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Super Easy Guacamole

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super easy guacamole

Super Easy Guacamole

When I was younger, I wouldn't have touched guacamole with a 10-foot pole. Now, I eat it nearly every day. Sometimes I go gourmet and whip up a big bowl of Guacamole with a Little Kick. But most of the time I make this simple recipe, which takes minutes to prepare.
5 from 2 votes
Print Recipe
Course Snack
Servings
Calories 148 kcal

Ingredients
  

  • 5 medium avocados
  • 2 tablespoons lime juice
  • ½ - 1 teaspoon salt, according to taste

Instructions
 

  • Cut the avocados in half and remove the pit (just gently squeeze till it pops out). Use a large spoon to scoop the fruit into a medium-sized bowl. Add the lime juice and salt. Mash with a fork to desired consistency.
  • Yield: 8 servings (serving size: about ¼ cup)

Notes

  • Add 1/2 teaspoon garlic powder.
  • Add 1/4 cup Salsa.
  • Use as a dip with fresh vegetables.
  • Spread on top of Chipotle Black Bean Burgers.
  • The trick to perfect guacamole is ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is n­o give, the avocado is not ready yet and will not taste good. If there is a lot of give, the avocado is ripe. Beware of too much softness, though, because that usually means the avocado may be over ripe and won’t taste good.

Nutrition

Calories: 148kcalCarbohydrates: 8gProtein: 2gFat: 14gSugar: 1gCalcium: 1mg

Sweet and Spicy Mixed Nuts

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Sweet and Spicy Mixed Nuts

Sweet and Spicy Mixed Nuts

This recipe takes the wonderful flavor of nuts to a whole new level. You'll love the combination of a little sweetness and a tad bit of spice. A great snack for the Daniel Fast or any time you need a protein boost.
4.80 from 5 votes
Print Recipe
Course Snack
Servings
Calories 196 kcal

Ingredients
  

  • ½ cup raw almonds
  • ½ cup raw pecans
  • ½ cup raw walnut halves
  • 1 tablespoon Date Honey
  • 1 tablespoon water
  • 1 teaspoon extra-virgin olive oil
  • ½ teaspoon chipotle chile seasoning
  • ¼ teaspoon salt

Instructions
 

  • Preheat oven to 250 degrees. Line an 11 x 17-inch baking sheet with parchment paper (or use a silicone mat) and set aside. Put nuts in a large bowl. In a separate smaller bowl, mix Date Honey, water, olive oil, chipotle chile seasoning, and salt. Use a fork or small whisk to combine. Pour over nuts, and stir until well coated.
  • Spread nuts evenly on baking sheet. Bake 1 hour, stirring about halfway through cooking time.
  • Cool and serve. Store in an airtight container.
  • Yield: 6 servings (serving size: about ¼ cup)

Notes

  • Substitute any of the listed nuts with Brazil nuts, cashews, hazelnuts, or peanuts.
  • Use red cayenne pepper in place of the chipotle chile seasoning (you may want to decrease the amount a little unless you like super spicy food!).
  • This recipe can easily be doubled.
 

Nutrition

Calories: 196kcalCarbohydrates: 7gProtein: 4gFat: 18gFiber: 3gSugar: 5gCalcium: 4mg

Silician Beans and Rice

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Sicilian Beans and Rice

Sicilian Beans and Rice

Italy is a placed I've always wanted to visit. In fact, I plan to travel there someday with my husband before we're both too old to enjoy it! One particular region of Italy has a long history of producing noted cuisines. Because of their reputation for quality food, Sicily is often referred to as "God's Kitchen." Some of the best recipes in the world come from this area. This recipe is a tribute to my husband's Italian heritage. I hope I can make the Sicilians proud with this dish. It contains many of their most-loved ingredients - garlic, tomato sauce, basil, parsley, and fennel. You might be surprised to see rice in this recipe, but, believe it or not, Italians do take a break from pasta to enjoy other foods!
3.25 from 12 votes
Print Recipe
Course Main Course
Servings
Calories 198 kcal

