Recipe Of The Day - Page 4

Cajun Shrimp Wrap: A Flavorful and Easy Lunch Recipe

If you’re looking for a quick and easy lunch recipe that packs a punch of flavor, then look no further than the Cajun Shrimp Wrap. This delicious wrap is filled with succulent and spicy shrimp, sautéed with Cajun seasoning, crunchy vegetables, and a zesty lime aioli sauce, all wrapped up in a soft and fluffy tortilla. With the perfect balance of heat, flavor, and freshness, this Cajun Shrimp Wrap is the ultimate lunch recipe that’s sure to satisfy your cravings. Whether you’re a busy professional, a student, or just looking for a delicious and healthy lunch option, this recipe is a must-try that’s sure to become a favorite in your household.



  • 1 lb of Large Shrimp
  • 1Tbsp Cajun Seasoning
  • 1 tsp Thyme seasoning
  • 1 tsp lemon juice
  • 1 tsp crushed red peppers
  • 1 tbsp old bay seasoning
  • 1 tbsp Olivio Coconut Spread
  • 1 tbsp Coconut Oil
  • Wild Rice
  • Diced tomatoes
  • Diced broccoli
  • Spinach
  • Salad sprouts
  • Sundry tomato basil wrap or wrap of your choice


  1. Cook the wild rice as following on the instruction box.
  2. In a pot, add 2 cups of water and boil broccoli on medium-high heat for about 15 minutes or until they are soft. (Cover the pot up).
  3. Peel and clean your shrimp before seasoning. If your shrimp are already cleaned, you can go ahead and start seasoning. In a bowl add thyme, cajun seasoning, old bay, coconut spread, red crushed peppers, and lemon juice. Mix together and allow to marinate for about 20-30 minutes. 
  4. In a frying skillet, add coconut oil, then add tomatoes, and the broccoli. Add a tsp of cajun and old bay seasoning and stir together. Let this cook for 3 minutes.
  5. Add (cooked) wild rice, shrimp, and salad sprouts. Cook for 5 minutes and gently stir.    
  6. Prepare your wrap, add diced spinach, and your cajun rice & shrimp mix. Gentle wrap it up, cut, serve, and enjoy. 
  7. If you make this dish, don’t forget to use the hashtag: #DinnerWithTayo. Thank you.

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.


  • 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


  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.

White Cod With Curry Tomato Sauce

This Alaskan white cod cooked in a curry tomato sauce is so good, easy, and is full of flavor from its combination of spices.


  • 1 lb skinless white cod fillets
  • 1/2 cup butter
  • 1 1/2 tablespoons thyme
  • 1/2 teaspoon garlic powder
  • 1 tablespoon minced shallots
  • 1 tablespoon curry powder
  • 2 -3 tablespoon diced tomatoes
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chicken bouillon or 1/2 tablespoon salt for taste
  • 1/2 teaspoon red pepper flakes optional
  • 1 cup of water
  • 2 tablespoons olive oil


  1. Sprinkle the top of the fish generously with salt and set aside.
  2. Melt the butter in a cooking pan over medium-high heat, once the butter has dissolved, add shallots, tomatoes, curry powder, garlic powder, red pepper flakes, lemon juice, chicken bouillon and thyme cook for 1 minute. Add water and stir together. Add the fish, cover the pan and cook for about 6-8 minutes.
  3. Serve the fish while still hot from the pan with any finishing garnishes. Enjoy this dish with rice or any side of your choice.
  4. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Simple Sweet Chili Salmon Wrap

Looking for something new to eat? Well, this simple sweet chili salmon wrap is healthy, flavorful, and a quick recipe for lunch.

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  • 1/2 lb wild salmon, cut into 2 pieces
  • Salt
  • Black pepper
  • 1 teaspoon sesame oil
  • 3 tablespoons bottled Thai sweet chili sauce
  • 1 1/2 teaspoons lime juice
  • 1/2 teaspoon white sesame
  • 1/2 tablespoon chopped cilantro leaves
  • Garden Spinach Herb Wrap (or wrap of your choice)
  • Baby spinach
  • 1/2 red onions


  1. Season both sides of the salmon with a pinch of salt and pepper.
  2. Mix the sweet chili sauce, lime juice, sesame, and cilantro leaves together. Stir to combine well and set aside.
  3. Heat up a skillet with sesame oil on medium heat. Fry the salmon on both sides for about 2-3 minutes or until cooked.
  4. Transfer the salmon onto a serving platter and thin slice or cut into small pieces.
  5. Chop onions into small pieces. Spread the sweet chili sauce on the wrap, top with spinach, onions and salmon, roll, cut in half, and serve immediately.
  6. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Pasta with Tomatoes & Fresh Basil

Made with a few simple ingredients, this whole wheat pasta with fresh tomatoes and basil recipe is a quick and easy lunch or dinner option.

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  • Whole Wheat Pasta
  • 10 Grape Tomatoes, diced
  • 1 Tbsp Thyme
  • Fresh Basil leaves
  • 1/2 cup of Vegetable Broth
  • 1 Tbsp cajun seasoning
  • 1 Tbsp crushed red pepper
  • 2 Tbsp almond oil


  1. Cook the whole wheat pasta in a small pot filled with water for 20 minutes, add a tablespoon of oil to prevent the pasta from sticking together and add 1 tsp salt.
  2. In a skillet, add 2 Tbsp olive oil and cook over medium heat. Add in tomatoes, crushed red peppers, cajun seasoning, thyme, and basil leaves. Cook and stir for 10 minutes.
  3. Add in vegetable broth, gently stir for about a minute. Add in pasta, stir together, and serve immediately.
  4. Enjoy and make sure you tag #DinnerWithTayo, I would love to see your dish.

Slow-Cooked Chicken Tomato Stew

This slow cooked chicken tomato stew is like no other stew. The flavors and taste of this dish comes from Nigeria and the coastline of west Africa.


  • Chicken pieces (drumsticks and thighs)
  • 1 28-ounce can crushed tomatoes
  • 1 medium onion chopped
  • 1-2 tbsp chicken bouillon
  • 1 tsp ginger powder 
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • Parsely, finely diced
  • 1 tsp curry
  • 1 tsp black pepper
  • 1/2 cup olive oil
  • Salt
  • 1 cup chicken broth 


  1. Rinse the chicken and place on a sheet tray. Preheat the oven at 375°f. Season both sides of the chicken with salt and black pepper. Bake the chicken for 15 – 20 minutes.
  2. In a large pot, heat the olive oil over medium-high heat. Add onions and sauté for 5 minutes, until onions are golden brown, then reduce the heat.
  3. Carefully add tomatoes, chicken broth, seasoning, salt and simmer for about 25 minutes. Stir continuously to prevent burning at the bottom.
  4. Add the chicken and continue cooking on medium heat for about 10 minutes. Stir together and add water if needed.
  5. Serve with rice or anything of your choice. Enjoy! Don’t forget to hashtag, #dinnerwithtayo.
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