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Pineapple Citrus Muffins

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pineapple citrus muffin

Pineapple Citrus Muffins

Muffins, in general, are not a healthy choice for breakfast. They're usually loaded with saturated fat and sugar, making them extremely high in empty calories that are not beneficial to the body. These muffins, however, contain nothing but nutritious ingredients that are full of flavor. Enjoy a Pineapple Citrus Muffin for breakfast or a quick snack...guilt-free!
4.43 from 26 votes
Print Recipe
Course Breakfast, Dessert, Snack
Servings 8

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 cup oat flour (see Recipe Notes)
  • 1 cup unsweetened applesauce
  • ½ cup diced pineapples
  • ¼ cup chopped pecans or walnuts
  • ¼ cup Date Honey
  • ¼ cup flaxseed meal
  • 2 teaspoons unsweetened coconut flakes
  • 2 teaspoons grated orange zest
  • ½ teaspoon ground ginger

Instructions
 

  • Preheat oven to 350 degrees. Lightly rub 8 cups of a 12-cup muffin tin with olive oil, and set aside.
  • Combine all ingredients in a large bowl, and stir well to combine. Scoop out mixture into muffin tin cups, allowing about 1/3 cup for each muffin. Bake 20 minutes, or until muffin tops are lightly browned. Serve warm.
  • Yield: 8 servings (serving size: 1 muffin)

Notes

  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (½ cup old-fashioned oats will yield about ½ cup ground oats).
  • Spread almond butter or Date Honey on top.
  • Flaxseed meal is a powder made from ground flaxseeds. It can be found in health food stores and some grocery stores. Instead of buying flaxseed meal, you can also grind whole flaxseeds at home by using a coffee or seed grinder.
  • The zest is the outermost, colorful skin of citrus fruits. Zest is often used to enhance flavor in recipes. The pith, or white membrane underneath the outside peel, has a bitter, unpleasant taste and should be avoided while zesting.

Everything Green Juice

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everything green juice

Everything Green Juice

Everywhere you turn, you are challenged to "go green," which means to choose more environmentally friendly behaviors over those that are less environmentally friendly. The idea is to find ways in which we you can be more responsible and respectful of our earth's resources. However, what about taking care of your body's resources? Since childhood you've been told that green foods are good for you, but do you know exactly why?
Following is a list of three reasons for "going green" when it comes to your eating:
1. Green foods are colored by a plant pigment called chlorophyll, which has anti-inflammatory, antioxidant, and wound-healing properties. Chlorophyll is also an efficient deliverer of magnesium and helps the blood carry oxygen to the cells and tissues.
2. Green vegetables are especially good for the circulatory system, and they also help with vision and maintaining strong bones and teeth. Some of the greenish-yellow vegetables contain lutein and zeaxanthin, which are carotenoids that help to prevent cataracts and eye disease, as well as osteoporosis.
3. Green fruits, such as honeydew melon, kiwifruit, and limes are good sources of vitamin C, a wonderful antioxidant that helps wound healing and keeps the gums and teeth healthy.
This recipe provides a ton of nutrients that will nourish your body. Plus, it's refreshing and tastes great!
5 from 2 votes
Print Recipe
Course Drinks
Servings 2

Ingredients
  

  • 2 Granny Smith apples, unpeeled and cut into slices
  • 1 cup packed fresh spinach, leaves intact
  • 1/2 medium cucumber, about 3 inches long, unpeeled and cut in quarters lengthwise
  • 1 cup green grapes
  • 1/4 cup packed parsley
  • 1/2 lime, room temperature (for easier juicing)

Instructions
 

  • Rinse produce well. Roll lime around on the countertop with your hand to soften it. Using a paring knife, cut the lime away from the peel and set segments aside. Feed apple slices and spinach through the juicer at the same time (feeding greens by themselves tends to clog it up). Put grapes through, and then feed cucumber, parsley, and lime segments together. Stir, and serve.
  • Yield: 2 servings (serving size: 8 ounces or 1 cup)

Notes

  • For best results, use a juicer (I have a Champion Juicer and love it) to make this recipe. You can also use a blender, but the texture will be more like a smoothie than a juice. Also, unless you have a high-powered blender like the Vitamix, you will probably want to peel the cucumber and apples.
  • To juice the lime by hand, slice it in half, and squeeze out the juice into the bowl underneath the juicer.

