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January 2020 Daniel Fast

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January 2020 Daniel Fast

Surrender isn’t a warm and fuzzy concept, and it’s certainly not a word that brings a smile to your face. In fact, the very thought of giving up our will goes against human nature. If given the choice, most of us would much rather be in charge and make our own decisions. But in order to follow Christ, we must choose a different path—one that releases the desire to control and trusts God to direct our steps.

You have the opportunity to do just that—to surrender everything to God—by joining the January 2020 Daniel Fast. The annual event will be held January 5-25, and the theme is “Have Your Way,” based upon Luke 22:42:

“Not my will, but yours be done.”

The Daniel Fast is a unique opportunity for you to set aside your agenda and seek God through focused prayer. When you commit to the January 2020 Daniel Fast, you’ll receive resources to help you, including daily emails, devotions, videos, and recipes. Also, keep in mind, you won’t be fasting alone. I’ll be joining you, along with thousands of believers from around the world. But, most of all, your loving Father in heaven will be right beside you, providing everything you need for your 21-day journey.

Decide now to give God the first three weeks of January. Let the Lord have his way in your life, not only in 2020 but also in the days, months, years, and decades to come.

Registration for the January 202 Daniel Fast has ended. However, you can purchase the 21 daily emails and videos to use any time throughout the year (see payment options to the right).
2020 Daniel Fast - Emails and Videos
The Ultimate Guide to the Daniel Fast

If you’d like a resource to walk you through every aspect of the fast, I highly recommend The Ultimate Guide to the Daniel Fast. My book contains 100+ recipes, 21 daily devotions, three weeks of meal plans, grocery shopping lists, and basic information on fasting. This guide is a must-have for anyone doing the Daniel Fast, and it’s one you’ll refer to over and over again (many people use the recipes year-round). 

Available in English, Spanish, and German.

BUY BOOK

Share the January 2020 Daniel Fast promo video with family and/or friends, and invite them to join you!

Ultimate Nut and Seed Crackers

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Ultimate Nut and Seed Crackers

Ultimate Nut and Seed Crackers

These dense, nutritious crackers are delicious and satisfying. Enjoy them alone or with a Daniel Fast friendly spread, such as guacamole or hummus (see notes for links to recipes).
4.60 from 5 votes
Print Recipe
Course Snack
Servings 10

Ingredients
  

  • ½ cup chia seeds
  • ½ cup chopped pistachios
  • ½ cup chopped walnuts
  • ½ cup raw sunflower seeds
  • ¼ cup sesame seeds, black and/or white
  • ½ teaspoon salt
  • 1 cup water

Instructions
 

  • Preheat oven to 300 degrees. Prepare an 11 x 17-inch baking sheet by lining with a silicone mat or parchment paper.
  • In a large bowl, combine chia seeds, pistachios, walnuts, sunflower seeds, sesame seeds, and salt. Stir well. Then add water, and stir again.
  • Let mixture set for about 5 minutes or until water is completely absorbed.
  • Using a spatula, spread the mixture onto the prepared baking sheet into one large rectangle, covering as much of the sheet as possible.
  • Bake 30 minutes, and remove from oven. With a large spatula, carefully flip the rectangle. (Don’t worry if it breaks. You haven’t ruined anything!) Bake another 20-25 minutes, or until the edges begin to brown. Remove from oven and allow to cool 10 minutes before serving. Break into pieces approximate 2-inches x 1.5-inches.
  • Store in an airtight container up to one week. If crackers soften while in storage, place in a preheated 300-degree oven for about 5 minutes to crisp them up again.
  • Yield: 10 servings (serving size: about 6 crackers)

Video

Notes

  • You can use a variety of different nuts and seeds in this recipe, so feel free to adjust ingredients according to your personal preference. Substitution ideas: almonds, pecans, pepitas, or poppy seeds.
  • Add ½ teaspoon garlic powder or ½ teaspoon onion powder for a different cracker flavor.
  • Spread Super Easy Guacamole or Hummus on top of crackers.
 

