YES, IT WORKS! But for what?
It works for spiritual fasting. It enables healthy weight loss. It helps eradicate cravings! It helps cleanse your gi tract.
The Daniel Fast Exactly
“In those days I, Daniel, was mourning three full weeks. I ate no pleasant food, no meat or wine came into my mouth, nor did I anoint myself at all, till three whole weeks were fulfilled.” Daniel 10:2, 3
The Daniel Fast is a healthy and nutritious way to eat. If you have special dietary needs, you should consult your health professional before you start this fast. You can modify the fast to meet your specific health requirements if needed.
Use this guide when preparing menus, choosing recipes and shopping for your Daniel Fast meals.
During the Daniel Fast you will not consume any sugar or sweeteners of any kind, nor will you have any caffeine or artificial chemicals. Many people experience a physical detox during the first few days of the fast including headaches, fatigue, leg cramps and other typical symptoms. You can reduce these effects by weaning yourself from these foods before the fast begins and also by drinking at least 1/2 gallon of filtered water each day before, during and after the fasting period. Anytime you have concern about symptoms you may experience, be sure to contact your health professional. Fasting should never be harmful to the body!
Foods You Can Eat During the Daniel Fast
Foods To Avoid on the Daniel Fast
Here is My Story on The Daniel Fast
Living only on water, vegetables, fruit, and whole grains, seems hard, but once I focused on what I could eat and not on what I couldn’t it was easy. I happened to be the only person I know to actually gain weight on the Daniel Fast. My girlfriend lost weight and felt 10 times better. She had stomach issues and low energy before the fast. I had a few personal training clients on this fast, and one of them lost 13 pounds. Let me repeat this, this client lost 13 pounds on a 21 day fast! So not only is this a great spiritual fast, but it is also a way to clean up your diet, find health, discover nutrition, and enjoy fitness.
A Few Recipes From a Friend
Recipe: Indian-Inspired Roasted Butternut Squash
Yield: 6 servings
6 cups peeled and (1/2-inch) cubed butternut squash (about 2 medium squash).
1 tablespoon olive oil
1/4 cup golden raisins
1 tablespoon honey
1/2 teaspoon Madras curry powder
2 tablespoons minced fresh cilantro
1. Preheat oven to 500 degrees. In bowl, toss squash with oil; season with salt and pepper.
2. Place squash in a single layer on rimmed baking sheet. Bake in preheated oven for about 10 minutes or until tender and starting to caramelize.
3. Remove from oven; toss squash with raisins and remaining ingredients. Serve immediately.
Nutrition information (per serving): 144 calories, 19 percent of calories from fat, 3 g fat, 1.4g saturated fat, 5mg cholesterol, 30 g carbohydrates, 1.5 g protein, 68 mg sodium, 3.4g fiber
Recipe: Roasted Rosemary Potatoes
Yield: 4 servings
6 large Yukon Gold potatoes, washed, dried well
2 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons chopped fresh rosemary leaves, stems discarded
Optional: 2 tablespoons butter
1. Preheat oven to 400 degrees. Cut each potato in half lengthwise, then slice each half into 3 long wedges.
2. Place large, deep skillet on medium-high heat. When hot, add olive oil. Fry wedges until golden brown, turning them with the spatula, about 5 minutes on each side. Remove from heat and using the spatula, transfer the wedges to rimmed baking sheet. Season with salt, pepper and chopped rosemary.
3. Bake wedges for 40 to 50 minutes or until golden brown and fully cooked through. If desired, add the butter to the baking sheet and swirl sheet around until the butter has melted and wedges are coated. Remove from heat and serve immediately.
Nutrition information (per serving, without butter): 157 calories, 18 percent of calories from fat, 3 g fat, 2.8g saturated fat, 5 mg cholesterol, 30 g carbohydrates, 5 g protein, 400 mg sodium, 2.5 g fiber
Recipe: Roasted Root Vegetable Medley
Yield: 6 to 8 servings
1/2 pound parsnips
1/2 pound carrots
1/2 pound turnips
1/2 pound sweet potatoes
6 medium shallots, peeled
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
2 tablespoons fresh rosemary leaves (removed from stems)
1 head garlic, broken up into cloves, smashed but skins left intact
Freshly ground black pepper to taste
1. Preheat the oven to 400 degrees.
2. Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
3. Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
4. In large bowl, toss parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Place on two rimmed baking sheets (or one 9-by-13-inch baking pan) and roast for 20 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.
Nutrition information (per serving): 54 calories, 28 percent of calories from fat, 2 g fat, 1.8 g saturated fat, 2 mg cholesterol,11 g carbohydrates, 2 g protein, 32 mg sodium, 5 g fiber
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