Daniel Fast Taco Salad

Now this post is a little controversial as to whether or not it is actually Daniel Fast approved. Here’s the thing, the veggie crumble has a tiny bit of sugar in it and also yeast extract (I’m not sure if that’s ok to have or not but I doubt it). That means that it’s technically not Daniel Fast approved. However, I decided before I did my fast that I was going to still eat veggie crumble because it would add some variety to my food choices and I really didn’t think it was a big deal that it had sugar in it. I’m sure some brands probably don’t have sugar but I couldn’t find one in our grocery store. Secondly, it’s questionable whether or not you’re allowed to have tortilla chips. The ingredients in the chips I had are whole yellow corn, sunflower seed oil, and salt. All of those things are Daniel Fast approved items. However, some people say that you can’t have anything deep fried on the fast because Daniel gave up any “luxury” foods. This makes sense, you don’t need to be deep frying your veggies on the fast. I also don’t think the point of the fast is to find items like potato chips that have Daniel Fast approved ingredients and live off of those for 21 days. However, I decided that I would eat these tortilla chips on the fast and I didn’t feel that there was anything wrong with that. But that’s just me! I’ve done the fast before without eating veggie crumble and tortilla chips and it was fine too.

All that to say, here’s Daniel Fast Taco Salad! This taco salad is really delicious and super quick and easy to make. It can be modified however you want. I used peppers, salsa, cucumbers, and veggie crumble as topping but you could add chopped tomatoes, lettuce, etc.

Makes 1 serving


1/2 cup veggie crumble

1/2 bell pepper

11-15 Tortilla chips

1/4 cup chopped cucumber

1 tsp. olive oil



Chop up the bell pepper into small matchstick pieces. Put the olive oil in a skillet on high heat. Add the peppers, maybe sprinkling on some cajun spices, or homemade taco spices. After the peppers are cooked (they should be softened and look blackened), add the crumble to the pan. Saute until the crumble is cooked, about a minute, and remove peppers and crumble from the pan. Place the them on a plate that has the tortilla chips spread out on it. Then add the chopped cucumbers and salsa. Enjoy!


*Many salsas have sugar added to them. Make sure that you find one without. I used Tostitos brand medium heat salsa. Delicious!

I shared this on Tasty Tuesdays!


Daniel Fast Chile

Here was my thought process: it doesn’t really matter if you use real beef or not in chile because it should taste pretty much the same, right? WRONG. My mom’s chile is one of my all-time favorite foods…it’s so delicious and actually very simple to make. It has beef, spicy v8 juice, pumpkin*, and spices.

*I don’t know why everyone freaks out about the pumpkin. Gah! Pumpkin in chile??? The horror! So now we just don’t tell people that there’s pumpkin in the chile. And everybody eats it. And loves it. And never suspects.

I made this Daniel Fast approved by using veggie crumble instead of beef. Now this chile certainly didn’t taste horrible but it just didn’t live up to my mom’s. It could have been because she doesn’t have a written recipe for her chile so I could have estimated different ratios that affected the flavor. Or the fact that I used fake meat. Or both. Also, when I usually eat chile, I put in tons of cheese and eat it with corn bread. Mmm corn bread…Neither of which I could have with this. I ate it with corn chips and it was pretty good…just had an interesting flavor to it.

Now that I’ve given this glowing reviews, I’m sure you’re dying to make it! Mainly I’m just posting this to give ideas for people who are going to go on the fast.

Looks life beef right? Oh how deceiving…

Yes I realize that this picture is very unattractive. I forgot to take the picture until I was like halfway done with eating it and then I didn’t really put any effort into making it look nice. But chile isn’t supposed to be pretty, right?


2/3 bottle of spicy V8 juce

2/3ish can pumpkin puree (not pumpkin pie filling!)

1 package (12 oz) veggie crumble

Spices such as oregano, cumin, chile powder. (Use however much you want of each…experiment!)


