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Spinach Zucchini Casserole

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spinach zucchini casserole

Spinach Zucchini Casserole

An easy casserole dish that's perfect for a light lunch or dinner.
4.60 from 5 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 1 28-ounce can diced tomatoes
  • 2 cloves garlic minced
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried oregano flakes
  • 1/2 tablespoon dried parsley
  • 1 teaspoon salt
  • 2-3 medium zucchini, sliced into 1/2-inch rounds (about 2-3 medium zucchini)
  • 3 cups packed fresh spinach, stems removed
  • 1 cup sliced onion, sliced pole-to-pole see Recipe Notes
  • Cooked brown rice, lentils, or quinoa

Instructions
 

  • Preheat oven to 350 degrees. Pour tomatoes into small saucepan, and add garlic, basil, oregano, parsley, and salt. Heat to boiling. Reduce heat, and simmer about 10 minutes.
  • While sauce is cooking, prepare vegetables. Lightly coat a 9 by 13-inch casserole dish with olive oil. Place zucchini rounds on bottom of dish, stacking extra rounds to make a second layer, if needed. Spread spinach leaves and onion slices on top of zucchini.
  • When sauce is done, pour sauce over all, making sure vegetables are coated with tomatoes and their juice. If using fresh tomatoes, chop tomatoes and place on top of spinach and onions. Mix tomato sauce, garlic, basil, oregano, parsley, and salt in a small bowl and pour sauce over all.
  • Bake 25-30 minutes, or until zucchini is tender. Stir well before serving with cooked brown rice, lentils, or quinoa.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • Serve alone or as a side dish.
  • Add 1/2 cup shredded carrots, mushrooms, chopped black olives, or yellow squash.
  • To slice an onion pole-to-pole, 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.

Creamy Mango Delight Juice

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creamy mango delight

Creamy Mango Delight

With several inches of snow on the ground and a wind chill around -25° F, I am dreaming of lying on the beach under the warm summer sun. Instead of feeling the sand between my toes and the summer breeze blowing gently across my face, I'm getting blasted by the bitterly cold wind gusts. Aaah, but today the refreshing Creamy Mango Delight is my escape, sweeping me away to a tropical paradise...if only for just a few minutes.
4.75 from 4 votes
Print Recipe
Servings 1

Ingredients
  

  • 1/2 large mango, peeled
  • 2 apples, unpeeled
  • 1/2 cup fresh pineapple, cut into chunks
  • 1 kiwifruit, unpeeled

Instructions
 

  • Wash produce well. Feed into juicer and discard pulp.
  • Yield: 1 serving (serving size: 1 cup or 8 ounces)

Notes

  • To convert this juice recipe into a smoothie, peel fruit, add 1 1/2 cups almond milk or rice milk, and put into a blender until smooth. Add ice, and blend again to thicken.

Romaine Wraps

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Romaine Wraps

Romaine Wraps

These lettuce tortillas are fun to make and to eat (a little messy, but worth it). The recipe below is only one of a zillion different combinations of toppings you could put on your wrap. Get crazy, and try something new. After all, this is a Daniel Fast, and with God, anything is possible, right?
No ratings yet
Print Recipe
Course Main Course
Servings 2

Ingredients
  

  • 4 romaine lettuce hearts or leaves
  • 1/2 cup Hummus
  • 1/4 cup cucumber slices, cut 1/4" thick & into half-moons
  • 1/4 cup shredded carrots
  • 1/4 cup zucchini, chopped
  • 1/2 yellow bell pepper, julienned

Instructions
 

  • Spread 2 tablespoons Hummus on each leaf. Top with cucumber, carrots, zucchini, and pepper. Eat like a taco, or roll up like a tortilla (depending up the size and shape of the leaf).
  • Yield: 2 servings (about 2 stuffed leaves)

Notes

  • Use bok choy leaves instead of romaine.
  • Add sliced or diced avocado (everything tastes better with avocado!).
  • Instead of regular hummus, substitute Confetti Hummus or
  • .
  • Other topping ideas: artichokes, avocado, black beans, brown rice, broccoli, green peppers, mushrooms, olives, onions, red peppers, sunflower seeds, or tomatoes.

