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Taco Stuffed Peppers

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Taco Stuffed Peppers

Stuffed peppers are a fun way to eat a Daniel Fast main dish meal. Add your favorite toppings to this simple recipe.

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 cup cooked brown rice
  • 1 15-ounce can black beans, rinsed and drained
  • 1 10-ounce can diced tomatoes and green chilies, undrained
  • 1 tablespoon lime juice
  • 1 tablespoon Taco Seasoning
  • ½ teaspoon salt
  • Fresh cilantro, to taste
  • 6 medium bell peppers (green, orange, red, and/or yellow)
  • Toppings: Sliced avocado, green onions, sliced olives
  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large skillet over medium heat. Add onion. Cook 3-5 minutes or until softened.
  3. Lower heat, and add garlic. Cook 30 seconds, stirring often so garlic doesn’t burn. Add rice, black beans, tomatoes and chiles, lime juice, Taco Seasoning, and salt. Cook 10 minutes, stirring occasionally.
  4. While sauce is cooking, prepare peppers. Cut in half lengthwise, and remove stems and seeds. Place peppers in boiling water for 5 minutes. Drain in colander, and place in a large baking dish, cut side up.
  5. When sauce is finished, spoon mixture into pepper halves (about ¼ to 1/3 cup, depending upon pepper size). Add hot water to baking dish to a depth of ½ inch. Bake uncovered for 20 minutes.
  • Use Salsa instead of canned diced tomatoes and green chiles (if you already have a batch that’s ready).
  • Add corn kernels (fresh, canned, or frozen) to mixture.
  • Substitute pinto beans for black beans.
  • Use quinoa instead of rice.
  • If you like this dish, try Greek-Style Stuffed Peppers.

Sweet Potato Protein Bowl

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Sweet Potato Protein Bowl

Sweet Potato Protein Bowl

Enjoy this tasty plant-based bowl for lunch, dinner, or even breakfast! It's loaded with nutritious ingredients, such as sweet potatoes, edamame, walnuts, and kale.
4.33 from 49 votes
Print Recipe
Course Main Course
Servings 4
Calories 257 kcal

Ingredients
  

  • 1 tablespoon coconut or olive oil
  • ½ cup chopped red onion
  • 2 cups chopped sweet potatoes, cut into 1/2-inch pieces (about 1 pound)
  • 1 cup cooked edamame or chickpeas, or ½ cup each
  • 2 cups torn kale, lightly packed, torn into bite-sized pieces
  • ½ cup chopped walnuts
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Instructions
 

  • Add coconut oil, onions, and sweet potatoes to a large skillet. Cook about 10-12 minutes, and then add the remaining ingredients. Stir frequently so garlic doesn’t burn. Cook another 5 minutes. If the pan becomes dry, add 1-2 tablespoons of water. Remove from heat and serve when sweet potatoes are crisp tender (not mushy).
  • Yield: 4 servings (serving size: about ¾ cup)

Notes

  • Substitute kale with fresh spinach leaves.
  • Use black beans instead of edamame or chickpeas.

Nutrition

Calories: 257kcalCarbohydrates: 25gProtein: 9gFat: 15gFiber: 7g

Creole Seasoning

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Creole Seasoning

Creole Seasoning

Store-bought seasonings often contain preservatives and other chemicals your body doesn't need. This homemade recipe only takes a few minutes to prepare, and it's a healthier choice.
5 from 2 votes
Print Recipe
Course Main Course
Servings 12

Ingredients
  

  • 2 tablespoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper

Instructions
 

  • Mix all ingredients in a small glass jar. Cover, and store until ready to use.
  • Yield: 12 servings (serving size: about 1 teaspoon)

Notes

Pizza Polenta Fries with Dipping Sauce

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Pizza Polenta Fries with Dipping Sauce

Pizza Polenta Fries with Dipping Sauce

These Daniel Fast friendly French fries are made with polenta (corn meal) instead of potatoes. When dunked in the pizza-flavored dipping sauce, they're a great-tasting side dish or snack.
4.56 from 49 votes
Print Recipe
Course Main Course, Side Dish
Servings 4
Calories 125 kcal

Equipment

  • Silicone mat
  • French fry crinkle cutter

Ingredients
  

  • 1 18-ounce tube prepared polenta
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon basil
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon salt

Dipping Sauce

  • 1 8-ounce can tomato sauce
  • ½ teaspoon basil
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 450 degrees.
  • Cut polenta in half horizontally. Using a French fry crinkle cutter, make about 80 fries (3 inches L x ½-inch W). Be careful because the polenta will crumble if you push too hard.
  • If you don’t have a crinkle cutter knife, cut polenta tube in half lengthwise. Then make six 1-inch lengthwise cuts in each section (seven pieces each). You should have 28 fries at this point. Then slice all pieces crosswise to make fries about 2 ½ to 3 inches long and ½-inch thick.
  • Place fries on a baking sheet lined with a silicone mat or parchment paper. Make sure fries are not touching. Use a basting brush to rub olive oil over the tops of the polenta fries.
  • Add basil, garlic powder, oregano, and salt in a small bowl. Stir well. Sprinkle mixture evenly over fries.
  • Bake 30 minutes or until crisp and golden-brown. During the last 5 minutes of cooking time, prepare dipping sauce. Add ingredients to a small saucepan, and stir well over medium heat. If sauce begins to boil, lower heat.
  • Remove fries from oven when finished, and serve with heated dipping sauce.

