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Jamaican Chili

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Jamaican Chili

Jamaican Chili

When my husband, Justin, and I went on our honeymoon in June 1998, we stayed at an all-inclusive resort in Jamaica. We spent hours every day at the beach, swimming, snorkeling, and sailing. When it was time for dinner, we'd be famished. The food was incredible, and I loved sampling all the Jamaican-style dishes. This recipe reminds me of that unforgettable experience.
3.49 from 33 votes
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Course Soup
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 yellow bell pepper, seeded and chopped (about 1-1 1/2 cups) seeded & chopped (1-1 1/2 cups)
  • 1 cup chopped onions
  • 2 cloves garlic minced
  • 1 cup Vegetable Broth or water see Recipe Notes
  • 3 medium tomatoes, chopped or 1 (14.5-ounce) can diced tomatoes
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon salt

Instructions
 

  • Heat olive oil over medium heat, and cook until onions are soft and translucent. Add yellow pepper and garlic. Cook until pepper is tender.
  • Add water tomatoes, beans, cumin, paprika, and salt. Bring to a boil. Cover, and simmer 30 minutes. Stir in parsley just before serving.
  • Yield: 4 servings (serving size: 1 1/4 cups)

Notes

  • For a spicier chili, add a diced jalapeno pepper or hot chile powder.
  • Use chickpeas instead of cannellini beans.
  • Add more vegetables, such as carrots, celery, sweet potato, or zucchini.
  • 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.

Fall Harvest Oatmeal

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Fall Harvest Oatmeal

Fall Harvest Oatmeal

Oatmeal doesn't have to be bland and boring. This recipe reminds me of the autumn season, but it can be enjoyed year-round.
3.46 from 11 votes
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Course Breakfast
Cuisine American
Servings 2

Ingredients
  

Instructions
 

  • Prepare Cinnamon Baked Apples as directed. When apples are done, cook oats on stovetop according to package directions. To serve, place ½ cup oatmeal in two bowls. Top with apples, dates, and pecans. Pour 2 tablespoons of apple juice over each serving, and serve immediately.
  • Yield: 2 servings (serving size: about 1 cup)

Notes

  • Use figs or raisins instead of dates.
  • Since you only need half of the Cinnamon Baked Apples recipe, you can store the other half in an airtight container in the refrigerator and use the following day.
  • Stir in a little almond butter (or peanut butter) and/or top with unsweetened coconut flakes.

Grilled Portabello Steaks with Sun-Dried Tomato Tofu

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Grilled Portabello Steaks

Grilled Portabello Steaks with Sun-Dried Tomato Tofu

This dish is the closest thing to a real steak dinner that I've found when on the Daniel Fast. Although the prep work takes longer than most other recipes on my website, you'll enjoy the fruits of your labor when you bite into the meaty texture of the portabello cap.
4.50 from 4 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 4 Portabello mushroom caps

Marinade

  • ¼ cup extra-virgin olive oil
  • ¼ cup unsweetened pineapple juice or orange juice
  • ¼ cup soy sauce or soy sauce alternative see Recipe Notes
  • 2 tablespoons chopped green onions (green parts only)
  • 1 clove garlic, minced
  • ½ teaspoon dried crushed rosemary

Sun-Dried Tomato Tofu

  • 8 ounces extra-firm tofu, cut into ½-inch rectangular slices (2 ounces each)
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup chopped sun-dried tomatoes, packed in oil, drained
  • ¼ cup sliced black olives
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon garlic powder

Instructions
 

  • Place mushrooms in a glass dish with gills up. Whisk together marinade ingredients in a small bowl, and pour over caps. Marinate at room temperature 30 minutes.
  • While mushrooms marinate, prepare Sun-Dried Tomato Tofu. Place tofu slices in an 8 x 8-inch baking dish, and drizzle with olive oil. Top with sun-dried tomatoes and olives. Add basil leaves, parsley, and garlic powder. Let sit at room temperature 30 minutes.
  • Preheat oven to broil setting while tofu marinates. Put tofu in the oven and broil for 5-7 minutes. Preheat barbecue grill. When grill is ready, place mushroom caps over heat for 5 minutes, flipping halfway through cooking time.
  • To serve, place grilled mushroom caps on a plate, top with tofu slices, and drizzle a tablespoon or two of the rosemary marinade over all.
  • Yield: 4 servings (serving size = 1 mushroom cap and 2 ounces of tofu)

