If you’ve just recently started visiting the Broccoli Hut, you might be a bit confused as to why I keep making all these dishes I refer to as “Ellie recipes.” Each of these recipes is part of what I call “The Ellie Project,” in which I aim to complete every recipe out of Ellie Krieger’s The Food You Crave.

Ever since beginning the project last January as one of my New Year’s Resolutions, I’ve received several questions from readers about it. In tonight’s Reader Request post, I answer those questions.

Why Ellie?

I started watching Ellie’s cooking show (Healthy Appetite with Ellie Krieger) on the Food Network during college, right around the same time I decided to pursue a career as a dietitian. I’ve always loved how Ellie combines nutrition and flavor in her cooking, simply by making a few smart substitutions and adding generous amounts of fruits and vegetables.

So when I purchased her cookbooks late last fall, it came as no surprise that every one of the recipes appealed to me. Soon enough, The Ellie Project was born.

Is The Food You Crave vegetarian-friendly?

Almost all of the recipes in the book are easily adaptable for a vegetarian diet; most of the flavor in the dishes comes from clever sauces, not necessarily the meat itself. I’ve had success by adapting recipes in the following ways:

• Replace meat with extra-firm tofu. Be sure to give the tofu a good press and pat to remove excess moisture, and prepare the rest of the recipe as written. However, be mindful that cook time might be less than stated in the book, as tofu doesn’t require the extensive cooking that meats do.

Oven-Fried Chicken (prepared with extra-firm tofu)

• Add beans. Often times, the recipes are already completely vegetable-based, as they are intended to be side dishes or just one course of a meal. In order to make a meal out of the dish and bump up the protein content, I add a handful of beans.

Garden Risotto (with chickpeas added)

• Take a little help from meat-analogs. Occasionally, I use commercially prepared meatless versions of beef. Remember that many of these products have sodium and flavorings already, so adjust the recipe’s seasonings accordingly.

Mom’s Turkey Meatloaf (prepared with Harmony Valley Vegetarian Hamburger Mix)

All that being said, I have conveniently avoided many of the meat recipes (e.g., Sweet and Sour Brisket), because I haven’t quite decided how to veganize them yet…suggestions welcome!

How has The Ellie Project changed the way you eat?

As you might expect, cooking your way through an entire cookbook is bound to make you try new things. Before starting this project, I had never cooked with Worcestershire, chiles in adobo, or toasted sesame oil; I had never even tasted crab! In addition to trying new ingredients, I’ve also expanded my familiarity with cooking techniques. Thanks to Ellie, I am no longer afraid of poaching or risotto-making!

From a mental health perspective, this project has been so helpful in finally conquering some of those eating disorder demons. Trying new foods and recipes forces me out of my “comfort zone” when it comes to eating. For example, prior to beginning this project, I rarely if ever ate dessert. Such behavior was a vestige from my anorexic days; I just couldn’t let myself indulge in sweet treats (other than fro-yo, of course). However, there’s a whole dessert section in this cookbook, so skipping the sweet stuff was not an option here. While you still won’t catch me chowing down on a pint of Ben & Jerry’s any time soon, I have learned that desserts in moderation can indeed become a part of a healthy diet!

Carrot Cupcakes with Lemony Cream Cheese Frosting

I’ve completed 130 recipes thus far…just 80 more to go. You can always check out my progress on the Ellie Project page.

There’s an Ellie recipe nestled into this post…but first breakfast and lunch.

Ever since I discovered the wonders of figs + pistachios, I can get enough of the combination. I turned it into oatmeal form this morning for breakfast. YUM. (Yes, Dad—I know my placemats are still wrinkled. Don’t judge me).

My grocery stash is pretty low right now, so I improvised a simple lunch based on a tomato, some onion I stole from Seth, and buttery California avocado.

Tonight’s meal was an Ellie recipe, Confetti Chili.

My tweaks:

-I omitted the ground beef.

-I just used black beans instead of black beans and kidney beans, because I only had one can of beans left in the cupboard…

-I used fresh corn instead of frozen. I figure, as long as it’s in season, why not use fresh? I nibbled a few kernels as I was cutting it off the cob, and it was candy-sweet! Just wish I had one of those handy corn zippers.

With so many colors going on, it was pretty much a given that I would dig this recipe. Not only was it pretty, but it was also delicious. It had quite a unique flavor profile, thanks to the use of chiles in adobo and ground coriander—not a speck of chili powder in this recipe! The fresh corn really made this dish taste fresh, so I would make this again—using fresh corn.

Alright, I am off to relax and read:) Nighty night.

Filed under: Meals