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Tuscan Soup

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Tuscan Soup

Tuscan Soup

A perfect soup for a cold, rainy day (or any time you crave a bowl of delicious vegetable soup).
4.32 from 19 votes
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Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • 6 cups Vegetable Broth or water see Recipe Notes
  • 1 cup dry lentils, sorted and rinsed
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes, undrained
  • ½ 10-ounce package frozen chopped spinach, unthawed
  • ½ tablespoon dried crushed rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in large saucepan over medium heat. Add onions and carrots, and cook until onions are soft and translucent. Stir in garlic, and cook 1 minute, stirring constantly so garlic doesn’t burn.
  • Add water or broth, lentils, cannellini beans, tomatoes, spinach, rosemary, bay leaf, salt, and pepper. Heat to boiling, and then reduce heat. Simmer 20-25 minutes with lid tilted. Discard bay leaf before serving.
  • Yield: 8 servings (serving size: about 1 ¼ cups)

Notes

  • When preparing lentils, sort dried lentils by spreading them in a single layer on a tray to make it easier to sort out to discard the bad lentils. Look for discolored and misshapen beans and discard any unwanted debris. Place good lentils into a colander and rinse thoroughly using cold water.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

Corn Muffins

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corn muffins - corn muffin recipe

Corn Muffins

Corn muffins can complement a Daniel Fast main dish meal or serve as a snack.
4.14 from 91 votes
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Course Appetizer, Side Dish, Snack
Cuisine American
Servings 12

Ingredients
  

  • 1 1/2 cups yellow cornmeal
  • 1/2 cup unsweetened almond or rice milk
  • 1/4 cup water
  • 1 tablespoon Date Honey
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup fresh or frozen corn kernels
  • 1/4 cup chopped green onions, green parts only
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 400 degrees. Mix cornmeal, almond milk, water, Date Honey, and olive oil in a medium bowl. Stir until smooth.
  • Add corn, green onions, and salt. Stir until well combined. Lightly rub a mini-muffin tin with olive oil. Fill all 24 cups about 3/4 full. Bake 15 minutes. If using a regular muffin tin, fill all 12 cups about 3/4 full and bake 20 minutes.
  • Yield: 12 servings (serving size: 2 mini-muffins or 1 regular muffin)

Notes

  • Use 1 1/2 tablespoons dried chives instead of green onions.

Hello Sunshine Orange Juice

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sunshine in a glass

Hello Sunshine Orange Juice

This orange juice recipe--made with apples and grapes--is one you'll want to make over and over again.
3.12 from 17 votes
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Course Drinks

Ingredients
  

  • 2 oranges, peeled and divided into segments
  • 2 apples, unpeeled and cut into slices (discard cores)
  • 1 cup red seedless grapes

Instructions
 

  • Feed fruit into juicer, and enjoy.
  • Yield: 2 servings (serving size: 8 ounces or 1 cup)

Lima Beans with Thyme

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Lima Beans with Thyme

Lima Beans with Thyme

Lima beans, also known as "butter beans," have a rich meaty texture and are also a great source of fiber.
No ratings yet
Print Recipe
Course Side Dish
Servings 4

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1/4 cup chopped onion
  • 2 cups frozen lima beans
  • 2 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon thyme

Instructions
 

  • Cook lima beans on stovetop according to package directions. While beans are cooking, heat olive oil in a small skillet over medium heat. Add onion, and cook until soft and translucent.
  • Drain beans, and mix in onions. Add parsley, salt, and thyme. Stir well, and serve.
  • Yield: 4 servings (serving size: about 1/2 cup)

Roasted Potato Salad

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roasted potato salad

Roasted Potato Salad

Roasting enhances the flavor of vegetables by pulling out their natural sugars. If you're a little hesitant about having Brussels sprouts in this recipe, step out of your comfort zone. Roasting Brussels sprouts takes away their bitter flavor and makes them quite tasty. Enjoy this unique combination of vegetables as a salad served on top of lettuce or as a side dish. And, give yourself a pat on the back for eating Brussels sprouts.
5 from 4 votes
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Course Salad
Servings 4

