Ultimate Daniel Fast

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

what to eat on the daniel fast

Apricot-Nut Breakfast Bars

By

Apricot-Nut Breakfast Bars

Apricot-Nut Breakfast Bars

Jump start your morning with a healthy breakfast, one that will fuel your body and give you energy for the day. Apricot-Nut Breakfast Bars can be made the night before so all you have to do is grab one for a quick, convenient breakfast. Enjoy your breakfast bar at room temperature or warm it for a few minutes in a toaster oven. Delish!
4 from 28 votes
Print Recipe Pin Recipe
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12

Ingredients
  

  • 1 ½ cups old-fashioned rolled oats
  • 2 tablespoons flaxseed meal
  • ½ cup unsweetened apple juice
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup almond butter, peanut butter, or other nut butter
  • ¼ cup Date Honey
  • ½ cup diced dried apricots
  • ¼ cup chopped macadamia nuts
  • 2 tablespoons raw sunflower seeds

Instructions
 

  • Preheat oven to 350 degrees. Toast oats in a large skillet over medium heat 5-7 minutes or until oats are golden, stirring frequently. Transfer to a large bowl, and add flaxseed meal, apple juice, olive oil, almond butter, and Date Honey. Mix until well combined. Stir in apricots, macadamia nuts, and sunflower seeds.
  • Press into an 8 by 8-inch square pan that has been lightly rubbed with olive oil. Bake 15-20 minutes. Let cool in pan on a wire rack for about 5 minutes. Cut into 2 x 2 ½-inch bars and serve.
  • Yield: 12 servings (serving size: 1 bar)

Notes

  • Store in an airtight container 3-4 days.
  • Substitute your favorite dried fruit for the apricots: blueberries, cherries, dates, figs, or raisins. Make sure, though, that the fruit doesn’t contain any added sugar (as cranberries sometimes do).

Mediterranean Black Bean Salad

By

Mediterranean Black Bean Salad

Mediterranean Black Bean Salad

This salad is one of my favorite recipes on the website. I love the combination of black beans, vegetables, and diced avocado, tossed in a light lime-flavored dressing. The flavors really blend nicely after it sits for a couple of hours, but will reach its peak after about 24 hours (the longer it sits, the better it gets). Serve as a side dish or a topping for a green lettuce salad. Any way is tasty!
4.34 from 6 votes
Print Recipe
Course Salad
Servings 12

Ingredients
  

  • 2 15-ounce cans black beans, rinsed and drained
  • 1 cup chopped green bell peppers
  • 1 cup chopped red bell peppers
  • 1 cup chopped tomatoes, unpeeled, unseeded
  • 1 cup chopped avocado, cut into ½-inch cubes (about 1 medium avocado)
  • ½ cup diced onions
  • ¼ cup chopped fresh parsley or cilantro

Dressing

  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • ½ teaspoon salt

Instructions
 

  • Put beans, peppers, tomatoes, avocado, onions, and parsley in a large bowl. In a small bowl, combine lime juice, olive oil, garlic, and salt. Whisk until combined and pour over salad.Toss well to coat.
  • Refrigerate for 2-4 hours to allow flavors to blend, and serve.
  • Yield: 12 servings (serving size: about 1/2 cup)

Grilled Veggie Kebabs

By

Grilled Veggie Kebabs

Grilled Veggie Kebabs

Making kebabs is a fun way to have vegetables on the Daniel Fast.
No ratings yet
Print Recipe Pin Recipe
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 8

Equipment

  • 8 (10-inch) metal or wooden skewers (soak wooden ones in water for 15 minutes before using so that they don’t burn)

Ingredients
  

Marinade:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice or pineapple juice
  • 1 tablespoon soy sauce or soy sauce alternative see Recipe Notes
  • 1 clove garlic, minced
  • ¼ teaspoon ground ginger

Vegetables:

  • 16 cherry tomatoes
  • 16 white button mushrooms, stems removed
  • 1 red or green bell pepper, cut into 2-inch pieces (about 1 cup)
  • 1 yellow or orange bell pepper, cut into 2-inch pieces (about 1 cup)
  • 1 cup chopped onion, cut into 2-inch pieces
  • 1 cup zucchini, cut into 2-inch pieces

