Organic & Thrifty

Lent is a beautiful, cleansing time of year, both spirtually and physically. Although I am a strong advocate of red meat and good-quality dairy, I do believe that our bodies can benefit, short term, from a break.  During past Lenten periods, I always defaulted to lots of beans,rice, soy, and pasta.  Well, I now know that that food doesn’t love me back, so I’ve tried to find nourishing (and thrifty) ways to keep the fast and also eat what my body needs!
This is my favorite lunch to throw together quickly at home. It’s also what I throw together when I am going someplace and I’ll be away during lunch.  It stores really well and is delicious. 

Low Carb & Lenten Main Dish Salad
Serves 2

Ingredients:
organic lettuce or baby greens (sales and coupons abound for these, more about this tomorrow!)  ($0.50)
1/2 cup of non-starchy veggie (cucumbers, bell peppers, red onions, whatever you want!)  ($0.25)
1/2 an avocado, cubed   ($0.50)
1/2 cup of olives              ($0.50)
1/4 cup of sunflower seeds or chopped nuts   ($0.10)
1/4 cup of cooked, tiny bay shrimp    ($0.50)
1/4 cup of cooked navy beans, cooked from dry             ($0.25)
1-2 TBS of lacto-fermented vegetables (pictured here is my “PurpleKraut”).   ($0.25)
1 TBS of homemade balsamic vinaigrette (optional, see recipe below)   ($0.50)

Layer all ingredients in order listed above in a salad bowl. Toss to coat.  This is surprisingly filling and delicious!

Total Cost: $3.35

Balsamic Vinaigrette:

1/2 cup of extra virgin olive oil
1/4 cup of balsamic vinegar
1 tsp. dijon mustard
1 clove garlic, smashed (optional)
1 TBS flaxseed oil

Mix all ingredients together.

This post has been a part of Tempt My Tummy Tuesday and $5 Dinner Challenge!