25 Delicious Fasting Recipes Healthy

Are you on the lookout for fasting recipes that don’t skimp on flavor or nutrition? You’re in the right place! Our roundup of 25 Delicious Fasting Recipes Healthy is packed with mouthwatering options to keep you satisfied and energized. From hearty soups to refreshing salads, these dishes prove that fasting can be both fulfilling and delicious. Dive in and discover your next favorite meal!

Avocado and Spinach Smoothie

So, you’re looking for a quick, nutritious breakfast that doesn’t skimp on flavor? This avocado and spinach smoothie is your go-to. It’s creamy, packed with greens, and ready in minutes.

Ingredients

• 1 ripe Hass avocado, pitted and peeled
• 1 cup fresh baby spinach, tightly packed
• 1/2 cup unsweetened almond milk
• 1 tbsp raw honey
• 1/2 cup ice cubes
• 1 tsp fresh lemon juice

Instructions

1. Add the peeled and pitted avocado, fresh baby spinach, unsweetened almond milk, raw honey, and fresh lemon juice to a high-speed blender.
2. Blend on high for 30 seconds, or until the mixture is completely smooth and no spinach leaves are visible.
3. Add the ice cubes to the blender and pulse until the ice is fully crushed and the smoothie reaches your desired consistency.
4. Pour the smoothie into a tall glass and serve immediately for the best texture and flavor.

Avocado gives this smoothie a luxuriously creamy texture, while the spinach adds a fresh, slightly earthy note. For an extra touch, garnish with a thin slice of avocado or a sprinkle of chia seeds before serving.

Quinoa and Black Bean Salad

Looking for a dish that’s both nutritious and bursting with flavor? This quinoa and black bean salad is your go-to for a quick, healthy meal that doesn’t skimp on taste.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp lime juice, freshly squeezed
• 1 tsp ground cumin
• 1/2 tsp sea salt

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is fully absorbed and quinoa is fluffy.
3. Transfer cooked quinoa to a large bowl and let cool for 10 minutes to room temperature.
4. Add black beans, cherry tomatoes, red onion, and cilantro to the bowl with quinoa.
5. In a small bowl, whisk together olive oil, lime juice, cumin, and sea salt until well combined.
6. Pour dressing over the salad and toss gently to coat all ingredients evenly.
7. Let the salad sit for 5 minutes before serving to allow flavors to meld.

Here’s a salad that’s as vibrant in texture as it is in flavor—crunchy, fresh, and slightly tangy. Serve it atop a bed of greens for an extra nutrient boost or as a hearty side to grilled chicken.

Lentil Soup with Lemon

You know those days when you crave something hearty yet refreshing? This lentil soup with lemon is your answer, blending earthy lentils with a bright citrus kick for a bowl that’s both comforting and invigorating.

Ingredients

• 1 cup green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 4 cups vegetable broth
• 1 bay leaf
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic, cumin, and coriander, cooking until fragrant, about 30 seconds.
4. Add the rinsed lentils, vegetable broth, and bay leaf to the pot. Bring to a boil.
5. Reduce heat to low, cover, and simmer until lentils are tender, about 25 minutes.
6. Remove the bay leaf and stir in the sea salt, black pepper, lemon juice, and lemon zest.
7. Garnish with chopped cilantro before serving.

The soup boasts a velvety texture with lentils that hold their shape, while the lemon adds a zesty freshness. Serve it with a drizzle of olive oil and a side of crusty bread for dipping.

Chickpea and Vegetable Stir-Fry

Vibrant and packed with nutrients, this chickpea and vegetable stir-fry is your go-to for a quick, healthy meal that doesn’t skimp on flavor. You’ll love how the crisp-tender veggies and hearty chickpeas come together in a savory sauce.

