Spaghetti Squash “Pasta”

Spaghetti Squash “Pasta”

Print Recipe
Spaghetti Squash "Pasta"
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Halve spaghetti squash lengthwise.
  2. Scoop out the seeds with a spoon and discard. (I saved the seeds from my organic spaghetti squash for roasting and added a dash of sea salt.)
  3. Drizzle with EVOO, then sprinkle with sea salt and black pepper.
  4. Place the squash halves cut-side down on a prepared pan.
  5. Bake at 400^ F for 45 minutes until tender. Let rest until cool enough to handle, approximately 10 minutes. Then, scrape the squash into strands with a fork. Discard the skin.
Recipe Notes

This is an excellent vegetarian meal and a healthy substitute to pasta. As you can see in the photo (above), the half on the left is how the finished product will look. You may serve with pasta sauce and/or Parmigiano-Reggiano cheese. Enjoy!

Courtesy of Coach Jessie
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Special Seasoning

Special Seasoning

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Special Seasoning
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place all ingredients into a small bowl.
  2. Thoroughly mix with a whisk.
  3. Store your Special Seasoning in an airtight jar or container.
Recipe Notes
Courtesy of The Daniel Fast
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Red Bean Soup

Red Bean Soup

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Red Bean Soup
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Heat the oil in a large heavy pot over high heat. Add the onions, bell peppers, garlic, and bay leaves, and cook, stirring, for 2 minutes.
  2. Add the beans and cook for 2 minutes.
  3. Add the Special Seasoning and stock, stir well, and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, until beans are tender, stirring occasionally.
  4. Add the salt and parsley, cover the pot, and cook for 15 minutes. Discard the bay leaves. Remove 1 cup of beans from the pot and reserve.
  5. With a hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the reserved beans, and stir well.
  6. To serve, ladle a generous cup of the soup into each of 6 bowls.
  7. Top each serving with 1/4 cup of the rice and 1 tablespoon of green onions.
Recipe Notes
Courtesy of The Daniel Fast
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Black Bean Hummus

Black Bean Hummus

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Black Bean Hummus
Prep Time 5 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Crush garlic clove and place in food processor.
  2. Add black beans, lemon juice, tahini, cumin, salt and cayenne pepper; process until smooth.
  3. Add enough of the reserved liquid (1 tablespoon at a time) from the beans to reach desired consistency, pulsing after each addition.
  4. Serve with tortillas, crackers or sliced vegetables.
Recipe Notes
Courtesy of The Daniel Fast
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Mexican Sweet Potato Quesadillas

Mexican Sweet Potato Quesadillas

Sweet potato mince spiced with cumin, chili, cayenne and zesty lime juice. This taco filling is super quick to put together…and, vegan, too!

Here’s what you’ll need to make the “cheese”:

VEGAN QUESO CHEESE
  • 1 cup raw cashews (soaked overnight)
  • 3 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 1/2 tsp ground chili
  • 1 tsp ground paprika
  • 1 tbsp extra virgin olive oil
  • 1/2 – 1 cup hot water
Print Recipe
Mexican Sweet Potato Quesadillas
Instructions
  1. In a large pan set over medium heat, sauté the onions and garlic in 2 tbsp of the oil until the onions are cooked.
  2. Add the grated sweet potatoes, chili powder, cumin and cayenne and cook for about 10 minutes. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Squeeze ½ a lime over the sweet potatoes and mix.
  3. For the Vegan Queso... Combine all ingredients (except water) in a high-speed blender or food processor and process until smooth. Gradually add in the hot water while processing to form a smooth mixture. You don't want this to be too runny.
  4. To cook the quesadillas on the stovetop, heat 2 tsp oil over medium heat in a large frying pan. Fill tortillas lightly, with sweet potato filling and some Queso Cheese. Fold them in half and place into the heated frying pan. Cook two at a time until golden, about 2 minutes then flip. Cook until golden, about 2 more minutes. Repeat with remaining tortillas and Queso Cheese.
  5. Serve fresh lime wedges, some salsa and fresh cilantro!
Recipe Notes
Credit: Food Matters
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3 Food Hacks To Make Your Food Healthier

3 Food Hacks To Make Your Food Healthier

8 Incredible Food Hacks That Make Your Food HealthierToday, the largest cause of mortality in the Western World is not a lack of food or rampaging bacteria… In fact, it’s what we do eat that poses the greatest risk to our lives.

Diet and lifestyle now drive the top causes of death in America. Food is no longer our means for survival. For many of us, it’s a slow poison.

