The Daniel Plan Cookbook: Healthy Eating for Life

The Daniel Plan Cookbook: Healthy Eating for Life


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ECPA Christian Book Award Winner

Filled with more than 100 easy and delicious recipes, The Daniel Plan Cookbook will help you enjoy healthy eating as a new way of life.

Clean eating never tasted so good! The Daniel Plan Cookbook is the mouth-watering companion to The Daniel Plan book that shows you how to make recipes like Chile Verde Chicken and Mongolian Beef, as well as great American classics such as pancakes, pizza, and even mac and cheese in a more health-conscious way.

Full of practical tips, food facts, and inspiration from The Daniel Plan signature chefs, this book equips you with the knowledge, tools, and freedom to choose from a variety of delicious options to create your weekly menu and give momentum to a healthy lifestyle from the inside out.

Plus, explore The Daniel Plan further with the main book, The Daniel Plan Journal, and The Daniel Plan 365-Day Devotional.

Product Details

ISBN-13: 9780310344261
Publisher: Zondervan
Publication date: 02/18/2014
Series: The Daniel PlanSeries Series
Pages: 304
Sales rank: 173,202
Product dimensions: 8.60(w) x 9.30(h) x 1.20(d)
Age Range: 18 Years

About the Author

El Dr. Mark Hyman ha dedicado su carrera a identificar y enfrentar las causas de las enfermedades cronicas a traves de un enfoque innovador de sistemas conjuntos conocidos como medicina funcional. Mark, medico de familia y seis veces nominado autor # 1 mas vendido segun el New York Times, es reconocido internacionalmente como lider, orador, educador y defensor en su campo. El Dr. Hyman ha coparticipado juntamente con Rick Warren, el Dr. Oz y el Dr. Amen, en el desarrollo de El Plan de Daniel, una iniciativa basada en la fe que ayudo a la comunidad de una iglesia a perder 250,000 libras. Es fundador y director medico del Ultra Wellness Center, presidente de la Junta Directiva del Institute for Functional Medicine y un editor medico para el Huffington Post. Es tambien un miembro de la Junta del Center for Mind-Body Medicine and the Environmental Working Group, asesor de Health Corps del Dr. Mehmet Oz, el Show del Dr. Oz y Cocina LYFE.

Read an Excerpt

The Daniel Plan Cookbook

The Daniel Plan

By RICK WARREN, Daniel Amen, Mark Hyman


Copyright © 2014 The Daniel Plan
All rights reserved.
ISBN: 978-0-310-34426-1


Scrambled Egg Breakfast Tostadas

* Eggs Benedict

Garden Patch Omelet

Avocado Breakfast

Buckwheat Buttermilk Pancakes

Blackberry Sauce

Gluten-Free Pumpkin Waffles

Hearty Apple Oatmeal

Blueberry French Toast

Whole Foods Protein Shake

Very Cherry Smoothie

Berry Protein Smoothie

Green Smoothie

Alternative Milks

Scrambled Egg Breakfast Tostadas

1 (15-ounce) can black
1 teaspoon chili powder
2 teaspoons extra-virgin
olive oil
¾ cup salsa
6 eggs
2 tablespoons milk
(or water)
Kosher or sea salt
Black pepper
1 teaspoon olive, coconut,
or avocado oil
4 organic corn tortillas
1 avocado, diced or cut
into thin wedges
½ cup salsa
4 tablespoons grated
cheddar cheese (omit
for DF)
6–8 teaspoons fresh
chopped cilantro or
parsley (optional)

A colorful breakfast with Mexican flavor and flair. Black beans are high in protein and fiber; avocado adds satisfying, healthy fat; corn tortillas are gluten free; and cilantro is a detoxifying herb. A great way to start the day. GF 4 servings

1. Pour beans into a strainer. Rinse under cold water and drain. Place beans in a small saucepan. Add chili powder, 2 teaspoons olive oil, and 1/4 cup of the salsa; stir beans and warm over medium-low heat. Cover with a lid to keep beans moist. If they get dry, add a little water or more salsa.

2. Break eggs into a medium bowl. Add milk (or water), and whisk with a little salt and pepper until frothy. Heat 1 teaspoon oil in a large nonstick sauté pan or skillet over medium-low heat.

3. Add eggs to pan. Allow eggs to cook until edges are starting to set, then push eggs into the center of the pan with a wooden spoon or spatula. Fold and stir as you scramble eggs. Cook until eggs are still a bit creamy and moist.

4. While eggs are cooking, warm tortillas for a few seconds in a pan or microwave. For a crispy base, add 1 tablespoon of oil to a sauté pan, heat until hot but not smoking, and quickly cook tortillas for a few seconds on each side until crisp. Drain on paper towels.

