Category Archives: Daniel Fast

MONTREAL STEAK SEASONING

Hallee’s Marvelous Homemade Montreal Steak Seasoning Mix

MONTREAL STEAK SEASONING

Montreal Steak Rub/Steak Seasoning Mix

According to multiple sources, Schwartz’s Montreal Hebrew Delicatessen is credited with the creation of Montreal steak seasoning. The story goes that a Schwartz’s broilerman by the name of Morris “The Shadow” Sherman, during the 1940s and 1950s began adding the deli’s smoked meat pickling spices to his own rib and liver steaks. It didn’t take long before customers began asking for the seasoning as well. Due to its popularity, it eventually became a norm in most Montreal delis and steakhouses.

Montreal steak seasoning is a true North American invention that combines the British love of beefsteaks with the French flair for seasoning. It’s excellent on red meats like steaks as well as on sides like baked potatoes.

INGREDIENTS:

2 TBS paprika
1 TBS crushed coriander
1 TBS garlic powder (not garlic salt)
1 TBS onion powder
1 TBS dill
1 TBS crushed red pepper flakes
2 TBS freshly ground black pepper

***OPTIONAL***
1 TBS salt (Kosher salt is best)

SUPPLIES:

shaker, spice jar, or other container like a small Mason jar for finished mix

mortar with pestle OR a coffee grinder OR a food processor OR a blender

PREPARATION:

You will need some means to crush and combine the seasoning once mixed.

If you have a mortar and pestle you can prepare this seasoning in a very artisan fashion. An electric coffee grinder works great and a food processor or a blender will also suffice.

DIRECTIONS:

If making a MONTREAL STEAK RUB:

Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes.

If making a MONTREAL STEAK SEASONING:

Add 1 tablespoon kosher salt.

Mix all ingredients well. Briefly grind with a mortar and pestle or use a coffee grinder, a food processor, or a blender and just pulse a few times.
Store at room temperature in an airtight container away from light. Use within three months.

YIELD:

About 3/4 cup

NUTRITION: ~*~
Very high in dietary fiber
Very high in iron
Very high in manganese
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C
High in magnesium
High in phosphorus
High in potassium
High in riboflavin
High in calcium
Low in saturated fat
Very low in sodium
No cholesterol
NUTRITION FACTS:
~*~
NOTES:

I really recommend leaving off the salt in this mix. When you leave out the salt, you have a tasty and delicious seasoning and an always ready dry rub. You never want to use salt as a rub since salt wicks moisture (water) from your meat.

As a time saver, I keep some premade spice mixes on-hand for various recipes. This one keeps well in an airtight container and I have never found a more tasty rub for red meat dishes

I typically make my seasoning mixes in the summertime when my fresh herbs are taking over the world and I always have more than I can possibly use. I just lay my herbs out on a baking sheet lined with parchment and low bake them in the oven or, if it isn’t otherwise in use, I’ll put them in the dehydrator. In a few hours I have fresh dried herbs. I usually pulse them in the food processor or coffee grinder until they reach the desired consistency. A blender works also, just not as well.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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Menu Monday

Menu Monday 11 JUN 2012 – Daniel Fast Week 1

Menu Monday

Menu for the week of June 11, 2012.

The “rules” of our household diet can be found in the tab above labeled Hallee’s Galley and further explained in Our Diet.

I usually serve leftovers for lunch the next day, or we’ll save them during the week to graze lunch on the weekends. One meal a week, we eat whatever we want. This is usually our “Dinner Out” meal.

Almost all of the breads are homemade using fresh milled flour. I’ll continue to link to my recipes as I post them. Our daily bread is Whole Wheat Honey Oatmeal Bread.

Here’s the menu for my family for the week of June 11th.

Gregg and I have felt the need to fast for several weeks now, but we were crazy around here with the end of school and getting books released.  So, we’re starting the fast this week.  The reason for the timing is this: this is seriously the only chunk of summer that isn’t rife with military training for the national guard or summer camps, etc., for our ministries.  If we were going to fast this summer, it has to start now, and will unfortunately collide with the combination birthday party we’re throwing for the boys at the end of the month.  But, it will be the end of the fast, so we’ll be in a good stride by then.

Yesterday, I started a 21-Day Daniel Fast. My blog post about that can be found here, but basically, it’s vegan extreme – and I’m throwing in my own personal restriction to unleavened bread only. Gregg is actually doing a juice fast during the day and eating vegan soups in the evening, so you’ll see pretty much only soups as our evening meals.

