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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.

Broiled Brussels Sprouts

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Broiled Brussels Sprouts

 

Broiled Brussels Sprouts

Coconut oil provides a slightly sweet and nutty flavor to these naturally bitter vegetables. And, before you get too excited, that is NOT bacon in the photo! What you see is the result of broiling with a little bit of Date Honey (see Notes below). But this recipe is still very good, even without bacon.
2.73 from 11 votes
Print Recipe
Course Side Dish
Servings 4
Calories 114 kcal

Ingredients
  

  • 1 12- ounce package frozen Brussel sprouts
  • 1 tablespoon coconut oil
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions
 

  • Cook Brussels sprouts according to package directions. Drain.
  • Add coconut oil, salt, and pepper. Stir well to coat.
  • Place under oven broiler on top rack (a small toaster oven works well). Broil 15-20 minutes, depending upon the degree of broiling you prefer. Stir halfway through cooking time.
  • Transfer to a glass dish, and serve warm.

Notes

  • When you mix the coconut oil with the salt and pepper, stir in 2 teaspoons of Date Honey to add a touch of sweetness.
  • Substitute coconut oil with a different oil (avocado oil, walnut oil, etc.).

Nutrition

Calories: 114kcalCarbohydrates: 15gProtein: 6gFat: 4gFiber: 6gSugar: 4g

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

Roasted Red Cabbage

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Roasted Red Cabbage

Roasted Red Cabbage

If you're not already a fan of cabbage, this dish will turn you into one! Roasting cabbage in coconut oil gives it a wonderfully sweet flavor. Enjoy!
3 from 1 vote
Print Recipe
Course Side Dish
Servings 8
Calories 37 kcal

Ingredients
  

  • 1-1 1/2 pounds red cabbage, cored and roughly cut into wedges/pieces
  • 1 tablespoon coconut oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions
 

  • Preheat oven to 450 degrees.
  • Place cabbage in a large bowl. Add coconut oil, and stir well. Sprinkle in garlic powder, salt, and pepper. Stir again.
  • Arrange cabbage pieces in a single layer on an 11 x 17-inch baking sheet. Roast for 15 minutes. Flip cabbage, and roast until tender and the edges are browned, about 10-15 minutes more. Serve.
  • Yield: 8 servings (serving size: ½ cup)

Nutrition

Calories: 37kcalCarbohydrates: 5gProtein: 1gFiber: 2gSugar: 2g

Asparagus, Kale, and Pine Nut Sauté

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Asparagus, Kale, and Pine Nut Sauté

Asparagus, Kale, and Pine Nut Sauté

This Daniel Fast vegetable dish was created when I was on day 11 of a fast. I wanted something new and different. So I bought a pound of asparagus, grabbed a bunch of fresh kale from my garden, and came up with this tasty recipe. If you like asparagus, you'll love this simple sauté.
4 from 1 vote
Print Recipe
Course Side Dish
Servings 6
Calories 85 kcal

Ingredients
  

  • ¼ cup pine nuts
  • 1 tablespoon sesame oil
  • 1 pound asparagus spears, woody ends trimmed and cut into 1-inch pieces
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon water
  • 2 cups torn kale, stems removed, torn into bite-size pieces, and lightly packed
  • 2 tablespoons fresh basil, julienned or 1 teaspoon dried basil
  • ½ teaspoon salt

Instructions
 

  • Heat a large skillet over medium heat. Add pine nuts. Cook 2-3 minutes or until lightly toasted, stirring occasionally. Transfer pine nuts to a bowl or plate.
  • Add sesame oil, asparagus, and onions to skillet. Cook until onions are soft and translucent, about 2-3 minutes. Add garlic, water, kale, basil, and salt. Stir well.
  • Cook another 2-3 minutes or until asparagus is crisp tender (if skillet starts to get too dry, add another tablespoon of water). Sprinkle with pine nuts, and serve.

Nutrition

Calories: 85kcalCarbohydrates: 5gProtein: 3gFat: 6gFiber: 2gSugar: 1g

Roasted Acorn Squash with Sage

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Roasted Acorn Squash with

Roasted Acorn Squash with Sage

4 from 1 vote
Print Recipe
Course Side Dish
Servings 6

Ingredients
  

  • 1½ -2 pounds acorn squash
  • 2 tablespoons extra-virgin olive oil or coconut oil
  • ½ teaspoon ground sage or 3-4 fresh sage leaves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground pepper

Instructions
 

  • Preheat oven to 375 degrees. Rinse squash and scrub well to remove any dirt. Cut squash in half, and remove seeds and pulp. Follow the natural lines of the squash to cut into long pieces; then cut again into 1-inch cubes.
  • Place squash in a large dish. Mix in olive oil and stir well. Add sage, salt, and pepper. Stir again to coat.
  • Arrange squash cubes in a single layer on an 11 x 17-inch baking sheet. Bake 30-35 minutes or until edges are slightly browned (or longer if you desire more "roasting").
  • Yield: 6-7 servings (serving size: about 1 cup)

Top 10 Snacks for Super Bowl Sunday

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Super Easy Guacamole, Daniel Fast snack, guacamole recipe

In three days, thousands of Americans will gather to watch the biggest sporting event of the year. That’s right, friends. It’s Super Bowl time!

