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Sweet Spinach Smoothie

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Sweet Spinach Smoothie

Sweet Spinach Smoothie

The morning I created this delicious smoothie recipe, I woke up to gently falling snow. The scene was absolutely beautiful. With my Bible open, I sat near the hearth, relishing the warmth from the fire and a few moments of solitude. It wasn't long before Isabelle, my then 7-year-old, crept into the living room and whispered, "Mom, God answered my prayer. I asked him for 1 1/2 inches of snow. Look outside!" Our mid-morning snack that day was Sweet Spinach Smoothies.
Now, before you shake your head "no way" and run out of the room when you see the color of this smoothie, give it a fair chance. Let me assure you that the sweetness of the banana and pear completely mask any the spinach taste. Trust me!
4.60 from 5 votes
Print Recipe
Servings 2

Ingredients
  

  • 1 cup water or non-dairy milk (almond, coconut, rice, or soy milk)
  • 1 Bosc pear, unpeeled, cored
  • 1 cup fresh spinach leaves, packed
  • 1 frozen banana, sliced
  • 1 tablespoon flaxseed meal, optional
  • 1/2 tablespoon kelp powder, optional
  • 1/2 tablespoon spirulina powder, 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

  • To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen.
  • Substitute spinach with kale leaves.
  • Use an Anjou, Asian, or Bartlett pear instead of a Bosc pear.
  • Flaxseed meal is a powder made from ground flaxseeds. It's high in fiber and a good source of Omega-3 fatty acids.
  • Kelp is a sea vegetable that is a concentrated source of minerals, including iodine, potassium, magnesium, calcium, and iron.
  • Spirulina is a type of blue-green algae that is rich in protein, vitamins, minerals, and carotenoids (antioxidants that can help protect cells from damage). It contain B complex vitamins, beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium, and gamma linolenic acid (an essential fatty acid).

 

Bell Pepper Boats

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Bell Pepper Boats

Bell Pepper Boats

Fun to make. Fun to eat!
3.10 from 20 votes
Print Recipe
Course Side Dish
Servings 8

Ingredients
  

  • 4 bell peppers, halved, cored, seeded
  • 1 cup Hummus
  • 1 large tomato, seeded, chopped (about 1 cup)
  • 1/2 cup sliced black olives
  • 1 tablespoon diced avocado
  • 1 teaspoon sunflower seeds

Instructions
 

  • Slice off a very thin strip off the bottom of each pepper half so that the cut side is up. (This will allow the pepper to lie flat while you stuff it. Be careful not to take too much off or the mixture will spill out.) In a small bowl, mix Hummus,  tomatoes, and olives. Place about 2 tablespoons of the Hummus mixture into each pepper half. Top with diced avocado and sunflower seeds. Serve.
  • Yield: 8 servings (serving size: 1 pepper half)

Notes

  • Use Confetti Hummus or Pumpkin Hummus.
  • If not serving immediately, sprinkle about 1/2 teaspoon of fresh lemon juice over avocado to prevent browning.
  • This dish will taste best if the Hummus and peppers have been refrigerated.

 

Daniel Fast Smoothie

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Berry Blast Smoothie

Berry Blast Smoothie

A smoothie is a great way to start your day. You can also enjoy a nutritious drink for a morning or afternoon snack.
3.68 from 34 votes
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Course Breakfast, Snack
Cuisine American
Servings 1

Ingredients
  

  • 1 cup unsweetened almond milk (or any unsweetened non-dairy milk)
  • 1 cup mixed berries (such as blackberries, blueberries, raspberries, and/or strawberries)
  • 1 banana, peeled

Instructions
 

  • Mix all ingredients in a blender until smooth. If smoothie is too thick, add a little more liquid until you reach the desired consistency.
  • Yield: 1 serving (serving size: about 8 ounces or 1 cup)

Notes

  • Your smoothie will taste best if either the berries or the banana is frozen. To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen. See my instructional video for help.
  • To make this a “green” smoothie, add 1 cup of fresh spinach or kale leaves (stems removed from the kale).
  • Add 1 tablespoon flaxseed meal for a fiber boost.
  • Increase protein content by adding plant-based protein powder.
  • Not a fan of bananas or are allergic to them? Add 1/2 avocado instead.