5. Top each tortilla with a quarter of the beans, a spoonful of eggs, ¼ avocado, salsa, 1 tablespoon cheese, and cilantro. Serve warm.

TIP Another way to heat the tortillas is directly over a low flame on a gas stove. Hold a tortilla with tongs and turn frequently until browned at the edges and warm.

Eggs Benedict

Hollandaise Sauce

½ cup organic or vegan
½ cup plain Greek yogurt
2 teaspoons water
1 teaspoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons fresh
minced dill
2 dashes hot sauce
½ teaspoon kosher or
sea salt
¼ teaspoon turmeric

Eggs Benedict

4 eggs
1 quart water
2 whole wheat English
1 tablespoon grape
seed oil
4 ounces (4 cups or 1 bag)
fresh baby spinach
1 tomato, sliced ¼-inch
Cracked black pepper

A classic brunch dish supposedly invented in 1894 at the Waldorf Hotel in New York City for famed Wall Street stock broker Lamuel Benedict, Eggs Benedict is traditionally made with toasted English muffins, poached eggs, Canadian bacon, and buttery hollandaise. Try this healthier version that's sure to bring a smile to anyone at your breakfast table. 2-4 servings

1. Combine all ingredients for hollandaise sauce in a small bowl. Whisk together. Set aside.

2. In a large pot, bring water to a boil. Reduce heat to a simmer. Swirl the hot water. Crack eggs individually into a small cup. Carefully drop them into the hot water. Poach eggs for about 4 minutes. Scoop out with a slotted spoon. Alternative: In a frying pan, heat grape seed oil over medium heat. Crack eggs into pan and cook 2-3 minutes on one side. Flip, and cook 1-4 minutes, depending on whether you want easy, medium, or hard yolks.

3. Toast English muffins.

4. Heat grape seed oil in sauté pan over medium heat. Sauté spinach for 1–2 minutes. Then warm the tomato slices in the pan.

5. Top each English muffin half with a warm tomato slice, ¼ of the sautéed spinach, a poached egg, and 1 tablespoon of hollandaise sauce. Sprinkle with cracked pepper.

TIP Try this recipe with scrambled eggs or substitute a spicy tomato sauce for the tomato slices.

Garden Patch Omelet

2 eggs
¼ teaspoon kosher or
sea salt
Dash black pepper
2 teaspoons coconut oil
¼ teaspoon minced garlic
1 cup fresh baby spinach
¼ cup diced bell pepper
(red, orange, yellow)
¼ cup diced red onion
¼ cup diced tomato
1 large mushroom, thinly
Dash of pepper

Filled with protein and fiber, vegetable omelets are a satisfying meal day or night. Make 1 large omelet to share or as many as you wish. GF DF 2 servings

1. In a bowl, whisk eggs with salt and pepper. Set aside.

2. Heat 1 teaspoon of the coconut oil over medium-high heat in a sauté or frying pan that has a lid. Add garlic, spinach, peppers, onion, tomato, and mushroom. Sauté until veggies are soft, about 5 minutes. Remove vegetables from pan. Set aside in a bowl.

3. Heat the remaining 1 teaspoon of coconut oil in the pan. Pour the eggs in the pan. Add in the veggies on top of the egg mixture, reduce heat to low, cover pan with lid. Cook for about 2 minutes. If the egg is still uncooked, cook for another minute uncovered. Fold the omelet in half.

4. Serve right away.

Optional: Chop tomatoes, avocado, and cilantro. Mix together for a breakfast side salad.

Avocado Breakfast

Simple Berry Sauce

1 cup strawberries
1 tablespoon coconut oil
1 pinch kosher or sea salt

Avocado Breakfast

4 cups mixed berries,
sliced if bigger than
2 diced avocados
1 cup simple berry sauce

Did you know that if you eat well for breakfast, you are more likely to eat well all day long? This is a simple, easy breakfast dish that can also provide some variety in your breakfast routine. This dish is all plant-based. GF DF V 2 servings

1. Combine all sauce ingredients in a blender and blend well. Transfer to a storage container for use for up to five days. Store in the refrigerator.

2. In a small mixing bowl, toss together half the berries and half the avocado lightly with half the berry sauce until well coated. Repeat with remaining berries, avocado, and sauce.

Optional: Serve over a half of avocado.

TIP As a variation throughout your week, top the avocado breakfast with the simple berry sauce and fresh superfoods or shredded coconut for more flavor and further nutritional value.

