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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.
3.90 from 95 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

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 2 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.
4.44 from 60 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.
4.75 from 4 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.
3.82 from 22 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.
3.53 from 17 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.
3.93 from 54 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!
4.27 from 682 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

Soups & Smoothies

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Soups & Smoothies
The Daniel Fast provides a unique opportunity for you to grow closer to the Lord, but the benefits of the fast aren’t just spiritual. On the Daniel Fast, as you feed your soul with the truth of God’s Word, you also supply your body with with healthy, nutritious foods. Today, I’m highlighting two food categories: Soups and Smoothies.

Soups and smoothies are great options on the Daniel Fast because they’re:

  1. Filling.
  2. Packed with nutrients.
  3. Easy to digest.
  4. Simple to make.
  5. Delicious!

You can also be creative and adapt the recipes according to your own personal preference. For example, if a soup recipe calls for chickpeas but you’re not a fan, you can substitute another type of bean. Or if a smoothie lists a banana as an ingredient but you’re allergic, you can use another fruit instead. When it comes to Daniel Fast soup and smoothie recipes, the possibilities are endless. 

Soup

I love having soup at any time of the year. If it’s cold outside, a bowl of hot soup makes me happy, but I also enjoy soup in the spring or summer. Plus, when I make a pot of soup, I don’t have to cook lunch or dinner for a few days, which is always an added bonus! If you’re looking for classic soup recipes, I recommend Black Bean Minestrone or Vegetable Bean Soup. If you prefer something heartier, try Spicy Three-Bean Chili or Taco Soup. Two of my favorite Daniel Fast soup recipes are Spinach-Artichoke-Tomato Soup and Tuscan Soup.

Smoothies

Start your day off right by having a smoothie for breakfast, such as the Raspberry-Pecan Smoothie or Strawberry Fields Smoothie. Or, give yourself a mid-day boost with the Chanana Chiller or the Plum Good Smoothie. When experimenting with different smoothie flavors, use this handy checklist as a guide:

  1. Liquid – Water, unsweetened non-dairy milk (almond, coconut, rice, soy, etc.), 100% fruit or vegetable juice.
  2. Fruit – Bananas, blackberries, blueberries, cherries, kiwifruit, peaches, pears, raspberries, strawberries, etc.
  3. Greens – Kale, kelp powder, spinach, spirulina.
  4. Protein/Fat – Avocado, chia seeds, unsweetened coconut flakes, flaxseed meal, nuts/nut butters, unsweetened plant-based protein powder.

Another smoothie add-in you can use is steamed or lightly cooked vegetables, such as carrots, cauliflower, or zucchini. None of these veggies is too overpowering, so you most likely won’t even taste it when you’re using fruit. 

If you’re like me, you can easily get stuck in a recipe rut. But I hope that today’s post inspires you! Once you try a few of these soup and smoothie recipes, let me know what you think. I’d love to hear your feedback. Then before you know it, you’ll be coming up with your own Daniel Fast soup and smoothies recipes! 

 

Love Your Enemies

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Love

When Jesus said in Matthew 5:44, “Love your enemies,” who exactly did he mean? In elementary school, the enemy is the big, mean bully who picks on other kids. In adulthood, the enemy looks quite different.

What if the enemy is a former friend who betrayed you? Or a co-worker who seems determined to make you look bad? Or, worse yet, what if it’s someone in your family–a child, a sibling, or your spouse?

God’s command is the same: Love. No matter who the hostile person is, show them love. 

Extending love in the face of persecution isn’t easy, and it’s definitely not natural. In fact, it’s impossible without God’s help. Only through the power of the Holy Spirit can you show kindness to people who are hateful toward you.

When someone spews toxic words in your face or does horrible things to you, remember one thing: That person is not the enemy. The evil behavior they’re demonstrating comes from somewhere else. Actually, from someone else–from Satan, the father of lies. He is your real enemy. Satan is completely opposed to you and to all Christ followers. His goal is to destroy your joy, hope, peace, and faith. . . and, eventually, your life.
 
