Daniel Fast Recipes

Simple recipes that may fit your Daniel Fast menu


Homemade Tortilla Chips

Prep Time: 15 min
Cook Time: 12 min
Servings: 4-6


15 fresh yellow corn tortillas
2 TBS olive oil, more for brushing on baking sheet
1 TBS lime juice

Preheat oven to 375 degrees F (190 degrees C). Brush two large baking sheets with olive oil or use cooking spray.
In a small bowl, mix 2 tablespoons of oil and 1 tablespoon of lime juice together. Brush oil on one tortilla, making sure to cover the entire surface. Stack another tortilla on top and brush on oil mixture. Continue until you get have about 7 or 8 tortillas in a stack. Cut tortillas in half. Cut each half into small triangles. Set aside. Brush oil on remaining tortillas and cut into triangles.
Arrange tortilla pieces on baking sheet in a single layer. They can be lined right next to each other as they’ll shrink once baked. Sprinkle salt all over tortilla pieces.
Bake for 8 to 12 minutes, or until the chips are golden. Depending on the size of your baking sheets, you may need to bake everything in two batches.
Let chips cool before serving. Store chips in an airtight container. They should stay crispy for 1 to 2 weeks.

Homemade Guacamole


2 ripe avocados
1/4 onion, finely chopped
1 jalapeno, finely chopped (optional)
Chopped Cilantro
Lime Juice (to taste)
Salt to taste
1/2 tomato, finely chopped

Peel the avocado and remove the core.
Mash the avocado in a molcajete until it reaches your desired consistency
Add the onion, jalapeno, cilantro and tomato and mix well.
Add lime juice and salt to taste.

Fresh Homemade Salsa

Prep Time: 5 min
Servings: 5 cups


4 ripe tomatoes, cored and quartered
1 red onion, peeled and quartered
3 garlic cloves, peeled
3 jalapenos, stemmed and seeded (You can substitute 1-2 habanero or serrano peppers.)
1/3 cup fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon ground cumin
2-3 teaspoons sugar
1 1/2 teaspoons salt
15 ounce can crushed san marzano tomatoes
4.5 ounce can diced green chiles (mild, medium, or hot)

Place the fresh tomatoes, onion, garlic, peppers, lime juice, cumin, sugar, and salt in a food processor. Pulse until the contents are fine and well blended.
Pour in the crushed tomatoes and green chiles. Puree until mostly smooth. Refrigerate until ready to serve.

Twice-Baked Rosemary Hummus Potatoes

Prep Time: 15 min
Cook Time: 35 min
Servings: 4


8 small Yukon Gold potatoes
1 cup hummus (such as Sabra Classic Hummus)
Sea salt, to taste
Black pepper, to taste
Extra virgin olive oil (for drizzling)
2 tablespoons chopped fresh rosemary

Preheat your oven to 425ºF.
Scrub the potatoes and poke each with a fork 2 to 3 times. Place the whole potatoes on a rimmed baking sheet and bake for approximately 25 to 30 minutes, or until the potatoes are soft. Let cool for 10 minutes.
Carefully slice the potatoes in half lengthwise and scoop out the flesh, leaving about ¼-inch thickness for the potato “bowls”.
Lightly mash the potato flesh in a bowl. Add the hummus and stir until combined. Season the mixture with salt and pepper, to taste.
Using a spoon, divide the potato-hummus filling evenly among the potato “bowls” and drizzle lightly with olive oil.
Broil for 5 to 7 minutes or until the tops are golden and crispy; watch carefully as they burn quickly.
Sprinkle the hummus potatoes with the rosemary and another pinch of sea salt. Serve immediately.

Zucchini Pasta with Avocado Pesto

Servings: 4


3 medium zucchini (or spiralized zucchini noodles)
2 cups fresh basil leaves
1/3 cup toasted pine nuts
1 small avocado
2 cloves garlic
1 lemon (juice + zest)
Sea salt to taste
1 can (16 oz) chickpeas
Sun-dried tomatoes to garnish

Step One: The Zucchini Noodles

Slice off the top and bottom of the zucchini. Then, using a mandolin with a julienne attachment or a julienne peeler, slice into thin pasta-like strips and set aside.

Step Two: The Pesto

In a food processor, combine the basil, pine nuts, avocado, garlic, lemon juice and sea salt. Process until smooth, then taste and adjust any ingredients as necessary. Pesto comes out differently every time, and mine always needs adjustments ”“ don”™t be afraid to throw in more basil, garlic, or salt. You can even add a little water if the sauce is too thick.