Instructions
 

  • Prepare marinade in small bowl, and set aside.
  • Place vegetables on skewers, alternating as you go. Set skewers in a 9x13-inch casserole dish, and brush vegetables with marinade. Cover, and let sit at room temperature 30 minutes. If you have any remaining marinade, reserve it to coat vegetables while cooking.
  • Preheat grill. Place skewers over medium heat and grill 10 minutes or until done, turning occasionally as needed.
  • Yield: 8 servings (serving size: 1 skewer)

Notes

  • Use Italian Salad Dressing or Orange Poppy Seed Salad Dressing as a marinade.
  • Other vegetable ideas are cucumbers, olives, potatoes, or yellow squash.
  • If using an indoor grill, you don't need to presoak the skewers.
  • Add firm or extra-firm tofu, cut into 2-inch cubes.
  • 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).
     

Pineapple Citrus Muffins

By

pineapple citrus muffin

Pineapple Citrus Muffins

Muffins, in general, are not a healthy choice for breakfast. They're usually loaded with saturated fat and sugar, making them extremely high in empty calories that are not beneficial to the body. These muffins, however, contain nothing but nutritious ingredients that are full of flavor. Enjoy a Pineapple Citrus Muffin for breakfast or a quick snack...guilt-free!
4.47 from 28 votes
Print Recipe
Course Breakfast, Dessert, Snack
Servings 8

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 1 cup oat flour (see Recipe Notes)
  • 1 cup unsweetened applesauce
  • ½ cup diced pineapples
  • ¼ cup chopped pecans or walnuts
  • ¼ cup Date Honey
  • ¼ cup flaxseed meal
  • 2 teaspoons unsweetened coconut flakes
  • 2 teaspoons grated orange zest
  • ½ teaspoon ground ginger

Instructions
 

  • Preheat oven to 350 degrees. Lightly rub 8 cups of a 12-cup muffin tin with olive oil, and set aside.
  • Combine all ingredients in a large bowl, and stir well to combine. Scoop out mixture into muffin tin cups, allowing about 1/3 cup for each muffin. Bake 20 minutes, or until muffin tops are lightly browned. Serve warm.
  • Yield: 8 servings (serving size: 1 muffin)

Notes

  • Make your own oat flour by placing old-fashioned rolled oats in a food processor or blender and process until fine (½ cup old-fashioned oats will yield about ½ cup ground oats).
  • Spread almond butter or Date Honey on top.
  • 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.
  • The zest is the outermost, colorful skin of citrus fruits. Zest is often used to enhance flavor in recipes. The pith, or white membrane underneath the outside peel, has a bitter, unpleasant taste and should be avoided while zesting.

Green and Gold Zucchini

By

Yukon Vegetable Bake

Yukon Vegetable Bake

4.50 from 2 votes
Print Recipe Pin Recipe
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 pound Yukon Gold potatoes, unpeeled and cut into ½-inch cubes
  • 1 cup fresh corn kernels, about 2 ears
  • 2 tablespoons extra-virgin olive oil, divided
  • ¼ teaspoon dried basil
  • ½ teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup thinly-sliced onion, sliced pole to pole see Recipe Notes
  • 2 cups chopped zucchini, unpeeled, cut into ¼-inch rounds
  • 2 cloves garlic, minced

Instructions
 

  • Preheat oven to 425 degrees. Mix potatoes and corn in a large bowl. Add 1 tablespoon olive oil, basil, salt, and pepper. Stir well. Place on an 11 x 17-inch baking sheet.
  • Bake about 25 minutes or until potatoes are tender, stirring halfway through cooking time.
  • When potatoes have about 5 minutes of cooking time remaining, heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion slices and zucchini. Cook until vegetables are slightly browned.
  • Stir in garlic, and cook about 30 seconds, stirring constantly so garlic doesn’t burn. Add potatoes and corn. Stir well, and cook another 5 minutes before serving.
  • Yield: 4 servings (serving size: 1 cup)

Notes

  • Use yellow crookneck squash instead of zucchini.
  • Serve with Grilled Portabello Steaks or Tahini Wild Rice Cakes.
  • 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.

