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Daniel Fast Taco Burgers

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Daniel Fast Taco Burger



Taco Burgers

This brown rice and lentil burger is a hearty, filling choice on the Daniel Fast.

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped red onion
  • 1 cup cooked brown rice
  • 1 cup cooked brown lentils
  • ¼ cup flaxseed meal or whole grain flour
  • 1 ½ tablespoons Taco Seasoning
  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large skillet over medium heat. Add onions, and cook until soft and translucent.
  3. Place cooked onions, brown rice, lentils, flaxseed meal, and Taco Seasoning in the bowl of a food processor. Pulse about 12-15 times or until mixture has a “meaty” texture. (If you don’t have a food processor, place ingredients in a large bowl, and stir. Use a potato masher to bind ingredients together.)
  4. Scoop out 1/3 cup of mixture, and place on an 11 x 17-inch baking sheet that has been rubbed with olive oil. Flatten and shape into a circle. Repeat with the remaining mixture to make 5 burgers.
  5. Bake for 15 minutes. Flip burgers (a thin metal spatula works best), and cook another 15 minutes.
  • Instead of baking the burgers, you can cook them in a skillet on the stovetop. Prepare skillet by adding about 1 teaspoon or olive oil and rubbing the oil on the surface to prevent sticking. Add burgers to skillet, and flatten with a spatula. Cook 5 minutes, or until bottoms are browned and slightly crispy. Flip, and cook another 5 minutes.
  • Top with Salsa and Super Easy Guacamole.
  • Other topping ideas: Sliced olives, chopped green onions, and chopped tomatoes.

Broiled Brussels Sprouts

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Broiled Brussels Sprouts

 

Broiled Brussels Sprouts

Coconut oil provides a slightly sweet and nutty flavor to these naturally bitter vegetables. And, before you get too excited, that is NOT bacon in the photo! What you see is the result of broiling with a little bit of Date Honey (see Notes below). But this recipe is still very good, even without bacon.
2.85 from 19 votes
Print Recipe
Course Side Dish
Servings 4
Calories 114 kcal

Ingredients
  

  • 1 12- ounce package frozen Brussel sprouts
  • 1 tablespoon coconut oil
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions
 

  • Cook Brussels sprouts according to package directions. Drain.
  • Add coconut oil, salt, and pepper. Stir well to coat.
  • Place under oven broiler on top rack (a small toaster oven works well). Broil 15-20 minutes, depending upon the degree of broiling you prefer. Stir halfway through cooking time.
  • Transfer to a glass dish, and serve warm.

Notes

  • When you mix the coconut oil with the salt and pepper, stir in 2 teaspoons of Date Honey to add a touch of sweetness.
  • Substitute coconut oil with a different oil (avocado oil, walnut oil, etc.).

Nutrition

Calories: 114kcalCarbohydrates: 15gProtein: 6gFat: 4gFiber: 6gSugar: 4g

Garlic-Sesame Edamame

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Garlic-Sesame Edamame

Garlic-Sesame Edamame

Kristen Feola
Edamame is a great choice on the Daniel Fast. Each 1/2 cup serving contains 8g of protein and 4g fiber. You'll enjoy the combination of flavors in this classic Japanese dish.
4.78 from 9 votes
Print Recipe
Course Main Course
Servings 5
Calories 133 kcal

Ingredients
  

  • 1 14- ounce package frozen edamame (shelled soybeans)
  • 1 ½ teaspoons sesame seeds
  • 1 tablespoon sesame oil
  • 1 clove garlic minced (about 1 teaspoon)
  • ½ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon fresh lemon juice

Instructions
 

  • Cook edamame according to package directions. Drain.
  • While edamame is cooking, heat a small skillet over medium heat. Add sesame seeds, and cook until lightly toasted, stirring frequently to avoid burning. Remove from heat, and place in a small dish.
  • With the same skillet, heat sesame oil over medium heat. Once oil is heated, add garlic and cook about 30 seconds, stirring constantly.
  • Add oil, garlic, sesame seeds, salt, pepper, and lemon juice to drained edamame. Stir well, and serve.

Notes

  • Add another teaspoon of lemon juice, if desired.

Nutrition

Calories: 133kcalCarbohydrates: 10gProtein: 8gFat: 6gFiber: 4gSugar: 1g

Say “Yes” to the Daniel Fast!

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Say "Yes" to the Daniel Fast
This past Sunday morning was like déjà vu. You know, when you feel as if you’ve been in the same situation before. The thing is, I have. Nearly six years ago.

In August 2009, I sat in the same church under the same pastor, hearing the same challenge to seek the Lord through the Daniel Fast. I eagerly accepted. Even though I’d never done a three-week partial fast, I was excited to see what God would do as I submitted to Him. But I had no idea how that one decision – that one “yes” – would change the course of my life.

I couldn’t have dreamed I would write a bestselling book, The Ultimate Guide to the Daniel Fast.

That my website would become a worldwide resource and ministry tool.

