More Fast Food: Daniel Fast Recipes (Week 2)

I pray that your first few days on the fast went well and you’re off to a great start. It’s right about now that the effects of detoxing hit. You could be feeling anything from a nagging headache to flu-like symptoms depending on how much you indulged during the holidays. Detoxin’ ain’t easy. Hang in there!

What will be easier is putting together your grocery list for next week. Here are 7 more Daniel Fast friendly recipes, grocery lists included.

Easy Fiesta Black Beans, Corn and Rice

Grocery list (6 servings):

• 4 (15 oz) cans black beans (rinsed and drained)
• 2 (10 oz) cans diced tomatoes & green chilies (Rotel)
• 1 Tbsp olive oil
• 1 medium onion, diced
• 6 cloves garlic
• 1 cup vegetable broth
• 1 bay leaf
• 1 Tbsp ground cumin
• ½ tsp dried oregano
• ½ tsp red pepper flakes
• 1/4 bunch of cilantro
• Small bunch of green onions
• 1 cup sweet corn (frozen)
• Salt and pepper to taste
• 3 cups rice

Instructions:

1. Cook rice and corn according to package directions
2. Add 2 cans of drained and rinsed black beans and 2 cans of diced tomatoes & green chilies (Rotel) to a blender or food processor and blend until almost smooth.
3. Add oil to a large stockpot and heat over medium heat. Cook onions until softened. Add garlic and cumin and stir for another minute.
4. Add vegetable broth, bay leaf and oregano. Let simmer for another minute. Add black bean and Rotel mixture and stir. Add remaining 2 cans of drained and rinsed (whole) black beans. Add Worcestershire and red pepper flakes. Mix well. Bring to a boil over medium high heat. Reduce heat, cover and simmer for about 15 minutes. Season with salt to taste. Remove bay leaf.
5. Top with cilantro, green onions and corn.
6. Serve cooked rice topped with black beans and corn.

Slow Cooker Minestrone

Grocery list (6 servings):

• 15 oz can white beans, drained and rinsed
• 32 oz vegetable broth
• 2 tsp olive oil
• 1 onion
• 1 cup diced carrots
• ½ cup diced celery
• 2 garlic cloves, minced
• 28 oz can petite diced tomatoes
• 8 oz can sugar free tomato sauce
• ½ tsp dried rosemary
• ½ tsp dried oregano
• 2 bay leaves
• ½ tsp dried basil
• ½ tsp dried parsley
• ½ tsp salt
• ½ tsp black pepper
• 1 medium zucchini diced
• 2 cups spinach (fresh or frozen defrosted)
• 2 cups cooked whole wheat elbow macaroni

Instructions:

1. Cook whole wheat elbow macaroni according to package directions.
2. Puree beans with 1 cup of veggie broth in a blender.
3. Heat oil in a large nonstick skillet over medium high heat. Add carrots, celery, onion and garlic and cook about 15 minutes.
4. Put in crockpot. Add remaining broth, tomatoes, tomato sauce, pureed beans, salt and pepper, rosemary, basil, oregano and parsley. Cover and cook on low for 6-8 hours.
5. 35 minutes before the soup is done cooking, add diced zucchini and spinach. Cover and cook 25-30 more minutes. Remove bay leaves. Season with salt and pepper to taste.
6. Serve topped with pasta.

Inspired by a Skinnytaste recipe

Israeli Salad

Grocery list:

Dressing (Double if you like it saucy!)

• ¼ cup olive oil
• 2 Tbsp red wine vinegar
• 1 Tbsp lemon juice
• 1 tsp dried oregano
• ¼ tsp salt

Salad (6 servings)

• 1 English cucumber
• 4 Roma tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• ½ red onion
• ¼ cup chopped kalamata or green olives (or more if you love them like me!)
• ¼ bunch parsley

Whisk together dressing ingredients. Season with salt and pepper to taste.

Peel the cucumbers if desired. Finely dice cucumbers, tomatoes, onion and bell pepper. Pull parsley leaves from stems and chop.

Place veggies and parsley in a large bowl, add chopped olives. Pour the dressing on top and toss to combine.

Eat with hummus and Triscuits.

