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. Add a little stevia, if desired.
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.
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
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.
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
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.
Total cost for the day: $7.09
total protein: 22 gr