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Broiled Polenta Squares

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broiled polenta squares

Broiled Polenta Squares

Broiled Polenta Squares has the taste of cornbread but with bit of crunch to it. Polenta is a popular food dish that is common in Italian cooking. It's made from ground cornmeal, which is then boiled in water to create a porridge-like substance. You can enjoy polenta right off the stove while it's hot or you can bake it for a crispier texture.
3.82 from 32 votes
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Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 9

Ingredients
  

  • 6 cups water
  • 1 teaspoon salt
  • 2 1/2 cups yellow cornmeal
  • 1 teaspoon dried basil or oregano
  • 1/2 teaspoon garlic powder

Instructions
 

  • Heat water to boiling in a large saucepan. Add salt. Reduce heat to bring water to a simmer; slowly pour polenta in a thin stream into the saucepan. Stir constantly with a whisk to prevent clumping. After adding all the polenta, stir with a wooden spoon until the polenta is thick and pulls away from the sides of the pan; this may take 15-20 minutes. For best results, stir constantly until the polenta has reached this consistency. Add basil and garlic powder. Stir well.
  • Wet a paper towel, and rub the bottom and sides of a 9 x 13-inch casserole dish with water to prevent sticking. Once polenta has cooked, transfer it to the dish. With a rubber spatula, press polenta until it is well packed. Cover with plastic wrap and refrigerate 2 hours or until completely cooled.
  • Preheat oven to broil setting. Using a paper towel, rub a large 11 x 17-inch baking sheet with olive oil and set aside. Remove casserole dish from refrigerator and cut polenta into 2 ½-inch squares.
  • Place squares on prepared baking sheet, and place 3-4 inches under broiler. Bake 15 minutes, flip, and bake 15 minutes more. Both sides should be crispy before serving.
  • Yield: 9 servings (serving size: 2 squares)

Notes

Black Bean Dip

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black bean dip

Black Bean Dip

Black Bean Dip is mighty and meaty, with just a hint of rosemary. It can be enjoyed warm or chilled.
Black beans, or turtle beans, are commonly used on the Daniel Fast. Combine them with a whole grain, such as brown rice or quinoa, and you have a high quality protein dish. Black beans are also low on the glycemic index, which means that your blood sugar level does not rise too rapidly after eating them (especially beneficial for individuals with diabetes, insulin resistance, or hypoglycemia).
4.34 from 3 votes
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Course Appetizer, Side Dish, Snack
Cuisine American
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced red bell peppers (about 1 large pepper)
  • 1 clove garlic, minced
  • 1/2 cup water
  • 2 15.5-ounce cans black beans, rinsed and drained
  • 2 tablespoons fresh parsley or 1 ½ teaspoons dried parsley
  • 1/2 teaspoon dried crushed rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Add onions and red peppers, and cook until onion is soft and translucent. Stir in garlic, and cook for 30 seconds, stirring frequently so garlic doesn’t burn.
  • Place water and 2 cups beans in food processor or blender; process until smooth. Pour the pureed beans into skillet and stir.
  • Add the remaining beans, parsley rosemary, salt, and pepper. Reduce heat to low and cook 15 minutes, stirring occasionally. Transfer to a serving dish and serve warm.
  • Yield: 6 servings (serving size: about 1/2 cup)

Notes

Strawberry Spinach Salad

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Strawberry-Spinach Salad

Strawberry Spinach Salad

Once you've been on the Daniel Fast for about a week, your taste buds come to life because they're not being dulled by additives, preservatives, extra sodium, and just plain junk food. One particular difference that most people notice right away is the sweetness of fruit. Because you aren't consuming any added sugars, eating fruit becomes a whole new experience. 
I hope that the healthy eating habits you are developing right now will continue even after your fast is completed. Enjoy this light-tasting, spinach salad loaded with lovely, luscious strawberries.
4.50 from 2 votes
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Course Salad
Servings 4

Ingredients
  

  • 8 cups torn fresh spinach, loosely packed
  • 2 cup chopped strawberries
  • 4 teaspoons sunflower seed kernels
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon poppy seeds
  • Apple-Cinnamon Salad Dressing

