It’s difficult to believe that we’re fasting when on the Daniel Fast, isn’t it? The food can be amazing, and you realize you don’t miss the meat, desserts, and snacks as much as you thought you would. But as we move forward with our Fast, we should be more focused on our spiritual needs rather than our physical ones. We all know how to feed our bodies nutritionally, but how are you feeding your soul? I know for me, keeping a journal while I read my daily devotions helps keep me focused in the mornings.
I keep my breakfast light with just a fresh pressed juice of leafy greens and root vegetables. Afternoons are spent in “quiet time” – letting my guard down and just being still before the Lord – listening for His soft voice. I also keep lunch easy – fresh fruit, raw nuts, and a quick chopped salad of butter lettuce tossed with assorted vegetables and chick pea’s for protein.
I admit, some days are a struggle – spiritually and bodily – the busyness of the day gets us feeling like we are running in place just trying to catch up. It’s during these times we tend to just “grab, eat & go” whatever is in arms length. When we have these moments, stop and take a breath or two… or ten. Whisper Jesus’ name and feel your stress level diminish. Do this before you reach into that cookie jar or chip bag… you’ll make a conscious effort of feeding your soul before feeding your body. And when you do feed your body, (during or even after this fast) ask yourself this question: “Does this have any nutritional value?” If the answer is no, DON’T put it in your mouth. Your body will thank you for it in the long run.
Remember, our food foundation is fruits and vegetables – with some dairy every few days or even just once a week. Dinner time can be a bit more challenging than breakfast and lunch, so I have put together my favorite things and made a “tower” of them. Not only is it pleasing to the eye, but to your tastebuds as well! I do have cheese in this recipe – but you can easily omit it if you need to.
Roasted Vegetable Tower
2 portobello mushrooms – cut into strips
1 bunch asparagus –
2 small red or yellow peppers – cut in 1/4’s
1 zuccchini – sliced thin
2 ripe tomatoes – sliced 1/4″ thick or thinner
1/8 (or less) red onion – thinly sliced – just a few rings
handful of fresh basil leaves
1 round of fresh mozzarella
salt & pepper
1 large bunch baby arugula
Heat oven to 400. In pyrex glass dish add mushrooms, asparagus, peppers and zucchini. Drizzle with olive oil and sprinkle with salt & pepper. Roast about 15 minutes. Remove from oven and let cool.
Slice mozzarella into 1/4″ rounds. On plate place a large handful of baby arugula then top with mozzarella, tomatoes, zucchini, another piece of mozzarella, another piece of zucchini, tomato, mushroom, asparagus, basil and top with sliced red onion. Drizzle balsamic vinegar. With the extra roasted vegetables, place them on one side of the plate stacked together.
You can make this as big as you want or as small. When finished with this fast, you can add grilled chicken or steak as well.
Have you tried the Roasted Vegetable Soup yet? It’s also a perfect meal for the Daniel Fast, or simply a healthy supper or lunch once the fast is over.
Here’s a printable version for your convenience.
Roasted Vegetable Tower
This Roasted Vegetable Tower is not only pleasing to the eye, but to your tastebuds as well! It's delicious and healthy!
- 2 portobello mushrooms - cut into strips
- 1 bunch asparagus -
- 2 small red or yellow peppers - cut in 1/4's
- 1 zuccchini - sliced thin
- 2 ripe tomatoes - sliced 1/4" thick or thinner
- 1/8 or less red onion - thinly sliced - just a few rings
- handful of fresh basil leaves
- 1 round of fresh mozzarella
- olive oil
- salt & pepper
- balsamic vinegar
- 1 large bunch baby arugula
Heat oven to 400.
In pyrex glass dish add mushrooms, asparagus, peppers and zucchini.
Drizzle with olive oil and sprinkle with salt & pepper.
Roast about 15 minutes.
Remove from oven and let cool.
Slice mozzarella into 1/4" rounds.
On plate place a large handful of baby arugula then top with mozzarella, tomatoes, zucchini, another piece of mozzarella, another piece of zucchini, tomato, mushroom, asparagus, basil and top with sliced red onion.
Drizzle balsamic vinegar.
With the extra roasted vegetables, place them on one side of the plate stacked together.
This post was contributed by Jacqui McGovern from Your Best Friend’s Kitchen.