This week is also VBS at church.  I’m working in the kitchen, so the temptation to eat foods not on the fast is going to be great — especially with this being the first week of the fast.


Monday:

Breakfast:

oatmeal with dried fruit
The children will be getting toast with that.

Lunch:

Baked potato seasoned with black pepper and salt, salad with lemon juice and olive oil

Dinner:

The children will eat the dinner prepared at church.

Gregg will be taking Hearty 16-Bean-Soup to feed the volunteers for our weekly work with Glen Eden Youth Center.

Tuesday:

Breakfast:

grapefruit, raw almonds
The children will have turkey bacon and scrambled eggs

Lunch:

Hummus with Sunflower Seed Paste, Greek salad with kalamata olives, Whole Wheat Tortillas

Dinner:

Crockpot Vegetable Soup (made like Crockpot Vegetable Beef Soup but with no beef) and salad. I will probably add some Great Northern Beans to the crockpot just to add some protein.

The children will eat the dinner prepared at church.

Wednesday:

Breakfast:

bananas and a spoonful of unsweetened peanut butter

Lunch:

Mixed greens salad with melon and sliced almonds

Dinner:

Black Beans Tortilla Soup (and a salad for me)

The children will eat the dinner prepared at church.

Thursday:

Breakfast:

Oatmeal with dried fruit and pecans
The children will have theirs’ sweetened with maple syrup

Lunch:

Black beans, brown rice, salsa, Whole Wheat Tortillas

Dinner:

Very Chunky Vegetarian Chili

The children will eat the dinner prepared at church.

Friday:

Breakfast:

fresh fruit and nuts

Lunch:

salad, guacamole, tortilla chips

Dinner:

Fresh Tomato Soup

The children will eat the dinner prepared at church.

Saturday:

Breakfast:

fresh fruit and dried nuts

Lunch:

Hummus with Sunflower Seed Paste, Greek salad with kalamata olives, Whole Wheat Tortillas

Dinner:

Vegetable and Navy Bean Soup (recipe to follow)

The children will also be having grilled cheese sandwiches

Sunday:

Breakfast:

Oatmeal with dried fruit and nuts

Lunch:

Vegetarian Quesadillas (grilled vegetables inside grilled tortillas — no cheese), guacamole

Dinner:

Hearty 16-Bean-Soup

The children will also be having cornbread and salad

Hallee


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fresh pico de gallo

Fresh & Flavorful Pico de Gallo

Fresh & Flavorful Pico de Gallo

My daughter Kaylee LOVES fresh pico de gallo.  She’ll sit with a huge bowl of it and a bag of organic tortilla chips and just inhale it.  And because of the health benefits to the fresh salsa, I don’t discourage it.  With fresh tomatoes, fresh peppers, and fresh onion, the vitamins and minerals can’t be beat.  In running the nutritional analysis of the recipe, this is what I discovered.  Fresh Pico de Gallo is has no cholesterol, is low in sodium, very high in dietary fiber, high in manganese, high in magnesium, high in niacin, high in phosphorus, very high in potassium, high in thiamin, very high in vitamin A, very high in vitamin B6, and very high in vitamin C.

It’s also REALLY easy.  I make it all summer long straight out of my garden.

INGREDIENTS:

4 tomatoes
1 medium onion
2 fresh jalapeño peppers
¼ cup fresh cilantro
juice of 1 lime (about 2 TBS)

SUPPLIES:

sharp knife/cutting board
chopper (not mandatory, but I prefer it)
large bowl
spoon

PREPARATION:

Juice the lime

DIRECTIONS:

Chop the tomatoes.  I prefer to use my chopper, so that I have small, even pieces.

Chop the onion.

Chop the jalapeños — make sure you wear a glove to handle the peppers.

Chop the cilantro.

Mix all of the vegetables with the lime juice.

Serve.

YIELD:

4 servings

NUTRITION: ~*~
Very low in saturated fat
No cholesterol
Low in sodium
Very high in dietary fiber
High in manganese
High in magnesium
High in niacin
High in phosphorus
Very high in potassium
High in thiamin
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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Ratatouille

Crockpot Ratatouille

Crockpot Ratatouille

I’d never made Ratatouille before, but my friend Jen (who has posted recipes here for me before) often does and I know her family likes it.  As I was preparing the vegan menu last week for our Daniel Fast, Ratatouille came to mind and I decided to give it a go.  This was an amazing recipe.  The flavors are so fresh.  There’s something specific about the layering of the veggies and the order in which you layer them that makes the dish so good.  We served it over brown rice, but you could serve it alone, over pasta, over bread – anything, really.

