For a church potluck, I wanted to make sure there was food everyone could eat -- even if they were following a certain eating plan. We decided to bring salads and fruits. I found these recipes on www.UltimateDanielFast.com. They are so yummy and filling I felt satisfied after eating only servings of these dishes plus some fruits and salad other people brought to share.
The Cinnamon-Raisin Carrot Salad is so sweet, I didn't crave a dessert after dinner. And it is light and refreshing ... it's not heavy like the version that has a mayo-based dressing.
I will definitely be adding these to my repertoire of recipes for side dishes. They are easy to prepare, inexpensive and great-tasting. The ingredients are common ones that can easily be found locally in season, if that's something you do.
All credit for the recipes belongs to www.UltimateDanielFast.com. I took the photos. I will also visit that website for more recipes in the future. I may even spring for the blogger's cookbook. The Kindle version is just $2.99 in July. I only wish the recipes on the blog included nutrition information (I don't know if it's included in the cookbook.) I track calories with MyFitnessPal and I had to calculate each recipe's calories per serving by entering ingredients and serving size.
Cinnamon-Raisin Carrot Salad
2 cups shredded carrots, peeled
1 cup shredded red cabbage
1 apple, cored, unpeeled, cut into 1-inch matchsticks (about 1 ½ cups)
½ cup raisins
¼ cup chopped pecans
2 tablespoons raw sunflower seed kernels
1/3 cup unsweetened apple juice
1 teaspoon cinnamon
Mix carrots, cabbage, apple, raisins, pecans, and sunflower seeds kernels in a large bowl. In a smaller bowl, add apple juice and cinnamon. Use a whisk to combine, and pour over carrot mixture. Stir well to coat. Place in refrigerator 1-2 hours or until cool. Serve chilled.
Yield: 10 servings (serving size: ½ cup)
Yukon Vegetable Bake
1 pound Yukon Gold potatoes, unpeeled and cut into ½-inch cubes
1 cup fresh corn kernels (about 2 ears)
2 tablespoons extra-virgin olive oil, divided
¼ teaspoon dried basil
½ teaspoon salt
1/8 teaspoon pepper
1 cup thinly-sliced onion, sliced pole to pole (see Recipe Notes)
2 cups chopped zucchini, unpeeled, cut into ¼-inch rounds
2 cloves garlic, minced
Preheat oven to 425 degrees. Mix potatoes and corn in a large bowl. Add 1 tablespoon olive oil, basil, salt, and pepper. Stir well. Place on an 11 x 17-inch baking sheet. Bake about 25 minutes or until potatoes are tender, stirring halfway through cooking time.
When potatoes have about 5 minutes of cooking time remaining, heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion slices and zucchini. Cook until vegetables are slightly browned. Stir in garlic, and cook about 30 seconds, stirring constantly so garlic doesn’t burn. Add potatoes and corn. Stir well, and cook another 5 minutes before serving.