Daniel Fast Recipes

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Cajun Red Beans and Rice (Daniel Fast)

cajun rice and beansMinutes to Prepare: 5 Minutes to prepare Cook time:: 60 min

INGREDIENTS
Cajun Red Beans and Rice
½-tablespoon extra-virgin olive oil

½ cup chopped green pepper

½ cup chopped red onion

½ cup sliced celery

¼-cup water

2 teaspoons Creole Seasoning (see recipe below)
1 (15.5-ounce) can red kidney beans, rinsed and drained
2 cups cooked brown rice

DIRECTIONS
Heat olive oil in a large, deep skillet over medium heat. Add green peppers, onions, and celery. Cook until vegetables are softened, about 3-5 minutes. Add water and Creole Seasoning. Stir well. Mix in kidney beans and rice. Lower heat and cook another 5 minutes or until heated through.

Serving Size: Serving size = 1/2 cup
Number of Servings: 8

GREEN POWER SMOOTHIE

detox smoothie1 (7 ounces) can crushed pineapple 1/2 cup water, or for taste 1 banana, broken into chunks
1 orange, peeled and segmented 10 fresh mint leaves, or more to taste 1 lemon, juiced 1 lime, juiced Add all ingredients to list
Directions
Prep
Blend ice, spinach, pineapple, water, banana, orange, mint, lemon juice, and lime juice in a blender until smooth.
Footnotes
Cook’s Note:
Try a variety of ‘power greens’ with or in place of the spinach.

CLEANSE & DETOX SMOOTHIE: DAIRY, SUGAR & GLUTEN FREE

green-smoothiePrep Time 5 minutes

Total Time 5 minutes

Servings 1

Calories 194 kcal

Author Brenda Bennett

INGREDIENTS:

  • 1 apple cored [green preferred] or 1 green pear
  • 1 cup spinach
  • 1 stalk celery
  • 1/2 cucumber
  • 1/2 cup almond milk
  • 1 tablespoon flax seed
  • juice of 1 lemon
  • 1 1/2 cup ice
  • 2 droppers liquid lemon
  • Instructions

DIRECTIONS:
Blend all ingredients in your high powered blender until smooth.
Taste and adjust sweetener if needed.
Makes 24 ounces.

White Bean and Jackfruit Chili

white beans and jackfruitIngredients
1 medium yellow or white onion, peeled and quartered

2 medium serrano chiles 1 medium jalapeno pepper

5 cloves garlic, peeled and smashed

4 cups vegetable broth

2 (15-oz) cans white beans (such as navy, great northern, or cannellini), drained and rinsed, divided

2 tablespoons canola oil

1 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon ground coriander

1/2 teaspoon smoked paprika

2 (15-oz) cans jackfruit in brine, drained, thoroughly rinsed, and patted dry

1 bay leaf Garnishes: diced avocado, thinly sliced radishes, fresh cilantro leaves, lime wedges, and tortilla strips

How to Make It
Step 1
Preheat broiler to HIGH. Arrange onion, serrano, and jalapeno on a rimmed baking sheet lined with aluminum foil. Broil 6 inches from the element until charred on all sides, turning occasionally, about 10 minutes. Place peppers and onion in a small bowl and cover with plastic wrap; let steam 10 minutes. Peel peppers; discard peels, stems, and seeds. Combine peppers, onion, garlic, 1/2 cup vegetable stock, and 1 can navy beans in a blender; blend until smooth.

Step 2
Heat oil in a Dutch oven over medium-high. Add cumin, oregano, coriander, and cayenne; cook until fragrant, about 30 seconds. Add jackfruit and cook, stirring often, until beginning to brown, about 5 minutes. Add onion mixture, remaining 31/2 cups vegetable stock, remaining can of beans, and bay leaf; bring to a boil. Reduce heat to a simmer and cook until slightly reduced about 15 minutes. Remove bay leaf and serve with garnishes

Veggie Burger

best burgerPrep time
15 mins
Cook time
5 mins
Total time
20 mins

One of the healthiest staples you can use in your cooking. This is the basic, super healthy recipe. Add any of the suggestions from the blog post to suit your own taste!

