Blogtoberfest 2014- Day 21 (caught up again) Daniel Plan recipes..



Monday: Mosaic Monday – make a photomasiac to show and write about
Tuesday: Talkative Tuesday – tell us about yourself
Wednesday: Wordless Wednesday – post a photo and no words
Thursday: Thankful Thursday – write about what you are thankful/grateful for, Throwback Thursday
Friday: Friends on Friday – write about another creative you admire, Flashback Friday
Saturday: Some/Six/Seven Thoughts on Saturday
Sunday: Sunday Snippets (started by {tinniegirl}) – My week in photos… A collection of photos from your week. No need for words. Let the pictures tell your story


Playing Catch up.. So now I am up to day 21… I was thinking about what else I could write about  and then I got an email from “The Daniel Plan” and the recipe sounded interesting but I just cleaned out my inbox today so what to do? Start a recipe  collection on my blog! HA HA! Who knows you might like to try something right?!

When I try these I’ll come back and review them and let you know what I think…. if anyone out there tries them first let me know please?!

These recipes are from “The Daniel Plan” website you can read more here…

By Mark Hyman, MD

Nutritional analysis per serving: calories 254, carbohydrates 7.3 g, fiber 3.6 g, protein 9.8 g, fat 22.8 g, cholesterol 0 mg, sodium 3 mg, calcium 118 mg.

  • YIELD: 4 Servings
  • PREP: 1 min
  • COOK: 10 mins
  • READY IN: 16 mins


  • 1/2 Cup Walnuts
  • 1/2 Cup Almonds
  • 1/4 Cup Pepitas (pumpkin seeds)
  • 1/4 Cup Sunflower Seeds
  • 2 Tablespoons Sesame Seeds


  • To roast the nuts: Heat oven to 350°f. (APPROX:  180 C for all my Aussie readers!)  Place the nuts on a dry baking sheet. Bake for approximately 8-9 minutes, checking often. The nuts are done when they start to change color and impart a nutty fragrance.
  • Remove from the hot baking pan and cool. Store in a sealed container in a cool, dry place, and the nuts will remain fresh for up to 2 weeks.
  • To roast the seeds: Heat a dry skillet to medium and add the seeds. Stir continuously until the seeds start to brown. Pumpkin seeds will even pop a little. Remove from heat immediately and cool before storing. The seeds will remain fresh for several weeks.
  • Combine and store in a sealed container in a cool, dry place.

AMAZING APPLE CINNAMON CHICKEN SALAD (Really excited to try this one!! Even the Bloke says he’ll have this one, minus the pecans he’s allergic)

Daniel Plan Wellness Advisor, Tana Amen

Serves 2


  • 2 chicken breasts, boneless skinless (4-6 oz) (APPROX- 115- 150 grms)
  • ¼ teaspoon pepper
  • 1 medium apple, chopped
  • ½ cup raisins
  • 2 tablespoons Vegenaise (or organic mayonnaise)
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon cinnamon
  • 2 tablespoons pecans, chopped
  • 4 cups of lettuce


Preheat the grill to medium high. Season chicken with salt and pepper. Cook the chicken 7-10 minutes on each side or until the juices run clear. Let it cool. In a medium bowl mix Vegenaise, vinegar and cinnamon. Dice chicken into large chunks. Add chicken, apple and raisins to dressing mixture. Toss gently to coat. Season with salt and pepper if needed. Refrigerate for couple of hours. Serve on a bed of your favorite greens.


From the book “Man Can Cook” By Robert Sturm


  • 1 large Chicken Breast cut Skinny Chicken Style (medallions)
  • 2 TB Olive Oil
  • 1&1/2 tsp. All Purpose Seasoning
  • 1 Cup Asparagus, sliced very thin on a bias
  • 1 Cup Mushrooms, sliced very thin
  • TT Kosher Salt, ground
  • TT Ground Pepper, fresh


In a bowl combine olive oil and all purpose seasoning. Add chicken medallions and massage well coating the chicken evenly. In a “HOT” skillet, place chicken in pan, cover and let cook 2 minutes. Turn chicken over. Cover chicken with asparagus and mushrooms. Cove pan and cook 2 minutes. Season to taste with salt and pepper. Serve. Optional: Zucchini, onions, tomatoes and most easy to cook vegetables work well with this recipe.


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