Sweet Potato Protein Bowl

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Sweet Potato Protein Bowl

Sweet Potato Protein Bowl

Enjoy this tasty plant-based bowl for lunch, dinner, or even breakfast! It's loaded with nutritious ingredients, such as sweet potatoes, edamame, walnuts, and kale.
4.29 from 64 votes
Print Recipe
Course Main Course
Servings 4
Calories 257 kcal

Ingredients
  

  • 1 tablespoon coconut or olive oil
  • ½ cup chopped red onion
  • 2 cups chopped sweet potatoes, cut into 1/2-inch pieces (about 1 pound)
  • 1 cup cooked edamame or chickpeas, or ½ cup each
  • 2 cups torn kale, lightly packed, torn into bite-sized pieces
  • ½ cup chopped walnuts
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground pepper

Instructions
 

  • Add coconut oil, onions, and sweet potatoes to a large skillet. Cook about 10-12 minutes, and then add the remaining ingredients. Stir frequently so garlic doesn’t burn. Cook another 5 minutes. If the pan becomes dry, add 1-2 tablespoons of water. Remove from heat and serve when sweet potatoes are crisp tender (not mushy).
  • Yield: 4 servings (serving size: about ¾ cup)

Notes

  • Substitute kale with fresh spinach leaves.
  • Use black beans instead of edamame or chickpeas.

Nutrition

Calories: 257kcalCarbohydrates: 25gProtein: 9gFat: 15gFiber: 7g

Daniel Fast Strawberry Ice Cream

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Strawberry Ice Cream

Strawberry Ice Cream

Yes, you can enjoy a delicious bowl of strawberry "ice cream" on your Daniel Fast. Only three ingredients are needed: bananas, strawberries, and coconut cream.
3.86 from 128 votes
Print Recipe
Course Dessert, Snack
Servings 6
Calories 103 kcal

Ingredients
  

Instructions
 

  • Place bananas in a food processor or blender. Mix 30 seconds or until bananas are crumbly. Add strawberries and mix another 30 seconds. Scrape sides of processor or blender as needed.
  • Pour in coconut cream, and mix until creamy and smooth (about 1 minute).
  • Store in a covered glass bowl in freezer 3-4 hours or until firm (but not solid). If the ice cream gets too hard to scoop, set it out on the kitchen counter to thaw until soft enough to serve (about 15-20 minutes).

Video

Notes

  • Top with chopped pecans and/or unsweetened coconut flakes.
  • Use the remaining amount of coconut cream to make another batch or two of this recipe (the leftover cream will keep in your refrigerator for a few days if covered). Another idea is to add the coconut cream to a smoothie instead of using non-dairy milk.
  • If you'd like to know which food processor I recommend, I use the Cuisinart 7-Cup model, which I purchased in 2001. After being used thousands of times, it's still going strong! The 7-cup size is perfect for me, but if you'd like a bigger processor, you might consider the Cuisinart 11-cup.
 

Nutrition

Calories: 103kcalCarbohydrates: 16gProtein: 1gFat: 4gFiber: 2gSugar: 9g

Wait on the Lord

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Wait on the Lord

I was sitting in my car in our driveway, waiting for my teenage daughter. After several minutes, I became impatient and tapped the horn a few times to get her attention. Eventually, she sauntered through the door, not caring at all that she was about to be tardy for her first class of the day.

“What took you so long?!” I said with irritation in my voice. Without giving her a chance to respond, I added, “I feel like I’m always waiting for you!”

As soon as the words came out of my mouth, I felt convicted. Instead of getting upset, I should have kept my emotions under control. During the silent drive to school, I thought about how waiting is part of life and how it’s also often God’s divine plan. 

We tend to view the act of waiting as a big negative. Who enjoys standing in a long line at the grocery store? Who actually gets excited to be stuck in traffic on Friday after a long day of work? In our fast-paced, immediate gratification society, waiting isn’t something that’s valued. In fact, we usually try to avoid it at all costs.

