Daniel Fast Snack Options

Hey everyone!  Here are some snack ideas for you to choose from!

Hummus – you can make it fresh or just buy it at the store. 🙂

2 (15-ounce) cans or 4 1/3 cups cooked Garbanzo Beans (rinsed & drained)
3 Garlic Cloves (peeled & minced)
1/4 cup Lemon juice
2 tbsp Sesame Tahini (sesame paste)
1 tsp Ground Cumin
1 tsp Paprika
1/2 tsp Lemon Zest (finely grated)
1/2 tsp Salt


  1. Combine beans, garlic, lemon juice, tahini, cumin, paprika, lemon zest and salt in a food processor with the metal blade or in a blender.

2. Process until smooth.

3. Serve with vegetable to dip hummus in (celery, carrots, cucumber, broccoli, cauliflower, etc.)


Guacamole – you can make it fresh or just buy it at the store.

 2 ripe avocados
1 minced garlic clove
1 tsp coarse salt
2 seeded and diced plum tomatoes
2 minced jalapeño chiles
1 minced small red onion
1/2 cup fresh cilantro
3 or 4 Tablespoons fresh lime juice



  1. Pit, dice, and peel 2 ripe avocados.

2. Gently mash in a medium bowl with 1 minced garlic clove and 1 tsp salt.

3. Mix in 2 seeded and diced pun tomatoes, 2 minced jalapeño chiles, 1 minced small red onion, 1/2 cup chopped fresh cilantro, and 3 to 4 tablespoons fresh lime juice.


Any kind of nuts or trail mix

All Natural Juices

Raw Vegetables

All Fruits

Natural Peanut Butter




Kale chips


  1. Rip (washed) kale into bite sized pieces (no big stems).
  2. Coat with olive oil (about 2 tbsp).
  3. Salt to taste.
  4. Bake at 350 for 8-10 minutes or until CRISPY but not brown.
  5. You have to make these and eat them. Cannot store them or they become soggy.


Oven Roasted Broccoli

4-5 pounds (or 2 large batches) broccoli cut into florets
6 1/2 tbsp extra virigin olive oil
1/2 tsp kosher salt
1/2 tsp pepper
4 garlic cloves
1 lemon juice
3 tbsp toasted pine nuts (optional)



  1. Preheat oven to 425

2. Take 4 to 5 pounds of broccoli (two large bunches)

3. Cut into florets (Relatively big ones.)

4. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper.

5. Now add 4 garlic cloves that are peeled & sliced & toss them in.

6. Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

7. When it’s done, take it out of the oven, zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (Optional)