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Almond Butter Bites

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almond butter bites

Almond Butter Bites

Easy to make, these little snacks are big on taste. Pop one in your mouth for a quick snack, or treat yourself to a bite or two after dinner.
3.81 from 83 votes
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Servings 6

Ingredients
  

  • ½ cup almond butter
  • ¼ cup raw sunflower seeds
  • ¼ cup raisins
  • ¼ cup chopped almonds
  • 2 tablespoons unsweetened shredded coconut
  • ¼ teaspoon cinnamon

Instructions
 

  • Mix all ingredients in a bowl until well combined. Use a 1/2 tablespoon measuring spoon or a large melon ball scoop to form mixture into small balls. Place in an 8 by 8-inch baking dish, and freeze until firm. Serve frozen or just slightly thawed.
  • Yield: 6-8 servings (serving size: 2-3 balls)


Flatbread Pizza with Macadamia Nut Cheese

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Flatbread Pizza with Macadamia Nut "Cheese"

Flatbread Pizza with Macadamia Nut Cheese

If you're a fan of pizza (and who isn't?), you'll be happy to know you can have it on the Daniel Fast. This Flatbread Pizza recipe is very tasty and completely Daniel Fast friendly (made with whole grain flour and no yeast). You won't be disappointed.
3.98 from 34 votes
Print Recipe
Course Main Course
Servings 8

Ingredients
  

Pizza

  • 2 1/2 cups whole wheat flour
  • 2 tablespoon flaxseed meal
  • 1 teaspoon salt
  • 1 cup warm water
  • 1 cup Spinach Artichoke Dip
  • 1 cup Classic Tomato Sauce
  • Topping ideas: Green peppers, mushrooms, olives, onions, and/or roasted red bell peppers.

Macadamia Nut Cheese

  • 1/2 cup macadamia nuts

Instructions
 

  • Mix flour, flaxseed meal, salt, and water in a food processor until dough forms a ball. Turn dough onto a floured work surface, and knead for 5 minutes. Transfer to a bowl, and cover tightly with plastic wrap. Let dough rest at least 30 minutes.
  • Preheat oven to 450 degrees. Rub a little flour on a rolling pin, and roll dough out onto a preheated pizza stone or an oiled pizza pan into a 12-inch or 14-inch circle (depending upon the thickness of crust you prefer). If dough is too sticky to roll, put some flour on your fingertips and press dough to edges. With a fork, poke holes all across crust dough. Bake 10 minutes, and remove from oven.
  • Spread Spinach Artichoke Dip across crust, and top with Classic Tomato Sauce. Add desired toppings. Bake 20 minutes or until edges of crust are brown and slightly crispy. Remove from oven, and let sit 5 minutes before slicing and serving.

Macadamia Nut Cheese

  • Place macadamia nuts in a food processor until finely ground like grated Parmesan cheese. Sprinkle on top of cooked pizza.
    Macadamia Nut Cheese
  • Yield: 8 servings (serving size: 1 slice)

Notes

 

Tarragon Roasted Asparagus

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Tarragon Roasted Asparagus

Tarragon Roasted Asparagus

Tarragon Roasted Asparagus makes a nice side dish to your Daniel Fast main meal. The tarragon adds a subtle, yet distinct flavor to the asparagus (not sweet or bitter but somewhere in between with hints of licorice and vanilla).
4.41 from 5 votes
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Course Appetizer, Side Dish
Cuisine French
Servings 6

Ingredients
  

  • 1 pound asparagus, trimmed (36-40 thin spears or 18-20 thick spears)
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 450 degrees. Lightly spray a baking sheet with olive oil spray, and place asparagus spears on sheet in one layer. Brush with olive oil.
  • Combine tarragon, garlic powder, and salt in a small bowl. Sprinkle over spears, and then roll to coat well. Roast 15 minutes.
  • Yield: 6 servings (serving size : about 6-7 thin spears or 3-4 thick spears)

Notes

Pesto Spaghetti Squash

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Pesto Spaghetti Squash

Pesto Spaghetti Squash

Spaghetti squash is one of God's amazing creations. The inside strands come out like thin spaghetti strands. It's so cool! This type of squash can easily be substituted for pasta in most recipes, making it a healthier choice.
4 from 3 votes
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Course Main Course, Side Dish
Servings 6

Ingredients
  

  • 1 spaghetti squash (about 2 pounds)
  • 1 recipe Pesto

Instructions
 

  • Preheat oven to 375 degrees. With a fork, prick squash all over and place in baking dish. Cook 1 hour, and remove from oven.
  • Let squash cool 10-15 minutes before cutting in half and removing the seeds. Discard seeds. Pull a fork lengthwise through the flesh to separate it into long strands. Place strands in a large bowl. Add Pesto to spaghetti squash, and stir to coat. Mix well, and serve immediately.
  • Yield: 6 servings (serving size: about 1/2 cup)