Ingredients
  

  • 1 pound B size red potatoes, unpeeled
  • 1/2 pound Brussels sprouts, trimmed & halved
  • 1 cup trimmed fresh green beans, cut into 1" pieces
  • 1 1/2 tablespoon extra-virgin olive oil, divided
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped red onions
  • 1/4 cup finely chopped pecans or walnuts
  • 2 cups chopped romaine lettuce

Instructions
 

  • Scrub potatoes well. Place in a large saucepan, and cover with water. Heat to boiling. Reduce heat slightly to a soft rolling boil, and cook 15 minutes. Drain, and allow to cool slightly.
  • Preheat oven to 425 degrees. Cut potatoes into quarters, and put in a large bowl, along with Brussels sprouts and green beans. Add 1 tablespoon olive oil, tarragon, salt, and pepper. Stir well to coat. Place vegetables on a baking sheet. Bake 10 minutes, and flip. Cook another 10 minutes, or until vegetables are slightly blackened. Place in a large bowl, and set aside.
  • Heat 1/2 tablespoon olive oil in skillet over medium heat. Add onions and pecans, and cook until onions are soft and translucent. Mix in with potatoes and vegetables. To serve, place ½ cup lettuce on each plate, and top with roasted potato-vegetable mixture. Drizzle a little olive oil over each serving, if desired.
  • Yield: 4 servings (serving size: about 1 cup)

Taco Salad

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Taco Salad

Taco Salad

When I was a young girl, I would get to choose the dish I wanted for my birthday dinner. Most of the time, I went with tacos. I loved trying to stuff my tacos as full as I could, and I can still remember the c-r-u-n-c-h as I would bite into those tasty La Tiara shells. This Taco Salad recipe was inspired by my taco memories from childhood. The first time I made this dish, my husband questioned if it was really Daniel Fast approved because it tasted so good.
4.34 from 12 votes
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 1 14.5-ounce can corn kernels, drained
  • 1 15.5-ounce can pinto beans, undrained
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced onion
  • 1 15-ounce can black beans, rinsed and drained
  • 1/2 tablespoon Taco Seasoning
  • 2 cups torn romaine or iceberg lettuce
  • Garnishes: Avocado slices, chopped green onions, sliced olives, and/or diced tomatoes

Instructions
 

  • Preheat oven to 425 degrees. Spread corn kernels out in one layer on a lightly oiled 11 x 17-inch baking sheet. Bake for 20-25 minutes, or until corn is browned and slightly crunchy.
  • While corn is roasting, place pinto beans in a small saucepan over medium heat. Add garlic powder and salt. Cook 10 minutes, stirring occasionally. Using a fork or potato masher, mash beans until they are the consistency of refried beans. Lower heat, and continue to cook until some of the liquid has evaporated and beans have thickened, about 10 minutes more. Stir frequently to avoid scalding beans on the bottom of the pan.
  • Heat olive oil over medium heat, and add onions. Cook until onions are soft and translucent. Add black beans, corn, and taco seasoning. Stir well to coat. Reduce heat to low, and keep warm until pinto beans are done. To serve, place about 1/2 cup lettuce on each plate, and top with 1/4 cup pinto beans and a heaping 1/2 cup of black bean and corn mixture. Add desired toppings to salad.
  • Yield: 4 servings (serving size: about 1 1/2 cups)

 

Tangy Apple Delight

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tangy apple delight

Tangy Apple Delight

If you like sweet and sour together, you'll appreciate the tantalizing flavors in this special blend and fruit. Pucker up!
5 from 1 vote
Print Recipe
Course Drinks
Servings 2

Ingredients
  

  • 2 apples unpeeled and cut into slices (discard cores)
  • 1 grapefruit peeled and divided into segments
  • 1 cup red seedless grapes

Instructions
 

  • Wash produce well. Feed apples, broccoli, and blueberries into juicer. Discard pulp.
  • Yield: 2 servings (serving size: 8 ounces or 1 cup)

Daniel Fast Baked Oatmeal

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Baked Oatmeal

Baked Oatmeal

This delicious Daniel Fast recipe consistently ranks #1 on my website. Many people love it so much that they have it on a regular basis, even when they're not on a fast. If you prefer to start your day with a hot breakfast, you'll appreciate this baked dish. It pairs well with a cup of coff...uh, I mean, hot lemon water. Remember, no coffee on the Daniel Fast!
3.88 from 157 votes
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Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 2 squares

Ingredients
  

  • 1 ½ cups old-fashioned rolled oats
  • 1 ½ cups unsweetened almond milk
  • ½ cup unsweetened applesauce
  • ¼ cup chopped dried apricots
  • ¼ cup chopped dates or raisins
  • ¼ cup chopped pecans or walnuts
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees. Put all ingredients in a large bowl and stir well. Transfer to an 8 by 8-inch baking dish that has been lightly rubbed with olive oil. Pour oatmeal mixture into dish and bake 45-50 minutes or until slightly browned and crispy on top.

