Hey beautiful soul,
As you know, I’ve been on a spiritual journey to live the way the Bible outlines. That means I want to not just read and study the word; I’d like to live and embody the word. This week, I’ve been diving deep into the topic of diets and food. The Bible says our bodies are the temple of the Lord (1 Corinthians 6:19), and to be honest, I’ve never really asked myself what that truly means. Through my research, I’ve come to understand just how important it is.
I’ve been researching what the Bible says about food and what exactly we should eat, and here’s what I found out: the Bible provides clear guidelines on what foods are permissible and what foods are not. From Genesis to Leviticus to Daniel, the scriptures outline specific dietary principles that promote health and well-being.
For example, in Genesis 1:29, God gives humanity the gift of plant-based foods: “And God said, ‘Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food.'”
Additionally, Leviticus 11 details the clean and unclean animals that are fit for consumption, emphasizing the importance of discernment in food choices.
In Leviticus 11, the clean animals fit for consumption include cattle, deer, goats, sheep, certain types of birds such as doves and pigeons, and various species of fish with fins and scales.
Unclean animals, which are not suitable for consumption, include pigs, camels, rabbits, shellfish (such as shrimp, crab, and lobster), and certain birds of prey like eagles, vultures, and owls. Additionally, rodents like mice and rats are considered unclean, along with insects such as flies and certain types of beetles.
Inspired by these biblical principles, I’ve put together a 5-day Bible diet. It includes breakfast, lunch, dinner, and a snack for each day, all aligned with the Bible’s guidelines. It’s incredible to realize that we have the opportunity to nourish our bodies in a way that honors God’s design.
Do you know you can do it? Join me on this journey of nourishing our bodies and spirits according to the wisdom of the Bible.
5-Day Bible Diet Plan
Day 1: Genesis Garden Feast
Breakfast: Fruit Salad with Honey and Nuts
- Ingredients:
- Apples
- Grapes
- Pomegranate seeds
- Honey
- Assorted nuts
- Recipe:
- Slice apples and halve grapes.
- Combine fruits in a bowl, sprinkle with pomegranate seeds, and drizzle with honey.
- Instructions:
- Wash and chop the fruits.
- Mix them together in a bowl and top with honey and nuts.
Lunch: Lentil Soup with Barley Bread
- Ingredients:
- Lentils
- Onions
- Carrots
- Celery
- Barley flour
- Recipe:
- Cook lentils with chopped onions, carrots, and celery in vegetable broth.
- Prepare barley bread using barley flour, water, yeast, and salt.
- Instructions:
- Rinse lentils and chop vegetables.
- Cook lentils with vegetables in a pot.
- Mix barley flour with water, yeast, and salt to form a dough, then bake into bread.
Dinner: Grilled Fish with Herbed Quinoa
- Ingredients:
- Fish fillets
- Olive oil
- Garlic
- Lemon
- Quinoa
- Assorted herbs
- Recipe:
- Marinate fish in olive oil, minced garlic, and lemon juice.
- Cook quinoa and mix in chopped herbs.
- Grill fish until cooked through.
- Instructions:
- Marinate fish for 30 minutes.
- Cook quinoa according to package instructions.
- Grill fish for 5-7 minutes on each side.
Snack: Mixed Nuts and Dried Fruits
- Ingredients:
- Assorted nuts (almonds, walnuts, etc.)
- Dried fruits (raisins, apricots, etc.)
- Recipe:
- Combine nuts and dried fruits in a bowl.
- Instructions:
- Measure out desired amounts of nuts and dried fruits.
- Mix together in a bowl and enjoy.
Day 1 Shopping List:
- Apples
- Grapes
- Pomegranate seeds
- Honey
- Assorted nuts
- Lentils
- Onions
- Carrots
- Celery
- Barley flour
- Vegetable broth
- Fish fillets
- Garlic
- Lemon
- Quinoa
- Assorted herbs
- Mixed nuts
- Dried fruits
Day 2: Leviticus Delights
Breakfast: Goat Cheese Omelette with Leeks
- Ingredients:
- Eggs
- Goat cheese
- Leeks
- Olive oil
- Recipe:
- Whisk eggs and pour into a hot skillet.
- Add sliced leeks and crumbled goat cheese to one side.
- Fold omelette over and cook until set.
- Instructions:
- Crack eggs into a bowl and whisk.
- Slice leeks and crumble goat cheese.
- Cook omelette in a skillet over medium heat.
