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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)

 

Taco Seasoning

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Taco Seasoning

Taco Seasoning

Taco Seasoning should be a staple on your Daniel Fast. It's featured in many of the recipes on my website. Having a batch on hand before you begin your fast will be a tremendous help, although it doesn't take long to make more when you run out.
4.34 from 3 votes
Print Recipe Pin Recipe
Course Appetizer, Main Course, Side Dish, Soup
Cuisine Mexican
Servings 48

Ingredients
  

  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ½ teaspoon oregano
  • 1/8 teaspoon cayenne pepper

Instructions
 

  • Mix all ingredients together and store in an airtight container.
  • Yield: 48 servings (serving size: ¼ teaspoon)

Notes

taco

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)

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.

Breakfast ideas

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Breakfast is probably the most challenging meal on the Daniel Fast. Now, technically you could eat anything on the blog for breakfast, but most people don’t want beans and rice first thing in the morning!

Here are two breakfast ideas for you to try that use Baked Apples as the base recipe:

Baked Apples

Baked Apples and Gimme More Granola

  1. Prepare Gimme More Granola ahead of time (like the day before you plan to have this breakfast).
  2. Make Baked Apples.
  3. While apples are still warm, scoop out apples (1/2 cup to 1 cup) and juice into a bowl, and top with Gimme More Granola.

Baked Apples, Almond Butter, Date Honey, and Chopped Walnuts

  1. Prepare Date Honey ahead of time.
  2. Make Baked Apples.
  3. While apples are still warm, scoop out apples (1/2 cup to 1 cup) and juice into a bowl. Spread a thin layer of almond butter and Date Honey on top. Top with chopped walnuts.

Both of these recipes are naturally sweet and will give you a great start to your morning.

Wild Rice and Almond Casserole

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wild rice and almond casserole

Wild Rice and Almond Casserole

A simple casserole dish that pairs well with soup or salad. You can also add vegetables to make it even more flavorful and nutritious.
4.38 from 8 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup wild rice
  • 1/2 cup chopped green onions
  • 1/4 cup slivered almonds
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 3 cups Vegetable Broth or water see Recipe Notes

Instructions
 

  • Preheat oven to 350 degrees. Heat olive oil in large skillet over medium heat. Add rice, onions, almonds, garlic, and salt. Cook 3-5 minutes or until the rice begins to turn slightly yellow, stirring frequently.
  • Transfer to a 1 1/2 or 2-quart casserole dish, pour in broth, and cover. Bake 1 hour or until liquid is absorbed.
  • Yield: 6 servings (serving size: about 1/2 cup)

Notes

 

Ozarks Sunset Fruit Salad

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Ozarks Sunset Fruit Salad

Ozarks Sunset Fruit Salad

The inspiration for this colorful fruit salad came a few summers ago when I was sitting on my back deck, watching the sun dip below the horizon. The sky was an amazing array of color - so beautiful and vibrant. As I saw that majestic scene unfold, I was overwhelmed with the greatness of our God.
3.67 from 6 votes
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 4 cups fresh spinach, torn into bite-size pieces
  • 4 cups romaine lettuce, torn into bite-size pieces
  • 4 kiwifruit, peeled & cut into half moons
  • 2 cups oranges, peeled and cut into 1-inch pieces
  • 1 cup blueberries
  • 1 cup sliced strawberries
  • 1/2 cup sliced or slivered almonds, toasted

Instructions
 

  • Combine ingredients in a large bowl, and toss well.
  • Serve with Orange-Poppy Seed Salad Dressing or Apple-Cinnamon Salad Dressing (see below for recipes).
  • Yield: 4 servings (serving size: about 1 1/4 cups)

 

Orange-Poppy Seed Salad Dressing

3.68 from 31 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup orange juice
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon diced red onion
  • 1/2 teaspoon poppy seeds
  • 1/4 teaspoon orange zest
  • 1/8 teaspoon dry mustard
  • 1/8 teaspoon salt

Instructions
 

  • Combine all ingredients in a covered glass jar, and shake well. Refrigerate until ready to use.
  • Yield: 8 servings (serving size: about 1 tablespoon)

Apple-Cinnamon Salad Dressing

3.19 from 58 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup unsweetened apple juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon diced red onion
  • 1/4 teaspoon cinnamon

Instructions
 

  • Combine all ingredients in a covered glass jar, and shake well. Refrigerate until ready to use.
  • Yield: 8 servings (serving size: about 1 tablespoon)

Delightful Date Honey

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Date Honey

Date Honey

There's a reason why dates are mentioned in the Bible. You'll see what I mean after you try this recipe. It's an unbelievable treat that will make your mouth dance with delight! Date Honey is featured in many Ultimate Daniel Fast recipes, so you'll definitely want make a batch when you begin your three-week journey.
4.54 from 67 votes
Print Recipe Pin Recipe
Course Appetizer, Dessert, Snack
Cuisine American
Servings 12