Instructions
 

  • For each serving, place 2 cups spinach and 1/2 cup strawberries on each salad plate. Sprinkle 1 teaspoon sunflower seeds, 1/4 teaspoon sesame seeds, and 1/8 teaspoon poppy seeds on top. Drizzle Apple-Cinnamon Salad Dressing over all, and serve.
  • Yield: 4 servings (serving size: about 1 1/2 cups)

 

Stuffed Acorn Squash

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stuffed acorn squash

Stuffed Acorn Squash

When my friend, Rana, returned from Israel, she commented on how an Israeli breakfast is typically vegetable-based, which is a far cry from the standard American menu. Our most popular breakfast choices are often sugar- and /or fat-laden: cereal, bagels, doughnuts, pancakes with butter and maple syrup, Pop-Tarts, bacon and eggs, etc. Her observation gave me an idea for a Daniel Fast breakfast dish, and this recipe was the result. It's made with apples and raisins, which satisfies your desire for something sweet. Plus, it fills you up and gives you energy for the day!
3.70 from 10 votes
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Course Breakfast, Main Course
Servings 4

Ingredients
  

  • 2 acorn squash, unpeeled
  • 1/2 cup quinoa
  • 1 1/2 cups unsweetened apple juice or water
  • 1 cup chopped apple
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 cup chopped pecans
  • 1/4 cup raisins
  • 1/4 cup golden raisins

Instructions
 

  • Preheat oven to 375 degrees. Cut squash in half lengthwise, and scoop out seeds. Place halves, cut side down, in a large baking dish. Pour in enough water to bring water to about 1/4-inch deep. Bake 40 minutes.
  • While squash is cooking, rinse quinoa under cold running water in a fine-mesh strainer until juices run clear. Transfer quinoa to a small saucepan, and add apple juice or water, apples, cinnamon, ground cloves, and nutmeg. Heat to boiling. Reduce heat to low, and cover. Simmer gently with lid tilted for 20 minutes or until nearly all of the liquid is absorbed. Stir in pecans and raisins, and set aside until squash is done.
  • Remove squash from oven, and turn halves over. Stuff each squash half with about 1/2 cup apple-quinoa mixture (depending upon the size of the squash, you may have some mixture left over, which makes a great side dish). Bake 10 minutes.
  • Yield: 4 servings (serving size: 1/2 acorn squash with filling)

Notes

  • Substitute brown rice for the quinoa.
  • Use 1/4 cup chopped dates and 1/4 cup chopped apricots instead of the raisins.
    Sprinkle each stuffed squash half with unsweetened shredded coconut just before serving.
  • Enjoy as a warm breakfast, dessert, or side dish.

 

 

Garden Quinoa

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garden quinoa

 

Garden Quinoa

This light-tasting dish can be enjoyed as a main course meal or a side.
5 from 5 votes
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Course Main Course, Side Dish
Servings 6

Ingredients
  

  • 1/2 cup quinoa
  • 1 cup water
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup diced red onions
  • 1-2 cloves garlic, minced (use 2 if you like a strong garlic flavor)
  • 1/2 cup chopped asparagus spears
  • 1/2 cup diced red bell peppers
  • 1/2 cup diced tomatoes
  • 2 tablespoons pine nuts
  • 1/4 cup chopped fresh parsley
  • 1 1/2 tablespoons chopped fresh oregano or 1 tsp dried oregano
  • 1/4 teaspoon salt

Instructions
 

  • Rinse quinoa under cold running water in a fine-mesh strainer until juices run clear. Transfer quinoa to a small saucepan, and add water. Heat to boiling. Reduce heat to low, and cover. Simmer gently with lid tilted for 20 minutes or until nearly all of the liquid is absorbed.
  • While quinoa is cooking, heat olive oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Stir in garlic, and cook for 1 minute. Add asparagus, red peppers, and tomatoes, squeezing tomatoes with your hands to release their juices into the skillet. Cook over low heat for 5-8 minutes.
  • Add cooked quinoa to skillet, and stir in pine nuts, parsley, oregano, and salt. Stir well, and cook until heated thoroughly. Serve. 
  • Yield: 6 servings (about 1/2 cup)

Notes

  • Can also be served as a side dish (served warm or chilled).
  • Add chickpeas to boost protein content.
  • Other vegetable ideas: artichokes, broccoli, carrots, celery, green beans, or mushrooms.

