Sunday, March 7, 2010

March 7, 2010



Breakfast
Deviled Avocados
serves 2 ~ $1.81 per serving

ingredients

1 tablespoon macadamia mayo*
3 avocados ($3.57)
1 tablespoon mustard ($.05)
1 teaspoon paprika
salt and pepper

My local store has had excellent prices on avocados over the last few months, sometimes as low as seventy-eight cents each. The prices are going up again so I thought I'd do some things with the last of the lower priced avocados. Getting to know your produce manager can help you save money ... they are who will know what's coming in season, what's going on sale, etc. Also, you can arrange bulk purchases with them for some produce items.

I used to love the mustardy taste of deviled eggs. This isn't identical, probably doesn't even qualify as a "faux food," but it's still mustardy good. Prepared mustard isn't raw ... mustard powder to taste can be used instead.

In a bowl, mash one avocado until mostly creamy but still slightly chunky. Mix in the mayo, mustard, paprika, salt and pepper. Cut the remaining avocados in half and fill with the mixture. Sprinkle with a pinch of paprika.

* macadamia mayo recipe is in the dinner section below


calories: 523
fat: 45 gr
carbs: 26 gr
protein: 4 gr

Lunch
Curried Carrot Soup
serves 2 ~ $1.10 per serving

ingredients

4 carrots, chopped ($.50)
1 avocado, coarsely chopped ($1.19)
1 stalk celery, coarsely chopped ($.05)
1/4 medium onion ($.05)
1 clove garlic, pressed
1 teaspoon curry powder ($.10)
1 1/2 cup water, as needed for blending
salt and pepper

I felt like I was coming down with the cold that's been going around, so today I just wanted something creamy and smooth to curl up with on the couch. This really hit the spot ... and the cold thing seems to have passed me by, too.

In a blender, puree all ingredients until smooth and creamy.


calories: 236
fat: 14 gr
carbs: 27 gr
protein: 5 gr

Dinner
Ranch Salad
serves 2 ~ $2.30 per serving

ingredients

macadamia mayo

1/2 cup macadamia nuts ($.60)
1/2 cup water
1/4 teaspoon salt

Blend the macadamia nuts, water, and salt until smooth and creamy, which may take a minute or two. A personal or bullet type blender can be used for this. I made this in the morning and used a tablespoon of it for the deviled avos and set aside the rest to use for this cucumber ranch dressing.

dressing

1/2 cup macadamia mayo ($.30)
1/2 large cucumber, chopped ($.50)
2 tablespoons lemon juice ($.10)
1/2 cup water  
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dill ($.20)
1 teaspoon basil

salad

1 head romaine, chopped ($1.89)
2 carrots, grated ($.15)
1 small onion, sliced ($.15)
1 large cucumber, coarsely chopped ($1.00)
6 radishes, sliced ($.30)


In a blender, add the macadamia mayo, half of a large cucumber (or one small), lemon juice, and water. Puree until smooth. Add the onion powder, garlic powder, dill, and basil and pulse to blend well.

Assemble salad and add dressing.



calories: 216
fat: 12 gr
carbs: 27 gr
protein: 8 gr
Dessert
Spinach Ice Cream
serves 2 ~ $1.74 per serving

5 ounces spinach ($.95)
3 bananas ($.45)
5 ounces frozen mango chunks ($1.25)
1 cup nut milk ($.40)
juice of half a lemon ($.29)

HiHoRosie had an ice cream maker giveaway on her wonderful blog last week. I'd been coveting an ice cream maker for a while, and so was extra happy when I won! The shipping was lightening fast and I was making ice cream within days! 

One of my favorite smoothies is spinach and fruit, and it translates really well into a soft serve ice cream.

 In a blender, blend the spinach and nut milk until smooth. Add the rest of the ingredients and puree. Pour into ice cream maker and process according to directions.

Alternatively, a nice soft serve ice cream can be made in a blender if all the fruit is frozen first. And if it turns out too soft still, just pop in the freezer for a bit, stirring every 20 minutes until desired firmness.


calories: 349
fat: 5 gr
carbs: 76 gr
protein: 3 gr

We call it the green machine! Thank you, Heidi!





Total cost for the day: $6.95
total calories: 1,324
total fat: 76 gr
total carb: 156 gr
total protein: 20 gr


I'll be chatting briefly with the lovely Laura Fox on her Visionary Culture radio program this coming Wednesday at 10 pm EST, listen in if you get a chance ... 
xoxo

22 comments:

  1. My boyfriend's parents gave us an ice cream maker and we've NEVER used it! Horrible, I'm using it this week!

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  2. i knew you'd put that ice cream maker to good use. matching the color to the outside? way to go!

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  3. I wish I had an ice cream maker :P I'm already such an "ice cream" style smoothie fiend.

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  4. I like to make raw mock deviled eggs using button mushrooms as the base. I think I'd enjoy this avocado idea even better. I have a thing for avocados lately.

    Maybe it is due to their green color. I'm also craving that spinach n'ice cream now :-)

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  5. I love the deviled avocados idea... reminds me that I miss the flavor of deviled eggs. I have the same ice cream maker :)

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  6. Those avocados look amazing, as does the desert! :) I love your blog!! :)

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  7. I love the Green Machine! ;) And I'm so happy you won - you've definitely put it to good use. I'm still in the experimenting stage of making ice cream but will have to try your spinach ice cream. And those avos look great! What a fun idea too. And the salad is mouthwatering. Okay, I'm officially hungry and it's only 9:15!

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  8. Bitt, there's definitely a green trend going on around here ... I even changed my paint palette to include lime green ...

    wigglewyrm, if you don't have an ice cream maker, just use frozen fruit and a food processor, it makes the same kind of creamy/fluffy soft serve ... and if you want it firmer, just pop in the freezer for a bit

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  9. Nikki, yes, I was SO missing the taste of deviled eggs ... not the eggs so much as the mustard.

    Shannon Marie, I'll have to try it with button mushrooms.

    HiHiRosie, SO happy to have the ice cream maker! I think low fat things are probably better as soft serve ... although my grandkids had hard frozen spinach ice cream for breakfast this morning

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  10. Loving the Deviled Avocados. And for breakfast...all the better!

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  11. With the mushrooms, you can still make it an economical meal :-)

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  12. Oooh, I have an ice cream maker so I'll have to try doing a fruit+veg combo sometime soon! I've also taken advantage of the avo abundance so I ought to give your deviled version a go.

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  13. The deviled avocados sound great and I am totally making the macadamia mayo & dressing!

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  14. What a clever girl, I love to keep it simple and you're so good at it. Wonderful pics and recipes. Keep up the good work!

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  15. Do you need to soak the nuts before making the mayo?

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  16. Julia, I don't usually soak macadamia nuts, but they can be soaked and dehydrated like any other nuts if you have any problems with digesting unsoaked ones.

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  17. I JUST WANTED TO SAY THAT I LOVE YOUR BLOG. I WILL BE REFERENCING IT ALONG DURING THE NEXT COUPLE OF WEEKS AS I START MY RAW VEGAN CHALLENGE ON A BUDGET. I AM TRYING TO MAKE I A PERMANENT LIFESTYLE AND LOSE 50 LBS

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  18. Just made your macadamia nut ranch and it was incredible! I went with not soaking the nuts because I didn't want to wait that long to make it! ;)

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  19. Green ice cream...luv it!!! We will have to make this ; ) YUM

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  20. I just made the deviled avocados.. yum yum. I have to admit, the first time I saw this post, I thought it was kind of weird. But it lurked in the back of my mind for a while and I finally got the courage to make it today. I'm glad I did.. it was yum! Thanks!

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