Monday, July 25, 2011

July 24, 2011



Breakfast
Watermelon Cooler
serves 2 ~ $.92 per serving

1/4 watermelon, chunked and frozen ($1.25)
1 lemon, juiced ($.59)

This was perfect on a hot, humid morning. And it's easy, too.

Chunk and freeze a quarter of a watermelon the night before (or freeze extra so there's always some on hand). Let barely thaw for a minute or two. Then just puree in a blender with the lemon juice.

 

calories: 252
fat: 2 gr
carbs: 63 gr
protein: 5 gr


Lunch
Mango Cucumber Noodles
serves 1 ~ $2.28 per serving

1 mango ($.89)
1 cucumber ($.69)
1 medium onion, sliced ($.05)
1 tablespoon lime juice ($.10)
1 small jalapeno, thinly sliced ($.05)
1 tablespoon olive oil or red pepper oil ($.10)
1 tablespoon coconut nectar or agave ($.40)
salt and pepper

This menu was heavy on the fruits today. Cool and juicy just seem perfect for this time of year. I bought some coconut nectar from Natural Zing a few weeks ago and have used it here. A liquid sweetener much like agave, it has a unique flavor, but also seems to go with everything. The description says it's raw and vegan. The only downside is it's a bit more expensive than agave, coming in at $.37 per tablespoon.

To put this together, just cut the cucumber and mango into noodle sized strips. I do this by slicing lengthwise and then using a knife to slice off thin noodles, as I've shown below. Arrange on a plate and add some thinly sliced onion. In a small cup, whisk together the lime juice, coconut nectar, and olive oil. Pour over top. Add a bit of salt and pepper.


calories: 386
fat: 14 gr
carbs: 68 gr
protein: 6 gr

Dinner
Raspberry Salad
serves 2 ~ $3.09 per serving

1 head romaine, chopped ($2.29)
6 ounces raspberries ($2.99)
2 stalks celery ($.10)
1 red onion ($.30)
2 tablespoons olive oil ($.20)
1 tablespoon agave or other sweetener ($.20)
2 tablespoons almonds ($.10)

Most everything I make here in the blog is under $3.00 per serving. This is an exception but definitely worth it.


To make the vinaigrette, puree the olive oil, agave, half the raspberries, and a quarter teaspoon of salt (or more, to taste) until smooth and creamy. This works best in a bullet type blender.

Assemble the remaining ingredients, and top with the raspberry vinaigrette.

 

calories: 345
fat: 21 gr
carbs: 38 gr
protein: 7 gr


Dessert
N'Ice Cream Pops
serves 1 ~ $.80 per serving

2 ripe bananas, sliced and frozen ($.30)
1 cup strawberries, frozen ($.50)

These remind me of those little low calorie snacks so many companies make now. They're quite small, but still make a good snack or dessert.The number of pops will depend on the molds used. I really like these because I can keep them on hand and have one here and there during the day.

In a food processor with an "S" blade, process the banana and strawberry until smooth. Spoon into popsicle molds and freeze for a few hours until firm. Remove by dipping mold in warm water.



calories: 256
fat: 1 gr
carbs: 65 gr
protein: 4 gr

Total cost for the day: $7.09
total calories:  1,239
total fat: 38 gr
total carb: 234 gr
total protein: 22 gr

9 comments:

  1. Those recipes look great! Definitely going to try the noodles soon!

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  2. Hi. You commented on my blog on 5/16 that I won something, and I sent my address to your email. No further news. Did you send? Thanks. Nancy

    Salad looks yummy; doesn't seem to be many carbs..

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  3. I'm loving this menu. It's so pink and girlie. Watermelon is one of my favorite breakfasts this time of year. I also like the combination of flavors in your lunch. That dinner salad is right up Hayden's alley, and my son wants that n'ice cream pop. Yum!

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  4. it's not very hot here but the watermelon cooler still looks refreshing and welcome!

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  5. Lisa,
    As always, everything looks spectacular. Can't wait to make the cream pops and all of the recipes for the kids!!
    Thanks for sharing your wonderful recipes.
    Peace and Raw Health,
    Elizabeth

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  6. Looks wonderful. Will have to wait for our Australian summer as mangos, cucumbers and raspberries and even watermelon at the moment is expensive. This would cost way more than $10 here. Fruit and vege prices are crazy in australia at the moment.

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  7. Mmmm the water melon slushie sounds awesome as does the mango salad!! :)

    Awesome inspiration as always!

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  8. I made the Mango Cucumber Noodles for dinner, and WOW. So tasty and refreshing!

    I didn't manage to slice up the mango as neatly as you did, because mine was very ripe but it was still awesome.

    Many thanks for sharing :-)

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  9. With this aweful summer heat, this is the perfect menu. Refreshing.

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