 

Green Beans with Rays of Sunshine

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Green Beans with Rays of Sunshine

Green Beans with Rays of Sunshine

I made this recipe for the first time on a day in March. The weather was turning warmer, and I had major spring fever. That night, when I served the green beans at dinner, I told my husband I was having trouble coming up with a creative name to describe this dish. He took one look and immediately blurted out, "Green Beans with Rays of Sunshine." I liked it, and so the name stuck.
3 from 2 votes
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Course Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 1 pound fresh or frozen green beans
  • 1 yellow bell pepper, seeded and cored
  • 1/2 tablespoon extra-virgin olive oil
  • 1/4 cup minced onion
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Steam green beans 20-22 minutes or until tender crisp (you may also boil in a large saucepan 8-10 minutes). While green beans are cooking, shred yellow pepper in a food processor (use shredder attachment) or by hand. Drain any liquid, and set aside.
  • When green beans are done cooking, heat olive oil in a large skillet over medium heat. Add onions and yellow pepper. Cook until onions are soft and translucent. Add green beans, dill, salt, and pepper. Stir well, and serve immediately.
  • Yield:  6 servings (serving size: about 1/2 cup)

Notes

Lentil Spinach “Meatballs”

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lentil-spinach meatballs

Lentil-Spinach "Meatballs"

Whenever I do the Daniel Fast, I typically make at least one batch of these plant-based meatballs. The beautiful green pigmentation you see is from the spinach, which contains chlorophyll (rich in vitamins A, C, K, and E). Also, the lentils and walnuts add a nice amount of protein, making this dish one that's full of nutrients your body needs.
3.17 from 12 votes
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Course Main Course
Servings 8

Ingredients
  

  • 1/2 cup dry lentils, sorted and rinsed
  • 1 1/2 cups Vegetable Broth or water see Recipe Notes
  • 1/2 cup diced onion, divided
  • 1 clove garlic, minced
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 cup finely chopped white button mushrooms
  • 1/2 10-ounce package frozen chopped spinach, thawed, squeezed dry
  • 1/2 cup brown rice flour or oat flour see Recipe Notes
  • 2 tablespoons finely chopped walnuts
  • 2 tablespoons flaxseed meal
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Instructions
 

  • Place lentils and broth in a medium saucepan and bring to a boil. Lower heat, and add 1/4 cup onions and garlic. Cover, and simmer with lid tilted for 45 minutes.
  • Preheat oven to 350 degrees. While lentils cook, heat olive oil over medium-low heat in a large skillet. Add remaining 1/4 cup onions, mushrooms, and spinach. Cook 5 minutes, stirring frequently. Set aside.
  • When lentils are done cooking, drain and stir into onion-mushroom-spinach mixture. Add oat flour, walnuts, flaxseed meal, basil, parsley, garlic powder, and salt. Stir well. Transfer to a food processor or blender and process 10-15 seconds or until smooth. Form mixture into balls (about 2 tablespoons per ball) and place on an 11 by 17-inch baking dish that has been rubbed with olive oil. Bake 30 minutes.
  • Yield: 8 servings (serving size: 2 meatballs)

Video

Notes

  • To sort lentils, spread them in a single layer on an 11 x 17-inch baking sheet. Look for discolored or misshapen beans, and discard any unwanted debris. Place good lentils into a colander and rise thoroughly with warm water.
  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup old-fashioned oats will yield about 3/4 cup ground oats).
  • Serve alone as an appetizer or as part of a main dish.
  • Make a Daniel Fast spaghetti and meatballs dish by topping with Classic Tomato Sauce and brown rice, spaghetti squash, or whole grain pasta.
  • 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.

 

Classic Tomato Sauce

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classic tomato sauce

Classic Tomato Sauce

Making your own sauce is not as difficult and intimidating as it may seem. Yes, buying a jar or can of spaghetti sauce is more convenient, but the taste doesn't even compare to homemade. Plus, store-bought is often overloaded with sodium and preservatives. Classic Tomato Sauce doesn't take much time at all to put together, and once you taste it, you'll feel like a true gourmet Italian chef.
3.63 from 8 votes
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Course Main Course, Side Dish
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced minced
  • 1 29-ounce can tomato purée
  • 1 6-ounce can tomato paste
  • 1/2 cup water
  • 1 bay leaf
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in a large skillet, and add onion. Cook until soft and translucent. Stir in garlic, and 30 seconds, stirring constantly so garlic doesn't burn.
  • Add remaining ingredients, and cook, uncovered, over low heat for 30 minutes. Discard bay leaf before serving.
  • Yield: 8 servings (serving size: about 1/2 cup)