Brown the crumble in a pan. Add all the ingredients to a big pot and let it cook for a while..I started mine in the morning and ate it for dinner. That’s just so the spices and everything can meld together.

Eat with tortilla chips.

Daniel Fast Smoothies

On the Daniel Fast, you’re only supposed to drink water. However, this website that’s all about the Daniel Fast and what you can/can’t eat says that smoothies are ok as long as they’re used as a “meal replacement.” Well ok then! I made a lot of smoothies while fasting. They’re easy to make, good for you, and really delicious. The fun part is that you can make tons of different variations.

Here are some ideas for smoothies:

Strawberry Banana

  • 1 cup frozen strawberries
  • 1 banana
  • Splash of unsweetened plain almond milk

Peanut Butter and Banana

  • 2 bananas
  • 1 tbs natural peanut butter
  • A bunch of ice cubes

Peanut butter and Strawberry

  • 1-2 cups frozen strawberries
  • 1 tbs natural peanut butter
  • A splash of unsweetened plain almond milk

Mango Smoothie

  • 1 fresh mango, chopped and frozen or just buy frozen mango
  • A splash of unsweetened plain almond milk

So yeah! There are a ton of different things you can do. Most of the smoothies above make 2 cups of smoothie so you can either have one large smoothie or two smaller ones :)

Daniel Fast Lettuce Wraps

I really like the lettuce wraps at PF Changs..if you’ve never had them you should try them! I decided I would make lettuce wraps while fasting. I think they turned out ok but if I made them again I wouldn’t use any onion and I would probably put more cajun spices in there (i’m obsessed, I know). This recipe is supposed to be for one person but there was plenty of filling left over.

Makes 2-4 lettuce wraps (depending on how much filling you put in each one)


1/2 cup prepared quinoa

1/2 cup veggie crumble

1/2 bell pepper, chopped into small matchstick pieces

1/2 onion (optional), chopped into small skinny pieces

1-2 tsp olive oil

Cajun spices, or any other spices you want to use



Get your lettuce ready. Saute the chopped onion and pepper in some olive oil until they’re soft. Pour the quinoa and veggie crumble into the pan and saute until the crumble is cooked. Remove everything from the pan and put in a bowl. Spoon the mixture into the lettuce, add some salsa, roll up and eat!

Potato Wedges and Veggies

Hello! It’s been a while since we spoke last! How ya been?

Good? Well I’m glad to hear it! How have I been? Oh so nice of you to ask! I’ve been doing pretty well although the past week and a half have been a little rough! Why you ask? Gosh you are so considerate! Well I haven’t been feeling very good. I had several days with really bad migraines which was just blaaahh. But I upped my dosage on one of my medicines and have been doing well since then! But then my darling youngest sister started Kindergarten (I can’t believe she’s so old!) and those Kindergarten germs got her sick aaaaand then she got me sick. So I’m still recovering from a really bad cold.

I also haven’t posted because school has been crazy. I have had so much work to do and it’s been pretty overwhelming. I think I’m getting the hang of it though and I’ve done well on my tests and stuff so far! The whole college application thing is really freaking me out! I should just get it over with…in all my spare time…ha. ha.

I have been cooking a lot the past week and a half because of the Daniel Fast. I don’t know why I haven’t been taking pictures of the meals I make! I’ll be better about that. The fast has been going fine. I feel like I haven’t gotten much out of it but I blame not feeling good. However I have invented several new recipes that I love! And they’re really healthy. The first week of the fast was super easy. I was like “hey! I could eat like this all the time!” but right now I just want a huge bowl of homemade chicken noodle soup made with angel hair pasta. Mmm….pasta.

Anyways….one of the things I’ve made is potato wedges with Cajun spices. I put Cajun spices on everything because I like them and also because I don’t know what other spices to use. Along with the potato wedges I had tomato and cucumber slices and some sauteed peppers (seasoned with Cajun spices of course :PĀ  )

I’m planning on writing a post more about the Daniel fast soon, including what kinds of foods you can eat and some more recipes. Hope you are all doing fantastically!