INGREDIENTS:

2 large onions
1 large eggplants
4 small zucchini
2 garlic cloves
2 large green bell peppers
2 large tomatoes
1 (6 ounce) can tomato paste
2 TBS fresh basil
1 TBS fresh oregano
1 tsp sugar
2 tsp salt
½ tsp black pepper
¼ cup fresh parsley
¼ cup olive oil

SUPPLIES:

sharp knife/cutting board
measuring spoons
crockpot

PREPARATION:

Slice the onions, eggplant, and zucchini.

Mince the garlic.

Cut the peppers into strips.

Cut the tomatoes into wedges.

DIRECTIONS:

In your crockpot, layer in this order:

Half of the Onions

Half of the Eggplant

Half of the Zucchni

Half of the garlic

Half of the green pepper

Half of the tomatoes

Half of the herbs, salt, and pepper

Dot with half of the tomato paste

Repeat the layers.

Drizzle with the olive oil.

Cook in the crockpot on low heat for 7-9 hours.

 

YIELD:

8 Servings

NUTRITION: ~*~
No cholesterol
High in dietary fiber
High in manganese
High in potassium
Very high in vitamin A
High in vitamin B6
Very high in vitamin C
~*~
NOTES:

We served it over brown rice, but you could serve it alone, over pasta, over bread – anything, really.  I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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Menu Monday

Menu Monday 31 OCT 2011 – Daniel Fast Week 4

Menu Monday

Menu for the week of 31 October 2011

The “rules” of our household diet can be found in the tab above labeled Hallee’s Galley and further explained in Our Diet.

I usually serve leftovers for lunch the next day, or we’ll save them during the week to graze lunch on the weekends. One meal a week, we eat whatever we want. This is usually our “Dinner Out” meal.

Almost all of the breads are homemade using fresh milled flour.  I’ll continue to link to my recipes as I post them.  Our daily bread is Whole Wheat Honey Oatmeal Bread.

Here’s the menu for my family for the week of October 31st.

Our church is currently observing 40 days of fasting, and Gregg and I decided that we would do a Daniel Fast.  For the next few weeks, you will see a “vegan extreme” diet.  We are consuming only fruits, vegetables, and whole grains, and drinking only water – no sugars, honey, syrups, nor eating leavened bread.  Kaylee is observing her own form of this fast and will be abstaining from the sugars and the meat – she will be consuming dairy, however.  The boys will be eating our meals with us, but will have some meat and will have dairy.

For breakfast, we are making a juice in our juicer out of kale, carrots, apples, and fresh ginger root.  Several good juice recipes can be found here.  I’ve also been making smoothies out of mango, fresh pineapple, bananas, oatmeal, flax seed, and coconut milk.  We drink one or both of them for our breakfast.

For lunches, we will be eating hummus with fresh vegetables, avocado and salsa in Ezekiell 4:9 tortillas (the only tortillas I could find with nothing in them but grains), salads, or something like unsweetened peanut butter and bananas with tortillas.

I pray that by sharing our journey with you, you will receiving a blessing from it.


Monday:

Breakfast:

scrambled eggs, turkey bacon, fresh fruit

Dinner:

Crockpot Vegetable Soup, garden salad

Tuesday:

Breakfast:

Perfect Baked Oatmeal with dried fruit and nuts

Dinner:

Vegetable Stir Fry, Perfect Brown Rice, garden salad

Wednesday:

Breakfast:

Dinner:

Very Chunky Vegetarian Chili, garden salad

Thursday:

Breakfast:

cream of wheat, beef sausage, fresh fruit

Dinner:

Taco Dinner with Homemade Refried Beans (made with olive oil instead of beef bacon fat)

Friday:

Breakfast:

corned beef hash, fried eggs, fresh fruit

Dinner:

Dinner Out – Scott’s school is having a dinner/silent auction fund raiser

Saturday:

Breakfast:

cold cereal, fresh fruit

Dinner:

Crockpot Ratatouille (recipe to follow), Perfect Brown Rice, garden salad

Sunday:

Breakfast:

scrambled eggs, toast,  fresh fruit

Dinner:

Small group in our home.  I provide a soup and everyone else provides sandwiches, salads, breads.  This week we’ll be having Hearty 16-Bean Soup

Hallee


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pumpkin stuffed wild rice

Winter Squash Stuffed with Wild Rice, Toasted Pecans & Dried Cherries

Winter Squash Stuffed with Wild Rice, Toasted Pecans & Dried Cherries

I love finding a recipe that will be my new go-to recipe for entertaining.  We had company for dinner, and since we’re observing a Daniel Fast, this was our main course using acorn squash.  The next evening, we served a soup and had this as a side using pumpkins.  The rice is amazing alone, but pared with the winter squash, it is remarkable.  This would be beautiful gracing any holiday table.

