Ultimate Daniel Fast

You are here: Home / Archives for what can I eat on the daniel fast

what can I eat on the daniel fast

Greek-Style Stuffed Peppers

By

Greek-Style Stuffed Peppers

Greek-Style Stuffed Peppers

If you're looking for a higher protein dish on your Daniel Fast, this recipe provides a nice amount, thanks to the quinoa. Plus, these stuffed peppers are delicious and filling.
3.93 from 54 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped onion
  • ½ cup diced zucchini
  • 1 clove garlic, minced
  • 1 8-ounce can tomato sauce
  • 3 chopped canned artichokes, drained
  • ½ cup chopped black olives
  • 1 teaspoon dried oregano flakes or 1 tablespoon chopped fresh oregano
  • 1 teaspoon dried parsley or 1 tablespoon chopped fresh parsley
  • ½ teaspoon salt
  • 6 medium bell peppers, green, orange, red, and/or yellow
  • 2 cups cooked quinoa
  • 1 ½ tablespoons pine nuts

Instructions
 

  • Preheat oven to 350 degrees. Place artichokes in a food processor, and pulse until artichokes are chopped well. Set aside.
  • Heat olive oil over medium heat. Add onion and zucchini. Cook 3-5 minutes or until vegetables are softened. Lower heat, and add garlic. Cook 1 minute, stirring constantly so garlic doesn't burn.
  • Add tomato sauce, artichokes, olives, oregano, parsley, and salt. Cook 15 minutes, or until sauce is thickened.
  • While sauce is cooking, prepare peppers. Cut in half lengthwise, and remove stems and seeds. Place peppers in boiling water for 5 minutes. Drain in colander, and place in a large baking dish.
  • When sauce is finished, mix in the quinoa and pine nuts. Stir well. Spoon mixture evenly into pepper halves. Add hot water to dish to a depth of ½ inch. Bake uncovered for 20 minutes.

Notes

  • Increase the protein content of this dish by adding 1 (15-ounce) can great northern beans or pinto beans, rinsed and drained.
  • Use brown rice instead of quinoa.
  • Add chopped fresh spinach leaves to the rice mixture.

 

Butternut Squash Fries

By

Butternut Squash Fries

Butternut Squash Fries

Three words. Best fries EVER. Seriously! But since these fries are not deep-fried, they won't get as crispy as regular French fries. But that's ok. The unique flavor more than makes up for it.
4 from 6 votes
Print Recipe
Course Side Dish
Servings 4
Calories 132 kcal

Ingredients
  

  • 2 pounds butternut squash, peeled, seeds removed, and sliced into fries about 3” L x ½”W (or to desired size)
  • 1 tablespoon coconut oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

Instructions
 

  • Preheat oven to 450 degrees. Prepare an 11 x 17 baking sheet by coating it with a little coconut oil. You can also use a silicone mat.
  • Place fries in a large bowl. Stir in one tablespoon of coconut oil, and toss until well coated. Add garlic powder, salt, and pepper. Stir again.
  • Pour fries onto baking sheet, making sure none of the pieces overlap. You may need to use two baking sheets to cook at one time (or cook in two batches).
  • Bake 20 minutes on a middle oven rack. Use a metal spatula to flip fries, and then bake another 15-20 minutes.
  • Turn over to broiler setting, and flip fries one more time. Move baking sheet to the top rack. Broil 5 minutes, or until desired crispness is reached.

Notes

  • Substitute coconut oil with a different oil (avocado oil, sesame oil, etc.).
  • Use a crinkle cutter to make restaurant-style fries.
 

Nutrition

Calories: 132kcalCarbohydrates: 27gProtein: 2gFat: 4gFiber: 5gSugar: 5g

Acorn Squash Hummus

By

Acorn Squash Hummus

Acorn Squash Hummus

Adding acorn squash to hummus takes it to a whole new nutritional level, boosting your intake of vitamins A, C, and B-6. The squash adds a subtle, sweet flavor that you'll enjoy.
No ratings yet
Print Recipe
Course Snack
Servings 12
Calories 146 kcal

Ingredients
  

  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 cup cooked acorn squash
  • 1/4 cup tahini
  • 1/4 cup water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, packed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin

Instructions
 

  • Place ingredients in a food processor or blender. Process, scraping sides of bowl often, until mixture is a smooth paste. You can either refrigerate at this point, or serve immediately.

