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Quinoa Salad

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Quinoa Salad

Quinoa Salad

Quinoa Salad

Quinoa (pronounced keen-wa) is a tiny seed that packs a powerful protein punch for its size. It's considered a complete protein since it contains all nine essential amino acids. Though it appears to be a grain and is often mistaken for one, it's actually the seed from a leafy plant. Quinoa is also high in dietary fiber and is easily digested. It can be used in soups, as a substitute for oatmeal, and in just about any recipe that calls for grains. You can usually find quinoa at health food stores, and some supermarket chains carry it as well.
3.67 from 9 votes
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 1 1/2 cups cooked quinoa see Recipe Notes
  • 1 Italian Salad Dressing Recipe
  • 1/2 cup diced cucumbers
  • 1/2 cup chopped sugar snap peas
  • 1/2 cup diced tomatoes
  • 1/2 cup diced orange bell peppers
  • 1/2 cup diced yellow bell peppers
  • 1/4 cup grated carrots
  • ¼ cup pine nuts
  • 2 tablespoons chopped fresh basil or 1 teaspoon dried basil
  • 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
  • Mixed greens, optional

Instructions
 

  • Mix quinoa, vegetables, pine nuts, basil, and parsley. Pour Italian Salad Dressing over all. Stir well to combine. Serve alone or with mixed greens.
  • Yield: 8 servings (serving size: about 1/2 cup)

Notes

  • To prepare quinoa, pour 1 cup quinoa into a saucepan, and cover with water. Using your fingers, swirl quinoa around in the water a few times. Drain in a fine mesh strainer, and rinse with cold water. Return quinoa to saucepan. Add 1 1/2 cups water, and bring to a boil. Reduce heat to low, and cover. Simmer gently with lid tilted for 15 minutes or until nearly all of the liquid is absorbed. Remove from heat, and let sit for 5 minutes with the lid on. Makes about 3 cups cooked quinoa.
  • Substitute Italian Salad Dressing with Lemon-Tahini Salad Dressing.
  • Experiment with different combinations of vegetables. Try artichokes, broccoli, celery, olives, steamed asparagus, or zucchini.
  • Add chickpeas.
  • Top with toasted sunflower and/or pepitas (pumpkin seeds).
  • Use chopped walnuts instead of pine nuts.

Purple Sticky Rice with Cashews

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purple sticky rice with cashews

Purple Sticky Rice with Cashews

Purple sticky rice, also known Thai black rice, turns a deep purple color when cooked. Traditionally served as a dessert topped with sweet coconut milk, purple sticky rice has a unique nutty flavor and adds an exotic taste to any meal.
3.40 from 5 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 2 cups purple sticky rice
  • 1 14-ounce can unsweetened coconut milk
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1 cup red onions, thinly sliced
  • 1 cup cooked sweet peas
  • 1/2 cup cashew halves and pieces, toasted
  • Sesame seeds

Instructions
 

  • Put rice in a fine-mesh sieve, and rinse well under running water in sink. You may also pour rice into a saucepan, add water, and swish the rice around to rinse. Pour out the cloudy water, and repeat until water is mostly clear.
  • Place the rinsed rice back into the saucepan. Add coconut milk, water, and salt. Stir to combine. Cook over medium-high heat to bring to a boil. Reduce heat to low, and cover. Cook 20 minutes. Stir well, cover again, and cook an additional 15-20 minutes. Nearly all of the liquid should be absorbed.
  • While rice is cooking, heat olive oil in a small skillet over medium heat. Add onions, and stir to coat. Cook 20 minutes or until onions are slightly blackened and crispy, stirring frequently. Add cooked peas and cashews to rice, and stir. Place a mound of rice on each serving plate, and sprinkle with sesame seeds. Top with onions.
  • Yield: 6 (serving size: 1 cup)

Notes

  • Add chickpeas to boost the protein content.
  • Substitute green beans or chopped broccoli for peas.

Cinnamon Roasted Almonds

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cinnamon roasted almonds

Cinnamon Roasted Almonds

Almonds are naturally sweet, and when you add a little cinnamon AND roast them . . well, let's just say you definitely can't eat just one.
4 from 2 votes
Print Recipe Pin Recipe
Course Snack
Cuisine American
Servings 8

Ingredients
  

  • 2 cups whole almonds
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 250 degrees. Line an 11 x 17-inch baking sheet with parchment paper or lightly rub with olive oil and set aside. You can also use a silicone mat.
  • Put almonds in a large bowl, add olive oil and stir well. Sprinkle in cinnamon and salt and toss to coat. Spread almonds evenly on baking sheet. Bake 1 hour, stirring occasionally. Cool and serve or store in an airtight container.
  • Yield: 8 servings (serving size: about ¼ cup)

Notes

Cabbage and Rice Casserole

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Cabbage and Rice Casserole

Cabbage and Rice Casserole

1/2 tablespoon extra-virgin olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 cup chopped white button mushrooms
1 (15-ounce) can black beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
4 cups chopped green cabbage
1 cup cooked brown or wild rice

Put diced tomatoes in a food processor or blender, and process until smooth. Set aside. Heat olive oil over medium heat in a large skillet. Add onions, and cook until soft and translucent. Stir in garlic, mushrooms, tomatoes, parsley, oregano, salt, and pepper. Reduce heat to low, and cook 20 minutes, stirring occasionally.