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 1 15.5-ounce can black beans, rinsed, drained, slightly mashed
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
  • 1 teaspoon fennel seed
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups cooked brown rice

Instructions
 

  • Heat olive oil in a large skillet, and add onions. Cook until soft and translucent. Stir in garlic, and cook 30 seconds, stirring constantly so garlic doesn’t burn. Add remaining ingredients, and cook, uncovered, over low heat for 30 minutes. To serve, place ½ cup rice in a bowl or on a plate, and top with ½ cup beans.
  • Yield: 8 servings (serving size: about ½ cup beans and ½ cup rice)

Notes

  • Instead of brown rice, use quinoa or whole grain pasta.
  • Top with sliced olives.

Nutrition

Calories: 198kcalCarbohydrates: 40gProtein: 7gFat: 2gFiber: 7gSugar: 4gCalcium: 3mg

 

Pumpkin Spice Bars

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Pumpkin Spice Bars

Pumpkin Spice Bars

4.34 from 15 votes
Print Recipe
Course Dessert, Snack
Servings
Calories 142 kcal

Ingredients
  

  • 1 cup cooked sugar pumpkin
  • 1 cup almond meal
  • ½ cup sliced banana (about 1/2 large banana)
  • ¼ cup Date Honey
  • 1 tablespoon flaxseed meal
  • 1 teaspoon pumpkin pie spice
  • ¼ cup finely chopped walnuts

Instructions
 

  • Preheat oven to 350 degrees. Place pumpkin, almond meal, banana, Date Honey, flaxseed meal, and pumpkin pie spice in a food processor or blender. Purée until smooth. Stir in walnuts, and pour into an 8 x 4 x 2 1/2-inch bread loaf pan (small size). Use a spatula to smooth mixture into an even layer.
  • Bake 45-50 minutes. Remove from oven, and let cool for about 5 minutes. Cut the loaf vertically down the middle, and then horizontally to make 16 bars (2 x 1-inch each).
  • To bake a sugar pumpkin: Preheat oven to 375°F. Remove stem from pumpkin, and cut pumpkin in half. Scoop out pulp and seeds. Discard (or set aside if you want to keep the pumpkin seeds). Using a basting brush, rub olive oil across surface of pumpkin (use about ½ tablespoon total).
  • Place halves on a baking sheet, cut sides up. Bake about 1 hour, or until pumpkin is tender when pierced with a fork. Remove from oven, and let sit on baking sheet until cool enough to handle, about 10-15 minutes.
  • Yield:  8 servings (serving size: about 2 bars)

Notes

  • Use 1 cup canned pumpkin instead of 1 cup cooked sugar pumpkin.
  • If you don’t have a food processor or blender, you can mix the ingredients by hand. Just make sure the pumpkin and banana are well mashed.
  • You can also use an 8 x 8-inch pan. However, your bars will not be as thick, and the baking time will be 30-35 minutes.
  • Substitute pecans for the walnuts.
  • Add raisins or chopped dates.

Nutrition

Calories: 142kcalCarbohydrates: 11gProtein: 4gFat: 10gSugar: 5gCalcium: 4mg

 

Pumpkin-Coconut Soup

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Pumpkin Coconut Soup

Pumpkin-Coconut Soup

When a recipe calls for pumpkin or pumpkin purée, many people resort to opening a can. For a long time, I was guilty of such culinary craziness -- choosing convenience over nutrition and flavor. However, now that I've tasted the difference between canned pumpkin and fresh, I don't think I can ever go back. There is simply no comparison!
Baking a pumpkin isn't difficult at all. Just break off the stem, put the pumpkin in the oven, and cook it for an hour. The best pumpkins for baking are sugar pumpkins, the pint-sized versions of the larger varieties used for jack-o-lanterns. Not only are these orange beauties adorable, they're also wonderfully delicious! This recipe features the sweetness of a roasted sugar pumpkin, combined with the rich, velvety texture of coconut milk.
No ratings yet
Print Recipe
Course Soup
Servings
Calories 125 kcal