Notes

  • Bragg's Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. It's a certified non-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids. Another option is Coconut Aminos
  • Soy sauce contains wheat (not whole wheat) and sodium benzoate, which is a preservative. Since the goal of the Daniel Fast is to choose foods that God made instead of man-made, chemically processed foods, technically soy sauce is not allowed. However, some people may choose to modify their fast a bit, and that is totally between you and the Lord. Whatever He is leading you to do, do it. If that means eliminating soy sauce for 21 days, great. If not, that's fine, too.

Strawberry-Banana Smoothie

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Strawberry Banana Smoothie

 

Strawberry-Banana Smoothie #1

4 ounces extra-firm tofu
1/4 cup unsweetened almond milk or soy milk
1/4 cup unsweetened apple juice
2 tablespoons Date Honey
1 cup sliced strawberries
1 frozen banana, peeled, sliced (about 1 cup)

Place all ingredients in a blender, and process until smooth.

Yield: 2 servings (serving size: about 1 cup or 8 ounces)

Recipe Notes

  • To prepare banana ahead of time, remove peel and place in a plastic ziptop bag until frozen.
  • Instead of using Date Honey, soak 3-4 Medjool dates in warm water at room temperature for an hour before adding to blender.

Strawberry-Banana Smoothie #2

1 cup unsweetened almond milk
1 frozen banana, peeled and sliced (about 1 cup)
1 cup whole frozen strawberries (about 6 strawberries)
1 Medjool date, pitted

Place all ingredients in a blender, and process until smooth.

Yield: 2 servings (serving size: about 1 cup or 8 ounces)

Recipe Notes

  • To prepare banana ahead of time, remove peel and place in a plastic ziptop bag until frozen.

Baked Acorn Squash with Apples

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Baked Acorn Squash with Apples

Baked Acorn Squash with Apples

Enjoy as a breakfast dish, snack, or even dessert.
No ratings yet
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Course Appetizer, Dessert, Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 pound acorn squash
  • 3 cups sliced apples
  • 2 cups unsweetened apple juice
  • ¼ teaspoon cinnamon
  • ¼ cup chopped walnuts, toasted

Instructions
 

  • Preheat oven to 350 degrees. Cut squash cross-wise into rings. Discards seeds and pulp. Then cut squash rings and apple slices into 1 to 1 1/2-inch cubes.
  • Place in a 9 x 13-inch baking dish. Mix cinnamon with apple juice, and pour over squash and apples. Bake 15 minutes. Stir well, and bake another 15-20 minutes.
  • To serve, place about 1 cup of squash and apples in a bowl, and top with 1 tablespoon apple juice and 1 tablespoon walnuts.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

 

Kale with Tomatoes and Onions

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kale with tomatoes and onions

Kale with Tomatoes and Onions

4 ounces curly kale, stems removed and coarsely chopped (about 6 cups)
1 tablespoon extra-virgin olive oil
1 cup thinly-sliced onions, sliced pole to pole (see Recipe Notes)
2 cloves garlic, minced
3 cups chopped tomatoes, unpeeled, unseeded
1 teaspoon dried basil
1 teaspoon dried oregano flakes
½ teaspoon salt
Pine nuts, optional

In a large skillet, heat olive oil over medium heat. Add onions and garlic. Put tomatoes in a large bowl, and squeeze with your hands so that some juice is extracted. Pour tomatoes with their juice into skillet with onions and garlic, and cook 15 minutes. Stir in kale, tomatoes, basil, oregano, and salt. Cover, and simmer 5-7 minutes, or until the kale has softened. Sprinkle pine nuts on top, if desired. Serve immediately.

