Breakfast
Banana Salad
serves 2 ~ $1.64 per serving
ingredients
2 bananas ($.30)
1 small head romaine ($1.89)
juice of 1 lemon ($.69)
3 tablespoons agave ($.30)
pinch of salt
coconut flakes, finely shredded ($.10)
A salad for breakfast? Sure. It has the same ingredients as a smoothie!
It’s
just as simple to make, too. Chop the romaine and toss with sliced
bananas. In a small cup, whisk together the lemon juice, agave, and a
pinch of salt and dress each salad. Sprinkle with coconut flakes.
just as simple to make, too. Chop the romaine and toss with sliced
bananas. In a small cup, whisk together the lemon juice, agave, and a
pinch of salt and dress each salad. Sprinkle with coconut flakes.
calories: 270
fat: 2 gr
carbs: 67 gr
protein: 5 gr
carbs: 67 gr
protein: 5 gr
Lunch
Creamy Cucumber Soup
serves 2 ~ $.77 per serving
ingredients
1 cucumber ($.60)
1 avocado ($.78)
1/2 medium onion ($.05)
1 clove garlic, pressed
2 tablespoon olive oil ($.10)
1 cup water for blending
salt and pepper to taste
red pepper flakes
My
little local grocery has had avocados on sale for the past few weeks or
so and I’ve been making all sorts of things with them, but one of my
favorites is creamy soups. The cucumber adds a summery feel, too, even
here where we have a foot and a half of snow!
little local grocery has had avocados on sale for the past few weeks or
so and I’ve been making all sorts of things with them, but one of my
favorites is creamy soups. The cucumber adds a summery feel, too, even
here where we have a foot and a half of snow!
Finely
dice a 2 inch piece of cucumber and set aside for later. In a blender,
puree rest of the cucumber, avocado, 1/4 of the onion, garlic, and olive
oil. Chop the cucumber and avocado first to make blending easier. Add
the water as needed for blending. Let this blend for a minute or two, to
get really creamy. Salt and pepper to taste. Top with a bit of the
reserved diced cucumber and onion. Sprinkle with red pepper flakes and
add a small drizzle of olive oil, if desired.
dice a 2 inch piece of cucumber and set aside for later. In a blender,
puree rest of the cucumber, avocado, 1/4 of the onion, garlic, and olive
oil. Chop the cucumber and avocado first to make blending easier. Add
the water as needed for blending. Let this blend for a minute or two, to
get really creamy. Salt and pepper to taste. Top with a bit of the
reserved diced cucumber and onion. Sprinkle with red pepper flakes and
add a small drizzle of olive oil, if desired.
calories: 292
fat: 29 gr
carbs: 12 gr
protein: 3 gr
carbs: 12 gr
protein: 3 gr
Dinner
Apple Salad
serves 2 ~ $2.02 per serving
1 apple ($.60)
1 head romaine ($1.89)
1 medium onion ($.10)
14 walnuts halves ($.30)
1/4 cup raisins ($.20)
2 tablespoons olive oil ($.20)
2 tablespoons agave ($.20)
2 tablespoons lemon juice ($.35)
2 tablespoons apple cider vinegar ($.20)
pinch of cinnamon
salt and pepper to taste
The cinnamon adds just a bit of warmth and spice to this crunchy salad.
Chop
the romaine and core and slice the apple. Toss with sliced onions,
walnuts halves, and raisins. In a small cup, whisk together the olive
oil, agave, lemon juice, vinegar and cinnamon for the dressing. Salt and
pepper to taste.
the romaine and core and slice the apple. Toss with sliced onions,
walnuts halves, and raisins. In a small cup, whisk together the olive
oil, agave, lemon juice, vinegar and cinnamon for the dressing. Salt and
pepper to taste.
calories: 456
fat: 19 gr
carbs: 49 gr
protein: 8 gr
carbs: 49 gr
protein: 8 gr
Dessert
Apple Pie
serves 2 ~ $.85 per serving
1 apple ($.60)
1 teaspoon cinnamon
1 tablespoon olive oil ($.10
1/2 teaspoon vanilla ($.10)
water for blending
1/2 cup walnuts ($.50)
1/2 cup raisins ($.40)
pinch salt
This
is not a pretty pie. But many times you can’t judge a book by its
cover, and that was certainly the case with this dessert. I was
pleasantly surprised at how good this tasted. It made a pretty big pie,
too, but ended up being two servings.
is not a pretty pie. But many times you can’t judge a book by its
cover, and that was certainly the case with this dessert. I was
pleasantly surprised at how good this tasted. It made a pretty big pie,
too, but ended up being two servings.
Core
and peel the apple and cut in half. In a blender, puree one half of the
apple with the olive oil, vanilla, and cinnamon, adding just enough
water needed for blending.
and peel the apple and cut in half. In a blender, puree one half of the
apple with the olive oil, vanilla, and cinnamon, adding just enough
water needed for blending.
In
a food processor fitted with an “S” blade, process the walnuts and
raisins together until the mixture will stick together when pressed
(about a minute). Press into a small pie plate, tart pan … or just use
a salad plat like I did. Top with the pureed apple mix. Thinly slice
the remaining half of apple and arrange over the pureed apple mix. Add a
small dollop of any left over apple puree to the top.
a food processor fitted with an “S” blade, process the walnuts and
raisins together until the mixture will stick together when pressed
(about a minute). Press into a small pie plate, tart pan … or just use
a salad plat like I did. Top with the pureed apple mix. Thinly slice
the remaining half of apple and arrange over the pureed apple mix. Add a
small dollop of any left over apple puree to the top.
calories: 416
fat: 19 gr
carbs: 81 gr
protein: 6 gr
carbs: 81 gr
protein: 6 gr
Total cost for the day: $5.28
total calories: 1,498
total fat: 60 gr
total carb: 209 gr
total protein: 22 gr
total protein: 22 gr
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.