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daniel's fast snack

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

 

Peach Salsa

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Peach Salsa

Peach Salsa

When you hear the word "salsa," more than likely you think of a dip with tomatoes, peppers, and onions. However, this delicious salsa recipe is made with fruit instead of vegetables. Its light, refreshing taste will surprise you. Serve with baked tortilla chips or as a topping for a green salad.
No ratings yet
Print Recipe
Course Snack
Servings 6
Calories 10 kcal

Ingredients
  

  • 1 cup chopped fresh or frozen peaches
  • 1 4-ounce can chopped green chiles
  • 2 tablespoons finely red onion
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro or parsley
  • 1/8 teaspoon salt

Instructions
 

  • Mix ingredients in a medium-sized bowl, and stir well. Refrigerate for about 2 hours or until chilled. Serve.
  • Yield: 6 servings (serving size: about 1/4 cup)

Notes

  • Substitute ½ teaspoon dried cilantro or parsley for fresh.
  • If you're a salsa fan, be sure to try these recipes: Salsa and Green Salsa Bean Dip.

Nutrition

Calories: 10kcalCarbohydrates: 2gSugar: 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 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

Pumpkin Spice Bars

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Pumpkin Spice Bars

Pumpkin Spice Bars

4.34 from 15 votes
Print Recipe
Course Dessert, Snack
Servings 8
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

 

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 12
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 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.

 

Spirulina Energy Bars

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Spirulina Energy Bars

Spirulina Energy Bars

Spirulina is a blue-green algae that's rich in vitamins, minerals, and carotenoids (antioxidants that can help protect cells from damage). It's also a great source of protein.
5 from 1 vote
Print Recipe
Course Snack
Servings 12

Ingredients
  

  • 1 cup raw cashews
  • 1 cup roughly chopped dates, tightly packed
  • ¼ cup raw sunflower seed kernels
  • 2 tablespoons unsweetened coconut flakes
  • 2 tablespoons spirulina powder

Instructions
 

  • Mix ingredients in a food processor or blender for about 45 seconds, or until a ball is formed. Press into an 8 x 8-inch baking dish. Use your hands to flatten, pressing dough to edges.
  • Place in a refrigerator for 1-2 hours before cutting into 2 x 2 1/2-inch bars. Store in a sealed container in refrigerator.
  • Yield: 12 servings (serving size: 1 bar)

Notes

  • If you don't have spirulina (or simply don't like it), you can omit that ingredient and still have great-tasting bars.

Banana-Coconut Ice Cream

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banana-coconut ice cream

Banana-Coconut Ice Cream

I grew up in a family that considers ice cream to be a necessary food group, so you can understand why it's one of my weaknesses. As I've gotten older, though, I simply don't (and can't) indulge as often as I did in the past. I've found a way to enjoy this tasty treat without all the sugar and empty calories. This recipe is a breeze to make and completely Daniel Fast friendly. It's especially wonderful on a hot, summer day, but, honestly, it will work just fine ANY time of the year.
4.75 from 16 votes
Print Recipe
Course Dessert, Snack
Servings 12

Ingredients
  

  • 2 14-ounce cans coconut milk
  • 2 bananas, peeled, sliced
  • ¼ cup Date Honey (or 6-7 soaked dates, drained)

Instructions
 

  • Place ingredients in a food processor or blender. Mix until smooth. Place in a covered glass bowl in freezer 5-6 hours or until firm (but not solid). If the mixture gets too hard, set it out on the kitchen counter to thaw until soft enough to serve.
  • Yield: 12 servings (serving size: 1/2 cup)

Notes

  • If using whole dates instead of Date Honey, soak dates in ¼ cup water. Let sit at room temperature 2 hours or until softened. Drain water and place dates in food processor with coconut milk and bananas. Process until smooth, and freeze.
  • To add a strawberry flavor, mix in 2 cups sliced strawberries.

Fennel-Carrot Juice

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fennel-carrot juice

Fennel-Carrot Juice

Fennel, also known as anise, tastes like licorice and is crunchy and slightly sweet. It's composed of a white bulb, which is attached to stalks. The stalks are topped with feathery green leaves near which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible. Often featured in Italian cuisine, fennel is a versatile vegetable that can be enjoyed raw, cooked, or juiced. The texture is similar to that of celery, but fennel is much more flavorful. You can usually find it in stores from autumn to early spring. The health benefits of fennel are: Excellent source of vitamin C. High in fiber. Contains good amounts of potassium, folate, and iron. Soothes digestive issues. Helps treat anemia.
No ratings yet
Print Recipe
Course Drinks
Servings 2

Ingredients
  

  • 4-5 large carrots, unpeeled
  • 1 fennel bulb with stalks

Instructions
 

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

Garden Fresh Vegetable Juice

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garden fresh vegetable juice

Garden Fresh Vegetable Juice

Make your own V-8 juice (but without all the sodium). If you're new to juicing, be advised that this recipe is NOT sweet. It's always a challenge to make a 100% vegetable juice taste good. This one, though, is better than most because the fresh herbs add some nice flavor. No, it won't be as yummy as fresh juices that contain fruit, but it's packed with many nutrients that your body needs.
2.39 from 13 votes
Print Recipe
Course Drinks
Servings 1

Ingredients
  

  • 3 ripe tomatoes
  • 2 cups fresh spinach leaves
  • 2 stalks celery
  • 1 cup chopped red cabbage
  • 1/4 cup fresh parsley, lightly packed
  • 6 basil leaves