Diva Tasting: Daniel Fast Suggestions 3…

Daniel Diet Suggestions 3

Ginger Stir Fry Veggies


1 Tablespoon Cornstarch

1 ½ Cloves Garlic, Crushed

2 Teaspoons Chopped Fresh Ginger Root, Divided

¼ Cup Vegetable Oil, Divided

1 Small Head Broccoli, Cut Into Florets

½ Cup Snow Peas

¾ Cup Julienned Carrots

½ Cup Halved Green Beans

2 Tablespoons Soy Sauce

2 ½ Tablespoons Water

¼ Cup Chopped Onion

½ Tablespoon Kosher Salt


Step 1 In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.

Step 2 Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp. Serves 4

Daniel Diet Cottage Pie


Mashed potato layer:

8 Russet Potatoes, Peeled And Cut Into 1-Inch Cubes

½ Cup Mayonnaise

½ Cup Almond Milk

¼ Cup Olive Oil

3 Tablespoons Cream Cheese

2 Teaspoons Kosher Salt

Bottom layer:

1 Tablespoon Vegetable Oil

1 Large Yellow Onion, Chopped

4 Carrots, Chopped

2 Stalks Celery, Chopped

1 Cup Frozen Peas

3 Tomatoes, Chopped

1 Teaspoon Italian Seasoning

3 Cloves Garlic, Minced, Or More To Taste

1 Pinch Ground Black Pepper To Taste

1 (14 Ounce) Package Vegetarian Ground Beef Substitute

2 Cups Shredded Cheddar-Style Cheese


Step 1 Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain.

Step 2 Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.

Step 3 Preheat oven to 400 degrees F (200 degrees C), and spray a 9×13 baking dish with cooking spray.

Step 4 Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.

Step 5 Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.

Step 6 Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese.

Step 7 Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

Daniel Diet Chickpea Curry


3 Potatoes, Peeled And Cubed

2 Tablespoons Vegetable Oil

1 Yellow Onion, Diced

3 Cloves Garlic, Minced

2 Teaspoons Ground Cumin

1  Teaspoons Cayenne Pepper

4 Teaspoons Curry Powder

4 Teaspoons Garam Masala

1 (1 Inch) Piece Fresh Ginger Root, Peeled And Minced

2 Teaspoons Kosher Salt

1 (14.5 Ounce) Can Diced Tomatoes

2 (15 Ounce) Cans Garbanzo Beans (Chickpeas), Rinsed And Drained

1 (15 Ounce) Can Peas, Drained

1 (14 Ounce) Can Coconut Milk


Step 1 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.

Step 2 Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.

Daniel diet Chile


1 Tablespoon Olive Oil

1 Green Bell Pepper, Chopped

1 Red Bell Pepper, Chopped

1 Yellow Bell Pepper, Chopped

2 Onions, Chopped

4 Cloves Garlic, Minced

1 (10 Ounce) Package Frozen Chopped Spinach, Thawed And Drained

1 Cup Frozen Corn Kernels, Thawed (optional)

1 Zucchini, Chopped

1 Yellow Squash, Chopped

6 Tablespoons Chili Powder

1 Tablespoon Ground Cumin

1 Tablespoon Dried Oregano

1 Tablespoon Dried Parsley

½ Teaspoon Kosher Salt

½ Teaspoon Ground Black Pepper

2 (14.5 Ounce) Cans Diced Tomatoes With Juice

1 (15 Ounce) Can Black Beans, Rinsed And Drained

1 (15 Ounce) Can Garbanzo Beans, Drained

1 (15 Ounce) Can Kidney Beans, Rinsed And Drained

2 (6 Ounce) Cans Tomato Paste

1 (8 Ounce) Can Tomato Sauce, Or More If Needed

1 Cup Vegetable Broth, Or More If Needed


Step 1 Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.

Step 2 Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors. Serves 14

Daniel Diet Burritos


1 Tablespoon Vegetable Oil

1 Onion, Chopped

4 Cloves Garlic, Minced

6 Cups Canned Kidney Beans, Drained

2 Cups Water

3 Tablespoons Chili Powder

4 Teaspoons Prepared Mustard

2 Teaspoons Ground Cumin

1 Pinch Cayenne Pepper, Or To Taste

3 Tablespoons Soy Sauce

4 Cups Mashed Cooked Sweet Potatoes

12 (10 Inch) Flour Tortillas, Warmed

8 Ounces Shredded Cheddar Cheese


Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 2 Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.

Step 3 Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet.

