Sunday, January 9, 2011

Daniel Fast - The Day Before IT Begins!

Tomorrow is the first day of the Daniel Fast! I thought I'd go ahead and post my menu for the next three days. Some things may change depending on my mood but for the most part, this is what Seth and I will be eating. Here also is another helpful link that I found!
(the recipes below come from this blog!)

Day 1
Breakfast- Whole Grain Oatmeal with fresh fruit (made with almond milk); juice
Lunch - Water, salad with chickpeas and mushrooms
Dinner- Brown rice and stir fry veggies
Snack- Natural Popcorn

Day 2
Breakfast- Whole Grain Oatmeal with fresh fruit (made with almond milk); juice
Lunch- Veggie Chili
Dinner- Veggie Chili on Baked Potato
Snack - Hummus with Carrots

Day 3
Breakfast- Whole Wheat Toast and Berry Blast Smoothie (see recipe)
Lunch - Mushroom Orzo (whole grain) Soup
Dinner- Rice Spaghetti with Homemade Tomato Sauce
Snack- Black Bean Dip


1 (15-oz) can chickpeas, rinsed & drained
1/4 cup tahini
1/4 cup water
2 TB extra-virgin olive oil
2 TB fresh lemon juice
2 cloves garlic, minced
1/4 cup fresh parsley, packed
1/2 tsp salt
1/4 tsp ground cumin

Place ingredients in a food processor or blender. Process, scraping sides of bowl often, until mixture is a smooth paste. You can either refrigerate at this point, or serve immediately. Use as a dip with fresh vegetables or as a spread on a torilla.

Recipe Notes
Hummus has more flavor after it has been refrigerated at least 24 hours before serving. Prepare large quantities of hummus at one time. It can be refrigerated up to a week and frozen up to 3 months

Black Bean Dip

1 tablespoon extra-virgin olive oil
1 cup diced onion
1 cup diced red bell peppers (about 1 large pepper)
1 clove garlic, minced
1/2 cup water
2 (15.5-oz) cans black beans, rinsed & drained
2 tablespoons fresh parsley or 1 ½ teaspoons dried parsley
1/2 teaspoon dried crushed rosemary
1/4 teaspoon salt
1/8 teaspoon pepper

Heat olive oil in a large skillet over medium heat. Add onions and red peppers, and cook until onion is soft and translucent. Stir in garlic, and cook for 30 seconds, stirring frequently so garlic doesn’t burn.

Place water and 2 cups beans in food processor or blender; process until smooth. Pour the pureed beans into skillet and stir. Add the remaining beans, parsley rosemary, salt, and pepper. Reduce heat to low and cook 15 minutes, stirring occasionally. Transfer to a serving dish and serve warm.

Berry Blast Smoothie

1 cup water
1 cup frozen blackberries, blueberries, and raspberries
1 banana, peeled

Yield: 2 servings (serving size: about 8 ounces or 1 cup)

Recipe Notes
  • Your smoothie will taste best if either the berries or the banana is frozen. To freeze bananas, remove peels before placing in freezer. Put in a plastic zip-top bag until completely frozen.
  • To make this a "green" smoothie, add 1 cup of fresh spinach or kale leaves (stems removed from the kale).
  • Add 1 tablespoon flaxseed meal for a fiber boost.

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