Buckwheat Buttermilk Pancakes

1¾ cups (8½ ounces)
whole grain buckwheat
1½ teaspoons baking
¾ teaspoon baking soda
½ teaspoon kosher
or sea salt
2 large eggs
3 tablespoons coconut oil,
plus extra for topping
2 tablespoons raw honey
1 teaspoon pure vanilla
2½ cups buttermilk
Coconut or grape seed oil
Blackberries for garnish

Buckwheat is not wheat, but a fruit seed related to the rhubarb plant. Buckwheat is gluten free and high in protein and fiber with an earthy, nutty flavor and a rich brown color. Enjoy these hearty, high-energy pancakes topped with superfood Blackberry Sauce (page 71) instead of syrup. GF Eighteen 4-inch pancakes

1. Preheat oven to 200°, and place a rimmed baking sheet inside the oven to keep cooked pancakes warm.

2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

3. In a small bowl, whisk eggs, coconut oil, honey, and vanilla until smooth. Whisk in buttermilk. Don't worry about small lumps from the coconut oil. Pour the liquid ingredients into the dry mixture, and whisk together. Batter will be thick.

4. Heat a large nonstick griddle over medium heat. Reduce heat to medium-low and grease with oil. Using a ¼ cup measure, pour batter in circles onto hot griddle. Allow batter to cook until small bubbles start to form and break on the top. Then carefully flip the pancake. The top of the pancake should be golden brown.

5. Cook pancakes about 1 minute on the other side, and then move them to the baking sheet and set in the oven. Cover with a clean kitchen towel while you make the rest of the pancakes.

6. Serve pancakes with a drizzle of melted coconut oil, blackberries, and Blackberry Sauce.

Blackberry Sauce

2 (10-ounce) bags frozen
(or fresh) blackberries
2 teaspoons raw honey

This sauce is perfect over buckwheat pancakes but works equally well as a dessert sauce. It is great swirled into plain Greek yogurt for a snack or quick breakfast. It is easy to make year-round with frozen berries of any kind. Use fresh berries when they are in season. Extra sauce freezes well. 2 cups

1. Thaw berries in the refrigerator overnight or in a small saucepan over low heat. Break them apart as they thaw.

2. Puree berries in a blender until smooth. Pour the berry puree into a sieve or strainer set over a bowl. With the back of a ladle, press the berries through the sieve until all that is left in the sieve is seeds. Discard seeds.

3. Stir honey into berry puree.


American Classics

BBQ Chicken Pizza

Venetian Style Arugula Pizza

Goat Cheese and Turkey Bacon Pizza

Honey Wheat Pizza Crust

Gluten-Free Pizza Crust

Herbed Turkey Burgers

Quinoa-Lentil Veggie Burgers

Lemon-Dijon Sauce

Caramelized Onion Burgers

Turkey Sloppy Joes

Grilled Spicy Fish Tacos

Mango-Jalapeno Salsa

Roast Chicken Tacos

Creamy Chipotle-Lime Sauce

Veggie Tacos

* Kicking and Screaming Steak Fajitas

Pasta Primaverde

Spaghetti and Meatballs

Savory Spaghetti Sauce

Mac and Cheese

Five-Veggie Lasagna

Zucchini Pasta

BBQ Chicken Pizza

1 honey wheat or gluten-free
pizza crust (pages
3 ounces organic BBQ
1 cup thinly sliced grilled
or roasted chicken
½ cup thinly sliced red
½ cup diced pineapple
½ cup fresh cilantro leaves
3 ounces shredded
mozzarella cheese

One of the most popular pizzas in America is BBQ Chicken Pizza. Here is a healthy version sure to please any BBQ lover.

One 12-inch pizza

1. Pre-heat oven to 450°.

2. Spread BBQ sauce over crust. Arrange chicken slices on crust. Top with mozzarella cheese. Sprinkle with red onion strips and pineapple.

3. Bake on pizza stone or cookie sheet for 10-12 minutes.

4. Remove from oven, and spread cilantro over top of the hot pizza.

Venetian Style Arugula Pizza

1 honey whole wheat pizza crust
(page 88)
½ cup (3 ounces) organic pizza
1 Roma tomato, thinly sliced
¼ cup sliced black olives
12 fresh basil leaves
½ cup (3 ounces) shredded
mozzarella cheese
1 cup baby arugula
¼ cup shaved Parmesan cheese

This is a unique take on pizza. The arugula adds a peppery bite that we know you'll love! One 12-inch pizza

1. Preheat oven to 450°.

2. Spread pizza sauce over honey wheat crust. Lay tomato slices on crust, and cover with black olives and basil leaves. Top with mozzarella cheese.

3. Bake on pizza stone for 10-12 minutes. Remove from oven, and spread arugula over top of the hot pizza. Sprinkle with Parmesan cheese.

