Black bean burgers

Another great recipe from the Ultimate Daniel Fast. I really liked these with a slice of avocado on top, yum. She has some great recipes. Check out her blog if you are looking for some new recipes. She does not disappoint.

Ingredients:
1 (15-ounce) can black beans, rinsed and drained
1 cup mashed cooked sweet potatoes (about 1 large sweet potato, peeled)
¼ cup oat flour (I put some quaker oats in my blender to make the flour)
½ tablespoon dried parsley
¼ teaspoon chipotle chile pepper seasoning
¼ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon pepper

Directions:
Mash black beans with potato masher in a large bowl (leaving about a 1/4 cup of the beans whole). I peeled my sweet potato, cut into chunks and boiled until fork tender. Then toss the potato into bowl with beans and mash together. Add oat flour, parsley, chile pepper, garlic powder, salt, and pepper and mix. I modified a little from the original recipe here. I simply made small patties and cooked in my skillet with a little olive oil.

Jill

Greek Potatoes

I can't believe I haven't posted this one already!! We love these potatoes! I found this recipe on Marci's blog a couple of years ago.

Ingredients:
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon oregano
1-1 1/2 lemon, juice of
sea salt
fresh coarse ground black pepper

Directions:
Preheat oven to 440°F
Put all the ingredients into a baking pan large enough to hold them.
Season generously with sea salt and black pepper.
Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
The garlic will drop into the water/oil solution but its flavor will permeate the potatoes, and this way, it won't burn.
Bake for 40 minutes.
When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
This will take about another 40 minutes.
Do not be afraid of overcooking the potatoes- they will be delicious.

Jill

Kale Chips

My kids LOVE these!!! I can barely get them to the table before they disappear.

Ingredients:
1 bunch of Kale
1 Tbsp olive oil
1 tsp sea salt

Wash and dry the kale. Tear into bite size pieces away from the center stalk. Place on non-insulated cookie sheet lined with parchment paper. Drizzle with olive oil and season. Bake at 375 degrees for about 10-15 minutes.

Jill

PB and Banana Smoothie

I found something very similar to this a couple of months to try for my very hungry and growing 4 year old. I had to try something to fill him up for more than 10 minutes!! I made a few simple simple changes and voila it is Daniel Fast friendly.

Ingredients:
Oatmeal
Natural Peanut butter ( i use the creamy Smuckers brand in the glass jar)
1 banana
coconut milk (i found some without preservatives, sugar, or cane juice at Trader Joes)
ice

I didn't exactly measure anything when i put this together....so here it goes. I blended about a 1/2 cup of oats in a blender until a fine powdery consistency. Then I tossed in about a 1/2 cup of PB, 1 banana (sliced), 1 cup of coconut milk, 1 cup of ice. Blend! Change amounts to your liking.

Jill

Leek and Potato Soup

This is another recipe compliments of the wonderful Rosemarie Miller.

INGREDIENTS

1 tablespoon extra-virgin olive oil

2 leeks, white and light green parts washed and sliced into 1/4-inch slices

2 cups chopped yellow onion

1/2 teaspoon sea salt

3 cloves garlic, minced

2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes

4 cups vegetable stock

2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
Serves 4 - 6.

Jill

Marvelous Maple Granola

Ingredients:
3/4 cup maple syrup
1/4 cup vegetable oil
1/4 cup honey
1 tsp vanilla
1/4 tsp salt
4 cups Kelloggs Frosted Flakes
2 cups old fashioned rolled oats
1 cup slivered almonds
1 cup flaked coconut
1 cup dried tart cherries or raisin.(Iused crasins)
Yogurt or fresh fruit

In a small bowl stir together syrup, oil, honey, vanilla, salt.

In a large bowl combine Frosted Flakes cereal, oats, almonds and coconut. Drizzle maple syrup mixture over the top. Evenly spread in jelly roll pan lined with foil and lightly coated with coking spray.

Bake at 325 for 40-45 minutes or until golden brown, stirring every 10 minutes. Cool completely, stirring once or twice, Stirr in cherries. Store in airtight container for up to 2 weeks.

Serve sprinkled over yogurt or fresh fruit

Marney

Peanut Butter Bars

For those of you who went to school in Shelbyville....you may remember the famous Peanut Butter Bars served in the school cafeteria. Well here is the recipe. Courtesy of Robin Yockey and Sue Leach. These bars are Yummy and Gooey!

Ingredients:
3/4 cup butter
1 1/4 cup peanut butter
1/2 cup brown sugar
1 1/2 cup white sugar
1 TBS vanilla
4 eggs
2 cups flour
1/2 tsp salt
2 tsp baking powder

Cream butter,peanut butter and sugars. Add vanilla and eggs. Beat until fluffy. Add flour, salt and baking powder. Mix well. Put in a greased and floured jelly roll pan. Bake at 350 for 20 minutes. Ice with white icing. I used a glaze.

Marney

Robin's Parmesan Potatoes

Ingredients:
1 stick butter
4-6 potatoes
1/2 cup flour
1/2 cup parmesan cheese
1 tsp salt
1/4 tsp pepper

Preheat oven to 375
Melt 1 stick of butter in jelly roll pan. Peel 4-6 potatoes. I leave the peel on the potato but that is personal preference. In a small bowl combine flour, salt, parmesan cheese, and pepper. Coat the potatoes.
Bake at 375 for 45-60 minutes. Turn potatoes every 20 minutes or bake at 400 turn every 15 minutes.