Ingredients
  

Instructions
 

  • Pour dates and water into a small saucepan, making sure dates are completely covered (add additional water if necessary). Bring to a boil over high heat. Reduce heat to low and simmer 45-60 minutes or until dates are very soft and broken down. Remove from heat, and allow to cool slightly for about 15 minutes. Pour mixture (including liquid) into a blender or food processor and puree until completely smooth. Sprinkle in cinnamon and stir well. Store in a sealed container in refrigerator.
  • Yield: 12 servings (serving size: about 1 tablespoon)

Notes

  • Following are three of the most popular dates: a) Medjool - largest, sweetest date that is soft and tender, 2) Deglet Noor - semi-dry chewy "bread" date with a nutty flavor; not as sweet as other dates; smaller than the Medjool, and 3) Pakistani - semi-dry date that is very similar to the Deglet Noor, but is slightly smaller.
  • Toppings: Finely chopped pecans or walnuts and unsweetened shredded coconut.
  • Spread Date Honey on one side of each apple slice. Serve as is, or press into chopped pecans or shredded coconut or both.
  • You may also use sliced bananas or pears.

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).
4 from 10 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.

 

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.
3.75 from 4 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.

Fresh Beet Juices

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Beet Juice

Beet juice by itself is probably not going to be your favorite juice recipe, but add some carrots, apples, and/or oranges, and you’ve got a smooth, bright red sweet juice. Beets are also good for you, and fresh beet juice has many nutritional benefits – helps in the creation of red blood cells, strengthens the liver, supplies the body with iron, cleanses the stomach and intestines, and contains anti-cancer properties.Note: Watch out for the beet juice. It stains everything it touches!
Following are three beet recipes to try:
5 from 1 vote
Print Recipe
Course Drinks
Servings 2

Ingredients
  

BEET CARROT JUICE

  • 1 beet, ends removed and quartered
  • 3-4 large carrots

BEET ORANGE JUICE

  • 1 beet, ends removed and quartered
  • 2 large oranges

RUBY RED BEET JUICE

  • 1 beet, ends removed and quartered
  • 2 oranges, peeled and divided into segments
  • 2 apples, unpeeled and cut into slices (discard cores)

Instructions
 

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

Grilled Portabello Steaks with Sun-Dried Tomato Tofu

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Grilled Portabello Steaks

Grilled Portabello Steaks with Sun-Dried Tomato Tofu

This dish is the closest thing to a real steak dinner that I've found when on the Daniel Fast. Although the prep work takes longer than most other recipes on my website, you'll enjoy the fruits of your labor when you bite into the meaty texture of the portabello cap.
4.20 from 5 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 4 Portabello mushroom caps

Marinade

  • ¼ cup extra-virgin olive oil
  • ¼ cup unsweetened pineapple juice or orange juice
  • ¼ cup soy sauce or soy sauce alternative see Recipe Notes
  • 2 tablespoons chopped green onions (green parts only)
  • 1 clove garlic, minced
  • ½ teaspoon dried crushed rosemary

Sun-Dried Tomato Tofu

  • 8 ounces extra-firm tofu, cut into ½-inch rectangular slices (2 ounces each)
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup chopped sun-dried tomatoes, packed in oil, drained
  • ¼ cup sliced black olives
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon garlic powder

Instructions
 

  • Place mushrooms in a glass dish with gills up. Whisk together marinade ingredients in a small bowl, and pour over caps. Marinate at room temperature 30 minutes.
  • While mushrooms marinate, prepare Sun-Dried Tomato Tofu. Place tofu slices in an 8 x 8-inch baking dish, and drizzle with olive oil. Top with sun-dried tomatoes and olives. Add basil leaves, parsley, and garlic powder. Let sit at room temperature 30 minutes.
  • Preheat oven to broil setting while tofu marinates. Put tofu in the oven and broil for 5-7 minutes. Preheat barbecue grill. When grill is ready, place mushroom caps over heat for 5 minutes, flipping halfway through cooking time.
  • To serve, place grilled mushroom caps on a plate, top with tofu slices, and drizzle a tablespoon or two of the rosemary marinade over all.
  • Yield: 4 servings (serving size = 1 mushroom cap and 2 ounces of tofu)

Notes

  • 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
  • Soy sauce contains wheat (not whole wheat) and sodium benzoate, which is a preservative. Since the goal of the Daniel Fast is to choose foods that God made instead of man-made, chemically processed foods, technically soy sauce is not allowed. However, some people may choose to modify their fast a bit, and that is totally between you and the Lord. Whatever He is leading you to do, do it. If that means eliminating soy sauce for 21 days, great. If not, that's fine, too.