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kristen feola

My Story

August 26, 2010 By Kristen Feola


Our church held a corporate Daniel Fast in September 2009 in preparation for the launch of our second campus. I started a blog on day one of the fast, thinking it would just be fun to write about what God showed me. I never planned for it to be anything more than a journal. While cooking Marinated Zucchini for dinner that night, I thought, “This would be a great recipe for people at James River who are doing the Daniel Fast.”I began posting recipes and devotions daily. Before I knew it, not only people from our church were benefitting from the blog but also people all across the United States and around the world. It was an amazing, humbling realization of Ephesians 3:20, which says:

“God can do anything, you know—far more than you could ever imagine or guess or request in your wildest dreams! He does it not by pushing us around but by working within us, his Spirit deeply and gently within us.” – The Message

The Lord definitely showed me that He can do anything. This blog, the book…both are indeed far more than my mind could ever have even conceived. Throughout this whole journey, God has led me every step of the way.

Well, that’s the short and sweet version of how the blog began. I’m still in awe that God has allowed me to be a part of something so creative and unique. He has taken two things that I love to do – cook and write – and combined them into one unbelievable blessing! Of course, there is much more to the story, but you’ll have to buy my book, The Ultimate Guide to the Daniel Fast, to find out the rest! 🙂

 

Marinated Zucchini

August 31, 2009 By Kristen Feola

Marinated Zucchini
This recipe was the first recipe I posted when I began my blog in 2009. So it’s special. I hope you like this dish as much as I do!

Marinated Zucchini

2 pounds zucchini, unpeeled
1 ½ tablespoons extra-virgin olive oil
1 clove garlic, minced
1 1/2 teaspoons dried oregano flakes
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon fresh lemon juice

Preheat oven to 475 degrees. Trim ends of zucchini, and cut in half lengthwise. Feed zucchini halves through the tube of a food processor with the slicing disc attached. You may also use a mandoline to cut the zucchini into thin slices or cut them by hand. Place slices in a large bowl. Add olive oil, and stir to coat. Mix in garlic, oregano, salt, and pepper. Stir again.

Place zucchini on two large 11 x 17-inch baking sheets, trying to separate the pieces as much as possible so they are in a single layer. Roast 10 minutes, flip, and then roast another 5 minutes. Edges of zucchini should be slightly browned and crispy.

Remove zucchini from oven, and put in a large dish. Stir in lemon juice. Cover, and let sit at least 1-2 hours. Serve at room temperature.

Yield: 8 servings (serving size: about ½ cup)

Recipe Notes

  • Use as a base for Marinated Vegetable Salad.
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Kristen’s Favorite Recipes

  • Daniel Fast Banana Bread
  • Nutty Fruit Cereal
  • Baked Delicata Squash Rings
  • Sweet Potato Hash Browns
  • Date Honey
  • Mediterranean Black Bean Salad
  • Summer Breeze Salad
  • Black Bean Minestrone
  • Spicy Three-Bean Chili
  • Spinach-Artichoke-Tomato Soup
  • Chipotle Black Bean Burger
  • Pumpkin Spice Bars
  • Oatmeal Raisin Cookies

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