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what to eat on the daniel fast

Oatmeal Raisin Cookies

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Oatmeal Raisin Cookies

 

Oatmeal Raisin Cookies

A Daniel Fast favorite. Oatmeal Raisin Cookies are moist and chewy, so good you almost can't believe they're allowed.
3.80 from 263 votes
Print Recipe
Course Dessert, Snack
Servings 18

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 cup almond flour or oat flour
  • 1 cup creamy cashew butter, almond butter, or peanut butter
  • 1/2 cup unsweetened applesauce
  • 1/3 cup Date Honey
  • 1/2 cup raisins
  • 2 tablespoons chopped walnuts
  • 1 teaspoon cinnamon

Instructions
 

  • Preheat oven to 350 degrees. Prepare an 11 x 17-inch baking sheet by lining with a silicon mat. Mix oats, almond flour, cashew butter, applesauce, and Date Honey in a large bowl until well combined. Add raisins, walnuts, and cinnamon. Stir well. Drop by spoonfuls, two inches apart, on baking sheet. Flatten and shape into circles. Bake 10-12 minutes.
  • Yield: 18-20 servings (serving size: 1 cookie)

Notes

  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (1 cup old-fashioned oats will yield about 3/4 cup ground oats).
  • Increase applesauce to 1 cup if you don't use Date Honey.

 

Basil Zucchini Soup

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Basil Zucchini Soup

Basil Zucchini Soup

4.19 from 27 votes
Print Recipe
Course Soup
Servings 6

Ingredients
  

  • 1 1/2 pounds zucchini, peeled
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 cup chopped onions
  • 2 cloves garlic, minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1/2 tablespoon dried basil
  • 1 teaspoon salt
  • Toasted sunflower and/or pumpkin seeds

Instructions
 

  • Cut zucchini into 1-inch cubes, and set aside. Heat 1 tablespoon olive oil over medium heat in large saucepan. Add onions and garlic, and cook until onions are soft and translucent. Add zucchini, and stir in 1 tablespoon olive oil. Cook 3-5 minutes, stirring frequently. Pour in water, and bring to a boil. Reduce heat, and simmer 15 minutes.
  • Remove zucchini with a slotted spoon, and place in food processor. Process until mixture is smooth (you may have to do in two batches). Return to saucepan. Place chickpeas in food processor with 1/2 cup of the soup, and process until texture reaches desired consistency.
  • Add chickpea mixture to saucepan. Stir in basil and salt. Simmer another 15 minutes. Serve with toasted sunflower and/or pumpkin seeds.
  • Yield: 6 servings (serving size: 1 cup)

Notes

  • To make this soup chunky instead of smooth, put only half the zucchini and half the chickpeas in the food processor.
  • Use oregano instead of basil.
  • Double the recipe, and freeze half for later use.
  • 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 Rice

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Coconut Rice

Coconut Rice

This main dish recipe is slightly sweet with a hint of lime. It's unique and flavorful, containing a nice amount of protein from the beans and nutritious carbohydrates from the sweet potatoes.
4.18 from 23 votes
Print Recipe
Course Main Course
Servings 8

Ingredients
  

  • 1 cup dry brown rice
  • 1 cup dry wild rice
  • 2 cups water
  • 1 14- ounce can unsweetened coconut milk (about 2 cups)
  • Pinch of salt
  • 1 large sweet potato, peeled, diced and cooked (about 3 cups)
  • 1 cup sweet peas, cooked
  • 1 cup canned black beans, rinsed and drained
  • 1/4 cup chopped green onion
  • 2 tablespoons lime juice
  • 1/2 teaspoon ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Chopped macadamia nuts, optional

Instructions
 

  • Rinse rice in a fine mesh sieve to remove the surface starches (it's what makes your rice sticky). Mix water, coconut milk, rice, and salt in a large saucepan. Heat to boiling. Reduce heat to simmer, stirring occasionally. Cook, uncovered, until liquid evaporates, about 40-45 minutes.
  • While rice is cooking prepare the rest of the ingredients. Keep vegetables and beans warm. When rice is finished, add remaining ingredients. Stir well, and serve immediately.
  • Yield: 8 servings (serving size: about 1 cup)

