quick recipe - Page 2

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.

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.

Easy and Delicious Vegan Breakfast Burrito for Busy Mornings

Breakfast just got a lot easier. This loaded vegan breakfast burrito is the perfect way to start your day. All your favorites wrapped up in one.

INGREDIENTS

  • Just eggs (or choice of vegan eggs)
  • ½ C plant based ground beef
  • Spinach
  • 1/4 cup Cilantro minced
  • ½ cup onion diced
  • 2 cloves garlic freshly minced or crushed
  • 1 – 2 C grape tomatoes (diced into small pieces)
  • 1 tbsp lime juice
  • pre-cut sweet potatoes
  • 1-2 whole wheat tortillas
  • vegan queso fresco cheese
  • 1 Tbsp honey
  • 1 Tbsp habanero sauce
  • Micro greens
  • Salt for taste
  • Olive oil.

INSTRUCTIONS

  1. Prepare the eggs, set aside once ready
  2. Cook the ground beef and spinach separately over medium heat with olive oil. Set aside once ready.
  3. In a small bowl mix together, cilantro, onions, grape tomatoes, garlic salt and lime juice.
  4. Air-fry or pan fry sweet potatoes until tender.
  5. Assemble theburritos. Grab a large burrito-sized tortilla. Add sauce onto one half of the tortilla, leaving a border on the edges. Spoon some of the eggs scramble on top, followed by the roasted potatoes, pico de Gallo, ground beef, spinach, queso cheese.
    • Tip: When adding the salsa, limit the amount of liquid from the salsa to avoid the burrito getting wet.
  6. Roll the burritos. Pinch in the edges of the tortilla and fold it over the filling. Tuck the fillings into the tortilla, fold the edges in again, and give it a final roll. Repeat with the remaining tortillas and fillings, or store the leftover fillings separately in the fridge.
  7. Griddle the burritos. Heat a frying pan over medium heat. Add a touch of oil or cooking spray (not needed if your pan is nonstick). Add the burrito, seam-side down. Press down on the burrito with a large spatula or with a plate. Cook for 2 minutes, or until golden brown on the bottom. Carefully flip and cook another 1 to 2 minutes, or until golden brown on the second side.
  8. Serve burritos warm with extra honey habanero sauce on the side, if desired.
  9. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Quick and Easy Fresh Green Sauce Linguine for Busy Weeknights

This Fresh Green Sauce Linguine recipe is a perfect way to add some color and freshness to your dinner table. It’s super creamy, packed with fresh greens and ready within a couple of minutes. The recipe features a delicious and easy-to-make sauce made with fresh herbs, lemon juice, and olive oil, which is then tossed with tender linguine noodles.

The result is a bright and flavorful pasta dish that’s both satisfying and healthy. This recipe is also customizable, as you can add your favorite veggies or protein to the dish to make it more substantial. Whether you’re a vegetarian or just looking for a light and refreshing pasta dish, give this Fresh Green Sauce Linguine a try and enjoy the taste of fresh and healthy ingredients in every bite.

INGREDIENTS

  • Pack of linguine (preferably fresh linguine or any choice of pasta)
  • ½ cup parsley
  • ½ cup cilantro
  • 3 cups spinach
  • 1 avocado
  • 2 cloves garlic
  • 2½ tsp onion powder
  • ½ tsp garlic powder
  • 1/2 tsp cayenne
  • ¼ tsp nutmeg
  • 1/4 cup tahini
  • 1 tsp salt
  • 1½ – 2½ tbsp lemon juice
  • 1 cup coconut milk
  • Vegan parmesan cheese

INSTRUCTIONS

  1. Cook the linguine according to the instructions on the package. Set aside once done.
  2. Remove the stone and skin from the avocado and peel the garlic.
  3. Add parsley, cilantro, and spinach to the bowl of a food processor or high-powered blender. Add the avocado, garlic cloves, ground onion, ground garlic, cayenne, nutmeg, tahini, and salt. Process until as smooth as possible.
  4. Add in the coconut milk and 1.5 tbsp of the lemon juice and blend for one minute. Taste for lemon juice and add the remaining lemon juice as needed.
  5. Cover and refrigerate until needed or stir into hot drained pasta straight away and sprinkle with vegan cheese, cracked black pepper, and extra herbs if desired.
  6. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Shrimp and Chicken Basil Pesto Pasta: A Family-Friendly Favorite

