Easy High-protein Breakfast Stir-fry for the Daniel Fast

Sometimes it can be hard coming up with good breakfasts on the Daniel Fast, especially if you are used to eggs. I made what I thought was a delicious breakfast and it was quick.

1 tablespoon olive oil 

1 medium onion, sliced

1/2 green pepper, chopped

1 cup firm tofu, diced in bite-sized pieces

  garlic salt to taste

  Italian herbs to taste

Heat a skillet over medium heat. Add oil and heat for a couple minutes. Add the onions and green peppers and stir fry for 2-3 minutes. Add tofu, garlic salt and Italian herbs. Continue to cook until vegetables are soft.

Makes two servings.

This was so tasty. The tofu is about the same consistency as egg whites and it soaks up the flavors of whatever it’s being cooked with. Very easy, tastes great, and lot of protein.

Daniel Fast Breakfast – Muesli

Originally developed in the late 1800’s by Swiss nutritionists, museli is a delightful cereal made of whole grains, dried fruits, nuts and seeds. It’s easy to make (1/2 cup museli with 1/2 cup water, bring to a boil and then simmer for 2-5 minutes).

I use Bob’s Red Mill Old Country Style Museli which is an Oregon company, so I am not sure if it available all over the country (I live in Washington State). But there are other companies that make museli if you can’t find Bob’s.

Museli is also great as a cold cereal with soy milk or applesaucse. I like mine cooked and plain, somtimes with a little soy milk.

Zoom for Breakfast on the Daniel Fast

Zoom, zoom, zoom! It’s a great hot cereal that’s been around for decades! Made by Krusteaz (the pancake folks), the cereal is 100% whole wheat. It’s the only ingredient and cooks in less than 2 minutes after the water boils!

I actually like this very inexpensive cereal. The box I just opened cost me $1.68 and contains 14 servings! That’s a pretty good deal in my book. After the cereal is cooked, I just scoop it into a bowl, add some raisins and sometimes a little soy milk. That’s it!

You could also sweeten the Zoom with chopped up sweet apple or apple juice, apple sauce or some other fruit. You might also want to add some cinnamon.

Brown Rice and Apple Breakfast

Hi, Susan:

I have been thoroughly enjoying the posts on your Daniel Fast website and am pleased to share with you a discovery I made just this morning for breakfast (this is for an individual serving):

1 cup cooked brown rice
fresh apple (cut up into bite size pieces – to taste)
raisins (to taste)
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 teaspooon 100% pure edible coconut oil

Mix all the ingredients together in a microwave-safe bowl (except the oil), heat for 2 minutes. Add oil, stir and Eat! It is delicious!

You could probably add soy milk to this, but I don’t like soy milk so I didn’t and it was just as tasty (and filling! 🙂

Thank you for this opportunity to share and for your awesome ministry.

God Bless!

Renee Hastings
a.k.a. Daniel Fast Blog Friend

Potato, Tofu and Green Onion Scramble

This recipe takes some time, but it’s a great breakfast meal for weekends on the Daniel Fast. You will need a blender or food processor; plus a baking dish.1/4 cup olive oil1 onion, finely chopped

4-5 green onions, chopped with the green and white parts separated

4 cloves garlic, minced

2 medium potatoes, shredded (or 2 cups of frozen shredded potatoes)

2 tsp. salt, divided

1/2 tsp. pepper, divided

2 lb. firm tofu

2-3 Tbsp. soy sauce, to taste

Preheat the oven to 350°F.

1. In a large skillet, heat the olive oil over medium heat. Add the onion and the white part of the green onions and sauté for 2 to 3 minutes.
2. Add the garlic and heat for another 30 seconds.
3. Increase the heat to medium-high and add the potatoes, 1 tsp. of the salt, and 1/4 tsp. of the pepper. Cook for 10 to 15 minutes, flipping the potatoes regularly until they are well-browned.
4. Blend the remaining salt and pepper, the tofu, and soy sauce in a food processor until they are creamy.
5. Pour creamy mixture and the green part of the green onions over the fried potatoes and mix. Pour this mixture into a large, oiled pie or tart pan.
6. Bake for 30 to 40 minutes or until the center is firm. Allow the frittata to cool for 10 minutes then invert onto a serving plate.

Yield: 4 Servings