Yield: 6 servings (serving size: about ½ cup)

Recipe Notes

  • To slice an onion pole to pole, or into half rings, think of the onion as a globe. Trim root end (South Pole) and stem end (North Pole). Peel off outer layers. Cut onion in half from North pole to South pole, making a series of vertical slices perpendicular to the equator of the onion.
  • Serve over cooked beans, brown rice, lentils, or quinoa.

Fruit Pizza

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Fruit Pizza

Fruit Pizza

This recipe is great for breakfast, snack, or dessert. It's one of my favorites!
3.86 from 7 votes
Print Recipe
Course Breakfast, Dessert, Snack
Servings 8

Ingredients
  

Crust

  • 1 ½ cups almond flour or meal
  • ½ cup roughly chopped pitted dates
  • ½ cup chopped pecans
  • ¼ cup unsweetened apple juice

Fruit Sauce

Topping Ideas

  • Sliced apples, bananas, blueberries, grapes, kiwifruit, mangoes, oranges, peaches, pineapples, strawberries

Instructions
 

  • Preheat oven to 350 degrees. Place almond flour, dates, pecans and apple juice in a food processor. Process until mixture forms a ball.
  • Press dough into 10-inch circle, about ¼-inch thick, on an 11 x 17-inch baking sheet or pizza pan (rub a little olive oil on your hands if dough gets too sticky; you can also place a sheet of parchment paper on top of the dough). With a fork, poke holes all across crust dough. Bake 10 minutes, or until edges are browned and slightly crispy. Remove from oven and let cool completely, about 45 minutes.
  • Put Date Honey and strawberries in a food processor or blender. Process about 30 seconds or until smooth and creamy. Spread fruit sauce onto cooled crust. Top with your favorite assortment of sliced fruit. Refrigerate 3 hours or until chilled.
  • Yield: 8 servings (serving size: 1 slice)

Notes

  • Substitute oat flour for the almond flour.

Butternut Squash and Broccoli Salad

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butternut squash and broccoli salad

Butternut Squash and Broccoli Salad

Two vegetable powerhouses, broccoli and butternut squash, are the stars in this unique salad recipe.
3.84 from 6 votes
Print Recipe
Course Salad
Servings 5

Ingredients
  

  • 1 -1 ½ pounds butternut squash
  • 3 cups broccoli florets, cut into pieces
  • 1/2 cup canned black beans, rinsed and drained
  • 1 ½ tablespoons extra-virgin olive oil
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon thyme
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped walnuts
  • 2 tablespoons pumpkin seeds (pepitas), toasted

Instructions
 

  • Trim ends of squash, and use a vegetable peeler to remove outer layer. Cut squash in half lengthwise, and scoop out pulp and seeds. Slice squash into strips, and cut into 1-inch cubes (should yield about 3 cups).
  • Lightly steam butternut squash and broccoli until tender crisp (butternut squash takes about 15-18 minutes and broccoli about 10-12 minutes). Place in a large bowl, and add beans. In a separate smaller bowl, whisk oil, basil, garlic powder, and thyme together. Pour over vegetables and beans, and stir to coat.
  • Mix in parsley, walnuts, and pumpkin seeds. Serve warm, or let sit at room temperature for 10-15 minutes.

Notes

  • Substitute cooked carrots for the butternut squash.
  • Use as a topping for a lettuce salad.
  • This dish is best served warm, but it can also be eaten cold, straight out of the refrigerator.

Sesame Vegetables with Rice and Tofu

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sesame vegetables with rice and tofu

Sesame Vegetables with Rice and Tofu

This main dish recipe could be made with or without the tofu. Some people may choose to include it on their fast; others might not. Either way, you'll appreciate the sesame-flavored vegetables.
4 from 3 votes
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Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 Marinated Tofu recipe marinade reserved
  • 1 TB extra-virgin olive oil
  • 1 cup chopped onions
  • 2 cups chopped broccoli florets, stems removed
  • 1 cup chopped carrots
  • 1 clove garlic, minced
  • 1/2 tablespoon tahini
  • 1 teaspoon ginger
  • ¼ cup unsweetened pineapple juice or water
  • 1 1/2 cups cooked wild rice
  • 1/4 cup toasted chopped walnuts
  • 1 tsp sesame seeds