Food is truly a double-edged sword… On one hand, the modern, processed ‘Western’ diet causes many chronic diseases. But on the flip side, food can also be a powerful medicine to restore health, vitality and live a long and vibrant life.

Make food your weapon of wellness with these 3 fun hacks to supercharge your diet!

Continue reading

5-Minute Tossed Green Salad

5-Minute Tossed Green Salad

Simple, Quick and Easy!

- Courtesy of Coach Jessie
Print Recipe
5-Minute Tossed Green Salad
Prep Time 5 minutes
Servings
person
Ingredients
Prep Time 5 minutes
Servings
person
Ingredients
Instructions
  1. Rinse and drain two handfuls of organic baby romaine, add to large bowl.
  2. Add all other ingredients and toss.
  3. Drizzle dressing ingredients over salad.
  4. Toss and serve in salad bowl.
  5. Enjoy!
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The Daniel Fast

The Daniel Fast

Print Recipe
5-Minute Tossed Green Salad
Prep Time 5 minutes
Servings
person
Ingredients
Prep Time 5 minutes
Servings
person
Ingredients
Instructions
  1. Rinse and drain two handfuls of organic baby romaine, add to large bowl.
  2. Add all other ingredients and toss.
  3. Drizzle dressing ingredients over salad.
  4. Toss and serve in salad bowl.
  5. Enjoy!
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Print Recipe
Mango Tango Salad
Prep Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Combine all ingredients in a mixing bowl. Let stand 10 minutes. Toss just before serving.
Share this Recipe
Print Recipe
Spaghetti Squash "Pasta"
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Halve spaghetti squash lengthwise.
  2. Scoop out the seeds with a spoon and discard. (I saved the seeds from my organic spaghetti squash for roasting and added a dash of sea salt.)
  3. Drizzle with EVOO, then sprinkle with sea salt and black pepper.
  4. Place the squash halves cut-side down on a prepared pan.
  5. Bake at 400^ F for 45 minutes until tender. Let rest until cool enough to handle, approximately 10 minutes. Then, scrape the squash into strands with a fork. Discard the skin.
Recipe Notes

This is an excellent vegetarian meal and a healthy substitute to pasta. As you can see in the photo (above), the half on the left is how the finished product will look. You may serve with pasta sauce and/or Parmigiano-Reggiano cheese. Enjoy!

Courtesy of Coach Jessie
Share this Recipe
Print Recipe
Special Seasoning
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place all ingredients into a small bowl.
  2. Thoroughly mix with a whisk.
  3. Store your Special Seasoning in an airtight jar or container.
Recipe Notes
Courtesy of The Daniel Fast
Share this Recipe
Print Recipe
Black Bean Hummus
Prep Time 5 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Crush garlic clove and place in food processor.
  2. Add black beans, lemon juice, tahini, cumin, salt and cayenne pepper; process until smooth.
  3. Add enough of the reserved liquid (1 tablespoon at a time) from the beans to reach desired consistency, pulsing after each addition.
  4. Serve with tortillas, crackers or sliced vegetables.
Recipe Notes
Courtesy of The Daniel Fast
Share this Recipe
Print Recipe
Red Bean Soup
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Heat the oil in a large heavy pot over high heat. Add the onions, bell peppers, garlic, and bay leaves, and cook, stirring, for 2 minutes.
  2. Add the beans and cook for 2 minutes.
  3. Add the Special Seasoning and stock, stir well, and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, until beans are tender, stirring occasionally.
  4. Add the salt and parsley, cover the pot, and cook for 15 minutes. Discard the bay leaves. Remove 1 cup of beans from the pot and reserve.
  5. With a hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the reserved beans, and stir well.
  6. To serve, ladle a generous cup of the soup into each of 6 bowls.
  7. Top each serving with 1/4 cup of the rice and 1 tablespoon of green onions.
Recipe Notes
Courtesy of The Daniel Fast
Share this Recipe
Mango Tango Salad

Mango Tango Salad

Print Recipe
Mango Tango Salad
Prep Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Combine all ingredients in a mixing bowl. Let stand 10 minutes. Toss just before serving.
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Brain-Boosting Smoothie

Brain-Boosting Smoothie

Credit: Dr. Axe
Print Recipe
Brain-Boosting Smoothie
Prep Time 2 minutes
Servings
person
Prep Time 2 minutes
Servings
person
Instructions
  1. Add all ingredients to blender and blend until smooth texture is reached.
Recipe Notes

A high-powered blender makes the best textured smoothie. I use this one.

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