Notes

  • Substitute butternut squash for acorn squash for a slightly different flavor.
  • Hummus has more flavor after it has been refrigerated at least 24 hours before serving. It can be refrigerated up to a week and frozen up to 3 months.
  • Use as a dip for fresh vegetables.
  • Serve with Whole Grain Tortillas.

Nutrition

Calories: 146kcalCarbohydrates: 9gProtein: 5gFat: 10gFiber: 3g

Daniel Fast Taco Burgers

By

Daniel Fast Taco Burger



Taco Burgers

This brown rice and lentil burger is a hearty, filling choice on the Daniel Fast.

  • 1 tablespoon extra-virgin olive oil
  • ½ cup chopped red onion
  • 1 cup cooked brown rice
  • 1 cup cooked brown lentils
  • ¼ cup flaxseed meal or whole grain flour
  • 1 ½ tablespoons Taco Seasoning
  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a large skillet over medium heat. Add onions, and cook until soft and translucent.
  3. Place cooked onions, brown rice, lentils, flaxseed meal, and Taco Seasoning in the bowl of a food processor. Pulse about 12-15 times or until mixture has a “meaty” texture. (If you don’t have a food processor, place ingredients in a large bowl, and stir. Use a potato masher to bind ingredients together.)
  4. Scoop out 1/3 cup of mixture, and place on an 11 x 17-inch baking sheet that has been rubbed with olive oil. Flatten and shape into a circle. Repeat with the remaining mixture to make 5 burgers.
  5. Bake for 15 minutes. Flip burgers (a thin metal spatula works best), and cook another 15 minutes.
  • Instead of baking the burgers, you can cook them in a skillet on the stovetop. Prepare skillet by adding about 1 teaspoon or olive oil and rubbing the oil on the surface to prevent sticking. Add burgers to skillet, and flatten with a spatula. Cook 5 minutes, or until bottoms are browned and slightly crispy. Flip, and cook another 5 minutes.
  • Top with Salsa and Super Easy Guacamole.
  • Other topping ideas: Sliced olives, chopped green onions, and chopped tomatoes.

Roasted Red Cabbage

By

Roasted Red Cabbage

Roasted Red Cabbage

If you're not already a fan of cabbage, this dish will turn you into one! Roasting cabbage in coconut oil gives it a wonderfully sweet flavor. Enjoy!
3 from 2 votes
Print Recipe
Course Side Dish
Servings 8
Calories 37 kcal

Ingredients
  

  • 1-1 1/2 pounds red cabbage, cored and roughly cut into wedges/pieces
  • 1 tablespoon coconut oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions
 

  • Preheat oven to 450 degrees.
  • Place cabbage in a large bowl. Add coconut oil, and stir well. Sprinkle in garlic powder, salt, and pepper. Stir again.
  • Arrange cabbage pieces in a single layer on an 11 x 17-inch baking sheet. Roast for 15 minutes. Flip cabbage, and roast until tender and the edges are browned, about 10-15 minutes more. Serve.
  • Yield: 8 servings (serving size: ½ cup)

Nutrition

Calories: 37kcalCarbohydrates: 5gProtein: 1gFiber: 2gSugar: 2g

Asparagus, Kale, and Pine Nut Sauté

By

Asparagus, Kale, and Pine Nut Sauté

Asparagus, Kale, and Pine Nut Sauté

This Daniel Fast vegetable dish was created when I was on day 11 of a fast. I wanted something new and different. So I bought a pound of asparagus, grabbed a bunch of fresh kale from my garden, and came up with this tasty recipe. If you like asparagus, you'll love this simple sauté.
4 from 2 votes
Print Recipe
Course Side Dish
Servings 6
Calories 85 kcal

Ingredients
  

  • ¼ cup pine nuts
  • 1 tablespoon sesame oil
  • 1 pound asparagus spears, woody ends trimmed and cut into 1-inch pieces
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • 1 tablespoon water
  • 2 cups torn kale, stems removed, torn into bite-size pieces, and lightly packed
  • 2 tablespoons fresh basil, julienned or 1 teaspoon dried basil
  • ½ teaspoon salt