Curried Chickpeas and Spinach

Grocery list:

• 2 Tbsp olive oil
• 1 small onion
• 2 cloves garlic
• 1 inch fresh ginger (or refrigerated pre-minced ginger)
• 1 ½ Tbsp curry powder
• ½ tsp cumin
• 1 tsp salt
• 8 oz spinach (fresh or frozen)
• 15 oz can tomato sauce
• 29 oz can chickpeas
• 3 - 4 cups whole wheat pearl couscous, brown rice or quinoa

Instructions:

1. Cook quinoa, brown rice or couscous according to package directions.
2. Dice onion, mince garlic and ginger. Heat olive oil in a large pan over medium heat, add the onion, garlic and ginger. Cook about 5 minutes until the onions have softened.
3. Add the curry powder and continue to cook with the onions, garlic and ginger for 1 minute.
4. Add spinach to pan. If you’re using fresh (not frozen) spinach, add about ¼ cup of water to the skillet along with the fresh spinach and cook until the spinach wilts. Season with salt to taste.
5. Drain and rinse the chickpeas. Add them to the pan. Add the tomato sauce. Stir well. Heat for 5 minutes. Serve over rice or with bread

Inspired by Food Network Kitchen recipe

Veggie Breakfast Hash

Grocery list:

• 2 Tbsp olive oil
• 3 medium potatoes, cubed
• 1 medium sweet potato, cubed
• 15 oz can pinto beans (drained and rinsed)
• 1 medium zucchini, chopped
• 1 medium squash, chopped
• 1 medium red bell pepper, chopped
• 4oz mushroom, sliced
• 1½ tsp garlic powder
• 1½ tsp onion powder
• ½ tsp turmeric
• ½ tsp chili powder
• ½ tsp red pepper flakes
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 425 degrees
2. Toss potatoes and sweet potato with 1 Tbsp olive oil, salt and pepper until mixed well. Place on baking sheet and bake for 25 minutes. Stir the potatoes and place back in the oven.
3. Mix the remaining veggies, beans and spices together with the remaining Tbsp of olive oil. Place in a cast iron skillet or baking dish. Put in the oven next to the potatoes. Bake for 15 minutes or until vegetables are cooked through.
4. Remove from oven and mix potatoes, veggies and beans. Season with additional sat and pepper to taste.
5. Serve with ketchup or salsa.

Roasted Sweet Potato and Kale Salad

Grocery list:

• 2 medium sweet potatoes, diced
• 16 oz bagged kale
• ½ cup pecans or walnuts
• ½ cup dried cranberries or golden raisins

Dressing:

• 1/4 avocado oil (or extra virgin olive oil)
• 2 Tbsp red wine vinegar
• 1/4 small red onion, minced
• 1 clove garlic, minced
• 2 Tbsp Dijon mustard
• 2 Tbsp honey (or date honey)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400 degrees
2. Place the diced sweet potatoes on a baking sheet. Drizzle with olive oil. Season with salt and pepper to taste. Mix until well coated. Roast for about 25 minutes or until the sweet potatoes are cooked through.
3. While the sweet potatoes are roasting, make the dressing. Add the dressing ingredients to a small jar or container with tight-fitting lid. Shake vigorously to combine.
4. Adjust the amount of vinegar, oil or honey/date honey to your taste.
5. Add kale to the bowl with the dressing. Massage the dressing into the kale (this is what will make the kale softer).
6. Top with sweet potatoes, dried fruit and nuts and combine.

Vegan Gumbo

Grocery list:

• 2 Tbsp olive oil
• 1 medium chopped green bell pepper
• 1 poblano pepper, finely diced
• 1 small onion, chopped
• 1 celery stalk, diced
• 3 cloves minced garlic
• 2 tsp cajun seasoning
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 2 Tbsp tomato paste
• 15oz can fire roasted tomatoes
• 5 cups vegetable broth
• 2 cups canned red beans
• 3 cups brown rice
• Small bunch of green onions
• Salt and pepper to taste

Instructions:

1. Cook rice according to package directions.
2. Heat olive oil in large pot to medium-high heat. Add peppers, onion and celery. Sprinkle in 1/2 tsp salt and pepper. Cook until softened.
3. Add garlic and remaining spices. Add tomatoes and tomato paste and stir until combined. Add vegetable broth. Cook for 15 minutes or until veggies are completely soft.
4. Add the beans and cook for at least 30 more minutes. Add cooked rice. Taste and adjust seasoning as needed.
5. Top with chopped green onion, hot sauce and freshly ground pepper (if available).

How is week 1 of the Fast going? Have you tried any the recipes?