Notes

  • Substitute a can of crushed tomatoes for the purée.
  • Add diced green peppers, sliced mushrooms, and/or sliced olives.
  • Serve with Lentil-Spinach Meatballs and brown rice, lentils, spaghetti squash, or whole grain pasta.
  • When tomatoes are in season, substitute tomato purée with fresh, ripe tomatoes, and mix in food processor until smooth.

 

Green Salsa Bean Dip

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Green Salsa Bean Dip

Green Salsa Bean Dip

Green Salsa Bean Dip takes minutes to make. Five ingredients. Minimal prep and clean up. Healthy. Filling. And, just plain good.
No ratings yet
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Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 16

Equipment

  • Food processor

Ingredients
  

  • 15.5-ounce can great northern beans, rinsed and drained
  • 1 10-ounce can diced tomatoes and green chilies, undrained
  • 2 cups chopped kale or spinach, lightly packed
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt

Instructions
 

  • Place all ingredients in a food processor and blender. Process until smooth.
  • Yield: 16 servings (serving size: about 2 tablespoons)

Notes

  • Serve with fresh vegetables and/or baked tortilla chips.
  • Stir a couple of tablespoons into your salad instead of using an oil-based dressing.
  • Kale is a leafy green vegetable with a fibrous stalk and ruffled leaves. To prepare kale, remove and discard tough stems and use only the leaves.

Delicata Squash Rings

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baked delicata squash rings

Delicata Squash Rings

When it comes to squash, most people tend to limit themselves to summer squash and zucchini, not realizing they're missing out on some of the sweetest vegetables God has created - winter squash. The most popular varieties are acorn squash, butternut squash, delicata squash, and spaghetti squash.
This recipe features delicata squash, also known as peanut squash or sweet potato squash. It's an oblong-shaped vegetable with a cream-colored, green striped skin. Delicata squash is mild tasting and fairly sweet with a nice, buttery texture, similar to that of sweet potatoes.
No ratings yet
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Course Side Dish
Servings 4

Ingredients
  

  • 2 delicata squash. about 1 1/2 to 2 pounds, unpeeled
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to 425 degrees. Cut squash into 1/2-inch rings. Scoop out seeds and pulp from the middle of each ring and discard (a small ice cream scoop or melon baller works well).
  • Lightly spray or rub a baking sheet with olive oil, and place rings on sheet (or use a silicone mat). Do not overlap. Mix olive oil, parsley, thyme, salt, and pepper in a small bowl. Using a basting brush, spread olive oil mixture on both sides of rings.
  • Bake 15 minutes. Flip, and bake 10 minutes more or until golden brown and tender.

Notes

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.
4.45 from 9 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

 

Rockin’ Rosemary Turnips

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Rockin' Rosemary Turnips

Rockin' Rosemary Turnips

If you like mashed potatoes, chances are you'll fall in love with this new and exciting twist on an old favorite. Rockin' Rosemary Turnips is a dish is packed with flavor and nutrients. Topped off with caramelized onions, it's absolutely irresistible. Trust me.
Turnips are loaded with Vitamin C. Plus, they provide only 1/3 of the calories of an equal amount of potatoes. Need I say more? Go get some turnips, and get cooking!
No ratings yet
Print Recipe
Course Side Dish
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup thinly sliced onions
  • 1 pound turnips, peeled and quartered
  • 1 clove garlic, minced
  • 1/2 teaspoon crushed rosemary, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in large skillet over medium-low heat. Add onions, and stir to coat with olive oil. Cook 15 minutes, or until slightly browned.
  • While onions are cooking, boil or steam turnips for 20 minutes or until tender. Mash until smooth (like mashed potatoes), and stir in 1/4 tsp rosemary. Keep warm.
  • Add garlic and the other 1/4 tsp rosemary to onion in skillet. Cook 1-2 minutes, and serve with mashed turnips. Serve.
  • Yield: 4 servings (serving size: about 1/2 cup)

Notes

  • Substitute Russet baking potatoes for turnips.