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Fruit and Nut Salad

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Fruit and Nut Salad

Fruit and Nut Salad

This salad tastes best when the fruit is fresh and flavorful. Adding nuts gives it a good amount of protein and healthy fat as well.
5 from 1 vote
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Ingredients
  

Instructions
 

  • Place lettuce in a large bowl, and top with kiwifruit, blackberries, raspberries, and pecans. Toss lightly, and serve with Orange-Poppy Seed Salad Dressing.
  • Yield: 4 servings (serving size: about 1 ½ cups)

Notes

  • Experiment with a variety of fruit and nut combinations.
  • Use sliced almonds or walnuts instead of pecans.
  • Substitute blackberries and raspberries with blueberries and strawberries.

 

Banana Cream Pie

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Banana Cream Pie

Banana Cream Pie

This recipe was created exactly one year after my first blog post as a way of celebrating the momentous occasion. If you have a little extra time on your hands, this pie is a recipe you'll want to make.
4.50 from 6 votes
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Course Dessert, Snack
Servings 8

Ingredients
  

Crust

Filling

  • 6 ounces firm or extra-firm tofu, drained
  • 2 ripe bananas, peeled and sliced (about 2 cups)
  • ½ cup unsweetened almond milk
  • ¼ cup Date Honey
  • 1 tablespoon lemon juice

Topping

  • 1 ripe banana, sliced into 1/2-inch rounds (about 1 cup)
  • 1 tablespoon lemon juice
  • 2 tablespoons finely chopped walnuts
  • 1 tablespoon unsweetened coconut flakes

Instructions
 

  • Prepare Date-Walnut Spread according to recipe directions.
  • Preheat oven to 350 degrees. Lightly coat bottom and sides of a 9-inch pie plate. Using a spatula, press Date-Walnut Spread into pie plate, pressing dough ¾ of the way up sides (spread will be gooey). Bake 20-25 minutes, or until edges are golden brown. Cool 20 minutes on a wire rack.
  • While crust is baking, add filling ingredients to a food processor or blender. Process about 30 seconds or until smooth. Pour filling into pie crust. Refrigerate at least four hours or until chilled (overnight is best).
  • To serve, place banana slices in a bowl, and pour in lemon juice. Coat bananas well, and drain (keeps them from turning brown). Spread banana slices on top of pie in a circular pattern, and sprinkle with walnuts and coconut flakes.
  • Yield: 8 servings (serving size: 1 slice)

Video

Notes

  • Add another banana and place slices on top of cooked, cooled crust. Pour pie filling over slices.
  • Place in freezer for about 2 hours to make a frozen treat.
  • Save reserved date soaking water from Date-Walnut Spread recipe and substitute it for the almond milk.

Date-Walnut Spread

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date-walnut spread

Date-Walnut Spread

2 cups Medjool dates, pitted
1 1/2 cups walnuts

Put dates in a glass bowl, and cover with water. Soak uncovered at room temperature for 2-3 hours. Drain. Use your hands to press out any excess liquid remaining in dates. Place walnuts in a food processor or blender for about 15 seconds. Add dates, and process another 15 seconds or until smooth (less time if you prefer a nutty texture). Serve at room temperature or place in refrigerator until chilled.

Yield: 24 servings (serving size: 1 tablespoon)

Recipe Notes

  • Serve with apples, bananas, and/or pears.
  • Stir into oatmeal.
  • Spread on top of Sesame Seed Rice Crackers.
  • Mix in unsweetened coconut flakes.

Snickerdoodle Smoothie

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snickerdoodle smoothie

Snickerdoodle Smoothie

When you hear the word "snickerdoodle," what comes to mind? I immediately think back to my days at Butler Elementary. I remember one particular item always being on the school lunch menu (besides the mixed vegetables and fruit cocktail) - the snickerdoodle cookie. Snickerdoodle Smoothie has the same cinnamon flavor as the classic cookie, but it's a nutritious choice. Enjoy this creamy concoction for breakfast or a mid-afternoon snack.
4.41 from 10 votes
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Course Breakfast, Drinks, Snack
Servings 2

Ingredients
  

  • 6 ounces silken tofu
  • ½ cup unsweetened almond or rice milk
  • ¼ cup Date Honey
  • 2 frozen bananas, peeled, sliced (about 2 cups)
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Instructions
 

  • Place tofu, almond milk, Date Honey, banana slices, cinnamon, and nutmeg in blender. Mix until smooth.
  • Yield: 2 servings (serving size: about 1 ½ cups)

Video

Notes

  • Remove peels before placing bananas in freezer. Put in a plastic zip-top bag until completely frozen.
  • Substitute tofu with avocado.
  • Instead of using Date Honey, soak 3-4 Medjool dates in warm water at room temperature for an hour before adding to blender.
  • You can also use firm tofu, but you may need to add water or almond milk so that the consistency is not too thick.

