Category: Gluten Free

Simple Veggie Stir-Fry

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This is one meal I could eat over and over again. It’s a medley of colors, flavors and textures joined together in a tasty sauce. You can use whatever veggies you have on hand. Baby corn, bean sprouts, bell peppers or broccoli would all work well in this recipe.

A bit of prep time is required to chop up all the vegetables, but the stir-fry only takes six minutes to cook. If you do the slicing and dicing ahead of time, you can come home from work and have dinner on the table in no time.

Coconut oil is a good choice for stir-fry because it has a high smoke point, meaning it can handle high temperatures without burning. You won’t taste the coconut because it will be overpowered by the sauce.

 

Simple Veggie Stir-Fry

Adapted from Food.com

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Ingredients

  • 1 tablespoon arrowroot powder or cornstarch
  • 3/4 cup vegetable broth
  • 2 tablespoons soy sauce or tamari
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 2 tablespoons coconut oil
  • 2 medium carrots, sliced diagonally
  • 2 stalks celery, sliced diagonally
  • 1/2 medium onion, chopped
  • 1 cup mushrooms, sliced
  • 1 small zucchini, sliced
  • 1 heaping cup snow peas

Instructions

  1. Place arrowroot or cornstarch in a small bowl and add a little bit of the vegetable broth, stirring until dissolved. Add remaining broth, soy sauce and spices and whisk to combine. Set aside.
  2. Heat oil in a wok or large skillet over high heat.
  3. Add carrot, celery and onion; stir-fry 2 minutes.
  4. Add mushrooms and zucchini; stir-fry 1 minute.
  5. Add snow peas; stir-fry 2 minutes.
  6. Pour in broth mixture; stir-fry 1 minute or until thick and bubbly.
  7. Serve over brown rice or whole grain noodles.
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https://danielfastfoodie.com/simple-veggie-stir-fry

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BBQ Roasted Chickpeas

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This snack is seriously addicting. You might want to double the recipe because these little barbecue chickpeas will be gone before you know it. They’re crunchy, savory and, best of all, guilt-free!

After rinsing the chickpeas, you’ll need to let them dry thoroughly before mixing with the spices. This is an important step for achieving a crispy texture. I let them dry on a paper towel for about an hour before moving forward.

 

BBQ Roasted Chickpeas
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Ingredients

  • 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
  • 2 tablespoons olive oil
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon onion powder

Instructions

  1. Rinse chickpeas well and allow them to dry. Pat with a paper towel to remove any remaining dampness.
  2. In a medium bowl, mix oil, vinegar and spices. Add chickpeas and stir to coat.
  3. Transfer chickpeas to a rimmed baking sheet lined with parchment paper and bake at 400 degrees for 35-40 minutes.

Notes

Store in a sealed container.

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https://danielfastfoodie.com/bbq-roasted-chickpeas

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Restaurant Style Salsa

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This salsa is so much better than anything you’ll buy in a jar. It’s fresh and flavorful, just like what you’d expect from a Mexican restaurant. It’s quick and easy too, so there’s really no reason not to make it.

The jalepeño will make or break this recipe, since it provides the heat. I’ve made salsa that ended up bland and boring, and I’ve also made some that was so hot I could hardly stand it. Eventually I started paying more attention to the pepper I was using. Here are a few tips:

  • If you like it spicy, look for a jalepeño with little white lines in the skin (like stretch marks). Jalepeños get progressively hotter as they age, and the white marks are a sign of an older pepper.
  • When you’re at the store, consider buying a couple jalepeños. They’re very inexpensive, and this way you’ll have a backup if one of them turns out to be a dud.
  • Taste your pepper before adding it to the salsa! That’s the only surefire way to know what you’re getting. Add as much or as little as you prefer.
  • The seeds are the hottest part of the pepper, so go ahead and add them in if you need more heat.

An important step in the salsa-making process is allowing the flavors to meld together. Let the salsa sit in the fridge for at least one hour before serving. I’ve found it tastes best after sitting overnight (if you can wait that long).

If you’re on the Daniel Fast and need some chips to go with this salsa, you can use the same recipe as my crispy baked tortilla strips. Just cut the tortillas into triangles instead of strips.