Rice, Bean, and Sweet Potato Soup

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rice, bean, and sweet potato soup

Rice, Bean, and Sweet Potato Soup

4.25 from 16 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 8 cups Vegetable Broth see Recipe Notes
  • 1 pound sweet potatoes, about 3 cups, peeled and diced
  • 1 15-ounce can black beans, rinsed and drained
  • 2 cups cooked brown rice
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Place all ingredients in a large stock pot. Heat to boiling. Reduce heat, and simmer 20 minutes. Discard bay leaf.
  • Place half of soup in a food processor or blender, and process until smooth. (You may need to do this in two batches, because filling your processor or blender more than half full could cause the hot soup to pop the lid.) Return to stock pot, and cook 10 more minutes.
  • Yield: 8 servings (serving size: about 1 1/4 cups)

Notes

  • Use cannellini beans, navy beans, or great northern beans instead of black beans.
  • 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.

Petite Pecan Pies

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Petite Pecan Pies

Petite Pecan Pies

These delicious pies are made with nothing more than dates and pecans. The result is a treat that tastes amazingly like pecan pie. Even if you're not a big fan of pecan pie, give these goodies a try.
5 from 3 votes
Print Recipe
Servings 4

Ingredients
  

  • 8 Medjool dates
  • 8 pecan halves

Instructions
 

  • Remove pits from dates, and stuff one pecan half into each date.
  • Yield: 4 servings (serving size: 2 pies)

Notes

  • Medjool dates are the largest variety and work best with pecan halves. If you use smaller pecan pieces, you could use the smaller Deglet Noor dates instead.

 

Hummus

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Hummus

 

Hummus

Hummus is a staple when I'm on a Daniel Fast. I like to use it with fresh vegetables and as a spread on Ultimate Nut and Seed Crackers. But you can enjoy Hummus in dozens of other ways, too (see Recipe Notes for ideas).
3.92 from 12 votes
Print Recipe Pin Recipe
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Servings 8

Ingredients
  

  • 1 15-ounce can chickpeas, rinsed and drained
  • 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.
  • Yield: 8 servings (serving size: about 1/4 cup)

Notes

  • Hummus has more flavor after it has been refrigerated at least 24 hours before serving.
  • Prepare large quantities of hummus at one time. It can be refrigerated up to a week and frozen up to 3 months.
  • Use as a dip for fresh vegetables.
  • Substitute black beans for the chickpeas or use 1/2 can of each.
  • Spread on fresh tomato slices or on a Whole Grain Tortilla.
  • Other hummus recipes to try: Confetti Hummus, Pumpkin Hummus, Hummus Casserole.
  • Goes well with Romaine Wraps.

 

Orient Express Juice

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Orient Express

When my husband tasted this juice for the first time, he named it "Orient Express." We both laughed because it was perfect. Plus, it reminded me of a roller coaster I used to ride at Worlds of Fun when I was younger. Fresh ginger root, which is widely used in Asian cooking, is what makes this recipe. Ginger has a variety of health benefits: soothes gastrointestinal distress, contains potent anti-inflammatory properties, reduces motion sickness, and alleviates nausea. Fresh ginger root can be found in the produce section of the supermarket and should be stored in your refrigerator, where it will keep for up to three weeks if left unpeeled.
2.60 from 5 votes
Print Recipe
Course Drinks
Servings 2

Ingredients
  

  • 3 carrots, unpeeled and tops removed
  • 2 large apples, unpeeled and cut into slices (discard cores)
  • 1 1-inch slice of ginger root, unpeeled

Instructions
 

  • Wash produce well. Feed through juicer and discard pulp.
  • Yield: 2 servings (serving size: 8 ounces or 1 cup)

 

Black-eyed Peas and Potato Soup

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Black-eyed Peas and Potato Soup

Black-eyed Peas and Potato Soup

4.39 from 21 votes
Print Recipe
Course Soup
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 2 cloves garlic minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 15-ounce can black-eyed peas, rinsed & drained
  • 2 cups cubed potatoes
  • 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
  • 1/2 tablespoon dried chives
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in a large stock pot over medium heat. Add onions, carrots, and celery. Cook until vegetables are softened. Stir in garlic, and cook 1 minute. Add vegetable broth, black-eyed peas, potatoes, parsley, chives, cayenne pepper, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • For a chunkier soup with a little more texture, place half in a food processor or blender.
  • Substitute black-eyed peas with great northern beans, cannellini beans, or navy beans.
  • 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.