Recipe type: entree
Serves: 20 small patties
Ingredients
1 cup red onion, finely chopped
1 cup broccoli (peel and chop stalk too!), finely chopped
1 cup carrots, grated
1 15.5 ounces can pinto or roman beans, rinsed, drained
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon onion powder
Instructions
In a large bowl, add the pinto beans and mash with a potato masher or a fork. Add the rest of the ingredients and incorporate evenly by hand. Form into meatballs and flatten. Each patty should be about ½ inch thick and the diameter can be as large as you want.
In a large frying pan over medium-high heat, add the veggie patties. Brown the bottoms (2-3 minutes) and flip to brown the other side, 2-3 more minutes. Serve

MANY WAYS to change it: Grate or finely chop any leftover veggies, add to bowl. Select a can of beans or two (or three depending on how much vegetables you use) and make sure there are pinto beans because they hold together the best. Drain and mash the beans completely. Use hands to incorporate all. Add spices (see above). Mix with hands again (great recipe for kids to help with!) Then taste to your liking. The mixture doesn’t need to be cooked, so tasting while mixing is good and delicious! At this point, if it’s too dry, add more pinto/roman beans. If it’s too wet (from extra ingredients such as grated onions or a can of refried beans) add either oat flour or whole wheat flour until it gets to the consistency. Use the flour if you are making a big meal. Spray a pan with cooking oil using a Misto, place the patties in on medium-high heat, brown that side, spray the other side with oil and flip until golden brown. Serve hot!

Beet, Mushroom and Avocado Salad

avocado saladIngredients

    • 4 medium portobello mushroom caps
    • 1/4 c. lemon juice
    • 3 tbsp. olive oil
    • 1 small shallot, finely chopped
    • 5 oz. baby kale
    • 8 oz. precooked beets, chopped
    • 2 ripe avocados, thinly sliced
    • 2 sheets matzo, crushed into bite-size pieces

Directions
On large rimmed baking sheet, spray portobello mushroom caps with nonstick cooking spray and sprinkle with 1/2 teaspoon salt; roast at 450°F 20 minutes or until tender.

Whisk lemon juice, olive oil, shallot and 1/4 teaspoon each salt and pepper; toss half with baby kale and beets. Divide among serving plates. Top with avocados, matzo, and portobellos, thinly sliced. Serve with remaining dressing on the side.

Coconut Tropical Paradise Fruit Smoothie

tropical smoothie2/3 cup Coconut Milk

1 Banana

1/2 cup Frozen Blueberries

1/2 cup Frozen Peaches

1/2 cup Frozen Strawberries

Peel and cut the banana into small, bite-sized pieces.

Next, place all of the fruit into your blender and pour the coconut milk over the fruit.

Blend until smooth. If too thick, then add extra coconut milk or water

Banana Burritos

banana burritoBananas are great as an afternoon snack, or a pre-workout meal. These banana burritos combine bananas, nut butter and other fruits to create flavorful and fun snacks that can keep you full for hours.

Ingredients:

  • 4 Whole Wheat Tortillas
  • 2 Bananas, diced
  • ½ cup Strawberries, chopped
  • 8 tablespoons Peanut Butter
  • ¼ cup Granola
  • 1 teaspoon Cinnamon

Directions:

1. To prepare, spread 2 tablespoons of Peanut Butter on each tortilla.
2. Next, layer the bananas, strawberries, and granola on top of each tortilla.
3. Sprinkle the tortillas with cinnamon then roll then into burritos to serve.

Daniel Fast Baked Cinnamon Apples

baked appleApples are full of vitamins, minerals, and fiber that will keep your diet in check. They truly are a wonderful diet food. This recipe for baked apples is perfect as a snack, or as a dessert. The apples’ inner sweetness oozes out in the oven, and you will be able to enjoy these apples by themselves or on top of your favorite oatmeal.

2 Apples

1/2 cup Apple Juice, unsweetened

Cinnamon

Nutmeg

Preheat your oven to 350 degrees Fahrenheit.
Thinly slice your apples and lay them in a baking dish.
Pour the unsweetened apple juice over your apple slices.
Next, sprinkle cinnamon and nutmeg over the apples and bake for 15 minutes.
Stir the apples, then bake for another 15 minutes. Serve.

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