Notes

  • Mix in chopped macadamia nuts before serving.
  • You can use all brown rice instead of half wild rice.
  • Substitute carrots or butternut squash for the sweet potato.
  • Coconut milk is a highly nutritional food with many health benefits. All you have to do is a quick search online, and you will find of long list of reasons why it's good for your body: 1) The saturated fat in coconut is made up of short-chain and medium-chain fatty acids that the body quickly turns into energy instead of storing as fat., 2) It contains many vitamins, minerals and electrolytes such as potassium, calcium and chloride, 3) Coconut milk is a dairy-free alternative to those who are lactose intolerant or allergic to animal milk, and 4) It's known to relieve the symptoms of sore throats and ulcers.

 

Almond Butter Bites

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almond butter bites

Almond Butter Bites

Easy to make, these little snacks are big on taste. Pop one in your mouth for a quick snack, or treat yourself to a bite or two after dinner.
3.91 from 64 votes
Print Recipe
Servings 6

Ingredients
  

  • ½ cup almond butter
  • ¼ cup raw sunflower seeds
  • ¼ cup raisins
  • ¼ cup chopped almonds
  • 2 tablespoons unsweetened shredded coconut
  • ¼ teaspoon cinnamon

Instructions
 

  • Mix all ingredients in a bowl until well combined. Use a 1/2 tablespoon measuring spoon or a large melon ball scoop to form mixture into small balls. Place in an 8 by 8-inch baking dish, and freeze until firm. Serve frozen or just slightly thawed.
  • Yield: 6-8 servings (serving size: 2-3 balls)


Flatbread Pizza with Macadamia Nut Cheese

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Flatbread Pizza with Macadamia Nut "Cheese"

Flatbread Pizza with Macadamia Nut Cheese

If you're a fan of pizza (and who isn't?), you'll be happy to know you can have it on the Daniel Fast. This Flatbread Pizza recipe is very tasty and completely Daniel Fast friendly (made with whole grain flour and no yeast). You won't be disappointed.
3.88 from 24 votes
Print Recipe
Course Main Course
Servings 8

Ingredients
  

Pizza

  • 2 1/2 cups whole wheat flour
  • 2 tablespoon flaxseed meal
  • 1 teaspoon salt
  • 1 cup warm water
  • 1 cup Spinach Artichoke Dip
  • 1 cup Classic Tomato Sauce
  • Topping ideas: Green peppers, mushrooms, olives, onions, and/or roasted red bell peppers.

Macadamia Nut Cheese

  • 1/2 cup macadamia nuts

Instructions
 

  • Mix flour, flaxseed meal, salt, and water in a food processor until dough forms a ball. Turn dough onto a floured work surface, and knead for 5 minutes. Transfer to a bowl, and cover tightly with plastic wrap. Let dough rest at least 30 minutes.
  • Preheat oven to 450 degrees. Rub a little flour on a rolling pin, and roll dough out onto a preheated pizza stone or an oiled pizza pan into a 12-inch or 14-inch circle (depending upon the thickness of crust you prefer). If dough is too sticky to roll, put some flour on your fingertips and press dough to edges. With a fork, poke holes all across crust dough. Bake 10 minutes, and remove from oven.
  • Spread Spinach Artichoke Dip across crust, and top with Classic Tomato Sauce. Add desired toppings. Bake 20 minutes or until edges of crust are brown and slightly crispy. Remove from oven, and let sit 5 minutes before slicing and serving.

