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Date Honey Banana Pops

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Date Honey Banana Pops

Date Honey Banana Pops

Say hello to your new favorite frozen treat on the Daniel Fast. These Banana Pops are 100% delicious and nutritious, so you don't have to feel guilty about enjoying them.
3.67 from 6 votes
Print Recipe
Course Dessert, Snack
Servings 8
Calories 156 kcal

Ingredients
  

  • 8 frozen Banana Pops
  • ½ cup Date Honey
  • ½ cup chopped nuts (almonds, pecans, walnuts, etc.)
  • 2 ½ tablespoons unsweetened shredded coconut

Instructions
 

  • Once you've made the Banana Pops (follow recipe for directions) and allowed them to freeze about 2 hours, you're ready to add toppings. Remove pops from freezer. Using a butter knife, spread a thin layer of Date Honey on all sides of each banana piece.
  • Place chopped nuts and unsweetened shredded coconut on a plate. Roll banana pops in the toppings. Use your fingers to push toppings into the bananas, if necessary. Place the coated bananas on the parchment paper and freeze for 1-2 hours.
  • Yield: 8 servings (serving size: one banana pop)

Notes

Other toppings ideas are chia seeds, dried fruit, hemp seeds, nut butter, and sunflower seeds.
To cut down on the natural sugar content of this recipe, use half the amount of Date Honey.

Nutrition

Calories: 156kcalCarbohydrates: 26gProtein: 2gFat: 6gFiber: 4gSugar: 17g

 

Top 10 Snacks for Super Bowl Sunday

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Super Easy Guacamole, Daniel Fast snack, guacamole recipe

In three days, thousands of Americans will gather to watch the biggest sporting event of the year. That’s right, friends. It’s Super Bowl time!

Next to Thanksgiving, Super Bowl Sunday ranks as the #1 day for food consumption. The big game is as much about the snacks as it is about the sport. It’s pizza and hot wings. Chips and dip. Chex Mix and cookies. For someone on the Daniel Fast, though, this type of setting presents a huge challenge. If you can’t have meat, dairy products, sugar, or caffeine, what can you eat on Super Bowl Sunday? Plenty, if you refer to the tasty recipes on my website.

Following are the Ultimate Daniel Fast’s Top 10 Super Bowl Snacks:

 1. Almond Butter Bites
 2. Oatmeal Raisin Cookies
 3. Salsa
 4. Spinach-Artichoke Dip
 5. Super Easy Guacamole
 6. Fruit Pizza
 7. Sweet & Spicy Mixed Nuts
 8. Date Honey
 9. Confetti Hummus
10. Grilled Veggie Kebabs

Which one (or two) will you take to your Super Bowl Party?

Strawberry Fields Smoothie

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Strawberry Fields Smoothie

Strawberry Fields Smoothie

A refreshing smoothie that combines the sweetness of fruit with the power-packed nutrition of leafy greens. This drink is packed with vitamins and minerals to jump start your day or provide an afternoon energy boost.
4.34 from 3 votes
Print Recipe Pin Recipe
Course Breakfast, Drinks, Snack
Servings 2
Calories 133 kcal

Ingredients
  

  • 1 cup unsweetened almond milk, coconut milk, rice milk, or soy milk
  • 1 cup sliced fresh or frozen banana, peeled (about 1 medium banana)
  • 1 cup sliced fresh or frozen strawberries
  • 1 cup fresh mixed greens, spinach, kale leaves, chard, etc.
  • 2 tablespoons flaxseed meal, optional

Instructions
 

  • Place all ingredients in a blender, and process until smooth.
  • Yield: 2 servings (serving size: about 8 ounces or 1 cup)

Video

Notes

  • Substitute water in place of non-dairy milk (or half of it).
  • Make sure either the banana or strawberries are frozen so your smoothie is chilled.
  • To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen.
  • Flaxseed meal is a powder made from ground flaxseeds. It's high in fiber and a good source of Omega 3 fatty acids.

Nutrition

Calories: 133kcalCarbohydrates: 25gProtein: 3gFat: 4gFiber: 5gSugar: 9g

 

Coconut-Date Cookies

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Coconut-Date Cookies

Coconut-Date Cookies

The best part about this recipe is you can enjoy it and not feel guilty. Every ingredient is Daniel Fast friendly and good for you!
3.66 from 46 votes
Print Recipe
Course Dessert, Snack
Servings 14

Ingredients
  

  • ½ cup unsweetened applesauce
  • ½ cup unsweetened coconut milk
  • ½ cup coconut flour
  • ½ cup roughly chopped dates
  • ¼ cup Date Honey
  • ¼ cup chopped almonds
  • ¼ cup chopped walnuts

Instructions
 

  • Preheat oven to 350 degrees.
  • Place all ingredients in a large bowl, and stir well. Scoop out 1 generous tablespoon of dough and shape into a ball. Place on an 11 x 17-inch cookie sheet lined with a silicone mat. Flatten slightly. Repeat with remaining dough.
  • Bake 15-20 minutes or until slightly browned on the bottom.
  • Yield: 14 servings (serving size: about 1 cookie)

Notes

  • Use sliced almonds instead of chopped almonds.
  • Substitute coconut flour with almond flour, brown rice flour, or any whole grain flour.

