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Blueberry Mango Smoothie

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blueberry-mango smoothie

 

Blueberry Mango Smoothie

I like to start my mornings with a smoothie. It's especially refreshing when the weather is hot or just after a workout.On a Daniel Fast, making a smoothie is a great way to enjoy the mouth-watering fruit God has given us. If you're brave, you can add vegetables as well to make a green smoothie. Now before you wrinkle up your nose at the thought, hear me out! Green smoothies are not as bad as you might think! They're actually quite good. The sweetness of the fruit is usually so overpowering that you can't taste most greens (unless they're especially pungent, such as with arugula). Blueberry Mango Smoothie tastes like a Hawaiian drink you'd sip on the beach. It's satisfying and filling, and your body will be energized by the vast array of nutrients it provides.
4.67 from 6 votes
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Course Breakfast, Drinks, Snack
Cuisine American
Servings 1

Ingredients
  

  • 1 cup unsweetened almond milk (or any unsweetened non-dairy milk)
  • 1 cup fresh or frozen mango chunks
  • 1 fresh or frozen banana, peeled, sliced
  • 1/2 cup fresh or frozen blueberries
  • 1 tablespoon flaxseed meal, optional
  • 1 tablespoon unsweetened coconut flakes

Instructions
 

  • Mix all ingredients in a blender until smooth.
  • Yield: 1 serving (serving size: about 8 ounces or 1 cup)

Video

Notes

  • Make sure at least one fruit is frozen to have a chilled smoothie. You can also use ice.
  • To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen. See my instructional video for help.
  • Pour into popsicle molds for a tasty treat!
  • Make this recipe into a "green" smoothie by adding 1 cup chopped kale or spinach leaves.
  • Add 1 teaspoon spirulina powder. Spirulina is a type of blue-green algae that is rich in protein, vitamins, minerals, and carotenoids (antioxidants that can help protect cells from damage). It contain B complex vitamins, beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium, and gamma linolenic acid (an essential fatty acid).
  • Flaxseed meal is a powder made from ground flaxseeds. It's high in fiber and a good source of Omega-3 fatty acids.

White Bean, Kale, and Vegetable Soup

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White Bean, Kale, and Vegetable Soup

White Bean, Kale, and Vegetable Soup

3.46 from 22 votes
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Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • 1 cup chopped carrots, peeled peeled
  • 2 cloves garlic, minced minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 15-ounce can cannellini beans, rinsed, drained
  • 1 14.5-ounce can diced tomatoes
  • 2 cups chopped B-size red potatoes, peeled, cut into 1-inch piece
  • 2 cups fresh or frozen green beans, cut into 1-inch pieces
  • 2 cups kale, torn into bite-size pieces, lightly packed
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in a large saucepan over medium heat. Cook onions and carrots until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.
  • Add water or broth, cannellini beans, tomatoes, potatoes, green beans, kale, basil, parsley, salt and pepper. Bring to a boil. Simmer, uncovered, over low heat about 30 minutes to allow the flavors to blend.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

  • Remove ribs from kale before using.
  • Substitute great northern beans for cannellini beans.
  • Use russet potatoes instead of red potatoes.
  • 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.

Spicy Pinto Bean Bake

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spicy pinto bean bake

 

Spicy Pinto Bean Bake

If you like pinto beans as a side dish, you can add brown rice, along with a few other ingredients, and you have a main dish. Pair this bake with a salad to complete your meal.
4.78 from 9 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • recipe “Refried" Beans
  • 3 cups cooked brown or wild rice
  • 2 10-ounce cans diced tomatoes and green chiles
  • ½ cup chopped green pepper
  • ¼ cup chopped green onions, green parts only
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • Toppings: Avocado slices, black olives, shredded lettuce

Instructions
 

  • Preheat oven to 350 degrees. Lightly rub bottom and sides of an 9 x 13-inch baking dish with coconut or olive oil. Pour “Refried” Beans into dish, and spread evenly across bottom. Add rice, tomatoes and green chiles, green pepper, green onions, cayenne pepper, garlic powder, salt, and pepper. Stir well. Bake 20 minutes.
  • Yield: 6 servings (serving size: ½ cup)

Notes

  • Substitute the cayenne pepper with 2 teaspoons Taco Seasoning.
  • Use homemade Salsa instead of green chiles and tomatoes (you may want to omit or reduce amount of green peppers if you do).
  • Add 1 (15-ounce) can drained corn kernels.