Ingredients

• 1 cup cooked chickpeas, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1 cup broccoli florets, cut into bite-sized pieces
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp low-sodium soy sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add broccoli florets, red bell pepper, and carrot to the skillet. Stir-fry for 5 minutes, or until vegetables are crisp-tender.
3. Stir in minced garlic and grated ginger. Cook for 30 seconds, until fragrant.
4. Add cooked chickpeas to the skillet. Stir-fry for 2 minutes to warm through.
5. In a small bowl, whisk together low-sodium soy sauce, maple syrup, sesame oil, and red pepper flakes. Pour over the stir-fry.
6. Toss everything together and cook for another 2 minutes, ensuring the sauce coats all ingredients evenly.
7. Remove from heat and sprinkle with fresh cilantro before serving.

Unbelievably satisfying, this stir-fry boasts a perfect balance of textures—from the crunchy veggies to the soft chickpeas. Serve it over a bed of quinoa or brown rice for a complete meal, or enjoy it as is for a light yet fulfilling dish.

Baked Sweet Potatoes with Tahini

Wondering how to turn sweet potatoes into a show-stopping side? You’ll love how the creamy tahini drizzle elevates their natural sweetness.

Ingredients

• 2 medium sweet potatoes, scrubbed and dried
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 cup tahini, well stirred
• 1 tablespoon pure maple syrup
• 1 tablespoon warm water
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 2 tablespoons toasted sesame seeds
• 1/4 cup fresh cilantro leaves, roughly chopped

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Pierce the sweet potatoes all over with a fork, then rub them with olive oil and sprinkle with sea salt.
3. Place the sweet potatoes on the prepared baking sheet and bake for 45-50 minutes, or until tender when pierced with a knife.
4. While the sweet potatoes bake, whisk together tahini, maple syrup, warm water, cumin, and smoked paprika in a small bowl until smooth.
5. Once the sweet potatoes are done, let them cool for 5 minutes, then split them open with a knife.
6. Drizzle the tahini sauce over the sweet potatoes, then sprinkle with toasted sesame seeds and chopped cilantro.
7. Serve immediately, encouraging everyone to mix the toppings into the fluffy sweet potato flesh.

Now, the tahini adds a nutty depth that contrasts beautifully with the sweet potatoes’ caramelized edges. Try topping with a fried egg for a hearty breakfast twist.

Cucumber and Tomato Salad

Got a bunch of cucumbers and tomatoes sitting in your fridge? You’re just a few steps away from whipping up a refreshing Cucumber and Tomato Salad that’s perfect for those warm summer days or as a light side dish any time of the year.

Ingredients

• 2 cups English cucumbers, thinly sliced
• 1.5 cups heirloom tomatoes, diced
• 1/4 cup red onion, finely sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh dill, chopped

Instructions

1. In a large mixing bowl, combine the thinly sliced English cucumbers, diced heirloom tomatoes, and finely sliced red onion.
2. In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, honey, sea salt, and freshly ground black pepper until emulsified.
3. Pour the dressing over the cucumber and tomato mixture, tossing gently to ensure all pieces are evenly coated.
4. Add the chopped fresh dill to the salad, mixing lightly to distribute the herb throughout.
5. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld together.

Zesty and crisp, this salad brings a delightful crunch from the cucumbers and a juicy burst from the tomatoes. Serve it alongside grilled meats or as a standalone dish with a sprinkle of feta cheese for an extra layer of flavor.

Mushroom and Barley Soup

Deliciously hearty and comforting, this mushroom and barley soup is your go-to for chilly evenings. You’ll love how the earthy flavors come together in this simple yet satisfying dish.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 cup pearled barley
• 4 cups low-sodium vegetable broth
• 2 cups water
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the sliced cremini mushrooms and cook until they release their moisture and begin to brown, about 8 minutes.
5. Pour in the pearled barley, vegetable broth, and water, then add the thyme leaves and bay leaf.
6. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 45 minutes or until the barley is tender.
7. Season with salt and freshly ground black pepper to taste before serving.

Warm and nourishing, this soup boasts a chewy texture from the barley and a deep umami flavor from the mushrooms. Try topping it with a dollop of sour cream and a sprinkle of fresh parsley for an extra touch of elegance.

Roasted Beet and Carrot Salad

Just when you thought salads couldn’t get any more vibrant, this roasted beet and carrot salad comes along to prove you wrong. It’s a colorful, nutrient-packed dish that’s as pleasing to the eye as it is to the palate.

