By now we’ve all heard how terrible McDonald’s Shamrock Shakes are for you. They’re loaded with fat, calories, sugar and artificial ingredients. I’ll spare you the disturbing details since they are exactly what we’ve come to expect from America’s top fast food chain.
If you’re a fan of the Shamrock Shake, but you’re participating in the Daniel Fast — or maybe you’re just trying to watch what you eat — I’ve got a tasty alternative for you. My dairy free version starts with a base of coconut milk, and it’s sweetened with dates. Most of the flavor is derived from extracts, and the green hue comes from a handful of spinach.
Every other week we meet with a small group from our church for a potluck-style meal. Last night was “chili night,” so I had to come up with a side dish that, a) I could eat while fasting, and b) everyone else would enjoy, too. Since I already had a big bag of apples in the crisper, homemade applesauce seemed like a perfect fit. Naturally, I enlisted the help of my Crock-Pot.
If you choose sweet apples (i.e. not Granny Smith) there’s absolutely no need to add any sugar. Low and slow cooking releases the apples’ natural sugars, and cinnamon enhances the sweetness. I used Fuji apples, but there are many varieties that will work. Don’t bother chopping them up small. I used a combination corer/slicer that makes eight slices per apple.
If you’re concerned this recipe will yield more applesauce than you can eat, be aware that the apples will cook down considerably. It may look like a lot when you start, but the volume will decrease by at least half after simmering all day. A little mashing will make it smooth, or you can just leave it chunky.
Did I mention how good your house will smell while this is cooking? Get ready to be enveloped in apple cinnamon goodness.
Slow Cooker Cinnamon Applesauce (No Sugar Added!)
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Ingredients
3 pounds sweet apples (about 10 apples), peeled, cored and sliced
1/2 cup water
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Instructions
Add all ingredients to a slow cooker and stir to combine.
Cook on low for 6-8 hours.
Mash to desired consistency.
Notes
Homemade applesauce should last 3 weeks in the fridge and can be frozen, too.
It’s hard to believe just two simple ingredients are all it takes to create this delicious snack bar. Now, I’ve seen a lot of “2-ingredient” recipes on Pinterest, but most of them involve a boxed cake mix or a can of refrigerated dough or some other processed food item. I realize those recipes are more about convenience than anything else, but it seems a little misleading to say something has two ingredients when, in reality, that number is closer to 10 or 20.
These peanut butter cookie bars truly do have just two wholesome ingredients: dates and peanuts. Add them to a food processor or high-powered blender and pulse until the dates are broken down and there are just small chunks of peanuts. The mixture can’t be too crumbly because it needs to stick together when pressed into a pan, but you don’t want to process it so much that it turns into peanut butter.
If you’ve ever eaten a Larabar, you’ll notice these are very similar, although I think the homemade ones are much tastier. I used an 9×5 loaf pan, which yields five full-size bars. A larger pan will result in thinner bars that are more likely to fall apart.
Yield: 5 bars
2-Ingredient Peanut Butter Cookie Bars
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Ingredients
1 cup dates, pitted
1 cup peanuts, dry-roasted
Instructions
Combine dates and peanuts in a food processor or high-powered blender. Pulse until mixture sticks together and small chunks of peanuts remain.
Press mixture into a 9x5 loaf pan, using a piece of wax paper or a spatula to smooth out the top.
Refrigerate for about an hour or until set.
Slice and enjoy!
Notes
These bars freeze well, so you may want to double the recipe and save some for later!
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!
If I asked you to name a sweet, delectable treat, dates probably wouldn’t be the first thing (or the fifteenth) to come to mind. After all, they look like this:
Shriveled and brown, they don’t exactly scream, “Eat me!” But hear me out: While dates may not be the most beautiful fruit, they are one of the sweetest.
You might be surprised to know that Medjool dates (the ones pictured above) are actually a fresh fruit. They’re widely available during the holiday season, and you can find them in the produce section. Medjool dates are bigger, softer and sweeter than the dried variety on the shelf next to the raisins.
In the interest of full disclosure, I should probably mention that one serving (just two dates) contains 30 grams of sugar. That’s as much as a pack of M&Ms. BUT, unlike your favorite vending machine snack, dates have 16 vitamins and minerals, with high levels of potassium and magnesium. They’re also high in fiber, making them an excellent source of energy without the crash.
Date caramel is a must-have for me during the Daniel Fast. It’s delicious as a fruit dip and can also be used in recipes that require a hint of sweetness. Just be sure to remove the pits first. If you forget this step, the result will be inedible. Trust me. I learned the hard way.
Seeds scraped from a 2-inch piece of vanilla bean (optional)
Water
Instructions
In a small saucepan, heat about 2 cups of water to almost boiling. (There should be enough water to cover the dates completely.) Remove pan from heat and add dates, making sure all are submerged. Cover and soak for 20 minutes.
Drain liquid, reserving about 1 cup. Pour dates, 3/4 cup liquid and vanilla seeds into a food processor or high-speed blender and puree until smooth. If the mixture is too thick, add a little more of the liquid.
Store in a sealed container in the fridge for up to 3 weeks.
Notes
If you are using dried dates, you will need to increase the soaking time to at least 40 minutes.
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