Food - Page 2

Simple Salmon Quinoa Salad Recipe for a Healthy Meal

Elevate your salad game with this delicious and healthy Salmon Quinoa Salad recipe. Packed with nutrients, protein, and healthy fats, this salad is not only delicious but also good for you. The tender and flavorful grilled salmon pairs perfectly with the nutty and nutritious quinoa, while the crunchy vegetables and tangy dressing add a burst of freshness and flavor to every bite. Whether you’re looking for a quick and easy meal or a satisfying lunch option, this Salmon Quinoa Salad is the perfect choice. So why settle for a boring salad when you can enjoy a flavorful and nutritious meal that will leave you feeling energized and satisfied? Try this recipe today and experience the delicious and healthy benefits for yourself!

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Ingredients

  • 1 pound of sockey salmon
  • 2 tsp Chipotle Seasoning
  • 2 tsp Salt
  • 1 tsp black pepper
  • 1-2 tsp brown sugar
  • 2 Tbsp softened butter
  • 2 teaspoons olive oil
  • Organic Quinoa
  • (Pre-made) Tomatoes, onions, jalapeno, cilantro mix
  • Baby spinach (minced)
  • lime

Instructions

  1. Cook the quinoa for 15 minutes (follow the instruction on the box)
  2. Season the salmon filets with salt, pepper, brown sugar, and chipotle seasoning.
  3. Heat a skillet over medium heat. Once the skillet is hot, add butter, Add the salmon in the pan. Cover and sear the salmon until crispy on both sides about 3 minutes per side.
  4. Once the salmon is done cooking, transfer to a cutting board, and add a tablespoon of melted butter over the salmon.
  5. Mix the cooked quinoa, tomatoes, onions, jalapeno, cilantro mix, and spinach together in a bowl.
  6. Serve the salmon over the quinoa salad.
  7. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

Mushroom Magic: Transforming Gyros into a Vegan Delight

These Vegan Mushroom Gyros are a delicious vegan twist on a classic Greek cuisine! Filled with savory marinated mushrooms, fresh vegetables, and a tangy vegan tzatziki sauce, these gyros are a delicious and healthy way to satisfy your cravings. Whether you’re a seasoned vegan or simply looking to explore new flavors, this recipe is sure to impress. So, grab some warm pita bread and get ready to indulge in the bold and delicious flavors of these Vegan Mushroom Gyros!

INGREDIENTS

For mushroom

  • 2 tbsp olive oil
  • 1 onion sliced
  • 4 cloves of garlic
  • 1 tsp cumin
  • 1 tsp paprika powder
  • ½ tsp chili powder
  • 1 pinch of ground cinnamon
  • 2 tbsp tomato paste
  • 4 portobello mushrooms
  • 3 tbsp soy sauce
  • 2 tbsp agave
  • ½ tsp salt to taste
  • ½ tsp black pepper to taste

For vegan tzatziki

  • 2 cup creamy cashew cultured yogurt alternative or dairy-free Greek yogurt
  • 1 cup shredded or diced cucumber
  • 2 Tbsp lemon juice
  • 2 cloves garlic minced
  • 1 Tbsp chopped dill
  • Salt and pepper to taste

For serving:

  • store-bought pita breads
  • arugula or greens of choice
  • cucumber (sliced)
  • cherry tomatoes, diced
  • vegan feta cheese

INSTRUCTION

  1. Preheat oven to 395° F. 
  2. Clean and slice the mushrooms . 
  3. In a large skillet over medium heat, heat the oil and sauté the onions for 3-4 minutes. Add the garlic, cumin, paprika, chili, and cinnamon. Sauté for a minute until everything is well combined. Then add tomato paste, mushrooms, salt and pepper and cook for another 3-4 minutes. Add soy sauce, agave and mix everything together.
  4. Transfer the mixture to an oiled baking dish, spray with a little cooking spray and bake for 25 minutes, mixing halfway through.
  5. Let’s prepare your Tzatziki while the mushroom are in the oven. In a bowl, mix together yogurt, cucumber, dill, garlic, and lemon. Season with salt and pepper to taste.
  6. Time to assemble the gyros! First, spread some tzatziki in the center of the pita breads, add arugula, cucumbers, tomatoes, mushrooms, and top with feta cheese and more tzatziki if desired.
  7. Fold in half and enjoy!
  8. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Sweet Potato Chickpea Bowl: A Match Made in Heaven

Sweet potato chickpea bowls are a delicious and healthy meal that is perfect for any time of day. They are made with simple ingredients that are easy to find, and they are quick and easy to prepare. The sweet potatoes are roasted until they are tender and then topped with a flavorful chickpea mixture. The bowls are then topped with your favorite toppings, such as chopped vegetables, a drizzle of curry paste, and a squeeze of lemon juice.