Notes

  • If you don’t have a basting brush, you can coat the polenta fries in a large bowl. Add olive oil to the bowl and then the polenta. Sprinkle spices over polenta and stir well (but gently so polenta doesn’t crumble). Then place on baking sheet.
  • You can also use a mandoline slicer to cut the polenta into fries.

Nutrition

Calories: 125kcalCarbohydrates: 21gProtein: 2gFiber: 6gSugar: 2g

Greek-Style Stuffed Peppers

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Greek-Style Stuffed Peppers

Greek-Style Stuffed Peppers

If you're looking for a higher protein dish on your Daniel Fast, this recipe provides a nice amount, thanks to the quinoa. Plus, these stuffed peppers are delicious and filling.
3.81 from 41 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • ½ cup diced zucchini
  • 1 clove garlic, minced
  • 1 8-ounce can tomato sauce
  • 3 chopped canned artichokes, drained
  • ½ cup chopped black olives
  • 1 teaspoon dried oregano flakes or 1 tablespoon chopped fresh oregano
  • 1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley
  • ½ teaspoon salt
  • 6 medium bell peppers, green, orange, red, and/or yellow
  • 2 cups cooked quinoa
  • 1 ½ tablespoons pine nuts

Instructions
 

  • Preheat oven to 350 degrees. Place artichokes in a food processor, and pulse until artichokes are chopped well. Set aside.
  • Heat olive oil over medium heat. Add onion and zucchini. Cook 3-5 minutes or until vegetables are softened. Lower heat, and add garlic. Cook 1 minute, stirring constantly so garlic doesn't burn.
  • Add tomato sauce, artichokes, olives, oregano, parsley, and salt. Cook 15 minutes, or until sauce is thickened.
  • While sauce is cooking, prepare peppers. Cut in half lengthwise, and remove stems and seeds. Place peppers in boiling water for 5 minutes. Drain in colander, and place in a large baking dish.
  • When sauce is finished, mix in the quinoa and pine nuts. Stir well. Spoon mixture evenly into pepper halves. Add hot water to dish to a depth of ½ inch. Bake uncovered for 20 minutes.

Notes

  • Increase the protein content of this dish by adding 1 (15-ounce) can great northern beans or pinto beans, rinsed and drained.
  • Use brown rice instead of quinoa.
  • Add chopped fresh spinach leaves to the rice mixture.

 

Celebrate National Taco Day

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National Taco Day
Tacos have been extremely popular in the US for years, but lately they’ve risen to an even greater status. Tacos are trendy. You can find taco paraphernalia just about anywhere – T-shirts, funny memes, and even taco-related blog posts (like this one).

Since October 4 is National Taco Day, let’s celebrate this fantastic food! 

But you may be wondering, Are tacos allowed on the Daniel Fast? Of course, they are! Even though you’ll need to make a few adjustments according the Daniel Fast Food List, you can most definitely enjoy your favorite Mexican dishes.

Following are some of the food you CAN use to build your taco:

  • Brown rice
  • Black beans
  • Pinto beans
  • Avocado or guacamole
  • Chopped cilantro
  • Lettuce
  • Mango
  • Olives
  • Onions
  • Peppers
  • Roasted corn kernels
  • Salsa (check ingredients for non-Daniel Fast friendly ingredients, such as sugar or vinegar)

And here are foods that are restricted on the Daniel Fast (which means they’re off limits):

  • Meat
  • Cheese
  • Sour cream

What about taco shells, tortillas, or tortilla chips, you ask?

You should avoid all fried foods on the Daniel Fast. However, you can use baked items, such as baked tortilla chips. Also, you are free to use corn tortillas or whole-grain tortillas.

Make October 4th all about the taco. Observe the holiday by trying one, two, or more of these Daniel Fast recipes. Happy National Taco Day!

