leave you feeling good. Enjoy your delicious vegan pizza with your favorite toppings and feel good about your healthy and environmentally-friendly choice!

Here is a recipe for this Vegan Pizza recipe:

Ingredients:

Instructions:

  1. Preheat the oven to 370 degrees.
  2. Add in regular tomatoes, red bell pepper, onions, basil, vegetable stock, half a can of the canned tomato, salt, and garlic parsley seasoning in a blender. Blend together until you have a nice smooth texture.
  3. Spread the blended tomato paste over the crust. Top with spinach, vegan meat, grape tomatoes, and cheese.
  4. Place the pizza in the oven and bake for about 15 minutes. (Keep an eye on it so you don’t over bake the pizza).
  5. Once the pizza is ready remove it from oven and allow it to cool down for a second.
  6. Here’s the best part, you now get to eat this food! Don’t forget to tag #Dinnerwithtayo and @tayoscreation on your social media pages.

The Ultimate Stuffed Vegan Burrito

This Stuffed Vegan Burrito is a mouthwatering dish that is sure to satisfy your hunger and taste buds. The burrito is filled with spicy black beans, plantains, sweet potatoes, diced tomatoes, onions, bell peppers, corn and meatless ground beef, all sautéed in a skillet with a variety of spices. The burrito is wrapped in a large tortilla, making it easy to enjoy on the go or at work. This recipe is not only easy to make but also healthy and customizable. You can add or subtract any ingredients to suit your taste, making it a versatile option for any meal.

Ingredients:

  • 1 Can Black Beans (Drained)
  • 1 Can Sweet Corn (Drained)
  • Whole Wheat Tortilla Wrap
  • Lightlife Smart Ground Meatless Original Crumbles or vegan meat of your choice
  • 2 tablespoons avocado oil
  • Diced onions
  • 2 teaspoon of salt
  • 1/2 red bell pepper chopped.
  • 1 teaspoon black pepper
  • 6 Grape tomatoes cut into half each
  • 1 or 2 plantains (depending on serving)
  • 1 Sweet potato, cut into fries size
  • Premade Cauliflower rice

Instructions:

  1. Preheat the oven to 380 degrees. Season the sweet potatoes with a pinch of salt and black pepper, add in a tad bit of avocado oil, toss the fries around and then place it into the oven. Remove once ready and set aside.
  2. While the fries are in the oven, place the cut up plantains on a frying pan with oil over medium-high heat. Fry the plantains until both sides are nice and golden. Once they are ready, remove them from the oil, place them on a paper towel to drain an excessive oil and set aside.
  3. Add avocado oil in a frying pan over medium heat, now add in the grape tomatoes, red bell peppers, and onions. Allow this to cook for no longer than 5 minutes. Add in ground meatless original crumbles and cook for another 10 minutes.
  4. Grab your whole wheat tortilla wrap and add the vegan meat mix, spinach, corn, black beans, plantains, and sweet potato fries.
  5. Gentle wrap this together and watch how this perfect burrito easily comes together. Place the wrapped burrito back in the pan and fry both sides to get that nicely toasted external look (see photos above).
  6. Here’s the best part, you now get to eat this food! Don’t forget to tag #Dinnerwithtayo and @tayoscreation on your social media pages.

Fresh Green Salad with Homemade Greek Yogurt Dressing

Are you looking for a delicious and healthy meal option that’s easy to make? Look no further than this Fresh and Creamy Green Salad with Homemade Greek Yogurt Dressing recipe! Packed with a variety of fresh greens and vegetables, this salad is a great way to get your daily dose of nutrients while satisfying your cravings for something delicious. The homemade Greek yogurt dressing is the star of the dish, adding a tangy and creamy flavor to the greens. Plus, it’s easy to make and much healthier than store-bought dressings. So, whether you’re looking for a quick lunch or a healthy side dish for dinner, give this recipe a try and enjoy the goodness of fresh and creamy green salad!

Ingredients

  • 1 precut packaged butternut squash
  • 1 tablespoon olive oil
  • ¼ teaspoon cumin
  • ¼ teaspoon cajun seasoning
  • Salt and pepper to taste
  • ¼ cup olive or vegetable oil
  • ¼ cup apple cider vinegar
  • 2 tablespoons Greek yogurt
  • 1 tablespoon maple syrup
  • 1 shallot, minced
  • 1 bunch of kale, spinach, and arugula (optional add in: steamed brussels sprouts)
  • 1 tablespoon sunflower seeds
  • 1 avocado peeled and diced

Instructions:

  1. Preheat the oven to 425°F. Put the squash on baking sheet pan and sprinkle with the olive oil, cumin and season with salt and pepper. Spread the squash out across the pan.
  2. Roast the squash for about 15 minutes or until tender, then scrape under the pieces using a metal spatula angled down toward the bottom of the pan and toss them around, spreading them out again.  After tossing the squash, set aside and cool for a few minutes.
  3. Meanwhile, in a small bowl, mix together the olive oil, vinegar, yogurt, maple syrup and shallots, then season with salt and pepper. 
  4. In a large bowl, combine the kale, spinach, arugula, roasted squash and sunflower seeds. Drizzle the salad with enough dressing to lightly coat, then toss to combine. (Save any extra dressing for another use.) Add the avocado, gently toss again and enjoy.