INGREDIENTS:

6 acorn squashes or 20 mini-pumpkins
2 TBS plus 1 TBS olive oil, divided
2 medium onions
3 stalks celery
½ tsp dried sage
½ tsp salt
2 cups wild rice blend (I used Lundberg Wild Rice Blend)
3 cups vegetable stock
¾ cup pecans
½ cup dried cherries
1 cup scallion greens
salt and pepper, to taste

SUPPLIES:

sharp knife and cutting board
measuring cups/spoons
medium bowl for soaking rice
strainer
pastry brush
skillet
cookie sheet with parchment paper
oven-proof skillet with lid

PREPARATION:

Cover the rice with water and soak for several hours.  Drain.

Cut the acorn squash in half and scrape out the seeds and membranes.  Or, cut the tops off of the pumpkins and scoop out the seeds and the membranes, reserving the tops.

Brush the insides of the squash with 2 TBS olive oil.

Cover cookie sheet with parchment paper.  Place the squash cut side down on the paper.

Chop the celery and dice the onion.

Preheat oven to 425° degrees F (220° degrees C)

DIRECTIONS:

In an oven-proof pan, heat the remaining 1 TBS of olive oil over medium-high heat.

Cook, stirring regularly, until the vegetables are transluscent.

Add the salt and the sage.

Mix well.

Stir in the rice and cook for two or three minutes to toast it.

Add the vegetable stock.

Stir and cover with lid.

Place the squash and the rice in preheated 425° degrees F oven for 45 minutes or until the liquids have absorbed in the rice and the flesh of the squash is tender.  Remove from oven.  Let the rice sit for 10 minutes.

While the rice is sitting, heat a small skillet over medium-high heat.  Add the pecans and toast about two or three minutes, stirring constantly.

Remove from heat and roughly chop the pecans.  Chop the cherries.  Slice the scallion greens.

Add the pecans, cherries, and scallion greens to the rice.  Mix well.  Add salt and pepper to taste.

Place the squash in the serving dish.

Spoon the rice mixture into the squash.

YIELD:

about 12 main servings, about 20 side dishes

NUTRITION: ~*~
Low in saturated fat
No cholesterol
Low in sodium
Low in sugar
High in vitamin C
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


I’m so grateful for your visit, today.
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Menu Monday

Menu Monday – 24 OCT 11 – Daniel Fast Week 3

Menu Monday

Menu for the week of 24 October 2011

The “rules” of our household diet can be found in the tab above labeled Hallee’s Galley and further explained in Our Diet.

I usually serve leftovers for lunch the next day, or we’ll save them during the week to graze lunch on the weekends. One meal a week, we eat whatever we want. This is usually our “Dinner Out” meal.

Almost all of the breads are homemade using fresh milled flour.  I’ll continue to link to my recipes as I post them.  Our daily bread is Whole Wheat Honey Oatmeal Bread.

Here’s the menu for my family for the week of October 24th.  I have some pumpkin leftover from my Winter Squash Stuffed with Wild Rice, Dried Cherries, and Roasted Pecans (the recipe will go up this week), and the boys are begging me to make pumpkin cookies.

Our church is currently observing 40 days of fasting, and Gregg and I decided that we would do a Daniel Fast.  For the next few weeks, you will see a “vegan extreme” diet.  We are consuming only fruits, vegetables, and whole grains, and drinking only water – no sugars, honey, syrups, nor eating leavened bread.  Kaylee is observing her own form of this fast and will be abstaining from the sugars and the meat – she will be consuming dairy, however.  The boys will be eating our meals with us, but will have some meat and will have dairy.

For breakfast, we are making a juice in our juicer out of kale, carrots, apples, and fresh ginger root.  Several good juice recipes can be found here.  I’ve also been making smoothies out of mango, fresh pineapple, bananas, oatmeal, flax seed, and coconut milk.  We drink one or both of them for our breakfast.

