I have tried numerous times over the years to “eat healthier.” Whether it was cutting out fried foods, not drinking soda or even adding more greens to my diet, I have done it all. What I haven’t done however was actually stick it out. I have always attempted to do these 1-3 week cleanses to help rid my body of unnecessary and dangerous toxins but after a few days I end of quitting and making excuses for why I don’t need to diet.
NO MORE EXCUSES! I decided to once again do (and complete) the Daniel Fast because it isn’t only about eating healthier but also sacrificing and becoming more aware and in tune with my faith. When I created my vision board for 2017 I decided that my faith needed not to be restored but restructured and moved higher up on my list of priorities. At first I believed that in order to do that I needed to make sure I went to church more. I have been slacking lately in that department but what I realized is that it won’t matter if I am physically in a church if my heart and mind isn’t in it with me.
So I decided to make a change. I have decided to pray more, eat healthier, work on my physical body and cleanse my spirit. The Daniel Fast is challenging but it definitely shows true strength and sacrifice. You can find out more about the fast and what it means here. There are plenty of website out there that talks about the fast but this one I believe keeps it simple while also giving you the guidelines you need to get started.
I will begin my fast in the morning, Monday, February 20, 2017 and for 21 days after I will hope to draw closer to God and find what it is that I am meant for. While a healthy body is a priority I chose this fast more so for the healthy mind. Below are a few recipes I have come up with to help me on my journey. I have never tried tofu so this should be interesting. Make sure to check back for updates on my progress and check out my Youtube page for my end of the week vlogs.
Ingredients: Brown Rice, Potatoes, Tofu
Directions: Boil brown rice on stove or make a big batch in rice cooker. (2 cups of rice). On the stove top bring pan to a medium-high heat and add olive oil. Cut 1/2 firm tofu into cubes and add to oil (after drained from package). Brown tofu then add salt, pepper, curry powder and 2 potatoes (peeled and cut into cubes). After browning potatoes add two cups of water and let cook with cover until potatoes soften. Enjoy!
Spinach & Tofu
Ingredients: Tofu, Brown Rice, Sweet Potato, Spinach, Carrots, Onions, Garlic
Directions: Hopefully you have made a batch of brown rice earlier so just put some of that to the side. In a sauce pan heat up olive oil and add 1/2 diced onion, 1 chopped carrot and two diced garlic cloves into pan. Add 1/2 firm tofu sliced into 2-3 in pieces and let simmer until it has a nice coloring. Add 1/2 cup of chopped spinach and then add salt, pepper, and paprika as desired. In a separate pot bring one sweet potato to boil. Peel and add black pepper and cinnamon to taste. If you like a little heat add a little cayenne pepper, mash it all together and enjoy! (You can add a tbsp. of butter to tofu mixture for added flavor)
Ingredients: Veggie Pasta, Carrots, Cauliflower, Broccoli
Directions: Bring pasta to boil until cooked then drain water and set aside. In the same pot add olive oil and vegetables to sautee until they start to tender. Add pasta back to the mixture, season with salt, black pepper, crushed red pepper, and basil. Enjoy!