Daniel Fast Recipes
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Daniel Fast Informational PDF
BREAKFAST
Hearty Hash Browns
Southwest Breakfast Potatoes
Full of Fruit Oat Meal
Cinnamon Baked Apples
Pineapple Mango Slush
LUNCH
Cabbage and Rice
Balsamic Roasted Red Potatoes
Black Bean Chili
Fajitas
Italian Salad Dressing
Breakfast
Hearty Hash Browns
1 medium onion, finely chopped
1 clove garlic, crushed
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2 Tbsp. oil
2 large potatoes, grated
Salt and pepper, to taste
Saute the onion and garlic in the oil until the onions are soft. Add the potatoes to the onion and
garlic, and cook until tender. Add the salt and pepper, to taste.
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Southwest Breakfast Potatoes
8 large white potatoes, scrubbed clean
1/3 cup olive or vegetable oil
1 large yellow or Spanish onion, sliced into rings
1 cup mushrooms, sliced
4 green onions, chopped with the green and white parts separated
1-2 tsp. Sazon (Goya brand spice packet) or salt and pepper, to taste
Tabasco or other hot sauce, to taste
Place the potatoes in a large pot, cover them with water, and bring to a boil. Cook until the
potatoes are tender. Drain the potatoes, allow them to cool completely in the refrigerator, then
cut them into 1/4-inch slices. Heat the oil in a large nonstick wok or skillet on medium-high
heat. Add the potatoes, onion, mushrooms, the white part of the green onions, and Sazon
seasoning or salt and pepper. Cook, tossing occasionally, until the potatoes are crisp and
brown-approximately 10 minutes.
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Full of Fruit Oat Meal
3 slices of Cinnamon Baked Apples
2/3 cup old-fashioned rolled oats
4 Medjool dates, pitted, chopped (about ¼ cup)
2 tablespoons chopped pecans
Instructions
Prepare Cinnamon Baked Apples as directed. When apples are done, cook oats on stovetop
according to package directions. To serve, place ½ cup oatmeal in two bowls. Top with apples,
dates, and pecans. Pour 2 tablespoons of apple juice over each serving, and serve
immediately.
Yield: 2 servings (serving size: about 1 cup)
Recipe Notes
Use figs or raisins instead of dates.
Since you only need half of the Cinnamon Baked Apples recipe, you can store the other half in
an airtight container in the refrigerator and use the following day.
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Cinnamon Baked Apples
2 cups thinly-sliced apples, unpeeled (about 2 apples)
1 cup unsweetened apple juice
1/8 teaspoon cinnamon
Instructions
Preheat oven to 350 degrees. Place sliced apples in an 8 x 8-inch baking dish. In a small bowl,
whisk apple juice and cinnamon, and pour over apples. Bake 15 minutes, stir, and bake
another 15 minutes. Serve warm.
Yield: 4 servings (serving size: about 1/2 cup)
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Pineapple Mango Slush
2 cup pineapple chunks
1 1/2 mangoes peeled and cubed
½ cup water
1 cup ice
¼ cup mint leaves
Place all ingredients in a blender and mix until slushy. Serve immediately.
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Lunch
Cabbage and Rice
Ingredients
1 cup long grain white rice
2 cups water
2 teaspoons olive oil
1 medium onion, chopped
1 clove garlic, crushed
1 head cabbage, cored and shredded
1 (14.5 ounce) can diced tomatoes
1/2 cup jalapeno pepper rings
Directions
In a saucepan, combine the rice and water. Bring to a boil. Cover and reduce heat to low.
Simmer for 15 to 20 minutes, until water is absorbed and rice is tender.
Meanwhile, heat the olive oil in a large pot. Add the onion and garlic; cook and stir until fragrant,
about 3 minutes. Add the cabbage, and cook for about 10 minutes, stirring occasionally, until
the cabbage cooks down. Mix in the tomatoes, pepper rings and cooked rice. Simmer for 10 to
15 minutes to blend the flavors together.
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Balsamic Roasted Red Potatoes
Ingredients
2 tablespoons olive or canola oil
2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
Directions
In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic;
toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes
or until potatoes are hot.
Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400
degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar,
salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.
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Black Bean Chili
Black beans - 2 cans (19oz each drained and rinsed)
Onion - 1 (chopped)
Carrot - 1 (chopped)
Tomatoes - 3 (chopped)
Green bell pepper - 1 (chopped)
Jalapeno pepper - 1 (minded)
Chili powder - 1 tbsp
Ground cumin - 1 tsp
Crumbled dry rosemary - 1 tsp
Salt - 1 tsp
Garlic - 2 cloves (minced)
Vegetable oil - 1 tbsp
Heat oil to medium-high. Add in garlic, onion, jalapeno, carrot, and green pepper. Cook until the
veggies are soft.
Add in tomatoes, beans, chili powder, salt, rosemary, and cumin. Bring to a boil then reduce
heat. Simmer for 20 minutes. Serve.
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Fajitas
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1/ea. Green pepper, red pepper, and yellow pepper (slice lengthwise in
strips.
1 medium onion sliced lengthwise
1 cup of olive oil
1 tablespoon of minced garlic
Whole wheat flat bread
Pour olive oil in a non-stick pan Heat on high - put peppers, garlic and onion in the pan
Season to taste with season salt and mrs. Dash
Toss all of the ingredients around until just tender (apprx. 7 minutes) if they start to wilt you've
over cooked them.
Heat oven to 450
Spray flat bread with olive oil spray cook flat bread for 5 minutes
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Italian Salad Dressing
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 clove garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
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