Preheat oven to 350 degrees. Steam cabbage 8-10 minutes or until tender crisp (or add cabbage to boiling water, and cook 5-7 minutes). Lightly spray or rub an 9”x13” baking dish with olive oil, and cover bottom of dish with cooked cabbage. Place rice and beans on top of cabbage. Pour tomato sauce over all. Bake 20 minutes.

Yield: 8 servings (serving size: about 1 cup)

Spaghetti Squash Stir-fry

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Spaghetti Squash Stir-fry

Spaghetti Squash Stir-fry

The first time I cooked a spaghetti squash I was amazed at how the pale-yellow flesh came off in thin strands, just like its name says! This particular type of squash is a healthy substitute for pasta, especially for those who are looking for gluten-free options.
4 from 3 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 1 clove garlic, minced minced
  • 2 cups cooked broccoli, cut into 1-inch florets
  • 2 cups cooked spaghetti squash, cut into 2-inch pieces
  • 1 1/2 cups cooked brown or wild rice
  • 1/2 cup canned black beans, rinsed and drained
  • 1/4 cup soy sauce or soy sauce alternative see Recipe Notes
  • 1 teaspoon dried basil
  • 1/2 tablespoon tahini
  • 1 teaspoon dried basil
  • 2 tablespoon chopped walnuts or cashews

Instructions
 

  • Heat olive oil in large skillet over medium heat. Add onions, and cook until soft and translucent. Stir in garlic, broccoli, spaghetti squash, rice, beans, soy sauce, basil, and tahini. Cook 5 minutes or until heated through, stirring frequently. Mix in walnuts just before serving.
  • Yield: 4 servings (serving size: 1 cup)

Notes

  • Substitute chopped zucchini for the spaghetti squash.
  • Other vegetable ideas are green beans, mushrooms, or sweet peas.
  • To bake a spaghetti squash, preheat oven to 375 degrees. With a fork, prick squash all over and place directly on rack in middle of oven. Cook 1 hour. Remove from oven, and let squash cool 10-15 minutes before cutting in half and removing seeds. Pull a fork lengthwise through the flesh to separate into long strands.
  • Bragg's Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. Bragg Liquid Aminos is a Certified non-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids. Coconut Aminos is another option (my preference)

Tuscan Soup

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Tuscan Soup

Tuscan Soup

A perfect soup for a cold, rainy day (or any time you crave a bowl of delicious vegetable soup).
4.32 from 19 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • 6 cups Vegetable Broth or water see Recipe Notes
  • 1 cup dry lentils, sorted and rinsed
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes, undrained
  • ½ 10-ounce package frozen chopped spinach, unthawed
  • ½ tablespoon dried crushed rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in large saucepan over medium heat. Add onions and carrots, and cook until onions are soft and translucent. Stir in garlic, and cook 1 minute, stirring constantly so garlic doesn’t burn.
  • Add water or broth, lentils, cannellini beans, tomatoes, spinach, rosemary, bay leaf, salt, and pepper. Heat to boiling, and then reduce heat. Simmer 20-25 minutes with lid tilted. Discard bay leaf before serving.
  • Yield: 8 servings (serving size: about 1 ¼ cups)

Notes

  • When preparing lentils, sort dried lentils by spreading them in a single layer on a tray to make it easier to sort out to discard the bad lentils. Look for discolored and misshapen beans and discard any unwanted debris. Place good lentils into a colander and rinse thoroughly using cold water.
  • 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.

Corn Muffins

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corn muffins - corn muffin recipe

Corn Muffins

Corn muffins can complement a Daniel Fast main dish meal or serve as a snack.
4.14 from 91 votes
Print Recipe Pin Recipe
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 12

Ingredients
  

  • 1 1/2 cups yellow cornmeal
  • 1/2 cup unsweetened almond or rice milk
  • 1/4 cup water
  • 1 tablespoon Date Honey
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup fresh or frozen corn kernels
  • 1/4 cup chopped green onions, green parts only
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 400 degrees. Mix cornmeal, almond milk, water, Date Honey, and olive oil in a medium bowl. Stir until smooth.
  • Add corn, green onions, and salt. Stir until well combined. Lightly rub a mini-muffin tin with olive oil. Fill all 24 cups about 3/4 full. Bake 15 minutes. If using a regular muffin tin, fill all 12 cups about 3/4 full and bake 20 minutes.
  • Yield: 12 servings (serving size: 2 mini-muffins or 1 regular muffin)

Notes

  • Use 1 1/2 tablespoons dried chives instead of green onions.

