Beans and Rice, or is it rice and beans...

Eli taught me the difference once between "beans and rice" and "rice and beans". One way means seperate and one way means mixed... well this is the mixed way.

I've been doing so much cooking that I haven't just had to find something to eat until today. My kids were being so good and I was cleaning, when I realized it was past lunch time and I didn't have time to cook... So this is what I did. It was fast, easy, filling and if I do say so myself- very yummy.

I didn't measure it out as I wasn't planning on repeating it, or blogging it, so just toss these all together until it looks good.

It will work best if you pile it all up in individual bowls in this order:

• cooked brown rice- mine was left overs (a little over a cup)
• Black beans- mostly drained (about 3/4 cup)
• sliced avacado (I used half of one)
• salsa ( I donno, maybe 1/4 cup)
• salt and pepper to taste

My kids call them "nola bars"

These are great to have on hand for snacks or for a quick breakfast you can grab on the way out the door.

So I adapted this recipe from some "cookies" that my mom used to make when I was little. Really simple if you have the stuff on hand.

3 RIPE bananas (I used frozen ones)
1 cup of pitted dates (chopped)
1/2 cup nuts (I used pecans, almonds would also be great!)
1/4 cup vegetable oil
1/2 tsp salt
2 cups rolled oats

1. Mash the bananas, leaving them slightly lumpy.
2. mix in the dates and oil, then the rest of the ingredients.
3. Let stand for about 10 minutes or more.
4. Shape them on a cookie sheet into the size of granola bar you want. I size mine about like Quaker Chewy bars.
5. Bake in a 325 degree oven for 10-15 minutes or until slightly browned on bottom. Flip and cook for another 10 minutes or so on the other side.

Strawberry Pie

As far as homemade pies go, this one is really easy to make, it probably took me 20 minutes total, then the chill time of an hour or so...

Maybe I'm so far into the Daniel Fast that my taste buds have been transformed, but I thought this pie might just be yummy enough to eat even AFTER the fast is over! Let me know what you think.

Pie shell:

• 1 c. raw almonds or 1/2 c. almonds and 1/2 c. cashews
• 1 c. pitted dates

1. Grind nuts in food processor until finely chopped.
2. Add dates and blend well.
3. Press into pie plate from center to outside rim.

Filling: 

• 7-8 large strawberries
• 5 soft pitted dates
• 2 ripe bananas
• 1 T. lemon juice

1. Blend it all in a food processor until well mixed.
2. Slice 1-2 pints strawberries and fold into pie filling.
3. Fill pie shell. Decorate the top with a few extra strawberries if you want :)
4. Chill for an hour or more before serving.

Whole Wheat Crepes

They're definately not iHop's Swedish Crepes, but as far as Daniel Fast breakfasts go, these were pretty enjoyable. Shown here with a pureed blueberries drizzled across the top.

Crepes

• 1 cup whole wheat flour
• 1/4 tsp salt
• 1 1/4 coconut milk (soy milk, or rice milk both also work fine)
• 1 medium VERY RIPE banana (If you have any frozen bananas that would work best as it makes it a little extra sweet and mushy)

 Filling

• 2 medium- large bananas (I used fresh ones to get a nice creamy color, but they do brown quickly once pureed)
• 2-3 tbs apple juice concentrate
• Add some blueberries or sliced strawberries if you'd like :)

1. Thaw and mush up your frozen or very ripe banana, then mix in the coconut milk, wheat flour and salt until you have a smooth batter.
2. Lightly oil a pan - or a griddle - and heat. Pour some batter in and spread it with a spoon so that it is wider and very thin (much thinner than a pancake).
3. When the edges of your crepe begin to look dry, flip it.
4. Puree your bananas with apple juice concentrate to make the filling.
5. Once your crepes are cooked spoon in a little filling and roll them placing a couple on each plate.
6. I blended up a few blueberries to drizzle on top to make them look  yummy ;) and dolloped a bit of the banana on top too.