Antipasto Pizza Pie

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Antipasto Pizza Pie

Antipasto Pizza Pie

My husband, who is 100% Italian, is the inspiration for this recipe. He loves antipasto salad, which contains a variety of meats, cheeses, olives, artichoke hearts, oil, and vinegar. Since meat and cheese aren't part of the Daniel Fast, I substituted a few ingredients to make a main dish meal that would remind my hubby of home.
4.50 from 26 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

Crust:

  • 3 cups cooked brown rice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup oat flour see Recipe Notes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Sauce:

  • 1 8-ounce can tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1/4 teaspoon garlic powder

Toppings:

  • 1/4 cup chopped canned artichoke hearts, drained drained
  • 1/4 cup chopped black olives
  • 1/4 cup chopped jarred roasted red bell peppers, drained drained
  • 2 ounces extra-firm tofu, grated (about 1/2 cup)
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Preheat oven to 400 degrees. Mix rice, olive oil, oat flour, garlic powder, and onion powder in a large bowl. Stir well.
  • Rub bottom and sides of a 9 by 2-inch pie plate with olive oil. Press rice evenly over bottom and up about 1 inch along sides to make the crust.
  • Bake 8-10 minutes or until rice is lightly browned. Combine tomato sauce, basil, oregano, parsley, and garlic powder in a small bowl. Spread over crust, and top with artichokes, olives, and peppers. Sprinkle grated tofu and parsley over all.
  • Bake 10 more minutes. Let pie rest for about 5 minutes so slices stay intact when you serve them.
  • Yield: 4-6 servings (serving size: 1-2 slices pie)

Notes

  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup oats will yield about 3/4 cup ground oats).
  • If you don't have a grater, use your hands to crumble tofu into small pieces.
  • Other topping ideas: diced green peppers, mushrooms, onions, spinach or zucchini.

 

Trail Mix

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trail mix

Trail Mix

Coming up with snack ideas on the Daniel Fast can present quite a challenge, especially when everything you'd normally munch on falls in the "Foods to Avoid" category. One of the tried-and-true recipes for healthy snacking is the classic Trail Mix--a tasty, satisfying snack that will give you energy between meals, help curb your appetite, and give you that mid-morning or mid-afternoon boost.
Trail Mix travels well, too. Just scoop some out into a plastic bag. Take it with you to work, school, or whenever you're on the road. That way you won't be tempted to head to the nearest fast food drive-thru when your stomach is growling for a snack.
4.17 from 6 votes
Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine American
Servings 12

Ingredients
  

  • 1 cup whole raw almonds
  • 1 cup cashew halves & pieces
  • 1 cup walnut halves
  • 1/2 cup golden raisins
  • 1/2 cup raisins
  • 1/4 cup raw sunflower seed kernels
  • 1/4 cup raw pumpkin seeds (pepitas)

Instructions
 

  • Mix ingredients together, and store in an airtight container for 2 weeks at room temperature or 1 month in refrigerator.
  • Yield: 12 servings (serving size: about 1/4 cup)

Notes

  • Use as a topping for fresh fruit.
  • Serve with unsweetened almond  milk for a quick breakfast dish.
  • Other dried fruit options are apricots, bananas, blueberries, dates, or figs.
  • Add unsweetened coconut flakes.
  • Substitute raw almonds with Cinnamon Roasted Almonds.
  • Mix with Gimme More Granola.

Rosemary Red Potatoes

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rosemary red potatoes

Rosemary Red Potatoes

4.67 from 3 votes
Print Recipe
Course Side Dish
Servings 4

Ingredients
  

  • 2 pounds B-size new red potatoes (about 10-12 total)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon dried crushed rosemary
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Scrub potatoes well. Place in large saucepan, and cover with water. Heat to boiling. Reduce heat, and simmer 15 minutes. Drain, and allow to cool slightly.
  • Preheat oven to 425 degrees. Cut potatoes into quarters, and return to saucepan. Add olive oil, rosemary, salt, and pepper. Stir to coat. Place potatoes on an 11 x 17-inch baking sheet. Bake 30 minutes, turning potatoes about halfway through cooking time.
  • Yield: 4 servings (serving size: about 1/2 cup)