Daniel Fast Chunky Potato Soup

By

chunky potato soup

Chunky Potato Soup

This recipe features a potato soup that is rich in flavor and texture but won't leave you with a heavy feeling after eating it. You'll appreciate the fact that you can enjoy a bowl of potato soup that isn't loaded with fat and calories. Try it. I think you'll like it (and so will your waistline).
4.46 from 48 votes
Print Recipe
Course Soup
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup sliced celery
  • 2 cloves garlic, minced
  • 4 cups Vegetable Broth or water see Recipe Notes
  • 3 large russet potatoes, peeled and cubed (about 5 cups)
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/8 teaspoon pepper
  • 1/2 cup almond, rice, or soy milk
  • 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley

Instructions
 

  • Heat olive oil in saucepan over medium heat. Cook onions, carrots, and celery until vegetables are softened. Stir in garlic, and cook for another minute, stirring constantly so garlic doesn’t burn.
  • Add broth, potatoes, bay leaf, salt, thyme, and pepper. Bring to a boil. Simmer, covered, for 30 minutes or until potatoes are soft. Discard bay leaf. Add half of potato mixture to a food processor or blender, and process until smooth. Return to saucepan. Stir in almond milk, and parsley. Cook until heated through, and serve.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

Baked Potato Chips

By

baked potato chips

Baked Potato Chips

3.60 from 22 votes
Print Recipe Pin Recipe
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4

Equipment

  • Food processor

Ingredients
  

  • 2 pounds russet baking potatoes, peeled
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Preheat oven to 375 degrees. Cut potatoes into 1/8-inch thick slices by using either the slicing disc of a food processor, mandoline slicer, or by hand. Place potato slices in a large bowl. Add olive oil, salt, and pepper, and stir well to coat.
  • Spread in a single layer on two large baking sheets. Bake 15 minutes. Flip potatoes, and cook another 10-15 minutes, or until chips are crispy.
  • Yield: 4 servings (serving size: about 1 cup)

Notes

Whole Grain Tortillas

By

Whole Grain Tortillas

Whole Grain Tortillas

It's possible to find tortillas that follow the guidelines of the Daniel Fast, but that doesn't mean it's always easy. If you'd like to make your own, here is a basic recipe for you to follow. Start with your choice of whole grain flour, and stuff with your favorite filling.
3.80 from 49 votes
Print Recipe
Course Main Course, Side Dish, Snack
Servings 8

Ingredients
  

  • 2 cups whole wheat flour
  • 1/2 cup brown rice flour
  • 2 tablespoons flaxseed meal, optional
  • 1 teaspoon salt
  • 1 cup warm water

Instructions
 

  • Mix flours, 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 sit at room temperature 30 minutes.
  • Divide dough into 8 equal pieces, and roll each piece into an 8-inch circle to ¼-inch thickness. Rub a skillet with olive oil, and set over medium-low heat. Cook tortilla for 1 minute. Turn over, and cook 2-3 minutes on second side or until flatbread bubbles up. Repeat for remaining tortillas.
  • Yield: 8 servings (serving size: 1 tortilla)

Notes

  • Spread tortilla with Confetti Hummus, Hummus, or Spinach-Artichoke Dip, and stuff with beans, rice, and/or vegetables.
  • Instead of brown rice flour, use another whole grain flour, such as amaranth, barley, oat, quinoa, or spelt.

Pesto

By

Pesto

Pesto

Pesto can be a tasty sauce for whole grain pasta, spaghetti squash, or even brown rice. You can also mix it in a green salad as a substitute for dressing or use as a dip.
5 from 2 votes
Print Recipe Pin Recipe
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 6

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 3 cups packed fresh spinach or 2 cups frozen spinach, thawed and drained
  • 1/2 cup packed fresh basil leaves
  • ¼ cup chopped green onions
  • ¼ cup pine nuts or walnuts
  • 1 clove garlic, minced
  • 1/4 teaspoon salt

Instructions
 

  • Place ingredients in a food processor or blender until smooth. If pesto seems too thick, add a little hot water.
  • Yield: 6 servings (serving size: about 2 tablespoons)

Notes

Confetti Hummus

By

Confetti Hummus

Confetti Hummus

Serve Confetti Hummus at a party, and your guests will be begging you for the recipe. The combination of artichokes and red peppers is sure to be a crowd-pleaser.
4.50 from 2 votes
Print Recipe Pin Recipe
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Servings 10