Ingredients
  

  • 1 small sugar pumpkin, about 2 ½ -3 pounds
  • 1 tablespoon extra-virgin olive oil, divided
  • ½ cup red onion, chopped
  • 1 clove garlic, minced
  • 1 14.5-ounce can coconut milk
  • 1 teaspoon dried ginger
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • Toasted pepitas
  • Finely chopped pistachios

Instructions
 

  • Preheat oven to 375 degrees. Remove stem from pumpkin, and cut pumpkin in half. Scoop out pulp and seeds. Discard (or set aside if you want to keep the pumpkin seeds). Using a basting brush, rub olive oil across surface of pumpkin (use about ½ tablespoon total). Place halves on a baking sheet, cut sides up.
  • Bake about 1 hour, or until pumpkin is tender when pierced with a fork. Remove from oven, and let sit on baking sheet until cool enough to handle, about 10-15 minutes. Using a large spoon, remove pumpkin flesh and place in a food processor or blender. Purée until smooth. Set aside.
  • Heat 1/2 tablespoon olive oil over medium heat in a saucepan, and add onions. Cook until onions are soft and translucent. Add garlic, and cook for 30 seconds, stirring constantly so garlic doesn’t burn.  Add puréed pumpkin, coconut milk, ginger, salt, and pepper. Bring to a boil. Lower to medium heat, and cook, uncovered, about 20 minutes.
  • To serve, sprinkle pumpkin seeds and/or pistachios across surface of soup.
  • Yield: 8 servings (serving size: about 3/4 cup)

Notes

  • For a more intense coconut flavor, sprinkle toasted unsweetened coconut flakes on each serving.
  • Substitute dried ginger for fresh minced ginger root (about 1 1/2 - 2 teaspoons).
  • Use light coconut milk instead of regular and save about 50 calories per serving.

Nutrition

Calories: 125kcalCarbohydrates: 7gProtein: 2gFat: 11gSugar: 2gCalcium: 2mg

 

Frozen Banana Bars

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frozen banana bars

Frozen Banana Bars

If I get a craving for something sweet when I'm on a Daniel Fast, I like to whip up a quick batch of these Frozen Banana Bars. It doesn't get much easier than this recipe. Only three ingredients. No baking involved. Minimal clean up. Trust me. This one's a keeper!
3.34 from 3 votes
Print Recipe
Course Dessert, Snack
Servings
Calories 111 kcal

Ingredients
  

  • 2 medium bananas, peeled, sliced (about 2 cups)
  • 1 cup roughly chopped dates
  • 1 cup roughly chopped raw cashews

Instructions
 

  • Place bananas, dates, and cashews in a food processor or blender. Process about 30 seconds or until smooth.
  • Transfer to an 8 x 8-inch baking dish. Place in freezer 3-4 hours or until firm. To serve, cut into 2 x 2 1/2 –inch bars and serve. Store in freezer.
  • Yield: 12 servings (serving size: 1 bar)

Nutrition

Calories: 111kcalCarbohydrates: 19gFat: 4gSugar: 12gCalcium: 2mg

 

Eggplant Caviar

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Eggplant Caviar

Eggplant Caviar

I have never eaten caviar, which is considered to be somewhat of a luxury food. Even if I had the chance to try it, I’m not sure I would. I just can’t get past the fact that caviar is “ripe, egg masses of fish.” Fish eggs don’t sound too appetizing, but I’m sure many people would insist they're actually quite good. Even though regular caviar isn’t part of the Daniel Fast, you can easily substitute the eggs with eggplant for a tasty vegan version of this expensive delicacy.
4.20 from 5 votes
Print Recipe
Course Snack
Servings

Ingredients
  

  • 1 small eggplant (about 1 – 1 ½ pounds)
  • ½ tablespoon extra-virgin olive oil
  • ¼ cup red onion, diced
  • 1 clove garlic, minced
  • ½ cup canned chickpeas, drained
  • ½ cup chopped fresh tomato, unpeeled and unseeded
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt

Instructions
 

  • Preheat oven to 450 degrees. Wash eggplant and dry thoroughly. Poke holes across surface of eggplant with a fork, and place on a baking sheet. Bake 20-25 minutes or until the skin is darkened and eggplant is tender. Remove from oven and set aside until cool enough to touch.
  • While eggplant is cooling, heat olive oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Add garlic, and cook one minute, stirring constantly so garlic doesn’t burn. Stir in chickpeas, tomatoes, basil, parsley, lemon juice, and salt.
  • Scoop out pulp from eggplant and add to skillet. Cook about 5 minutes or until heated through. Transfer mixture to a food processor or blender, and puree to reach desired consistency. For a chunkier texture, pulse food processor or blender a few times. For a smoother texture, process about 30 seconds. Serve immediately or let sit at room temperature for a few hours to allow flavors to blend.
  • Yield: 6 servings (serving size: about ¼ cup)

Notes

  • Serve warm or cold.
  • Mix with brown rice or quinoa for a main dish or side dish recipe.
  • Use as a spread with Romaine Wraps.
  • Enjoy as a dip with fresh vegetables.

 

Summer Breeze Salad

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Summer Breeze Salad

Summer Breeze Salad

When it comes to holiday gatherings with my family, I'm often asked to bring some sort of salad, and it's usually Mandarin Orange Salad. Even though it's healthy, it does contain vinegar and sugar. Summer Breeze Salad is the Daniel Fast friendly version of my signature dish.
3.20 from 10 votes
Print Recipe
Course Salad
Servings

Ingredients
  

  • 2 cups chopped romaine lettuce, packed packed
  • 2 cups spinach leaves, stems removed, torn, packed stems removed, torn, packed
  • 3 clementines, peeled, separated into segments, halved (about 2 ½ cups)
  • ½ cup sliced celery
  • ¼ cup chopped green onions
  • ¼ cup slivered almonds
  • 2 tablespoons raw sunflower seed kernels

Lemon-Parsley Salad Dressing

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried parsley flakes (or 1 tablespoon chopped fresh parsley)
  • 1/8 teaspoon salt

Instructions
 

  • In a large bowl, combine lettuce, spinach, clementine segments, celery, green onions, almonds, and sunflower seed kernels. Set aside.
  • To make dressing, all ingredients to a glass bowl, and use a whisk to stir. Pour dressing over salad, and toss before serving.
  • Yield: 4 servings (serving size: about 1 ½ cups)

Notes

  • Substitute clementines with fresh mandarin or navel oranges.
  • Another option is to use Orange-Poppy Seed Salad Dressing.
  • Use raw pumpkin seeds (pepitas) instead of sunflower seeds (or use both).

Green Bean Casserole

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green bean casserole

Green Bean Casserole

Without any sort of a plan when on the Daniel Fast, you can easily get overwhelmed by the food guidelines. Some people, for the sake of simplicity, resort to eating the same foods over and over again. That's one of the reasons I wrote my book, The Ultimate Guide to the Daniel Fast. I wanted not only to provide spiritual encouragement and guidance for the fast but also to equip people with great-tasting recipes. My book and website contain hundreds of dishes that many people choose to enjoy even when they're not on the Daniel Fast! In this recipe, brown rice is combined with lentils, which forms a complete protein (all the essential amino acids are present in the proper amounts). It's important to choose dishes such as this one to ensure you're taking in adequate amounts of this necessary nutrient.
4.89 from 9 votes
Print Recipe
Course Main Course
Servings

Ingredients
  

  • 1 cup brown rice
  • 4 cups water, divided
  • ½ cup lentils, rinsed and sorted
  • 3 cups fresh or frozen green beans, cut into 1-inch pieces
  • 1 14.5-ounce can diced tomatoes
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 2 teaspoons dried basil
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees. Combine cooked rice, cooked lentils, green beans, tomatoes, onions, garlic, basil, and salt. Stir well, and then transfer to a a 9 x 13-inch casserole dish. Bake 30 minutes.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

  • If using fresh green beans, steam or boil them for 15 to 20 minutes before baking.