But the Bible speaks very differently about this topic:

“Wait for the Lord; be strong and take heart and wait for the Lord” (Ps. 27:14).

“The Lord is a faithful God. Blessed are those who wait for his help” (Is. 30:18 NLT).

“The Lord is good to those who wait for him, to the soul who seeks him” (Lam. 3:25 ESV).

Our church recently completed a 21-day fast, and I’m still waiting for God’s direction on several of my personal prayer requests. Some days I struggle with discouragement because God’s answers aren’t clear. During those moments, I have to change my focus from frustration to faith. The Lord is at work in my circumstances, even if I can’t see what he’s doing. My loving heavenly Father is ordering my steps, and he will show me the way to go when the time is right.

Does God have you in a season of waiting? If so, immerse yourself in his Word. Recite verses such as the ones above to keep you from falling into despair. Consider how the Lord wants you to handle unexpected and unwanted delays when they occur in your life.

“Those who wait on the Lord shall renew their strength; they shall mount up with wings like eagles, they shall run and not be weary, they shall walk and not faint” (Is. 40:31 NKJV).

God promises to give us endurance, hope, strength, and perseverance as we wait on him. He promises VICTORY!

So, if you think about it, waiting isn’t such a bad thing after all. It’s a blessing in disguise—an opportunity to develop a deeper relationship with the One who loves you most.

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Creole Seasoning

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Creole Seasoning

Creole Seasoning

Store-bought seasonings often contain preservatives and other chemicals your body doesn't need. This homemade recipe only takes a few minutes to prepare, and it's a healthier choice.
5 from 3 votes
Print Recipe
Course Main Course
Servings 12

Ingredients
  

  • 2 tablespoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper

Instructions
 

  • Mix all ingredients in a small glass jar. Cover, and store until ready to use.
  • Yield: 12 servings (serving size: about 1 teaspoon)

Notes

Pizza Polenta Fries with Dipping Sauce

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Pizza Polenta Fries with Dipping Sauce

Pizza Polenta Fries with Dipping Sauce

These Daniel Fast friendly French fries are made with polenta (corn meal) instead of potatoes. When dunked in the pizza-flavored dipping sauce, they're a great-tasting side dish or snack.
4.32 from 69 votes
Print Recipe
Course Main Course, Side Dish
Servings 4
Calories 125 kcal

Equipment

  • Silicone mat
  • French fry crinkle cutter

Ingredients
  

  • 1 18-ounce tube prepared polenta
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon basil
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon salt

Dipping Sauce

  • 1 8-ounce can tomato sauce
  • ½ teaspoon basil
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 450 degrees.
  • Cut polenta in half horizontally. Using a French fry crinkle cutter, make about 80 fries (3 inches L x ½-inch W). Be careful because the polenta will crumble if you push too hard.
  • If you don’t have a crinkle cutter knife, cut polenta tube in half lengthwise. Then make six 1-inch lengthwise cuts in each section (seven pieces each). You should have 28 fries at this point. Then slice all pieces crosswise to make fries about 2 ½ to 3 inches long and ½-inch thick.
  • Place fries on a baking sheet lined with a silicone mat or parchment paper. Make sure fries are not touching. Use a basting brush to rub olive oil over the tops of the polenta fries.
  • Add basil, garlic powder, oregano, and salt in a small bowl. Stir well. Sprinkle mixture evenly over fries.
  • Bake 30 minutes or until crisp and golden-brown. During the last 5 minutes of cooking time, prepare dipping sauce. Add ingredients to a small saucepan, and stir well over medium heat. If sauce begins to boil, lower heat.
  • Remove fries from oven when finished, and serve with heated dipping sauce.

Notes

  • If you don’t have a basting brush, you can coat the polenta fries in a large bowl. Add olive oil to the bowl and then the polenta. Sprinkle spices over polenta and stir well (but gently so polenta doesn’t crumble). Then place on baking sheet.
  • You can also use a mandoline slicer to cut the polenta into fries.