Step Three: Toss

Add the zucchini noodles to a bowl and toss with the pesto. Then, add in the chickpeas and sun-dried tomatoes and toss again. Transfer to serving plates and garnish each plate with a sprig of basil.

Trail Mix

Servings: 12


1 cup whole raw almonds or Cinnamon-Roasted Almonds
1 cup cashew halves & pieces
1 cup walnut halves
1/2 cup golden raisins
1/2 cup raisins
1/4 cup raw sunflower seed kernels
1/4 cup raw pumpkin seeds (pepitas)

Mix ingredients together, and store in an airtight container for 2 weeks at room temperature or 1 month in refrigerator.

Note: Great as a topping for fresh fruit!

Roasted Fingerling Potatoes with Asparagus & Green Beans

Servings: 2-4


12 fingerling potatoes
Handful of asparagus spears, woody ends trimmed
Handful of green beans, ends trimmed
1 to 2 tablespoons olive oil
Sea salt and fresh cracked pepper, to taste

Preheat the oven to 400 degrees.

Par-cook the fingerling potatoes for 5 to 6 minutes in a large pot of boiling water. Remove from water and let cool. Line a baking sheet with tin foil for easier clean up then spray with cooking spray. Slice the potatoes into half, lengthwise and put on the baking sheet, drizzle with half of the olive oil and season with salt and pepper to taste.

Bake for 10 to 15 minutes or until golden brown. While the potatoes are cooking, toss the asparagus and green beans with remaining olive oil and season with salt and pepper to taste. Remove the potatoes from oven and toss the asparagus and green beans on the baking sheet with the potatoes. Return to the oven and cook for an additional 4-5 minutes or until the veggies are tender but still a bit crisp. Enjoy!

Apple Crisp

Prep time: 15min
Cook time: 35min
Servings: 4


4 apples
2 tsp lemon juice
1 Tbsp vanilla extract
1 Tbsp cinnamon
½ tsp nutmeg
1 cup almond flour
¼ cup coconut oil
½ cup pecans, chopped

Preheat your oven to 400 degrees.
Core, peel, and thinly slice the apples. Toss the apples with the lemon juice and 2 tsp vanilla extract. Add 2 tsp cinnamon, and nutmeg and toss again. Place in an 8x8″ baking dish.
Melt the coconut oil, then mix in the almond flour, pecans, and 1 tsp cinnamon.
Sprinkle over the apples, then sprinkle the remaining 1 tsp vanilla extract over everything.
Bake at 400 degrees for 20 minutes covered, then another 10-20 uncovered. The apples should be somewhat soft and bubbling when it’s finished.


Overnight Coconut Oatmeal

Servings: 4


2 cups rolled oats
1 cup canned coconut milk
Toppings: shredded coconut, berries, bananas, granola, chopped nuts

In a medium size bowl mix the rolled oats and coconut milk with 1 cup of water.
Divide the overnight coconut oatmeal between 4 1-cup mason jars or small bowls. Cover and leave in your fridge overnight.
In the morning, enjoy the oatmeal cold with any or all of the toppings.

Turn this recipe into a single serving breakfast by using 1/2 cup oats, 1/4 cup coconut milk and 1/4 cup of water.
The overnight oats are best eaten within 12 hours, but will last up to 4 days in your fridge.

Apricot Walnut Energy Bars

Prep Time: 15 min


1 cup walnuts
1/2 cup dried apricot
1/4 cup goji berries
1 tablespoon lemon juice
4 dates
1 lemon, zested
1 tablespoon chia seeds
1 tablespoon hemp seeds

Soak dates in warm water for 10 minutes to soften then a bit. Drain the water.
Combine all ingredients in food processor and process until almost smooth (not completely).
Pat bars into baking tray and freeze for 10-15 mins.
Cut into bars and store in the refrigerator.

Blueberry Oatmeal Smoothie


½ medium frozen banana
½ cup fresh or frozen blueberries
¼ cup rolled oats
1 cup almond or coconut milk

Place all ingredients into a blender and puree until smooth. Pour into a glass and serve with a straw.

Overnight Banana Cinnamon Crock Pot Oatmeal

Prep Time: 5 min
Cook time: 8 hours
Servings: 4


old-fashioned oats (not the quick cook kind): 2 cups
water: 3½ cups
almond or coconut milk: 2 cups
cinnamon: 1 Tablespoon
bananas, mashed: 2
banana, sliced for garnish (optional): 1

Using non-stick cooking spray, thoroughly spray the bottom and sides of the Crock Pot insert.

