Soft Serve with Apples
serves 2 ~ $1.08 per serving
ingredients
-
1 tablespoon lemon juice
-
1 tablespoon agave ($.20)
-
1/2 teaspoon pumpkin pie spice
-
2 apples, peeled and chopped ($1.20)
-
4 bananas, sliced and frozen ($.60)
-
1/2 teaspoon vanilla ($.05)
-
2 tablespoons walnuts ($.10)
My love affair with banana soft serve has been rekindled.
In a small bowl, whisk together the lemon juice, agave, and pumpkin pie
spice. Add the peeled the chopped apples and toss to coat. Pour onto a
line dehydrator sheet and dehydrate for about an hour. This is an
optional step. The dehydrating softens the apples a bit, but they still
taste fine without it.
To make the soft serve, put the frozen banana slices in a food processor
fitted with an “S” blade and process until thick and creamy.
Top with the apples and walnuts.
nutritional information: calories: 399 fat: 9 gr carbs: 93 gr protein: 6 gr
Lunch
Avocado Strawberry Salad
serves 2 ~ $2.45 per serving
ingredients
- 18 strawberries ($2.50)
- 2 tablespoons agave ($.20)
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- pinch salt
- 2 avocados ($2.00)
- 1 small onion ($.20)
This goes together really fast, so make the strawberry sauce first and set aside.
For the strawberry sauce, in a bullet type blender, puree six
strawberries, the agave, balsamic vinegar, and olive oil until very
smooth.
Slice the avocado and arrange on a plate. Thinly slice
the remaining strawberries and place on top of the avocado. Sprinkle on a
bit of minced onion as well.
Spoon on the strawberry sauce.
nutritional information: calories: 398 fat: 31 gr carbs: 35 gr protein: 3 gr
Dinner
Marinated Mushroom Soup
serves 3 ~ $2.28 per serving

ingredients
-
12 ounces mushrooms ($2.69)
-
1 medium onion ($.25)
-
1 tablespoon olive oil ($.20)
-
1 tablespoon agave ($.20)
-
1 tablespoon balsamic vinegar ($.20)
-
1 ripe avocado ($1.49)
-
1 tomato ($1.00)
-
1 clove garlic, pressed
-
3 tablespoons olive oil ($.60)
-
1 1/2 cup water to process
-
salt and pepper
-
1 tablespoon olive oil ($.20)
I started by marinating and then dehydrating the mushrooms and chopped
onions, though this is an optional step that makes the flavor just a
little more intense. Mix together the olive oil, agave, and balsamic
vinegar. Toss
with the sliced mushrooms and chopped onions and spread out on a lined
dehydrator sheet and dehydrate for about 2-3 hours.
Reserve a few mushrooms and onions for topping. In a blender, puree the
remaining mushrooms and onions, avocado, tomato, garlic, and olive oil,
adding about 1 1/2 cup water. Add as much water as necessary to make the
right consistency. I made mine pretty thick and creamy.
Top with the reserved mushrooms and onions, drizzle with a teaspoon of olive oil.
nutritional information: calories: 374 fat: 35 gr carbs: 23 gr protein: 5 gr
Dessert
Watermelon Strawberry Pops
makes about 8 pops ~ $.49 per pop
ingredients
- 2 cups watermelon chunks ($2.00)
- 1 cup strawberries ($1.00)
- stevia or sweetener of your choice (optional)
- juice of 1 lemon ($.60)
- 1 cup green juice ($.30)
directions
- Using a high speed blender, puree the watermelon, strawberries, and half the lemon juice together. Sweeten, if desired.
- Pour into popsicle molds and insert sticks, leaving a half inch space at the top for the green layer.
- Freeze for a couple hours, then mix up a cup of green juice with a couple tablespoons lemon juice and sweetener, if you’d like it sweeter.
- Pour this on top of the watermelon/strawberry layer.
- Freeze again until solid.
I’ve used plastic popsicle molds here, because that’s what I had on hand. But I’m moving away from all plastics … paper cups and wooden sticks would be easier, cuter, and safer.
nutritional information: calories: 40 fat: o gr carb: 10 protein: 0 gr
Total cost for the day: $6.30
total calories: 1,211
total fat: 75 gr
total carb: 161 gr
total protein: 14 gr