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Tropical Fruit Salad

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Tropical Fruit Salad

 

Tropical Fruit Salad

Tropical Fruit Salad is a light, refreshing dish that can be enjoyed as breakfast, snack, or dessert.
4.75 from 4 votes
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Course Breakfast, Dessert, Salad, Side Dish, Snack
Servings 6
Calories 96 kcal

Ingredients
  

  • 2 cups sliced strawberries
  • 3 kiwifruit, peeled and quartered
  • 1 1/2 cups orange segments, cut into 1-inch pieces
  • 1 cup red seedless grapes, halved
  • 1 cup fresh pineapple chunks, cut into tidbits

Instructions
 

  • Mix fruit in a large bowl, and chill until ready to serve.

Notes

  • Use mandarin oranges instead of regular oranges.
  • Top with chopped almonds, macadamia nuts, pecans, and/or walnuts.
  • Sprinkle lightly with toasted unsweetened shredded coconut.
  • Other fruit choices are apples, bananas, blueberries, peaches, and/or mangoes. However, if you do use apples, bananas, or peaches, mix in a little lemon juice to prevent browning.

Nutrition

Calories: 96kcalCarbohydrates: 22gProtein: 2gFat: 1gFiber: 4gSugar: 15g

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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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.
4.38 from 16 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

Massaged Kale Salad

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Massaged Kale Salad

Massaged Kale Salad

I'm a firm believer in the benefits of regular massage. According to a recent article in The Huffington Post, massage can help reduce anxiety and depression, ease pain, improve sleep, and boost your immunity. It has also been shown to increase alertness and curb headaches. Massaged Kale Salad may not be as wonderfully relaxing as the real deal; however, you're certain to be less stressed after just a few bites.
4 from 1 vote
Print Recipe
Course Salad
Servings 6

Ingredients
  

  • 4 cups curly kale, stems removed, torn into bite-size pieces
  • 2 avocados, pitted
  • 1 ½ cups halved cherry tomatoes
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • ¼ teaspoon salt
  • Sunflower seed kernels, optional
  • Pepitas, optional

Instructions
 

  • Place kale in a large bowl. Scoop out flesh from avocados, and add to kale.
  • Use your hands to massage avocado into kale so that leaves are well coated. (When finished, you’ll probably want to lick your fingers. If you do, be sure you wash your hands before proceeding.
  • Add tomatoes, lemon juice, basil, and salt. Stir well.

Notes

  • Sprinkle sunflower seed kernels and/or pepitas, on top of each serving, if desired.
  • Add 1 (15-ounce) can drained chickpeas.
  • Massage only one avocado into kale leaves, and cut the other one into small cubes to toss with the cherry tomatoes.

Summer Breeze Salad

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Summer Breeze Salad

Summer Breeze Salad

When it comes to holiday gatherings with my family, I'm often asked to bring some sort of salad, and it's usually Mandarin Orange Salad. Even though it's healthy, it does contain vinegar and sugar. Summer Breeze Salad is the Daniel Fast friendly version of my signature dish.
3.20 from 10 votes
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 2 cups chopped romaine lettuce, packed packed
  • 2 cups spinach leaves, stems removed, torn, packed stems removed, torn, packed
  • 3 clementines, peeled, separated into segments, halved (about 2 ½ cups)
  • ½ cup sliced celery
  • ¼ cup chopped green onions
  • ¼ cup slivered almonds
  • 2 tablespoons raw sunflower seed kernels

Lemon-Parsley Salad Dressing

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried parsley flakes (or 1 tablespoon chopped fresh parsley)
  • 1/8 teaspoon salt

Instructions
 

  • In a large bowl, combine lettuce, spinach, clementine segments, celery, green onions, almonds, and sunflower seed kernels. Set aside.
  • To make dressing, all ingredients to a glass bowl, and use a whisk to stir. Pour dressing over salad, and toss before serving.
  • Yield: 4 servings (serving size: about 1 ½ cups)

Notes

  • Substitute clementines with fresh mandarin or navel oranges.
  • Another option is to use Orange-Poppy Seed Salad Dressing.
  • Use raw pumpkin seeds (pepitas) instead of sunflower seeds (or use both).