Add the old-fashioned oats, water, milk, and cinnamon to the crock pot. Mix well until all ingredients are well incorporated.

Cover and cook on the low setting for 8 hours.

Prior to serving, stir in the mashed bananas. Garnish with additional banana slices if desired.

Grated Potato Pancakes

Servings: 4


2 Idaho potatoes (about 1 1/4 pounds)
2 teaspoons canola oil
Coarse salt and freshly ground pepper

Peel potatoes, and grate on the large holes of a box grater. Place grated potatoes in a clean kitchen towel, and squeeze tightly, removing all excess moisture.

Heat a 10-inch nonstick skillet over medium-high heat, and add 1 teaspoon canola oil. When very hot, add grated potatoes, and season with salt and pepper. Use a spatula to press potatoes into a flat, round shape.

Reduce heat to medium, and cook, shaking pan periodically, until pancake is nicely browned, 5 to 7 minutes.

Flip pancake, and add remaining teaspoon of oil, drizzling around the edges of pancake. Gently swirl pan to distribute oil. Season again with salt and pepper. Continue cooking until golden brown and crisp on both sides, 5 to 7 minutes more.

Transfer to a cutting board; cut into wedges. Serve immediately.

Green Power Mojito Smoothie

Prep Time: 10 min.
Servings: 4

3 cups ice cubes, or as desired
2 cups baby spinach leaves, or to taste
1 (7 ounce) can crushed pineapple
1/2 cup water, or to 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

Blend ice, spinach, pineapple, water, banana, orange, mint, lemon juice, and lime juice in a blender until smooth.

Apple and Oat Porridge

Prep Time: 15 min.
Servings: 4


4 cups water
1 ½ cups oat bran (not oatmeal)
1 large apple – peeled/cored and chopped into very small pieces
1/3 cup raisins
½ teaspoon ground caraway seeds
½ teaspoon cinnamon
½ teaspoon salt
Almond milk for serving (optional)

In a 2 quarts sauce pan over high heat, bring the water to a boil. Stir in the oat bran and allow water to return to a boil. Reduce heat to low and cook for two minutes – stirring often.
After two minutes, turn off heat. Stir in the apple, raisins, and spices. Let stand until apple pieces soften – about 5 minutes – stirring occasionally. Divide hot cereal evenly among 4 bowls. Serve with the soy milk if desired.

All-Fruit Smoothie

Prep Time: 10 min.
Servings: 2

1 cup pineapple juice
1 large banana, cut into chunks
1 cup frozen strawberries
1 cup frozen blueberries

Pour pineapple juice into a blender and add banana, strawberries, and blueberries. Cover and blend until smooth, about 1 minute. Pour into 2 glasses.

Cranberry-Orange Spiced Oatmeal

Prep Time: 7 min.
Servings: 1

3/4 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon, or to taste
1/4 cup dried cranberries
1/2 cup frozen blueberries
1/4 teaspoon ground turmeric (optional)
1 pinch ground ginger (optional)
1 cup water
1/4 cup orange juice, or as needed

Place the rolled oats, cinnamon, cranberries, and blueberries in a microwave safe bowl. Add the turmeric and ginger, if desired. Pour in the water, and stir to mix ingredients. Cook on High until water is absorbed, about 2 minutes. Stir in orange juice to desired consistency.

Almond Butter Bites

Prep Time: 10 min.
Servings: 6-8

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

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.


Crockpot Lentil Soup

Prep Time: 10 min
Cook Time: 5-8 hours
Servings: 8


For the crockpot:
2 cups Butternut squash
2 cups Carrots
2 cups Celery
5 cloves Garlic
1 cup Green lentils
2 tsp Herbs de provence
1 Onion
2 cups Potatoes
3/4 cup Split peas, yellow
8 cups Vegetable broth
1 tsp Salt

Add later:
1/2 cup Olive oil – rosemary olive oil or other herb infused oil is delicious
1 cup Parsley
2 cups Kale

Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours.

Place about 4 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth and creamy-looking (the oil will form a creamy emulsion with the soup). Add back to the pot and stir to combine. Stir in the kale and parsley. Turn the heat off and just let everything chill out for a bit before serving. The taste gets better with time and so does the texture!

