Daniel Fast Week 2 Menu & recipes

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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

Sunday

Monday

  • Chili
  • Blue corn chips
  • They make tofutti sour cream-not too bad
  • salad

Tuesday

Wednesday

  • “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
    Tofu ricotta

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.

Thursday

Friday

  • Baked portabella (drizzle olive and a little sea salt over bake for 10-15 minutes) mushrooms over polenta
  • salad

You could also saute the mushrooms in some olive oil on the stove and then serve over polenta. Yummy too!

Saturday

  • 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.