Dinner the past few nights have been a big success! I thought I would share the links to those recipes! They are all compliments of www.ultimatedanielfast.com! We aren't eating meat right now because of the fast but when we are done I will add chicken or steak to these recipes!
Recipe 1: (Add chicken to this if you like meat, we topped it with avocados and organic corn chips! Delicious!)
Black Bean Chili Bake
2 (15-ounce) cans black beans, rinsed & drained
2 cups cooked brown rice
2 (8-ounce) cans tomato sauce
1 (14.5-ounce) can corn kernels, drained
1 cup chopped jarred roasted red bell peppers
1/2 cup diced onion
1 tablespoon chili powder
Instructions
Preheat oven to 350 degrees. Put beans in a large bowl, and mash. Add tomato sauce, rice, peppers, corn, onions, and chili powder. Stir to combine. Rub a 9 by 13-inch casserole dish with olive oil, and place mixture in it. Bake 20 minutes, or until heated through.
Yield: 6 servings (serving size: about 1 cup)
Recipe Notes
- Spread on top of Broiled Polenta Squares.
- Additional topping ideas include avocado slices, cherry tomatoes, green onions, or black olives.
Recipe 2: Serve with hummus!!
Flatbread
2 ½ cups whole grain flour (brown rice, spelt, whole wheat, etc.)
2 tablespoons flaxseed meal (optional)
1 teaspoon dried crushed rosemary
1 teaspoon salt
1 cup warm water
1 tablespoon extra-virgin olive oil
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon dried parsley
Instructions
Mix flour, flaxseed meal, rosemary, salt, and water in a food processor until dough forms a ball. Turn dough onto a floured work surface, and knead for 5 minutes. Transfer to a bowl, and cover tightly with plastic wrap. Let dough rest at room temperature 30-60 minutes.
Preheat oven to 400 degrees. Roll dough out to ¼-inch thickness to cover an oiled 11 x 17-inch baking sheet. With a fork, poke holes all across dough. Mix olive oil, basil, and garlic powder in a small bowl, and stir well. Use a basting brush to spread oil mixture across dough. Score (make shallow cuts without separating into pieces) with a knife into 12 (3 x 3 1/2-inch) squares with a knife. Bake 15-20 minutes or until slightly crispy, and remove from oven. Let cool on baking sheet 10 minutes before cutting and serving.
Yield: 4 servings (serving size: 2 pieces)
2 tablespoons flaxseed meal (optional)
1 teaspoon dried crushed rosemary
1 teaspoon salt
1 cup warm water
1 tablespoon extra-virgin olive oil
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon dried parsley
Instructions
Mix flour, flaxseed meal, rosemary, salt, and water in a food processor until dough forms a ball. Turn dough onto a floured work surface, and knead for 5 minutes. Transfer to a bowl, and cover tightly with plastic wrap. Let dough rest at room temperature 30-60 minutes.
Preheat oven to 400 degrees. Roll dough out to ¼-inch thickness to cover an oiled 11 x 17-inch baking sheet. With a fork, poke holes all across dough. Mix olive oil, basil, and garlic powder in a small bowl, and stir well. Use a basting brush to spread oil mixture across dough. Score (make shallow cuts without separating into pieces) with a knife into 12 (3 x 3 1/2-inch) squares with a knife. Bake 15-20 minutes or until slightly crispy, and remove from oven. Let cool on baking sheet 10 minutes before cutting and serving.
Yield: 4 servings (serving size: 2 pieces)
Recipe Notes
- Flaxseed meal is a powder made from ground flaxseeds. It can be found in health food stores and some grocery stores. Instead of buying flaxseed meal, you can also grind whole flaxseeds at home by using a coffee or seed grinder.
Recipe 3: (serve with chicken or steak)
Brown Rice Stir-fry with Orange Sauce
1 tablespoon extra-virgin olive oil
2 cups chopped broccoli (stems and florets) or ½ 16-ounce bag cut broccoli, cooked
1 cup chopped carrots
½ cup chopped onion
¼ cup Bragg's Liquid Aminos or soy sauce
¼ cup unsweetened orange juice
1 clove garlic, minced
1 teaspoon fresh grated ginger root or ¼ teaspoon ground ginger
3 cups cooked brown rice
¼ cup toasted chopped walnuts
2 tablespoons chopped green onion
Instructions
Heat olive oil in a large skillet over medium heat, and add broccoli, carrots, and onions. Cook until vegetables are softened, about 5-7 minutes, stirring occasionally. Increase heat to medium high. Add Bragg’s Liquid Aminos, orange juice, garlic, ginger root, brown rice, walnuts, and green onions. Cook another 5 minutes or until heated through, and serve.
Yield: 4 servings (serving size: about 1 ¼ cups)
Recipe Notes
- Use a cheese grater for the ginger root.
- Add 1 cup canned chickpeas, drained.
- Bragg’s Liquid Aminos is an alternative to soy sauce that has no added salt or preservatives. Bragg’s Liquid Aminos is a Certified NON-GMO (not genetically modified) liquid protein concentrate, derived from healthy soybeans, that contains 16 essential and non-essential amino acids.
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