This recipe is for one serving so take that into account if you want to make more! Chop up one small potato and toss with a tsp of olive oil and 1/2-1 tsp of Cajun spices, depending on how spicy you like things.

Spread the potatoes out on aluminum foil placed on a cookie sheet. Preheat the oven to 425 degrees. (Oh! Our oven got fixed!!!! It takes a bit longer to preheat but now it doesn’t just randomly shut off!) Bake the potatoes for like 10 minutes and then use a spatula to flip them over. Bake them for another…8 minutes? It really just depends on how big your pieces are and how accurate your oven is..just watch them :)

Cook up those bell peppers! I just used about 1/4 of a pepper for this since I was just making it for me. Chop up some other veggies that you like and put them all pretty like on a plate!

Makes 1 serving


Olive Oil



Cajun Spices


Preheat your oven to 425 degrees. Cut up your potato into small, evenly sized pieces. Put them in a bowl and toss with 1 tsp olive oil and 1/2-1 tsp Cajun spices. Place potatoes on an aluminum foil covered cookie sheet and bake for 10 minutes. Take them out of the oven and flip the potato pieces. Put them back in the oven for 8-10 minutes, or until crispy.

If you want to make the peppers just chop up a bell pepper into small pieces (I used 1/4 of a pepper). Put some olive oil in a skillet and throw the peppers in there along with some Cajun spices. Cook on high heat until blackened and soft.

Serve with other veggies you like!

**UPDATE** My parents actually made this for dinner and we had the potatoes along with sauteed portabella mushrooms, onions, and bell peppers. It was delicious!

Taco Pasta…and no comments on the thing that didn’t happen today.

I’m not going to talk about that…thing…that happened today. Maybe tomorrow. But talking about it now would make it real. And it would mean that summer is…over. Sniffle.

So instead I’m gonna share what I made for dinner last night. It was delicious! I will totally make this again. What is taco pasta? Think hamburger helper on steroids…mmm steroids.

Ha. ha. Just kidding.

You will need some Ro-tel for this pasta! I used one can of tomatoes with habaneros and one with green chilies. I like food to be spicy! But it really wasn’t very spicy. Next time I think I’ll use two cans of the habaneros.

Sometimes I think I freak out about things that don’t need freaking out about. For example, I bought shell pasta. But the box said “salad shells” and I’m going “oh my gosh…I’m not making salad…is this still going to be ok?????” turns out, it’s just normal pasta.

Also, in all the movies and stuff people are always crying when they chop up onions. Like it’s the classic thing for character Anna to have tears in her eyes and Anna’s friend, Suzy, will be like “Why are you sad? I knew you loved Fernando!” And Anna’s like “No! I’m just chopping onion!” But really they are crying because Fernando, her Spanish love, just returned to Spain to be with Isabella, the beautiful flamenco dancer. All that to say, I was flipping out while chopping the onion because I thought I was gonna start crying. But I didn’t. Anticlimactic much?

Put the onions and a pound of beef in a large skillet and cook until the meat is browned. Then drain the extra fat. Add the Ro-tel and taco seasoning and let simmer for like 5 minutes. While you’re doing this, the salad shells should be cooking. You don’t have to use salad shells. You can use any small pasta. But I liked the shells because the meat and all that stuff goes in the shells and it’s all yummy.

Then you add the cream cheese, sour cream, and pasta. Mix it until it’s all mixed! Then put some shredded cheese on top and wait until it melts. Then eat. It’s so delicious!

This is really filling! It makes a TON which is great because there were lots of leftovers. And it’s really easy to make. I would definitely recommend this!


16oz (dry) small pasta

1 lb ground beef

1 small onion, chopped

2 ten-ounce cans of Ro-tel, slightly drained

2 packets taco seasoning

8oz cream cheese

1 cup sour cream

Shredded cheese (however much you want)


Boil a large pot of water and cook the pasta according to the package directions. Drain and reserve 1 cup of the pasta water and set it aside.

In a large skillet, cook the ground meat and onion over medium-high heat until no longer pink. Once the meat is cooked through, drain off the excess fat. Mix in the ro-tel and taco seasoning and let it simmer over medium heat for about 5 minutes. Add in the cream cheese and sour cream and stir until mostly blended. Now add the pasta and mix it all up. Add the pasta water if you think the sauce is too thick…I didn’t need it. Keep stirring until it’s all blended, adding salt and pepper if you feel like it! Top this with some shredded cheese and cover with lid just until the cheese is melted.

And then eat it! Lots!

Pioneer Woman Lasagna

I have not enjoyed the weather lately. It’s all gross and overcast and stormy. Don’t get me wrong, I love storms. But if it’s going to be all icky outside, it might as well really storm. I don’t like this sprinkling nonsense. This sort of weather makes me all tired and lethargic. I just want to curl up in my flannel pajamas and eat soup and drink hot chocolate and watch movies. I realized today that I haven’t done something I really wanted to do this summer- try to bake chocolate chip cookies in the car! And now I’ve missed my chance because it’s going to be all rainy and cold (hem high 80s) until school starts! Hopefully the end of August or September has some more sunny 100+ days so I can make those cookies. Anyways…

The other night I decided I was going to make dinner and I was looking through recipes, trying to decide on what to make. I finally decided to try Pioneer Woman “Best Ever” Lasagna. I’ve always loved lasagna- I used to make it with my grandpa. Pioneer Woman recipes rarely disappoint (her best ever chocolate sheet cake is my absolute favorite!) but I wasn’t crazy about this lasagna. I really think it comes down to personal preference, though. My family likes lasagna with more noodles and not quite as much sauce and stuff. This lasagna had only 2 layers of noodles and a ton of meat and cheese. If I made this again, I would definitely do 3 layers of noodles with the same amount of filling. I still love Pioneer Woman even though we have different tastes in lasagna :)

I would definitely make some changes if I made this again. Like I said, I would do 3 layers of noodles instead of 2. I would also use fresh grated Parmesan instead of the canned kind which she called for. I would also use crushed canned tomatoes instead of whole- I’m not a fan of huge pieces of tomato so when I was making this I just crushed them up myself while they were cooking in the pan.

Brown the meat:

Add some tomatoes and stuff:

Let simmer for 45 minutes:

Make the cottage cheese mixture (looks and sounds gross but it really isn’t, promise):

Noodles! I was so hungry when making this that I ended up eating half a banana and peanut butter. And then I was still hungry so I started eating one of the extra noodles. But it was gross.

Start layering!

I thought it was neat that pioneer woman uses sliced cheese instead of shredded. I don’t think there’s much difference in taste but it was neat.

Sprinkle it with cheese:

And enjoy!

Pioneer Woman Lasagna:


  • 1-1/2 pound Ground Beef
  • 1 pound Hot Breakfast Sausage
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 3 cups Lowfat Cottage Cheese
  • 2 whole Beaten Eggs
  • 1/2 cup Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound Sliced Mozzarella Cheese
  • 8 Lasagna Noodles for 2 layers or 12 for 3 layers
  • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.

In large skillet or saucepan, combine ground beef, sausage. Cook over medium-high heat until browned. Drain half the fat. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes.

While that’s simmering, in a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.

Bring a pot of water to boil with the olive oil and salt. Cook lasagna noodles until al dente.

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top with extra Parmesan.

Put it in the oven at 350-degree for 20-30 minutes, or until top is hot and bubbly.

Pioneer woman also says you can freeze it or refrigerate (for up to two days) instead of baking it right away.

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