Sweet Potato Hash Browns

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sweet potato hash browns

Sweet Potato Hash Browns

The recipe is simple and requires only three ingredients. The best part is, you can enjoy these tasty browns for breakfast or a side dish (or an afternoon snack).
3.08 from 13 votes
Print Recipe
Course Breakfast, Side Dish
Servings

Ingredients
  

  • 1 ½ pounds sweet potato, peeled, shredded
  • 1 cup chopped onion
  • 4 teaspoons extra-virgin olive oil, divided

Instructions
 

  • Mix sweet potatoes and onions in a large bowl. Heat 2 teaspoons olive oil over medium-low to medium heat in a large skillet. Add about half of the sweet potatoes and onions, and stir to coat. Press with a spatula to flatten. Cook about 7-8 minutes; do not stir.
  • Flip, and cook another 3-5 minutes. Remove from skillet, and set aside. Repeat to cook remaining vegetables. When done, combine the two batches in the skillet. Cook another 2-3 minutes, stirring occasionally. Serve immediately.
  • Yield: 8 servings (serving size: about ½ cup)

Video

Notes

  • To shred potatoes, it's best to use a food processor (shredding disc attachment), although you can do it by hand.
  • Use a combination of sweet potatoes and Yukon Gold or russet potatoes.
  • Makes a great breakfast dish.

Pumpkin Hummus

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pumpkin hummus

Pumpkin Hummus

Adding pumpkin to hummus not only makes it more flavorful but also more nutritious.
No ratings yet
Print Recipe
Course Snack
Servings

Ingredients
  

Instructions
 

  • Prepare Hummus as directed. Keep Hummus in food processor, and add pumpkin. Puree for 30 seconds or until mixture is well blended. Transfer to a medium-sized bowl. Refrigerate, or serve immediately.
  • Yield:  10 servings (serving size: about 1/4 cup)

Notes

  • Use as a dip with fresh vegetables, such as celery sticks, carrots, sugar snap peas, zucchini slices, and/or bell peppers.
  • Serve with Ultimate Nut and Seed Crackers or Sesame Seed Rice Crackers.
  • 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.

 

Baked Falafel with Lemon-Tahini Sauce

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Baked Falafel w/ Lemon-Tahini Sauce

Baked Falafel with Lemon-Tahini Sauce

Falafel (pronounced "fell-off-uhl") is a popular Middle Eastern dish made from spiced chickpeas and/or fava beans. It’s typically ground into a paste, shaped into a ball or disc, and then deep fried. However, since fried foods are off limits on the Daniel Fast, this recipe is a baked version.
4.50 from 20 votes
Print Recipe
Course Main Course
Cuisine Mediterranean
Servings

Ingredients
  

  • 1 15.5-ounce can chickpeas, rinsed and drained
  • ½ cup brown rice flour
  • ¼ cup diced red onion
  • 2 tablespoons chopped fresh parsley or 1 1/2 tsp dried parsley
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons water
  • 1 garlic clove, minced
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • Optional toppings: Chopped lettuce, tomatoes, red onion, and/or cucumbers

Lemon-Tahini Sauce

  • ¼ cup tahini
  • Juice of one lemon (about ¼ cup)

Instructions
 

  • Preheat oven to 400 degrees. Mix ingredients in food processor for about 30 seconds, scraping sides as necessary. When mixture is well combined with a thick, pasty texture, use a 1/3 cup measuring cup to form into balls. Flatten into patties Bake 15 minutes. Flip, and cook another 15 minutes or until crispy on the outside.
  • While falafel is baking, make sauce. Whisk tahini and lemon juice in a small bowl, and set aside. To serve, spread about 1 tablespoon Lemon-Tahini Sauce over each falafel patty. Top with chopped lettuce, tomatoes, red onion, and/or cucumbers, if desired.
  • Yield: 6 servings (serving size: 1 falafel patty and 1 tablespoon sauce)

Notes

  • Top with sliced avocado.
  • Break into pieces and use as a salad topping.
  • Stuff into a whole grain or corn tortilla.