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Gimme More Granola

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granola

Gimme More Granola

Gimme More Granola is truly the perfect healthy snack because it's easy to make and packed with fiber, protein, vitamins, and minerals. This recipe is also filling and satisfying. A little goes a long way.
4.27 from 19 votes
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Course Breakfast, Snack
Cuisine American
Servings 8

Ingredients
  

  • 1/4 cup chopped dried plums or Medjool dates
  • 1/4 cup water
  • 1 cup old-fashioned rolled oats
  • 2 tablespoons unsweetened apple juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup raisins
  • 2 tablespoons chopped almonds
  • 2 tablespoons chopped walnuts
  • 2 tablespoons sunflower seeds
  • 2 tablespoons unsweetened shredded coconut

Instructions
 

  • Preheat oven to 350º F. In a small saucepan, add plums and water. Cook over medium heat 5 minutes, or until plums are softened. Transfer to a food processor or blender, and process until mixture is a thick paste.
  • In a large bowl, combine plum mixture, apple juice, olive oil, oats, raisins, almonds, walnuts, sunflower seeds, and coconut. Stir well, making sure everything is well coated. Spread out on a baking sheet, and bake 5 minutes.
  • Stir granola, and bake another 5 minutes, or until lightly browned. Let cool (will become more crispy as it cools), and store in an airtight container.
  • Yield: 8 servings (serving size: about 1/4 cup)

Notes

Green Beans with Toasted Walnuts

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Green Beans with Toasted Walnuts

Green Beans with Toasted Walnuts

Green beans are so good that they don't need anything added to them at all. However, it's fun to change things up a bit. This recipe adds toasted walnuts to give regular green beans a flavor boost.
5 from 2 votes
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Course Appetizer, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 1 pound fresh or frozen green beans
  • ½ tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon tarragon
  • 1/8 teaspoon pepper
  • 2 tablespoons finely diced toasted walnuts

Instructions
 

  • Wash fresh beans thoroughly and trim ends. Cut into bite-size pieces. If using a steamer, cook 20-22 minutes. If boiling, cover the beans with cold water in a large saucepan, and bring to a boil. Reduce heat, and simmer until crisp tender, about 8-10 minutes.
  • Drain green beans, and stir in olive oil, salt, tarragon, pepper, and walnuts. Serve immediately.
  • Yield: 6 servings (serving size: about ½ cup)

Notes

 

 

Butternut Squash and Sweet Potato Soup

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Butternut Squash & Sweet Potato Soup

Butternut Squash and Sweet Potato Soup

This recipe is one I cook frequently, even when I'm not on the Daniel Fast. The flavors remind me of autumn with its cooler weather and falling leaves.
4.54 from 15 votes
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Course Soup
Servings 8

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 pound butternut squash, peeled and cut into 1-inch cubes
  • 1 pound sweet potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon fresh minced ginger root or 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Instructions
 

  • Heat olive oil over medium heat, and add onions. Cook until onions are soft and translucent. Add water or broth and remaining ingredients to saucepan, and bring to a boil. Reduce heat, and cover. Simmer 30 minutes, or until vegetables are tender.
  • Remove vegetables with a slotted spoon and place in a food processor or blender. Puree until smooth. (You may need to do this in two batches because filling your processor or blender more than half full could cause the hot soup to pop the lid.) Return to heat, and stir well. Use a whisk, if necessary, to smooth out the texture. Cook another 5-10 minutes, and serve.
  • Yield: 6 servings (serving size = about 1 cup)

Notes

  • Use leeks instead of onions (white parts only).
  • 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.

