Tag Archives: Daniel Fast

Daniel Fast: Day 21

Well, I made it! I am now on the last day of the Daniel Fast and I am REALLY looking forward to eating meat tomorrow. When Mr. Bean and I went grocery shopping yesterday, I got really excited that I could have something other than nuts and beans for protein everyday.  Unsurprisingly, the first food I’m reintroducing is meat.

I shared my testimony today in church – I forgot that it was testimony Sunday, so it wasn’t planned. I talked about how I’ve been doing this fast and how God has lead me to work on issues that I couldn’t work on before. I also shared what I realized last time: That you are always worth God’s time and effort.

I think an example of my growth is that somewhere in my testimony I shared that I suffer from depression and I didn’t feel ashamed of it. That’s right, I told 200+ people that I’m depressed – something I wouldn’t have imagined doing even a few weeks ago. But I’m not ashamed because I know that I am working to improve it and deal with my issues. Yes, I’m going to have difficult and/or down days and days where I feel extremely hopeless, but God is there with me and he has a plan for me, so it will be okay. Acknowledging how I’m feeling helps, too!

After the service a lady came up to me and thanked me for sharing about depression. We started talking about our experiences and how much it sucks and we decided to meet for coffee at some point to tell each other our stories! I know a huge element of my depression is that I feel alone, so being able to be brave enough to talk about something like depression openly is incredibly freeing. The whole trust thing is still a struggle, but I’m trying to work on it.

My food choices over the last few days have been nowhere near inspired as in the previous weeks, as can be shown by the lack of photos. My apologies. I’ll still share what I ate just in case someone else is doing the Daniel Fast and wants to know my meal plan. You can see what I ate on Days 1 -3, 4 – 10, 11 – 16.

Breakfasts: As usual, I had cornmeal mush cooked with a banana with berries and nuts almost everyday for breakfast. When I didn’t have time to make porridge this morning, I ate two corn tortillas with peanut butter and apple slices. Yum!

Lunches: Everything was basically left overs. Terribly exciting, I know, but very quick and easy!

Snacks: I did eat a fair amount of crackers with guacamole or with peanut butter and fruit.

Day 17:
Dinner: Two Bean Burgers. I didn’t add flax meal (as I’m not sure it likes me) and instead added 3 tbsp. of oatmeal. I think if I make it again, I will add 4 or 5. I ate them on corn tortillas with guacamole, a slice of tomato and spinach. Yum!

Day 18:
Dinner: Leftover Bean Burger with a steamed kale salad with grapes, pecans and a little bit of olive oil.

Day 19:
Dinner: Roasted Vegetables with Spiced Rice and Vegetables. I loved this so much the first time around, I made it again!

Day 20:
Dinner: Variation of Kale, Sweet Potato and White Bean Soup from the Clean Start cookbook. Basically what you do is sauté an onion with a bit of ginger, then add chopped up sweet potato, zucchini, celery, parsnips, kale (basically whatever vegetables you have on hand) and white beans. Cover with water (+spices) or soup stock and boil until the sweet potatoes are cooked. I added some tomato paste that needed to be used up and a bit of tapioca starch to thicken it up – Mr. Bean doesn’t really like brothy soup.

Day 21:
Dinner: At my parent’s house for dinner, I’m bringing the soup from the night before as my protein.

Now for the fun times – figuring out what foods I’m sensitive to! I have an inkling that something I’m eating on this fast is bothering me – it’s quite possible as I did introduce some foods into my diet that I don’t normally eat – but I don’t know what it is.

What foods are you sensitive to and how did you find out about them?

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Vegan Walnut Zucchini Crackers

These crackers have helped sustain me for snacks all throughout this Daniel Fast. They’re really good with hummus, guacamole, nut butter with fruit or essentially any other spread you can think of.

They are based on this recipe, but I have changed it as I don’t like sesame seeds. I also like them as they do not require any eggs or egg replacer and don’t use any grains as flours. You do need to be really careful with how much salt you add as they can get too salty really quickly.