Hello Sunshine Orange Juice

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sunshine in a glass

Hello Sunshine Orange Juice

This orange juice recipe--made with apples and grapes--is one you'll want to make over and over again.
3.12 from 17 votes
Print Recipe
Course Drinks

Ingredients
  

  • 2 oranges, peeled and divided into segments
  • 2 apples, unpeeled and cut into slices (discard cores)
  • 1 cup red seedless grapes

Instructions
 

  • Feed fruit into juicer, and enjoy.
  • Yield: 2 servings (serving size: 8 ounces or 1 cup)

Lima Beans with Thyme

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Lima Beans with Thyme

Lima Beans with Thyme

Lima beans, also known as "butter beans," have a rich meaty texture and are also a great source of fiber.
No ratings yet
Print Recipe
Course Side Dish
Servings 4

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1/4 cup chopped onion
  • 2 cups frozen lima beans
  • 2 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon thyme

Instructions
 

  • Cook lima beans on stovetop according to package directions. While beans are cooking, heat olive oil in a small skillet over medium heat. Add onion, and cook until soft and translucent.
  • Drain beans, and mix in onions. Add parsley, salt, and thyme. Stir well, and serve.
  • Yield: 4 servings (serving size: about 1/2 cup)

Roasted Potato Salad

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roasted potato salad

Roasted Potato Salad

Roasting enhances the flavor of vegetables by pulling out their natural sugars. If you're a little hesitant about having Brussels sprouts in this recipe, step out of your comfort zone. Roasting Brussels sprouts takes away their bitter flavor and makes them quite tasty. Enjoy this unique combination of vegetables as a salad served on top of lettuce or as a side dish. And, give yourself a pat on the back for eating Brussels sprouts.
5 from 4 votes
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 1 pound B size red potatoes, unpeeled
  • 1/2 pound Brussels sprouts, trimmed & halved
  • 1 cup trimmed fresh green beans, cut into 1" pieces
  • 1 1/2 tablespoon extra-virgin olive oil, divided
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup chopped red onions
  • 1/4 cup finely chopped pecans or walnuts
  • 2 cups chopped romaine lettuce

Instructions
 

  • Scrub potatoes well. Place in a large saucepan, and cover with water. Heat to boiling. Reduce heat slightly to a soft rolling boil, and cook 15 minutes. Drain, and allow to cool slightly.
  • Preheat oven to 425 degrees. Cut potatoes into quarters, and put in a large bowl, along with Brussels sprouts and green beans. Add 1 tablespoon olive oil, tarragon, salt, and pepper. Stir well to coat. Place vegetables on a baking sheet. Bake 10 minutes, and flip. Cook another 10 minutes, or until vegetables are slightly blackened. Place in a large bowl, and set aside.
  • Heat 1/2 tablespoon olive oil in skillet over medium heat. Add onions and pecans, and cook until onions are soft and translucent. Mix in with potatoes and vegetables. To serve, place ½ cup lettuce on each plate, and top with roasted potato-vegetable mixture. Drizzle a little olive oil over each serving, if desired.
  • Yield: 4 servings (serving size: about 1 cup)

Taco Salad

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Taco Salad

Taco Salad

When I was a young girl, I would get to choose the dish I wanted for my birthday dinner. Most of the time, I went with tacos. I loved trying to stuff my tacos as full as I could, and I can still remember the c-r-u-n-c-h as I would bite into those tasty La Tiara shells. This Taco Salad recipe was inspired by my taco memories from childhood. The first time I made this dish, my husband questioned if it was really Daniel Fast approved because it tasted so good.
4.34 from 12 votes
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 1 14.5-ounce can corn kernels, drained
  • 1 15.5-ounce can pinto beans, undrained
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced onion
  • 1 15-ounce can black beans, rinsed and drained
  • 1/2 tablespoon Taco Seasoning
  • 2 cups torn romaine or iceberg lettuce
  • Garnishes: Avocado slices, chopped green onions, sliced olives, and/or diced tomatoes

Instructions
 

  • Preheat oven to 425 degrees. Spread corn kernels out in one layer on a lightly oiled 11 x 17-inch baking sheet. Bake for 20-25 minutes, or until corn is browned and slightly crunchy.
  • While corn is roasting, place pinto beans in a small saucepan over medium heat. Add garlic powder and salt. Cook 10 minutes, stirring occasionally. Using a fork or potato masher, mash beans until they are the consistency of refried beans. Lower heat, and continue to cook until some of the liquid has evaporated and beans have thickened, about 10 minutes more. Stir frequently to avoid scalding beans on the bottom of the pan.
  • Heat olive oil over medium heat, and add onions. Cook until onions are soft and translucent. Add black beans, corn, and taco seasoning. Stir well to coat. Reduce heat to low, and keep warm until pinto beans are done. To serve, place about 1/2 cup lettuce on each plate, and top with 1/4 cup pinto beans and a heaping 1/2 cup of black bean and corn mixture. Add desired toppings to salad.
  • Yield: 4 servings (serving size: about 1 1/2 cups)

 

Tangy Apple Delight

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tangy apple delight

Tangy Apple Delight

If you like sweet and sour together, you'll appreciate the tantalizing flavors in this special blend and fruit. Pucker up!
5 from 1 vote
Print Recipe
Course Drinks
Servings 2

Ingredients
  

  • 2 apples unpeeled and cut into slices (discard cores)
  • 1 grapefruit peeled and divided into segments
  • 1 cup red seedless grapes

Instructions
 

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