July 11, 2010
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.
fat: 2 gr
carbs: 63 gr
protein: 5 gr
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.
fat: 14 gr
carbs: 68 gr
protein: 6 gr
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.
fat: 21 gr
carbs: 38 gr
protein: 7 gr
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.
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
Question of the Week
My menus tend to be quite light on calories, which is easy to do on raw. Do ever you keep track of calories, and if so, how many calories do you usually consume in a day?