Ingredients

• 2 medium beets, peeled and diced into 1/2-inch cubes
• 3 large carrots, peeled and sliced into 1/4-inch rounds
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup crumbled goat cheese
• 2 tbsp toasted walnuts, roughly chopped
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the diced beets and sliced carrots with extra-virgin olive oil, balsamic vinegar, sea salt, and black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they’re not overcrowded to allow for even roasting.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
5. Remove from the oven and let cool slightly before transferring to a serving dish.
6. Sprinkle the roasted vegetables with crumbled goat cheese, toasted walnuts, and fresh thyme leaves just before serving.

Great for a light lunch or as a side, this salad offers a delightful contrast between the earthy sweetness of the roasted vegetables and the tangy creaminess of the goat cheese. Try serving it over a bed of arugula for an extra peppery kick.

Spicy Lentil Curry

Hey there! If you’re craving something hearty, flavorful, and just a bit fiery, you’ve got to try this Spicy Lentil Curry. It’s the perfect dish to warm you up on a chilly evening or to spice up your meal prep routine.

Ingredients

• 1 cup dried red lentils, rinsed and drained
• 2 tbsp clarified butter (ghee)
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• 1 can (14.5 oz) diced tomatoes, undrained
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 cup coconut milk, full-fat
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Mix in the ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
5. Pour in the diced tomatoes with their juices and cook for 2 minutes, stirring occasionally.
6. Add the rinsed red lentils and vegetable broth, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
8. Stir in the salt and coconut milk, heating through for an additional 2 minutes.
9. Garnish with chopped fresh cilantro before serving.

Zesty and vibrant, this Spicy Lentil Curry boasts a creamy texture with a kick of heat that’s balanced by the richness of coconut milk. Serve it over steamed basmati rice or with warm naan bread for a complete meal that’s sure to impress.

Zucchini Noodles with Pesto

Hey, you know those days when you’re craving something light yet satisfying? Zucchini noodles with pesto are your go-to. They’re fresh, flavorful, and ready in no time.

Ingredients

• 4 medium zucchinis, spiralized into noodles
• 2 cups fresh basil leaves, tightly packed
• 1/2 cup extra-virgin olive oil
• 1/3 cup pine nuts, lightly toasted
• 2 garlic cloves, minced
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a food processor, combine the basil, pine nuts, and garlic. Pulse until coarsely chopped.
2. With the processor running, slowly drizzle in the olive oil until the mixture is smooth.
3. Add the Parmesan cheese, salt, and pepper. Pulse until just combined. Taste and adjust seasoning if necessary.
4. Heat a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until they’re slightly softened but still crisp.
5. Remove the skillet from heat. Add the pesto to the zucchini noodles, tossing gently to coat evenly.
6. Serve immediately, garnished with additional Parmesan cheese and pine nuts if desired.

You’ll love the vibrant green pesto clinging to each noodle, offering a burst of freshness with every bite. Try topping it with grilled chicken or shrimp for an extra protein kick.

Cauliflower Rice Pilaf

Oh, you’re going to love this twist on a classic side dish that’s as nutritious as it is delicious. Cauliflower rice pilaf is your go-to when you’re craving something light yet satisfying, and it’s surprisingly simple to whip up.

Ingredients

• 1 large head of cauliflower, riced (about 4 cups)
• 2 tbsp clarified butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup slivered almonds, toasted
• 1/4 cup fresh parsley, finely chopped
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup low-sodium chicken broth

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and ground cumin, cooking for an additional 1 minute until fragrant.
4. Increase the heat to medium-high and add the riced cauliflower, sea salt, and black pepper. Cook, stirring frequently, for 5 minutes to slightly soften the cauliflower.
5. Pour in the low-sodium chicken broth, reduce the heat to low, and cover the skillet. Simmer for 10 minutes, allowing the cauliflower to absorb the broth and become tender.
6. Remove the skillet from heat and fold in the toasted slivered almonds and fresh parsley. Adjust seasoning if necessary.
7. Let the pilaf sit covered for 5 minutes before serving to allow the flavors to meld together beautifully.