Tofu Fajitas :)

I've never been a big fan of tofu, in fact last year we bought one package, tried it a couple ways and in the end, threw every last bit of it away. But after today's successful lunch I think I might actually kind of like the stuff! If you hate tofu, and don't even want to try it, you can cook these up with a couple portobello mushrooms, or add 1 cup of black beans to get some protein (it's actually pretty yummy!)
First things first- you need EXTRA firm tofu. and it's still an art to work with...

• This recipe serves 2-3
• Whole wheat tortillas (see my first blog below)
• 4 tbs olive oil (divided)
• Extra firm tofu (about half a box)
• 3 bell peppers-sliced (I like the colored ones best so I use one green, one red, one yellow)
• 1/2 or 1 whole onion (depending on how much you like onions)- SLICED
• Seasoning- I have an all natural southwest seasoning, but I can't find it any more, so below you'll find a recipe for a southwest seasoning, season at your discretion.
• 1 large avacado, or some homemade guacamole (optional)
• Salsa (optional) (Herdez is a daniel fast friendly brand as is tostitos I believe)

1. Heat 2 tbs olive oil over medium low heat
2. Slice your tofu into about 1/2 inch slices, then slice each slice into thirds.... ok, just slice it up however looks good to you... and fry it for a minute or so on each side sprinkling each side with seasoning (I use quite a bit of seasoning on the tofu as it's tasteless otherwise) remove the tofu and cover with foil to keep it ward while you cook your veggies.
3. Heat the remaining 2 tbs. olive oil over medium low heat again and toss in all the peppers and onions. Cook covered for about 5-7 minutes until tender crisp- stirring occasionally.
4. I just smashed up an avacado, I didn't even add salt or anything and it was great. You can prepare a quick guacamole using avacado, lemon juice, and salt.
5. Serve 'em up warm with fresh whole wheat tortillas :)

Seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

1. Mix it all together and store in an airtight container. Double or triple the recipe to have some on hand for tofu tacos, or whatever!

Black Bean Salad (or wraps) with creamy avacodo dressing :)

This salad is SUPER easy, SUPER tasty, and has protein! I made this salad on day one and I'll make it again for lunch today but as a wrap on whole wheat tortillas!

Serves: 2-3

• 3 cups baby spinach
• 1 cup cherry tomatoes (or chopped tomatoes)
• 1/2 cup mushrooms (sliced)
• 1/4 cup diced red onion 
• 1 cup drained black beans

Play with the veggies a little, add whatever you'd like, and take out what you don't.

Dressing: (yields 4 cups- if your not sure you'll love it cut the recipe in half just to try)

• 1/3 cup olive oil
• 1 clove garlic, minced
• 1/3 cup chopped fresh cilantro
• 2 avocados, peeled, seeded and cubed
• 1 large cucumber, peeled, seeded and cut into chunks
• 1/4 cup lemon juice
• salt and pepper to taste

Puree olive oil and garlic in blender until smooth, add remaining ingredients (and puree) reserving salt and pepper to add to taste.

Yummy Fruit Salad

Okay, I know- it's only day 3 and you're already tired of fresh fruit. But just give it a try- it really is pretty great!

1 cup of blueberries
1 cup of grapes- I used green, and I cut them all in half
2 cutie oranges- peeled, separated, and cut into thirds (mandarin oranges might work here, I didn't check the label)
1/2 cup pineapple chunks- Dole are daniel fast friendly
Organic unsweetened coconut (optional)
Sliced almonds (walnuts would be yummy instead)
2 bananas cubed
1 tbs apple juice concentrate

1. Mix all the fruits together, EXCEPT the bananas.
2. Add the coconut and nuts.
3. Toss the bananas and apple juice concentrate in a blender (or I use a magic bullet) and blend until smooth.
4. Drizzle the banana sauce over individual servings, or just mix it into the whole bowl.

*Make ahead directions: Complete through step 2 saving steps 3 and 4 for RIGHT before serving as the bananas will brown quickly.

This makes a great breakfast, or even dessert :)