Instructions
 

  • Heat a large skillet over medium heat. Add pine nuts. Cook 2-3 minutes or until lightly toasted, stirring occasionally. Transfer pine nuts to a bowl or plate.
  • Add sesame oil, asparagus, and onions to skillet. Cook until onions are soft and translucent, about 2-3 minutes. Add garlic, water, kale, basil, and salt. Stir well.
  • Cook another 2-3 minutes or until asparagus is crisp tender (if skillet starts to get too dry, add another tablespoon of water). Sprinkle with pine nuts, and serve.

Nutrition

Calories: 85kcalCarbohydrates: 5gProtein: 3gFat: 6gFiber: 2gSugar: 1g

Top 10 Snacks for Super Bowl Sunday

By

Super Easy Guacamole, Daniel Fast snack, guacamole recipe

In three days, thousands of Americans will gather to watch the biggest sporting event of the year. That’s right, friends. It’s Super Bowl time!

Next to Thanksgiving, Super Bowl Sunday ranks as the #1 day for food consumption. The big game is as much about the snacks as it is about the sport. It’s pizza and hot wings. Chips and dip. Chex Mix and cookies. For someone on the Daniel Fast, though, this type of setting presents a huge challenge. If you can’t have meat, dairy products, sugar, or caffeine, what can you eat on Super Bowl Sunday? Plenty, if you refer to the tasty recipes on my website.

Following are the Ultimate Daniel Fast’s Top 10 Super Bowl Snacks:

 1. Almond Butter Bites
 2. Oatmeal Raisin Cookies
 3. Salsa
 4. Spinach-Artichoke Dip
 5. Super Easy Guacamole
 6. Fruit Pizza
 7. Sweet & Spicy Mixed Nuts
 8. Date Honey
 9. Confetti Hummus
10. Grilled Veggie Kebabs

Which one (or two) will you take to your Super Bowl Party?

The Daniel Fast and Lent

By

Lent 2014

March 5th is Ash Wednesday, which marks the beginning of the Lenten season. Lent is a special time when the Church remembers how Jesus spent 40 days fasting in the desert before He launched His public ministry. Although mostly observed by Roman Catholics, Lutherans, Methodists, and Presbyterians, Lent is becoming increasingly popular among evangelicals and other denominations. (SIGN UP HERE to receive your Lent 2014 Prayer Guide).

The purpose of Lent is to reflect on Jesus Christ — his life, death, burial, and resurrection. Typically, people abstain from meat during Lent and may also give up other vices, such as sweets, television, or Facebook. Many believers also participate in a Daniel Fast.

The Daniel Fast is a 21-day partial fast based upon the prophet Daniel’s experiences in the Bible. The purpose of the fast is to restrict commonly enjoyed foods as an act of worship and consecration to God (see Food Guidelines). On one occasion, Daniel was greatly concerned for his people and sought the Lord’s wisdom during a time of prayer and fasting. Daniel 10:2-3 says, “At that time I, Daniel, mourned for three weeks. I ate no choice food; no meat or wine touched my lips.” The meaning of “choice food” is not clear; however, most commentaries conclude that he ate no bread or sweets. The Message translation sums up Daniel’s eating habits during that time: “I ate only plain and simple food.” The idea behind the fast is not to duplicate Daniel’s menu but to imitate his spiritual hunger. Daniel’s passion for the Lord caused him to seek spiritual food rather than physical food, which should be the desire for anyone doing the Daniel Fast.

How will you prepare for Easter Sunday? Consider doing the Daniel Fast as you celebrate what the Lord has done for you!

