April 22, 2012

 

Breakfast

Banana Splits

serves 2 ~ $.59 per serving

2 bananas ($.30)

1/4 lb strawberries ($.37)

1 tablespoon fine coconut flakes ($.05)

2 tablespoons coconut oil, melted ($.05)

2 tablespoons agave ($.20)

1 tablespoon cacao or cocoa powder ($.20)

pinch salt

I’m
totally in favor of the desert for breakfast idea! Strawberries are
starting to come into season here, so it makes it easy to have an
awesome breakfast.

Just
quarter the bananas and divide between two bowls. Add sliced
strawberries and sprinkle with coconut flakes. In a small cup, mix
together the coconut oil, agave, cacao powder, and salt until it’s like a
chocolate syrup. Spoon over the fruit. If the fruit is cold, the
chocolate syrup will harden up almost immediately. If not, just stick in
the fridge until it does.

 

calories: 311

 

Lunch

Strawberry Salad

serves 2 ~ $1.95 per serving

1/2 head romaine ($.95)

dandelion and other greens

3/4 lb strawberries ($1.12)

6 radishes ($.30)

1 medium onion ($.05)

1 avocado ($.88)

2 tablespoons olive oil ($.20)

2 tablespoons balsamic vinegar ($.20)

2 tablespoons agave ($.20)

1/4 teaspoon salt

1/4 teaspoon pepper

Chop
the romaine and greens. Toss with the onion, radish, strawberries, and
avocado. Whisk together the oil, vinegar, agave, garlic, salt and pepper
until blended. If you’d like the dressing emulsified, add the oil
slowly as you whisk. Spoon over salads.

 

calories: 449

 

Dinner

Spring Noodles

serves 2 ~ $1.98 per serving

2 medium zucchini, noodled ($2.30)

1 medium onion, chopped ($.05)

1/2 lb baby snap peas ($.80)

1 carrot, grated ($.10)

2 tablespoons olive oil ($.20)

2 tablespoons agave ($.20)

2 tablespoons apple cider vinegar ($.20)

2 cloves garlic, pressed ($.10)

1/4 teaspoon salt

1/4 teaspoon pepper

1 teaspoon red pepper flakes

noodled verb: to improvise, experiment, or think creatively; to make or devise freely as an exercise or experiment

 

I
used to think breaded and fried was the only way to eat zucchini. Now,
I’m totally into raw zucchini noodles. They’re so easy to make and have a
wonderful but mild flavor of their own, so they work well with just
about everything. 

Make
noodles out the zucchini with a spiralizer, grater, or with a vegetable
peeler. Toss the noodles together with the whole snap peas, chopped
onion, and grated carrot. In a small cup, whisk together the oil, agave,
vinegar, garlic, salt, pepper, and red pepper flakes. Toss with the
noodles until coated. These can be served as is, or marinated for an
hour or so, or gently dehydrated for a bit.

 

calories: 343

 

Dessert

Mango Cheese Cake

3 servings ~ $1.48 per serving

1/2 cup walnuts ($1.00)

3 tablespoons ground flax seeds ($.15)

10 dates ($1.00)

1 tablespoon coconut oil ($.05)

pinch salt

1 avocado ($.88)

2 ripe bananas ($.30)

1 mango ($1.49)

juice of one lemon ($.59)

1 tablespoon coconut oil ($.05)

4 tablespoons agave ($.40)

I’m
not sure this can rightly be called a cheese cake. The filling is nut
free, and the crust uses just a bit of walnuts. It’s creamy and sweet
and just a bit sour. Whatever its rightful name, it’s delicious!

In
a food processor with an “S” blade, process the walnuts, ground flax
seeds, dates, and coconut oil until the mix will stick together. This
can take a couple minutes. Press this crust mix into the bottom of an 8″
pie pan or spring form pan, or whatever container you prefer. I used
five inch pans which made two pies that could be shared.

In
the food processor, again with the “S” blade, process the avocado,
banana, mango, lemon juice, and coconut oil until very creamy and
smooth, which may take a few minutes. Ripe avocados work best with the
recipe.

Pour into the crust lined pan (or pans) and freeze until firm. Let thaw for about 20 minutes before serving.

 

calories: 410