Breakfast: Strawberry Blue Concrete
serves 2 ~ $1.45 per serving
- 3 bananas, sliced and frozen ($.60)
- 1 1/2 cups strawberries, frozen ($1.69)
- 1/2 cup blueberries, frozen ($.60)
- stevia and/or agave, to taste
A “concrete” is a very thick shake … thick enough to have to eat it with a spoon. And this is a fun and tasty breakfast or treat for anyone.
In a food processor fitted with an “S” blade, process the frozen bananas until creamy. Add water as needed until the mixture is a thick, soft serve ice cream consistency. Add about half the frozen strawberries and process again until smooth. Add a couple droppers of stevia and/or agave, until you like the level of sweetness. You may not need any sweetener at all if you use very ripe bananas.
Spoon out and set aside about half the mixture. Then, add more frozen strawberries to what remains, and process again until smooth. Spoon out and set aside about half of this mixture, as well. Finally, add the frozen blueberries to what is left and process again until smooth.
Layer the different mixtures in a glass. And don’t forget a spoon!
Lunch: Strawberry Cauliflower Salad
This salad is a bit on the sweet side and I’ve even had it for breakfast. The nutrition in here is just off the charts, especially with the cauliflower rounding it out. Lots of vitamin C, vitamin K, etc. A few chopped almonds on top would be nice, too. That’s usually how I eat this but must have forgotten them for the photos!
- 6 cups romaine lettuce, chopped ($1.20)
- 2 cups sliced strawberries ($2.00)
- 1 1/2 cups chopped cauliflower ($1.00)
- 1 small white onion ($.10)
- 1 cup strawberries ($1.00)
- 1 tablespoon chopped onion
- 1 teaspoon chopped garlic
- 1/4 cup balsamic vinegar ($.20)
- 1 teaspoon dried basil or 1 tablespoon fresh
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 3 tablespoons agave
- 3 tablespoons olive oil
- 2 droppers stevia
- 1 teaspoon salt, or to taste
- 1/2 teaspoon pepper, or to taste
- Arrange the salad ingredients on a plate.
- In a blender, puree the dressing ingredients until very smooth.
- Add cracked black pepper and salt to taste.
Dinner: Blueberry Salad
- 1 cup blueberries, dried ($1.00)
- 1 head romaine ($1.29)
- handful kale ($.50)
- 1 medium onion, divided
- 1/2 cup blueberries, fresh ($.50)
- 2 tablespoons olive oil ($.20)
- 2 tablespoons coconut nectar or another liquid sweetener ($.40)
- 1 tablespoon apple cider vinegar ($.10)
- salt and pepper to taste
until dry but still chewy.
Dessert: Blueberry Fool
- 1 cup nuts (cashews) ($1.00)
- 2 ripe bananas ($.30)
- juice of 1 lemon ($.69)
- pinch of salt
- 1/2 cup water for blending, as needed
- 4 ounces blueberries, frozen and thawed ($.50)
- whole blueberries
total protein: 21 gr
If you’re still hungry have a big slice of lemon cherry cheesecake!
Bonus Dessert! Lemon Cherry Cheesecake
- 1 cup almonds ($2.00)
- 1 cup dates ($2.00)
- pinch salt
- 2 cups almonds, soaked and (optionally) blanched ($4.00)
- 1/4 cup lemon juice ($.40)
- 1/2 cup agave ($1.60)
- 1 teaspoon vanilla
- pinch salt
- 1/2 cup water for blending
- 1/2cup cherries ($.40)
- 1/2 cup dates ($1.00)
- 2 tablespoons lemon juice ($.40)
- 1/4 cup whole cherries ($.20)
In a food processor fitted with an “S: blade, process the almonds until coarsely ground. Add the dates and process until the mixture sticks together. Press into the bottom and up the sides of an eight inch
For the filling, in a food processor fitted with an “S: blade, process the soaked almonds until finely ground. Add the lemon juice, agave, vanilla, and salt and process, using additional water as necessary. Pour into the prepared crust and smooth. Cover and freeze until firm.
In a bullet type blender, process the cherries, dates, and lemon juice until very smooth. Stir in the whole cherries and spread over the top of the frozen pie. Cover and freeze again until firm.
To serve, remove from freezer about twenty minutes beforehand and allow the pie to thaw slightly before cutting and serving.
nutritional information: calories: 343 fat: 21 gr carb: 30 gr protein: 6 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.