 

Kale Orange Juice

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kale-orange juice

Kale Orange Juice

You already know how good oranges are for you, but did you know that kale is considered to be a nutritional powerhouse? Not only is it high in vitamin C, it's also a powerful antioxidant, a great source of vitamins A and K, and contains fiber and omega-3 fatty acids. Pretty impressive for a leafy green vegetable, I'd say!
5 from 2 votes
Print Recipe
Course Drinks
Servings 2

Ingredients
  

  • 3 large navel oranges, peeled
  • 2 cups chopped kale leaves, ribs removed

Instructions
 

  • Wash kale leaves well. Feed through juicer and discard pulp.
  • Yield: 2 servings (serving size: 8 ounces or 1 cup)

 

Cinnamon-Raisin Carrot Salad

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Cinnamon-Raisin Carrot Salad

Cinnamon-Raisin Carrot Salad

Nothing says Spring like a fresh salad, so enjoy a taste of the season with this simple recipe.
3.95 from 18 votes
Print Recipe
Course Salad
Servings 10

Ingredients
  

  • 2 cups shredded carrots, peeled peeled
  • 1 cup shredded red cabbage
  • 1 apple, cored, unpeeled, cut into 1-inch matchsticks (about 1 ½ cups)
  • ½ cup raisins
  • ¼ cup chopped pecans
  • 2 tablespoons raw sunflower seed kernels

Dressing

  • 1/3 cup unsweetened apple juice
  • 1 teaspoon cinnamon

Instructions
 

  • Mix carrots, cabbage, apple, raisins, pecans, and sunflower seeds kernels in a large bowl. In a smaller bowl, add apple juice and cinnamon. Use a whisk to combine, and pour over carrot mixture. Stir well to coat.
  • Place in refrigerator 1-2 hours or until cool. Serve chilled.
  • Yield: 10 servings (serving size: ½ cup)

Notes

  • Substitute raisins with golden raisins.
  • Use walnuts instead of pecans.

Oven-Baked Rutabaga Fries

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Oven-Baked Rutabaga Fries

Oven-Baked Rutabaga Fries

Rutabagas usually get ignored in the produce section. They're not bright and colorful like bell peppers or tomatoes, so most people don't even notice them on the shelf. They have an odd shape and don't look very appetizing at all. However, this "Swedish turnip," as it is sometimes called, will surprise you with its unique flavor and sweet taste.
A rutabaga (roo-tuh-BAY-guh) is a root vegetable with yellowish, orange skin and can be eaten raw or cooked. It's a popular staple food in Sweden, Finland, and Norway, where the long winters are ideal for growing root vegetables and not much else. A rutabaga is most often eaten mashed – sometimes with potatoes and carrots – or baked into casseroles. It's also featured in many Scandinavian soups.
The next time you're grocery shopping, don't just resort to the same vegetables you eat all the time. Try something different. Put one or two rutabagas in your cart, and make this simple recipe for Daniel Fast friendly fries.
No ratings yet
Print Recipe
Course Side Dish
Servings 4

Ingredients
  

  • 1 -1½ pounds rutabaga, peeled
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to 425 degrees. Cut rutabaga in half, and place the two halves cut side down. Slice rutabaga vertically into 1/2-inch-thick chips, and then cut into fries about 1/8-inch thick and 3-4 inches long (or whatever size you like).
  • Transfer fries to a large bowl. Add olive oil, salt, and pepper. Stir to coat. Place on an 11 x 17-inch baking sheet that has been covered with parchment paper or rubbed slightly with olive oil (you can also use a silicone mat). Bake 15 minutes. Flip, and bake another 12-15 minutes, or until rutabaga fries are slightly browned.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

  • Add dried, crushed rosemary and/or garlic powder for seasoning.
  • Rutabaga fries don't have the crunchy texture of regular fries, but they're still tasty.

 

Daniel Fast "Refried" Beans

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refried beans

When I was younger, I loved when it was taco night at our house. My Old El Paso taco shells would be packed and overflowing with ground beef, shredded cheese, lettuce, tomatoes, and, of course, refried beans. Although my eating habits have changed quite a bit since those days, I’ve still found ways to enjoy my old favorite dish, even when I’m on the Daniel Fast.

