Rick Warren - The Daniel Plan Cookbook Healthy Eating for Life

O n a typical summer morning when I was growing up, I would find my mom in the kitchen preparing all sorts of fruits and vegetables that we had picked from our garden. We lived on five acres, and my dad was an organic farmer before organic farming became an in-thing. As a sixth grader, I remember reading his monthly Organic Gardening magazine.

My mom always cooked with fresh ingredients straight from the garden. She would can, pickle, and freeze foods such as corn and strawberries and give away the rest.

As a result, one of my favorite things to do now is gather my kids and grandkids to cook and grill fresh food from our garden. Last year, even as a busy pastor, I grew fifty-eight varieties of vegetables and ten varieties of fruit trees. There is nothing better than homemade salsa and grilled veggies that were just picked

Over the years, gardening not only has provided our family with fresh, nutritious food, but has also cultivated my appreciation for what God provides. Gods intention from the beginning (see Genesis 1:29) was to provide us with real, whole food the kind of food that allows us to stay healthy and live fully. God loves variety, and I see that in the abundant harvest of seasonal fruits and vegetables we get to enjoy.

When Kay and I got married, we were a great match because, for one thing, I love to eat and she loves to cook. Kay is an incredible baker, and in this cookbook you will see some of our family favorites.

In this cookbook you will find a menu of American classics that dont compromise taste and that will help you live healthier and give you energy to fulfill your God-given purpose. Food is one of the great ways to create fellowship and build relationships. So gather your friends and family and enjoy each other around the table. Get back in your kitchen, and rediscover how easy it is to cook fresh, delicious whole foods. God bless you.

Pasta

2 medium zucchini

Sauce

cup water

1 tablespoon raw honey

2 Roma tomatoes, roughly chopped

2 sun-dried tomatoes

1 red bell pepper

cup fresh basil leaves

3 tablespoons extra-virgin olive oil

1 teaspoon kosher or sea salt

Topping

cup Kalamata olives, pitted and chopped

cup diced Roma tomatoes

cup finely chopped broccoli or red bell peppers

4 tablespoons grated Parmesan cheese (omit for DF)

N oodles can be a high quality meal when made from zucchini! Full of fiber, vitamins, and minerals, and naturally hydrating, zucchini make a great stand-in for more traditional pastas. Use this recipe as a base for your next pasta bar or as a Daniel Plan alternative at your next dinner party or potluck. This dish works nicely as a standalone entre but also makes a great side dish for fish and chicken.

24 servings

With a mandoline, vegetable peeler, or a vegetable spiralizer, thinly slice zucchini into long julienne strips to form thin noodles. A mandoline set on the julienne blade is the easiest tool to use for this. Put the noodles in a large mixing bowl then set aside.

Combine all sauce ingredients in a blender (liquids first makes for an easier blend), and blend on high until smooth.

Pour the sauce over the noodles, and toss well until evenly coated. Top each serving with even portions of the toppings, and enjoy immediately.

Optional: Prepare the noodles, sauce, and toppings in advance and store separately in the refrigerator for up to 5 days. Then for best results, when you are ready to enjoy, leave the items out until they warm to room temperature.

TIP If you plan to purchase a mandolin for easy, quick vegetable slicing, look for one with sturdy grips on the bottom and a rotating blade. The device also comes with a guard to protect your fingers. One trick is to purchase a gardening glove, and wear it when using a mandolin so you can get the most pieces out of each vegetable.

1 small grilled or baked chicken breast

1 head romaine lettuce, chopped

1 cup grape tomatoes, sliced in half

1 avocado, diced

4 hard-boiled eggs, cut into quarters

8 pieces turkey bacon, cooked crispy and crumbled

4 ounces crumbled feta cheese

Homemade Ranch Dressing (below)

T he Cobb salad is an American main dish. Try this Daniel Plan version with lean turkey bacon and feta cheese.

4 servings

Dice chicken breast into -inch cubes.

Divide the lettuce onto 4 plates, then top with the chicken, tomatoes, feta, and avocado. Sprinkle bacon crumbles onto each salad.

Drizzle ranch dressing over salad. Place egg wedges on the outer rim of each plate.

cup organic or vegan mayonnaise

2 tablespoons water

1 tablespoon lemon juice

2 cloves garlic, minced

1 tablespoon minced fresh basil

teaspoon minced chives

Kosher or sea salt

Black pepper

B esides ketchup, ranch dressing is about as American as it gets. Make your own to ensure good-for-you ingredients, then use it on salads, sandwiches, fries, and pizza crusts.

4 servings

Combine all ingredients in a small bowl. Whisk well.

Refrigerate 15 minutes. Make this dressing ahead of time, and store it in the refrigerator for about a week.

Dressing

6 ounces plain Greek yogurt

cup organic or vegan mayonnaise

1 tablespoon lemon juice

1 tablespoon Dijon mustard

23 teaspoons Worcestershire sauce (without HFCS)

2 tablespoons extra-virgin olive oil

1 large garlic clove, crushed

2 teaspoons white wine or champagne vinegar

12 tablespoons milk (optional)

Quick Chicken Breast

11 pounds boneless, skinless chicken breast

Kosher or sea salt, black pepper, and granulated garlic powder

1 tablespoon extra-virgin olive oil

cup chicken broth

Salad

Romaine lettuce

23 tablespoons finely chopped red onion or shallot (optional)

46 tablespoons cooked corn (optional)

4 teaspoons chopped fresh parsley

4 tablespoons grated Parmesan cheese

T he classic flavors of a Caesar salad start with the creamy dressing, but typically the store-bought versions are filled with unhealthy additives. The Daniel Plan version has full flavor, healthy ingredients, and a few colorful additions.

4 servings

Whisk all ingredients for the dressing together in a medium bowl. Thin with a little extra milk to desired consistency. Set aside in the refrigerator.