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Roasted Cauliflower with Smoked Paprika

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Roasted Cauliflower With Smoked Paprika

Roasted Cauliflower with Smoked Paprika

Add a little smoked paprika and garlic to a cauliflower florets for a delicious Daniel Fast side dish or snack.
3.60 from 15 votes
Print Recipe
Course Side Dish
Servings 8
Calories 81 kcal

Ingredients
  

  • 1 large head cauliflower, broken into 1-inch florets (about 8 cups)
  • ¼ cup coconut oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 450 degrees. Place cauliflower in a large bowl. Combine coconut oil, paprika, garlic powder, and salt. Pour oil mixture over cauliflower, and stir well.
  • Place a silicone mat on an 11 x 17 baking sheet or rub sheet with coconut oil. Bake for about 20 minutes.

Notes

Nutrition

Calories: 81kcalCarbohydrates: 4gProtein: 2gFat: 7gFiber: 2gSugar: 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.

 

Daniel Fast Banana Bread

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Daniel Fast Banana Bread

“Mmm, something smells good! It smells like banana bread!” said my daughter’s friend, Addy. Jocelyn and Addy had been playing in Jocelyn’s room when Addy caught a whiff of the sweet-smelling aroma from my kitchen. 

I smiled at Addy’s comment. I agreed. It did smell heavenly. Addy then went on to tell me how she’d had the BEST banana bread in Hawaii while on vacation.

“Well,” I said. “This banana bread is a little different. It’s a Daniel Fast recipe, which means it doesn’t have any sugar. So it doesn’t taste quite the same as regular banana bread.”

I could tell by the look on Addy’s face that she wasn’t convinced. The “no sugar” clarification didn’t register. That girl wanted a piece of my banana bread, and she wasn’t taking “no” for an answer.

“You’re welcome to have some, if you’d like to try it,” I told Addy. She smiled and shook her head up and down. 

I cut off a small piece for her. Addy took one bite, chewed a little, and grimaced. She then shook her head side to side, backing away from the plate. 

“That’s OK. I’m proud of you for trying!” I told her. “But when you’re on the Daniel Fast, that banana bread tastes wonderful. Believe me!” My daughter, Jocelyn, who has done the Daniel Fast a few times, sampled the bread. “I like it, Mom,” she said. “And, you’re right. If I was on the Daniel Fast right now, I’d love this recipe!”

If you like banana bread, this recipe will probably become one of your favorites on the Daniel Fast. It’s moist, flavorful, and, oh, so tasty!

Daniel Fast Banana Bread

If you like banana bread, this recipe will probably become one of your favorites on the Daniel Fast. It's moist, flavorful, and, oh, so tasty!
4.28 from 581 votes
Print Recipe Pin Recipe
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 151 kcal

Ingredients
  

  • 2 ½ cups almond flour
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 3 large overripe bananas, mashed
  • 1/3 cup coconut oil, melted
  • 2 flaxseed “eggs” (see instructions below)
  • ½ cup chopped pecans

Instructions
 

  • Preheat oven to 350 degrees. Use about 1/2 teaspoon coconut oil to grease a 9” x 5” x 2 ½” loaf pan.
  • Make flaxseed “eggs” by putting 2 tablespoons of flaxseed meal and ¼ cup + 2 tablespoons of water in a small bowl. Stir, and let sit for about 10 minutes.
  • In a large bowl, mix dry ingredients (except pecans). Add mashed banana, coconut oil, and flaxseed “eggs.” Stir well. Pour in pecans and stir again until thoroughly combined.
  • Pour mixture into prepared loaf pan. Bake for 40 minutes or until toothpick in center comes clean.
  • Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack. Store tightly wrapped in aluminum foil or plastic for up to 3 days, or freeze up to 3 months.

Notes

  • Substitute chia seed meal for flaxseed meal.
  • If allergic to nuts, you can omit the pecans and use a whole grain flour instead of almond flour.
  • Use walnuts instead of pecans.
  • Add 1 teaspoon of alcohol-free vanilla extract, if you like.
  • Top a piece with a spread of Date Honey.
  • If you substitute coconut flour, you will need too add a little more oil and/or water if the mixture is too dry. Coconut flour is more absorbent than many other types of flours.

Nutrition

Calories: 151kcalCarbohydrates: 9gProtein: 2gFat: 13gFiber: 2gSugar: 4g

Soups & Smoothies

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Soups & Smoothies
The Daniel Fast provides a unique opportunity for you to grow closer to the Lord, but the benefits of the fast aren’t just spiritual. On the Daniel Fast, as you feed your soul with the truth of God’s Word, you also supply your body with with healthy, nutritious foods. Today, I’m highlighting two food categories: Soups and Smoothies.

Soups and smoothies are great options on the Daniel Fast because they’re:

  1. Filling.
  2. Packed with nutrients.
  3. Easy to digest.
  4. Simple to make.
  5. Delicious!

You can also be creative and adapt the recipes according to your own personal preference. For example, if a soup recipe calls for chickpeas but you’re not a fan, you can substitute another type of bean. Or if a smoothie lists a banana as an ingredient but you’re allergic, you can use another fruit instead. When it comes to Daniel Fast soup and smoothie recipes, the possibilities are endless. 