Lunch: Quinoa Salad with Grilled Vegetables
- Ingredients:
- Quinoa
- Bell peppers
- Zucchini
- Eggplant
- Balsamic vinegar
- Recipe:
- Cook quinoa according to package instructions.
- Grill sliced bell peppers, zucchini, and eggplant.
- Toss quinoa and grilled vegetables with balsamic vinegar.
- Instructions:
- Rinse quinoa and cook as directed.
- Slice vegetables and grill until tender.
- Combine quinoa, grilled vegetables, and balsamic vinegar in a bowl.
Dinner: Kosher Beef Stew with Root Vegetables
- Ingredients:
- Beef stew meat
- Carrots
- Potatoes
- Onions
- Kosher salt
- Herbs (of your choice)
- Recipe:
- Brown beef in a pot, then add chopped onions.
- Stir in diced carrots and potatoes.
- Simmer with water and season with kosher salt and herbs.
- Instructions:
- Cut beef into cubes and chop vegetables.
- Brown beef in a pot, then add onions.
- Add carrots, potatoes, water, and seasonings, and simmer until vegetables are tender.
Snack: Sliced Cucumbers with Hummus
- Ingredients:
- Cucumbers
- Hummus
- Recipe:
- Slice cucumbers and serve with hummus.
- Instructions:
- Wash and slice cucumbers.
- Scoop hummus into a bowl and serve with cucumber slices.
Day 2 Shopping List:
- Eggs
- Goat cheese
- Leeks
- Olive oil
- Quinoa
- Bell peppers
- Zucchini
- Eggplant
- Balsamic vinegar
- Beef stew meat
- Carrots
- Potatoes
- Onions
- Kosher salt
- Herbs (of your choice)
- Hummus
- Cucumbers
Day 3: Daniel's Plant-Powered Day
Breakfast: Overnight Oats with Almond Milk and Fruits
- Ingredients:
- Rolled oats
- Almond milk
- Chia seeds
- Assorted fruits (such as berries, bananas, or apples)
- Recipe:
- Mix oats, almond milk, and chia seeds in a jar or bowl.
- Add chopped fruits.
- Refrigerate overnight and enjoy in the morning.
- Instructions:
- Combine oats, almond milk, and chia seeds in a container.
- Chop fruits and add to the mixture.
- Refrigerate overnight, and your breakfast will be ready in the morning.
Lunch: Chickpea Salad with Mint Dressing
- Ingredients:
- Chickpeas
- Cucumbers
- Tomatoes
- Mint leaves
- Lemon
- Olive oil
- Recipe:
- Combine chickpeas, diced cucumbers, and chopped tomatoes in a bowl.
- Prepare a dressing with minced mint leaves, lemon juice, and olive oil.
- Toss salad with dressing before serving.
- Instructions:
- Drain and rinse chickpeas.
- Dice cucumbers and tomatoes.
- Mix all ingredients in a bowl and dress with mint dressing.
Dinner: Stir-Fried Tofu with Mixed Vegetables
- Ingredients:
- Tofu
- Broccoli
- Bell peppers
- Snap peas
- Soy sauce
- Garlic
- Recipe:
- Press tofu to remove excess moisture, then cut into cubes.
- Stir-fry tofu with chopped garlic until golden brown.
- Add sliced vegetables and soy sauce, stir-fry until tender.
- Instructions:
- Press tofu between paper towels to remove water.
- Cut tofu into cubes and chop vegetables.
- Stir-fry tofu and garlic until golden, then add vegetables and soy sauce.
Snack: Apple Slices with Almond Butter
- Ingredients:
- Apples
- Almond butter
- Recipe:
- Slice apples and serve with almond butter for dipping.
- Instructions:
- Wash and slice apples.
- Serve with almond butter on the side for dipping.
Day 3 Shopping List:
- Rolled oats
- Almond milk
- Chia seeds
- Assorted fruits (berries, bananas, apples)
- Chickpeas
- Cucumbers
- Tomatoes
- Mint leaves
- Lemon
- Olive oil
- Tofu
- Broccoli
- Bell peppers
- Snap peas
- Soy sauce
- Garlic
- Almond butter
Day 4: Abundance of Blessings
Breakfast: Whole Wheat Pancakes with Honey
- Ingredients:
- Whole wheat flour
- Eggs
- Milk
- Honey
- Recipe:
- Mix whole wheat flour, eggs, and milk to form pancake batter.
- Cook pancakes on a griddle until golden brown.
- Serve with a drizzle of honey.
- Instructions:
- Combine whole wheat flour, eggs, and milk in a bowl.
- Heat a griddle and pour batter to make pancakes.