Step 4 Bake in the preheated oven until warmed through, about 12 minutes. 12 Burritos

Bean Tacos


1 Tablespoon Olive Oil

1 Onion, Diced

2 Cloves Garlic, Minced

1 Bell Pepper, Chopped

2 (14.5 Ounce) Cans Black Beans, Rinsed, Drained, And Mashed

2 Tablespoons Yellow Cornmeal

1 ½ Tablespoons Cumin

1 Teaspoon Paprika

1 Teaspoon Cayenne Pepper

1 Teaspoon Chili Powder

1 Cup Salsa


Step 1 Heat olive oil in a medium skillet over medium heat. Stir in onion, garlic, and bell pepper; cook until tender. Stir in mashed beans. Add the cornmeal. Mix in cumin, paprika, cayenne, chili powder, and salsa. Cover, and cook 5 minutes. Serves 8

Peanut Butter Balls


¾ Cup Brown Rice Syrup

½ Cup Coconut Oil

1 Cup Natural Peanut Butter

1 Teaspoon Vanilla Extract

3 Cups Oats, Or More To Taste

1 Cup Raisins

½ Cup Unsweetened Flaked Coconut


Step 1 Combine brown rice syrup and coconut oil together in a saucepan over medium heat; cook and stir until melted and boiling, 3 to 4 minutes. Remove saucepan from heat.

Step 2 Mix peanut butter and vanilla extract into syrup mixture until smooth. Add oats, raisins, and coconut to peanut butter mixture and mix well. Refrigerate mixture until cool, at least 30 minutes. Form mixture into balls and freeze until set, at least 1 hour.

Banana Cookies


3 Ripe Bananas

2 Cups Rolled Oats

1 Cup Dates, Pitted And Chopped

Cup Vegetable Oil

1 Teaspoon Vanilla Extract


Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 2 In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.

Step 3 Bake for 20 minutes in the preheated oven, or until lightly brown. 3 Dozen

Tahini Ice Cream


2 (14 Ounce) Cans Full-Fat Coconut Milk, Chilled Overnight

1 Cup Sliced Strawberries, Divided (Optional)

¼ Cup Tahini

5 Pitted Dates, Soaked In Hot Water For 30 Minutes And Drained

1 Teaspoon Almond Extract

¼ Cup Sliced Almonds

¼ Cup Sliced Fresh Strawberries (Optional)

1 Tablespoon Toasted Sesame Seeds (Optional)


Step 1 Freeze the base of your ice cream maker for at least 12 hours.

Step 2 Combine coconut milk, 1/2 cup strawberries, tahini, dates, and almond extract in a high-speed blender. Blend until strawberries are broken down and mixture is combined, about 1 minute. Pour mixture into an ice cream maker and churn according to manufacturer’s directions, 5 to 10 minutes.

Step 3 As mixture starts to thicken, add remaining 1/2 strawberries and sliced almonds. Continue mixing until thickened, 10 to 20 minutes more.

Step 4 Serve immediately as soft-serve ice cream garnished with additional strawberries and sesame seeds. Alternatively, place ice cream in the freezer for 1 to 2 hours to firm up. 6 Servings

Notes: Feel free to use fresh or frozen strawberries. You can use slivered almonds in place of sliced, if you prefer. You can use vanilla extract instead of almond extract. If you’d like more sweetness, substitute 1/4 cup raw honey for the dates.

Air Fry Pineapple


1 Fresh Pineapple


Step 1 Preheat the air fryer to 375 degrees F (190 degrees C). Line the air fryer basket with parchment paper.

Step 2 Core pineapple using a pineapple corer or slicer and slice into rings. Place pineapple rings into the prepared basket.

Step 3 Air fry until slices start to roast, 8 to 10 minutes. Flip slices over and air fry an additional 3 to 5 minutes.

Daniel Diet Banana Bread


Cooking Spray

2 Tablespoons Boiling Water

1 Tablespoon Flax Seeds

1 Cup Mashed Ripe Bananas

¼ Cup Unsweetened Applesauce

2 Teaspoons Vanilla Extract

1 Cup Chopped Medjool Dates

1 Cup Oat Flour

½ Cup Tapioca Starch

4 Teaspoons Baking Powder

1 Teaspoon Ground Cinnamon

½ Teaspoon Baking Soda

½ Cup Chopped Walnuts


Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan with cooking spray.

Step 2 Mix boiling water and flax seeds together in a bowl.

Step 3 Combine bananas, applesauce, and vanilla extract in the bowl of a food processor; pulse until blended. Add dates slowly, while the food processor is running. Add flaxseed mixture and blend until smooth.

Step 4 Mix oat flour, tapioca starch, baking powder, cinnamon, and baking soda in a large bowl. Pour in banana mixture; mix well until a batter forms. Stir in walnuts. Pour batter into the prepared loaf pan.

Step 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool on a wire rack


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