Saturday, January 21, 2012

DAY 13 - Daniel Fast

Are you still hanging in there?  The comments are coming less frequently, so I hope someone is still with me!  For those of you who do leave comments, if you can leave them here on my blog other readers can read them too.  I've been receiving them on Facebook and by email, which I enjoy very much, but others who might enjoy them too can only see them here.  And I do encourage you to leave a comment...don't be shy!  It's what makes blogging fun!  I enjoy your feedback, ideas and comments. It motivates me and makes this blogging thing seem real.


Did you try my granola recipe?  What do you think?  Do you have a recipe of your own that you can share?

LUNCH/DINNER:  Pasta with roasted cauliflower, tomato and tapenade, tossed salad

On Sundays we have our biggest meal in the afternoon and then have a lighter meal in the evening because we have a big gang to feed after church.  For the rest of the non-fasting people in my house, it was very easy to add some diced chicken and either parmesan or feta cheese and some garlic toast on the side.  We were able to eat together with minimal extra work to make two meals and without a noticeable difference in what we were eating.

For the pasta:

1.  Cut 1 head of cauliflower into large florets and boil for a few minutes until just barely tender.  Do not drain, but use a slotted spoon to take the cauliflower out of the water to you can use the same pot and water to boil the pasta.

2.  Spread cauliflower on a cookie sheet and cut the florets into bite-sized pieces, then drizzle with olive oil and roast at 400 for about 15 min. until tender and brown around the edges.

3.  While the cauliflower is roasting, boil the pasta.

4.  While the pasta is boiling and the cauliflower is roasting, saute some diced onion or leeks.  Then add about 1/2 c. to 1 c. of tapenade (in the deli section of your grocery store) and some fresh thyme.  At this point you have a choice.  You can dice fresh tomato and add it to the pan, cooking until broken down and saucy.  Or you can use canned tomatoes, or you can use a jar of organic tomato or marina sauce.

5.  Drain the pasta.  Add the cauliflower to the sauce and mix it and heat it through, then pour it over the pasta and mix again.

Serve with a tossed salad full of your favorite veggies.

SUPPER/EVENING SNACK:  Tortilla chips with bean dip, guacamole and pico de gallo / Odwalla Superfood smoothie (green juice)

Scoop a can of refried beans into a heat-proof bowl,  stir in a couple of dashes of cumin and chili powder, and heat through.  Serve with fresh guacamole, pico de gallo and chips for dipping.  Enjoy a refreshing and nutritious green juice smoothie.  Don't worry, it doesn't taste anything like spinach or grass!  It is very delicious and naturally sweet with an apple-y flavor.  The chips and dip is just as good as nachos but without the very fattening melted cheese and sour cream!  When I eat this, I honestly don't even miss the cheese!

It might be time to replenish the pantry!  Check through this list and see if you need any items.

Grocery List
Fresh produce:
romaine, spinach, arugula
green onion, white onion, garlic
sugar snap peas
sweet potato, yam, parsnip
Yukon gold potatoes
green beans (fresh or frozen)
fruit (apples, grapefruit, lime, banana and any of your favorites)
dried cherries

Dried Goods:
crackers (you should still have crackers left-over, but buy some if you don't)
Dave's Killer Sprouted Bread
grains (i.e., oats, quinoa, sprouted rice, popcorn)
almond butter
walnuts (and any other nuts you like)
whole-grain corn tortilla chips (not fried)
whole-grain corn tortillas
refried beans
black beans
cannellini or white beans
vegetable broth
olive oil (any other oil you like--sesame, coconut, walnut, grapeseed)
soy milk


  1. The pasta sounds yummy- I'm going to try that to give cauliflower for flavour:)

  2. I love green drinks and Odwalla is fantastic. They are really convenient when you can't make your own. Bolthouse Farms also has a good green drink.

    I'd skip the tappenade and stick with marinara... that's just me. I've never been able to get on board with olives.

    Love your posts!