7 of Your Daniel Fast Friendly Recipes (Week 3)

daniel fast vegan recipes vegetarian recipes Jan 17, 2019
7 of Your Daniel Fast Friendly Recipes (Week 3)

Can you believe we only have one more week of the Daniel Fast left? It’s really blown by! Maybe you feel the same or maybe you’re counting down the days. Either way, you all have inspired me tremendously during this journey. One of the biggest inspirations has definitely been in the kitchen. We’ve got some bonafide cooks in our midst! So instead of me sharing 7 of my own recipes again, I thought it would be dope to share recipes created by you. Grocery lists included, of course! Keep making great food and take the time to delight in the last days of the fast.

Tykena’s Chipotle Burrito Bowl

Tykena is a sweet soul who joined us in the Daniel Fast, asked great questions and has been cooking up great recipes for her husband and three kids.


  • 1 cup uncooked rice or quinoa
  • 1/2 cup salsa
  • 1 can black beans, rinsed and drained
  • 2-3 roma tomatoes, diced
  • Romaine lettuce, chopped
  • 2 cloves garlic
  • 1 Tbsp fresh lime juice
  • 1/8 tsp cumin
  • 2/3 cup silken tofu
  • Small can of chipotles in adobo sauce
  • Optional toppings: onion, green onion, bell pepper, avocado, corn, cilantro


  1. Cook rice according to package directions.
  2. While the rice is cooking, prep your veggies and make the creamy chipotle sauce.
  3. For the sauce, scrape away the seeds from 1 chipotle with a knife. Add chipotle, tofu, 1/2 tsp adobo sauce, garlic, lime juice and cumin to food processor or blender and blend until smooth.
  4. When rice is cooked, stir in salsa.
  5. Begin layering your bowl. Start with rice, add black beans, lettuce and toppings of your choice.
  6. Drizzle with creamy chipotle sauce and enjoy.

Jasmine’s Quinoa Burgers

Jasmine Patton is a speaker, holistic health coach and blogger from the great city of Detroit. She’s been super supportive and making some amazing Daniel Fast food. I’m thankful our paths have crossed.


  • 1/4 cup uncooked quinoa
  • 2/3 cup water
  • 15oz can black beans, rinsed and drained
  • 3oz tomato paste
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/3 – 1/2 cup rolled oats
  • 1 Tbsp olive oil


  1. Cook quinoa according to package directions.
  2. Add the rinsed and drained black beans to a large bowl and mash with potato masher until completely mashed.
  3. Add the cooked quinoa, tomato paste, seasonings and rolled oats (start with 1/3 cup and increase until mixture holds together). Form mixture into four patties.
  4. Heat olive oil in a pan to medium heat (a grill pan works well!). Heat for about 4 minutes on each side.
  5. Top with your favorite burger toppings: onions, lettuce, pickles, mustard etc.

Adapted from Feel Good Foodie’s recipe

Joni’s Dairy-Free Pesto

I’ve known Joni (or Fluff as everyone from our hometown calls her) since I was in elementary school. She’s ALWAYS been such a beautiful spirit and a dope all around person. We share a love of yoga, our families and healthy eating.


  • 2 packed cups basil leaves
  • 1/2 cup roasted, unsalted pecans (or pine nuts, almonds or walnuts)
  • 3 cloves of garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup olive oil (may need 1-2 Tbsp more to get the right consistency)


  1. Combine basil, nuts, garlic, salt and pepper in a food processor. Pulse until all the ingredients are minced. Add in the olive oil. Pulse another 15-20 times until well combined.
  2. Serve with whole wheat pasta and veggies.

Adapted from Taste’s Lovely’s recipe

Kimmy’s Ziti

I met Kim through my church, The Breakthrough Fellowship. She’s one of the nicest people you could ever meet. She’s been so support throughout the Daniel Fast. Kim shared with me that she’s rediscovered her love of cooking during the fast and its become a way of honoring her father who passed away 5 years ago. He was a chef for 30 years.


Homemade Tomato Sauce:

  • 3/4 cup chopped onion
  • 2 cloves garlic, minced
  • 3 Tbsp olive oil or grape seed oil
  • 28oz can crushed tomatoes
  • 1/4 cup shredded carrots
  • 1/4 cup chopped fresh parsley
  • 1/3 cup chopped fresh basil
  • Juice of 1/2 lemon or lime

Remaining ingredients:

  • 1lb whole wheat ziti pasta
  • 1 Tbsp olive oil or grape seed oil
  • 1 medium onion, chopped
  • 1 tsp dried or fresh oregano
  • 10oz package of fresh or frozen vegetables such as spinach, kale, squash mushrooms, drained and chopped
  • 1/2 tsp crushed red pepper flakes
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 Tbsp fresh basil


  1. For homemade tomato sauce, blend ingredients in food processor.
  2. Cook pasta according to package directions.
  3. Meanwhile, heat oil in large saucepan over medium heat. Add onions and cook until softened (about 5 minutes).
  4. Stir in garlic, tomato sauce and oregano and cook for 2 minutes more.
  5. Season with salt, pepper and red pepper flakes. Add veggies and bring sauce to a simmer.
  6. Reduce heat to low and cook until flavors meld (about 15-20 minutes).
  7. Remove from heat and stir in fresh basil.
  8. Combine with whole wheat ziti and serve.