Carrot, Apple, and Ginger Soup

Servings: 8


1/2 tablespoon extra-virgin olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon minced fresh ginger root
6 cups Vegetable Broth or water
2 pounds carrots, peeled and cut into 2-inch pieces
2 cups chopped apples, peeled
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon salt

Heat olive oil over medium heat in a large saucepan or stockpot. Add onion, and cook until translucent. Mix in garlic and ginger, and cook about 1 minute, stirring constantly. Add vegetable broth, carrots, apples, bay leaf, thyme, salt. Bring to a boil. Reduce heat, cover, and simmer 20 minutes, or until carrots are tender.
Remove from heat, and allow soup to cool about 5 minutes. Discard bay leaf. Purée the soup in batches in a food processor or blender. When completely smooth, return to stovetop, and cook another 10 minutes.

Recipe Notes
I used Fuji apples, but you could use just about any type of apple, depending upon your personal preference.

Japanese Clear Onion Soup

Prep time: 10min
Cook time: 30min
Servings: 4


2 onions [diced] 6 cups vegetable broth or water [whichever you have at hand] 2 celery stalks [diced] 2 carrots [peeled and diced] 2 garlic cloves [minced] 1 handful button mushrooms [thinly sliced] 1 handful sliced scallions
salt and pepper
soy sauce and Sriracha

Sauté the onions in a pot in a little bit of oil until slightly browned.
Add the carrot, celery, and garlic and 6 cups of vegetable broth/water.
Bring to the boil and then simmer for 30 minutes.
Season to taste with salt and pepper.
Strain the veggies from the broth and add the mushrooms and scallions before serving.

Quinoa Ratatouille

Prep Time: 10 min.
Cook Time: 30 min.
Servings: 10


1 tbs olive or grapeseed oil
1½ cups diced eggplant (most of the skin removed, but leave a little for color)
1½ cups zucchini squash, quartered and sliced
2 cloves of garlic, minced
1½ cups sweet onion, chopped
½ cup quinoa
3 bay leaves
1½ tsp dry thyme leaves
6 cups of vegetable stock
3 cups of crushed tomato
¼ cup hot chopped peppers (jarred)

Toss the eggplant, zucchini, onion and garlic in oil. Then place in a preheated (med-high) dutch oven or soup pot. Saute for about 2 minutes, then add quinoa and herbs. Saute until quinoa is golden brown and veggies have started to caramelize (about 8 more minutes).
Add the stock, then tomatoes and peppers, stir.
Once it comes to a rapid boil, reduce heat to simmer and cover. Simmer 20 minutes.
Serve with fresh chopped basil.

Potato and Rosted Bell Pepper Soup

Prep and Cook Time: 30 minutes
Servings: 4


2 medium red potatoes, cooked (boiled) and unpeeled
2 tablespoons grape seed or coconut oil
1/2 onion, chopped
1 yellow, orange, or red bell pepper
1 small bunch of asparagus, sliced
4 cups low sodium vegetable broth
1 teaspoon no-salt seasoning or preferred blend of herbs and spices
a couple dashes of smoked paprika
salt and pepper to taste

This soup can be done in 30 minutes if you can multitask. While the potatoes are boiling, roast the bell pepper over open flames on a gas stove, turning it every couple of minutes with a pair of tongs to roast all sides. Put the roasted bell pepper in a zip lock bag and set aside. Next, heat a little oil in a pot and sauté the onions until slightly brown and translucent. Season with salt and pepper, and dump the onions into the blender. Quickly sauté the sliced asparagus in the same pot for about 30 seconds, add salt and pepper, and spoon them out and set aside for later to use as a garnish.

By the time you finish cooking the onions and asparagus, the bell pepper will be ready to peel. Take it out of the bag and remove the burned skin by wiping it with some paper towel. Remove the seeds and rinse it. Check the potatoes to make sure they are soft and cooked completely. Finally, blend the cooked potatoes, roasted bell pepper, onions, vegetable broth, and seasoning together until smooth. Pour the soup into the pot and add a couple of dashes of paprika and salt and pepper to taste. Serve hot and garnish with sliced asparagus.

Greek Vegetable Stew

Prep Time: 55 min.
Servings: 8


2 tablespoons oil
2 onions, chopped
1 pound green string beans, broken in half
1 package frozen or fresh spinach
4 cups water
6 zucchini, chunked
4 yellow squash, chunked
2 cups celery leaves
4 tomatoes, quartered
1 teaspoon salt
8 slices lemon
1 tablespoon dried oregano
3 tablespoons fresh basil
2 cloves chopped garlic
2 tablespoons lemon juice

Lightly brown onions in a hot dry skillet in 2 tablespoons oil. Add oregano and garlic, cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl.