Crunchy Kale Chips

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Crunchy Kale Chips

Crunchy Kale Chips

Kale is a nutritional powerhouse. It's a leafy green vegetable in the Brassica family, which includes Brussels sprouts and cabbage. The main three types of kale are curly, dinosaur (Lacinato), and ornamental. Kale is loaded with vitamins K and A and is a good source of vitamin C. One reason you should make kale a regular part of your diet is that its risk-lowering benefits for cancer have recently been extended to at least five different types of cancer: bladder, breast, colon, ovary, and prostate. You can use kale in dips, soups, stir-fries, and even as snacks, such as in this recipe.
5 from 2 votes
Print Recipe
Course Snack
Servings 4

Ingredients
  

  • 6 cups kale, ribs removed and torn into bite-size pieces
  • 1 tablespoon extra-virgin olive oil or coconut oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 400 degrees. Lightly oil an 11 x 17-inch baking sheet. Place kale in a large bowl, and add olive oil, garlic powder, and salt. Use your hands to incorporate into leaves so that they are well coated. Spread leaves on baking sheet. Bake 12-15 minutes or until crispy.

Notes

  • You can also cook these chips in a dehydrator for 2-3 hours at 135 degrees (or until crispy).
  • Use 1/2 teaspoon Taco Seasoning or chili powder instead of garlic powder; omit salt.
  • Store unused portions in an air-tight container. To reheat, place in a 400-degree oven for about 5 minutes to make crispy.

 

Brown Rice Stir-fry With Orange Sauce

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brown rice stir-fry with orange sauce

Brown Rice Stir-fry with Orange Sauce

I love stir-fry recipes, especially when I'm out of ideas on what to cook for dinner. Usually I have some brown rice already steamed and stored in the freezer, which makes putting together a stir-fry quick and easy. Even if you don't feel confident in the kitchen, you can make this recipe! Toss the vegetables in a little olive oil. Add the rice and seasonings, and you've got yourself a healthy, filling meal.
4.40 from 33 votes
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Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped broccoli, stems and florets or ½ 16-ounce bag cut broccoli, cooked
  • 1 cup chopped carrots
  • ½ cup chopped onion
  • ¼ cup Bragg's Liquid Aminos, Coconut Aminos, or soy sauce
  • ¼ cup unsweetened orange juice
  • 1 clove garlic, minced
  • 1 teaspoon fresh grated ginger root or ¼ teaspoon ground ginger
  • 3 cups cooked brown rice
  • ¼ cup toasted chopped walnuts
  • 2 tablespoons chopped green onion

Instructions
 

  • Heat olive oil in a large skillet over medium heat, and add broccoli, carrots, and onions. Cook until vegetables are softened, about 5-7 minutes, stirring occasionally. Increase heat to medium high. Add Bragg’s Liquid Aminos, orange juice, garlic, ginger root, brown rice, walnuts, and green onions. Cook another 5 minutes or until heated through, and serve.
  • Yield: 4 servings (serving size: about 1 ¼ cups)

Notes

  • Use a cheese grater for the ginger root.
  • Add 1 cup canned chickpeas, drained.
  • Bragg’s Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. Bragg’s Liquid Aminos is a Certified NON-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids.
  • Coconut Aminos is another soy sauce alternative (the kind I prefer, although I used Bragg's for years).

Almond Cookies

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almond-cookies

Almond Cookies

These light-tasting cookies look like they belong at a ladies' brunch or luncheon. But even though Almond Cookies may appear to be delicate and fancy, they're filling and satisfying, hearty enough for even the manliest man.
4.55 from 11 votes
Print Recipe
Course Dessert, Snack
Servings 14

Ingredients
  

  • 1 cup almond meal or flour
  • 1/3 cup almond butter
  • 1/4 cup unsweetened orange juice
  • 2 tablespoons flaxseed meal
  • 1/4 cup + 3 tablespoons Date Honey
  • 2 tablespoons sliced almonds

Instructions
 

  • Preheat oven to 350 degrees. In a large bowl, mix almond meal, almond butter, orange juice, and flaxseed meal.
  • Lightly rub an 11 x 17-inch baking sheet with olive oil. Place dough on baking sheet and flatten with your hands to about 1/8-inch thickness. Use a circle cookie cutter about the size of a 1/3 cup measuring scoop to cut out cookies (or use the measuring cup itself).
  • Spread about 1/2 tablespoon Date Honey on each cookie, and top with 3-4 sliced almonds. Bake 10 minutes. Remove from oven, and transfer cookies to a wire rack to cool.
  • Yield: 14 servings (serving size: 1 cookie)

Notes

  • Use unsweetened applesauce as a topping instead of Date Honey.
  • Omit the toppings, and crumble baked cookie over fresh fruit.

