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what to eat on the daniel fast

Greek-Style Stuffed Peppers

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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

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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

Broiled Brussels Sprouts

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Broiled Brussels Sprouts

 

Broiled Brussels Sprouts

Coconut oil provides a slightly sweet and nutty flavor to these naturally bitter vegetables. And, before you get too excited, that is NOT bacon in the photo! What you see is the result of broiling with a little bit of Date Honey (see Notes below). But this recipe is still very good, even without bacon.
2.77 from 13 votes
Print Recipe
Course Side Dish
Servings 4
Calories 114 kcal

Ingredients
  

  • 1 12- ounce package frozen Brussel sprouts
  • 1 tablespoon coconut oil
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions
 

  • Cook Brussels sprouts according to package directions. Drain.
  • Add coconut oil, salt, and pepper. Stir well to coat.
  • Place under oven broiler on top rack (a small toaster oven works well). Broil 15-20 minutes, depending upon the degree of broiling you prefer. Stir halfway through cooking time.
  • Transfer to a glass dish, and serve warm.

Notes

  • When you mix the coconut oil with the salt and pepper, stir in 2 teaspoons of Date Honey to add a touch of sweetness.
  • Substitute coconut oil with a different oil (avocado oil, walnut oil, etc.).

Nutrition

Calories: 114kcalCarbohydrates: 15gProtein: 6gFat: 4gFiber: 6gSugar: 4g

Roasted Red Cabbage

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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

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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

Lentil-Vegetable Soup

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Lentil-Vegetable Soup

Lentil-Vegetable Soup

I love soup because:
1) It’s easy to make.
2) It’s a healthy comfort food that warms you up on a cold day.
3) If you make a big pot for lunch or dinner, you don’t have to cook as much the next day or two (hooray for leftovers!).
The last benefit is probably the most important when you’re on the Daniel Fast. The less time you spend in the kitchen, the better. Then you’ll be freed up to read the Bible and pray. So, remember, when it comes to meal planning for the Daniel Fast, soup is always a wise choice. I hope you enjoy this tasty vegetable soup recipe as much as I do.
4.55 from 22 votes
Print Recipe
Course Soup
Servings 8

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped zucchini
  • 1 cup fresh or frozen sweet peas
  • ½ cup chopped carrots
  • ½ cup chopped celery
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 6 cups Vegetable Broth or water see Recipe Notes
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 cup dry lentils, rinsed and sorted
  • 1 teaspoon salt
  • ½ teaspoon dried thyme
  • 1/8 teaspoon pepper
  • Chopped fresh parsley, to taste

Instructions
 

  • Heat olive oil in large saucepan over medium heat. Add zucchini, peas, carrots, celery, onions, and cook until vegetables are softened. Stir in garlic, and cook for 30 seconds, stirring constantly so garlic doesn’t burn.
  • Pour in water, tomatoes, and lentils. Add salt, thyme, and pepper, and stir to combine. Heat to boiling, and then reduce heat. Simmer with lid slightly tilted for about 30 minutes. Sprinkle in parsley before serving.
  • Yield: 6 servings (serving size: 1 cup)

Notes

  • Feel free to substitute vegetables, depending upon your preferences. Other ideas are green beans, lima beans, parsnips, potatoes, and/or summer squash.
  • 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.

 

Coconut-Date Cookies

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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

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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

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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

 

Mashed Rutabaga

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Mashed Rutabaga

Mashed Rutabaga

The rutabaga, sometimes called a yellow turnip, is not the most attractive vegetable on the stand. You might even call it ugly. However, you should give it a chance, especially considering how nutritious it is.Rutabagas are high in vitamin C and fiber. They're also a good source of potassium and calcium. Their unique flavor is sure to win you over, especially in when you combine rutabagas with the sweetness of coconut milk, as in this featured recipe.
No ratings yet
Print Recipe
Course Side Dish
Servings 6
Calories 126 kcal

Ingredients
  

  • 2 large rutabagas, about 2 pounds, peeled, cubed (about 6 cups)
  • 1 cup coconut milk
  • 1/4 teaspoon salt

Instructions
 

  • Place rutabaga in a large saucepan with about 8 cups water. Bring to a boil. Reduce heat, and cover. Simmer 30-40 minutes, or until softened. Drain in a colander.
  • Add coconut milk, and mash with a potato masher until desired consistency. Stir in salt, and serve.
  • Yield: 6 servings (serving size: about ½ cup)

Notes

Nutrition

Calories: 126kcalCarbohydrates: 16gProtein: 3gFat: 6gFiber: 3gSugar: 11gCalcium: 8mg

Super Easy Guacamole

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super easy guacamole

Super Easy Guacamole

When I was younger, I wouldn't have touched guacamole with a 10-foot pole. Now, I eat it nearly every day. Sometimes I go gourmet and whip up a big bowl of Guacamole with a Little Kick. But most of the time I make this simple recipe, which takes minutes to prepare.
5 from 2 votes
Print Recipe
Course Snack
Servings 8
Calories 148 kcal

Ingredients
  

  • 5 medium avocados
  • 2 tablespoons lime juice
  • ½ - 1 teaspoon salt, according to taste

Instructions
 

  • Cut the avocados in half and remove the pit (just gently squeeze till it pops out). Use a large spoon to scoop the fruit into a medium-sized bowl. Add the lime juice and salt. Mash with a fork to desired consistency.
  • Yield: 8 servings (serving size: about ¼ cup)

Notes

  • Add 1/2 teaspoon garlic powder.
  • Add 1/4 cup Salsa.
  • Use as a dip with fresh vegetables.
  • Spread on top of Chipotle Black Bean Burgers.
  • The trick to perfect guacamole is ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is n­o give, the avocado is not ready yet and will not taste good. If there is a lot of give, the avocado is ripe. Beware of too much softness, though, because that usually means the avocado may be over ripe and won’t taste good.

Nutrition

Calories: 148kcalCarbohydrates: 8gProtein: 2gFat: 14gSugar: 1gCalcium: 1mg

Peach Salsa

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Peach Salsa

Peach Salsa

When you hear the word "salsa," more than likely you think of a dip with tomatoes, peppers, and onions. However, this delicious salsa recipe is made with fruit instead of vegetables. Its light, refreshing taste will surprise you. Serve with baked tortilla chips or as a topping for a green salad.
No ratings yet
Print Recipe
Course Snack
Servings 6
Calories 10 kcal

Ingredients
  

  • 1 cup chopped fresh or frozen peaches
  • 1 4-ounce can chopped green chiles
  • 2 tablespoons finely red onion
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro or parsley
  • 1/8 teaspoon salt

Instructions
 

  • Mix ingredients in a medium-sized bowl, and stir well. Refrigerate for about 2 hours or until chilled. Serve.
  • Yield: 6 servings (serving size: about 1/4 cup)

Notes

  • Substitute ½ teaspoon dried cilantro or parsley for fresh.
  • If you're a salsa fan, be sure to try these recipes: Salsa and Green Salsa Bean Dip.

Nutrition

Calories: 10kcalCarbohydrates: 2gSugar: 1gCalcium: 1mg