Vegetable Chili

Prep time:  15 min
Cook time:  1 hour 15 min

Servings: 8


1 tbs olive oil
2 cups of diced sweet onion (approx. ¾ of a large Vidalia)
1 Poblano pepper, cut into batons (narrow 1 inch strips)
2 cloves of garlic, minced
1 small zucchini squash, diced
1 small yellow summer squash, diced
2 tbs chili powder
1 tsp Kosher salt
1 tsp cumin
1 tsp oregano, dry
1 tsp cilantro, dry
½ tsp smoked paprika
¼ tsp cayenne
¼ tsp white pepper
2 bay leaves
1 (15 oz) can Libby’s Pumpkin puree
1 (14-15 oz) can diced tomato (with chilis or without)
1 (14-15 oz) can of low sodium black beans, drained and rinsed
2 tbs chopped pickled jalapeno
3 cups of vegetable stock

Place dutch oven or stockpot over med-high heat, add oil, once hot add the onion, Poblano and garlic, saute 5 minutes, then add the zucchini and yellow squash and saute another 5 minutes.  Add the salt and spices, stir for 1 minute, than add the remaining ingredients. Stir. As soon as the pot starts to bubble, reduce to simmer and cover, to simmer for 1 hour.

Serve hot. Garnish with chopped scallions, fresh cilantro or chives. If you are not vegan, a dollop of rich sour cream makes a nice topping.

Black Bean Soup

Prep Time: 45 min. 
Servings: 6

1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2 carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.

Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.


Burrito Salad

Servings: 4


2 cups cooked brown rice
1 15 oz can black beans, drained and rinsed
1 7oz can Mexicorn (Mexican corn)
1 onion, thinly sliced
3 bell peppers (red, yellow, green), thinly sliced
1 cup tomato, diced
2 cups romaine lettuce
1 4oz can black olives
2 green onions, sliced
1 avocado, sliced
Fresh cilantro
Fresh lime

Cook rice according to package instructions. Saute sliced onions and bell peppers over medium heat, stirring frequently, until tender – approximately 10 minutes. Layer rice, beans, and cooked onions and bell peppers in bowl. Top with remaining ingredients (as desired). Use fresh lime juice and/or salsa as “dressing”

Blackberry & Avocado Salad

Servings: 4


4 cups mixed salad greens
1 cup blackberries
1 avocado, peeled, pitted, and cut into 1-inch cubes
1 cup mango, peeled, pitted, and cut into 1-inch cubes
1/2 cup pecan halves
In a large bowl, combine salad greens, blackberries, avocado, mango, and pecan halves. Toss, and serve with Orange-Poppy Seed Salad Dressing.

In a large bowl, combine salad greens, blackberries, avocado, mango, and pecan halves. Toss, and serve with Orange-Poppy Seed Salad Dressing.

Optional alternatives:
Substitute mango with 1 cup peaches, peeled, pitted, and chopped into 1-inch cubes.
Use fresh blueberries instead of blackberries.

Orange-Poppy Seed Salad Dressing

1/4 cup extra-virgin olive oil
1/4 cup orange juice
2 tablespoons fresh lemon juice
1 tablespoon diced red onion
1/2 teaspoon poppy seeds
1/4 teaspoon orange zest
1/8 teaspoon dry mustard
1/8 teaspoon salt

Combine all ingredients in a covered glass jar, and shake well. Refrigerate until ready to use.

Detox Salad

Prep Time: 5min
Servings: 1-2


For the Dressing
1 tablespoon tahini
1 tablespoon lemon juice
Pinch of red pepper flakes
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon oregano
1 clove garlic, minced

For the Salad
1 cup chopped Romaine lettuce
1 cup baby spinach
1 large cucumber, chopped
½ cup shredded carrot
2 green onions, sliced
½ cup blueberries
½ cup avocado, sliced
½ cup snap peas, sliced
1 tablespoon chia seeds

Combine all the dressing ingredients in a jar with a tight-fitting lid, place lid on tight, and shake until well-combined. Set aside.

Combine the salad ingredients into a large bowl. Drizzle with dressing. Serve immediately.

Spinach Strawberry Salad


1 bunch fresh spinach
1 cup sliced fresh strawberries
½ cup raw pecans
¼ cup balsamic vinegar
½ cup olive oil
salt and ground black pepper to taste

Combine the spinach, strawberries and pecans in a large bowl.  Stir the olive oil into the balsamic vinegar while whisking continuously. Season with salt and pepper. Drizzle the dressing over the salad just before serving.