But the good news is: God is on your side! The Lord is your Defender, and he fights for you! So you don’t have to take revenge when people hurt you. You don’t need to come up with some plan to make them pay for what they did. Instead, take your pain to the Lord in prayer, and let him comfort you. Trade your seething anger for his perfect peace. 

God is patient with us. He knows sometimes it takes a few days for us to get to the point of surrender. But when we do, it’s a sweet time of letting go. You and I weren’t designed to carry the burdens of bitterness and resentment. Such emotions only cause more wounds and end up stunting spiritual growth.

Ask the Lord to reveal any unforgiveness in your heart. If he shows you something, confess it. Then, pray for anyone in your life you would classify as an enemy. Pray that person will know the love of God in a personal way.

Positioned for His Purpose

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Doors

Have you ever wanted to live somewhere else? In another state or even a different country? I have, especially this time of year. It’s winter in Missouri, and I’m not a fan of freezing temperatures.

The adventurous part of me would love to relocate. In fact, several years ago, my husband and I seriously thought about living closer to his parents, who live in New York. Justin flew out to Pennsylvania for a job interview. We dreamed about a new life together on the East Coast and began making plans to move.

But then we sensed the Lord putting the brakes on the whole idea. As much as we wanted to be near Justin’s family, we didn’t believe it was right for us to leave. We sensed God’s voice saying, “Stay.” So we did, and we’ve lived in Missouri for more than 20 years.

Looking back, I can see why the Lord kept us in Springfield. God has poured out countless blessings on our family in this place. We’ve also grown exponentially through trials, tragedies, and triumphs. Yes, God had specific plans for us here, some of which he is still working out. We won’t be going anywhere until he gives us the go-ahead.

Where you live is not an accident. Your address is not random at all. God’s Word is clear on this issue:

“From one man he made every nation of men, that they should inhabit the whole earth; and he determined the times set for them and the exact places where they should live” (Acts 17:26).

The Lord has strategically positioned you in a particular city and community. You are where you are for a reason. God has purposes in mind for you and people he wants you to reach.

Ask God to increase your passion for the people in your community. Start by being sensitive to the Holy Spirit’s leading when people who cross your path. If you’re at the grocery store, talk to the checkout person instead of texting. Thank a waitress for working so hard. Encourage a young mom who looks exhausted. Sometimes the smallest expressions of kindness open people’s hearts to the Lord.

Finally, thank God for where you live. Even if it’s not your first choice, trust the God who loves you. He has a plan for you there.

Pray for Your Leaders

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American flag
I’m embarrassed to admit I don’t pray regularly for the leaders of my country. I know I should, but I forget to do so, that is, unless some kind of tragedy occurs or our nation is facing a presidential election. 

When the apostle Paul wrote to Timothy, he encouraged him to intercede specifically for “kings and those in authority” (1 Tim. 1:1-2a). In fact, the Bible says he urged young Timothy to pray in this way. If it was important for them, it’s important for us as well.

Notice Paul didn’t say, “Pray for your leaders if you like them and agree with their policies.” Sometimes we find ourselves failing to intercede because of this reason. We don’t approve of the leader’s lifestyle, past, decisions, and/or political agenda. Instead of interceding, we grumble and complain.

God is calling us to a higher standard. He wants us to focus on advancing his kingdom by fighting on our knees.

“I urge you, first of all, to pray for all people. Ask God to help them; intercede on their behalf, and give thanks for them. Pray this way for kings and all who are in authority so that we can live peaceful and quiet lives marked by godliness and dignity” (1 Tim. 2:1-2 NLT).

The next two verses explain why this intercession is crucial:

“This is good and pleases God our Savior, who wants everyone to be saved and to understand the truth” (1 Tim. 2:3-4 NLT).

When we pray faithfully for our leaders, we do a good, God-honoring thing. It pleases the Lord because His desire is for all people to experience his salvation and to understand his Word.

If you want revival in your land, pray for your leaders. Thank the Lord for the men and women he has placed in authority over you. Ask God to give them wisdom, strength, and a heart to know him. The Lord will certainly hear your prayer and bless your obedience.