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what can I eat on the daniel fast

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)

 

Daniel Fast Baked Oatmeal

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Baked Oatmeal

Baked Oatmeal

This delicious Daniel Fast recipe consistently ranks #1 on my website. Many people love it so much that they have it on a regular basis, even when they're not on a fast. If you prefer to start your day with a hot breakfast, you'll appreciate this baked dish. It pairs well with a cup of coff...uh, I mean, hot lemon water. Remember, no coffee on the Daniel Fast!
3.88 from 156 votes
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Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 2 squares

Ingredients
  

  • 1 ½ cups old-fashioned rolled oats
  • 1 ½ cups unsweetened almond milk
  • ½ cup unsweetened applesauce
  • ¼ cup chopped dried apricots
  • ¼ cup chopped dates or raisins
  • ¼ cup chopped pecans or walnuts
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees. Put all ingredients in a large bowl and stir well. Transfer to an 8 by 8-inch baking dish that has been lightly rubbed with olive oil. Pour oatmeal mixture into dish and bake 45-50 minutes or until slightly browned and crispy on top.

Notes

  • Spread almond butter or Date Honey on each serving.
  • This recipe can be doubled and baked in a 9 by 13-inch casserole dish.

Daniel Fast Taco Soup

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Taco Soup

Taco Soup

This recipe is ideal for those nights when it's so cold outside you don't even want to leave the house. One bite and you'll see why Taco Soup is a great go-to meal during the winter months and any time of the year.
3.93 from 77 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup diced onion
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 14.5 ounce can diced tomatoes
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can pinto beans, rinsed, drained, and mashed
  • 1 15-ounce can corn, drained
  • ½ cup dry polenta
  • 1 tablespoon Taco Seasoning
  • 1 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Heat olive oil in large saucepan over medium heat. Cook onions until soft and translucent. Add broth, tomatoes, black beans, mashed pinto beans, corn, polenta, Taco Seasoning, salt, and pepper. Heat to boiling. Reduce heat, and cook 30 minutes.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

  • Substitute 1 1/2 cups cooked brown rice for polenta.
  • Place corn in a food processor and pulse a few times for a cream-style texture.
  • Use kidney beans instead of black or pinto beans.
  • 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.

 

Daniel Fast Two-Bean Burger

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Two-Bean Burger

Two-Bean Burger

If you've been craving a burger, take a look this recipe. It's a burger, all right, but one that's completely Daniel Fast friendly. Yummy!
4.17 from 30 votes
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons chopped onion
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned great northern beans, rinsed and drained
  • 2 tablespoons flaxseed meal
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt

Instructions
 

  • Mash beans in a large bowl,  leaving about 1/4 of the beans whole. and set aside. Heat olive oil in large skillet over medium heat. Add onions, and cook until soft and translucent. Place in a bowl with beans, and add flaxseed meal, garlic powder, cumin, and salt.
  • Return skillet to medium heat, and add a teaspoon of olive oil, if needed, to prevent burgers from sticking. Scoop about 1/3 cup of bean mixture for each burger. Flatten with a spatula. Cook 5 minutes, or until bottoms are browned and slightly crispy. Flip, and cook another 5 minutes.
  • Yield: 4 servings (serving size: 1 burger)

Notes

 

Caribbean Wild Rice

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Caribbean Wild Rice

Caribbean Wild Rice

It's easy to imagine yourself on a Caribbean island with the flavors in this main dish recipe.
4.70 from 10 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 8-ounce can unsweetened pineapple tidbits, juice reserved
  • 2 tbsp soy sauce or soy sauce alternative see Recipe Notes
  • 1 1/2 tbsp fresh lime juice
  • 1 cup sliced carrots
  • 1 cup chopped snow peas
  • 1 cup chopped zucchini
  • 1/2 cup chopped jarred roasted red bell peppers, drained (or chopped red bell pepper)
  • 1/2 cup canned black beans, rinsed and drained
  • 1/2 cup canned chickpeas, rinsed and drained
  • 2 cups cooked wild rice
  • Avocado slices
  • Chopped macadamia nuts

Instructions
 

  • Heat olive oil in large skillet over medium heat. Stir in onions, and cook until soft and translucent. Add garlic, and cook 1 minute, stirring constantly so garlic doesn’t burn.
  • Add ½ cup pineapple juice, Bragg's Liquid Aminos, and lime juice. Stir in carrots, snow peas, zucchini, red peppers, black beans, and chickpeas. Increase heat to medium high, stirring often. Cook 5 minutes, or until 3/4 of the liquid is absorbed and vegetables are slightly softened.
  • Add wild rice and pineapple. Increase heat, and stir-fry until heated through. Serve immediately.
  • Garnish with avocado slices and chopped macadamia nuts.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • Use cooked brown rice instead of wild rice.
  • 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. Coconut Aminos is another option (my preference).

Fig, Pear, and Walnut Salad

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Fig-Pear Walnut Salad

Fig, Pear, and Walnut Salad

Figs are like candy, especially when you're on a Daniel Fast. Fresh figs are absolutely delicious, but they're a rarity where I live. Every so often I'll see them at a local health food store, particularly in early summer and late summer/early fall. However, most times, I just use dried figs, which are featured in this salad.
5 from 1 vote
Print Recipe
Course Salad
Servings 4

Ingredients
  

  • 4 cups torn romaine lettuce, loosely packed
  • 1 Bosc pear, unpeeled, sliced thin
  • ¼ cup diced dried figs
  • ¼ cup chopped walnuts
  • 2 tablespoons raw sunflower seeds
  • 1 recipe Apple-Cinnamon Salad Dressing

Instructions
 

  • Place 1 cup of greens on each plate. Arrange pear slices on top of each mound of lettuce. Sprinkle each salad with 1 tablespoon figs, 1 tablespoon walnuts, and ½ tablespoon sunflower seeds. Drizzle about 2 tablespoons dressing over each salad.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

  • Use an apple instead of a pear, or try a combination of both.
  • Serve with mixed greens or fresh spinach.
  • Substitute walnuts with pecans.

Hummus Casserole

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Hummus Casserole

I got the idea for this recipe when I realized my hummus consumption tends to be more like a meal than a snack. I thought, Why not make a main dish out of it? So I added brown rice, veggies, and voila!
5 from 4 votes
Print Recipe
Course Main Course

Ingredients
  

  • 1 Hummus recipe
  • ½ cup water
  • 1 carrot, shredded (about 1 cup)
  • 1 cup cooked spinach, squeezed dry
  • 1 cup diced zucchini, unpeeled
  • ¼ cup chopped green onions (green parts only)
  • ½ teaspoon salt
  • 2 cups cooked brown rice

Instructions
 

  • reheat oven to 350 degrees. Prepare Hummus according to directions and place in a large bowl. (You will use entire recipe.) Add water, carrots, spinach, zucchini, green onions, salt, and brown rice. Stir well.
  • Pour into a 9 x 13-inch casserole dish that has been lightly rubbed or sprayed with olive oil. Bake, covered, for 20 minutes.
  • Yield: 10 servings (serving size: about 1/2 cup)

Notes

  • Substitute quinoa for the brown rice.
  • Another recipe for hummus you might like: Confetti Hummus.

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

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
Print Recipe
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
Print Recipe
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
Print Recipe
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.