Instructions
 

  • Prepare Marinated Tofu, and set aside. Heat olive oil in a large skillet over medium heat, and add onions. Cook until onions are soft and translucent.
  • Add reserved marinade from tofu, broccoli, carrots, garlic, tahini, and ginger. Cook, covered, for 8-10 minutes or until vegetables are tender crisp, stirring frequently.
  • Add pineapple juice, rice and walnuts, and cook until heated through and juice is nearly absorbed. Sprinkle with sesame seeds. Stir, and serve.
  • Yield: 4 servings (serving size: 1 ¼ cups)

 

Roasted Chickpe

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Roasted Chickpeas

Roasted Chickpeas

5 from 2 votes
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Course Appetizer, Side Dish, Snack
Cuisine American
Servings 8

Ingredients
  

  • 2 15-ounce cans chickpeas, rinsed and drained
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon crushed rosemary
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees. Lightly rub or spray a baking sheet with olive oil. Spread chickpeas out in a single layer on the sheet.
  • Roast about 20 minutes, or until chickpeas are dry to the touch. Remove from oven, and increase temperature to 425 degrees (double-roasting the chickpeas gives them a crunchy texture). Place chickpeas in a large bowl. Pour in olive oil, and stir to coat. Add garlic powder, onion powder, rosemary, and salt. Stir again.
  • Place chickpeas back on the baking sheet. Roast another 15-20 minutes, or until crispy and lightly browned. Let cool completely before serving or storing at room temperature.
  • Yield: 8 servings (serving size: about 1/4 cup)

Notes

Vegetable Bean Soup

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Vegetable Bean Soup

Vegetable Bean Soup

A soup that's hearty and filling, plus it provides a nice amount of protein and fiber.
3.84 from 18 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • 1 clove garlic, minced
  • 6 cups water
  • 1 8-ounce can tomato sauce
  • 1 14.5-ounce can light red kidney beans, rinsed and drained
  • 1 15-ounce can black-eyed peas, rinsed and drained
  • 1 14.5-ounce can French-style green beans, drained
  • 1 cup chopped yellow summer squash, unpeeled
  • ½ tablespoon chili powder
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat olive oil over medium heat in a large saucepan. Add onions, carrots, and celery. Cook until vegetables are softened. Add garlic, and cook for 1 minute, stirring constantly so garlic doesn’t burn.
  • Pour in water and all remaining ingredients. Bring to a boil, and then lower heat. Simmer, uncovered, 30 minutes. Discard bay leaf and stir in parsley before serving.
  • Yield: 8 servings (serving size: about 1 ¼ cups)

Notes

  • Use 2 cups chopped fresh haricots vert beans instead of canned green beans. Haricot vert beans resemble regular green beans. However, they are a bit more slender and long , and they are also stringless (a nice benefit). When lightly cooked, haricot verts are tender, crispy, and very tasty, with a hint of sweetness.

 

Black Bean Stir-fry

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Black Bean Stir-fry w/ Corn Chips

Black Bean Stir-fry 

This stir-fry is perfect for a weeknight meal, especially if you're tired from a long day at work and you want something that doesn't require a lot of prep or time.
4.21 from 24 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup sliced onion
  • 1 15-ounce can black beans, rinsed & drained
  • 1 14 1/2-ounce can diced tomatoes, undrained
  • 1 cup canned corn, drained drained
  • 1/4 cup diced green pepper
  • 1/4 cup diced red pepper
  • 1 clove garlic
  • 2 tablespoon lime juice
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Garnishes: Diced avocado and diced green onions

Instructions
 

  • Heat olive oil in a large skillet over medium-low heat. Cook onions until slightly blackened and crispy.
  • Add black beans, tomatoes, corn, peppers, garlic, lime juice, cumin, salt, and pepper. Simmer 15-20 minutes. To serve, top with diced avocado and green onions.

Notes

To add a little more protein to this dish, mix in cubed Marinated Tofu.