Following is a recipe for “Refried” Beans that even the most inexperienced cook can prepare. Now, before you throw your hands up in the air, and say, “I thought fried foods weren’t allowed on the Daniel Fast,” let me assure you that this recipe is completely legal. There isn’t any frying involved.

“Refried” Beans can be eaten alone or used as a base for a taco salad. Just add your whatever toppings you like: avocado, brown rice, corn kernels, green onions, Super Easy Guacamole, lentils, shredded lettuce, Salsa, sliced olives, tomatoes, etc. You can also use this recipe to prepare South of the Border Pizza, and it works great as a dip with Tortilla Chips. Enjoy!

“Refried” Beans

2 (15-ounce) cans pinto beans, undrained
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Chopped green onions (green parts only)

Place beans in a medium saucepan, and heat over medium heat for 5 minutes. Mash until nearly smooth. Cook uncovered another 10 minutes over low heat, stirring occasionally. Add desired amount of green onions. Stir, and serve.

Yield: 6 servings (serving size: 1/2 cup)

Recipe Notes

  • Substitute 1-2 garlic cloves (minced) for the garlic powder.

Plum Good Smoothie

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plum good smoothie

Plum Good Smoothie

Dried plums are prunes, but don't let that fact deter you from eating them. They're sweet, chewy, and satisfying. Following are just a few reasons why dried plums are good for you:
Great source of fiber - insoluble fiber for regularity and soluble fiber that helps to lower cholesterol and blood sugar levels.
Prevents and relieves constipation.High in vitamin A and beta-carotene (a natural antioxidant).
Produce a sense of fullness in the stomach, which can curb your appetite.Good source of iron and potassium.
Rich in magnesium, which aids in promoting relaxation (nerves, muscles, and blood vessels), relieving muscle soreness, reducing symptoms of asthma, and even migraine headaches.
Although dried plums are a wonderful snack by themselves, they can also be used in a variety of dishes, such as in this smoothie recipe.
3.86 from 7 votes
Print Recipe
Course Breakfast, Drinks, Snack
Servings 2

Ingredients
  

  • 1 cup water
  • 1 apple, unpeeled, chopped
  • 1 frozen banana, peeled, sliced
  • 1/4 cup dried plums (about 6)
  • 1 tablespoon flaxseed meal
  • 1 tablespoon unsweetened shredded coconut

Instructions
 

  • Add all ingredients to a blender. Process about 1 minute or until completely smooth.
  • Yield: 2 servings (serving size: about 1 cup or 8 ounces)

Video

Notes

  • To prepare banana ahead of time, remove peel and place in a plastic ziptop bag until frozen.
  • Add chopped nuts to boost the protein content.
  • Make it a green smoothie by adding 1 cup spinach or kale. You can also mix in 1 tablespooon of spirulina.

 

Apple Raisin Nut Cookies

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apple raisin nut cookies

 

Apple Raisin Nut Cookies

When I came up with this recipe, my daughters were out of school for the fifth time in two weeks because of inclement weather. We were snowbound, and I was going stir crazy! After we'd eaten lunch that day, I got an overwhelming urge to run into the kitchen and whip up some cookies, so I did. My goal was to use the fewest amount of ingredients possible AND to include items that people would most likely already have at home. I was very pleased with how these cookies came out. My girls certainly liked them and didn't even miss the chocolate chips!
4.89 from 17 votes
Print Recipe
Course Dessert, Snack
Servings 16
Calories 165 kcal

Ingredients
  

  • 2 cups chopped apples, unpeeled (about 2 apples)
  • 1 cup brown rice flour
  • 1 cup cashew halves and pieces
  • 1 cup pecan halves
  • 1 cup raisins

Instructions
 

  • Preheat oven to 350 degrees. Add apples, brown rice flour, cashews, pecans, and raisins to a food processor. Process about 30 seconds for a smooth texture or 15 seconds for a nuttier cookie. Drop by spoonfuls, two inches apart, on an ungreased 11 by 17-inch baking sheet. Bake 15 minutes. Let cool on a wire rack.
  • Yield: 16 servings (serving size: about 1 cookie)

Notes

  • Substitute walnuts or almonds for pecans.
  • Use any whole grain flour in place of the brown rice flour.

