September 16, 2012

Breakfast
Beet Celery Juice

serves 2 ~ $1.25 per serving

2 beets, ($1.00)

6 ribs celery ($1.00)

1 cucumber ($.50)

Simply run all ingredients through a juicer and enjoy. No juicer? No problem! Just chop all ingredients and add them to a blender with a cup of water (or more, if needed). Puree until smooth and then pour through a nut milk bag and squeeze. I have a juicer I like but still do this most of the time to make juice. It seems easier to make and clean up after.

calories: 145

fat:  0 gr

carbs: 32 gr

protein: 2 gr

Lunch
Watermelon Tomato Salad

serves 2 ~ $2.95 per serving

 4 cups watermelon, sliced ($2.00)

4 cups tomatoes, sliced ($2.00)

1 green pepper, sliced ($.60)

1 medium onion, sliced thinly ($.10)

4 tablespoons olive oil ($.40)

4 tablespoons lime juice ($.40)

4 tablespoons agave ($.40)

crushed pepper flakes

salt and pepper 

This is simple and beautiful. We’ve had an abundance of watermelon and tomatoes and I love them this way.

Slice the tomatoes and arrange on plates. Add sliced watermelon and green pepper. Top with chopped onion. 

In a cup, whisk together the olive oil, lemon juice, and agave until well mixed. Pour over salads and then add crushed pepper flakes and salt and pepper to taste.

 

calories: 320

fat: 8 gr

carbs: 52

protein: 4 gr

 

 

Dinner

Zucchini Pasta with Avo Sauce

serves 2 ~  $2.18

2 zucchini ($1.00)

1 ripe avocado ($1.50)

juice of one lemon ($.60)

2 tablespoons date paste or agave ($.20)
1 clove garlic ($.05)

 2 tomatoes ($1.00)

I finally broke down and got a spiralize cutter. I love this gadget and have been using it often. I think it was very well worth the $35 price. (This is what I’m talking about below).

Anyway, it’s a brilliant thing and I love it and have been spiralizing just about anything I can find.

So, cut the zucchini into noodles. Then, puree the avocado, lemon juice, date paste or agave, and garlic together in a bullet type blender until very smooth and creamy. Pour over the zucchini noodles and add some chopped onion and salt and pepper to taste.

 
Dessert
 Melons and Cream
serves 2 ~ $1.40 per serving

3 bananas, sliced and frozen ($.60)
1 cup mango chunks, frozen ($.80)
4 dates, softened in water ($.40)
1 cantaloupe ($1.00) 

This is a super easy dessert. Just make a batch of banana mango ice cream. In a food processor fitted with an “S” blade, process the bananas, mango chunks, and dates until it’s sooth and like soft serve ice cream. Slice the cantaloupe and spoon the ice cream into the halves.

calories: 201
fat: 0 gr
carbs: 43 gr
protein: 2 gr