Sweet Asian Salad

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Sweet Asian Salad

 

Sweet Asian Salad

This salad is bursting with flavor and nutrients! Take a look at a few of the benefits of the ingredients:
Sweet potatoes - Very, very high in vitamin A, which is best known for supporting healthy vision. Rich in beta-carotene. Can help improve blood sugar regulation (even for people with diabetes).
Parsnips - Excellent source of vitamin C. High in fiber.Rich in folic acid.
Kale- Extremely high in vitamin K. Contains 45+ flavanoids (powerful antioxidants that fight aging and prevent disease). Considered to be one of the healthiest vegetables because of its superb nutritional profile.
3.30 from 10 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 2 cups shredded sweet potato, peeled (about 1 small potato)
  • 2 cups shredded parsnips, peeled (about 3 parsnips)
  • 2 cups chopped kale, ribs and stems removed, lightly packed
  • ¼ cup diced red onion
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon soy sauce or soy sauce alternative see Recipe Noes
  • 1 tablespoon unsweetened pineapple juice
  • 1 tablespoons sliced almonds
  • 1 tablespoon chopped pecans
  • 1 clove garlic minced
  • 1 teaspoon minced fresh ginger or ½ teaspoon dried ginger
  • ¼ cup chopped fresh parsley, lightly packed or 1 teaspoon dried parsley
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Mix all ingredients in a large bowl. Toss well to coat. Chill in refrigerator for about 1 hour.
  • Yield: 8 servings (serving size: 1/2 cup)

Notes

  • Substitute fresh spinach leaves for kale.
  • If you don't have both almonds and pecans, you can use one or the other. Pine nuts are another tasty option.
  • Use the shredding disc of a food processor to shred the sweet potatoes and parsnips.
  • Parsnips are root vegetables that are related to carrots. Although they are similar, parsnips are paler than carrots, with a somewhat bleached look. They also have a sweeter, stronger taste that is slightly tangy.
  • 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.

 

Cinnamon-Raisin Carrot Salad

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Cinnamon-Raisin Carrot Salad

Cinnamon-Raisin Carrot Salad

Nothing says Spring like a fresh salad, so enjoy a taste of the season with this simple recipe.
3.95 from 18 votes
Print Recipe
Course Salad
Servings 10

Ingredients
  

  • 2 cups shredded carrots, peeled peeled
  • 1 cup shredded red cabbage
  • 1 apple, cored, unpeeled, cut into 1-inch matchsticks (about 1 ½ cups)
  • ½ cup raisins
  • ¼ cup chopped pecans
  • 2 tablespoons raw sunflower seed kernels

Dressing

  • 1/3 cup unsweetened apple juice
  • 1 teaspoon cinnamon

Instructions
 

  • Mix carrots, cabbage, apple, raisins, pecans, and sunflower seeds kernels in a large bowl. In a smaller bowl, add apple juice and cinnamon. Use a whisk to combine, and pour over carrot mixture. Stir well to coat.
  • Place in refrigerator 1-2 hours or until cool. Serve chilled.
  • Yield: 10 servings (serving size: ½ cup)

Notes

  • Substitute raisins with golden raisins.
  • Use walnuts instead of pecans.

Pineapple-Kiwifruit Spinach Salad

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Pineapple-Kiwi-Spinach Salad

Pineapple-Kiwifruit Spinach Salad

You'll savor the sweet simplicity of this scrumptious salad (how's that for alliteration?). The combination of pineapple and kiwifruit are irresistible. It's light-tasting and refreshing. A salad so good that you could call it dessert.
5 from 1 vote
Print Recipe
Course Salad
Servings 6

Ingredients
  

  • 6 cups fresh spinach leaves, torn, stems removed, lightly packed
  • 1 8-ounce can pineapple tidbits, drained, juice reserved
  • 5-6 kiwifruit, peeled, cut into half moons
  • 1/4 cup diced red onion

Instructions
 

  • Wash spinach leaves well, and place in a large serving bowl. Top spinach with pineapple, kiwifruit, and red onion. Pour pineapple juice over all, and toss gently.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • Substitute spinach leaves with romaine or red leaf lettuce.