Next to Thanksgiving, Super Bowl Sunday ranks as the #1 day for food consumption. The big game is as much about the snacks as it is about the sport. It’s pizza and hot wings. Chips and dip. Chex Mix and cookies. For someone on the Daniel Fast, though, this type of setting presents a huge challenge. If you can’t have meat, dairy products, sugar, or caffeine, what can you eat on Super Bowl Sunday? Plenty, if you refer to the tasty recipes on my website.

Following are the Ultimate Daniel Fast’s Top 10 Super Bowl Snacks:

 1. Almond Butter Bites
 2. Oatmeal Raisin Cookies
 3. Salsa
 4. Spinach-Artichoke Dip
 5. Super Easy Guacamole
 6. Fruit Pizza
 7. Sweet & Spicy Mixed Nuts
 8. Date Honey
 9. Confetti Hummus
10. Grilled Veggie Kebabs

Which one (or two) will you take to your Super Bowl Party?

Lentil-Vegetable Soup

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Lentil-Vegetable Soup

Lentil-Vegetable Soup

I love soup because:
1) It’s easy to make.
2) It’s a healthy comfort food that warms you up on a cold day.
3) If you make a big pot for lunch or dinner, you don’t have to cook as much the next day or two (hooray for leftovers!).
The last benefit is probably the most important when you’re on the Daniel Fast. The less time you spend in the kitchen, the better. Then you’ll be freed up to read the Bible and pray. So, remember, when it comes to meal planning for the Daniel Fast, soup is always a wise choice. I hope you enjoy this tasty vegetable soup recipe as much as I do.
4.50 from 20 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped zucchini
  • 1 cup fresh or frozen sweet peas
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 6 cups Vegetable Broth or water see Recipe Notes
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 cup dry lentils, rinsed and sorted
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • 1/8 teaspoon pepper
  • Chopped fresh parsley, to taste

Instructions
 

  • Heat olive oil in large saucepan over medium heat. Add zucchini, peas, carrots, celery, onions, and cook until vegetables are softened. Stir in garlic, and cook for 30 seconds, stirring constantly so garlic doesn’t burn.
  • Pour in water, tomatoes, and lentils. Add salt, thyme, and pepper, and stir to combine. Heat to boiling, and then reduce heat. Simmer with lid slightly tilted for about 30 minutes. Sprinkle in parsley before serving.
  • Yield: 6 servings (serving size: 1 cup)

Notes

  • Feel free to substitute vegetables, depending upon your preferences. Other ideas are green beans, lima beans, parsnips, potatoes, and/or summer squash.
  • 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.

 

Frozen Banana Pops

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Banana Pops

Banana Pops

Simple. Healthy. Delicious. Banana Pops are great anytime of the year, but they're especially refreshing on a hot, summer day. Kids of all ages ─ from 2 to 92 ─ will love this frozen treat. These pops are fun to make, fun to eat, and completely Daniel Fast friendly. Enjoy!
4 from 1 vote
Print Recipe
Course Dessert, Snack
Servings 8
Calories 52 kcal

Equipment

  • 8 wooden popsicle sticks

Ingredients
  

  • 4 medium bananas 7-8 inches long, peeled and halved

Instructions
 

  • Line an 11 x 17-inch baking sheet with parchment or wax paper. Insert a popsicle stick into one end of every banana half. Place bananas on sheet so they’re not touching, and put in freezer. Freeze at least two hours or until firm.
  • Yield: 8 servings (serving size: one banana pop)

Notes

To add toppings, check out my Date Honey Banana Pops recipe.