Nutrition

Calories: 125kcalCarbohydrates: 21gProtein: 2gFiber: 6gSugar: 2g

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.
4.80 from 5 votes
Print Recipe Pin Recipe
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

Cauliflower Kale Soup

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Cauliflower Kale Soup

 

Cauliflower Kale Soup

Cauliflower Kale Soup is f tasty and filling, containing essential nutrients, such as vitamins A, K, and C.
3.74 from 30 votes
Print Recipe
Course Soup
Servings 8
Calories 114 kcal

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • ½ cup diced red onion
  • 2-3 garlic cloves, minced, minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 4 cups cauliflower florets, about one small head or 12 ounces frozen florets
  • 4 cups lightly-packed chopped kale(or about 2 1/2 cups frozen chopped kale)
  • 1 15-ounce can chickpeas, rinsed and drained
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon red pepper flakes

Instructions
 

  • Heat olive oil in saucepan over medium heat. Cook onions until softened. Stir in garlic, and cook for 30 seconds, stirring constantly so garlic doesn’t burn.
  • Add broth or water and remaining ingredients. Bring to a boil. Simmer, uncovered, for 20 minutes, and serve.

Notes

  • Substitute spinach for kale.
  • You can omit the chickpeas if you’d like only vegetables in your soup.
  • One (10-ounce) bag of frozen riced cauliflower can be used instead of florets.
  • 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.
  • Cutting a head of cauliflower can be messy. I like to put it in a large bowl and break off the florets by hand, which prevents the cauliflower pieces from getting all over the kitchen counter.

Nutrition

Calories: 114kcalCarbohydrates: 18gProtein: 6gFat: 3gFiber: 5gSugar: 4g

Roasted Cauliflower with Smoked Paprika

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Roasted Cauliflower With Smoked Paprika

Roasted Cauliflower with Smoked Paprika

Add a little smoked paprika and garlic to a cauliflower florets for a delicious Daniel Fast side dish or snack.
3.62 from 18 votes
Print Recipe
Course Side Dish
Servings 8
Calories 81 kcal

Ingredients
  

  • 1 large head cauliflower, broken into 1-inch florets (about 8 cups)
  • ¼ cup coconut oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 450 degrees. Place cauliflower in a large bowl. Combine coconut oil, paprika, garlic powder, and salt. Pour oil mixture over cauliflower, and stir well.
  • Place a silicone mat on an 11 x 17 baking sheet or rub sheet with coconut oil. Bake for about 20 minutes.

Notes

Nutrition

Calories: 81kcalCarbohydrates: 4gProtein: 2gFat: 7gFiber: 2gSugar: 2g

 

Greek-Style Stuffed Peppers

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Greek-Style Stuffed Peppers

Greek-Style Stuffed Peppers

If you're looking for a higher protein dish on your Daniel Fast, this recipe provides a nice amount, thanks to the quinoa. Plus, these stuffed peppers are delicious and filling.
4.07 from 64 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • ½ cup diced zucchini
  • 1 clove garlic, minced
  • 1 8-ounce can tomato sauce
  • 3 chopped canned artichokes, drained
  • ½ cup chopped black olives
  • 1 teaspoon dried oregano flakes or 1 tablespoon chopped fresh oregano
  • 1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley
  • ½ teaspoon salt
  • 6 medium bell peppers, green, orange, red, and/or yellow
  • 2 cups cooked quinoa
  • 1 ½ tablespoons pine nuts

Instructions
 

  • Preheat oven to 350 degrees. Place artichokes in a food processor, and pulse until artichokes are chopped well. Set aside.
  • Heat olive oil over medium heat. Add onion and zucchini. Cook 3-5 minutes or until vegetables are softened. Lower heat, and add garlic. Cook 1 minute, stirring constantly so garlic doesn't burn.
  • Add tomato sauce, artichokes, olives, oregano, parsley, and salt. Cook 15 minutes, or until sauce is thickened.
  • While sauce is cooking, prepare peppers. Cut in half lengthwise, and remove stems and seeds. Place peppers in boiling water for 5 minutes. Drain in colander, and place in a large baking dish.
  • When sauce is finished, mix in the quinoa and pine nuts. Stir well. Spoon mixture evenly into pepper halves. Add hot water to dish to a depth of ½ inch. Bake uncovered for 20 minutes.