This recipe is vegan, gluten-free, and dairy-free. It is also a good source of protein and fiber. Sweet potatoes are a good source of vitamins A and C, as well as potassium. Chickpeas are a good source of protein, fiber, and iron.

This recipe is sure to become a regular in your rotation. It is delicious, healthy, and easy to make. So what are you waiting for? Give it a try today!

INGREDIENTS

  • 1 yellow onion, diced
  • 2 medium sweet potatoes, peeled and diced into 1/2-inch chunks
  • 2 garlic cloves, minced
  • 2 tbsp olive oil
  • 15-ounce can chickpeas, drained and rinsed
  • 15-ounce can coconut milk
  • 3 tbsp Thai red curry paste
  • 1 ½ tsp kosher salt
  • 1 tsp paprika
  • 4 cups baby spinach or chopped spinach
  • ½ tbsp lime juice, to finish (optional)
  • Crushed peanuts and torn fresh cilantro, to garnish
  • To serve: basmati rice or rice of choice

INSTRUCTIONS

  1. If serving with rice, start the basmati rice (prepare according to the package)
  2. Chop the onion, sweet potato, and garlic, as noted above.
  3. In a large skillet, pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sweet potato and sauté for 5 minutes, until onions are translucent. Add the garlic and sauté for 1 minute.
  4. Add the chickpeas (drained and rinsed), coconut milk, paprika, curry paste, 1 cup water and the kosher salt and bring to a simmer. Simmer until sweet potatoes are tender, about 15 to 20 minutes.
  5. Add the spinach and lime juice and cook until the spinach wilts, about 1 minute.
  6. Garnish with crushed peanuts and torn cilantro.
  7. Serve immediately with rice.
  8. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Breakfast Avocado Toast: A Delicious Way to Start Your Day

Looking for a quick and easy breakfast option that’s both delicious and nutritious? Try this Avocado Toast recipe! Simply toast a slice of bread, some fresh avocado, and sprinkle with your favorite toppings for a satisfying and flavorful meal. Avocado Toast is packed with healthy fats, fiber, and protein, making it a perfect way to fuel your day. Whether you’re in a rush or just looking for a tasty breakfast option, this Avocado Toast recipe is sure to become a go-to. Give it a try and start your day off right!

INGREDIENTS

  • 2 slices cinnamon raisin bread
  • Vegan cream cheese
  • Just eggs (or choice of vegan eggs)
  • Salt and black pepper for taste
  • 1 ripped avocado

INSTRUCTIONS

  1. Toast the slices of bread.
  2. Cook the just eggs – Add salt and pepper for taste
  3. Remove the skin and seed from the avocado then slice (see photo above)
  4. Build your toast with cream cheese, eggs, avocado.
  5. Top with micro greens. Add salt and pepper for taste.
  6. Serve and enjoy. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Make Spicy Vegan Chick’n Dumplings That Will Blow Your Mind

This Spicy Vegan Chick’n Dumplings are a delicious and comforting dish that’s perfect for cold winter days. This vegan version of classic chicken and dumplings features tender chunks of plant-based chick’n, cooked with onions, carrots, and celery in a flavorful sauce. The addition of spicy seasoning, such as paprika or cayenne pepper, adds a kick of heat to the dish, making it a warming and satisfying meal. The dumplings are soft and fluffy, and perfectly complement the savory filling. This recipe is not only delicious, but also healthy and easy to make, as it requires simple ingredients and minimal preparation time. So, whether you’re a vegan or simply looking for a delicious and hearty meal, give these Spicy Vegan Chick’n Dumplings a try and enjoy a bowl of comforting goodness.