Vegan Walnut Zucchini Crackers

2 c. walnuts, soaked for 2+ hours
2 small – medium sized zucchinis, cut into pieces
1/3 c. flax meal
1/2 c. almond meal
1 1/2 tsp. kosher salt (more or less to taste)

  1. In a food processor, purée the walnuts and zucchini together until no chunks remain.
  2. Add flax meal, almond meal and salt until fully incorporated.
  3. Divide mixture evenly between two parchment paper lined cookie sheets. Using a spatula, spread out the batter thinly. Try your best to get it to an even thickness.
  4. Using a knife or pizza cutter, cut the crackers into rectangles or squares.
  5. Place in a 250F oven for 1 – 2 hours. The time depends on how large your zucchinis were and how thin the crackers are. They are done when the cracker is crisp and it doesn’t fall apart or feel soft when you pick it up. I wasn’t very good at getting the crackers to a perfectly even thickness, so I would remove crackers from the oven as they became done to prevent them from burning.
  6. Separate and let them cool on a wire rack.
  7. Enjoy with your favourite spread!

What is your favourite type of crackers? Have you ever tried to make your own?

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Daniel Fast Day 17

It’s hard to believe that there are only four full days left in my Daniel Fast! I’m feeling pretty good today – my throat hasn’t been super sore and I haven’t be coughing up too much gunk (TMI – sorry!)  and for once I don’t have a huge headache and feel like I’ve been run over by a tank. Hopefully the feeling lasts.

I don’t really feel like I’ve made any huge emotional or spiritual progress or had any realizations like I have in previous weeks. I just have been trying to work on getting emotions and feelings out that I didn’t allow myself to feel previously. You know in situations where you’re feeling a certain way but you know that you shouldn’t be feeling that way because only bad people who aren’t in control of their emotions feel that way? Or when you felt so strongly about something and you’re not sure why yet you don’t think that you should be feeling like that? Those are the kinds of things I’ve been trying to feel. (Aside from being really stressed about going to the dentist and potentially having to drive through shoddy weather to tutor.) Do you allow yourself to feel in those situations even when you don’t think that you should be feeling that way?

I’m also starting to realize how certain events and thought patterns have affected me more than I originally thought and how such thought patterns get so ingrained in you that they happen without you realizing it. For example, I as a child, I never felt like I was good enough or worth anyone’s time. It’s kind of scary to think how that feeling of inferiority has affected me: I’ve always driven for perfection, especially in school, only to have it never feel like it was enough or that I was never good enough; on my internship I felt that I was wasting my supervisor’s (or any of my coworker’s for that matter) time by asking him questions on how to do things; I don’t exactly go out and “sell myself” in the best way because deep down I feel that I’d never be good enough for what they want anyways; and all those negative feelings about my self worth (or lack thereof) hasn’t exactly helped me with my depression.

Regardless of this, I’ve been feeling really blessed by God lately. I’m starting to see how he has continually looked after and protected me throughout my life and especially lately. It’s usually little things like a break in traffic when I’m driving home from counselling or someone saying something to me when I really needed to hear it. The biggest thing He’s done for me is whenever I’m feeling down about not feeling like I’m worth anyone’s time or effort, He says: “You’re always worth my time and effort.” So maybe that’s my big realization this week:

You are ALWAYS worth God’s time and effort. Period.

Praise the Lord for that!

This week, I’ve also been thinking about food a lot lately (surprised? I’m not!). I’ve been wondering about what foods potentially bother me and how I should start reintroducing them into my diet – any suggestions?  I think that is a topic that I should explore more fully in a different post.

Anyways, since this fast has also been a culinary challenge that I have enjoyed, I want to continue to share with you what I have eaten over the last week. If you’re interested, here are my recaps on what I ate in Days 1 – 3 and Days 4 – 11.

Breakfasts: Either cornmeal with bananas, berries and nuts or my failed second attempt at gluten free flat bread with peanut butter and apples. Someday I’ll get that recipe to work!

Day 12:
Lunch: Leftover black bean burritos.
Dinner: Orange Pistachio Quinoa Salad with grilled zucchini and lemon kale chips.

Day13:
Lunch: Leftover Pistachio Quinoa Salad and cut up vegetables
Dinner: Cauliflower Chickpea Curry on Coconut Brown Rice and a green salad. I added cauliflower and mushrooms to the curry and a handful of spinach that I needed to use up in the rice. I didn’t use coconut milk as it has a lot of preservatives, so I sprinkled in some unsweetened grated coconut.

Day 14:
Lunch: Leftover Winter Minestrone Soup.
Dinner: Leftover Pistachio Quinoa Salad.

Day 15:
Lunch: Leftover Cauliflower Chickpea Curry.
Dinner: Vegan Gluten Free Polenta Pizza. Mr. Bean had wings with friends so I wanted some comfort-esque food of my own!