Ingredients
  

  • 1 15-ounce can chickpeas, rinsed and drained
  • ½ cup chopped canned artichokes, drained
  • ½ cup chopped jarred roasted red bell peppers, drained
  • ¼ cup tahini
  • ¼ cup water
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • ¼ cup fresh parsley, packed
  • ½ teaspoon salt
  • ¼ teaspoon ground cumin

Instructions
 

  • Place all ingredients in a food processor or blender. Process, scraping sides of bowl often, until mixture is a smooth paste. Refrigerate or serve immediately.
  • Yield: 10 servings (serving size: about ¼ cup)

Notes

Mexican Rice and Beans

By

mexican rice and beans

 

Mexican Rice and Beans

This dish is sure to be a Daniel Fast favorite, especially if you like spicy foods (I'd rate this one as mild to medium on the heat scale). But if you don't do spice, you can always omit the cayenne pepper and use diced tomatoes instead of the tomatoes and green chilies.
3.80 from 35 votes
Print Recipe
Course Main Course
Servings 6

Ingredients
  

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced red onions
  • 2 cloves garlic, minced
  • 2 1/2 cups water
  • 1 1/2 cups brown rice, uncooked
  • 1 10-ounce can diced tomatoes and green chilies (Ro-tel)
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 15.5-ounce can black beans, rinsed and drained
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

Instructions
 

  • Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Drain, and set aside. Heat olive oil in a large saucepan over medium heat. Add onions, and cook until soft and translucent. Add garlic, and cook one minute, stirring frequently so garlic doesn't burn.
  • Pour in water, rice, tomatoes and chilies, cumin, and cayenne pepper. Heat to boiling. Reduce heat and cover. Simmer 45-55 minutes or until rice is tender and nearly all of the liquid is absorbed. Add beans, and stir well. Cook another 8-10 minutes. Add parsley, and serve.
  • Yield: 6 servings (serving size: about 1 cup)

Notes

  • This recipe is fairly spicy, so to cut down on the "heat," reduce cayenne pepper to 1/8 teaspoon or elminate it completely.
  • Add avocado slices as a garnish.

 

Stuffed Acorn Squash

By

stuffed acorn squash

Stuffed Acorn Squash

When my friend, Rana, returned from Israel, she commented on how an Israeli breakfast is typically vegetable-based, which is a far cry from the standard American menu. Our most popular breakfast choices are often sugar- and /or fat-laden: cereal, bagels, doughnuts, pancakes with butter and maple syrup, Pop-Tarts, bacon and eggs, etc. Her observation gave me an idea for a Daniel Fast breakfast dish, and this recipe was the result. It's made with apples and raisins, which satisfies your desire for something sweet. Plus, it fills you up and gives you energy for the day!
3.70 from 10 votes
Print Recipe
Course Breakfast, Main Course
Servings 4

Ingredients
  

  • 2 acorn squash, unpeeled
  • 1/2 cup quinoa
  • 1 1/2 cups unsweetened apple juice or water
  • 1 cup chopped apple
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 cup chopped pecans
  • 1/4 cup raisins
  • 1/4 cup golden raisins

Instructions
 

  • Preheat oven to 375 degrees. Cut squash in half lengthwise, and scoop out seeds. Place halves, cut side down, in a large baking dish. Pour in enough water to bring water to about 1/4-inch deep. Bake 40 minutes.
  • While squash is cooking, rinse quinoa under cold running water in a fine-mesh strainer until juices run clear. Transfer quinoa to a small saucepan, and add apple juice or water, apples, cinnamon, ground cloves, and nutmeg. Heat to boiling. Reduce heat to low, and cover. Simmer gently with lid tilted for 20 minutes or until nearly all of the liquid is absorbed. Stir in pecans and raisins, and set aside until squash is done.
  • Remove squash from oven, and turn halves over. Stuff each squash half with about 1/2 cup apple-quinoa mixture (depending upon the size of the squash, you may have some mixture left over, which makes a great side dish). Bake 10 minutes.
  • Yield: 4 servings (serving size: 1/2 acorn squash with filling)

Notes

  • Substitute brown rice for the quinoa.
  • Use 1/4 cup chopped dates and 1/4 cup chopped apricots instead of the raisins.
    Sprinkle each stuffed squash half with unsweetened shredded coconut just before serving.
  • Enjoy as a warm breakfast, dessert, or side dish.