Strawberry Fields Smoothie

By

 

Strawberry Fields Smoothie

Strawberry Fields Smoothie

A refreshing smoothie that combines the sweetness of fruit with the power-packed nutrition of leafy greens. This drink is packed with vitamins and minerals to jump start your day or provide an afternoon energy boost.
4.34 from 3 votes
Print Recipe Pin Recipe
Course Breakfast, Drinks, Snack
Servings 2
Calories 133 kcal

Ingredients
  

  • 1 cup unsweetened almond milk, coconut milk, rice milk, or soy milk
  • 1 cup sliced fresh or frozen banana, peeled (about 1 medium banana)
  • 1 cup sliced fresh or frozen strawberries
  • 1 cup fresh mixed greens, spinach, kale leaves, chard, etc.
  • 2 tablespoons flaxseed meal, 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

  • Substitute water in place of non-dairy milk (or half of it).
  • Make sure either the banana or strawberries are frozen so your smoothie is chilled.
  • To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen.
  • Flaxseed meal is a powder made from ground flaxseeds. It's high in fiber and a good source of Omega 3 fatty acids.

Nutrition

Calories: 133kcalCarbohydrates: 25gProtein: 3gFat: 4gFiber: 5gSugar: 9g

 

Coconut-Date Cookies

By

Coconut-Date Cookies

Coconut-Date Cookies

The best part about this recipe is you can enjoy it and not feel guilty. Every ingredient is Daniel Fast friendly and good for you!
3.66 from 46 votes
Print Recipe
Course Dessert, Snack
Servings 14

Ingredients
  

  • ½ cup unsweetened applesauce
  • ½ cup unsweetened coconut milk
  • ½ cup coconut flour
  • ½ cup roughly chopped dates
  • ¼ cup Date Honey
  • ¼ cup chopped almonds
  • ¼ cup chopped walnuts

Instructions
 

  • Preheat oven to 350 degrees.
  • Place all ingredients in a large bowl, and stir well. Scoop out 1 generous tablespoon of dough and shape into a ball. Place on an 11 x 17-inch cookie sheet lined with a silicone mat. Flatten slightly. Repeat with remaining dough.
  • Bake 15-20 minutes or until slightly browned on the bottom.
  • Yield: 14 servings (serving size: about 1 cookie)

Notes

  • Use sliced almonds instead of chopped almonds.
  • Substitute coconut flour with almond flour, brown rice flour, or any whole grain flour.

Coconut Bliss Smoothie

By

Coconut Bliss Smoothie

Coconut Bliss Smoothie

This coconut treat will make you think you're in a tropical paradise. One sip, and you'll be in a hammock on the beach, feeling the ocean breeze caress your face as you bask in the warm sunshine. No deadlines. No laundry. No meetings. No responsibilities at all. Just pure relaxation and rest. Sounds nice, right? Wait until you taste it for yourself!
4.72 from 7 votes
Print Recipe Pin Recipe
Course Breakfast, Drinks, Snack

Ingredients
  

  • ½ cup unsweetened coconut milk
  • 1 cup sliced fresh or frozen banana (about 1 medium banana)
  • 1 cup fresh or frozen blueberries
  • 1 cup frozen or fresh mango chunks
  • 1 cup fresh or frozen sliced strawberries

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. 
  • Add Daniel Fast friendly protein powder.
  • Make it green! Add 1 cup chopped kale or spinach leaves.

Parsnip Chips

By

Parsnip Chips

Parsnip Chips

These veggie chips are so good that I have to hold myself back from eating half the recipe in one sitting (not exaggerating). The unique flavor of the parsnips goes well with the chili powder and makes a great snack.
No ratings yet
Print Recipe
Course Snack
Servings 8
Calories 105 kcal

Ingredients
  

  • 2 pounds parsnips, peeled, cut into ¼-inch medallions (about 6 cups)
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chili powder
  • ¼ teaspoon salt

Instructions
 

  • Position oven rack on the lowest rung. Preheat oven to 425 degrees.
  • Place parsnips in a large bowl. Add olive oil and stir to coat. Sprinkle chili powder and salt over parsnips, and stir well.
  • Cover an 11 x 17-inch baking sheet with parchment paper (or use a silicone mat). Spread parsnip chips out in one layer. Bake 15 minutes, and flip. Return to oven and bake another 15 minutes (20-25 minutes for extra-crispy chips).
  • Yield: 8 servings (serving size: 1/2 cup)

Nutrition

Calories: 105kcalCarbohydrates: 18gProtein: 5gFat: 4gFiber: 5gSugar: 5g