 

Blueberry Mango Sorbet

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blueberry mango sorbet

Blueberry Mango Sorbet

During the hot summer months, nothing tastes better than fresh or frozen fruit. You'll love the smooth texture and sweet, refreshing taste of this Daniel Fast Sorbet. This tasty treat certainly hits the spot and is a great mid-afternoon snack or after dinner dessert. Enjoy! Be careful not to eat it too quickly, though, or you'll get a bad case of brain freeze!
4.67 from 3 votes
Print Recipe
Course Dessert, Snack
Servings 4

Ingredients
  

  • 2 cups frozen blueberries
  • 2 cups frozen mango chunks (1-inch cubes)

Instructions
 

  • Mix blueberries and mango in a blender until smooth, or feed through a juicer with the blank attachment in place.
  • Yield: 4 servings (serving size: about ½ cup)

Notes

  • To make a swirl or twist effect, alternate 1 cup blueberries and 1 cup mango. If you mix the fruit in one bowl and then feed through juicer, the ice cream will be dark blue in color.
  • You can find frozen blueberries and mango chunks in the freezer aisle of most supermarkets. To make this recipe using fresh fruit that you freeze yourself, place blueberries and peeled, cubed mango in a single layer on an 11 x 17-inch baking sheet and freeze until firm.
  • Substitute frozen peaches for the mango.

Green and Gold Zucchini

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Green and Gold Zucchini

Green and Gold Zucchini

Two types of zucchini make this delicious dish full of color and flavor.
No ratings yet
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • ½ cup red onion, sliced pole to pole see Recipe Notes
  • 2 cups yellow straightneck zucchini, unpeeled and sliced into ¼-inch half moons
  • 2 cups zucchini, unpeeled and sliced into ¼-inch half moons
  • 1 clove garlic, minced
  • ½ teaspoon dried oregano flakes
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add onions, zucchini, garlic, oregano, salt, and pepper. Stir frequently. Cook 10-12 minutes or until vegetables are crisp tender.
  • Yield: 6 servings (serving size: about ½ cup)

Notes

  • You could also use yellow crookneck squash instead of straightneck zucchini.
  • 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.
 

 

Blackberry, Avocado, and Mango Salad

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Blackberry, Avocado, and Mango Salad

Blackberry, Avocado, and Mango Salad

This colorful salad recipe is absolutely delightful. The sweet flavor of the mango, combined with the blackberries and avocado, does not disappoint.
4 from 9 votes
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 4 cups mixed salad greens
  • 1 cup blackberries
  • 1 avocado, peeled, pitted, and cut into 1-inch cubes es
  • 1 cup mango, peeled, pitted, and cut into 1-inch cubes
  • 1/2 cup pecan halves

Instructions
 

  • In a large bowl, combine salad greens, blackberries, avocado, mango, and pecan halves. Toss, and serve with Orange-Poppy Seed Salad Dressing.
  • Yield: 4 servings (serving size: about 1 1/2 cups)

Notes

  • Substitute mango with 1 cup peaches, peeled, pitted, and chopped into 1-inch cubes.
  • Use fresh blueberries instead of blackberries.

 

Green and Gold Zucchini

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Yukon Vegetable Bake

Yukon Vegetable Bake

4.50 from 2 votes
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Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 pound Yukon Gold potatoes, unpeeled and cut into ½-inch cubes
  • 1 cup fresh corn kernels, about 2 ears
  • 2 tablespoons extra-virgin olive oil, divided
  • ¼ teaspoon dried basil
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup thinly-sliced onion, sliced pole to pole see Recipe Notes
  • 2 cups chopped zucchini, unpeeled, cut into ¼-inch rounds
  • 2 cloves garlic, minced

Instructions
 

  • Preheat oven to 425 degrees. Mix potatoes and corn in a large bowl. Add 1 tablespoon olive oil, basil, salt, and pepper. Stir well. Place on an 11 x 17-inch baking sheet.
  • Bake about 25 minutes or until potatoes are tender, stirring halfway through cooking time.
  • When potatoes have about 5 minutes of cooking time remaining, heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion slices and zucchini. Cook until vegetables are slightly browned.
  • Stir in garlic, and cook about 30 seconds, stirring constantly so garlic doesn’t burn. Add potatoes and corn. Stir well, and cook another 5 minutes before serving.
  • Yield: 4 servings (serving size: 1 cup)

Notes

  • Use yellow crookneck squash instead of zucchini.
  • Serve with Grilled Portabello Steaks or Tahini Wild Rice Cakes.
  • 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.

Nutty Fruit Cereal

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Nutty Fruit Cereal

Nutty Fruit Cereal

When it comes to breakfast, simple is often best. Most people are pressed for time in the mornings and don't have time to prepare a fancy, elaborate breakfast. Nutty Fruit Cereal is quick and easy to prepare. But, the best part about this recipe is the taste. The sweetness of fresh banana slices and blueberries will surely awaken your taste buds! You can serve this breakfast dish with or without almond, rice, or soy milk. It also works well as an afternoon snack or dessert.
4.72 from 7 votes
Print Recipe
Course Breakfast, Dessert, Snack
Servings 1

Ingredients
  

  • 1 banana, peeled and sliced (about 1 cup)
  • 1/3 cup fresh blueberries
  • 1 tablespoon chopped almonds
  • 1 tablespoon chopped walnuts
  • 1 teaspoon unsweetened coconut flakes
  • ½ cup unsweetened almond or rice milk

Instructions
 

  • Place banana slices in a bowl and top with blueberries, almonds, walnuts, and coconut flakes. Pour in almond milk.
  • Yield: 1 serving (serving size: about 1 1/3 cups)

Video

Notes

  • Substitute chopped pecans for the almonds or walnuts.
  • Enjoy as a fruit and nut snack without the almond milk.

