My First eBook - "Recipes For Your Daniel Fast"

I am SOOOOOO thrilled to FINALLY post my FIRST eBook - "Recipes For Your Daniel Fast Book 1".

Buy "Recipes For Your Daniel Fast" now for just $5.00 (through PayPal).

Click here to purchase the eBook. 

This eBook contains 46 recipes - 23 NEW recipes and 23 of the most popular Daniel Fast recipes on the blog.

This eBook provides LOTS of quick, easy recipes for your next Daniel Fast.

Want to know what recipes are included ???  Check out the Table of Contents !!!  The recipes in RED are the new recipes.

INTRODUCTION	9
Foods to avoid	10
Foods to eat	11
Spicy Hummus	13
Roasted Red Pepper Hummus	14
Black Bean Quinoa Burger	16
Black Bean Rice Sweet Potato Burger	17
Black Bean Wheat Berry Rice Beet Burger	18
Kidney Bean Quinoa Sweet Potato Burger	19
Spinach Bean  Burger	20
Sweet Potato  Quinoa Edamame Burger	21

Chocolate Mousse	23
Chocolate Peanut Butter Mousse	24
CrockPot Cinnamon Apples	25
Peanut Butter Mousse	26
Peanut Butter Pumpkin Mousse	27
Date Syrup / Paste	29
Cashew Mayo	30
Blueberry Oat Muffins	32
Carrot Raisin Muffins	33
Chocolate Peanut Butter Muffins	34

Chocolate Pumpkin Muffins	35
Chocolate Squash muffins	36
Raspberry Oat Muffins	37
Chocolate Steel Cut Oat Muffins	38
Chocolate Sweet Potato Muffins	39
Coconut Sweet Potato Muffins - No flour	40
Zucchini Corn Tomato Carrot Salad	42
Banana Chocolate Peanut Butter Smoothie	44

”Caramel” Smoothie	45
Peanut Butter Banana Chia Pudding	46
Red Raspberry Banana Smoothie	47
Strawberry Mango Pineapple Smoothie	48
Dried Apple Slices with Date Syrup	50
Dried Banana Chips	51
Strawberry Fruit Leather Rollup	52
Chocolate Coconut Date Oat Balls	54
Chocolate Peanut Butter Coconut Balls	55

Chocolate Nutty Bars	56
Chocolate Fudge Brownie Bars	57
Fig Date Coconut Nut Bars	58
Peanut Butter Date’n Oat Balls	59
Sweet Potato and Black Bean Chili	61
Spinach Tofu Scramble	63
Sweet Potato Tofu Scramble	64
Crockpot Brussel Sprouts	66
Roasted Brussel Sprouts	67

Summer Squash Peppers and Onions	68
Sweet Potato Black Bean Casserole	69

Here are pictures from some of the recipes:

I doubled the recipe for the Peanut Butter Mousse and used it as a pie filling.

Here is a picture of the DF Chocolate Squash Muffins:

Check out the Crockpot Cinnamon Apples:

For a burger, try the Sweet Potato Quinoa Edamame Burger:

Got a sweet tooth, try these Peanut Butter Date'n Oat Balls:

Here's a Sweet Potato and Black Bean Chili that is GREAT on a chilly day:

Buy "Recipes For Your Daniel Fast" now for just $5.00 (through PayPal).

Click here to purchase the eBook.

Coffee Banana Mousse (GF)

I wanted to modify this recipe to come up with a version made with bananas instead of tofu.  This is the result !!!  I'm not sure which I like better since I made the tofu version awhile ago !!!!

I found a down-side to making all this mousse -  I eat too much !!!  I can't stop eating it once I start !!!! 

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".

This was made with 1/2 cup of peanut butter:

Ingredients:

3 medium really ripe bananas, sliced
1/8 tsp salt
1/4 to 1/2 cup natural peanut butter (depending on desired thickness) 
2 tsp Coffee Extract  (I use OliveNation)
2 Tbsp instant coffee
2 oz vegan chocolate bar, broke into pieces (optional)

Directions:
Put everything in a blender and blend until smooth and creamy.  

Pour into a glass jar with a lid or container with a lid.  Put in freezer to firm.  Store in fridge.

My favorite food processor is the  KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Estimated Nutritional Value per serving based on 4 servings:  Calories 205,  Total Fat 10.8g, Cholesterol 0mg,  Sodium 78mg, Carbs 24.4g, Fiber 3.9g, Sugars 12.5g, Protein 6.3g

I will give them a long, full life, and they will see how I can save.
Psalm 91:16 (NCV)

Peanut Butter Coffee Chocolate Chip Banana Mousse

I always LOVE coffee flavored things !!  This was thick and DELICIOUS !!!  I could not stop eating it !!!!  Mousse makes SUCH a good snack or dessert !!!  I  LOVE keeping some flavor of mousse in the fridge to eat when I have a craving for something sweet.  

I actually make the mousse and then leave it in the freezer for about a week before I take it out to eat it.  I think it has a better flavor - this gives it time for all the flavors to "blend together".

Ingredients:

1/3 cup natural peanut butter
1 tsp Coffee Extract  (I use OliveNation)
1 Tbsp instant coffee
1/8 tsp salt
2 really ripe bananas, sliced
2 oz vegan chocolate bar, broke into pieces

Directions:
Put everything in a blender or food processor and blend until smooth and creamy.  

Pour into a jar or container. Put in freezer to firm.  Store in fridge.

My favorite food processor is the  KitchenAid  7-Cup Food Processor. 

For blenders, I use both the  Vitamix Blender and Ninja Master Prep Professional Blender

Estimated Nutritional Value per serving based on 4 servings:  Calories 206,  Total Fat 12.2g, Cholesterol 0mg,  Sodium 176mg, Carbs 21g, Fiber 3.4g, Sugars 12g, Protein 6.3g

They will call to me, and I will answer them.  I will be with them in trouble; I will rescue them and honor them.
Psalm 91:15 (NCV)

Chocolate Peanut Butter Mint Muffins - Wheat Flour

These are REALLY REALLY good...they have a rich chocolate flavor, pretty strong mint flavor and are moist !!

Comments from my co-workers:  incredible, delicious, nice and moist, love the mint flavor.   They were a hit !!!  One of my taste testers said this was her favorite muffin so far !!!

This was a thinner batter.

Ingredients:

1 and 1/4 cups whole wheat flour (I used Bob's Red Mill Whole Wheat Flour )
1/4 cup Sucanat   (or brown sugar) (I use Barry Farm for Sucanat)
1/3 cup Hershey's Unsweetened Cocoa Powder

1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup vegan chocolate chips
 --------
1/2 cup unsweetened applesauce
1 cup almond milk
1/2 cup peanut butter
1 tsp vanilla extract
2 tsp Peppermint Extract (I use Nielsen-Massey)
2 large very ripe bananas, mashed  (if your bananas are smaller, you will probably need to increase the liquid by 2-4 Tbsp)

Directions:
Mix applesauce, milk, peanut butter, vanilla, peppermint, and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.


The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!


Estimated Nutritional Value per muffin based on 12 muffins:  Calories 169,  Total Fat 6.8g, Cholesterol 0mg,  Sodium 144mg, Carbs 24g, Fiber 2.7g, Sugars 9g, Protein 5g

The Lord says, "Whoever loves me, I will save.  I will protect those who know me.
Psalm 91:4 (NCV)