Shrimp and Chicken Basil Pesto Pasta is a delicious and filling dinner dish that’s perfect for any night of the week. This recipe features tender and juicy chicken and shrimp, sautéed in a flavorful garlic and basil pesto sauce. The pasta is cooked until al dente and then tossed with the pesto and protein mixture to create a savory and satisfying meal. The basil pesto adds a bright and herbaceous flavor to the dish, while the chicken and shrimp add a satisfying and healthy source of protein. Whether you’re a fan of pasta dishes or simply looking for a new and exciting way to enjoy chicken and shrimp, this Shrimp and Chicken Basil Pesto Pasta recipe is sure to become a favorite at your dinner table.

INGREDIENTS

For the Homemade Pesto:

  • 2 cups fresh basil leaves 
  • ½ cup pine nuts
  • ½ cup grated pecorino cheese
  • 1 clove garlic peeled
  • 2 teaspoons lemon juice
  • 2/3 cup extra-virgin olive oil
  • salt and black pepper

For the Basil Pesto Shrimp and Chicken Pasta:

  • Pack of pasta 
  • 3-4 boneless skinless chicken thighs; shredded
  • 1 lb of shrimp, peeled and deveined 
  • 2 Tbsp Olive oil
  • ½ tsp salt 
  • ¼ tsp black pepper

INSTRUCTIONS

For the Pesto Chicken Pasta:

  1. Cook the pasta according to the package instructions. Set aside once ready.
  2. Season both sides of the chicken thighs with a pinch of salt and black pepper.
  3. In a large pan heat olive oil over medium heat, add chicken thighs, and fry both sides 2-3 minutes per side or until golden and cooked. Remove the chicken from the pan, cut, and shred into pieces with a fork and knife. Set aside.
  4. In the same pan, add the shrimp, pinch of salt, and cook for about 5 minutes or until the shrimp are pink and cooked through. Remove from pan and set aside.

For the Basil Pesto:

  1. Set out a food processor. Place the basil leaves, olive oil, pine nuts, pecorino cheese, garlic clove, lemon juice, pepper, and salt in the food processor. Cover and pulse until finely ground and a smooth, thick pesto sauce is formed. Taste, then add additional salt and pepper if needed.
  1. Stir in the shredded cooked chicken and shrimp into the cooked pasta. Stir in the pesto, and stir everything together. 
  2. Once it’s ready, top with additional grated pecorino cheese and serve. Enjoy!
  3. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Easy to Make Pineapple Jerk Lobster Tacos

Transport your taste buds to the sunny shores of the Caribbean with Pineapple Jerk Lobster Tacos. These delicious tacos feature succulent lobster meat marinated in a spicy and sweet jerk seasoning, paired with juicy chunks of fresh pineapple for a burst of tropical flavor. Topped off with a zesty lime slaw and wrapped in warm, soft tortillas, these tacos are a flavor sensation that’s sure to delight your senses. Whether you’re entertaining guests or just looking to treat yourself to a gourmet meal, Pineapple Jerk Lobster Tacos are a must-try recipe that’s guaranteed to impress.

Ingredients

  • 5 lobster tails
  • Premade Jerk marinate of your choice
  • 1 can of pineapple
  • grape tomatoes, diced
  • 1 Tbsp brown sugar
  • 1/2 onions finely chopped
  • Cilantro diced
  • 2 Lime each cut in half
  • Tortilla
  • Salt (pinch)

Instructions

  1. Remove the lobster meat from the shell and set aside.
  2. Blend the pineapple, pineapple juice, jerk marinate and brown sugar together until everything is smooth. In a large bowl, mix the lobster meat and blended marinate together.
  3. In a large skillet, over medium heat, cook the marinated lobster meat for 10 minutes. Remove from the skillet off the stove once the lobster is ready.
  4. In a small bowl, mix the tomatoes, onions, and cilantro together. Season with a pinch of salt.
  5. On the tortilla, add the cooked lobster, pineapple jerk sauce, veggies together and enjoy.
  6. Don’t forget to hashtag, #dinnerwithtayo.
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