Every bite of this cauliflower rice pilaf offers a delightful crunch from the almonds, a burst of freshness from the parsley, and a warm, earthy note from the cumin. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a standalone dish for a light lunch.

Stuffed Bell Peppers with Quinoa

Deliciously wholesome and packed with flavor, these stuffed bell peppers with quinoa are your next go-to meal. You’ll love how the hearty quinoa and vibrant veggies come together in a dish that’s as nutritious as it is satisfying.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels
• 1/2 cup crumbled feta cheese
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the broth is absorbed and the quinoa is fluffy.
3. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in the cumin and smoked paprika, cooking for another minute until fragrant.
5. Remove the skillet from heat and fold in the cooked quinoa, black beans, corn, and feta cheese. Season with salt and pepper to taste.
6. Spoon the quinoa mixture into the prepared bell peppers, packing it down lightly.
7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
8. Garnish with fresh cilantro before serving.

Enjoy the contrast of the tender bell peppers with the hearty, spiced quinoa filling. For an extra touch, serve with a dollop of Greek yogurt or a squeeze of lime.

Tomato Basil Soup

Ah, there’s nothing quite like a bowl of tomato basil soup to warm you up on a chilly evening or to brighten your day with its vibrant flavors. It’s simple, comforting, and packed with freshness that you can taste in every spoonful.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 pounds ripe Roma tomatoes, halved and seeded
• 1/4 cup fresh basil leaves, tightly packed and chiffonade
• 2 cups vegetable stock, preferably homemade
• 1/2 cup heavy cream
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent browning.
3. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
4. Add the halved Roma tomatoes to the pot, stirring to combine with the onions and garlic.
5. Pour in the vegetable stock, then bring the mixture to a simmer over medium-high heat.
6. Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, allowing the flavors to meld.
7. Remove the pot from the heat and use an immersion blender to puree the soup until smooth. For a silkier texture, strain the soup through a fine-mesh sieve.
8. Return the soup to the pot over low heat, then stir in the heavy cream, sugar, salt, and pepper. Heat through for 2 minutes, but do not boil.
9. Fold in the chiffonade basil just before serving to preserve its vibrant color and fresh flavor.

Kindly note how the soup boasts a velvety texture with a perfect balance of sweetness from the tomatoes and a peppery kick. Serve it with a swirl of cream and a sprinkle of fresh basil on top for an elegant touch, or pair it with a grilled cheese sandwich for the ultimate comfort meal.

Green Bean Almondine

Zesty and vibrant, green bean almondine is a classic side dish that brings a touch of elegance to any meal. You’ll love how the crisp-tender green beans pair with the buttery, toasted almonds for a dish that’s as delicious as it is simple to make.

Ingredients

• 1 pound fresh green beans, trimmed
• 3 tablespoons unsalted butter
• 1/2 cup sliced almonds
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the green beans and blanch for 3 minutes, until bright green and crisp-tender.
2. Immediately transfer the green beans to a bowl of ice water to stop the cooking process. Drain and pat dry with a clean kitchen towel.
3. In a large skillet, melt the butter over medium heat. Add the sliced almonds and toast, stirring frequently, for 2-3 minutes, until golden and fragrant.
4. Add the blanched green beans to the skillet with the almonds. Toss to coat evenly with the butter and almonds.
5. Drizzle the lemon juice over the green beans and season with sea salt and black pepper. Toss gently to combine.
6. Cook for an additional 2 minutes, stirring occasionally, until the green beans are heated through and well-coated with the almond-butter mixture.

Unbelievably simple yet sophisticated, this green bean almondine offers a delightful crunch and a nutty, buttery flavor that complements any main course. Try serving it alongside roasted chicken or grilled salmon for a meal that’s sure to impress.