Black Bean Chili BakeGreen Salsa Bean DipSuper Easy GuacamoleMexican Rice and Beans"Refried" BeansPeach SalsaSalsaTaco BurgersTaco Salad

Taco SeasoningTaco Soup

 

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Spicy Three-Bean Chili

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Spicy Three-Bean Chili

 

Spicy Three-Bean Chili

This chili is one of my favorite Daniel Fast recipes because of the blend of flavors. It's really best a day or two after you make it. If you like a little spice, you'll enjoy this chili recipe!
3.99 from 70 votes
Print Recipe
Course Soup
Servings 6
Calories 220 kcal

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 3 cups Vegetable Broth or water
  • 1 15-ounce can black or pinto beans, rinsed and drained
  • 1 15-ounce can great northern beans, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 10-ounce can diced tomatoes and green chiles (mild, medium, or hot)
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • Pinch of ground cloves
  • Pinch of cayenne pepper
  • Chopped green onions optional

Instructions
 

  • Heat olive oil in a large saucepan over medium heat. Stir in onions, and cook until soft and translucent. Add garlic, and cook for 30 seconds, stirring constantly so garlic doesn’t burn.
  • Add broth or water, beans, Ro-Tel, cumin, oregano, salt, cloves, and cayenne pepper. Heat to boiling. Reduce heat, and simmer uncovered for 30 minutes.
  • To serve, sprinkle chopped green onions over each serving (if desired).

Notes

  • Use garbanzo beans (chickpeas) or navy beans instead of great northern beans.
  • Serve with a salad.
  • If you use store-bought vegetable broth or stock, be sure to check the ingredients to make sure it doesn’t contain added sugar (including honey). I like to use Kitchen Basics Unsalted Vegetable Broth.

Nutrition

Calories: 220kcalCarbohydrates: 40gProtein: 11gFat: 3gFiber: 12gSugar: 6g

Daniel Fast Taco Burgers

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Daniel Fast Taco Burger



Taco Burgers

This brown rice and lentil burger is a hearty, filling choice on the Daniel Fast.

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped red onion
  • 1 cup cooked brown rice
  • 1 cup cooked brown lentils
  • ¼ cup flaxseed meal or whole grain flour
  • 1 ½ tablespoons Taco Seasoning
  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large skillet over medium heat. Add onions, and cook until soft and translucent.
  3. Place cooked onions, brown rice, lentils, flaxseed meal, and Taco Seasoning in the bowl of a food processor. Pulse about 12-15 times or until mixture has a “meaty” texture. (If you don’t have a food processor, place ingredients in a large bowl, and stir. Use a potato masher to bind ingredients together.)
  4. Scoop out 1/3 cup of mixture, and place on an 11 x 17-inch baking sheet that has been rubbed with olive oil. Flatten and shape into a circle. Repeat with the remaining mixture to make 5 burgers.
  5. Bake for 15 minutes. Flip burgers (a thin metal spatula works best), and cook another 15 minutes.
  • Instead of baking the burgers, you can cook them in a skillet on the stovetop. Prepare skillet by adding about 1 teaspoon or olive oil and rubbing the oil on the surface to prevent sticking. Add burgers to skillet, and flatten with a spatula. Cook 5 minutes, or until bottoms are browned and slightly crispy. Flip, and cook another 5 minutes.
  • Top with Salsa and Super Easy Guacamole.
  • Other topping ideas: Sliced olives, chopped green onions, and chopped tomatoes.

Garlic-Sesame Edamame

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Garlic-Sesame Edamame

Garlic-Sesame Edamame

Kristen Feola
Edamame is a great choice on the Daniel Fast. Each 1/2 cup serving contains 8g of protein and 4g fiber. You'll enjoy the combination of flavors in this classic Japanese dish.
4.80 from 5 votes
Print Recipe
Course Main Course
Servings 5
Calories 133 kcal

Ingredients
  

  • 1 14- ounce package frozen edamame (shelled soybeans)
  • 1 ½ teaspoons sesame seeds
  • 1 tablespoon sesame oil
  • 1 clove garlic minced (about 1 teaspoon)
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon fresh lemon juice

Instructions
 

  • Cook edamame according to package directions. Drain.
  • While edamame is cooking, heat a small skillet over medium heat. Add sesame seeds, and cook until lightly toasted, stirring frequently to avoid burning. Remove from heat, and place in a small dish.
  • With the same skillet, heat sesame oil over medium heat. Once oil is heated, add garlic and cook about 30 seconds, stirring constantly.
  • Add oil, garlic, sesame seeds, salt, pepper, and lemon juice to drained edamame. Stir well, and serve.

Notes

  • Add another teaspoon of lemon juice, if desired.