Nutrition

Calories: 52kcalCarbohydrates: 13gFiber: 1.5gSugar: 7g

Date Honey Banana Pops

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Date Honey Banana Pops

Date Honey Banana Pops

Say hello to your new favorite frozen treat on the Daniel Fast. These Banana Pops are 100% delicious and nutritious, so you don't have to feel guilty about enjoying them.
3.80 from 5 votes
Print Recipe
Course Dessert, Snack
Servings 8
Calories 156 kcal

Ingredients
  

  • 8 frozen Banana Pops
  • ½ cup Date Honey
  • ½ cup chopped nuts (almonds, pecans, walnuts, etc.)
  • 2 ½ tablespoons unsweetened shredded coconut

Instructions
 

  • Once you've made the Banana Pops (follow recipe for directions) and allowed them to freeze about 2 hours, you're ready to add toppings. Remove pops from freezer. Using a butter knife, spread a thin layer of Date Honey on all sides of each banana piece.
  • Place chopped nuts and unsweetened shredded coconut on a plate. Roll banana pops in the toppings. Use your fingers to push toppings into the bananas, if necessary. Place the coated bananas on the parchment paper and freeze for 1-2 hours.
  • Yield: 8 servings (serving size: one banana pop)

Notes

Other toppings ideas are chia seeds, dried fruit, hemp seeds, nut butter, and sunflower seeds.
To cut down on the natural sugar content of this recipe, use half the amount of Date Honey.

Nutrition

Calories: 156kcalCarbohydrates: 26gProtein: 2gFat: 6gFiber: 4gSugar: 17g

 

Plantain Chips

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Plantain Chips

Plantain Chips

I tried my first plantain a few years ago in El Salvador. I really liked the taste, along with the creamy custard that was drizzled on top.A plantain looks like a banana, but it's usually longer and has thicker skin. Although plantains are a fruit, they're generally prepared like a vegetable and are stewed, fried, boiled, mashed, or grilled.
Green plantains are yellow or pink inside and are often used in side dishes.Yellow plantains have brown or black spots and have a sweet taste and firm texture.Black plantains are soft and fully ripened.Plantains are high in vitamin A, potassium and fiber, and are low in sodium. They're also a good source of the B-complex vitamins.
If you've never had plantains, you definitely should try this simple recipe. Already a fan of this unique fruit? Now you have another way to enjoy it!
3.89 from 9 votes
Print Recipe
Course Snack
Servings 4
Calories 104 kcal

Ingredients
  

  • 2 green plantains
  • 2 teaspoons extra-virgin coconut oil, melted
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon

Instructions
 

  • Yield: 4-5 servings (serving size: about 1/2 cup)
  • Preheat oven to 400 degrees. Line an 11 x 17-inch baking sheet with parchment paper (or use a silicone mat).
  • Trim ends of plantains. Score the plantains vertically in three places without cutting through to the fruit. Remove the peel and discard, along with the trimmed ends. Cut plantains in ¼” slices (should make about 3 cups).
  • In a large bowl, add plantain chips, coconut oil, salt, and cinnamon. Stir well to coat. Place plantain chips on the baking sheet in rows. Cook 15 minutes. Flip, and then bake another 10-15 minutes. Serve immediately.

Notes

  • If the plantains are fully ripened (peel is black), they’ll be too soft to make good chips. Plantain chips do not get as crispy as potato chips.
  • You may need to remove some chips before the others are done cooking if they start to brown faster.
  • Store uneaten chips in the refrigerator in a sealed container. To reheat, place in an oven or toaster oven at 400 degrees for about 5-7 minutes or until heated through.

Nutrition

Calories: 104kcalCarbohydrates: 24gProtein: 1gFat: 2gFiber: 2gSugar: 11g

 

Peachy Keen Smoothie

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Peachy Keen Smoothie

Peachy Keen Smoothie

I like smoothies, especially green ones. When I made Peachy Keen for the first time, I loved it. But, I decided to get my husband's opinion before posting the recipe. Justin is not a big fan of weird-colored drinks. He's more of a Strawberry-Banana Smoothie kind of guy.
Justin's first comment was, "It doesn't taste like it looks." (In other words, I'm surprised it tastes so great because of the color! ) Then, after a few more gulps, he said, "This is excellent, babe!" If my husband approves, I know you will, too.
4.80 from 5 votes
Print Recipe Pin Recipe
Course Breakfast, Drinks, Snack
Servings 2
Calories 151 kcal

Ingredients
  

  • 1 cup unsweetened non-dairy milk (almond, coconut, rice, soy or water)
  • 1 cup sliced fresh or frozen banana, peeled (about 1 medium banana)
  • 1 cup sliced fresh or frozen peaches
  • 1 cup fresh spinach or kale leaves
  • 2 tablespoons finely chopped walnuts (about ½ ounce)
  • 1 tablespoon flaxseed meal, optional

Instructions
 

  • Place all ingredients in a blender, and process until smooth.
  • Yield: 2 servings (serving size: about 8 ounces or 1 cup)

Video

Notes

  • If your smoothie is too thick, add a little more non-dairy milk or water.
  • Make sure either the banana or peaches are frozen so your smoothie is chilled.
  • To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen.
  • Flaxseed meal is a powder made from ground flaxseeds. It's high in fiber and a good source of Omega-3 fatty acids.

Nutrition

Calories: 151kcalCarbohydrates: 22gProtein: 4gFat: 8gFiber: 5gSugar: 11g