Notes

Spinach Salad

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Spinach Salad

Spinach Salad

5 from 1 vote
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 2 cups chopped fresh spinach
  • 2/3 cup canned chickpeas, rinsed and drained
  • 1/2 cup chopped carrots
  • 1/2 cup chopped sugar snap peas
  • 1/2 cup chopped tomatoes
  • 1/2 cup chopped zucchini
  • 1 tablespoon sunflower seeds

Instructions
 

  • Place spinach, chickpeas, carrots, sugar snap peas, tomatoes, and zucchini in a large bowl. Pour Lemon-Tahini Salad Dressing over salad, and stir to coat. Sprinkle sunflower seeds, and toss gently.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

Lemon-Tahini Salad Dressing

5 from 2 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoon fresh lemon juice
  • 2 tablespoon tahini
  • 2 tablespoon water
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
  • 1 tablespoon chopped fresh parsley or 1/2 teaspoon dried parsley

Instructions
 

  • Combine all ingredients in a blender. Refrigerate until chilled.
  • Yield: 8 servings (serving size: about 1 tablespoon)

 

Tomato, Fennel, and Cucumber Salad

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Tomato, Cucumber, and Fennel Salad

Tomato, Fennel, and Cucumber Salad

Fennel is an aromatic vegetable with a distinct anise, or licorice, flavor. It's often used in Italian cooking (that's how I discovered it - through my Italian family in New York). It's also the ingredient that makes this color vegetable salad taste so wonderfully delicious.
5 from 1 vote
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 1 pint cherry or grape tomatoes, halved (about 3 cups)
  • 1 cup diced cucumbers, peeled
  • 1 cup chopped fennel bulb
  • ¼ cup chopped green onions
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon toasted fennel seeds

Instructions
 

  • Combine all ingredients in a large bowl. Refrigerate 2-4 hours. Serve chilled.
  • Yield: 8 servings (serving size: about 1/2 cup)

Black Bean Chili Bake

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Black Bean Chili Bake

Black Bean Chili Bake

This main dish recipe is one of the most popular on my Ultimate Daniel Fast website. . . .and for good reason! Black Bean Chili Bake is easy to make, for one thing. But, the outstanding flavor is the real winner here. That's why adults and kids of all ages love it.
4.34 from 36 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 2 15-ounce cans black beans, rinsed and drained
  • 2 cups cooked brown rice
  • 2 8-ounce cans tomato sauce
  • 1 14.5-ounce can corn kernels, drained
  • 1 cup chopped jarred roasted red bell peppers
  • 1/2 cup diced onion
  • 1 tablespoon chili powder

Instructions
 

  • Preheat oven to 350 degrees. Put beans in a large bowl, and mash. Add tomato sauce, rice, peppers, corn, onions, and chili powder. Stir to combine. Rub a 9 by 13-inch casserole dish with olive oil, and place mixture in it. Bake 20 minutes, or until heated through.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • Spread on top of Broiled Polenta Squares.
  • Additional topping ideas include avocado slices, cherry tomatoes, green onions, or black olives.
  • To roast bell peppers, cut peppers in halves or quarters; remove seeds and membranes. Place peppers on a baking sheet, skin side up. Place the baking sheet on a rack in the oven about 4 inches from the broiling unit. Broil 20 minutes, or until skins are blackened. Immediately transfer the peppers to a paper or plastic bag; seal and let stand 20 minutes. The steam within the bag will help to loosen the skins. Remove from the bag. When cool enough to handle, remove peel with hands or a knife.

 

Daniel Fast Flatbread Recipe

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Flatbread

Flatbread

Flatbread is unleavened bread (doesn't contain any yeast), and it's the only type allowed on the Daniel Fast (yeast is restricted). If you're a bread lover, you'll appreciate this simple recipe.
3.88 from 226 votes
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Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4

Equipment

  • Food processor

Ingredients
  

  • 2 ½ cups whole grain flour (brown rice, spelt, whole wheat, etc.)
  • 2 tablespoons flaxseed meal, optional
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon salt
  • 1 cup warm water
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley

Instructions
 

  • Preheat oven to 400 degrees. Mix flour, flaxseed meal, rosemary, salt, and water in a food processor until dough forms a ball. Turn dough onto a floured work surface, and knead for 5 minutes. Transfer to a bowl, and cover tightly with plastic wrap. Let dough rest at room temperature 30-60 minutes.
  • Roll dough out to ¼-inch thickness to cover an oiled 11 x 17-inch baking sheet. With a fork, poke holes all across dough. Mix olive oil, basil, and garlic powder in a small bowl, and stir well. Use a basting brush to spread oil mixture across dough. Score (make shallow cuts without separating into pieces) with a knife into 12 (3 x 3 1/2-inch) squares with a knife.
  • Bake 15-20 minutes or until slightly crispy, and remove from oven. Let cool on baking sheet 10 minutes before cutting and serving.
  • Yield: 4 servings (serving size: 2 pieces)

Notes

  • Flaxseed meal is a powder made from ground flaxseeds. It can be found in health food stores and some grocery stores. Instead of buying flaxseed meal, you can also grind whole flaxseeds at home by using a coffee or seed grinder.
  • Making this recipe in a bread machine is easy. Simply put the setting on "Dough" and let the machine do all the kneading work for you.

