Daniel Fast Menu Week 3

In my Monday Morning Coffee and Chat a few weeks ago, I talked about doing the Daniel Fast for the month of April. A friend asked if I’d post my menu while we did it, because if you’re not used to a vegan diet with no processed soy, leavening, or sugars, you’re facing a daunting challenge of meal planning.

A Daniel Fast is a vegan fast. That means, no animal proteins at all, including dairy and eggs, and only water to drink. It also has “no pleasant food”, which to me means processed sugars and baked goods. We also do whole grains (no white rice, etc.). Passover ended, so we can now eat leavened bread. Most bread I make has some form of sugar (or honey) and dairy (milk or eggs); however, I have a pita bread I make and a French bread I make that do not contain any sweeteners or dairy. I will keep those on hand during the fast.

Here is my menu for the week 3:


Breakfast: oatmeal with fresh apple and sliced almonds

Lunch: hodge podge of leftovers from the week before

Dinner: Baked potatoes topped with vegetarian chili, salad


Breakfast: oatmeal, almonds, dried fruit

Lunch: whole grain pasta tossed with kale, fresh vegetables, olive oil, garlic

Dinner: pink beans, turnip greens with turnips, steamed broccoli and cauliflower, fried cabbage, French bread.


Breakfast: fresh melon, walnuts

Lunch: vegetable soup

Dinner: taco dinner: black beans, fresh guacamole, brown rice, homemade fresh salsa on homemade whole wheat tortillas


Breakfast: oatmeal, almonds, dried fruit

Lunch: Leftover black beans and guacamole added to lettuce and fresh vegetables for a taco salad

Dinner: vegetarian stir fry, brown rice


Breakfast: fresh fruit salad, pecans/walnuts/raisins trail mix

Lunch: leftover vegetable soup

Dinner: grilled vegetables (portobello mushrooms, eggplant, red onion, squash) served over brown rice, salad, whole wheat French bread


Breakfast: oatmeal, almonds, dried fruit

Lunch: leftover chili

Dinner: sweet potato, black bean, and corn hash; salad; whole wheat French bread


Breakfast: fresh melons, raw almonds

Lunch:  fried rice with vegetables

Dinner: pasta tossed with homemade pesto (fresh parsley, fresh garlic, pine nuts, walnuts, extra virgin olive oil), mushrooms, and roasted red peppers; salad; garlic bread made from whole wheat French bread brushed with olive oil and sprinkled with garlic.


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