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Roasted Potato Salad

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roasted potato salad

Roasted Potato Salad

Roasting enhances the flavor of vegetables by pulling out their natural sugars. If you're a little hesitant about having Brussels sprouts in this recipe, step out of your comfort zone. Roasting Brussels sprouts takes away their bitter flavor and makes them quite tasty. Enjoy this unique combination of vegetables as a salad served on top of lettuce or as a side dish. And, give yourself a pat on the back for eating Brussels sprouts.
5 from 4 votes
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Course Salad
Servings 4

Ingredients
  

  • 1 pound B size red potatoes, unpeeled
  • 1/2 pound Brussels sprouts, trimmed & halved
  • 1 cup trimmed fresh green beans, cut into 1" pieces
  • 1 1/2 tablespoon extra-virgin olive oil, divided
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped red onions
  • 1/4 cup finely chopped pecans or walnuts
  • 2 cups chopped romaine lettuce

Instructions
 

  • Scrub potatoes well. Place in a large saucepan, and cover with water. Heat to boiling. Reduce heat slightly to a soft rolling boil, and cook 15 minutes. Drain, and allow to cool slightly.
  • Preheat oven to 425 degrees. Cut potatoes into quarters, and put in a large bowl, along with Brussels sprouts and green beans. Add 1 tablespoon olive oil, tarragon, salt, and pepper. Stir well to coat. Place vegetables on a baking sheet. Bake 10 minutes, and flip. Cook another 10 minutes, or until vegetables are slightly blackened. Place in a large bowl, and set aside.
  • Heat 1/2 tablespoon olive oil in skillet over medium heat. Add onions and pecans, and cook until onions are soft and translucent. Mix in with potatoes and vegetables. To serve, place ½ cup lettuce on each plate, and top with roasted potato-vegetable mixture. Drizzle a little olive oil over each serving, if desired.
  • Yield: 4 servings (serving size: about 1 cup)

Taco Salad

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Taco Salad

Taco Salad

When I was a young girl, I would get to choose the dish I wanted for my birthday dinner. Most of the time, I went with tacos. I loved trying to stuff my tacos as full as I could, and I can still remember the c-r-u-n-c-h as I would bite into those tasty La Tiara shells. This Taco Salad recipe was inspired by my taco memories from childhood. The first time I made this dish, my husband questioned if it was really Daniel Fast approved because it tasted so good.
4.28 from 11 votes
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 1 14.5-ounce can corn kernels, drained
  • 1 15.5-ounce can pinto beans, undrained
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced onion
  • 1 15-ounce can black beans, rinsed and drained
  • 1/2 tablespoon Taco Seasoning
  • 2 cups torn romaine or iceberg lettuce
  • Garnishes: Avocado slices, chopped green onions, sliced olives, and/or diced tomatoes

Instructions
 

  • Preheat oven to 425 degrees. Spread corn kernels out in one layer on a lightly oiled 11 x 17-inch baking sheet. Bake for 20-25 minutes, or until corn is browned and slightly crunchy.
  • While corn is roasting, place pinto beans in a small saucepan over medium heat. Add garlic powder and salt. Cook 10 minutes, stirring occasionally. Using a fork or potato masher, mash beans until they are the consistency of refried beans. Lower heat, and continue to cook until some of the liquid has evaporated and beans have thickened, about 10 minutes more. Stir frequently to avoid scalding beans on the bottom of the pan.
  • Heat olive oil over medium heat, and add onions. Cook until onions are soft and translucent. Add black beans, corn, and taco seasoning. Stir well to coat. Reduce heat to low, and keep warm until pinto beans are done. To serve, place about 1/2 cup lettuce on each plate, and top with 1/4 cup pinto beans and a heaping 1/2 cup of black bean and corn mixture. Add desired toppings to salad.
  • Yield: 4 servings (serving size: about 1 1/2 cups)

 

Tangy Apple Delight

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tangy apple delight

Tangy Apple Delight

If you like sweet and sour together, you'll appreciate the tantalizing flavors in this special blend and fruit. Pucker up!
No ratings yet
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Course Drinks
Servings 2

Ingredients
  

  • 2 apples unpeeled and cut into slices (discard cores)
  • 1 grapefruit peeled and divided into segments
  • 1 cup red seedless grapes

Instructions
 

  • Wash produce well. Feed apples, broccoli, and blueberries into juicer. Discard pulp.
  • Yield: 2 servings (serving size: 8 ounces or 1 cup)

