January 24, 2010

Breakfast
Chocolate Spaghetti
1 serving ~ .$40 per serving

ingredients

1 banana ($.15)
1 tablespoon olive oil ($.10)
1 tablespoon agave ($.10)
1 teaspoon cacao or cocoa powder ($.05)

My three year old granddaughter, Alexandria, requested “chocolate spaghetti” for breakfast. Being the grandma, I had to say yes. It’s probably quite a bit too sweet for regular consumption, but worked perfectly for us as a fun and fanciful treat.

For each serving, grate or slice one banana. If slicing, make long thin strips that look like noodles. I used the food processor with the grating plate. Less ripe works better in this case. A very ripe banana would be too mushy.

In a small cup, whisk together the oil, agave, and cacao or cocoa powder. Arrange the (sticky!) banana noodles on a plate and top with the chocolate sauce. Sprinkle with a few crushed walnuts.

calories: 304
fat: 14 gr
carbs: 48 gr
protein: 1 gr

Lunch
Carrot Avocado Soup
2 servings ~ $1.69 per serving

ingredients

1 avocado, chopped ($.78)
4 carrots, peeled and chopped ($.40)
2 ribs celery, chopped ($.30)
1/2 medium onion, chopped ($.10)
1 clove garlic, pressed ($.05)
1/2 teaspoon salt
4 tablespoons olive oil ($.40)
1 1/2 cups water for blending

1/2 medium tomato, finely chopped($1.25)
1 green onion, sliced ($.10)
1/2 teaspoon olive oil

I’ve been pleasantly surprised to find so many things on sale this time of year. Citrus is being priced very well, greens are marked down, and our local store even had avocados at half price. Conventionally grown tomatoes, on the other hand, are outrageously expensive in my area now … $2.99 a pound, which is about $2.50 each. I admit, I was pretty excited about the 78 cent avocados.

This soup is more hearty than I expected … quite robust and satisfying, and super simple to make. Coarsely chop all the ingredients to make blending easier. In a blender, add everything but the tomato and scallion and teaspoon olive oil. Puree for a few to several minutes until very smooth. In some blenders, the soup will start to warm up a bit as it processes.

Garnish with chopped tomatoes and scallions, and drizzle with a bit of olive oil.

For a few cents more, flax crackers would go well with this very well.

calories: 481
fat: 42 gr
carbs: 28 gr
protein: 5 gr

Dinner
Baby Greens with Clementines and “Honey” Mustard Dressing
serves 2 ~ $2.40 per serving

ingredients

1 8 oz bag baby greens ($2.99)
3 clementines, peeled and sectioned ($.75)
1/4 cup walnuts ($.25)
1/2 red onion, chopped ($.20)

2 tablespoons olive oil ($.20)
2 tablespoons agave ($.20)
2 tablespoons brown spicy mustard ($.20)

salt and pepper to taste

Lately, I just can’t get enough of greens and citrus together. This is a very simple salad that gave me a much needed reminder of spring.

To make the dressing, whisk together the olive oil, agave, and mustard. Toss with the baby greens, clementine sections, red onion, and walnuts.

calories: 342
fat: 24 gr
carbs: 28 gr
protein: 8 gr

Dessert
Lime in the Coconut Tarts
8 tarts ~ $1.11 per serving

ingredients

6 dates ($3.00)
1/2 cup walnuts ($.50)
1/2 cup finely shredded coconut ($1.00)
2 tablespoons coconut oil
2 tablespoons agave
pinch salt

2 avocados ($1.49)
3 bananas, dehydrated ($.45)
4 limes, juice and zest ($2.00)
4 tablespoons agave ($.40)

These are just insanely good. I really don’t think there’s a conventional dessert that could be any better tasting than these.

They certainly didn’t last long in these parts, although theoretically they can be covered and frozen for up to a week.

Make the crusts first. In a food processor with the “S” blade, process the dates until mush. Add the coconut, coconut oil, agave, and salt and process until it begins to clump. Last, add the walnuts and process until the walnuts are fully incorporated and the mixture sticks together.

I used paper cupcake cups and a cupcake pan … the paper lined pans seemed to make just about perfect sized tarts. Divide the crust mixture evenly into and press into the bottom and sides of eight paper lined cupcake cups. Put in the freezer for about a half hour, until firm.

For the filling, in the food processor with the “S” blade, process the avocados, bananas, lime juice and zest, and agave. It takes a minute or two, but this will become velvety smooth and the consistency of thick pudding.

A note about the dehydrated bananas … these need to be just dehydrated enough to take some of the moisture out but not hard. I dehydrated my gently for about 6 hours and that seemed to work out well.

Spoon the filling into the tart crusts and chill well before serving.

calories: 395
fat: 24 gr
carbs: 43 gr
protein: 3 gr