Day 16:
Lunch: Leftover Winter Minestrone Soup.
Dinner: Quinoa Tabouli with chickpeas on a bed of mixed greens with asparagus. Mr. Bean liked this so much that he asked me to make it again!

What was your favourite thing you ate this last week?

If you’ve tried an elimination diet before, how did you go around reintroducing foods?

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Vegan Polenta Pizza

Do you really like pizza? I do. I’m not a pizza fanatic, but I definitely do enjoy eat it – especially when it’s gluten free! Over the last few days I’ve wanted to eat pizza, but normal pizza just wasn’t kosher for my Daniel Fast. (Yeast – nope!, Cheese – definitely not!, Meat – you wish!) When I saw a recipe for vegan polenta pizza, I knew I had to make it as I made a polenta pizza a REALLY long time ago and loved it.

I also had incentive to make pizza as Jessica of ATX Gluten-Free is hosting a Gluten Free Pizza Fest! This vegan pizza is adapted from Terry Walter’s Clean Start cookbook. It was also partially inspired by a GF pizza I had from a hole-in-the-wall place this summer that had pine nuts on it and was surprisingly good. They also add some much needed protein without being too out of place!

Vegan Polenta Pizza

2 c. water
1 tsp. italian seasonings
1 1/2 tbsp. olive oil
1 scant tsp. kosher salt
fresh pepper
3/4 c. cornmeal (you could be good and use actual polenta, but I’m lazy so cornmeal it is!)

1 leek, chopped
4 crimini mushrooms, sliced
1 portabello mushroom, sliced
1 piece of kale, cut into strips
2 – 3 tbsp. pine nuts
1 1/2 tbsp. olive oil
Tomato paste
Fresh parsley
Salt and pepper to taste

  1. Bring the water up to a boil. Add in the seasonings and olive oil.
  2. Whisking constantly, pour cornmeal into water in a steady stream. Continue whisking for 5 – 7 minutes or until the polenta is creamy and thick. Add water if needed – I ended up adding about 1/3 c. more water.
  3. Evenly distribute polenta between two 9″ cake pans. Using a spatula, spread out to about an even thickness.
  4. Let polenta cool slightly, then stick both pans in the fridge for 30 minutes to allow the polenta to solidify.
  5. Heat oven to 350F. Transfer polenta disks onto a baking sheet sprinkled with cornmeal.
  6. Cook in oven for about 40 minutes and remove. Set aside.
  7. While there is about 15-20 minutes left in the baking of the pizza crusts, toast the pine nuts in a frying pan until fragrant.
  8. Heat up olive oil in the same frying pan. Saute the leek in the olive oil for a few minutes.
  9. Add the mushrooms and sauté until cooked.
  10. Add the kale and sauté until bright green.
  11. Spread tomato paste onto polenta crusts, leaving 1/2″ uncovered. Add any spices you want to.
  12. Sprinkle the tomato paste with pine nuts.
  13. Arrange the vegetables on the crust. Make sure you evenly distribute the mushrooms and kale!
  14. Cook pizza in oven for 10 – 15 minutes or until the kale starts toasting.
  15. Sprinkle with salt and plenty of freshly ground pepper.
  16. Enjoy!

What is your favourite type of pizza?

Linked up to Slightly Indulgent Tuesdays, Hearth and Soul Hop-volume 34, Gluten-Free Wednesdays, Real Food Wednesdays, Full Plate Thursdays and Seasonal Sundays.

Hearth n' Soul Blog Hop at A Moderate Life Miz Helen’s Country Cottage

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Daniel Fast: Day 11

Just in case you haven’t figured  it out, I have decided to go through with the full three weeks of the Daniel Fast. I still don’t feel amazing, but I think it is manageable for another 1 1/2 weeks. Who said fasting was supposed to be easy, anyways?

The last week has been interesting. I’ve dealt with a lot of emotional related things – I’m a master at repressing emotion and now it’s all coming back – but it’s been good for me. I’m having to really feel things that I didn’t let myself feel the first time around and trust God that he is in control and he loves me despite how I’m feeling. I’ve made a few realizations in the last week that are key to my personal growth and moving forward. One of them is I realized that I need to be affirmed for WHO I am, not WHAT I do. It’s a very important distinction to make as I define my self worth based on my performance and what I do, instead of seeing myself as a child of God who has inherent self worth.