Tomato Basil Soup

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Tomato Basil Soup

Tomato Basil Soup

A soup I like to order when we go out to eat is Tomato Bisque. Yum! But since cream and Parmesan cheese aren't part of the Daniel Fast, this recipe is closest I can get to the real deal.
5 from 1 vote
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Course Soup
Servings 4

Ingredients
  

  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onions
  • 3 14.5-ounce cans diced tomatoes
  • 1/2 cup Vegetable Broth or water see Recipe Notes
  • 1 clove garlic, minced
  • 1 ½ teaspoon dried basil
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • Toasted pumpkin seeds optional
  • Toasted sunflower seeds optional

Instructions
 

  • Heat olive oil over medium heat in a large skillet. Add onions, and cook until soft and translucent. Add tomatoes, water, garlic, basil, salt, and pepper. Cook 20 minutes.
  • Place mixture in a food processor or blender, and purée until desired consistency is reached. Return to skillet, and cook 5-10 more minutes. Sprinkle pumpkin and/or sunflower seeds on top, if desired.
  • Yield: 4 servings (serving size: 1 1/4 cups)

Notes

  • Use leeks (white and light green parts only) instead of onions.
  • 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.

Cinnamon-Cumin Lentil Soup

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Cinnamon-Cumin Lentil Soup

 

Cinnamon-Cumin Lentil Soup

4.72 from 7 votes
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Course Soup
Servings 6

Ingredients
  

  • 6 cups Vegetable Broth or water see Recipe Notes
  • 1 cup dry lentils, rinsed and sorted
  • 1 15-ounce can chickpeas, rinsed & drained
  • 1/2 cup diced carrots
  • 1/2 cup diced red onion
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt

Instructions
 

  • Bring broth or water to a boil. Add lentils, chickpeas, carrots, onions, cinnamon, cumin, and salt. Reduce heat, and simmer gently with lid tilted for 30 minutes or until lentils are softened.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

Jamaican Chili

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Jamaican Chili

Jamaican Chili

When my husband, Justin, and I went on our honeymoon in June 1998, we stayed at an all-inclusive resort in Jamaica. We spent hours every day at the beach, swimming, snorkeling, and sailing. When it was time for dinner, we'd be famished. The food was incredible, and I loved sampling all the Jamaican-style dishes. This recipe reminds me of that unforgettable experience.
3.42 from 34 votes
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Course Soup
Servings 4

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 yellow bell pepper, seeded and chopped (about 1-1 1/2 cups) seeded & chopped (1-1 1/2 cups)
  • 1 cup chopped onions
  • 2 cloves garlic minced
  • 1 cup Vegetable Broth or water see Recipe Notes
  • 3 medium tomatoes, chopped or 1 (14.5-ounce) can diced tomatoes
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 1 15-ounce can kidney beans, rinsed and drained
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • 1/2 teaspoon salt

Instructions
 

  • Heat olive oil over medium heat, and cook until onions are soft and translucent. Add yellow pepper and garlic. Cook until pepper is tender.
  • Add water tomatoes, beans, cumin, paprika, and salt. Bring to a boil. Cover, and simmer 30 minutes. Stir in parsley just before serving.
  • Yield: 4 servings (serving size: 1 1/4 cups)

Notes

  • For a spicier chili, add a diced jalapeno pepper or hot chile powder.
  • Use chickpeas instead of cannellini beans.
  • Add more vegetables, such as carrots, celery, sweet potato, 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.

Fall Harvest Oatmeal

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Fall Harvest Oatmeal

Fall Harvest Oatmeal

Oatmeal doesn't have to be bland and boring. This recipe reminds me of the autumn season, but it can be enjoyed year-round.
3.59 from 12 votes
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Course Breakfast
Cuisine American
Servings 2

Ingredients
  

Instructions
 

  • Prepare Cinnamon Baked Apples as directed. When apples are done, cook oats on stovetop according to package directions. To serve, place ½ cup oatmeal in two bowls. Top with apples, dates, and pecans. Pour 2 tablespoons of apple juice over each serving, and serve immediately.
  • Yield: 2 servings (serving size: about 1 cup)

Notes

  • Use figs or raisins instead of dates.
  • Since you only need half of the Cinnamon Baked Apples recipe, you can store the other half in an airtight container in the refrigerator and use the following day.
  • Stir in a little almond butter (or peanut butter) and/or top with unsweetened coconut flakes.