Macadamia Nut Cheese

  • Place macadamia nuts in a food processor until finely ground like grated Parmesan cheese. Sprinkle on top of cooked pizza.
    Macadamia Nut Cheese
  • Yield: 8 servings (serving size: 1 slice)

Notes

 

Tarragon Roasted Asparagus

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Tarragon Roasted Asparagus

Tarragon Roasted Asparagus

Tarragon Roasted Asparagus makes a nice side dish to your Daniel Fast main meal. The tarragon adds a subtle, yet distinct flavor to the asparagus (not sweet or bitter but somewhere in between with hints of licorice and vanilla).
4 from 3 votes
Print Recipe Pin Recipe
Course Appetizer, Side Dish
Cuisine French
Servings 6

Ingredients
  

  • 1 pound asparagus, trimmed (36-40 thin spears or 18-20 thick spears)
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon tarragon
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

  • Preheat oven to 450 degrees. Lightly spray a baking sheet with olive oil spray, and place asparagus spears on sheet in one layer. Brush with olive oil.
  • Combine tarragon, garlic powder, and salt in a small bowl. Sprinkle over spears, and then roll to coat well. Roast 15 minutes.
  • Yield: 6 servings (serving size : about 6-7 thin spears or 3-4 thick spears)

Notes

Tomato, Fennel, and Cucumber Salad

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Tomato, Cucumber, and Fennel Salad

Tomato, Fennel, and Cucumber Salad

Fennel is an aromatic vegetable with a distinct anise, or licorice, flavor. It's often used in Italian cooking (that's how I discovered it - through my Italian family in New York). It's also the ingredient that makes this color vegetable salad taste so wonderfully delicious.
5 from 1 vote
Print Recipe
Course Salad
Servings 8

Ingredients
  

  • 1 pint cherry or grape tomatoes, halved (about 3 cups)
  • 1 cup diced cucumbers, peeled
  • 1 cup chopped fennel bulb
  • ¼ cup chopped green onions
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon toasted fennel seeds

Instructions
 

  • Combine all ingredients in a large bowl. Refrigerate 2-4 hours. Serve chilled.
  • Yield: 8 servings (serving size: about 1/2 cup)

Black Bean Chili Bake

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Black Bean Chili Bake

Black Bean Chili Bake

This main dish recipe is one of the most popular on my Ultimate Daniel Fast website. . . .and for good reason! Black Bean Chili Bake is easy to make, for one thing. But, the outstanding flavor is the real winner here. That's why adults and kids of all ages love it.
4.35 from 29 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 2 15-ounce cans black beans, rinsed and drained
  • 2 cups cooked brown rice
  • 2 8-ounce cans tomato sauce
  • 1 14.5-ounce can corn kernels, drained
  • 1 cup chopped jarred roasted red bell peppers
  • 1/2 cup diced onion
  • 1 tablespoon chili powder

Instructions
 

  • Preheat oven to 350 degrees. Put beans in a large bowl, and mash. Add tomato sauce, rice, peppers, corn, onions, and chili powder. Stir to combine. Rub a 9 by 13-inch casserole dish with olive oil, and place mixture in it. Bake 20 minutes, or until heated through.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • Spread on top of Broiled Polenta Squares.
  • Additional topping ideas include avocado slices, cherry tomatoes, green onions, or black olives.
  • To roast bell peppers, cut peppers in halves or quarters; remove seeds and membranes. Place peppers on a baking sheet, skin side up. Place the baking sheet on a rack in the oven about 4 inches from the broiling unit. Broil 20 minutes, or until skins are blackened. Immediately transfer the peppers to a paper or plastic bag; seal and let stand 20 minutes. The steam within the bag will help to loosen the skins. Remove from the bag. When cool enough to handle, remove peel with hands or a knife.

 

Daniel Fast Flatbread Recipe

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Flatbread

Flatbread

Flatbread is unleavened bread (doesn't contain any yeast), and it's the only type allowed on the Daniel Fast (yeast is restricted). If you're a bread lover, you'll appreciate this simple recipe.
3.89 from 171 votes
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Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4

Equipment

  • Food processor

Ingredients
  

  • 2 ½ cups whole grain flour (brown rice, spelt, whole wheat, etc.)
  • 2 tablespoons flaxseed meal, optional
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon salt
  • 1 cup warm water
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon dried parsley

