Wednesday, January 18, 2012

DAY 10 - Daniel Fast

All-American favorite!

The snow is gone, but the wind and rain are going strong.  I'm hoping the storm will have calmed down enough by this evening to grill the burgers.  If not, we'll just broil them in the oven!

BREAKFAST:  Smoothie

This morning I tried using plain coconut-milk yogurt in place of the soy milk.  I like the idea of all those probiotics, but the texture was too gelatinous for my liking.  I tried thinning it out with unsweetened 100% fresh-squeezed orange juice and that helped, but there was still that J-ello texture that I really didn't care for much.  But trying new things is how we learn what we like!

Right after breakfast, make lunch because the Tabouli must sit for 4 hours before eating.

LUNCH:  Tabouli

This is such a fresh-tasting will make you think it's summer!

Tabouli is a unique, healthy salad.  I usually make it in the summer when garden tomatoes, cucumbers and herbs are in season and so flavorful, but it still works in the winter.  If you've never used bulgar wheat, then you'll learn something new today.  Also, if you have easy access to Costco or New Seasons, they sell Tabouli ready-made, and it's pretty good.  Fresh is always better, but store-bought is not a bad substitute---especially if you want a quick and easy meal on the go.

Tabouli is a Lebanese salad.  There are a few spelling variations as well as ingredient variations (Tabouli, Tabouleh, Tabbouleh).  It is pronounced "ta-BOO-lee."  Some variations include adding cinnamon or allspice, leaving out the cucumber, adding chick peas and all kinds of wheat-to-parsley ratios.  I'm giving you my recipe, which my friend gave to me.  We think it is delicious!

Tabouli (serves 4-6)
1/2 c. bulgar wheat (also called cracked wheat), soaked and sqeezed dry
2 tomatoes, diced
1 cucumber, diced
4-5 green onions, diced
4 c. fresh parsley, rinsed and chopped fine
2 T. fresh mint leaves, chopped fine (or 1 T. dried mint)
1 t. sea salt
1/4 c. lemon juice
1/4 c. olive oil (start with less and add until salad is moist)

1.  Soak bulgar wheat in a bowl of warm water until soft and water is cool.  Drain and squeeze out excess moisture with your hands.
2.  Toss wheat with the rest of the ingredients and refrigerate 4 hours before serving.

Here is a link to a video of a demonstration on how to make the salad:

DINNER:  4 Guys Burgers & Fries (Daniel, Shadrach, Meshach and Abednego!)

You know there's gotta be a catch, don't you?

You're right...we are having veggie burgers in a whole-grain pita. But we are going to serve them with grilled onion, fresh tomato, crisp lettuce, and grainy mustard. And the fries are delicious Yukon Gold potatoes and sweet potatoes sliced into skinny wedges, tossed with olive oil and sea salt and roasted to crispy-tender perfection! Sorry to tell you that you can't have ketchup (it's processed and contains sugar), but if you puree some sundried tomatoes it might give you that tomato-y zing to compliment your fries. I actually don't really like ketchup, so no sacrifice for me!

1.  Wash the potatoes and slice them into thin strips, leaving skin on.  Toss with olive oil and sprinkle with sea salt and rosemary.  Bake at 350 for 30-45 min. until tender and crisp.

2.  Grill the burgers. (Sorry, no barbeque sauce.  Like ketchup, it is full of sugar.)  While the burgers are on the grill, sautee the onions (you can add peppers and mushrooms, if you want).  Warm the pita on the grill or in the oven.  Slice some tomatoes and tear some lettuce leaves or use alfalfa sprouts for a change.

3.  Spread your pita with a good grainy mustard (or plain, if you prefer), then slip in the patty and top it with the onions and lettuce and tomato, even avocado.  Serve with fries.  (And if you want a shake with that, whip up a fresh berry smoothie with soy milk!)


  1. Hi Kristen...I actually used pre-made veggie burgers. There are a few brands to try. I've tried Amy's and Gardenburger, but I hear Trader Joe's makes a good one. If you want to make them homemade, here is a link for 8 different recipes: