Dried fruits were an easy option for snacks during my fast. The problem is finding fruit that doesn't have added sugar. Even at Trader Joe's I found my favorite dried fruits, cherries and cranberries, had extra sugar so I opted for apricots and apples. Fasting doesn't mean you have to be hungry!
Thursday, January 15, 2015
Now that the secret is out about my love of almond butter, I'll share my breakfast recipe for the week. Pick your favorite fruits, spread any nut butter of your choosing on a whole grain tortilla, heat and serve. It's so good! And here I thought I'd be sick of eating the same thing for 7 days straight. My favorite combination thus far is bananas and dark chocolate. The combination of saltiness of the almond butter with the sweet bananas and rich chocolate is to die for. Since strawberries are not in season (sorry Florida I don't care that it's warm enough to harvest your strawberries in January, they're just not as good as California's so I'll wait til April) the top recipe wasn't as sweet as it could have been but still good and worth another shot when strawberries are in season. Tomorrow I'm trying apples and cinnamon! Have a good day all!
Wednesday, January 14, 2015
You know what I've learned in my 4 days of fasting? I love nuts! I know its not exactly the epiphany you might have expected since I'm supposed to be building my relationship with God, but it's true. I am thoroughly enjoying the cashew packs I picked up from Trader Joe's as well as roasted sunflower seeds and almond butter. OMG almond butter! Why didn't anyone tell me how delicious it is? Anyway nuts are rich in protein and super satisfying. Snack on friends!
Tuesday, January 13, 2015
Another Pinterest find. I can't reiterate enough how much I love curry. I mean it might be the best seasoning in the world. It goes with everything curry chicken, curry goat, curry shrimp. . . ok let me stop before I go into Bubba mode. Anyway I already decided (with this recipe) that chickpeas, curry, and kale belong together, so without further ado:
Curried Vegetable Stew
Serves 8 - 10
1 teaspoon olive oil
1 large onion, dice
2 all-purpose potatoes, diced
1 tablespoon salt
1 tablespoon curry powder
1-inch piece ginger, peeled and grated (about 1 tablespoon)
3 garlic cloves, minced
2 cups vegetable broth
2 (16-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, sliced
1 yellow pepper, sliced
1 medium head of cauliflower, cut into bite-sized florets
1/4 teaspoon black pepper
4-5 large kale leave, torn into bite size pieces
6 cups water
Heat the oil in a large pot over medium heat. Sauté the onion and bell peppers with one teaspoon of salt until translucent, about 5 minutes. Add the garlic, ginger, and remaining spices and sauté until fragrant.
Pour in water and chickpeas. Bring to a boil. Season to taste.*
Add potatoes and cauliflower. Lower heat, cover, and simmer for 30-45 minutes.
Stir in the kale just before you think the potatoes are done. Cover with lid for 1 minute to allow the kale to wilt.
I meal prepped this stew for lunch. The original recipe calls for coconut milk which I didn't have, but will definitely add next time for that creamy effect and bit of sweetness.
*Note: This step is important because your potatoes and cauliflower will not be able to absorb the flavors after they are cooked.
Monday, January 12, 2015
Sweet Potato Black Bean Chili
I scoured Pinterest for my Daniel Fast recipes. I searched vegetarian and vegan as well as sugar-free recipes. I love chili so this one was a no brainer. Plus I happened to have all the ingredients already on the house. For this recipe just make sure your canned tomatoes do not have added sugar.
1 tablespoon olive oil
1 small red bell pepper, diced
1 small green bell pepper, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1½ teaspoons Mexican chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon smoked paprika
1 jalapeno pepper, sliced
2 medium sweet potato, diced
2 15-ounce can black beans, drained and rinsed
1 28-ounce can diced tomatoes
1 quart vegetable stock
Heat 1 tablespoon olive oil in a dutch oven or large pot. Add the diced bell peppers and onions. Sauté for about 5 minutes until the peppers soften and the onions become translucent. Add garlic and saute another minute.
Stir in the chili powder, cumin, oregano, paprika, garlic and onion powder and cook for about 2 minutes until fragrant.
Add the diced tomatoes and vegetable stock and bring your chili to a boil over medium-high heat. Add sweet potatoes, black beans, and jalapeno. Add salt to taste (I didn't need to add salt because the broth I used was not low sodium and was supper flavorful, from Trader Joe's) and return chili to a boil.
Lower to a simmer and cook, covered, for about 30 minutes until the sweet potatoes are tender.
Remove the lid and simmer for 10 more minutes or until the chili has thickened slightly.
Ladle chili into bowls and serve with toppings of your choice.
Scallions or green onions
This chili came out absolutely delicious. All the flavors worked so well together. I love beans so next time I'll probably add another can and some cilantro. Feel free to jazz it up anyway you like. Add some cocoa powder, substitute poblano peppers for green bell pepper, or different beans perhaps? That's the great thing about chili, the possibilities are endless; it doesn't really matter what you add, it will still taste good. Enjoy!