Nutrition

Calories: 165kcalCarbohydrates: 21gProtein: 3gFat: 9gFiber: 2gSugar: 6g

 

Sweet Spinach Smoothie

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Sweet Spinach Smoothie

Sweet Spinach Smoothie

The morning I created this delicious smoothie recipe, I woke up to gently falling snow. The scene was absolutely beautiful. With my Bible open, I sat near the hearth, relishing the warmth from the fire and a few moments of solitude. It wasn't long before Isabelle, my then 7-year-old, crept into the living room and whispered, "Mom, God answered my prayer. I asked him for 1 1/2 inches of snow. Look outside!" Our mid-morning snack that day was Sweet Spinach Smoothies.
Now, before you shake your head "no way" and run out of the room when you see the color of this smoothie, give it a fair chance. Let me assure you that the sweetness of the banana and pear completely mask any the spinach taste. Trust me!
4.60 from 5 votes
Print Recipe
Servings 2

Ingredients
  

  • 1 cup water or non-dairy milk (almond, coconut, rice, or soy milk)
  • 1 Bosc pear, unpeeled, cored
  • 1 cup fresh spinach leaves, packed
  • 1 frozen banana, sliced
  • 1 tablespoon flaxseed meal, optional
  • 1/2 tablespoon kelp powder, optional
  • 1/2 tablespoon spirulina powder, 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

  • To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen.
  • Substitute spinach with kale leaves.
  • Use an Anjou, Asian, or Bartlett pear instead of a Bosc pear.
  • Flaxseed meal is a powder made from ground flaxseeds. It's high in fiber and a good source of Omega-3 fatty acids.
  • Kelp is a sea vegetable that is a concentrated source of minerals, including iodine, potassium, magnesium, calcium, and iron.
  • Spirulina is a type of blue-green algae that is rich in protein, vitamins, minerals, and carotenoids (antioxidants that can help protect cells from damage). It contain B complex vitamins, beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium, and gamma linolenic acid (an essential fatty acid).

 

Bell Pepper Boats

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Bell Pepper Boats

Bell Pepper Boats

Fun to make. Fun to eat!
3.10 from 20 votes
Print Recipe
Course Side Dish
Servings 8

Ingredients
  

  • 4 bell peppers, halved, cored, seeded
  • 1 cup Hummus
  • 1 large tomato, seeded, chopped (about 1 cup)
  • 1/2 cup sliced black olives
  • 1 tablespoon diced avocado
  • 1 teaspoon sunflower seeds

Instructions
 

  • Slice off a very thin strip off the bottom of each pepper half so that the cut side is up. (This will allow the pepper to lie flat while you stuff it. Be careful not to take too much off or the mixture will spill out.) In a small bowl, mix Hummus,  tomatoes, and olives. Place about 2 tablespoons of the Hummus mixture into each pepper half. Top with diced avocado and sunflower seeds. Serve.
  • Yield: 8 servings (serving size: 1 pepper half)

Notes

  • Use Confetti Hummus or Pumpkin Hummus.
  • If not serving immediately, sprinkle about 1/2 teaspoon of fresh lemon juice over avocado to prevent browning.
  • This dish will taste best if the Hummus and peppers have been refrigerated.

 

Daniel Fast Smoothie

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Berry Blast Smoothie

Berry Blast Smoothie

A smoothie is a great way to start your day. You can also enjoy a nutritious drink for a morning or afternoon snack.
3.68 from 34 votes
Print Recipe Pin Recipe
Course Breakfast, Snack
Cuisine American
Servings 1

Ingredients
  

  • 1 cup unsweetened almond milk (or any unsweetened non-dairy milk)
  • 1 cup mixed berries (such as blackberries, blueberries, raspberries, and/or strawberries)
  • 1 banana, peeled

Instructions
 

  • Mix all ingredients in a blender until smooth. If smoothie is too thick, add a little more liquid until you reach the desired consistency.
  • Yield: 1 serving (serving size: about 8 ounces or 1 cup)

Notes

  • Your smoothie will taste best if either the berries or the banana is frozen. To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen. See my instructional video for help.
  • To make this a “green” smoothie, add 1 cup of fresh spinach or kale leaves (stems removed from the kale).
  • Add 1 tablespoon flaxseed meal for a fiber boost.
  • Increase protein content by adding plant-based protein powder.
  • Not a fan of bananas or are allergic to them? Add 1/2 avocado instead.