$2.80 recipe / $0.70 serving I’ve been off the steel-cut oats bandwagon for a while because I’ve been addicted to my little breakfast egg quesadillas (I’ll post that soon because they’re too good to keep to myself). But, this week I got a hankering for the almighty oats. I didn’t realize how I missed their
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Ingredients: 2  Lg.  Hass Avocados 2 small Chile de Arboles(dried)- Toasted 2  Garlic Cloves Kosher Salt-  large pinch Directions: Toast chilis. Combine garlic cloves, salt, and toasted chilis together in molcajete . Grind into smooth paste. Add avocados. Mash and combine all ingredients. Reserve one of the seeds to place in molcajete to help keep
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$3.49 recipe / $0.58 serving As a side dish to my Cranberry and Walnut Stuffed Pork Loin last week, I made up some thick cut french fries… well, oven fries because I don’t have a deep fryer and my conscious is happier with baked fries anyway. Oven baked fries still come out crispy and you can
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For 2 cups sweet black rice: 2cups water 1cup coconut milk 1cup cashews 3cups sliced bananas 1/2cup sugar to taste salt

$3.72 recipe / $0.62 serving This simple yet scrumptious salad is a favorite from our local Whole Foods Market. The prepared foods department there makes it all through the fall and winter and demand for it never wavers. The reason this salad is so popular is because it combines just the right flavors and textures
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