Notes

  • Increase the protein content of this dish by adding 1 (15-ounce) can great northern beans or pinto beans, rinsed and drained.
  • Use brown rice instead of quinoa.
  • Add chopped fresh spinach leaves to the rice mixture.

 

Daniel Fast Banana Bread

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Daniel Fast Banana Bread

“Mmm, something smells good! It smells like banana bread!” said my daughter’s friend, Addy. Jocelyn and Addy had been playing in Jocelyn’s room when Addy caught a whiff of the sweet-smelling aroma from my kitchen. 

I smiled at Addy’s comment. I agreed. It did smell heavenly. Addy then went on to tell me how she’d had the BEST banana bread in Hawaii while on vacation.

“Well,” I said. “This banana bread is a little different. It’s a Daniel Fast recipe, which means it doesn’t have any sugar. So it doesn’t taste quite the same as regular banana bread.”

I could tell by the look on Addy’s face that she wasn’t convinced. The “no sugar” clarification didn’t register. That girl wanted a piece of my banana bread, and she wasn’t taking “no” for an answer.

“You’re welcome to have some, if you’d like to try it,” I told Addy. She smiled and shook her head up and down. 

I cut off a small piece for her. Addy took one bite, chewed a little, and grimaced. She then shook her head side to side, backing away from the plate. 

“That’s OK. I’m proud of you for trying!” I told her. “But when you’re on the Daniel Fast, that banana bread tastes wonderful. Believe me!” My daughter, Jocelyn, who has done the Daniel Fast a few times, sampled the bread. “I like it, Mom,” she said. “And, you’re right. If I was on the Daniel Fast right now, I’d love this recipe!”

If you like banana bread, this recipe will probably become one of your favorites on the Daniel Fast. It’s moist, flavorful, and, oh, so tasty!

Daniel Fast Banana Bread

If you like banana bread, this recipe will probably become one of your favorites on the Daniel Fast. It's moist, flavorful, and, oh, so tasty!
4.23 from 821 votes
Print Recipe Pin Recipe
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12
Calories 151 kcal

Ingredients
  

  • 2 ½ cups almond flour
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 3 large overripe bananas, mashed
  • 1/3 cup coconut oil, melted
  • 2 flaxseed “eggs” (see instructions below)
  • ½ cup chopped pecans

Instructions
 

  • Preheat oven to 350 degrees. Use about 1/2 teaspoon coconut oil to grease a 9” x 5” x 2 ½” loaf pan.
  • Make flaxseed “eggs” by putting 2 tablespoons of flaxseed meal and ¼ cup + 2 tablespoons of water in a small bowl. Stir, and let sit for about 10 minutes.
  • In a large bowl, mix dry ingredients (except pecans). Add mashed banana, coconut oil, and flaxseed “eggs.” Stir well. Pour in pecans and stir again until thoroughly combined.
  • Pour mixture into prepared loaf pan. Bake for 40 minutes or until toothpick in center comes clean.
  • Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack. Store tightly wrapped in aluminum foil or plastic for up to 3 days, or freeze up to 3 months.

Notes

  • Substitute chia seed meal for flaxseed meal.
  • If allergic to nuts, you can omit the pecans and use a whole grain flour instead of almond flour.
  • Use walnuts instead of pecans.
  • Add 1 teaspoon of alcohol-free vanilla extract, if you like.
  • Top a piece with a spread of Date Honey.
  • If you substitute coconut flour, you will need too add a little more oil and/or water if the mixture is too dry. Coconut flour is more absorbent than many other types of flours.

Nutrition

Calories: 151kcalCarbohydrates: 9gProtein: 2gFat: 13gFiber: 2gSugar: 4g