CEiMB – Rewind: Apple Pecan Muffins

This weeks recipe for Craving Ellie in My Belly picked by Liz of This Chihuahua wears Pearls: she chose Stir-Fried Chinese Cabbage with Tofu, a recipe featured in Ellie Krieger’s Book Small Changes, Big Results. Because this book is not owned by all CEiMB-members and the recipe is not available on the WorldWideWeb, we decided to put it online so that all the members would be able to cook along. I had to skip this recipe: I’m vacationing with E. and he doesn’t eat ‘strange’ foods such as Chinese Cabbage or Tofu, however the recipe can be found at Liz’s blog or here at CEiMB. Check out what my fellow Ellie-istas thought of this stir-fry here.

Lucky for me, we changed the rules over at CEiMB. As of July recipes will be picked biweekly and we’re allowed to sub recipes if we can’t get our hands on ingredients or need to use up other ingredients. I had one wrinkly apple and some pecans that were about to expire, so I decided to make the Apple Pecan Muffins that Joanne of Apple Crumbles had originally picked for June 22nd. These were easy to make, and tasty too! The recipe can be found here at Joanne’s blog, and the links to the posts written by other Ellie-istas on the subject of these muffins are here.


CEiMB – Tuscan Roasted Chicken and Veggies

 This weeks recipe for Craving Ellie in My Belly was picked by the lovely Margaret of Tea and Scones. She chose Tuscan Roasted Chicken and Veggies, a perfect recipe for warmer days since the dish can be made in the oven: so no sweating above a hot stove!

The chicken gets rubbed with a mixture of garlic, lemon zest, lemon juice and oil, which when placed into the oven gives off a lovely lemony/garlicky scent. I absolutely loved the flavours of this dish and will definitely be making it again!

The recipe can be found over at Tea and Scones. Go here to check out what my fellow Elie-istas thought of the Tuscan Roasted Chicken and Veggies. If you’re interested in cooking up delicious, nutritious and healthy food, check out Craving Ellie in My Belly: we’re always open to new members!


CEiMB – Spicy Egg and Avocado Wrap (my pick!)

This week it was my turn to pick a recipe for the lovely group of ladies that cook along with Craving Ellie in My Belly (or bake, depending on the recipe that is chosen). Since the weather here has been quite good the last couple of days I wasn’t in the mood to spend a lot of time in the kitchen and so I decided to pick something easy.

I still had some recipes bookmarked from when I got to pick a recipe last time and I soon found something that sounded completely right to me: Spicy Egg and Avocado Wrap on page 31 of So Easy. I understand these wraps were supposed to be a breakfast meal, but I paired one wrap with a lovely salad and called it dinner. I loved the kick that the Thai chili sauce added to the wrap.

Go visit the other ladies of CEiMB here and see what they thought of the wraps. It looks like June will be a tasty month, want to join in on the fun? You’re always welcome!!!!

Spicy Egg and Avocado Wrap
makes 4 servings (serving size 1 wrap)

8 large eggs
4 large red-leaf lettuce leaves (I used iceberg lettuce)
4 whole-wheat wrap breads (about 9 inches in diameter)
1 avocado, pitted, peeled, sliced
1 medium tomato (about 4 ounces), sliced
1/8 English cucumber, thinly sliced
1 tablespoon prepared Thai chili sauce or hot sauce, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Place the eggs in a 4-quart saucepan. Cover with water, bring to a boil, reduce the heat, and simmer for 9 minutes. Remove from the heat, rinse with cold water, and peel. Remove the yolks from 4 eggs and discard the yolks. Slice the remaining egg whites and whole eggs into 1/4-inch slices.

Lay a lettuce leaf over the center of each wrap bread. Top with the avocado, sliced eggs, tomato, and cucumber. Sprinkle with the chili sauce and season with the salt and pepper. Fold one side of the bread about 2 inches over the filling to form a pocket and roll into a wrap. Eat immediately or cover in foil and store in the refrigerator for up to 1 day.

