February 5, 2012
Breakfast
Strawberry Banana Beet Smoothie
serves 2 ~ $1.70 per serving
1 beet, peeled and chopped ($.50)
2 cups frozen strawberries ($1.20)
4 bananas, sliced and frozen ($.80)
2 cups almond milk ($.90)
a few drops stevia, optional
The magenta color of beets is one of my favorites, and they taste super sweet paired with fruit. In a blender, puree all ingredients until very smooth. I added a few beet shavings to the top.
calories: 337
fat: 4 gr
carbs: 78 gr
protein: 6 gr
Lunch
Mango Salad
serves 2 ~ $2.63 per serving
1 mango, thinly sliced ($1.30)
1/4 red onion ($.25)
5 oz arugula and assorted greens ($2.20)
juice and zest of one lime ($.50)
3 tablespoons agave ($.60)
3 tablespoons olive oil ($.30)
1 clove garlic, pressed
1 teaspoon chipotle seasoning ($.10)
1/2 teaspoon black pepper
1/2 teaspoon salt
The dressing is what makes this recipe, and it couldn’t be simpler. I gave the cost of of the greens as the store price, but I actually grew them indoors in pots, so they cost practically nothing and brightened up my kitchen for several weeks to boot.
Just assemble the salad and whisk together the dressing ingredients and toss. Add a few pistachios for crunch.
calories: 235
fat: 14 gr
carbs: 39
protein: 6
Dinner
Portobello Marinara with Pasta
serves 2 ~ $3.70 per serving
mushrooms
2 portobello mushrooms ($3.00)
1 large onion, thinly sliced ($.40)
2 tablespoons olive oil ($.20)
1 tablespoon balsamic vinegar ($.10)
1 tablespoon agave ($.20)
1 clove garlic, pressed ($.10)
1/2 teaspoon favorite herb blend
1/2 teaspoon salt
zucchini pasta
2 medium zucchini ($1.00)
1 tablespoon olive oil ($.10)
1 tablespoon lemon juice ($.10)
1 tablespoon agave ($.10)
marinara sauce
1 large tomato ($1.00)
1/2 cup sun dried tomatoes ($1.00)
1 tablespoon agave ($.10)
1/2 teaspoon basil
1/2 teaspoon powdered garlic
1/2 teaspoon salt
salt and pepper
Brush
off the mushrooms with a soft towel. Remove the gills underneath, if
desired, by rubbing them gently with a finger (they should come off
fairly easily). Slice the mushrooms into 1/2 inch slices.
off the mushrooms with a soft towel. Remove the gills underneath, if
desired, by rubbing them gently with a finger (they should come off
fairly easily). Slice the mushrooms into 1/2 inch slices.
Whisk
together the olive oil, balsamic vinegar, agave, garlic, herb blend (I
used Mrs. Dash Chipotle), and salt. Toss with the sliced mushrooms and
onion to coat well. Spread out on a dehydrator sheet and dehydrate for
about an hour.
together the olive oil, balsamic vinegar, agave, garlic, herb blend (I
used Mrs. Dash Chipotle), and salt. Toss with the sliced mushrooms and
onion to coat well. Spread out on a dehydrator sheet and dehydrate for
about an hour.
While
the mushrooms are warming, slice the zucchini into pasta noodle sized
strips. I keep intending to get a spiralizer, but so far a vegetable
peeler works well to make noodles. Whisk together the remaining
ingredients and toss to coat. Let stand for about 45 minutes.
the mushrooms are warming, slice the zucchini into pasta noodle sized
strips. I keep intending to get a spiralizer, but so far a vegetable
peeler works well to make noodles. Whisk together the remaining
ingredients and toss to coat. Let stand for about 45 minutes.
In a food processor, fitted with an “S” blade, process all marinara ingredients until very smooth.
Spoon out a bit of the marinara sauce and lay the mushrooms. Serve with a side of onions, and zucchini pasta.
calories: 338
fat: 21 gr
carbs: 33 gr
protein: 7 gr
Dessert
Banana Cream Pie
serves 4 ~ $1.04 per serving
3/4 cup almonds ($1.00)
3/4 cup dates ($1.00)
4 tablespoons cocoa powder ($.40)
1/4 cup macadamia nuts ($.75)
1/4 cup water
1 tablespoon lemon juice ($.10)
2 bananas ($.40)
pinch salt
1/2 banana, sliced ($.10)
a couple tablespoons pistachios, chopped ($.10)
pomegranate seeds ($.30)
This is a really simple pie that looks like more work went into it than actually did.
Make the crusts first. In a food processor fitted with an “S” blade, process the almonds until they’ve been ground up fairly fine. Add the dates and cocoa or cacao powder and process another minute or two until the mix starts sticking together when pressed. Press into the bottom and up the sides of one 6 inch tart pan, or use a couple smaller ones like I did. Pop into the freezer for a few minutes to set.
In a small, bullet type blender, puree the water, macadamia nuts, and lemon juice until very creamy. This takes a few minutes. Add the bananas and continue processing until very smooth. Once smooth, also put in the freezer to cool for about a half hour. This thickens it up quite a bit.
When ready to assemble, just scoop the macadamia nut and banana mixture into the tart shell, top with some banana slices, pistachio nuts, and pomegranate seeds.
calories: 381
fat: 22 gr
carbs: 47 gr
protein: 10 gr
Total cost for the day: $9.07
total calories: 1,291
total fat: 61 gr
total carb: 197 gr
total protein: 29 g
total protein: 29 g
everything looks delicious, and i love your new header!
Another wonderful menu. I love mango, so will try your salad soon.
this is great! do you strain your beet smoothie first? i made a similar the other day and it was too "grainy" because of beetroot…maybe my blender isn't strong enough…
That smoothie looks perfect for Valentine's day!
Beets are one of those foods that I don't really care for, but I'm always trying to get myself to like. I'll have to give this smoothie a try!
Hi Lisa! I love your blog 🙂
I would to increase raw food on my diet in spring (because now in Italy is snowing and it's too cold!!!! Brrrrr!), and your recipes are fantastic and without "strange" ingredients that I don't find in my country… so, thanks for the inspirations! 🙂
Katy
PS Sorry for my terrible english!