Salad Ole

Prep Time: 15 min. (chills 3-4 hours)
Servings: 6

2 cups tomatoes, seeded and chopped
1 cup diced zucchini
1 cup frozen corn kernels
1/3 cup chopped green onions
1 avocado – peeled, pitted and diced
1/3 cup picante sauce
2 tablespoons oil
2 tablespoons lemon juice
1/2 teaspoon garlic salt
1/4 teaspoon ground cumin

In a large bowl, combine the tomatoes, zucchini, corn, green onions, and avocado.
Whisk together the picante sauce, oil, lemon juice, garlic salt, and cumin. toss gently with the vegetables. Chill 3-4 hours, and toss before serving.


Spaghetti Squash with Marinara

Servings: 4


1 2-lb spaghetti squash
3 tablespoons extra-virgin olive oil
1 (32-ounce) jar sugar-free marinara sauce
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup loosely packed basil leaves, sliced

Preheat oven to 425 degrees F.

While oven is preheating, cut the squash in half. Remove the seeds and pulp from the center.
Brush the olive oil over the cut side, sprinkle with salt and pepper, and lay on a parchment lined baking sheet cut side down. Bake for 60 minutes.

A few minutes before squash is done, pour marinara in a medium saucepan and heat over medium heat until hot throughout.

When squash is done, scrape the flesh with a fork so the noodles come off, and divide between 4 plates. Top with the marinara and basil before serving.

Vegetable Stir Fry

Prep time: 10min
Cook time: 34min
Servings: 2-4


½ cup brown rice (100 g)
1 cup red cabbage (80 g)
½ head of broccoli
½ red bell pepper
½ zucchini
2 tbsp extra virgin olive oil
4 cloves of garlic
1 handful fresh parsley
1 red chili pepper
2 tbsp tamari or soy sauce
Sesame seeds for garnish (optional)

Cook the brown rice according to package directions.
Boil water in a wok and add the veggies (chopped). Cook for 1 or 2 minutes. Drain the veggies and set aside.
Heat the oil in the wok and add the garlic, chili pepper and parsley (finely chopped). Cook over high heat for 1 or 2 minutes stirring occasionally.
Add the vegetables, the rice and the tamari. Cook for about 1 or 2 minutes.
Add some sesame seeds for garnish (optional).

Wild Rice Burrito Bowl


For the burrito bowl
1½ heaping cups iceberg lettuce, chopped
½ cup cooked wild rice
2 tbsp salsa
2 tbsp corn
2 tbsp refried beans
¼ avocado, sliced or diced
roasted chickpeas

For the dressing:
¾ cup almond milk
2 tbsp olive oil
¾ ripe avocado, diced
1 green onion, sliced
1 tbsp fresh cilantro
1 small clove garlic, minced
1 tbsp lime juice
½ tsp lime zest
¼ tsp each salt, freshly ground pepper, ground cumin and chili powder

To assemble the bowl:
Add the lettuce to the bottom of a serving bowl, add rice and other desired toppings then drizzle with cilantro-lime avocado dressing.

For the dressing:
In a blender, combine Almond Breeze, olive oil, avocado, green onion, cilantro, garlic, lime juice, lime zest, salt, pepper and cumin; blend until smooth. Refrigerate until serving.

Roasted Potato Veggie Casserole

Prep Time: 10min
Cook Time: 1hr
Servings: 4


2 lbs baby red potatoes, halved
1 corn on the cob, husk on
1 red bell pepper, diced
1 orange bell pepper, diced
1 green bell pepper, diced
½ teaspoon cumin
¼ teaspoon ancho chili pepper
1 tablespoon coarse salt
1 teaspoon pepper
1 tablespoon fresh dill, minced + extra roughly chopped to garnish
Green onion, thinly sliced to garnish
3 tablespoons olive oil

Preheat oven to 400˚F.
Toss potatoes, bell peppers, cumin, ancho chili pepper, salt, pepper, minced dill, and olive oil until coated on a roasting pan. Spread the vegetables out into a single layer, leaving an empty space for the corn on the cob. Place the corn on the cob, husk still on, in the empty space.
Put the pan on a middle rack in the oven and bake for 30 minutes. Remove the corn on the cob and set aside. Put the pan back in the oven and cook for another 30 minutes, or until potatoes are tender.
While vegetables continue to cook, remove the husk from the corn and slice off the kernels.
When the potatoes are tender enough to be pierced with a fork, remove the pan from the oven. Stir in the corn kernels and add the remaining fresh dill and green onion to garnish.

