Week 2 of the Daniel Fast always feels like the turning point for me. The cravings quiet down, my body settles in, and meals get even more enjoyable. This is usually when I remind myself that the fast doesn’t have to be boring or repetitive to be effective.
This week was all about balance: fresh, crunchy meals alongside warm, comforting bowls that felt grounding at the end of the day. I leaned heavily into meals I could prep once and stretch, plus a few quick recipes that came together in under 20 minutes.
Here’s everything I ate in Week 2, along with a few simple recipes you can rotate into your own Daniel Fast routine.
Cucumber Tomato Salad
Fresh, hydrating, and perfect when you want something light
This was my go-to side all week. It’s refreshing, requires zero cooking, and pairs well with heartier dishes like stew peas or collard greens.
Ingredients
- 2 large cucumbers, sliced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely diced
- Oil and vinegar dressing, this one was amazing
- Salt and black pepper, to taste
- Tajin all over!
- Optional: fresh parsley to serve
Instructions
Toss all ingredients in a bowl until evenly coated. Chill for 10 minutes before serving for best flavor.
Vegan Stew Peas
A Daniel Fast staple that actually keeps you full
This is one of those recipes that feels nostalgic and grounding. Rich, savory, and satisfying without being heavy. I already shared the full recipe for this one, and it stayed in rotation all week.
Vegan Miso Ramen
Comfort food without the crash
This ramen saved me on nights when I wanted something warm and cozy but still aligned with the fast. It’s flavorful, customizable, and surprisingly filling. Full recipe is already live and linked in this series.
Vegan Collard Greens
Slow-simmered and full of flavor
These collard greens were a non-negotiable this week. They pair well with almost everything and taste even better the next day. I shared the full recipe already, and it’s one I come back to every single fast.
Vegan Jamaican Stew Peas with Callaloo and Plantain
Vegan Miso Ramen
Vegan Collard Greens
Plant-Based Tostadas
Crunchy, quick, and endlessly customizable
These were perfect for lunch or a lazy dinner. They come together fast and make plant-based eating feel fun again.
Ingredients
- Tostadas, these are bomb!
- Plant based meat of choice, warmed
- Sautéed mushrooms
- Shredded lettuce or cabbage
- Diced tomatoes
- Plant based cheese, this one is really good!
Instructions
Cook the plant based meat according to package instructions, saute mushrooms and build tostada with toppings as desired
What I’m Learning in Week 2
Week 2 reminded me that preparation is the difference between peace and frustration on the Daniel Fast. Having at least one fresh option and one comforting option ready makes everything easier. I also noticed how much better I feel when my meals are fiber-rich and properly seasoned.
If you’re in Week 2 right now and feeling stuck, this is your sign to switch things up just enough to stay excited.
More recipes and reflections coming in Week 3. If you try any of these, let me know which one became your favorite.