Soup

I love having soup at any time of the year. If it’s cold outside, a bowl of hot soup makes me happy, but I also enjoy soup in the spring or summer. Plus, when I make a pot of soup, I don’t have to cook lunch or dinner for a few days, which is always an added bonus! If you’re looking for classic soup recipes, I recommend Black Bean Minestrone or Vegetable Bean Soup. If you prefer something heartier, try Spicy Three-Bean Chili or Taco Soup. Two of my favorite Daniel Fast soup recipes are Spinach-Artichoke-Tomato Soup and Tuscan Soup.

Smoothies

Start your day off right by having a smoothie for breakfast, such as the Raspberry-Pecan Smoothie or Strawberry Fields Smoothie. Or, give yourself a mid-day boost with the Chanana Chiller or the Plum Good Smoothie. When experimenting with different smoothie flavors, use this handy checklist as a guide:

  1. Liquid – Water, unsweetened non-dairy milk (almond, coconut, rice, soy, etc.), 100% fruit or vegetable juice.
  2. Fruit – Bananas, blackberries, blueberries, cherries, kiwifruit, peaches, pears, raspberries, strawberries, etc.
  3. Greens – Kale, kelp powder, spinach, spirulina.
  4. Protein/Fat – Avocado, chia seeds, unsweetened coconut flakes, flaxseed meal, nuts/nut butters, unsweetened plant-based protein powder.

Another smoothie add-in you can use is steamed or lightly cooked vegetables, such as carrots, cauliflower, or zucchini. None of these veggies is too overpowering, so you most likely won’t even taste it when you’re using fruit. 

If you’re like me, you can easily get stuck in a recipe rut. But I hope that today’s post inspires you! Once you try a few of these soup and smoothie recipes, let me know what you think. I’d love to hear your feedback. Then before you know it, you’ll be coming up with your own Daniel Fast soup and smoothies recipes! 

 

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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Chai Chia Pudding

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Chai Chia Pudding

Sometimes breakfast can be a challenge on the Daniel Fast, especially when you’re used to having yogurt or a bagel and cream cheese with your morning coffee. Here’s a breakfast recipe that requires minimal preparation, is naturally sweet and healthy, and tastes great. The chia seeds also provide a nice amount of protein, and the dates provide energy for your day. 

Chai Chia Pudding

A creamy, tasty breakfast dish that gives you a nutritional boost to start your day. It's also perfect for a morning or afternoon snack.
4.50 from 14 votes
Print Recipe Pin Recipe
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1
Calories 268 kcal

Ingredients
  

Instructions
 

  • Place all ingredients in blender, and process until smooth.
  • Set in refrigerator overnight. Stir well before serving.

Notes

  • Top with sliced banana and/or unsweetened shredded coconut flakes.
  • Before serving, sprinkle a few chopped almonds or pecans on top.
  • To boost the protein content even more, add Daniel Fast friendly protein powder (see my blog post, Protein Powder on the Daniel Fast, for more information).
  • To reduce the amount of sugar in this recipe, you can omit one date. Each date contains 16 grams of natural fruit sugar.
  • Add 1 tablespoon Date Honey to almond milk and chia seeds before blending instead of using 2 chopped dates.

Nutrition

Calories: 268kcalCarbohydrates: 44gProtein: 5gFat: 9gFiber: 11gSugar: 32g

Breakfast Recipes for the Daniel Fast

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Nutty Fruit Cereal

When I started my Ultimate Daniel Fast blog in August 2009, I began posting a variety of Daniel Fast friendly recipes–main dishes, snacks, vegetables, soups, and salads. But it wasn’t long before I figured out that the category most people needed help with on the fast is breakfast.

In the United States, a sugar-laden breakfast is often the norm. Just walk down the cereal aisle of any large grocery store and count the number of choices on the shelves, and you’ll see what I mean. We also like donuts, pancakes, muffins, toast, and bagels for our first meal of the day–all of which have little nutritional value. Sometimes we’ll pair these items with a protein, such as bacon, eggs, or ham. But, on the Daniel Fast, none of these foods is allowed.

So what can you eat for breakfast on the Daniel Fast?

You actually have a plethora of options. Following are a few of my favorite Daniel Fast breakfast recipes:

Overnight Oats
Apple-Cinnamon Hot Cereal
Baked Oatmeal
Fruit Pizza
Nutty Fruit Cereal
Peachy Keen Smoothie (go to “Daniel Fast Smoothies Recipes” for more ideas)

Be sure to visit my “Daniel Fast Breakfast Recipes” page for more ideas.

Remember, anything goes! As long as your food choices fall within the guidelines of the Daniel Fast Food List, you can eat whatever you like. For example, recipes that are listed under the following categories can also be breakfast dishes. 

