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Posts Tagged ‘chickpeas’

Healthy Greek Chickpea Salad with Creamy Green Goddess Dressing

By Rachelle Lisa | January 4, 2023 | 1
Healthy Chickpea Greek Salad with Green Goddess Dressing

Happy New Years Friends! This is the best time to jumpstart our health and start feeling good in our bodies after a month long holiday indulgence. I know I just crave tons of vegetables this time of year and trust me they make me feel so much better. I hope you enjoy this recipe and…

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Welcome to Vivacious Gourmet!  My name is Rachelle.  I am passionate about wholesome cooking with real food, that is good for you and makes you feel great! I have a zest for life and my goal is to inspire and motivate you to cultivate your own culinary delights. Enjoy!

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Happy Fall Equinox and say hello to my Turkey and Happy Fall Equinox and say hello to my Turkey and Veggie Stuffed Acorn Squash! 🎃 This simple turkey and veggie stuffed acorns tastes amazing. Healthy and delicious, gluten free, grain free, and packed with yummy flavours. Stuffed with turkey & veggies, topped off with Parmesan cheese and roasted squash seeds. 🙌 Ingredients: 3 small acorn squash 1 pound lean ground turkey or ground chicken 1 medium onion diced 2 medium carrots diced 1 medium red pepper diced ½ small zucchini diced 1 cup tomato sauce 1 tbsp thyme 1 tsp salt 1 tsp pepper 1 tbsp olive oil 2 cups spinach 1/2 cup parmesan cheese Directions: 1. Preheat oven to 400 degrees F. 
Slice the tops of acorns. Remove all seeds. Wash and dry seeds. 
 2. Place seeds on baking sheet with parchment paper and sprinkle with olive oil, garlic powder, paprika, salt, pepper. Bake for 10 minutes or until golden brown. 
 3. Place acorns on baking sheet. Sprinkle with olive oil, salt and pepper and bake for 30 minutes.
 4. In a large pan, add olive oil, ground turkey, salt and pepper. Cook for about 10 minutes or until turkey is cooked through.
 5. Remove turkey from pan and set aside. Add onions, carrots and garlic in pan, cooking for 5 more minutes or until onions are translucent. Add in peppers and cook for another 5-7 minutes.
 6. Add in tomato sauce, thyme. Add in spinach. Cook for 2-3 minutes or until spinach is slightly wilted. Place ground turkey back in pan and mix thoroughly together.
 7. Divide mixture into cooked acorns, pat down. Add parmesan cheese to top. Place stuffed acorns back in oven and cook for another 20 minutes or until tops are golden brown. 8. Remove from oven and place acorn tops on side of bottom acorn cavity. 
Top with roasted squash seeds. Enjoy! Save this recipe for future use. 🫶
Have you tried my Roasted Red Pepper and Tomato So Have you tried my Roasted Red Pepper and Tomato Soup with Prosciutto Pesto Grilled Cheese? 🤤OMG! This is the perfect marriage of ingredients coming together. Melted mozzarella, salty prosciutto and tangy pesto all sandwiched together and great for dipping into my Tomato Soup. This recipe is next level! 🙌 Dip it likes it’s hot! I mean who doesn’t love a grilled cheese and tomato soup?! 🍅 Simple, wholesome comfort classic! You can find the recipe on my blog https://vivaciousgourmet.com/roasted-tomato-soup-with-pesto/ . Or click the link in my BIO ⬆️ To make the grilled cheese you will need: 2 slices of organic ancient rye bread 1 tsp butter 2 tbsp pesto 1/2 cup sliced cherry tomatoes 5 x Slices of prosciutto wrapped around mozzarella Directions: 1. Place butter in pan until melted. Coat pesto on one side of bread and place in pan with pesto facing up. 2. Place prosciutto wraps on one side and sliced tomatoes on other. Let the bread grill for 3-4 minutes. 3. Place one slice on top of the other and press the sandwich together. Grill for another 2-3 minutes. Flip and grill on the other side for 1-2 minutes. Until the cheese is melted and gooey! 4. Remove from heat, cut grilled cheese in half. Dip into the tomato soup and enjoy!! Buon Appetito!! #grilledcheese #tomatosoup #tomatoes #vivaciousgourmet #feedyourlife #torontoblogger #inmykitchen #tastingtable #bonappetit #heresmyfood #inmykitchen #feedfeed #foodgawker #tastethesix #thekitchn #huffpostetaste #comfortfood #f52grams #makesmewhole #onmytable #eatwellbewell #thesix #cheflife #whatsonmyplate #localfarmers #recipeideas #eatlocalgrown #eattheseasons
This morning I definitely felt a cooler breeze in This morning I definitely felt a cooler breeze in the air. So that can only mean one thing: time for warming comfort food! 🍂 My Healthy Turkey Stroganoff is light and super satisfying. You can also make this dish in under 30 minutes! I chose to use ground Turkey for this recipe to make it lighter. You can use chicken, extra lean ground beef or even plant based ground meat alternative. Do whatever makes you happy! Ingredients: 1 pound ground turkey or beef 1 sweet onion, diced 4 cloves garlic, minced 1 tbsp olive oil 10 cremini mushrooms, sliced 2 cups gluten-free fusilli noodles (I love using @forpastalovers) 3 1/2 cups chicken stock 2 tbsp brown rice flour (or flour of choice) 1 tsp smoked paprika 1 tsp thyme 1 tsp garlic powder 1 tsp salt 1 tsp black pepper 1 tbsp Worcestershire sauce 1/2 sour cream 2 ounces cream cheese Directions: 1️⃣ In a large pot, add olive oil, onions and mushrooms. On medium heat sauté until soft, about 5-7 minutes. 2️⃣ Add ground turkey, garlic, flour, paprika, thyme, s & p. Cook until turkey is no longer pink. 3️⃣ Add chicken stock, Worcestershire sauce, and noodles. Mix well so that the noodles are covered in the liquid. 4️⃣ Cover with a lid and bring to a boil. Reduce heat to a simmer and cook for 10-12 minutes or until noodles are al-dente. 5️⃣ Turn heat to lowest setting. Add cream cheese and sour cream. Mix well and let it melt together. Let it cook on low until liquid has thickened and the noodles are cooked perfectly. 6️⃣ Garnish with fresh parsley and viola! Save this recipe for future use!
My favourite Autumn Roasted Veggie Salad 🍁 It’s warm, super filling, and packed with bold flavours. You can use whatever vegetables you have on hand. I love using turnips, carrots, red onions, butternut squash. I love roasting all my vegetables, and putting them in this savoury salad gives me all the feels. Best topped with arugula, apples, walnuts, tomatoes, micro greens, and feta cheese. You can omit the feta to keep this #vegan. To make the vinaigrette: 2 cloves garlic 1 tsp Dijon mustard 1/2 tsp maple syrup 1/4 cup white wine vinegar 1 tbsp lemon juice 3/4 cup extra virgin olive oil 1 tsp sea salt 1 tsp black pepper Blend all the ingredients together and dress over salad. Hope you enjoy it as much as I do! #autumnrecipes #saladrecipe #roastedveggies #veganrecipes #saladlover #vivaciousgourmet #feedyourlife #torontoblogger #bonappetite #inmykitchen #tastingtable #heresmyfood #inmykitchen #feedfeed #foodgawker #tastethesix #thekitchn #huffpostetaste #comfortfood #f52grams #makesmewhole #onmytable #eatwellbewell #thesix #cheflife #whatsonmyplate #localfarmers #recipeideas #eatlocalgrown #eattheseasons

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