Lifestyle

The Daniel Fast: Week Two

August 25, 2017

Week two of my fast is officially in the books! During the second week, I wanted to add more variety to my diet. I wanted share some of the yummy dishes I decided to try this week!

So since I still have a half a bag of potatoes in my kitchen, I decided to put them to use. I decided to do a veggie baked potato with sautéed broccoli, cherry tomatoes, chopped red bell pepper, and green onions. If nothing else fills you up, this potato definitely will!

I also found a great recipe for potatoes wedges! Have a look at the recipe I found on www.natashaskitchen.com.

Oven Baked Potato Wedges

4 russet potatoes, rinsed
¼ cup extra virgin olive oil
¼ tsp sea salt or kosher salt
¼ tsp garlic powder
½ tsp paprika
¼ tsp black pepper
2 Tbsp chopped fresh parsley leaves
~~¼ cup parmesan cheese~~

Instructions

(preheat oven to 450˚F)

Cut potatoes into wedges by cutting lengthwise in half then slice each half into 3 slices.
Place potatoes in a bowl of water with about 2 cups of ice cubes. Let them stand for 30 min then pat dry with paper towels.
Place ¼ tsp salt, ¼ tsp garlic powder, ½ tsp paprika and ¼ tsp black pepper in to a large ziplock bag. Add potatoes and shake them together. Next add ¼ cup of olive oil to the bag and toss until potatoes are coated.
Line baking sheet with foil. Place potatoes on the lined sheet and bake at 450˚F for 30-35 min until the potatoes are cooked through, browned and crispy.
While potatoes are baking, chop 2 Tbsp fresh parsley and grate ¼ cup parmesan cheese and place both into a large mixing bowl.
Toss potato wedges in the mixing bowl with parsley and cheese.

I wasn’t a big chipotle fan before, but their brown rice veggie bowl was exactly what I needed to start my week! I actually had it twice last week! ?

I also decided to try my hand at a homemade pasta sauce with whole grain, whole wheat pasta. I must say, it turned out pretty good for my first time. Check out the recipe below from www.ultimatedanielfast.com!

Classic Tomato Sauce

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
2 cloves garlic, minced
~~1 (29-ounce) can tomato purée~~
1 (6-ounce) can tomato paste
1/2 cup water
1 bay leaf
1 teaspoon basil
1 teaspoon parsley
1/2 teaspoon salt
1/8 teaspoon pepper

Heat olive oil in a large skillet, and add onion. Cook until soft and translucent. Stir in garlic, and 30 seconds, stirring constantly so garlic doesn’t burn. Add remaining ingredients, and cook, uncovered, over low heat for 30 minutes. Discard bay leaf before serving.

Yield: 8 servings (serving size: about 1/2 cup)

Recipe Notes

Substitute a can of crushed tomatoes for the purée.
Add diced green peppers, sliced mushrooms, and/or sliced olives.
Serve with Lentil-Spinach Meatballs and brown rice, lentils, spaghetti squash, or whole grain pasta.
When tomatoes are in season, substitute tomato purée with fresh, ripe tomatoes, and mix in food processor until smooth.