Todd's Daniel Fast: And so it begins...

Today was day 1 of the Daniel Fast. We should go back to yesterday to catch up on things. Bekah and I did a lot of prep yesterday. While shopping, we got a great deal on bell peppers and kale. We chopped the kale up and threw it all into zip locks. I read online that you can blanch it and then freeze it and it's just as good as when you got it so that's what I'll be doing tomorrow. We also chopped up most of the bell peppers and froze it for later use. I chopped a few bell peppers in snack size pieces that will be good to dip in the hummus when I make it the next few days. To get ahead of the game, I chopped up all the bell peppers that I used in tonight's dinner of Tofu Fajitas. Were saving time and getting ahead of the game whenever possible. Yesterday I also made a batch of Oatmeal Breakfast Bars and Date Honey. The recipe for the Date Honey is on the Ultimate Daniel Fast website. I'll post the bars here. We got up today and had the Oatmeal Bars for breakfast along with a little fruit. For lunch we had a delicious salad with a homemade olive oil and vinegar dressing. I made us popcorn for a snack and we had Tofu Fajitas with homemade beans and brown rice for dinner. All in all, today was a pretty successful first day.

Here's the info on the Daniel Fast we got at church today:

Oatmeal Breakfast Bars

(this is based on the recipe from the Ultimate Daniel Fast site)

3 cups old-fashioned rolled oats

3 cups unsweetened almond milk

1 cup unsweetened applesauce

1/2 cup chopped dried apricots

1/2 cup chopped dates or raisins

(you can use any combination of dried fruits to total the 1 cup)

1/2 cup chopped pecans, walnuts, almonds, or whatever kind of nuts you want
1 teaspoon cinnamon

1/2 teaspoon salt

Preheat oven to 350 degrees. Put all ingredients in a large bowl and mix well. Transfer to an 9x13 inch baking dish that has been lightly rubbed with olive oil. Pour oatmeal mixture into dish and bake 50 minutes or until slightly browned and crispy on top.