It may take more potatoes depending on the size of the potato. Allison and Emily love these potatoes! Recipe is from Robin Yockey.

Marney

Champagne Salad

This recipe is from Mom's college roommate Patty....It is great for a dessert or a brunch.
Champagne Salad
Cream together:
8 oz. cream cheese
3/4 c. sugar
Add:
1 10 oz. pkg frozen strawberries, with juice --thawed
Beat strawberries into cream cheese mixture until well blended.
Fold in:
8 oz. can crushed pineapple - drained
2 bananas - chopped
1 c. choppped pecans
1 med. Cool Whip
Blend well
Pour mixture into a 9" x 13" pan, cover well and freeze. It needs to sit out for a while when you are ready to serve to making cutting easier. I usually use a glass pan, but have used foil pans and it works well. I love this recipe and have kept leftovers in the freezer for weeks. Most recently I froze the salad in foil lined muffin cups which makes in easy to thaw just one cup for a quick snack.

Pesto

Another recipe from the blog, Ultimate Daniel Fast.

2 TB extra-virgin olive oil
3 cups packed fresh spinach or 2 cups frozen spinach, thawed & drained
1/2 cup packed fresh basil leaves
¼ cup chopped green onions
1/4 cup pine nuts or walnuts
1 clove garlic, minced
1/4 tsp salt

Instructions
Place ingredients in a food processor or blender until smooth. Makes ¾ cup.

Jill

Spaghetti Squash with Pesto

Recipe from Rachel Wheeler

Spaghetti Squash Pesto with Tomatoes

1 small spaghetti squash
15 large basil leaves
1 small clove garlic
1/4 cup olive oil
3 tbsp Parmigiano-Reggiano (omit in Daniel Fast)
salt and fresh pepper
1 tomato, diced

Cut squash in half lengthwise, scoop out seeds and fibers. Place in a microwave safe dish and cover. Microwave 8-9 minutes. Remove from the microwave and scoop out flesh with a fork into a large bowl.

In a small blender combine basil, garlic, olive oil, parmesan cheese, salt a pepper and puree until smooth.

Combine pesto with two cups spaghetti squash (save any remaining squash for another recipe). Add tomatoes and season with additional salt and pepper.

Jill

Black Bean Stir Fry

Recipe from The Ultimate Daniel Fast blog.

TB extra-virgin olive oil
1/2 cup sliced onions
1 (15-oz) can black beans, rinsed & drained
1 (14 1/2) oz can diced tomatoes
1 cup canned corn, drained
1/4 cup diced green pepper
1/4 cup diced red pepper
1 clove garlic
2 TB lime juice
1/2 tsp cumin
1/4 tsp salt
1/8 tsp freshly ground black pepper
8 oz cubed Marinated Tofu, optional
Garnishes: Diced avocado, diced green onions

Instructions
Heat olive oil in a large skillet over medium-low heat. Cook onions until slightly blackened and crispy. Add black beans, tomatoes, corn, peppers, garlic, lime juice, cumin, salt, and pepper. Simmer 15-20 minutes. Top with diced avocado and green onions. To add a little more protein to this dish, mix in cubed Marinated Tofu. Serve with Tortilla Chips.

Jill

Tortilla chips

Recipe from the Ultimate Daniel Fast blog. It has been a great resource!

Ingredients:
1 cup corn meal
1/2 cup warm water
1/2 tablespoon lime juice
1/2 teaspoon salt
1/8 teaspoon pepper

Instructions
Combine corn meal, water, lime juice, salt, and pepper in a medium bowl. Stir mixture until dough forms a ball and stays together. Add a little water if necessary, a tablespoon or two at a time. Let dough rest for at least 20 minutes (the longer, the better).

Preheat oven to 400 F. Using your hands, press dough out onto an ungreased baking sheet, making it as thin as possible. Use a knife to score chips into desired shape. Bake 20 minutes, or until slightly browned and crispy. Makes about 45 chips (1" square).

Jill

Rice Cake Sandwich

This is a staple lunch for me on the Daniel Fast!!!

Ingredients:
Rice cakes
natural peanut butter (no sugar added)
banana slices

Build your sandwich and enjoy!!! yum!

Quinoa Stuffed Peppers

Recipe from Rachel Wheeler

Ingredients:
• 1 medium onion, finely chopped (1 cup)
• 2 Tbs. olive oil
• 2 ribs celery, finely chopped (1/2 cup)
• 1 Tbs. ground cumin
• 2 cloves garlic, minced (2 tsp.)
• 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
• 2 15-oz. cans diced tomatoes, drained, liquid reserved
• 1 15-oz. can black beans, rinsed and drained
• 3/4 cup quinoa
• 3 large carrots, grated (1 1/2 cups)
• 1 1/2 cups grated reduced-fat pepper Jack cheese, divided (omit for Daniel Fast)
• 4 large red bell peppers, halved lengthwise, ribs removed


Directions: 
• Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.
• Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.
• Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.
• Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with 1 Tbs. remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving. 

Jill