Grilled Portabello Steaks with Sun-Dried Tomato Tofu

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Grilled Portabello Steaks

Grilled Portabello Steaks with Sun-Dried Tomato Tofu

This dish is the closest thing to a real steak dinner that I've found when on the Daniel Fast. Although the prep work takes longer than most other recipes on my website, you'll enjoy the fruits of your labor when you bite into the meaty texture of the portabello cap.
3.72 from 7 votes
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Course Main Course
Servings 4

Ingredients
  

  • 4 Portabello mushroom caps

Marinade

  • ¼ cup extra-virgin olive oil
  • ¼ cup unsweetened pineapple juice or orange juice
  • ¼ cup soy sauce or soy sauce alternative see Recipe Notes
  • 2 tablespoons chopped green onions (green parts only)
  • 1 clove garlic, minced
  • ½ teaspoon dried crushed rosemary

Sun-Dried Tomato Tofu

  • 8 ounces extra-firm tofu, cut into ½-inch rectangular slices (2 ounces each)
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup chopped sun-dried tomatoes, packed in oil, drained
  • ¼ cup sliced black olives
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon garlic powder

Instructions
 

  • Place mushrooms in a glass dish with gills up. Whisk together marinade ingredients in a small bowl, and pour over caps. Marinate at room temperature 30 minutes.
  • While mushrooms marinate, prepare Sun-Dried Tomato Tofu. Place tofu slices in an 8 x 8-inch baking dish, and drizzle with olive oil. Top with sun-dried tomatoes and olives. Add basil leaves, parsley, and garlic powder. Let sit at room temperature 30 minutes.
  • Preheat oven to broil setting while tofu marinates. Put tofu in the oven and broil for 5-7 minutes. Preheat barbecue grill. When grill is ready, place mushroom caps over heat for 5 minutes, flipping halfway through cooking time.
  • To serve, place grilled mushroom caps on a plate, top with tofu slices, and drizzle a tablespoon or two of the rosemary marinade over all.
  • Yield: 4 servings (serving size = 1 mushroom cap and 2 ounces of tofu)

Notes

  • Bragg's Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. It's a certified non-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids. Another option is Coconut Aminos
  • Soy sauce contains wheat (not whole wheat) and sodium benzoate, which is a preservative. Since the goal of the Daniel Fast is to choose foods that God made instead of man-made, chemically processed foods, technically soy sauce is not allowed. However, some people may choose to modify their fast a bit, and that is totally between you and the Lord. Whatever He is leading you to do, do it. If that means eliminating soy sauce for 21 days, great. If not, that's fine, too.

Strawberry-Banana Smoothie

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Strawberry Banana Smoothie

 

Strawberry-Banana Smoothie #1

4 ounces extra-firm tofu
1/4 cup unsweetened almond milk or soy milk
1/4 cup unsweetened apple juice
2 tablespoons Date Honey
1 cup sliced strawberries
1 frozen banana, peeled, sliced (about 1 cup)

Place all ingredients in a blender, and process until smooth.

Yield: 2 servings (serving size: about 1 cup or 8 ounces)

Recipe Notes

  • To prepare banana ahead of time, remove peel and place in a plastic ziptop bag until frozen.
  • Instead of using Date Honey, soak 3-4 Medjool dates in warm water at room temperature for an hour before adding to blender.

Strawberry-Banana Smoothie #2

1 cup unsweetened almond milk
1 frozen banana, peeled and sliced (about 1 cup)
1 cup whole frozen strawberries (about 6 strawberries)
1 Medjool date, pitted

Place all ingredients in a blender, and process until smooth.

Yield: 2 servings (serving size: about 1 cup or 8 ounces)

Recipe Notes

  • To prepare banana ahead of time, remove peel and place in a plastic ziptop bag until frozen.