Nutrition

Calories: 133kcalCarbohydrates: 10gProtein: 8gFat: 6gFiber: 4gSugar: 1g

Silician Beans and Rice

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Sicilian Beans and Rice

Sicilian Beans and Rice

Italy is a placed I've always wanted to visit. In fact, I plan to travel there someday with my husband before we're both too old to enjoy it! One particular region of Italy has a long history of producing noted cuisines. Because of their reputation for quality food, Sicily is often referred to as "God's Kitchen." Some of the best recipes in the world come from this area. This recipe is a tribute to my husband's Italian heritage. I hope I can make the Sicilians proud with this dish. It contains many of their most-loved ingredients - garlic, tomato sauce, basil, parsley, and fennel. You might be surprised to see rice in this recipe, but, believe it or not, Italians do take a break from pasta to enjoy other foods!
3.25 from 12 votes
Print Recipe
Course Main Course
Servings 8
Calories 198 kcal

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 1 15.5-ounce can black beans, rinsed, drained, slightly mashed
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 1 teaspoon fennel seed
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups cooked brown rice

Instructions
 

  • Heat olive oil in a large skillet, and add onions. Cook until soft and translucent. Stir in garlic, and cook 30 seconds, stirring constantly so garlic doesn’t burn. Add remaining ingredients, and cook, uncovered, over low heat for 30 minutes. To serve, place ½ cup rice in a bowl or on a plate, and top with ½ cup beans.
  • Yield: 8 servings (serving size: about ½ cup beans and ½ cup rice)

Notes

  • Instead of brown rice, use quinoa or whole grain pasta.
  • Top with sliced olives.

Nutrition

Calories: 198kcalCarbohydrates: 40gProtein: 7gFat: 2gFiber: 7gSugar: 4gCalcium: 3mg

 

Green Bean Casserole

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green bean casserole

Green Bean Casserole

Without any sort of a plan when on the Daniel Fast, you can easily get overwhelmed by the food guidelines. Some people, for the sake of simplicity, resort to eating the same foods over and over again. That's one of the reasons I wrote my book, The Ultimate Guide to the Daniel Fast. I wanted not only to provide spiritual encouragement and guidance for the fast but also to equip people with great-tasting recipes. My book and website contain hundreds of dishes that many people choose to enjoy even when they're not on the Daniel Fast! In this recipe, brown rice is combined with lentils, which forms a complete protein (all the essential amino acids are present in the proper amounts). It's important to choose dishes such as this one to ensure you're taking in adequate amounts of this necessary nutrient.
4.86 from 7 votes
Print Recipe
Course Main Course
Servings 8

Ingredients
  

  • 1 cup brown rice
  • 4 cups water, divided
  • ½ cup lentils, rinsed and sorted
  • 3 cups fresh or frozen green beans, cut into 1-inch pieces
  • 1 14.5-ounce can diced tomatoes
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 2 teaspoons dried basil
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees. Combine cooked rice, cooked lentils, green beans, tomatoes, onions, garlic, basil, and salt. Stir well, and then transfer to a a 9 x 13-inch casserole dish. Bake 30 minutes.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

  • If using fresh green beans, steam or boil them for 15 to 20 minutes before baking.

Baked Falafel with Lemon-Tahini Sauce

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Baked Falafel w/ Lemon-Tahini Sauce

Baked Falafel with Lemon-Tahini Sauce

Falafel (pronounced "fell-off-uhl") is a popular Middle Eastern dish made from spiced chickpeas and/or fava beans. It’s typically ground into a paste, shaped into a ball or disc, and then deep fried. However, since fried foods are off limits on the Daniel Fast, this recipe is a baked version.
4.45 from 18 votes
Print Recipe
Course Main Course
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 1 15.5-ounce can chickpeas, rinsed and drained
  • ½ cup brown rice flour
  • ¼ cup diced red onion
  • 2 tablespoons chopped fresh parsley or 1 1/2 tsp dried parsley
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons water
  • 1 garlic clove, minced
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • Optional toppings: Chopped lettuce, tomatoes, red onion, and/or cucumbers

Lemon-Tahini Sauce

  • ¼ cup tahini
  • Juice of one lemon (about ¼ cup)

Instructions
 

  • Preheat oven to 400 degrees. Mix ingredients in food processor for about 30 seconds, scraping sides as necessary. When mixture is well combined with a thick, pasty texture, use a 1/3 cup measuring cup to form into balls. Flatten into patties Bake 15 minutes. Flip, and cook another 15 minutes or until crispy on the outside.
  • While falafel is baking, make sauce. Whisk tahini and lemon juice in a small bowl, and set aside. To serve, spread about 1 tablespoon Lemon-Tahini Sauce over each falafel patty. Top with chopped lettuce, tomatoes, red onion, and/or cucumbers, if desired.
  • Yield: 6 servings (serving size: 1 falafel patty and 1 tablespoon sauce)

Notes

  • Top with sliced avocado.
  • Break into pieces and use as a salad topping.
  • Stuff into a whole grain or corn tortilla.