Zucchini Pepper Stir Fry

Prep time: 10min
Cook time: 10min
Servings: 2


1 tbsp sesame oil
1 clove garlic, minced
½ cup onion, sliced small
2 cups sweet bell pepper, seeded, sliced in thin strips
1 poblano pepper, seeded, sliced in thin strips
2 cups zucchini, sliced in thin strips
2 cup brown rice, cooked

21/2 tbsp soy sauce, low sodium
1 tsp. sesame oil
2 tsp Asian Chili Paste
1 tsp dijon mustard

Cook rice according to direction.
In a large fry pan, over medium-low heat, add 1 tablespoon of sesame oil. Heat oil for about 30 seconds, add garlic, and cook for 1 minute. Add onion and peppers, stirring occasionally and cook for about 4 minutes. Add zucchini and cook until slightly tender, but still firm, stirring occasionally. Turn off heat and stir in sauce.
Divide, rice between two bowls, and evenly divide vegetables. For a pinch of heat, I added sriracha sauce to the stirfry.

To make sauce:
In a bowl, add soy sauce, sesame oil, chili paste and mustard; mix until combined.


Garlic Mushroom Quinoa


1 cup quinoa
1 tablespoon olive oil
1 pound cremini mushrooms, thinly sliced
5 cloves garlic, minced
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste

In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.

Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined. Serve immediately.

Roasted Sweet Potatoes & Brussels Sprouts

Servings: 6-8


1 pound Brussels sprouts, trimmed
1 large sweet potato (1 pound)
2 cloves garlic, smashed
1/3 cup olive oil
1 teaspoon cumin
1/4 or 1/2 teaspoon garlic salt
1 teaspoon salt
pepper to taste
1 tablespoon red wine vinegar
fresh thyme, to garnish

Preheat your oven to 400 degrees F. Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl. Smash 2 cloves of garlic and add it to the bowl. Pour 1/3 cup olive oil over the vegetables. Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.

(Line a large sheet pan with foil if you want super easy cleanup)
Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray. Pour the veggies onto the pan.

Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.

Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

Grilled Coconut-Glazed Corn


3/4 cup unsweetened coconut milk
1 bay leaf
1/4 tsp. salt
4 ears sweet corn, husked or husk stripped back and tied together to form handle

Combine coconut milk, bay leaf, and salt in small saucepan over medium heat. Remove pan from heat and let mixture cool to room temperature.
Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place corn on hot grate; start basting with coconut milk mixture after a few minutes. Baste several times as it grills until nicely browned on all sides, 2 to 3 minutes per side, 8 to 12 minutes in all, turning with tongs.
Baste corn one final time, transfer to platter or plates, and serve.

Note: The handle idea is cute in theory but mine burnt on the grill and flew everywhere so if you tie the husks back hang them off the grill so they don’t burn or just take the husks off all together.

Easy Zucchini Chips

Prep Time: 10 min
Cook Time: 2 hours
Servings: 3-5

*Works best if you have a mandolin or veggie slicer*


1 large zucchini
2 tbsp olive oil
Kosher salt

Preheat oven to 225 degrees Fahrenheit. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.

Slice your zucchini on a mandolin. Place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.

Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.  In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and aren’t soggy and are crisp. Let cool before removing and serving. Keep in an airtight container for no more than 3 days.

Coconut Lime Quinoa

Prep Time: 5 min
Cook Time: 40 min
Servings: 6-8


1 cup quinoa, rinsed if necessary
1 (13.66-oz.) can of coconut milk
1/4 cup water
1/4 teaspoon salt
1 small lime, zested and juiced

Check the quinoa package to see if your quinoa needs rinsed. If it does, pour 1 cup of quinoa into a fine mesh strainer and rinse thoroughly with cold water. Place quinoa, canned coconut milk, water, and salt into the rice cooker. The rice cooker will beep after about 30 minutes. For a standard rice cooker without all of the bells and whistles, one cooking cycle should be enough to do it. Note that you should let the quinoa set for about 4-5 minutes after it’s done cooking and then fluff it. Stir in the zest and juice of one small lime, and it’s ready to serve.


To cook quinoa on your stovetop, simply follow the instructions for rinsing and place all of the ingredients in a saucepan. Bring the mixture to a boil, cover with a lid, and simmer on low for 15 minutes. Let the quinoa set for about 4-5 minutes after it’s done cooking and then fluff it. Then stir in the lime zest and juice.