Baked Acorn Squash with Apples

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Baked Acorn Squash with Apples

Baked Acorn Squash with Apples

Enjoy as a breakfast dish, snack, or even dessert.
No ratings yet
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Course Appetizer, Dessert, Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 pound acorn squash
  • 3 cups sliced apples
  • 2 cups unsweetened apple juice
  • ¼ teaspoon cinnamon
  • ¼ cup chopped walnuts, toasted

Instructions
 

  • Preheat oven to 350 degrees. Cut squash cross-wise into rings. Discards seeds and pulp. Then cut squash rings and apple slices into 1 to 1 1/2-inch cubes.
  • Place in a 9 x 13-inch baking dish. Mix cinnamon with apple juice, and pour over squash and apples. Bake 15 minutes. Stir well, and bake another 15-20 minutes.
  • To serve, place about 1 cup of squash and apples in a bowl, and top with 1 tablespoon apple juice and 1 tablespoon walnuts.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

 

Kale with Tomatoes and Onions

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kale with tomatoes and onions

Kale with Tomatoes and Onions

4 ounces curly kale, stems removed and coarsely chopped (about 6 cups)
1 tablespoon extra-virgin olive oil
1 cup thinly-sliced onions, sliced pole to pole (see Recipe Notes)
2 cloves garlic, minced
3 cups chopped tomatoes, unpeeled, unseeded
1 teaspoon dried basil
1 teaspoon dried oregano flakes
½ teaspoon salt
Pine nuts, optional

In a large skillet, heat olive oil over medium heat. Add onions and garlic. Put tomatoes in a large bowl, and squeeze with your hands so that some juice is extracted. Pour tomatoes with their juice into skillet with onions and garlic, and cook 15 minutes. Stir in kale, tomatoes, basil, oregano, and salt. Cover, and simmer 5-7 minutes, or until the kale has softened. Sprinkle pine nuts on top, if desired. Serve immediately.

Yield: 6 servings (serving size: about ½ cup)

Recipe Notes

  • To slice an onion pole to pole, or into half rings, think of the onion as a globe. Trim root end (South Pole) and stem end (North Pole). Peel off outer layers. Cut onion in half from North pole to South pole, making a series of vertical slices perpendicular to the equator of the onion.
  • Serve over cooked beans, brown rice, lentils, or quinoa.

Fruit Pizza

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Fruit Pizza

Fruit Pizza

This recipe is great for breakfast, snack, or dessert. It's one of my favorites!
4 from 9 votes
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Course Breakfast, Dessert, Snack
Servings 8

Ingredients
  

Crust

  • 1 ½ cups almond flour or meal
  • ½ cup roughly chopped pitted dates
  • ½ cup chopped pecans
  • ¼ cup unsweetened apple juice

Fruit Sauce

Topping Ideas

  • Sliced apples, bananas, blueberries, grapes, kiwifruit, mangoes, oranges, peaches, pineapples, strawberries

Instructions
 

  • Preheat oven to 350 degrees. Place almond flour, dates, pecans and apple juice in a food processor. Process until mixture forms a ball.
  • Press dough into 10-inch circle, about ¼-inch thick, on an 11 x 17-inch baking sheet or pizza pan (rub a little olive oil on your hands if dough gets too sticky; you can also place a sheet of parchment paper on top of the dough). With a fork, poke holes all across crust dough. Bake 10 minutes, or until edges are browned and slightly crispy. Remove from oven and let cool completely, about 45 minutes.
  • Put Date Honey and strawberries in a food processor or blender. Process about 30 seconds or until smooth and creamy. Spread fruit sauce onto cooled crust. Top with your favorite assortment of sliced fruit. Refrigerate 3 hours or until chilled.
  • Yield: 8 servings (serving size: 1 slice)

Notes

  • Substitute oat flour for the almond flour.