Friday, January 21, 2011
I am so excited to share with you a new salad recipe.
It is "Daniel Fast" friendly and not only is it delicious,
it's also beautiful.
I kept telling my husband "look how pretty this is" but all he could do is concentrate on eating it:)
Lets start with the dressing.
I used Wildtree grapeseed oil and there oil is green, so that's what gives
this dressing it's color.
6 Tbs grapeseed oil
4 Tbs pear infused vinegar
4 Tbs orange juice
1 heaping Tbs of agave or honey
1 tsp poppyseed
pinch or two of salt.
Whisk all ingredient together and store in fridge.
Make sue you stir before each use, the oil does separate.
Just look how beautiful this salad is looking!!
This is a super easy recipe and super healthy too!
All you need is.
Mixed baby greens
Granny smith apples
Then just pour that gorgeous green dressing over it and presto!
You can't go wrong with recipe,
Thursday, January 13, 2011
This is a good breakfast recipe for the Daniel Fast.
Actually, this recipe is good anytime, we even had it for dinner.
All you need is:
1 bell pepper
1 red bell pepper
1 jalapeno pepper
1 c. chopped tomatoes
1/2 c. cilantro or less
1/4 c. half and half
1 1/2 c. shredded cheese
evoo (extra virgin olive oil)
Heat a little bit of evoo in a skillet
and saute the veggies.
When the veggies are almost done, add the tomatoes,
Let that cook for about 2 minutes.
While that is cooking, whisk together, eggs and half and half.
Pour the eggs over the veggies and toss together.
(make sure to salt the eggs)
When the eggs are getting close to being done,
go ahead and toss in the cheese.
Then add the cilantro.
If you don't like cilantro, you can just leave this step out,
or you could add fresh parsley instead.
After it's all done, scoop some into a bowl and
top with sour cream and tortilla chips.
Tuesday, January 11, 2011
Its a brand spanking new year! Every January, we along with our church do a
21 day Daniel fast. It's a time to grow in our faith and you can get pretty healthy a long the way too:)
On our fast we keep it simple. We knock out meats, refined sweets, and bread, that's it! Yes it can be a little challenging but its also a whole lot of fun. Especially as the energy levels starts to grow!!!
I love the fast because it gives me a chance to really think outside the box when it comes to meal time.
So for the next few weeks I'm gong to be posting some of the things we love to eat when the fast is on:) Thanks guys I hope you like it:)
This recipe is from the Pioneer Women and it is DEEEE-LISH.
BTW. The soup was prepared in my new Le Creuset pot which my hubby bought me for Christmas...He's so sweet:)
Friday, January 7, 2011
I have been wanting to make my own granola for a while now.
After much trial and error, I finally came up with a really
good and healthy recipe.
This recipe makes two batches.
6 c. quick cooking oats
1 c. raw almonds
1 c. raw pumpkin seeds
1/2 c. raw sunflower seeds
1 c. shredded coconut
1 c. dried cranberries
2 Tbs chia seeds (grind in coffee grinder)
3/4 tsp salt
1 c. raw honey
1 1/2 c. coconut oil
3 Tbs maple syrup
10 drops vanilla liquid stevia
Preheat oven to 350
Mix all dry ingredients in a large bowl, except coconut and cranberries.
In a separate bowl combine wet ingredients (including coconut oil)
and melt in microwave or on the stove, until the ingredients
Next, pour wet into dry and mix.
Pour granola onto two cookie sheet pans. (I used parchment paper
to cover the pan).
Place one pan on the upper shelf of the oven and the other
on the lower.
Bake for 10 minutes, then stir the granola and switch pans on the shelf.
Cook for another 10 minutes and repeat.
It should only take a total of 25 to 30 minutes until the granola is done.
Be careful not to over cook. (trust me)
After the granola is done, let it cool then, toss in the coconut
Store in an airtight container.
We love using this recipe as a cereal with almond milk.
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