CEiMB – Ellie’s Choice: Whole Grain Spaghetti with Roasted Tomato and Almond Pesto

This weeks recipe for Craving Ellie in My Belly caused quite a stir as it was chosen by Ellie Krieger herself. I was so excited to make this, as it was right up my ally: who can go wrong with pasta, garlic and tomatoes?

We were given an option of roasting our own tomatoes or using a can of roasted tomatoes for the sauce. Since I couldn’t find canned roasted tomatoes I opted for making my own, also added some garlic cloves to the roasting dish mixed them in with the pesto. This dish is so easy to put together and the small bite I tasted was wonderful! Unfortunately I wasn’t able to enjoy a whole plate as my last wisdom tooth was extracted today and I now have a gaping hole in the back of my mouth with 3 stitches.  I froze it all and am sure that I’ll enjoy the spaghetti later this week! I loved the taste and the smell and think I might even be able to convince E. to give this a try!

Go here to check out what my fellow Ellie-istas thought of Ellie’s choice!
Up next week: Muesli Parfaits picked by Sarah of Sarah’s Kitchen Adventures.

Whole Grain Spaghetti with Roasted Tomato and Almond Pesto

Olive oil cooking spray
1 1/3 pounds ripe plum tomatoes, cored, seeded and quartered (about 6 medium) or 1 15 ounce can fire-roasted tomatoes, drained
1/3 cup blanched sliced almonds
1 medium clove of garlic
1/3 cup lightly packed fresh basil leaves, plus more for garnish
1 teaspoon red wine vinegar
¼ teaspoon crushed red pepper flakes
3 tablespoons extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
¼ teaspoon salt, plus more to taste
1 pound Whole Grain Spaghetti (note: I like Barilla)

If using fresh tomtatoes, Preheat the oven to 400 degrees. Spray a baking tray with cooking spray. Place the tomatoes on the tray and roast in the oven for 30 minutes, until they are soft and slightly charred. When the tomatoes are nearly done, bring a large pot of water to a boil.

In a medium dry skillet, toast the almonds over a medium-high heat, stirring frequently, until they are golden and fragrant, 3-4 minutes.

Transfer the nuts to a food processor, add the garlic and process until they are finely ground. Add the roasted or canned tomatoes, basil, vinegar and pepper flakes to the processor. As the processor is running, drizzle in the olive oil in a steady stream. Add the parmesan cheese and ¼ teaspoon salt and pulse to combine.

Add the pasta to the water and cook according to the directions on the package. Drain and return the pasta to the pasta pot or to a serving bowl. Add the sauce and toss to combine. Season with additional salt to taste. Serve garnished with whole basil leaves.

Makes 6 servings
Serving size: 1 ¼ cups

Prep time: 12 minutes
Cooking time: 36 minutes

CEiMB – Asian Noodle Bowl

This weeks recipe for Craving Ellie in My Belly was chosen by my good friend Margaret of Tea and Scones. Margaret picked Asian Noodle Bowl, which can be found over at Tea and Scones or on page 161 of So Easy.

This was a delicious dish, quite easy to make. I loved it and am already looking forward to having leftovers for dinner tonight! If you want in on the fun, come and visit us over at CEiMB and sign up! Go here to see what my fellow Ellie-istas thought of the Asian Noodle Bowl

Up next week – Ellie’s choice! Ellie Krieger herself handpicked a new recipe for us:
Whole Grain Spaghetti with Roasted Tomato and Almond Pesto

CEiMB – Aromatic Beef Stew with Butternut Squash

This weeks recipe for Craving Ellie in My Belly was picked by my good friend Kayte of Grandma’s Kitchen Table. Kayte chose Aromatic Beef Stew with Butternut Squash and I really liked it! This is the second recipe I ever made with Butternut Squash and I must say I’m glad I’ve gotten to know this squash. The only part I didn’t like was that the beef turned out a bit too chewy….


Visit Kayte for the recipe and check out what my fellow Ellie-istas thought of the beef stew here.


CEiMB – Mocha Cake with Mocha Cream