Butternut Squash Soup

Butternut squash soup is the ultimate comfort food when you’re craving something warm and nourishing. You’ll love how its creamy texture and sweet, nutty flavor come together with just a few simple ingredients.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups chicken stock, homemade preferred
• 1/2 cup heavy cream
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt, to taste

Instructions

1. Heat the clarified butter in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Add the cubed butternut squash to the pot, stirring to coat with the butter, onion, and garlic mixture.
5. Pour in the chicken stock, ensuring the squash is fully submerged. Bring to a boil, then reduce heat to a simmer.
6. Cover and simmer for 20 minutes, or until the squash is fork-tender.
7. Remove from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
8. Stir in the heavy cream, ground cinnamon, and ground nutmeg. Season with salt to taste.
9. Return the soup to low heat and warm through for 5 minutes, stirring occasionally.

Velvety and rich, this butternut squash soup is a delight with a swirl of cream or a sprinkle of toasted pumpkin seeds on top. Serve it alongside a crusty loaf of bread for dipping, and enjoy the cozy vibes it brings to your table.

Eggplant and Chickpea Stew

Very few dishes can warm your soul like a hearty Eggplant and Chickpea Stew. Perfect for those chilly evenings when you crave something comforting yet packed with nutrients.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 large eggplant, diced into 1-inch cubes
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14.5-oz) can diced tomatoes, with juices
• 2 cups vegetable broth
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced eggplant and onion to the pot. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8 minutes.
3. Stir in the minced garlic, cumin, smoked paprika, and coriander. Cook for 1 minute until fragrant, ensuring the spices don’t burn.
4. Add the chickpeas, diced tomatoes with their juices, and vegetable broth to the pot. Bring the mixture to a simmer.
5. Reduce the heat to low, cover, and let the stew simmer gently for 25 minutes, stirring occasionally to prevent sticking.
6. Season the stew with sea salt and black pepper. Continue to simmer uncovered for an additional 10 minutes to thicken the sauce.
7. Remove from heat and stir in the chopped parsley for a fresh, herby finish.

Mouthwatering and rich, this stew boasts a velvety texture with the chickpeas adding a delightful bite. Serve it over a bed of fluffy quinoa or with a slice of crusty bread to soak up every last drop of the spiced tomato broth.

Broccoli and Garlic Stir-Fry

This broccoli and garlic stir-fry is your ticket to a quick, flavorful side dish that pairs perfectly with just about anything. Trust me, it’s so easy and delicious, you’ll want to make it on repeat.

Ingredients

• 1 1/2 cups broccoli florets, blanched
• 3 tbsp extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1 tbsp soy sauce
• 1 tsp sesame oil

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the thinly sliced garlic and red pepper flakes to the skillet. Stir constantly for 30 seconds to infuse the oil without burning the garlic.
3. Tip: Keep the garlic moving in the pan to ensure even cooking and to prevent it from becoming bitter.
4. Introduce the blanched broccoli florets to the skillet. Toss to coat evenly with the garlic-infused oil.
5. Drizzle the soy sauce and sesame oil over the broccoli. Stir-fry for 2 minutes, allowing the flavors to meld.
6. Tip: For an extra crunch, avoid overcooking the broccoli; it should remain vibrant green and slightly crisp.
7. Remove from heat and transfer to a serving dish immediately to prevent residual cooking.
8. Tip: A final sprinkle of sesame seeds can add a nutty texture and visual appeal to the dish.

Fresh from the skillet, this stir-fry offers a harmonious blend of crisp-tender broccoli with a punch of garlic and a hint of heat. Serve it alongside grilled chicken or atop a bowl of steamed rice for a simple yet satisfying meal.

Spinach and Mushroom Frittata

Let’s dive into making a Spinach and Mushroom Frittata that’s perfect for any meal of the day. You’ll love how simple yet flavorful this dish is, packed with greens and earthy mushrooms.

Ingredients

• 1 tbsp clarified butter
• 1 cup cremini mushrooms, thinly sliced
• 2 cups baby spinach, loosely packed
• 6 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a 10-inch oven-safe skillet, heat clarified butter over medium heat until shimmering.
3. Add cremini mushrooms to the skillet, sautéing until golden brown, about 5 minutes.
4. Stir in baby spinach, cooking just until wilted, approximately 1 minute.
5. In a mixing bowl, whisk together lightly beaten eggs, whole milk, sea salt, and black pepper until fully combined.
6. Pour the egg mixture over the sautéed vegetables in the skillet, ensuring even distribution.
7. Cook on the stove for 3 minutes without stirring, allowing the edges to set.
8. Sprinkle grated Parmesan cheese evenly over the top.
9. Transfer the skillet to the preheated oven, baking for 12-15 minutes, or until the center is set and the top is lightly golden.
10. Remove from the oven and let rest for 2 minutes before slicing.