Daniel Fast Baked Oatmeal

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Baked Oatmeal

Baked Oatmeal

This delicious Daniel Fast recipe consistently ranks #1 on my website. Many people love it so much that they have it on a regular basis, even when they're not on a fast. If you prefer to start your day with a hot breakfast, you'll appreciate this baked dish. It pairs well with a cup of coff...uh, I mean, hot lemon water. Remember, no coffee on the Daniel Fast!
3.90 from 121 votes
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Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 2 squares

Ingredients
  

  • 1 ½ cups old-fashioned rolled oats
  • 1 ½ cups unsweetened almond milk
  • ½ cup unsweetened applesauce
  • ¼ cup chopped dried apricots
  • ¼ cup chopped dates or raisins
  • ¼ cup chopped pecans or walnuts
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees. Put all ingredients in a large bowl and stir well. Transfer to an 8 by 8-inch baking dish that has been lightly rubbed with olive oil. Pour oatmeal mixture into dish and bake 45-50 minutes or until slightly browned and crispy on top.

Notes

  • Spread almond butter or Date Honey on each serving.
  • This recipe can be doubled and baked in a 9 by 13-inch casserole dish.

Italian-Style Broccoli

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italian-style steamed broccoli

Italian-Style Broccoli

This recipe dresses up plain broccoli and gives it a little Italian flair.
4.20 from 5 votes
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Course Side Dish
Servings 6

Ingredients
  

  • 2-3 broccoli crowns, stems removed and cut into florets (about 6 cups)
  • 1 tablespoon extra-virgin olive oil
  • 2 cups halved cherry tomatoes
  • 1 cup chopped fennel bulb
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh basil or 1 1/2 teaspoons dried basil
  • 2 tablespoons pine nuts, toasted

Instructions
 

  • Steam broccoli 10-12 minutes, or boil 5-7 minutes. Set aside. Heat oil in a large skillet over medium heat.  Place in a serving bowl, and set aside.
  • Add tomatoes, fennel, onions, garlic, and basil. about 10 minutes, stirring frequently. Just before serving, stir in broccoli and pine nuts. Cook until heated through, and serve.
  • Yield: 6 servings (about 1 cup)

Carrot Juice with Fennel and Celery

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Carrot Juice with Fennel and Celery

The licorice flavor of fresh fennel makes this carrot juice recipe seem like dessert (ok, so maybe I'm exaggerating a tiny bit, but it's very tasty).
3 from 8 votes
Print Recipe
Course Drinks
Servings 1

Ingredients
  

  • 2 carrots, unpeeled
  • 1 stalk of celery
  • 1/2 cup chopped fennel bulb

Instructions
 

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

Daniel Fast Taco Soup

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Taco Soup

Taco Soup

This recipe is ideal for those nights when it's so cold outside you don't even want to leave the house. One bite and you'll see why Taco Soup is a great go-to meal during the winter months and any time of the year.
3.90 from 65 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced onion
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 14.5 ounce can diced tomatoes
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can pinto beans, rinsed, drained, and mashed
  • 1 15-ounce can corn, drained
  • ½ cup dry polenta
  • 1 tablespoon Taco Seasoning
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in large saucepan over medium heat. Cook onions until soft and translucent. Add broth, tomatoes, black beans, mashed pinto beans, corn, polenta, Taco Seasoning, salt, and pepper. Heat to boiling. Reduce heat, and cook 30 minutes.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

  • Substitute 1 1/2 cups cooked brown rice for polenta.
  • Place corn in a food processor and pulse a few times for a cream-style texture.
  • Use kidney beans instead of black or pinto 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.

 

Daniel Fast Two-Bean Burger

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Two-Bean Burger

Two-Bean Burger

If you've been craving a burger, take a look this recipe. It's a burger, all right, but one that's completely Daniel Fast friendly. Yummy!
4.14 from 29 votes
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Course Main Course
Servings 4

Ingredients
  

  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons chopped onion
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned great northern beans, rinsed and drained
  • 2 tablespoons flaxseed meal
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt

Instructions
 

  • Mash beans in a large bowl,  leaving about 1/4 of the beans whole. and set aside. Heat olive oil in large skillet over medium heat. Add onions, and cook until soft and translucent. Place in a bowl with beans, and add flaxseed meal, garlic powder, cumin, and salt.
  • Return skillet to medium heat, and add a teaspoon of olive oil, if needed, to prevent burgers from sticking. Scoop about 1/3 cup of bean mixture for each burger. Flatten with a spatula. Cook 5 minutes, or until bottoms are browned and slightly crispy. Flip, and cook another 5 minutes.
  • Yield: 4 servings (serving size: 1 burger)

