Well, church, this is day two of the corporate fast and this morning I woke up with my stomach growling and a really bad headache. Not a good way to start my day, but pretty normal for the second day of a fast. I started my bible reading and began to pray, but soon after just had to rest because of my throbbing headache.
I just wanted to share all this because this is normal for the beginning of a fast. Your body is experiencing some detox symptoms, hence the hunger pains, fatigue, cramping, headaches, etc. It’s not always easy to read the Word and pray when you are going through this, but know that it’s normal and will subside several days from now and your body WILL adjust.
So don’t feel bad and don’t quit. This all will pass! Keep your focus and purpose in your heart that you will not compromise and you will do this with God’s help! “My grace is sufficient for you, for My strength is made perfect in weakness” (2 Corinthians 12:9). To help you out, here are a couple of links where you’ll find great vegetarian recipes:
Has over 590 recipes for you to choose from. Just make sure they comply with the Daniel Fast.
There is a Walnut Avocado Fettuccine recipe on this website that one looks great to me since I love avocados! Remember if you are making any pasta dishes, just make sure they are whole wheat or whole grain. Also, if you’re looking for a list of allowable foods, check out their Daniel Fast Foods List.
Finally, here’s a recipe that is a favorite for our family that we make on a weekly basis. I hope you like it as much as we do!
Chili Beans Over Rice
- 1 1/2 c long grain rice
- 1 tsp olive oil
- 1 c onion, finely chopped
- 1 can (15oz) pinto beans
- 1 can navy beans
- 1 tsp bottled minced garlic
- 1 can (14 1/2 oz) chili style chopped tomatoes
- 1 can black beans
- 1 can (4 1/2 oz) chopped green chilies
- 1/8 tsp chili powder
- 1/4 tsp cumin powder
This recipe needs to be doubled for larger families. Also chili powder and cumin can be increased according to your preference. If you can’t find chili styled chopped tomatoes, use any chopped tomatoes with green pepper, chilies and seasonings added like Rotel. Choose mild or hot green chilies, according to personal preference.
Cook rice. Meanwhile, heat oil in a 4 quart or larger pot over medium high heat. Add chopped onions and stir and cook 2 minutes or until onions begin to brown on edges. While onions cook, drain and rinse pintos and navy beans in a colander.
Add garlic to the pot along with tomatoes with juices, black beans with juices, drained pinto and navy beans and green chilies with juices. Gently stir in chili powder and cumin if using. Lower neat to medium low and stir from time to time to thoroughly heat through while rice finishes.
When rice is done, divide it among six serving plates and top with a generous portion of beans.