Great for a brunch or a light dinner, this frittata boasts a fluffy texture with a rich, savory flavor. Try serving it with a side of arugula salad for a fresh contrast.

Roasted Brussels Sprouts with Balsamic

Deliciously crispy and caramelized, these roasted Brussels sprouts with a balsamic glaze are a game-changer for your side dish repertoire. You’ll love how the tangy sweetness complements the sprouts’ natural nuttiness.

Ingredients

• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/2 teaspoon crushed red pepper flakes (optional)

Instructions

1. Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
3. Spread the sprouts in a single layer on the prepared baking sheet, ensuring they’re not overcrowded to promote even roasting.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sprouts are deeply golden and crispy on the edges.
5. While the sprouts roast, whisk together the balsamic vinegar, honey, and red pepper flakes in a small bowl until well combined.
6. Transfer the roasted Brussels sprouts back to the large bowl, drizzle with the balsamic mixture, and toss gently to coat.
7. Return the sprouts to the baking sheet and roast for an additional 5 minutes to allow the glaze to caramelize slightly.

Every bite of these Brussels sprouts offers a perfect balance of crispy, tender, and sweet with a hint of heat. Serve them alongside a roasted chicken or fold into a grain bowl for a hearty, flavorful meal.

Cabbage and Apple Slaw

Hey, you’re going to love this Cabbage and Apple Slaw—it’s crisp, refreshing, and has just the right amount of sweetness. Perfect for those days when you want something light yet satisfying.

Ingredients

• 1 small head of green cabbage, finely shredded
• 2 crisp apples (such as Honeycrisp), julienned
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 1/2 tsp celery seed
• Salt and freshly ground black pepper, to taste

Instructions

1. In a large mixing bowl, combine the shredded cabbage and julienned apples.
2. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, and celery seed until smooth. Tip: For a lighter version, you can substitute half of the mayonnaise with Greek yogurt.
3. Pour the dressing over the cabbage and apple mixture. Toss until everything is evenly coated. Tip: Let the slaw sit for 10 minutes before serving to allow the flavors to meld.
4. Season with salt and freshly ground black pepper to taste. Tip: Taste as you go to ensure the balance of flavors is to your liking.

Kick back and enjoy this slaw’s crunchy texture and sweet-tangy flavor. It’s fantastic as a side for grilled meats or piled high on a pulled pork sandwich for an extra crunch.

Carrot and Ginger Soup

Delightfully simple yet packed with flavor, this carrot and ginger soup is your go-to for a cozy night in. You’ll love how the sweetness of the carrots balances the spicy kick of fresh ginger.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 pound carrots, peeled and sliced into 1/2-inch rounds
• 4 cups vegetable stock, homemade preferred
• 1/2 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice

Instructions

1. In a large pot, melt the clarified butter over medium heat until shimmering.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
4. Add the sliced carrots, stirring to coat with the onion mixture, and cook for 5 minutes.
5. Pour in the vegetable stock, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until carrots are tender.
6. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain through a fine-mesh sieve.
7. Stir in the heavy cream, sea salt, and black pepper, warming through for 2 minutes.
8. Finish with fresh lemon juice, adjusting seasoning if necessary.

Rich and velvety, this soup boasts a perfect harmony of sweet and spicy flavors. Serve it with a dollop of crème fraîche and a sprinkle of chopped chives for an elegant touch.

Spaghetti Squash with Marinara

Zesty and wholesome, this spaghetti squash with marinara is your go-to for a comforting yet healthy meal. You’ll love how the squash transforms into noodle-like strands, perfectly paired with a rich, herby marinara.

