June 24, 2012

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Breakfast

Chia Porridge

serves 1 ~ $1.75 per serving

4 tablespoons chia ($.80)

1/2 cup water

1/2 apple, chopped ($.30)

2 tablespoons walnuts, chopped ($.25)

2 tablespoons raisins ($.20)

1 tablespoon agave ($.20)

pinch cinnamon

This is super quick and super easy, and it tastes pretty good, too.

In
a bowl, stir together the ground chia seeds and water. Let stand for a
few minutes so it can gel. Add the chopped apple, chopped walnut, and
raisins. Top with the agave and add a pinch of cinnamon, if desired.

calories: 341

fat: 18 gr

carbs: 57 gr

protein: 7 gr

Lunch

Chard Pockets

serves 2 ~ $2.62 per serving

6 chard leaves ($.90)

1 cucumber, sliced into small wedges ($.70)

1 cup mung bean sprouts ($.50)

1 carrot, shaved ($.15)

1 cup snow peas ($.80)

1 ripe avocado ($1.99)

3/4 cup water

1 tablespoon agave ($.20)

1 teaspoon dill

1/2 teaspoon salt

I wanted to make collard wraps, but the
local store was fresh out of collards. Chard worked just as well. To
make the “pocket” fold together smoothly, cut out the thickest part of
the stem.

Stack the cucumber, mung beans, shaved carrots, and snow peas on the chard leaf. Add a dollop of avocado dressing and fold over.

To
make the avocado dressing, using a bullet type blender and puree one
avocado, water, agave, dill, and salt until very smooth. This will take a
few minutes.

calories: 243

fat: 13 gr

carbs: 31 gr

protein: 6 gr

Dinner

Barbeque

serves 2 ~ $3.69 per serving

12 oz mushrooms, sliced ($1.58)

1/2 pineapple, cut into chunks ($2.50)

1 medium onion, sliced into rings ($.10)

3 zucchini, cut into noodles ($1.79)

barbeque sauce

1/2 cup sun dried tomatoes($.50)

5 dates, pitted ($.50)

1 tablespoons agave ($.20)

1 tablespoon olive oil ($.10)

2 teaspoons apple cider vinegar ($.10)

1 cup pineapple juice or water

1 clove garlic

tablespoon chopped onion

1 teaspoon brown spicy mustard

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cayenne

This is just as thick and hearty as any barbeque … although I wasn’t sure what to call it!

First,
soak the sun dried tomatoes and dates in the pineapple juice or water
for about 20 minutes to soften. Juice the core of the pineapple for
juice, or just use water. Then, in a bullet type blender, puree all the
sauce ingredients until very smooth.

Toss the barbeque sauce with the
mushrooms, pineapple, and sliced onion then pour onto a lined dehydrator
tray. Dehydrate at under 118 degrees for about an hour.

Cut the zucchini into noodles.
(It’s optional, but you can marinate and slightly dehydrate the noodles
before using.) Spoon the barbeque mixture over the top.

calories: 446

fat: 8 gr

carbs: 95 gr

protein: 10 gr

Dessert

Froodles and Meatballs

serves 2 ~ $1.80

1/2 cup walnuts ($.50)

1/2 cup raisins ($.40)

1 cup strawberries ($.50)

2 tablespoons agave ($.40)

1 mango, sliced into noodles ($1.49)

1/2 cup coconut flakes ($.30)

I thought this was fun. I was going to try to make ice cream into noodles, but this seemed a lot easier!

It’s probably easiest to make the
meatballs first. In a food processor fitted with an “S” blade, process
the walnuts and raisins until the mix begins to stick together. Form
into balls just slightly smaller than a tablespoon each and set aside.

In
a small or bullet type blender, puree the strawberries and agave until
very smooth. Slice and mango into noodles and mound on plates. Add some
coconut flakes. Place the meatballs on top and pour the strawberry sauce
over.