That God would open many doors for writing and speaking.

That I’d publish a second book, Spiritually Strong.

And, that’s just the beginning.

Two days ago, as my pastor shared his reasons for calling our church to a time of praying and fasting, I heard a familiar voice: Will you trust me? Will you commit to three weeks of fervent prayer? Will you set aside your agenda and seek my will?

Again, I answered, “Yes.”

Less than two weeks from today, our church will begin a corporate Daniel Fast. Already, I’m beginning to pray. Already, I’m asking God to prepare my heart and to move powerfully among our church and community. Already, I’m believing this Daniel Fast will be miraculous in ways I can’t even imagine.

God is also calling you. Can you hear His voice? Listen closely because He is speaking.

Will you accept His invitation? Will you step out into the unknown and pursue a deeper relationship with God? Will you commit to a three-week Daniel Fast?

The Lord wants to show His love to you and demonstrate His power in your life. Don’t let fear or disobedience rob you of the blessings God wants to give you.

Just trust Him. Just say, “Yes.”

{Stay informed about upcoming events, new Daniel Fast recipes, and my latest blog posts by subscribing to my monthly newsletter.}

Roasted Red Cabbage

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Roasted Red Cabbage

Roasted Red Cabbage

If you're not already a fan of cabbage, this dish will turn you into one! Roasting cabbage in coconut oil gives it a wonderfully sweet flavor. Enjoy!
2.80 from 5 votes
Print Recipe
Course Side Dish
Servings 8
Calories 37 kcal

Ingredients
  

  • 1-1 1/2 pounds red cabbage, cored and roughly cut into wedges/pieces
  • 1 tablespoon coconut oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions
 

  • Preheat oven to 450 degrees.
  • Place cabbage in a large bowl. Add coconut oil, and stir well. Sprinkle in garlic powder, salt, and pepper. Stir again.
  • Arrange cabbage pieces in a single layer on an 11 x 17-inch baking sheet. Roast for 15 minutes. Flip cabbage, and roast until tender and the edges are browned, about 10-15 minutes more. Serve.
  • Yield: 8 servings (serving size: ½ cup)

Nutrition

Calories: 37kcalCarbohydrates: 5gProtein: 1gFiber: 2gSugar: 2g

Asparagus, Kale, and Pine Nut Sauté

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Asparagus, Kale, and Pine Nut Sauté

Asparagus, Kale, and Pine Nut Sauté

This Daniel Fast vegetable dish was created when I was on day 11 of a fast. I wanted something new and different. So I bought a pound of asparagus, grabbed a bunch of fresh kale from my garden, and came up with this tasty recipe. If you like asparagus, you'll love this simple sauté.
4.34 from 3 votes
Print Recipe
Course Side Dish
Servings 6
Calories 85 kcal

Ingredients
  

  • ¼ cup pine nuts
  • 1 tablespoon sesame oil
  • 1 pound asparagus spears, woody ends trimmed and cut into 1-inch pieces
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon water
  • 2 cups torn kale, stems removed, torn into bite-size pieces, and lightly packed
  • 2 tablespoons fresh basil, julienned or 1 teaspoon dried basil
  • ½ teaspoon salt

Instructions
 

  • Heat a large skillet over medium heat. Add pine nuts. Cook 2-3 minutes or until lightly toasted, stirring occasionally. Transfer pine nuts to a bowl or plate.
  • Add sesame oil, asparagus, and onions to skillet. Cook until onions are soft and translucent, about 2-3 minutes. Add garlic, water, kale, basil, and salt. Stir well.
  • Cook another 2-3 minutes or until asparagus is crisp tender (if skillet starts to get too dry, add another tablespoon of water). Sprinkle with pine nuts, and serve.

Nutrition

Calories: 85kcalCarbohydrates: 5gProtein: 3gFat: 6gFiber: 2gSugar: 1g

Roasted Acorn Squash with Sage

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Roasted Acorn Squash with

Roasted Acorn Squash with Sage

4 from 1 vote
Print Recipe
Course Side Dish
Servings 6

Ingredients
  

  • 1½ -2 pounds acorn squash
  • 2 tablespoons extra-virgin olive oil or coconut oil
  • ½ teaspoon ground sage or 3-4 fresh sage leaves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground pepper

Instructions
 

  • Preheat oven to 375 degrees. Rinse squash and scrub well to remove any dirt. Cut squash in half, and remove seeds and pulp. Follow the natural lines of the squash to cut into long pieces; then cut again into 1-inch cubes.
  • Place squash in a large dish. Mix in olive oil and stir well. Add sage, salt, and pepper. Stir again to coat.
  • Arrange squash cubes in a single layer on an 11 x 17-inch baking sheet. Bake 30-35 minutes or until edges are slightly browned (or longer if you desire more "roasting").
  • Yield: 6-7 servings (serving size: about 1 cup)

The Daniel Fast and Lent 2015

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Lent 2015

Up until a few years ago, I didn’t really understand the purpose of Lent. My knowledge was limited to these facts: 1) My Catholic friends gave up a food item, such as meat, to prepare for Easter, and 2) They attended a special service on Ash Wednesday and received a black mark on the forehead. That’s it. That’s all I knew about Lent. Since that time, I’ve become more educated about the significance of this sacred event.