INGREDIENTS

  • 1 cup cabbage or coleslaw of choice (I used a prepackaged shredded blend with carrots)
  • ½ cup Darling planted based Chick’n chopped
  • ⅓ cup scallions thinly sliced
  • ½ tbsp siracha
  • 3 cloves garlic, minced
  • 1 tsp ginger
  • 2 tsp soy sauce 
  • 2 tsp toasted sesame oil 
  • salt and red pepper flakes to taste
  • 2 tbsp oil
  • ¼ cup water
  • 1 packet dumpling wrappers

Sauce:

  • ½ cup soy sauce
  • ¼ cup rice vinegar
  • 1 tsp sesame oil
  • ½ tsp ginger, minced (or a pinch)
  • 2 cloves garlic, minced
  • 1 tbsp hot chili sauce
  • Kosher salt (a pinch if needed -taste before adding this)

INSTRUCTIONS

  1. Heat sesame oil in a large saute pan over medium heat.
  2. Add carrots and cabbage, along with a large pinch of salt and pepper.
  3. Cook, stirring frequently, for 6-8 minutes or until the liquid from the veggies has been released and begins to evaporate. 
  4. Add green onion, chick’n, garlic, ginger, sriracha, and soy sauce along with a pinch of salt and pepper. 
  5. Cook for an additional minute. Then transfer the filling to a bowl and pop it in the fridge for about 10 minutes to cool completely. 
  6. While the filling is cooling, combine dipping sauce ingredients and set aside.
  7. To assemble dumplings, wet the entire edge of the wrapper with water and add about a tablespoon of filling into the center of the wrapper.
  8. Fold the wrapper in half, creating a half-moon shape. Gently pat the bottom of the dumpling on the countertop to make sure it stands by itself.
  9. Continue with remaining filling until filling is finished or desired amount of dumplings are complete.
  10. Heat 3 tablespoons olive oil in a large saute pan over medium heat.
  11. Saute dumplings in a batch of 7-8 depending on how large your pan is.
  12. Cook dumplings for 2 minutes or until a dark golden-brown crust forms on the bottom of the dumplings.
  13.  Pour in ¼ cup of water, cover pan, and let the dumplings steam for 2-4 minutes or until the water has evaporated.
  14. Remove the lid and allow the dumplings to get crisp on the bottom again.
  15. Garnish with cilantro, green onion, and sesame seeds. Serve with dipping sauce and enjoy!
  16. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Start Your Morning Right with Blueberry Banana Baked Oatmeal

Made with simple and wholesome ingredients like rolled oats, ripe bananas, and juicy blueberries, this Blueberry Banana Baked Oatmeal is a perfect way to start your day. The oats are baked to perfection, creating a warm and comforting texture that’s both satisfying and filling. The sweetness of the ripe bananas and the tartness of the blueberries make for a perfect balance of flavors. This dish is easy to make, nutritious, and can be customized with your favorite toppings like nuts, seeds, and more fresh fruit. So, whether you’re in a rush or have a leisurely morning ahead, this Blueberry Banana Baked Oatmeal is the perfect way to fuel your day and start it off on the right foot.

INGREDIENTS

  • 1 C smashed ripped banana
  • 1 ½ C blueberries
  • ¼ C agave, or honey
  • 1 C uncooked old fashion oats
  • ½ tsp baking powder
  • 3/4 tsp cinnamon
  • pinch of salt
  • 1 tbsp flax seeds
  • 1 C oatmeal milk, or almond or any milk you desire
  • ¼ C just egg
  • 1 tsp vanilla extract

INSTRUCTIONS

  1. Preheat the oven to 375ºF. Mash the bananas well with a fork (you’ll need 1 cup).
  2. In a large bowl, add the mashed bananas, eggs, salt, vanilla, milk and whisk until the ingredients are combined.
  3. In a separate bowl, Mix together brown sugar, oats, flax seeds, baking powder, cinnamon, and nutmeg. Mix together then add in wet mixed ingredients and mix together until combined.
  4. Finally add blueberries and mix again until combined.
  5. Pour the oat mixture into a 9×9-inch casserole dish and transfer to the preheated oven. Bake for 45 minutes, or until it is golden brown on top and around the edges.
  6. Serve warm, top with extra blueberries and agave. (optional: refrigerate and enjoy cold!)
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.
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