Sesame Seed Rice Crackers

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Sesame Seed Rice Crackers

Sesame Seed Rice Crackers

Spread a little almond butter on these crunchy, whole grain crackers for a perfect mid-afternoon snack. They're also gluten free, making them a healthy choice for anyone with celiac disease or gluten intolerance.
4.25 from 4 votes
Print Recipe
Course Snack
Servings 6

Ingredients
  

  • 1 cup cooked wild rice
  • 1 cup brown rice flour
  • ¼ cup flaxseed meal
  • ¼ cup water
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon black sesame seeds
  • 1 teaspoon sesame seeds

Instructions
 

  • Preheat oven to 400 degrees. Add wild rice, rice flour, flaxseed meal, water, olive oil, and salt to a food processor bowl. Process about 30 seconds or until mixture forms a ball and sticks together.
  • Transfer to a larger bowl, and stir in both types of sesame seeds.  Use your hands and/or a rolling pin to spread dough out on a silicone mat on a 11 x 17-inch baking sheet (you may need to coat your hands with a little flour). Press dough to edges of sheet. With a knife, score into 1 3/4-inch pieces. Bake 20 minutes.
  • Remove crackers that are done (usually those on the outside edges brown more quickly). Flip remaining crackers, and bake another 8 minutes or until crispy.
  • Yield: 6 servings (serving size: 9 crackers)

Notes

Corn Chowder

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corn chowder

Corn Chowder

This creamy corn and potato soup will warm you up and bring a smile to your face.
3.89 from 51 votes
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Course Soup
Servings 8

Ingredients
  

  • ½ tablespoon extra-virgin olive oil
  • ½ cup diced onion
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 pound Yukon Gold or Russet potatoes, peeled and diced (about 3 cups)
  • 1 clove garlic, minced
  • 1 teaspoon dried parsley flakes
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 3 ½ cups fresh corn kernels
  • ½ cup unsweetened almond, rice, or soy milk

Instructions
 

  • Heat olive oil in a large saucepan, and add onions. Cook until soft and translucent. Add water, potatoes, garlic, parsley, salt, and pepper. Bring to a boil. Reduce heat and simmer, covered, 15-20 minutes or until potatoes are tender.
  • Add corn and almond milk. Cook, uncovered, over medium-low heat for another 10 minutes. Place 3 cups of soup in a food processor or blender, and process about 15 seconds. Return to saucepan. Stir well, and serve.
  • Yield: 8 servings (serving size: 1 cup)

Notes

  • Substitute 2 (14.5-ounce) cans of corn kernels (drained) for fresh corn.
  • Add ½ cup chopped carrots and celery (1/4 cup each).
  • For a southwestern flair, stir in 1 cup of Salsa.
    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.

Spaghetti Squash with Basil-Walnut Cream Sauce

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Spaghetti Squash w/ Basil-Walnut Cream Sauce

Spaghetti Squash with Basil-Walnut Cream Sauce

Spaghetti squash is a fascinating vegetable because it looks like pasta and tastes like pasta. This recipe can be served as the main dish or a side dish. Either way, it's certain to be a big hit, especially with kids!
3.68 from 59 votes
Print Recipe
Course Main Course
Servings 8

