My church, Light & Life West, is participating in corporate consecration. One part of this is the congregation committing to a 21-day Daniel Fast. For those of you who are not familiar with the Daniel Fast, we basically don’t eat meat, sugar, caffeine or most dairy for the entire fast. Knowing that I am a barbecue man, you can guess that this is especially difficult for me, because I deal with meat everyday (and Lord knows it smells good).
My challenge will be to come up with recipes that will be tasty, healthy and comply to the rules of the fast. No small feat.
My first recipe whole wheat spaghetti with portabella mushrooms and spinach. This is a very fresh tasting dish and I think you will be surprised by how easy it is.
1 box (1lb.) of whole wheat spaghetti
1 red onion, chopped
1 green bell pepper, seeded and chopped
2 large portabella mushrooms (renove stems and cut into bite-sized chunks)
2 cups of fresh spinach
2 tbsp minced garlic
1 tomato, chopped
1 tbsp + 1 tsp kosher salt
1 tbsp black pepper
1 tbsp Italian seasoning
4 tbsp Extra Virgin Olive Oil (EVOO)
2 tbsp Balsamic Vinegar
Prepare pasta as directed on Package. Drain and return to the pot.
In a large skillet, pour in 2 tbsp. of EVOO over medium heat. Add the onions and bell pepper. Cook until they are translucent (almost see through), stirring frequently.
Add the mushrooms, spinach and garlic to the skillet. Cook until the mushrooms soften and the spinach wilts. This should be 2-3 minutes. Keep stirring!
Add 2 tbsp. each of Kosher Salt, Black Pepper and Italian Seasoning. Also add the balsamic vinegar and the tomatoes. Stir enough to mix well and warm up the tomatoes.
Pour everything in the skillet into the pot with the pasta. Add the rest of the EVOO and toss.
Serve and eat!
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