TT’s Garlic Ginger Noodle Soup

Terri (or TT) as we lovingly call her is my bonus mom. She’s the Grandmother of my oldest daughter, Mycala. She doesn’t let that stop her from being an awesome Grandma to my youngest as well. That just lets you know the type of person she is. I just love her. She’s always been an excellent cook but she’s taken it into overdrive during the fast coming up with creative and delicious dishes.


  • 1 large shallot
  • 1 green onion bunch
  • 1 small piece of ginger root (enough for 2 tsp minced)
  • 1 medium garlic clove
  • 1 cup sliced white mushroom
  • 1 head of bok choy
  • 2 stare anise (can substitute chinese 5 spice)
  • 5 cups of vegetable broth
  • Soy sauce
  • 14oz box of brown rice noodles
  • Salt and pepper to taste
  • Red pepper flake to taste


  1. Chop shallot, mince ginger and garlic.
  2. Chop bok choy into bite size pieces.
  3. Chop green onions, keep green and white pieces separated.
  4. In large pot cook white part of green onion and shallots in 2 Tbsp olive oil over medium heat, stirring frequently until transparent (3-5 minutes).
  5. Add garlic and cook a few minutes. Add ginger, mushrooms and cook 3-5 mins. Season with salt and pepper to taste.
  6. Gradually add in 5 cups of the veggie broth.
  7. Add 4 dashes of soy sauce (or more to taste).
  8. Add the star anise to the pot. Simmer the soup for about 10 mins.
  9. When the soup is bubbling, add half of the box of rice noodles and the bok choy. Cook on low heat for 20 minutes.
  10. Remove the star anise. Taste and adjust seasoning as necessary. Add red pepper flakes to taste. Top with green onion parts and enjoy.

Cynthia’s Avocado Cauliflower Rice

Cyn went from being my boss to one of my closest friends. I rely on her counsel and wisdom in many ways. This blog wouldn’t exist without her (and my oldest) planting the seed. Super grateful for her. She shared this recipe with me last week. I’m all avocado everything so I had to share it with ya’ll.


  • 1-1/2 avocados, medium
  • 1 large head cauliflower or store bought cauliflower rice
  • 1/2 cup cilantro
  • 3 cloves garlic
  • 1 jalapeno, minced
  • 1 cup yellow onion, diced
  • 2 Tbsp lime juice
  • 1 Tbsp avocado oil or olive oil
  • Salt and pepper to taste


  1. Grate cauliflower in food processor or use box grater to rice cauliflower. Skip this step if you’re using store bought cauliflower rice.
  2. Heat a large pan over medium heat. Add oil. Once hot add diced onions.
  3. Cook until translucent (about 5 minutes), stirring occasionally. Add garlic and cook for another minute.
  4. Add the cauliflower rice. Cook for about 10 minutes, stirring occasionally until softened.
  5. While rice is cooking, mash avocado in a large bowl. Stir in jalapeno, lime juice and salt and pepper.
  6. Add avocado mix to cauliflower rice and stir to combine. Stir in cilantro and enjoy!

Adapted from Eat the Gains recipe

Kim and Karen’s Cowboy Caviar

Karen and Kim are beautiful sisters (literally they are sisters) that attend our church. When I tell you they were prepared for the Daniel Fast…they had a whole folder with recipes. They’ve shared so many great ones. Here’s an adaptation of one of their recipes.


  • 1/2 cup olive oil
  • 1-2 Tbsp date honey
  • 1/4 cup white wine vinegar
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp turmeric
  • Dash (or 2) of hot sauce
  • 15oz can black beans, drained and rinsed
  • 15oz can black eyed peas, drained and rinsed
  • 15oz can sweet corn, drained and rinsed
  • 1 pound roma tomatoes, seeded and diced
  • 1 small red onion, finely diced
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1 cup chopped cilantro


  1. Whisk olive oil, date honey, vinegar, chili powder, salt and turmeric in a large bowl.
  2. Add diced tomatoes, black-eyed peas, beans, corn, red onion and peppers to the bowl and stir and combine.
  3. Stir in cilantro. Add hot sauce to taste. Cover and cill for at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature with Daniel Fast approved tortilla chips, Triscuits, on its own or over a salad.

Thank you all so much for the kitchen inspiration. What has been your favorite Daniel Fast friendly recipe? 

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