Coconut Bliss Smoothie

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Coconut Bliss Smoothie

Coconut Bliss Smoothie

This coconut treat will make you think you're in a tropical paradise. One sip, and you'll be in a hammock on the beach, feeling the ocean breeze caress your face as you bask in the warm sunshine. No deadlines. No laundry. No meetings. No responsibilities at all. Just pure relaxation and rest. Sounds nice, right? Wait until you taste it for yourself!
4.72 from 7 votes
Print Recipe Pin Recipe
Course Breakfast, Drinks, Snack

Ingredients
  

  • ½ cup unsweetened coconut milk
  • 1 cup sliced fresh or frozen banana (about 1 medium banana)
  • 1 cup fresh or frozen blueberries
  • 1 cup frozen or fresh mango chunks
  • 1 cup fresh or frozen sliced strawberries

Instructions
 

  • Place all ingredients in a blender, and process until smooth.
  • Yield: 2 servings (serving size: about 8 ounces or 1 cup)

Video

Notes

  • To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen. 
  • Add Daniel Fast friendly protein powder.
  • Make it green! Add 1 cup chopped kale or spinach leaves.

Parsnip Chips

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Parsnip Chips

Parsnip Chips

These veggie chips are so good that I have to hold myself back from eating half the recipe in one sitting (not exaggerating). The unique flavor of the parsnips goes well with the chili powder and makes a great snack.
No ratings yet
Print Recipe
Course Snack
Servings 8
Calories 105 kcal

Ingredients
  

  • 2 pounds parsnips, peeled, cut into ¼-inch medallions (about 6 cups)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chili powder
  • ¼ teaspoon salt

Instructions
 

  • Position oven rack on the lowest rung. Preheat oven to 425 degrees.
  • Place parsnips in a large bowl. Add olive oil and stir to coat. Sprinkle chili powder and salt over parsnips, and stir well.
  • Cover an 11 x 17-inch baking sheet with parchment paper (or use a silicone mat). Spread parsnip chips out in one layer. Bake 15 minutes, and flip. Return to oven and bake another 15 minutes (20-25 minutes for extra-crispy chips).
  • Yield: 8 servings (serving size: 1/2 cup)

Nutrition

Calories: 105kcalCarbohydrates: 18gProtein: 5gFat: 4gFiber: 5gSugar: 5g

 

Cazapple Juice

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Cazapple Juice

Cazapple Juice

Two of the most popular foods to juice are carrots and apples. This recipe features both, along with a little zucchini (which you don't even taste). You'll experience a burst of energy after just one glass of this wonderfully sweet juice.
4 from 5 votes
Print Recipe
Course Drinks
Servings 2

Ingredients
  

  • 3 large carrots, unpeeled
  • 2 apples, unpeeled, cored, and cut into slices
  • 2 medium zucchini, unpeeled and quartered

Instructions
 

  • Wash produce well. Feed into juicer, and enjoy.
  • Yield: 2 servings (serving size: 8 ounces or 1 cup)

Banana Stacks

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banana stacks

 

Banana Stacks

Banana Stacks features two foods that, in my opinion, were designed to go together - bananas and peanut butter (or almond butter for those with peanut sensitivities). With this recipe, you get a little bit of protein mixed with carbohydrates for energy. It really is the perfect treat.
3.17 from 24 votes
Print Recipe
Course Snack
Servings 4
Calories 140 kcal

Ingredients
  

  • 2 large ripe bananas
  • ¼ cup all-natural peanut butter, almond butter, or other nut butter

Instructions
 

  • Peel bananas, and cut into ¼ to ½-inch slices (about 12 per banana). Spread about 1 teaspoon almond butter on half of the slices. Top with the remaining slices.
  • Yield: 4 servings (serving size: about 4 stacks)

Notes

  • Great for an after-school snack for your children.
  • Spread Date Honey on top of the peanut butter in each stack.
    Sprinkle each stack with cinnamon.
  • Add chopped dates or raisins to tops of stacks.
  • Put in freezer until firm (3-4 hours) for a cool treat.

Nutrition

Calories: 140kcalCarbohydrates: 11gProtein: 5gFat: 5gSugar: 5gCalcium: 5mg

 

Raspberry-Pecan Smoothie

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Raspberry-Pecan Smoothie

Raspberry-Pecan Smoothie

4.89 from 9 votes
Print Recipe Pin Recipe
Course Breakfast, Drinks, Snack
Calories 128 kcal

Ingredients
  

  • 1 cup water or unsweetened almond milk
  • 1 cup spinach or mixed greens
  • 1 large frozen banana, peeled, sliced
  • ½ cup fresh or frozen raspberries
  • 2 tablespoons chopped pecans

Instructions
 

  • Place all ingredients in a blender, and process until smooth.
  • Yield: 2 servings (serving size: about 8 ounces or 1 cup)

Video

Notes

  • You can also use unsweetened rice or soy milk.
  • To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag.
  • If using fresh fruit, you can add chopped ice to make your smoothie cold.
  • Add 1 tablespoon flaxseed meal.

Nutrition

Calories: 128kcalCarbohydrates: 22gProtein: 2gFat: 6gSugar: 11gCalcium: 4mg

 

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 6
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

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 6

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.

 

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 10

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.