 

Baked Rice with Butternut Squash and Asparagus

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baked rice with butternut squash and asparagus

 

Baked Rice with Butternut Squash and Asparagus

This casserole-style dish is simple to make and requires minimal ingredients. Use a combination of brown and wild rice (per recipe instructions), or just use one or the other if that's all you have on hand. It's a win either way.
3.82 from 37 votes
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Course Main Course
Servings 8

Ingredients
  

  • 3 cups water
  • ½ cup brown rice
  • ½ cup wild rice
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon ground sage
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 ½ pounds butternut squash, peeled, seeded, and cut into 1-inch cubes (about 4 cups)
  • ½ pound asparagus spears, ends trimmed and cut into 1-inch pieces
  • 1 cup sliced onion, sliced pole to pole (see Recipe Notes)

Instructions
 

  • Preheat oven to 350 degrees. Rub a little olive oil along the sides and bottom of a 3-quart baking dish. Add water, rice, garlic, thyme, sage, salt, and pepper. Stir well.
  • Bake uncovered 30 minutes. Mix in squash, asparagus, and onions. Cook 30 minutes, stir, and then bake another 15 minutes, or until water is nearly all absorbed and rice is softened.
  • Yield: 8 servings (serving size: 1 cup)

Notes

  • 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 slices perpendicular to the equator of the onion.
  • Use 1 teaspoon dried crushed rosemary in place of the thyme and sage.

 

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)

 

Cool as a Cucumber Salad

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Cool as a Cucumber Salad

Cool as a Cucumber Salad

The best way to enjoy this refreshing summer salad is to use vegetables straight out of your garden or from your local Farmers Market. The salad tastes great as soon as you make it, but the flavors will be enhanced after letting it marinate in the refrigerator for a few hours. Serve Cool as a Cucumber Salad as a side dish for lunch or dinner.
4.25 from 4 votes
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Course Salad
Servings 8

Ingredients
  

  • 2 cups sliced cucumber, peeled peeled
  • 2 cups halved cherry tomatoes
  • 1/2 cup thinly-sliced red onion, sliced pole-to-pole see Recipe Notes
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon salt

Instructions
 

  • Place cucumbers, tomatoes, and onions in a 1-quart ceramic dish. Pour olive oil over all, and stir well to combine. Add dill and salt, and stir again.
  • Cover, and marinate 2 hours in refrigerator. Serve cold.
  • Yield: 8 servings (serving size: 1/2 cup)

Notes

  • 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 slices perpendicular to the equator of the onion.

 

Apricot-Nut Breakfast Bars

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Apricot-Nut Breakfast Bars

Apricot-Nut Breakfast Bars

Jump start your morning with a healthy breakfast, one that will fuel your body and give you energy for the day. Apricot-Nut Breakfast Bars can be made the night before so all you have to do is grab one for a quick, convenient breakfast. Enjoy your breakfast bar at room temperature or warm it for a few minutes in a toaster oven. Delish!
4 from 28 votes
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Course Breakfast, Dessert, Snack
Cuisine American
Servings 12

Ingredients
  

  • 1 ½ cups old-fashioned rolled oats
  • 2 tablespoons flaxseed meal
  • ½ cup unsweetened apple juice
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup almond butter, peanut butter, or other nut butter
  • ¼ cup Date Honey
  • ½ cup diced dried apricots
  • ¼ cup chopped macadamia nuts
  • 2 tablespoons raw sunflower seeds

Instructions
 

  • Preheat oven to 350 degrees. Toast oats in a large skillet over medium heat 5-7 minutes or until oats are golden, stirring frequently. Transfer to a large bowl, and add flaxseed meal, apple juice, olive oil, almond butter, and Date Honey. Mix until well combined. Stir in apricots, macadamia nuts, and sunflower seeds.
  • Press into an 8 by 8-inch square pan that has been lightly rubbed with olive oil. Bake 15-20 minutes. Let cool in pan on a wire rack for about 5 minutes. Cut into 2 x 2 ½-inch bars and serve.
  • Yield: 12 servings (serving size: 1 bar)

Notes

  • Store in an airtight container 3-4 days.
  • Substitute your favorite dried fruit for the apricots: blueberries, cherries, dates, figs, or raisins. Make sure, though, that the fruit doesn’t contain any added sugar (as cranberries sometimes do).

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
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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)

Grilled Veggie Kebabs

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Grilled Veggie Kebabs

Grilled Veggie Kebabs

Making kebabs is a fun way to have vegetables on the Daniel Fast.
No ratings yet
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Course Appetizer, Side Dish, Snack
Cuisine American
Servings 8

Equipment

  • 8 (10-inch) metal or wooden skewers (soak wooden ones in water for 15 minutes before using so that they don’t burn)

Ingredients
  

Marinade:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice or pineapple juice
  • 1 tablespoon soy sauce or soy sauce alternative see Recipe Notes
  • 1 clove garlic, minced
  • ¼ teaspoon ground ginger

Vegetables:

  • 16 cherry tomatoes
  • 16 white button mushrooms, stems removed
  • 1 red or green bell pepper, cut into 2-inch pieces (about 1 cup)
  • 1 yellow or orange bell pepper, cut into 2-inch pieces (about 1 cup)
  • 1 cup chopped onion, cut into 2-inch pieces
  • 1 cup zucchini, cut into 2-inch pieces

Instructions
 

  • Prepare marinade in small bowl, and set aside.
  • Place vegetables on skewers, alternating as you go. Set skewers in a 9x13-inch casserole dish, and brush vegetables with marinade. Cover, and let sit at room temperature 30 minutes. If you have any remaining marinade, reserve it to coat vegetables while cooking.
  • Preheat grill. Place skewers over medium heat and grill 10 minutes or until done, turning occasionally as needed.
  • Yield: 8 servings (serving size: 1 skewer)

Notes

  • Use Italian Salad Dressing or Orange Poppy Seed Salad Dressing as a marinade.
  • Other vegetable ideas are cucumbers, olives, potatoes, or yellow squash.
  • If using an indoor grill, you don't need to presoak the skewers.
  • Add firm or extra-firm tofu, cut into 2-inch cubes.
  • 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).
     

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!
4.47 from 28 votes
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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.