Fruit and Nut Salad

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Fruit and Nut Salad

Fruit and Nut Salad

This salad tastes best when the fruit is fresh and flavorful. Adding nuts gives it a good amount of protein and healthy fat as well.
5 from 1 vote
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Ingredients
  

Instructions
 

  • Place lettuce in a large bowl, and top with kiwifruit, blackberries, raspberries, and pecans. Toss lightly, and serve with Orange-Poppy Seed Salad Dressing.
  • Yield: 4 servings (serving size: about 1 ½ cups)

Notes

  • Experiment with a variety of fruit and nut combinations.
  • Use sliced almonds or walnuts instead of pecans.
  • Substitute blackberries and raspberries with blueberries and strawberries.

 

Marinated Vegetable Salad

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Marinated Vegetable Salad

Marinated Vegetable Salad

When it comes to cooking, I find that the simplest recipes often result in the most flavorful dishes. This simple salad is a wonderful complement to any me
5 from 2 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 1 Marinated Zucchini recipe
  • 2 cups broccoli florets, cut into bite-size pieces
  • 1 1/2 cups diced carrots
  • 2 tablespoons chopped fresh parsley, optional

Instructions
 

  • Prepare Marinated Zucchini as directed and place in a large bowl.
  • Steam or boil broccoli and carrots until crisp tender. Add broccoli and carrots (drain first, if boiled) to zucchini and stir well. Add parsley, if desired. Cover and let sit at room temperature for 1 hour.
  • Yield: 8 servings (serving size: about 1/2 cup)

 

Cool as a Cucumber Salad

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Cool as a Cucumber Salad

Cool as a Cucumber Salad

The best way to enjoy this refreshing summer salad is to use vegetables straight out of your garden or from your local Farmers Market. The salad tastes great as soon as you make it, but the flavors will be enhanced after letting it marinate in the refrigerator for a few hours. Serve Cool as a Cucumber Salad as a side dish for lunch or dinner.
4.25 from 4 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 2 cups sliced cucumber, peeled peeled
  • 2 cups halved cherry tomatoes
  • 1/2 cup thinly-sliced red onion, sliced pole-to-pole see Recipe Notes
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon salt

Instructions
 

  • Place cucumbers, tomatoes, and onions in a 1-quart ceramic dish. Pour olive oil over all, and stir well to combine. Add dill and salt, and stir again.
  • Cover, and marinate 2 hours in refrigerator. Serve cold.
  • Yield: 8 servings (serving size: 1/2 cup)

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 slices perpendicular to the equator of the onion.

 

Mediterranean Black Bean Salad

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Mediterranean Black Bean Salad

Mediterranean Black Bean Salad

This salad is one of my favorite recipes on the website. I love the combination of black beans, vegetables, and diced avocado, tossed in a light lime-flavored dressing. The flavors really blend nicely after it sits for a couple of hours, but will reach its peak after about 24 hours (the longer it sits, the better it gets). Serve as a side dish or a topping for a green lettuce salad. Any way is tasty!
4.34 from 6 votes
Print Recipe
Course Salad
Servings 12

Ingredients
  

  • 2 15-ounce cans black beans, rinsed and drained
  • 1 cup chopped green bell peppers
  • 1 cup chopped red bell peppers
  • 1 cup chopped tomatoes, unpeeled, unseeded
  • 1 cup chopped avocado, cut into ½-inch cubes (about 1 medium avocado)
  • ½ cup diced onions
  • ¼ cup chopped fresh parsley or cilantro

Dressing

  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon salt

Instructions
 

  • Put beans, peppers, tomatoes, avocado, onions, and parsley in a large bowl. In a small bowl, combine lime juice, olive oil, garlic, and salt. Whisk until combined and pour over salad.Toss well to coat.
  • Refrigerate for 2-4 hours to allow flavors to blend, and serve.
  • Yield: 12 servings (serving size: about 1/2 cup)