Goat Cheese and Turkey Bacon Pizza

1 (12-inch) gluten-free crust
(page 89)
1/3 cup organic pizza sauce
1 small onion, thinly sliced,
separated into rings
4-6 strips turkey bacon, cut into
¼-inch strips
1 pear (or apple), peeled, thinly
2 ounces crumbled goat cheese
2 ounces shredded mozzarella
1 tablespoon pine nuts, toasted
¼ cup chopped fresh basil
½ teaspoon crushed red pepper

A healthy gourmet twist on traditional meat pizzas, the flavors will seem familiar but new. GF One 12-inch pizza

1. Preheat oven to 450°.

2. Spread pizza sauce over gluten-free crust. Arrange onion, turkey bacon, and pears on sauce. Top with cheeses.

3. Bake on pizza stone for 12-14 minutes. Remove from oven and top with pine nuts, basil, and red pepper flakes.

Honey Wheat Pizza Crust

2 cups whole wheat flour
1 package active dry yeast
or instant yeast
¾ teaspoon kosher
or sea salt
1 cup warm water
1 tablespoon olive or
grape seed oil
1 tablespoon raw honey
¼ cup grated Parmesan

One 12-inch crust

1. In large mixing bowl, combine whole wheat flour, yeast, and salt. Blend in water, oil, raw honey, and cheese. Stir by hand vigorously until all ingredients are well mixed, about 3 minutes. Or in a stand mixer with a dough hook, mix dough until smooth about 1 minute.

2. Cover with plastic wrap, and let rise to double in size, about 1 ½-2 hours.

3. Preheat oven to 450°.

4. Sprinkle a dusting of flour over a 12×12-inch clean, smooth surface. Place the dough on the floured smooth surface. Use your hand or rolling pin to press the dough down forming a flat 12-inch circle about ½-inch thick.

5. Add pizza sauce of your choice and your favorite pizza toppings.

6. Bake on a pizza stone in oven 10-12 minutes, or until crust is golden brown and toppings are done.

Gluten-Free Pizza Crust

1 packet active dry yeast
1 cup warm water
2 tablespoons extra-virgin
olive oil, plus extra for
greasing the bowl
1 teaspoon raw honey
1 egg white
2½ cups gluten-free flour
mix (plus extra for rolling
out the pizza)
1 teaspoon kosher
or sea salt

GF One 12-inch crust

1. Combine yeast and warm water in the bowl of a stand mixer fitted with a dough hook. Let sit until yeast begins to foam and float on surface of the water, about 10 minutes.

2. Add oil, honey, and egg. Mix well.

3. Preheat oven to 450°.

4. In a separate bowl, mix together flour and salt. With the mixer running, slowly add flour mixture, a few tablespoons at a time. Mix until a smooth dough forms, about 10 minutes.

5. Transfer dough to a bowl coated with some olive oil; cover with plastic wrap. Let sit at room temperature for 1 hour or until the dough doubles in size.

6. Divide dough into 2 balls. Working with 1 ball at a time, dust dough with flour. Roll dough into a 12-inch round about ¼-inch thick. Repeat with remaining dough ball or freeze remaining dough ball for up to 3 months (wrap it tightly in plastic wrap and then aluminum foil to keep the plastic wrap secure).

7. Add pizza sauce of your choice and your favorite pizza toppings.

8. Bake on a pizza stone in oven 10-12 minutes, or until crust is golden brown and toppings are done.

TIP Make your own gluten-free flour mix by combining 1 cup rice flour, ¾ cup tapioca flour, and ¾ cup garbanzo bean flour.

Herbed Turkey Burgers

1 ¼ pounds lean ground
2 tablespoons finely
chopped fresh parsley
2 tablespoons finely
chopped fresh chives
4 teaspoons extra-virgin
olive oil
1½ tablespoons coarse or
whole grain Dijon mustard
3 tablespoons bread
crumbs (whole wheat
panko or gluten-free)
2-3 large cloves garlic,
4 whole wheat or gluten-free
4 large tomato slices
4 large leaves dark green
Horseradish sauce and
Dijon to dress buns

When shopping for ground turkey, read labels for the fat to lean ratio. Choose an 85%–90% lean grind, dark meat if possible, for best flavor. Some dark ground turkey is higher in fat because turkey skin is ground into the meat. You may want to ask the butcher to grind some for you. To grind your own, use a manual meat grinder or a standing mixer with a grinding attachment. DF 4 servings


Excerpted from The Daniel Plan Cookbook by RICK WARREN, Daniel Amen, Mark Hyman. Copyright © 2014 The Daniel Plan. Excerpted by permission of ZONDERVAN.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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The Daniel Plan Cookbook: Healthy Eating for Life 4 out of 5 based on 0 ratings. 5 reviews.
Anonymous More than 1 year ago
Great healthy recipes that are not difficult to make. Also very impressed with the information about the Daniel Plan included. It's a great way of eating.
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Anonymous More than 1 year ago
Is there anything that Rick Warren can't do? Then again, when it is blessed by God, does it matter?
Anonymous More than 1 year ago