Ingredients

• 1 medium spaghetti squash, halved lengthwise and seeds removed
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 cups homemade or high-quality store-bought marinara sauce
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 2 tbsp chopped fresh basil leaves

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Brush the cut sides of the spaghetti squash with extra-virgin olive oil and season evenly with kosher salt and freshly ground black pepper.
3. Place the squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes, or until the flesh is tender and easily shreds into strands with a fork.
4. While the squash roasts, warm the marinara sauce in a small saucepan over low heat, stirring occasionally, until heated through, about 5 minutes.
5. Once the squash is cooked, use a fork to scrape the flesh into strands, transferring them to a serving dish.
6. Pour the warmed marinara sauce over the spaghetti squash strands and toss gently to combine.
7. Garnish with freshly grated Parmigiano-Reggiano cheese and chopped fresh basil leaves before serving.

Vibrant and satisfying, this dish offers a delightful contrast between the tender squash strands and the robust marinara. Try topping it with a poached egg for an extra layer of richness or serving it alongside a crisp green salad for a complete meal.

Kale and White Bean Soup

Hearty and wholesome, this kale and white bean soup is your go-to for a comforting meal that doesn’t skimp on nutrition or flavor. You’ll love how the creamy beans and tender kale come together in a savory broth that’s both simple and satisfying.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes
• 4 cups low-sodium vegetable broth
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• Parmesan cheese, grated (for serving)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes.
3. Stir in the thyme and red pepper flakes, cooking until fragrant, about 30 seconds.
4. Pour in the vegetable broth and bring to a simmer over medium-high heat.
5. Add the cannellini beans and kale, stirring to combine. Reduce heat to medium-low and simmer for 15 minutes, or until the kale is tender.
6. Season with salt and pepper, then stir in the lemon juice just before serving.
7. Ladle the soup into bowls and top with grated Parmesan cheese.

Silky beans and vibrant kale make this soup a textural delight, with a broth that’s brightened by a hint of lemon. Serve it with a slice of crusty bread for dipping, or sprinkle with extra Parmesan for a richer flavor.

Ratatouille

Let’s dive into making Ratatouille, a vibrant, veggie-packed dish that’s as fun to say as it is to eat. You’ll love how the flavors meld together, creating a comforting yet sophisticated meal.

Ingredients

• 1 medium eggplant, diced into 1-inch cubes
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 4 ripe tomatoes, peeled and diced
• 1/4 cup extra-virgin olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat 2 tbsp of olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the eggplant, zucchinis, and bell peppers to the skillet. Cook for 10 minutes, stirring occasionally, until the vegetables begin to soften.
4. Stir in the tomatoes, thyme, salt, and pepper. Cook for another 5 minutes to allow the flavors to combine.
5. Drizzle the remaining olive oil over the top and transfer the skillet to the oven. Bake for 25 minutes, or until the vegetables are tender and the top is slightly caramelized.
6. Remove from the oven and let it sit for 5 minutes before serving. This allows the flavors to deepen even more.

Enjoy the Ratatouille warm, with its layers of tender vegetables and rich, herby tomato sauce. It’s perfect over a bed of creamy polenta or alongside a crusty baguette for soaking up all the delicious juices.

Pear and Arugula Salad

Got a craving for something fresh and slightly peppery? This pear and arugula salad is your go-to for a quick, elegant dish that balances sweet and savory flavors perfectly.

Ingredients

• 2 cups baby arugula, thoroughly washed and dried
• 1 ripe Bartlett pear, thinly sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the baby arugula and thinly sliced Bartlett pear.
2. Sprinkle the crumbled goat cheese and toasted walnuts evenly over the arugula and pear.
3. In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, sea salt, and freshly ground black pepper until emulsified.
4. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly, being careful not to bruise the arugula.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

The crispness of the arugula pairs beautifully with the juicy sweetness of the pear, while the goat cheese adds a creamy tang. Serve this salad on a chilled plate to keep it refreshing until the last bite.

Conclusion

Looking for a way to keep your fasting days both healthy and delicious? Our roundup of 25 fasting recipes is your perfect companion! From hearty soups to refreshing salads, there’s something for every taste. We’d love to hear which recipes you try and love—drop us a comment below. Don’t forget to share your favorites on Pinterest to inspire others on their fasting journey!