The purpose of Lent is to reflect on Jesus Christ — his life, death, burial, and resurrection. Ash Wednesday, or “Day of Ashes,” marks the beginning of the Lenten season, which this year is Wednesday, February 10th. In the typical Ash Wednesday service, the priest or pastor applies ashes in the shape of the cross on the forehead, while speaking the words, “For dust you are and to dust you shall return” (Gen. 3:19). The ash cross is a visual reminder of our need for repentance and God’s offer of forgiveness.

Although mostly observed by Roman Catholics, Lutherans, Methodists, and Presbyterians, Lent is becoming increasingly popular among evangelicals and other denominations. Typically, people abstain from meat and may also give up other vices, such as sweets, television, or social media. Many believers may also choose to participate in the Daniel Fast as a way to observe Lent.

The Daniel Fast is a 21-day partial fast based upon the prophet Daniel’s experiences in the Bible. The purpose of the Daniel Fast is to restrict commonly enjoyed foods as an act of worship and consecration to God. On one occasion, Daniel was greatly concerned for his people and sought the Lord’s wisdom during a time of prayer and fasting. Daniel 10:2-3 says, “At that time I, Daniel, mourned for three weeks. I ate no choice food; no meat or wine touched my lips.” The meaning of “choice food” is not clear; however, most commentaries conclude that he ate no bread or sweets. The Message paraphrase sums up Daniel’s eating habits during that time: “I ate only plain and simple food.”

The idea behind the Daniel Fast is not to duplicate Daniel’s menu but to imitate his spiritual hunger. Daniel’s passion for the Lord caused him to seek spiritual food rather than physical food, which should be the desire for anyone doing the Daniel Fast. For more information on doing the Daniel Fast, click HERE.

How will you prepare for Easter this year? Consider doing the Daniel Fast as you celebrate what the Lord has done for you! 

Download my Lent 2015 Prayer Guide!

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?

Lentil-Vegetable Soup

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Lentil-Vegetable Soup

Lentil-Vegetable Soup

I love soup because:
1) It’s easy to make.
2) It’s a healthy comfort food that warms you up on a cold day.
3) If you make a big pot for lunch or dinner, you don’t have to cook as much the next day or two (hooray for leftovers!).
The last benefit is probably the most important when you’re on the Daniel Fast. The less time you spend in the kitchen, the better. Then you’ll be freed up to read the Bible and pray. So, remember, when it comes to meal planning for the Daniel Fast, soup is always a wise choice. I hope you enjoy this tasty vegetable soup recipe as much as I do.
4.56 from 29 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped zucchini
  • 1 cup fresh or frozen sweet peas
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 6 cups Vegetable Broth or water see Recipe Notes
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 cup dry lentils, rinsed and sorted
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • 1/8 teaspoon pepper
  • Chopped fresh parsley, to taste

Instructions
 

  • Heat olive oil in large saucepan over medium heat. Add zucchini, peas, carrots, celery, onions, and cook until vegetables are softened. Stir in garlic, and cook for 30 seconds, stirring constantly so garlic doesn’t burn.
  • Pour in water, tomatoes, and lentils. Add salt, thyme, and pepper, and stir to combine. Heat to boiling, and then reduce heat. Simmer with lid slightly tilted for about 30 minutes. Sprinkle in parsley before serving.
  • Yield: 6 servings (serving size: 1 cup)

Notes

  • Feel free to substitute vegetables, depending upon your preferences. Other ideas are green beans, lima beans, parsnips, potatoes, and/or summer squash.
  • 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.

 

Frozen Banana Pops

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Banana Pops

Banana Pops

Simple. Healthy. Delicious. Banana Pops are great anytime of the year, but they're especially refreshing on a hot, summer day. Kids of all ages ─ from 2 to 92 ─ will love this frozen treat. These pops are fun to make, fun to eat, and completely Daniel Fast friendly. Enjoy!
4.75 from 4 votes
Print Recipe
Course Dessert, Snack
Servings 8
Calories 52 kcal

Equipment

  • 8 wooden popsicle sticks

Ingredients
  

  • 4 medium bananas 7-8 inches long, peeled and halved

Instructions
 

  • Line an 11 x 17-inch baking sheet with parchment or wax paper. Insert a popsicle stick into one end of every banana half. Place bananas on sheet so they’re not touching, and put in freezer. Freeze at least two hours or until firm.
  • Yield: 8 servings (serving size: one banana pop)

Notes

To add toppings, check out my Date Honey Banana Pops recipe.

Nutrition

Calories: 52kcalCarbohydrates: 13gFiber: 1.5gSugar: 7g

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.
4.25 from 12 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