Daniel Fast Chunky Potato Soup

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chunky potato soup

Chunky Potato Soup

This recipe features a potato soup that is rich in flavor and texture but won't leave you with a heavy feeling after eating it. You'll appreciate the fact that you can enjoy a bowl of potato soup that isn't loaded with fat and calories. Try it. I think you'll like it (and so will your waistline).
4.47 from 32 votes
Print Recipe
Course Soup
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup sliced celery
  • 2 cloves garlic, minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 3 large russet potatoes, peeled and cubed (about 5 cups)
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/8 teaspoon pepper
  • 1/2 cup almond, rice, or soy milk
  • 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

Instructions
 

  • Heat olive oil in saucepan over medium heat. Cook onions, carrots, and celery until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.
  • Add broth, potatoes, bay leaf, salt, thyme, and pepper. Bring to a boil. Simmer, covered, for 30 minutes or until potatoes are soft. Discard bay leaf. Add half of potato mixture to a food processor or blender, and process until smooth. Return to saucepan. Stir in almond milk, and parsley. Cook until heated through, and serve.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

Baked Potato Chips

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baked potato chips

Baked Potato Chips

3.74 from 19 votes
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Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4

Equipment

  • Food processor

Ingredients
  

  • 2 pounds russet baking potatoes, peeled
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to 375 degrees. Cut potatoes into 1/8-inch thick slices by using either the slicing disc of a food processor, mandoline slicer, or by hand. Place potato slices in a large bowl. Add olive oil, salt, and pepper, and stir well to coat.
  • Spread in a single layer on two large baking sheets. Bake 15 minutes. Flip potatoes, and cook another 10-15 minutes, or until chips are crispy.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

Italian Salad Dressing

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Italian Salad Dressing

This dressing is light-tasting--a perfect complement to your favorite green salad recipe.
3.92 from 97 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt

Instructions
 

  • Combine all ingredients in a blender. Refrigerate until chilled.
  • Yield: 8 servings (serving size: 1 tablespoon)

Notes

Whole Grain Tortillas

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Whole Grain Tortillas

Whole Grain Tortillas

It's possible to find tortillas that follow the guidelines of the Daniel Fast, but that doesn't mean it's always easy. If you'd like to make your own, here is a basic recipe for you to follow. Start with your choice of whole grain flour, and stuff with your favorite filling.
3.66 from 38 votes
Print Recipe
Course Main Course, Side Dish, Snack
Servings 8

Ingredients
  

  • 2 cups whole wheat flour
  • 1/2 cup brown rice flour
  • 2 tablespoons flaxseed meal, optional
  • 1 teaspoon salt
  • 1 cup warm water

Instructions
 

  • Mix flours, flaxseed meal, salt, and water in a food processor until dough forms a ball. Turn dough onto a floured work surface, and knead for 5 minutes. Transfer to a bowl, and cover tightly with plastic wrap. Let dough sit at room temperature 30 minutes.
  • Divide dough into 8 equal pieces, and roll each piece into an 8-inch circle to ¼-inch thickness. Rub a skillet with olive oil, and set over medium-low heat. Cook tortilla for 1 minute. Turn over, and cook 2-3 minutes on second side or until flatbread bubbles up. Repeat for remaining tortillas.
  • Yield: 8 servings (serving size: 1 tortilla)

Notes

  • Spread tortilla with Confetti Hummus, Hummus, or Spinach-Artichoke Dip, and stuff with beans, rice, and/or vegetables.
  • Instead of brown rice flour, use another whole grain flour, such as amaranth, barley, oat, quinoa, or spelt.

Pesto

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Pesto

Pesto

Pesto can be a tasty sauce for whole grain pasta, spaghetti squash, or even brown rice. You can also mix it in a green salad as a substitute for dressing or use as a dip.
5 from 2 votes
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Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 6

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 3 cups packed fresh spinach or 2 cups frozen spinach, thawed and drained
  • 1/2 cup packed fresh basil leaves
  • ¼ cup chopped green onions
  • ¼ cup pine nuts or walnuts
  • 1 clove garlic, minced
  • 1/4 teaspoon salt

Instructions
 

  • Place ingredients in a food processor or blender until smooth. If pesto seems too thick, add a little hot water.
  • Yield: 6 servings (serving size: about 2 tablespoons)

Notes