Notes

  • Spread almond butter or Date Honey on each serving.
  • This recipe can be doubled and baked in a 9 by 13-inch casserole dish.

Italian-Style Broccoli

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italian-style steamed broccoli

Italian-Style Broccoli

This recipe dresses up plain broccoli and gives it a little Italian flair.
4.20 from 5 votes
Print Recipe
Course Side Dish
Servings 6

Ingredients
  

  • 2-3 broccoli crowns, stems removed and cut into florets (about 6 cups)
  • 1 tablespoon extra-virgin olive oil
  • 2 cups halved cherry tomatoes
  • 1 cup chopped fennel bulb
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried basil
  • 2 tablespoons pine nuts, toasted

Instructions
 

  • Steam broccoli 10-12 minutes, or boil 5-7 minutes. Set aside. Heat oil in a large skillet over medium heat.  Place in a serving bowl, and set aside.
  • Add tomatoes, fennel, onions, garlic, and basil. about 10 minutes, stirring frequently. Just before serving, stir in broccoli and pine nuts. Cook until heated through, and serve.
  • Yield: 6 servings (about 1 cup)

Carrot Juice with Fennel and Celery

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Carrot Juice with Fennel and Celery

The licorice flavor of fresh fennel makes this carrot juice recipe seem like dessert (ok, so maybe I'm exaggerating a tiny bit, but it's very tasty).
3 from 10 votes
Print Recipe
Course Drinks
Servings 1

Ingredients
  

  • 2 carrots, unpeeled
  • 1 stalk of celery
  • 1/2 cup chopped fennel bulb

Instructions
 

  • Wash produce well. Feed into juicer, and discard pulp.
  • Yield: 2 servings (serving size: 8 ounces or 1 cup)

Daniel Fast Taco Soup

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Taco Soup

Taco Soup

This recipe is ideal for those nights when it's so cold outside you don't even want to leave the house. One bite and you'll see why Taco Soup is a great go-to meal during the winter months and any time of the year.
3.93 from 77 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced onion
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 14.5 ounce can diced tomatoes
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can pinto beans, rinsed, drained, and mashed
  • 1 15-ounce can corn, drained
  • ½ cup dry polenta
  • 1 tablespoon Taco Seasoning
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in large saucepan over medium heat. Cook onions until soft and translucent. Add broth, tomatoes, black beans, mashed pinto beans, corn, polenta, Taco Seasoning, salt, and pepper. Heat to boiling. Reduce heat, and cook 30 minutes.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

  • Substitute 1 1/2 cups cooked brown rice for polenta.
  • Place corn in a food processor and pulse a few times for a cream-style texture.
  • Use kidney beans instead of black or pinto beans.
  • If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.

 

Daniel Fast Two-Bean Burger

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Two-Bean Burger

Two-Bean Burger

If you've been craving a burger, take a look this recipe. It's a burger, all right, but one that's completely Daniel Fast friendly. Yummy!
4.20 from 31 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons chopped onion
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned great northern beans, rinsed and drained
  • 2 tablespoons flaxseed meal
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt

Instructions
 

  • Mash beans in a large bowl,  leaving about 1/4 of the beans whole. and set aside. Heat olive oil in large skillet over medium heat. Add onions, and cook until soft and translucent. Place in a bowl with beans, and add flaxseed meal, garlic powder, cumin, and salt.
  • Return skillet to medium heat, and add a teaspoon of olive oil, if needed, to prevent burgers from sticking. Scoop about 1/3 cup of bean mixture for each burger. Flatten with a spatula. Cook 5 minutes, or until bottoms are browned and slightly crispy. Flip, and cook another 5 minutes.
  • Yield: 4 servings (serving size: 1 burger)

Notes