Daniel Fast-The Plate

In my last post, I spilled the beans on what the hubs and I have been up to for the last three weeks. I also gave a brief explanation as to what the logistics of the Daniel Fast are… In my next post, I’ll discuss my personal experience.

This is the fun post. I’m talking about the food.

So, what’s been on my plate?

As you probably know, I am a huge breakfast person…as in, I can barely survive if I skip it. That being said, I stuck with oatmeal most days of the fast.

Because you can’t have dairy or sugar during the fast, I would just cook with water, then throw in some apples, cinnamon and peanut butter to spice it up a bit. Other days I would do bananas and pecans. It all works.

Toward the end of the fast, I started cooking the oats in (unsweetened) almond milk to add a little more calcium and iron. I’ve been tracking my food on MFP for a long time and was noticing that I wasn’t getting enough of the two. The almond milk definitely helped. 

My main snacks were popcorn, apples and matzos with peanut butter.

The key to making this fast work is to plan your meals. It’s possible to go out for lunch or  dinner on this plan, but it’s very difficult–Mostly because you never really know what restaurants are putting in your food.  Thus, you want to plan ahead and cook a  few meals at a time.

I tried to snap pictures of what I was eating throughout the 21 days. Apples and oatmeal aren’t very pretty, so here are a few photos of other meals.  Keep in mind, these are all meat and dairy free; Vegan, with more restrictions. 

I’d say we still ate some pretty delicious things!

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Burrito Bowls: quinoa, beans, vegan sausage (ToFurky Brand), onions, tomatoes garlic peppers, olives and guacamole

 

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Skillet Meal (makes multiple servings): Corn, black beans, tomatoes, carrots, onions, garlic and peppers served over volcano rice. Great with a splash of hot sauce.

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Veggie Packed Miso Soup: Red Miso, Water, rice noodles, peas, broccoli, sprouts, tofu

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Veggie Packed Tabouleh: sprouts, carrots, avocado, peppers, garlic, tomatoes, peppers, scallions, cashews, lemon juice, parsley served over romaine

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Tofu Breakfast Scramble: tofu, curry powder, potatoes, onion, garlic, broccoli and spinach.

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Mostly Plain Pasta: Organic Bow-tie Pasta, Olive Oil, smoked salt, black olives, parsley and some secret spices

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Fresh Tomato Sauce and Pasta: Whole wheat pasta, tomatoes, olives, garlic, onion, basil, parsley, capers and peppers

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Salad and Latkes–kind of: greens and broccoli with balsamic, shredded potatoes and onions, olive oil and leftover tomato sauce.

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Drunken Noodles (Pad Kee Mao): One of two times we ate out, veganized for us.

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This was probably one of my favorite meals-more salad with balsamic and a Moroccan chickpea stew over rice. YUM!!!!

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Sweet Potato Quinoa Burger (I adapted the Lean Green Bean’s recipe) over greens with Tabasco sauce

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Veganized Minestrone with rutabega, kale, potatoes, carrots and loads of other veggies.

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Popcorn: my snack of choice for the fast, popped on the stove in the trusty old cast iron, seasoned with olive oil, salt, pepper and smokey paprika.

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Thai coconut curry soup with lots of veg and tofu

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The other time I ate out-a burrito less the shell: rice, peppers, onion, tempeh, black beans, tomatoes and roasted potatoes, with salsa. Yum!

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Another pasta sauce with vegan sausage. Onions, garlic, peppers, basil, olives, sun-dried tomatoes and capers.

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Tofu Tikka Masala

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Another breakfast scramble.

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Another salad, matzos and peanut butter ( another go-to snack)

Again, this isn’t everything, but it’s a good description of what our diet was like.

We ate a lot of beans, dark leafy greens, pasta, potatoes and rice. I’m not complaining. I love all of these things. We also ate a lot of tofu and tried tempeh in a few meals.

Peanut butter and apples became a staple (not that both of these weren’t before..but it was more pronounced).

We also experimented with seasoning and made sure to pack in a lot of veggies in almost every meal. I noticed that the amount of fat, sugars, and cholesterol I was eating dropped a lot, not that it was high before, but it was even lower in these three weeks.

I mentioned before that we didn’t have any coffee… I tried to trick myself by drinking hot water out of my coffee mug. It worked about half the time.

Anyway, stay tuned for my next post where I will give you a look into my personal experience with the fast.

Do you have any favorite vegan staples? Do you think you’d be able to give up meat, dairy, drinks and sugar for three weeks? What would you miss the most?  Let me know!

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4 Comments on “Daniel Fast-The Plate”

  1. I love tofu heated in a pan with a little low-sodium soy sauce. A few veggies of your choice, over rice or orzo.

  2. I am a big fan of skillet meals, too! We tried black tofu-extra firm… I think that’s my new go-to, it’s got a little extra something… Tofu is definitely growing on me… but always get the organic non-gmo stuff!!!

  3. […] now that you know the details of the Daniel Fast and what we ate, I suppose it’s time to tell you what I got out of the whole thing. […]


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