Daniel Fast Week 2 Menu & recipes
Since most of you seem to be coming here for the dinner recipes,I am going to post the dinner menu & recipes only. I hope these have been a help to you. Hopefully these recipes spark ideas for you to add on. If you need other ideas for breakfast or lunch feel free to leave a comment and I will add them
- Hummus recipe
- whole wheat or corn tortillas
- Blue corn chips
- They make tofutti sour cream-not too bad
- Potato soup
- piece of sesame seed Ezekiel bread
- “Cheesy” pasta primavera whole wheat pasta ( this is amazing)
- 1 cup frozen edamame
20 baby carrots, cut into quarters lengthwise
10 ounces asparagus, trimmed, cut into 1-inch pieces
1 pound whole wheat pasta
1 tablespoon of olive oil
2 cloves garlic, minced
Salt and pepper to taste
3 tablespoons chopped flat-leaf parsley
Bring a large pot of salted water to a boil. Add edamame and carrots and cook for 4 minutes. Add asparagus and cook 1 minute longer. Using a slotted spoon, remove vegetables and rinse under cold water to stop cooking. Add pasta to water and according to package directions). Drain, reserving 1/2 cup cooking water.
When pasta has cooked for about 5 minutes, add olive oil in a large frying pan over medium high heat. Add garlic and sauté until fragrant, 1 minute. Add vegetables, season with salt and pepper, and sauté until vegetables look glazed and are crisp-tender, 3 to 4 minutes. Add the drained pasta and 1/4 cup reserved cooking water and toss well. Transfer to a large, shallow serving bowl and toss with parsley.
Add “ricotta” to hot pasta by spoonfuls and toss gently to combine. Season with salt and pepper. If pasta appears dry, drizzle in a little more cooking water. Serve immediately.
- Tomato basil soup
- Ezekiel bread peanut butter and jelly
- Baked portabella (drizzle olive and a little sea salt over bake for 10-15 minutes) mushrooms over polenta
You could also saute the mushrooms in some olive oil on the stove and then serve over polenta. Yummy too!
- Bean burrito
- Spanish rice
4 cups of rice
2 cans of diced tomatoes
sea salt, pepper, cumin, and chili powder to taste
several fresh sprigs of cilantro
4 cups of water.
Add all ingredients into rice cooker and stir. Turn on and rice cooker will turn off when done.