For lunches, we will be eating hummus with fresh vegetables, avocado and salsa in Ezekiell 4:9 tortillas (the only tortillas I could find with nothing in them but grains), salads, or something like unsweetened peanut butter and bananas with tortillas.

I pray that by sharing our journey with you, you will receiving a blessing from it.


Monday:

 

Breakfast:

The kids will be getting beef bacon, scrambled eggs, and fresh fruit

Dinner:

Hearty 16-Bean Soup (with no smoked turkey leg), garden salad

Tuesday:

Breakfast:

breakfast at McDonalds with the church youth group

Dinner:

grilled eggplant, Mushroom & Barley Risotto (recipe to follow), , roasted asparagus, garden salad

Wednesday:

Breakfast:

the kids will be getting corned beef hash, fried eggs, and fresh fruit

Dinner:

Jen’s Crockpot Ratatouille (recipe to follow), garden salad

Thursday:

Breakfast:

the kids will be having Old Fashioned Whole Wheat Buttermilk Pancakes, turkey sausage, and fresh fruit

Dinner:

Whole Grain Spaghetti with Beets and Greens (recipe to follow), garden salad

Friday:

Breakfast:

the kids will be having Stuffed French Toast

Dinner:

Pinto Beans, Collard Greens (method to follow), Family Fit Fried Potatoes,

Saturday:

Breakfast:

cold cereal

Dinner:

Trunk or Treat at Church — dinner out with family

Sunday:

Breakfast:

The kids will be having scrambled eggs, toast, and fresh fruit

Dinner:

Small group in our home.  I provide a soup and everyone else provides sandwiches, salads, breads.  I’ll be making Garbanzos and Fennel Stew (recipe to follow)

Hallee


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Menu Monday

Menu Monday 17 OCT 11 – Daniel Fast Week 2

Menu Monday

Menu for the week of 17 October 2011h

The “rules” of our household diet can be found in the tab above labeled Hallee’s Galley and further explained in Our Diet.

I usually serve leftovers for lunch the next day, or we’ll save them during the week to graze lunch on the weekends. One meal a week, we eat whatever we want. This is usually our “Dinner Out” meal.

Almost all of the breads are homemade using fresh milled flour. I’ll continue to link to my recipes as I post them. Our daily bread is Whole Wheat Honey Oatmeal Bread.

Here’s the menu for my family for the week of October 17th.  Our church is currently observing 40 days of fasting, and Gregg and I decided that we would do a Daniel Fast.  For the next few weeks, you will see a “vegan extreme” diet.  We are consuming only fruits, vegetables, and whole grains, and drinking only water – no sugars, honey, syrups, nor leavened bread.  Kaylee is observing her own form of this fast and will be abstaining from the sugars and the meat – she will be consuming dairy, however.  The boys will be eating our meals with us, but will have some meat and will have dairy.

For breakfast, we are making a juice in our juicer out of kale, carrots, apples, and fresh ginger root.  Several good juice recipes can be found here.  I’ve also been making smoothies out of mango, fresh pineapple, bananas, oatmeal, flax seed, and coconut milk.  We drink one or both of them for our breakfast.

For lunches, we will be eating hummus with fresh vegetables, avocado and salsa in Ezekiell 4:9 tortillas (the only tortillas I could find with nothing in them but grains), salads, and unsweetened peanut butter with tortillas.

I pray that by sharing our journey with you, you will receiving a blessing from it.

I will also be making Red Velvet Cupcakes with Mascarpone Cheese Frosting and Delectable Deluxe Brownies for Gregg to take to a meeting at work.


Monday:

 

Breakfast:

the kids will be having scrambled eggs and toast

Dinner:

Potatoes sauteed with asparagus, garden salad with oil and vinegar

Tuesday:

Breakfast:

the kids will have Egg-In-A-Hole

Dinner:

We are attending a banquet at church.  We’ll be bringing a large garden salad for us to eat, as well as a Sauteed Summer Suash side dish.

Wednesday:

Breakfast:

The kids will be having beef bacon, Southern Grits, and toast

Dinner:

Ratatouille (recipe to follow)

Thursday:

Breakfast:

The kids will be having oatmeal and fresh fruit

Dinner:

Zucchini and Wild Rice Enchiladas with Tomatillo Sauce (recipe to follow)

Friday:

Breakfast:

Cream of Wheat

Dinner:

Date night – dinner out.  The kids will be getting pizza delivery

Saturday:

Breakfast:

cold cereal

Dinner:

Dinner at church – Cornhole Tournament and BBQ Supper.  I’ll be making Root Beer BBQ Beef for the kids to eat there (as opposed to pork BBQ)

I’ll be bringing Hummus bi Tahini and unleavened flatbread for me and Gregg.