Notes

 

White Bean Salad

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White Bean Salad

White Bean Salad

Salads should never be boring. It always pains me to order a salad at a restaurant, only to be served a bowl with mostly lettuce, a few chopped tomatoes, and shredded carrots. That's not a salad! Although this salad is simple, it is more than just lettuce. Enjoy!
No ratings yet
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 4 cups torn romaine lettuce, packed
  • 1 cup cannellini beans or great northern beans, rinsed and drained
  • 1 cup chopped sugar snap peas
  • 1 cup halved cherry or grape tomatoes
  • 2 tablespoons chopped red onion
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place lettuce in a large bowl, and add beans, sugar snap peas, tomatoes, onions, basil and parsley. Toss, and serve with choice of dressing (see Recipe Notes).

Notes

 

Caribbean Wild Rice

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Caribbean Wild Rice

Caribbean Wild Rice

It's easy to imagine yourself on a Caribbean island with the flavors in this main dish recipe.
4.67 from 9 votes
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Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 8-ounce can unsweetened pineapple tidbits, juice reserved
  • 2 tbsp soy sauce or soy sauce alternative see Recipe Notes
  • 1 1/2 tbsp fresh lime juice
  • 1 cup sliced carrots
  • 1 cup chopped snow peas
  • 1 cup chopped zucchini
  • 1/2 cup chopped jarred roasted red bell peppers, drained (or chopped red bell pepper)
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup canned chickpeas, rinsed and drained
  • 2 cups cooked wild rice
  • Avocado slices
  • Chopped macadamia nuts

Instructions
 

  • Heat olive oil in large skillet over medium heat. Stir in onions, and cook until soft and translucent. Add garlic, and cook 1 minute, stirring constantly so garlic doesn’t burn.
  • Add ½ cup pineapple juice, Bragg's Liquid Aminos, and lime juice. Stir in carrots, snow peas, zucchini, red peppers, black beans, and chickpeas. Increase heat to medium high, stirring often. Cook 5 minutes, or until 3/4 of the liquid is absorbed and vegetables are slightly softened.
  • Add wild rice and pineapple. Increase heat, and stir-fry until heated through. Serve immediately.
  • Garnish with avocado slices and chopped macadamia nuts.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • Use cooked brown rice instead of wild rice.
  • 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. Coconut Aminos is another option (my preference).

Roasted Root Vegetables

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roasted root vegetables

 Roasted Root Vegetables

Roasting root vegetables highlights their intense flavors. Popular roots are potatoes, onions, and carrots, but this recipe includes two lesser-known root vegetables, parsnips and rutabaga. You'll love the tantalizing taste of this Daniel Fast side dish.
No ratings yet
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Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 1 pound rutabaga, peeled and cut into 1-inch pieces
  • 1 pound sweet potatoes, peeled and cut into 1-inch pieces
  • 1 1/2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions
 

  • Preheat oven to 400 degrees. Combine vegetables in a large bowl, and add olive oil, salt, and pepper. Stir well to coat.
  •  Spread out on two large baking sheets, being careful to spread the pieces out so that they don't overlap. Roast 15 minutes, stir, and return to oven.
  • Roast 15 minutes more. You may serve vegetables at this point if you want them a crispy on the outside but slightly soft on the inside. Cook for another 15 minutes if you like a crunchier texture.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

Fig, Pear, and Walnut Salad

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Fig-Pear Walnut Salad

Fig, Pear, and Walnut Salad

Figs are like candy, especially when you're on a Daniel Fast. Fresh figs are absolutely delicious, but they're a rarity where I live. Every so often I'll see them at a local health food store, particularly in early summer and late summer/early fall. However, most times, I just use dried figs, which are featured in this salad.
5 from 1 vote
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 4 cups torn romaine lettuce, loosely packed
  • 1 Bosc pear, unpeeled, sliced thin
  • ¼ cup diced dried figs
  • ¼ cup chopped walnuts
  • 2 tablespoons raw sunflower seeds
  • 1 recipe Apple-Cinnamon Salad Dressing

Instructions
 

  • Place 1 cup of greens on each plate. Arrange pear slices on top of each mound of lettuce. Sprinkle each salad with 1 tablespoon figs, 1 tablespoon walnuts, and ½ tablespoon sunflower seeds. Drizzle about 2 tablespoons dressing over each salad.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

  • Use an apple instead of a pear, or try a combination of both.
  • Serve with mixed greens or fresh spinach.
  • Substitute walnuts with pecans.