Spinach-Artichoke Dip

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Spinach-Artichoke Dip



Spinach Artichoke Dip

  •  8 ounces firm tofu, drained (drained)
  • 1 cup chopped canned artichokes, drained, reserve 2 tablespoons canned juices
  • ½ 10-ounce package frozen chopped spinach, thawed, squeezed dry
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 teaspoons extra-virgin olive oil
  • ¼ cup diced onion
  • 2 cloves garlic (minced)
  1. Preheat oven to 375 degrees. Place tofu, artichokes, artichoke juice, and spinach in a food processor or blender. Process until smooth. Transfer mixture to a medium-sized bowl. Stir in basil, salt, and pepper. Set aside.

  2. Heat oil in a small skillet, and cook onions and garlic until onions are translucent. Remove from heat, and stir into spinach artichoke mixture.

  3. Place in a 3-cup glass or ceramic baking dish that has been rubbed with olive oil. Bake 20 minutes, or until edges start to brown. Serve warm.

  4. Yield: 8 servings (serving size: about ¼ cup)
 

 

Guacamole with a Little Kick 

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Guacamole with a Little Kick 

Guacamole isn't something I grew up eating. But it's funny how your tastes change as you get older. Now, I have it nearly every day. The best part about Guacamole with a Little Kick is that you can have it as a snack or as a topping on a main dish recipe (if you like to add heat, that is).
3.60 from 5 votes
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Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 medium avocados
  • 1/2 medium tomato, diced
  • 1/4 cup diced red onions
  • 1/2 medium jalapeno pepper, seeded and diced
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lime juice
  • 1 tsp salt

Instructions
 

  • Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a small mixing bowl, and mash until smooth.
  • Stir in the rest of the ingredients. Chill in refrigerator for 1-2 hours.

Notes

  • The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, it's not ready and won't taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be too ripe and shouldn't be used. Another test is to try to flick the small stem off the avocado. If it comes off easily and you can see green underneath it, the avocado is ripe.
  • Use with Black Bean Chili Bake.
  • Spread on Flatbread or Ultimate Nut and Seed Crackers.
  • Put a dollop on top of a serving of Taco Salad.

Spicy Pumpkin Seeds

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Spicy Pumpkin Seeds

Spicy Pumpkin Seeds

Spicy Pumpkin Seeds can be sprinkled on top of a salad or eaten alone as a snack. Pumpkin seeds, also known as pepitas, are flat, dark green seeds and a rich source of many nutrients. A half cup of pumpkin seeds contains 92% of your daily value of magnesium, a mineral in which most Americans are deficient. They also contain phytosterols, compounds that that have been shown to reduce levels of LDL cholesterol.
3.80 from 5 votes
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Course Appetizer, Snack
Cuisine Mexican
Servings 4

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1 teaspoon Taco Seasoning
  • 1 cup pepitas (pumpkin seeds)

Instructions
 

  • Preheat oven to 275 degrees. Combine the olive oil, Taco Seasoning or chili powder, and pepitas in a medium bowl. Mix thoroughly, and place on an 11 by 17-inch baking sheet. Bake for 1 hour, stirring occasionally. Let cool on baking sheet before serving.
  • Yield: 4 servings (serving size: about 1/4 cup)

Notes

 

Black Bean Minestrone

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Black Bean Minestrone

Black Bean Minestrone

A Daniel Fast favorite.
4.19 from 49 votes
Print Recipe
Course Soup
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • 1 cup chopped carrots
  • 2 stalks celery, sliced
  • 2 cloves garlic, minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 15-oz can black beans, rinsed and drained
  • 1 cup fresh or frozen green beans, cut into 1-inch pieces
  • 1 cup chopped tomatoes, unpeeled, unseeded
  • 1 cup chopped fresh spinach or ½ cup frozen spinach
  • 2 tablespoons chopped fresh basil or 1 ½ teaspoons dried basil
  • 2 tablespoons chopped fresh parsley or 1 ½ teaspoons dried parsley
  • ½ teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in a large saucepan over medium heat. Cook onions, carrots, and celery until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.
  • Add water or broth, black beans, green beans, tomatoes, spinach, basil, salt and pepper. Bring to a boil. Simmer, uncovered, over low heat about 20 minutes to allow the flavors to blend. Stir in parsley before serving.
  • Yield: 6 servings (serving size: about 1 ¼ cups)

Notes

  • Add barley, brown rice, or whole grain pasta.
  • Other vegetables to add: corn, peas, potatoes, squash, or zucchini.
  • 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.