Instructions
 

  • Preheat oven to 400 degrees. Mix flour, flaxseed meal, rosemary, salt, and water in a food processor until dough forms a ball. Turn dough onto a floured work surface, and knead for 5 minutes. Transfer to a bowl, and cover tightly with plastic wrap. Let dough rest at room temperature 30-60 minutes.
  • Roll dough out to ¼-inch thickness to cover an oiled 11 x 17-inch baking sheet. With a fork, poke holes all across dough. Mix olive oil, basil, and garlic powder in a small bowl, and stir well. Use a basting brush to spread oil mixture across dough. Score (make shallow cuts without separating into pieces) with a knife into 12 (3 x 3 1/2-inch) squares with a knife.
  • Bake 15-20 minutes or until slightly crispy, and remove from oven. Let cool on baking sheet 10 minutes before cutting and serving.
  • Yield: 4 servings (serving size: 2 pieces)

Notes

  • Flaxseed meal is a powder made from ground flaxseeds. It can be found in health food stores and some grocery stores. Instead of buying flaxseed meal, you can also grind whole flaxseeds at home by using a coffee or seed grinder.
  • Making this recipe in a bread machine is easy. Simply put the setting on "Dough" and let the machine do all the kneading work for you.

Guacamole with a Little Kick 

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Guacamole with a Little Kick 

Guacamole isn't something I grew up eating. But it's funny how your tastes change as you get older. Now, I have it nearly every day. The best part about Guacamole with a Little Kick is that you can have it as a snack or as a topping on a main dish recipe (if you like to add heat, that is).
5 from 1 vote
Print Recipe
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 6

Ingredients
  

  • 2 medium avocados
  • 1/2 medium tomato, diced
  • 1/4 cup diced red onions
  • 1/2 medium jalapeno pepper, seeded and diced
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lime juice
  • 1 tsp salt

Instructions
 

  • Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a small mixing bowl, and mash until smooth.
  • Stir in the rest of the ingredients. Chill in refrigerator for 1-2 hours.

Notes

  • The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. If there is no give, it's not ready and won't taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be too ripe and shouldn't be used. Another test is to try to flick the small stem off the avocado. If it comes off easily and you can see green underneath it, the avocado is ripe.
  • Use with Black Bean Chili Bake.
  • Spread on Flatbread or Ultimate Nut and Seed Crackers.
  • Put a dollop on top of a serving of Taco Salad.

Salsa

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Salsa

Salsa

This homemade salsa can be put together in a matter of minutes and can be used with a variety of Daniel Fast recipes. It's the perfect dip for celery or baked tortilla chips, as well as a topping for beans or a plant-based burger.
3.50 from 4 votes
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Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 12

Equipment

  • Food processor or blender

Ingredients
  

  • 3-4 large tomatoes, quartered or 1 (14.5-ounce) can diced tomatoes
  • 1 10-ounce can diced tomatoes and green chiles
  • 1/2 cup chopped green bell peppers
  • 1/2 cup chopped red bell peppers
  • 1/2 cup chopped red onions
  • 1 serrano pepper, seeded and chopped
  • 1/4 cup packed fresh parsley
  • 2-3 cloves garlic, minced
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin

Instructions
 

  • Add ingredients to a food processor or blender until desired consistency is reached. Chill at least 1 hour to let flavors blend.
  • Yield: 12 servings (serving size: about 1/4 cup)

Notes

  • Use as a dip for fresh vegetables.
  • Works great as a topping for "Refried" Beans, Taco Stuffed Peppers, or Two-Bean Burger.
  • If you like your salsa on the chunky side, you can pulse ingredients in the food processor (or blender), or you can mix by hand.

Great Northern Bean Dip

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Great Northern Bean Dip

Great Northern Bean Dip

A simple white bean dip that has a mild flavor. Use as a spread on a whole grain tortilla or with Daniel Fast friendly crackers.
4 from 5 votes
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Course Appetizer, Side Dish, Snack
Cuisine American
Servings 8

Equipment

  • Food processor or blender

Ingredients
  

  • 1 15.5-ounce can great northern beans, rinsed and drained
  • 2 tablespoons water
  • ¼ cup roughly chopped green onions
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
  • ¼ teaspoon salt

Instructions
 

  • Place ingredients in a food processor or blender, and pureé until smooth.
  • Yield: 8 servings (serving size: 2 tablespoons)

Notes