In a similar vein, I’m having difficulty trying to figure out how much I should be doing right now. I’m feeling overwhelmed with my emotional stuff yet the rational part of me is like “well, you’ve been out of school for almost a year. You should have dealt with this stuff by now. Why can’t you do more like all the other people?” A lot of this has to do with how companies are theoretically hiring around now, so I feel that I should be focusing on that, but honestly, I don’t think I am emotionally ready for a job yet. It’s not like I’m doing nothing: this afternoon I will be starting to tutor two girls in grade 12 level chemistry (one of my favourite courses in highschool), I will essentially still be taking one photography class a week until the middle of May, my mum and I have been working with a personal trainer and I try to go to the gym almost everyday, I have bible study, dance classes, counselling, blogging, and of course, being a housewife. But there I go again defining myself by what I do. I’ve come to the realization that I’m not comfortable just being me (whoever that is) and I feel that I have to justify everything I do – it’s like I’m rehearsing what I would say if someone is being  judgmental of me. I am trying to be less critical of myself, but it’s hard and a work in progress.

On top of being emotional, my body is not functioning how it should, which adds a lot of extra stress. I think it’s just my body’s way of trying to “help” me deal with the emotional stress I put myself through. I do have a doctor’s appointment next Tuesday (Praise the Lord for the booking nurse to fit me in as soon as possible!), so I would appreciate prayer that this is a stress related issue and not something hugely wrong with me. (Even though, I do believe that long periods of stress can cause hugely wrong things, so I guess I better be careful!)

Along with all the thought and effort put into dealing with my issues, I seem to do a good job of talking about and eating a fair amount of food, despite being on a fast. (whoops!) I think my body has gotten used to not eating meat/cheese as a source of protein, so it doesn’t appear to be as hungry all the time, which is a huge blessing. Anyways, I want to share with you what we’ve eaten in the last week as inspiration for anyone who is also doing the Daniel Fast. You can see what I ate on Days 1 -3 here.

Breakfasts: Either cooking up cornmeal mush with a banana in it, then adding thawed berries and nuts or I made four more servings of oatmeal cooked with apples and cinnamon, then adding thawed berries, raisins and nuts to it.

Lunch: I basically had various leftovers for lunch everyday. I love low effort lunches!

Day 4:
Dinner: Roasted vegetables with spiced rice and lentils. I didn’t add the cinnamon to the rice and used sweet potato, parsnips, zucchini, peppers, onions, broccoli and carrots. I would definitely recommend this as it was delicious. Probably one of my more favourite things I’ve had thus far.

Day 5:
Dinner: Leftovers – we had a lot to use up!

Day 6:
Dinner: I made more hummus and ate it with crackers and veggies. I think I also had some more leftovers, too.

Day 7:
Dinner: Mixed bean quinoa salad with spinach and tomatoes with vegetables. We were at my parent’s house for dinner, so I brought my own protein and they gave me the veggies. I was kind of annoyed that they cooked salmon for dinner (as I LOVE salmon), but I quickly got over it.

Day 8:
Dinner: Black bean with sweet potato, onion and pepper burritos served with tomatoes and lettuce in gluten free and vegan Chapati (Indian flatbread.) The burritos had cumin in them and they were SO good. I’m probably going to make this again (and hopefully remember to take photos!)

Day 9:
Dinner: Roasted root vegetables (parsnips, carrots, sweet potato) with caramelized onion and mushrooms with lentils adapted from the Clean Start cookbook along with some cooked asparagus. SO. GOOD.

Day 10:
Dinner: Adaption of Amy’s Winter Minestrone – I added cabbage, mushrooms, a bit of kale and chickpeas instead of kidney beans. I added a but too much red pepper flakes for my liking, but other than that, it was really good!

Day 11:
Dinner: We’re just having leftovers tonight. It works well as I have started tutoring someone on Thursday afternoons and I have my photography class this evening.

Snacks: Usually I have a piece of fruit, some veggies with hummus, crackers with peanut butter and fruit or a handful of nuts. I borrowed my parent’s food processor and made these energy balls out of dates, walnuts and coconut. Oh my goodness, are these sinfully delicious and amazing – almost as good as chocolate. I don’t think I’ll make these again as they are too decadent for this fast! (To me, this is a “choice food,” which I’m not supposed to be eating!)

I’m having a conundrum – I’m starting to feel a bit sick and have a sore throat. I’ve been drinking hot water with lemon juice in it, but do you think that having a throat lozenge to help stop my throat from hurting goes against the rules of the fast because I’m not supposed to be eating chemicals or sweeteners?

How do you define your self worth?

If you’ve ever written a blog post on this topic, please link it up as I would love to read it!

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