Having family home is quite a pleasant adventure and can make posting a challenge. Today, we hooked up one of our gifts and set up our new leather furniture. Bryan and I also spent some time helping out a friend.

The recipes are fairly easy and a lot of them can be made ahead and frozen in individual containers. This may be helpful for you if you are single or work outside the home. I find it to be helpful to me because when it is time for dinner, there is not prep or waiting.

Sunday

• Oatmeal with blueberries and honey- this can be made easily in the microwave. Follow the instructions on quick oats for a serving of oatmeal, add a teaspoon of honey and a handful of blueberries. Delicious!
• Thai Carrot Soup-I found this recipe a month ago and love it. Very easy to make and delicious. I didn’t have a bay leaf and I didn’t even miss it. Make a big pot of this and freeze away.
• Bean Burrito- I buy tortillas without yeast. Reading the ingredients is the best bet.

First you have to make the refried beans: soak the pinto beans overnight, then cook the pintos in a crockpot with a bottle   of  salsa. Fill water within 1 inch of top. Cook on high for 1 hr and then low for 4 hours. Fill the tortillas with cooked beans.

For Tofu sour cream: I buy Tofutti sour cream I tried making it last year and it was horrible.

Chips- I buy the Garden of Eatin chips because they don’t have anything but blue corn in them my kids eat them and they are right tasty.

Monday

• Blueberry Banana muffin – I made these last year and I was so glad to have something different than oatmeal or Ezekiel bread for breakfast. These freeze well too.
• Hummus  & serve with Garden of Eatin Blue Corn Chips and Veggies
  1 can Chickpeas/Garbanzo beans
  3 cloves Garlic
  3 Tblsp Lemon juice
  ¼ liquid saved from drained chickpeas
  3 Tblsp Tahini
  ½ – 1 tsp Cumin
  ½ tsp Paprika
  Place all the ingredients in a blender and puree, don’t add all liquid at the same time, just enough until hummus is a nice “dip” consistency!

• Pesto with 100% whole wheat pasta   serve a salad with veggies, apples and Annie’s Natural Organic Balsamic Vinegarette and there is no sugar in it which is very hard to find.

Enjoy the recipes and come back tomorrow for the rest of the week!

Do you wander how you will plan and prepare meals for you and your family for 21 days? This was my dilemma last year. I have scoured the web, recipes and resources to come up with 21 days of menus.

Today, I will be sharing with you the first week of my menu for the Awakening Daniel Fast that I have developed. Please understand this is my version of the recipes and is a plan to be a guide. I in no way am an authority on nutrition or give medical advice. With each menu I share there is breakfast, lunch and dinner. I hope you find this helpful.

Menu Week 1
January 10th-January 16th

Sunday
Breakfast-Oatmeal with blueberries and honey
Lunch- Thai Carrot soup and salad with balsamic dressing
Dinner-Bean burrito w/ tofu sour cream and Garden of Eatin blue corn chips

Monday
Breakfast- Blueberry muffins
Lunch-Hummus with Garden of Eatin blue corn chips and cut up veggies
Dinner- Pesto w/ 100% whole wheat pasta (check ingredients) salad w/ balsamic dressing

Tuesday
Breakfast- Toasted cinnamon Ezekiel bread w/ all natural Smuckers Peanut butter (the kind you have to stir)
Lunch-Tomato basil soup
Dinner- Corn and potato chowder w/ salad

Wednesday
Breakfast-Banana muffins
Lunch-Basmati brown rice w/ curried vegetables
Dinner-Tomato sauce w/ mushrooms and peppers over polenta

Thursday
Breakfast-Breakfast tortilla
Lunch-Leftover Tomato sauce over polenta
Dinner-Chili and corn chips

Friday
Breakfast- Ezekiel bread w/ honey
Lunch- Thai carrot soup w/ salad
Dinner- Baked potatoes with leftover chili

Saturday
Breakfast- Blueberry muffins
Lunch-Portabella wrap
Dinner-”Lasagna”

Tomorrow, I will start posting the recipes to these menus with detailed instructions.