When dreams become reality…
I had done my homework on the Daniel Fast before we started. Thank you to all the people that have posted recipes and your experiences because this has been helpful.
It has been a great experience so far. We have been reading the book of John as a family each night, discussing what we read and praying together. This has been amazing. Listening to my children share about their thoughts on the scripture.
There is one unexpected effect from the fast. My stomach has been quite interesting and this has become my friend. I am not sure if it is working yet. I have spoken with a couple of close friends and apparently they are having the same experience.
I am driving to a conference to hear Lisa Bevere tomorrow. Of course my lunch and snacks will go with me.
Today, Bryan and I traveled to Duke for a follow up appointment for me. It was a good appointment with more options for my treatment.
Eating on the Daniel Fast does not include “fast food” or even some of our favorite spots like P.F. Changs. Thanks to the good ol’ iphone, I found the closest Whole Foods Market. I was like a kid in a candy store, I wish we had one here.
Bryan and I ate off the hot bar and salad bar. We both had tofu tacos and salad. I was Bryan’s guide around the salad bar explaining to him what certain foods were like. The tacos were great and I found a recipe on Whole Foods website.
I also found some blue corn chips from Garden of Eatin. We ate some tonight with our Newman’s Own Natural salsa. The boys chowed down on the chips.
Here are some things we have eaten:
Cinnamon raisin Ezekiel bread with all natural peanut butter
Granola recipe found in the Daniel Fast packet
Crockpot pintos (I made a few changes to the recipe. Definitely need to cook longer than original time)
Basmati brown rice
Whole wheat pasta and pesto
Breakfast bars-really sweet use only 3/4 cup of honey
Tomorrow for dinner we will be having Corn Chowder. Wednesday is bean burritos with leftover pintos mashed, leftover rice made into Spanish rice, and tofu sour cream.
If you have any questions where to find products or how to make something, please email me Jenmcgee27@yahoo.com
Wow! I can’t believe the Daniel Fast starts tomorrow. I am so glad my amazing husband picked up our online grocery order. He is also back at the grocery store because we need a few more items.
I flew in from Dallas at 5:00 pm and wouldn’t be ready for the fast if Bryan hadn’t helped me out. There are a few more recipes and tips I wanted to post today since I haven’t posted them in a few days.
Where to find what?
Ezekiel Bread is in the freezer section of grocery store.
Tofu will either be frozen or in the refrigerator section.
Newman’s Own All Natural Chunky salsa found with other salsa, it has no sugar and no artificial anything.
Egg Subsitute for baking= 1 egg
Cream of Potato Soup
5 cups peeled and cooked potatos (cut into bite sized chunks)
1 onion (chopped)
1/4 cup whole wheat flour
1/4 cup oil
1/2 cup soy milk
1/2 cup tofu sour cream
water reserved from cooking the potatoes
salt and pepper to taste
dried dill weed to taste
Directions
Cook the potatos and reserve the water. Cook the onion in the oil until its soft or becomes clear. Add the flour to the onion and oil and then add that to the potatos and water. Cook on medium heat adding the rest of the ingredients.
Crock Pot Pinto Beans- We’re having this tomorrow with brown rice.
Pinto beans can be served with brown rice or mashed up like refried beans and served on whole wheat tortillas.
3 cups pinto beans soaked overnight.
2 cloves of garlic minced
1 onion chopped fine
1 tsp sea salt
1 tsp pepper
Place all items in crockpot. Cover water 4 inches from the top of crockpot.Cook on high for 1 hr then low for 4 hrs.
Since I am in Dallas celebrating my Mom’s 60th birthday, preparation at home is a little more difficult. I may have found a few ways to get ready even though I am not home.
Make sure you check out the recipes in the fasting packet as well as the ones I am posting here.
Directions
Wipe the inside of crockpot with oil. If you’re planning to cook the oatmeal 8 hours or longer, use 8 cups of water. If you want to cook it less than 8 hours, use 6 cups of water. Put first seven ingredients (through raisins) in slow cooker and cook on low. Just before serving, Stir in bananas and walnuts.
Southwestern Black Bean Casserole
Directions
In a medium sauce pan, combine corn meal and water. Add a generous amount of chili powder & cumin and salt and pepper to taste. Cook over med heat until the mixture gets thick.
Pat mixture into the bottom of a baking pan and bake at 400 degrees for approximately 10 minutes to make crust.
Combine black beans and corn pour over crust. Pour the jar of salsa over the veggies, and bake at 400 degrees for 30 minutes.
I think I’ll put some “sour cream” on this.
Lentil Crockpot Bolognese sauce
Directions
Heat oil on medium in a large, deep pan.Add minced onions, and cook until translucent.
Add minced carrots, celery and garlic and cook until the carrot is brighter, but not thoroughly soft and done.
Toss cooked onions and vegetables into a large crock-pot with lentils, diced tomatoes, and herbs.
Cook in the crock-pot on high for 6 hours, adding vegetable stock or water as needed.
Reduce heat to low and cook for another 6 hours, adding water or vegetable stock as needed.
Just prior to serving, stir in tomato paste, salt and pepper.
Serve with whole wheat pasta.
Serves 12. (Freeze leftover sauce for later)
Please email me with questions or suggestions. Jenmcgee27@yahoo.com
I have been perusing the web for some great recipes. I think I have found a few that might be tasty. I sure hope my family likes them.
If you want to search for recipes look for vegan websites. Beware of recipes with yeast, butter, or sugar . I will post an egg substitute for baking later this week.
Tofu Lettuce Wraps
1 head lettuce or Napa cabbage
1 pkg extra firm tofu (drained)
2 1/2 cups chopped shitake mushrooms
3 tablespoons chopped garlic (fresh)
2 tablespoons chopped ginger (fresh)
red pepper flakes
Braggs amino acids (in place of soy sauce)
salt
pepper
Directions
Dice the tofu into small bite size squares. Spread them out on a cookie sheet. Sprinkle with salt , pepper, red pepper flakes, and Braggs. Bake for 35-45 minutes at 350.
When that is almost done, heat up wok or frying pan and throw in the chopped up garlic and ginger. Fry for about 5-7 minutes until they are softer. Throw in the shitakes. At this time you can add more Braggs, usually about 4 or 5 shakes. Also, if you’d like, some more salt and pepper and red pepper flakes.
Cook about another 10 -12 minutes, then add the tofu and finish up the cooking – about 2-5 minutes.
Wash and dry the lettuce/cabbage and pull off pieces about the size of your palm.
Spoon the mixture into the leafs and roll them up!!
“Sour Cream” ( I am excited about this one., it will go good with my baked potatoes and bean burritos)
1 10.5-ounce package of lite silken tofu(firm), crumbled
1 Tablespoon canola or olive oil
4 to 5 teaspoons lemon juice(fresh is best)
2 teaspoons apple cider vinegar
1 teaspoon honey or other sweetener allowed
1/2 teaspoon salt
Directions
Place all ingredients in a food processor(with metal blade) or blender. Process several minutes, until very creamy and smooth. Make sure you process it for a few minutes to ensure the creamy texture. Refrigerate. Serve over Mexican dishes and baked potatoes. It stays fresh for about 5 days.
Makes 1 1/4 cups
Curry Salad Dressing
1 Tablespoon curry powder
1/2 a teaspoon of sea salt
1 apple, core and chop
1 clove garlic or 1/4 teaspoon of crushed garlic
1 tablespoon of ginger
1 cup of olive oil
lemon juice from 1 lemon
Add the apple to a food processor and run on highest setting. Add spices, oil and lemon juice. Mix until creamy.
Keep checking back for more recipes!