Sunday:

Breakfast:

The kids will be having Blueberry Muffins

Dinner:

Small group in our home.  I provide a soup and everyone else provides sandwiches, salads, breads.  I’ll be making Butternut Squash Soup.

Hallee


I’m so grateful for your visit, today.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
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Menu Monday

Menu Monday 10 OCT 11 – Daniel Fast Week 1

Menu Monday

Menu for the week of 10 October 2011

The “rules” of our household diet can be found in the tab above labeled Hallee’s Galley and further explained in Our Diet.

I usually serve leftovers for lunch the next day, or we’ll save them during the week to graze lunch on the weekends. One meal a week, we eat whatever we want. This is usually our “Dinner Out” meal.

Almost all of the breads are homemade using fresh milled flour. I’ll continue to link to my recipes as I post them. Our daily bread is Whole Wheat Honey Oatmeal Bread.

Here’s the menu for my family for the week of October 10th.  Last Wednesday night at church, our pastor called for us to begin a 40-day fast.  Gregg and I prayed about it and decided that we would do a Daniel Fast.  For the next few weeks, you will see a “vegan extreme” diet.  We are consuming only fruits, vegetables, and whole grains, and drinking only water – no sugars, honey, syrups, nor leavened bread.  Kaylee is observing her own form of this fast and will be abstaining from the sugars and the meat – she will be consuming dairy, however.  The boys will be eating our meals with us, but will have some meat and will have dairy.

For lunches, we will be eating hummus with fresh vegetables, avocado and salsa in Ezekiell 4:9 tortillas (the only tortillas I could find with nothing in them but grains), salads, and unsweetened peanut butter with tortillas.

I pray that by sharing our journey with you, you will receiving a blessing from it.


Monday:

 

Breakfast:

Bob’s Red Mill Muesli cereal

Dinner:

black beans, brown rice, Sautéed Summer Squash with Radishes

Tuesday:

Breakfast:

fruit & nut salad

Dinner:

Spaghetti, Mediterranean Antipasto Salad (recipe to follow)

Wednesday:

Breakfast:

cinnamon baked apples with date honey (recipe to follow)

Dinner:

Vegetable Stir Fry, brown rice

Thursday:

Breakfast:

Perfect Baked Oatmeal with dried fruit and nuts

Dinner:

Pink Beans, Perfect Brown Rice, steamed broccoli, cauliflower & carrots

Friday:

Breakfast:

Pineapple Citrus Granola ‘Muffins’  (recipe to follow)

Dinner:

salad with avocado & black beans

Saturday:

Breakfast:

cream of wheat, fresh fruit

Dinner:

dinner out

Sunday:

Breakfast:

hotel breakfast – likely oatmeal and fresh fruit

Dinner:

black bean tortilla soup

Hallee


I’m so grateful for your visit, today.
You would bless me if you added me to your Subscribe via any Reader feed reader or subscribed Subscribe via Email via email.
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Tasty-Veggie-Wrap

Tasty Veggie Wraps

Tasty Veggie Wraps

When I did the Daniel Fast last year, I added an extra restriction to myself in that I wouldn’t eat anything with leavening in it.  Consequently, I lived on veggie wraps for lunches.  They were so filling, and the avocados helped fill me up.

INGREDIENTS:

½ cup broccoli, shredded
½ cup carrots, shredded
½ cup purple cabbage, shredded
1 avocado
1 TBS extra virgin olive oil
1 tsp soy sauce
¼ tsp Thyme
¼ tsp Rosemary
¼ tsp Garlic Powder
4 Whole Wheat Tortillas

SUPPLIES:

Sharp knife/cutting board

measuring cups/spoons

PREPARATION:

Shred the vegetables.

Slice the avocado thinly.

DIRECTIONS:

Place oil in warm skillet.  Add shredded cabbage, carrots, and broccoli mixture and sauté until tender/crisp.

Add seasonings and the soy sauce.

Remove from the pan and place a tortillas in the skillet, one at a time, heating until warm.

Line avocado slices down each tortilla.  Top with the shredded mixture.

YIELD:

4 sandwiches

NUTRITION: ~*~
Low in saturated fat
No cholesterol
High in dietary fiber
High in vitamin A
NUTRITION FACTS:
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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