 

Yield: 1 quart

Restaurant Style Salsa

Adapted from Let's Dish

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Ingredients

  • 1 can (14.5 oz) whole peeled tomatoes
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1/2 onion, roughly chopped
  • 1/2 jalepeño, seeded and diced*
  • 1/2 lime, juiced
  • 1/4 cup cilantro
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin

Instructions

  1. Combine all ingredients in a blender or food processor and pulse to desired consistency.
  2. Let salsa stand in the refrigerator for at least one hour before serving.

Notes

*Taste your jalepeño to determine how hot it is. Add more or less than half the pepper depending on your preferences. The seeds can be added for more heat.

Salsa will keep up to 7 days in the fridge.

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https://danielfastfoodie.com/restaurant-style-salsa

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Sunday Sauce

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You probably wouldn’t guess I’m Italian by looking at me. The blond hair, blue eyes and fair skin come from my German side. The truth is I’m only a quarter paesana, but my maiden name is Musacchio, and my Italian heritage is what was emphasized throughout my childhood.

The most influential element of that heritage was the food. This goes without saying, but Italians know how to cook. If we were visiting relatives on a Sunday, it was likely they’d be serving pasta—usually spaghetti or cavatelli (say: kuh-vah-dells)—with homemade sauce.

Unfortunately, my family’s sauce is not Daniel Fast approved. For starters, it’s flavored with meat (sausage, meatballs or both), and there’s always a little sugar, which is added to cut the acidity. I wondered how I might make a no-sugar-added marinara that wasn’t sour, so I took to the internet. One popular suggestion was to add a grated carrot, but that just didn’t seem authentic. Baking soda was another idea, but that’s not allowed during the Fast, either. Then I found this article, which outlines two keys to a perfectly balanced red sauce:

1. High quality tomatoes, specifically the San Marzano variety
2. Low and slow cooking: Four hours are needed for tomatoes to break down and release their natural sugars.

I thought this would be the perfect job for my Crock-Pot, so I adapted one of my favorite recipes and let it simmer for five hours. The result was a wonderfully mild sauce with no bitterness.

If you like a chunky sauce, you can simply use a spoon to break up the bigger pieces of tomato. I prefer a smooth sauce, so I dump the whole pot into my Vitamix. You could also use an immersion blender or food processor.

Serve over your favorite whole grain pasta and mangia!

 

Slow Cooker Spaghetti Sauce (No Sugar Added!)

Adapted from Allrecipes

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Ingredients

  • 1 small onion, chopped
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 cans (28 oz each) whole San Marzano tomatoes
  • 1 can (6 oz) tomato paste
  • 2 teaspoons salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1 bay leaf

Instructions

  1. Sauté onion in olive oil until translucent. Add garlic and cook for about 1 minute more.
  2. Combine all ingredients in a slow cooker and cook on low for 4-5 hours.
  3. For a chunky sauce, break up tomatoes with a spoon. For a smooth sauce, use a blender or food processor.
  4. Serve with whole grain pasta.
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https://danielfastfoodie.com/sunday-sauce

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Coconut Mango Quinoa

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This hearty breakfast combines protein-packed quinoa with the tropical flavors of coconut and mango. It’s super creamy and delicious.

Be sure to use regular canned coconut milk — not the light stuff. Don’t worry about fat content because coconuts contain a beneficial fat called lauric acid, which is easily absorbed by the body and immediately converted into energy.

 

Coconut Mango Quinoa
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Ingredients

  • 1 can (12 oz.) coconut milk
  • 3/4 cup almond milk
  • 1 cup quinoa
  • 1 cup mango, chopped
  • 3 tablespoons date caramel

Instructions

  1. Combine coconut milk and almond milk in a medium saucepan and bring to a boil. Add quinoa and reduce heat to low. Simmer for 12 minutes or until grains have absorbed most of the liquid, stirring occasionally.
  2. Add mango and date caramel, and cook on on low for another 5 minutes.

Notes

Leftovers can be frozen for a quick breakfast another day. I use a Texas size muffin pan for perfect individual portions. Once frozen, transfer to a freezer bag. Reheat in the microwave or on the stove top.

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https://danielfastfoodie.com/coconut-mango-quinoa

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