Daniel Fast Snacks and Appetizers
Daniel Fast Salads
Daniel Fast Soups
Daniel Fast Vegetables
Daniel Fast Main Dishes

If you’ve done the Daniel Fast, what are some of your favorite breakfast recipes?

Apple, Pomegranate, and Kale Salad

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Apple, Pomegranate, and Kale Salad

Apple, Pomegranate, and Kale Salad

This beautiful salad recipe is perfect for a party, holiday gathering, or dinner at home. It's a wonderful complement to a Daniel Fast soup or main dish.
4.24 from 13 votes
Print Recipe
Course Salad
Servings 8
Calories 164 kcal

Ingredients
  

  • 8 cups torn kale leaves, ribs removed, lightly packed
  • 2 cups chopped apples
  • 1 ½ cups mandarin orange segments (about 4 mandarins)
  • ½ cup chopped toasted chopped walnuts
  • ½ cup pomegranate arils

Dressing

  • ¼ cup unsweetened applesauce
  • 2 tablespoons extra-virgin coconut or olive oil
  • 2 tablespoon fresh lemon juice
  • ¼ teaspoon salt

Instructions
 

  • Place kale leaves in a large bowl, and set aside. Whisk applesauce, olive oil, lemon juice, and salt in a smaller bowl (you can also mix in a blender).
  • Pour dressing over kale, and use your hands to massage onto leaves. Add apples, oranges, walnuts and arils. Stir well to coat.

Notes

  • To toast walnuts, heat skillet over medium heat. Add walnuts to the hot, dry skillet. Cook about 5 minutes, stirring frequently so walnuts don’t burn. When walnuts are slightly browned, transfer to a small bowl to cool.
  • Substitute apples with pears.
  • Use pecans instead of walnuts.
  • If you have a nut allergy, you can use sunflower or pumpkin seeds instead of walnuts.

Nutrition

Calories: 164kcalCarbohydrates: 20gFat: 8gFiber: 6gSugar: 9g

Butternut Squash Fries

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Butternut Squash Fries

Butternut Squash Fries

Three words. Best fries EVER. Seriously! But since these fries are not deep-fried, they won't get as crispy as regular French fries. But that's ok. The unique flavor more than makes up for it.
4 from 6 votes
Print Recipe
Course Side Dish
Servings 4
Calories 132 kcal

Ingredients
  

  • 2 pounds butternut squash, peeled, seeds removed, and sliced into fries about 3” L x ½”W (or to desired size)
  • 1 tablespoon coconut oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions
 

  • Preheat oven to 450 degrees. Prepare an 11 x 17 baking sheet by coating it with a little coconut oil. You can also use a silicone mat.
  • Place fries in a large bowl. Stir in one tablespoon of coconut oil, and toss until well coated. Add garlic powder, salt, and pepper. Stir again.
  • Pour fries onto baking sheet, making sure none of the pieces overlap. You may need to use two baking sheets to cook at one time (or cook in two batches).
  • Bake 20 minutes on a middle oven rack. Use a metal spatula to flip fries, and then bake another 15-20 minutes.
  • Turn over to broiler setting, and flip fries one more time. Move baking sheet to the top rack. Broil 5 minutes, or until desired crispness is reached.

Notes

  • Substitute coconut oil with a different oil (avocado oil, sesame oil, etc.).
  • Use a crinkle cutter to make restaurant-style fries.
 

Nutrition

Calories: 132kcalCarbohydrates: 27gProtein: 2gFat: 4gFiber: 5gSugar: 5g

Acorn Squash Hummus

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Acorn Squash Hummus

Acorn Squash Hummus

Adding acorn squash to hummus takes it to a whole new nutritional level, boosting your intake of vitamins A, C, and B-6. The squash adds a subtle, sweet flavor that you'll enjoy.
No ratings yet
Print Recipe
Course Snack
Servings 12
Calories 146 kcal

Ingredients
  

  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 cup cooked acorn squash
  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, packed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin

Instructions
 

  • Place ingredients in a food processor or blender. Process, scraping sides of bowl often, until mixture is a smooth paste. You can either refrigerate at this point, or serve immediately.

Notes

  • Substitute butternut squash for acorn squash for a slightly different flavor.
  • Hummus has more flavor after it has been refrigerated at least 24 hours before serving. It can be refrigerated up to a week and frozen up to 3 months.
  • Use as a dip for fresh vegetables.
  • Serve with Whole Grain Tortillas.

Nutrition

Calories: 146kcalCarbohydrates: 9gProtein: 5gFat: 10gFiber: 3g

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

Orange-Carrot Juice

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Orange-Carrot Juice

Orange-Carrot Juice

You'll get a nice, hefty dose of vitamin C and beta carotene with this tasty juice. Just look at that beautiful orange color!
3 from 2 votes
Print Recipe
Course Drinks
Servings 2

Ingredients
  

  • 3 large oranges, peeled and divided into segments
  • 3 carrots, unpeeled and tops removed

Instructions
 

  • Feed carrots and oranges into juicer. Discard leftover pulp.
  • Yield: 2 servings (serving size: 8 ounces or 1 cup)