If you substitute coconut milk beverage for the canned coconut, use 2 cups and omit the water.

Oven Roasted Sweet Potato Fries

Prep Time: 15 min.

Cut your sweet potatoes into fries or wedges. Coat them with olive oil. Sprinkle them with Chipolte Pepper, this gives it a nice kick!

Optional: you can add cinnamon to give it a sweet and spicy feel

Set your oven to 400 and let them cook until they are soft.

Cilantro Edamame Hummus

Prep Time: 15 min.
Servings: 8

1 (12 ounce) package frozen shelled edamame (green soybeans)
2 cloves garlic
1/2 cup tahini
1/2 cup water
1/2 cup packed cilantro leaves
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper

Place edamame into a large pot and cover with salted water. Place over medium-low heat, bring to a simmer, and cook until tender, about 5 minutes; drain.

Puree garlic in food processor until minced. Add edamame, tahini, water, cilantro, lemon juice, olive oil, kosher salt, cumin, and cayenne pepper; blend until smooth.


Watermelon Coconut Milkshake


1 ½ cups cubed (1-inch chunks) seedless watermelon, frozen
1 cup coconut milk
1 teaspoon vanilla extract
unsweetened coconut flakes, for garnish

Place all ingredients into a blender and puree until smooth. Sprinkle coconut flakes on top, if desired. Pour into a glass and serve with a straw.

Banana Coconut Ice Cream

Prep and Cook Time: 5 min (5-6 hour freeze time)
Servings: 8-12


2 (14-ounce) cans coconut milk
2 bananas, peeled, sliced
¼ cup Date Honey or 6-7 soaked dates, drained

Place ingredients in a food processor or blender. Mix until smooth. Place in a covered glass bowl in freezer 5-6 hours or until firm (but not solid). If the mixture gets too hard, set it out on the kitchen counter to thaw until soft enough to serve.

Recipe Notes

  • If using whole dates instead of Date Honey, soak dates in ¼ cup water. Let sit at room temperature 2 hours or until softened. Drain water and place dates in food processor with coconut milk and bananas. Process until smooth, and freeze.
  • To add a strawberry flavor, mix in 2 cups sliced strawberries.

Fruit Stacks With Coconut Whipped Cream

Prep Time: 15 min.

Ingredients (amounts may vary depending on size of fruits and desired quantity):

1 can full fat coconut cream, refrigerated overnight (you may need more if frosting a whole watermelon, or save extra cream to make curry later)
1/4 tsp vanilla extract or 1 vanilla bean pod
1 tsp maple syrup
1/2 watermelon, sometimes stores have very small or 1/2 watermelons available (you can make a fruit salad with leftovers)
1 pineapple
Other fruit options for stacking: apples or oranges, cut into rounds
crushed nuts or sliced toasted almonds to garnish

To make coconut whipped cream:
Refrigerate the can of coconut cream overnight. When ready to use, open the can from the bottom and drain out the liquid. You only need the thick cream that separates at the top to make the whipped cream. The cream contains coconut oil so it separates and coagulates at the top when it gets cold. Save the milk to use in smoothies or curry dishes. Scoop out the cream into a mixing bowl. Add the vanilla and maple syrup. Whip the cream with a stand or hand mixer, with a whisk attachment, on low-speed. Work you way up to medium and high speeds slowly, being careful not to over mix. It takes about 7 minutes for the cream to get nice and fluffy. One can of coconut cream yields enough whipped cream for about 3-5 fruit stacks, depending on how much you use. If you are like me and you like to douse your fruit with a lot of whipped cream, then get ready to make more.

**I used Trader Joe’s Coconut Cream. I think it whips better than other brands I’ve tried. You may want to avoid foods with additives during your Daniel Fast so use at your own discretion. Light coconut cream will not work for this recipe.

To prepare and assemble fruit stacks:
If you have a stand mixer, you can prep the fruit while the cream is being whipped. Peel and cut the pineapple into 1/2 inch slices. You may remove the cores but that’s optional. Next, cut the watermelon into 1/2 inch slices and cut out circles similar in diameter to the pineapple slices. This can be easily done with a sharp knife and using a pineapple slice as a cutting mold. You can also try cutting the watermelon slices into squares if you are interested in a different look. Finally, stack one pineapple slice on top of a watermelon slice. Top with whipped cream and a slice of apple, plus more whipped cream, more fruit, and nuts to add some crunch.