Ingredients
  

  • 2 pounds spaghetti squash

Sauce

  • 1 cup unsweetened almond milk
  • 1 cup walnuts
  • 1 cup fresh basil leaves, lightly packed (about 10-12 large leaves)
  • ½ cup fresh parsley, lightly packed
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to 375 degrees. With a fork, prick squash all over and place in baking dish. Cook 1 hour.
  • During last 10 minutes of baking time, put sauce ingredients in a food processor or blender. Process 15-20 seconds or until smooth (less time if you prefer a chunkier texture). Heat in a small saucepan over medium to low heat; do not boil. Cook 10-15 minutes, stirring occasionally.
  • While sauce is cooking, remove squash from oven, and let cool 10-15 minutes before cutting in half and removing the seeds. Discard seeds. Pull a fork lengthwise through the flesh to separate it into long strands. Place strands in a large bowl.
  • Pour sauce over spaghetti squash, and stir well to coat. Serve immediately.
  • Yield: 8 servings (serving size: about ½ cup)

Notes

  • Substitute whole grain pasta for the spaghetti squash.
  • Add cooked broccoli and/or sliced olives.

 

Sun-dried Tomato, Potato, and Broccoli Bake

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sun-dried tomato, potato, and broccoli bake

Sun-dried Tomato, Potato, and Broccoli Bake

Try this unique recipe for a different type of side dish. Enjoy warm or cold.
2.96 from 68 votes
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Course Salad, Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 pound red potatoes, peeled and halved
  • 1 tablespoon extra-virgin olive oil
  • 2 cups chopped cooked broccoli
  • ½ cup jarred sun-dried tomatoes, packed in oil and undrained
  • ½ cup fresh basil leaves, lightly packed
  • ¼ cup fresh parsley leaves, lightly packed
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • ¼ cup toasted pine nuts

Instructions
 

  • Preheat oven to 350 degrees. Use the shredder attachment on a food processor to cut potatoes. Place shredded potatoes and olive oil in a large bowl, and stir to coat. Add broccoli, and set aside.
  • Place sun-dried tomatoes, basil leaves, parsley leaves, garlic, salt, and pepper in same food processor bowl, this time with the “S” blade attachment. Process until mixture forms a paste, and mix in with potatoes and broccoli. Stir well, and transfer to an 8 x 8-inch baking dish that has been lightly rubbed with olive oil.
  • Bake 30 minutes. Sprinkle in pine nuts just before serving.
  • Yield: 8 servings (serving size: ½ cup)

Notes

  • You can also enjoy this as a cold pasta-like salad.
  • Substitute pine nuts with sliced almonds.

Chinese Long Beans and Wild Rice

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chinese long beans and wild rice with red pepper sauce

Chinese Long Beans and Wild Rice with Roasted Red Pepper Sauce

This recipe is both sweet and sour. It's zesty. Zippy. Different and definitely NOT boring. Give it a try and see for yourself. I think you'll be pleased with the results.
4 from 2 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

Instructions
 

  • Heat olive oil in large skillet over medium heat. Add onions and long beans, and cook until onions are soft and translucent. Add rice, water, and Bragg’s Liquid Aminos. Stir well and continue cooking until most of the water is absorbed, about 8-10 minutes.
  • Heat Roasted Red Pepper Sauce in a small saucepan over low heat. When heated through, place about ¼ cup of sauce over each serving of rice.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

  • Substitute fresh or frozen green beans for the long beans.
  • Add 1 cup drained chickpeas to boost the protein content.
  • 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.
  • Chinese long beans are longer than the North American string bean. They have a chewy texture and work well in casseroles and stir-fry dishes. I found my Chinese long beans at our local farmers' market.
  • Use Coconut Aminos instead of Bragg's Liquid Aminos or soy sauce.

Roasted Red Pepper Sauce

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roasted red pepper sauce

Roasted Red Pepper Sauce

This red pepper sauce can be used to complement your Daniel Fast main meal, such as a topping for whole grain pasta or brown rice.
No ratings yet
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Course Main Course, Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 12-ounce jar roasted red bell peppers, undrained
  • 1 8-ounce can tomato sauce
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon dried parsley flakes
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • lace ingredients in a food processor or blender, and blend until smooth. Pour into a small saucepan, and bring to a boil. Reduce heat and simmer 20 minutes.
  • Yield: 8 servings (serving size: ¼ cup)

Notes

  • Place unused sauce in an airtight container and store in refrigerator.
  • Serve with Chinese Long Beans and Wild Rice.
  • Goes well with cooked spaghetti squash, lentils, or whole grain pasta.
  • Use cooled sauce as a salad dressing.