- Serve hot with honey on top.
Lunch: Lentil Salad with Vinaigrette
- Ingredients:
- Lentils
- Bell peppers
- Red onion
- Parsley
- Olive oil
- Vinegar
- Mustard
- Recipe:
- Cook lentils until tender, then drain and cool.
- Mix lentils with diced bell peppers, sliced red onion, and chopped parsley.
- Prepare vinaigrette dressing with olive oil, vinegar, and mustard, then toss with salad.
- Instructions:
- Cook lentils according to package instructions.
- Dice bell peppers, slice red onion, and chop parsley.
- Combine all ingredients in a bowl and dress with vinaigrette.
Dinner: Grilled Lamb Chops with Mint Sauce
- Ingredients:
- Lamb chops
- Mint leaves
- Garlic
- Olive oil
- Lemon juice
- Recipe:
- Marinate lamb chops with minced garlic, chopped mint leaves, olive oil, and lemon juice.
- Grill lamb chops until desired doneness.
- Serve with additional mint sauce on the side.
- Instructions:
- Marinate lamb chops for at least 30 minutes.
- Preheat grill and cook lamb chops to preference.
- Prepare additional mint sauce by blending mint leaves, garlic, olive oil, and lemon juice.
Snack: Greek Yogurt with Berries
- Ingredients:
- Greek yogurt
- Assorted berries (such as strawberries, blueberries, or raspberries)
- Recipe:
- Serve Greek yogurt topped with fresh berries.
- Instructions:
- Spoon Greek yogurt into a bowl.
- Wash and add fresh berries on top.
Day 4 Shopping List:
- Whole wheat flour
- Eggs
- Milk
- Honey
- Lentils
- Bell peppers
- Red onion
- Parsley
- Olive oil
- Vinegar
- Mustard
- Lamb chops
- Mint leaves
- Garlic
- Lemon juice
- Greek yogurt
- Assorted berries
Day 5: Celebration of Abundance
Breakfast: Ezekiel Bread with Almond Butter
- Ingredients:
- Ezekiel bread
- Almond butter
- Recipe:
- Toast Ezekiel bread until golden brown.
- Spread almond butter generously on top.
- Instructions:
- Toast Ezekiel bread slices until crispy.
- Spread almond butter evenly on each slice.
Lunch: Stuffed Bell Peppers with Quinoa
- Ingredients:
- Bell peppers
- Quinoa
- Onion
- Zucchini
- Tomato sauce
- Recipe:
- Cook quinoa according to package instructions.
- Sauté chopped onion, zucchini, and tomato sauce until tender.
- Stuff bell peppers with cooked quinoa and vegetable mixture.
- Instructions:
- Cook quinoa as directed.
- Sauté chopped vegetables until softened.
- Fill bell peppers with quinoa mixture and bake until peppers are tender.
Dinner: Honey Glazed Chicken with Roasted Vegetables
- Ingredients:
- Chicken breasts
- Honey
- Olive oil
- Garlic powder
- Mixed vegetables (such as carrots, potatoes, and onions)
- Recipe:
- Marinate chicken breasts in honey, olive oil, and garlic powder.
- Roast chicken and vegetables in the oven until cooked through.
- Serve with a side of roasted vegetables.
- Instructions:
- Marinate chicken breasts for at least 30 minutes.
- Preheat oven and roast chicken and vegetables until golden and tender.
Snack: Cottage Cheese with Pineapple
- Ingredients:
- Cottage cheese
- Pineapple chunks
- Recipe:
- Serve cottage cheese with pineapple chunks on the side.
- Instructions:
- Spoon cottage cheese into a bowl.
- Add pineapple chunks for a sweet and savory snack.
Day 5 Shopping List:
- Ezekiel bread
- Almond butter
- Bell peppers
- Quinoa
- Onion
- Zucchini
- Tomato sauce
- Chicken breasts
- Honey
- Olive oil
- Garlic powder
- Mixed vegetables (carrots, potatoes, onions)
- Cottage cheese
- Pineapple chunks
As we conclude our exploration of the Bible diet, I encourage you to consider integrating its principles into your lifestyle. By aligning your eating habits with the wisdom of scripture, you honor your body as a temple of the Lord and nourish both your physical and spiritual well-being. Embrace this journey of culinary discovery with gratitude and reverence, knowing that each meal is an opportunity to deepen your connection to God’s abundant blessings. May your path be filled with joy, vitality, and spiritual enrichment as you embrace the nourishing goodness of the Bible diet.
-Renee Bhagwandeen
