daniel fast salads Archives – Ultimate Daniel Fast

When I started my Ultimate Daniel Fast blog in August 2009, I began posting a variety of Daniel Fast friendly recipes–main dishes, snacks, vegetables, soups, and salads. But it wasn’t long before I figured out that the category most people needed help with on the fast is breakfast.

In the United States, a sugar-laden breakfast is often the norm. Just walk down the cereal aisle of any large grocery store and count the number of choices on the shelves, and you’ll see what I mean. We also like donuts, pancakes, muffins, toast, and bagels for our first meal of the day–all of which have little nutritional value. Sometimes we’ll pair these items with a protein, such as bacon, eggs, or ham. But, on the Daniel Fast, none of these foods is allowed.

So what can you eat for breakfast on the Daniel Fast?

You actually have a plethora of options. Following are a few of my favorite Daniel Fast breakfast recipes:

Overnight Oats
Apple-Cinnamon Hot Cereal
Baked Oatmeal
Fruit Pizza
Nutty Fruit Cereal
Peachy Keen Smoothie (go to “Daniel Fast Smoothies Recipes” for more ideas)

Be sure to visit my “Daniel Fast Breakfast Recipes” page for more ideas.

Remember, anything goes! As long as your food choices fall within the guidelines of the Daniel Fast Food List, you can eat whatever you like. For example, recipes that are listed under the following categories can also be breakfast dishes.

Daniel Fast Snacks and Appetizers
Daniel Fast Salads
Daniel Fast Soups
Daniel Fast Vegetables
Daniel Fast Main Dishes

If you’ve done the Daniel Fast, what are some of your favorite breakfast recipes?

Apple, Pomegranate, and Kale Salad

This beautiful salad recipe is perfect for a party, holiday gathering, or dinner at home. It's a wonderful complement to a Daniel Fast soup or main dish.

4.38 from 16 votes

Course Salad

Servings

Calories 164 kcal

Ingredients

8 cups torn kale leaves, ribs removed, lightly packed
2 cups chopped apples
1 ½ cups mandarin orange segments (about 4 mandarins)
½ cup chopped toasted chopped walnuts
½ cup pomegranate arils

Dressing

¼ cup unsweetened applesauce
2 tablespoons extra-virgin coconut or olive oil
2 tablespoon fresh lemon juice
¼ teaspoon salt

Instructions

Place kale leaves in a large bowl, and set aside. Whisk applesauce, olive oil, lemon juice, and salt in a smaller bowl (you can also mix in a blender).
Pour dressing over kale, and use your hands to massage onto leaves. Add apples, oranges, walnuts and arils. Stir well to coat.

Notes

To toast walnuts, heat skillet over medium heat. Add walnuts to the hot, dry skillet. Cook about 5 minutes, stirring frequently so walnuts don’t burn. When walnuts are slightly browned, transfer to a small bowl to cool.
Substitute apples with pears.
Use pecans instead of walnuts.
If you have a nut allergy, you can use sunflower or pumpkin seeds instead of walnuts.

Nutrition

Calories: 164kcalCarbohydrates: 20gFat: 8gFiber: 6gSugar: 9g

daniel fast salads