The potatoes pictured in this post were baked, cooled, cut into squares then sautéed with a tablespoon of coconut oil and seasoning. This is a very simple meal to prepare and the results are delicious!
2 medium baked Yellow Potatoes
1-2 cups sliced Mushrooms
1 medium Tomatoes
5 stems Green Onion
1 tbsp. Coconut Oil
After the potatoes, mushrooms, tomatoes, and green onions are cut and sliced, add the coconut oil to a sauté pan with the potatoes and mushrooms. Sautee in medium heat. After five minutes or when the mushrooms are tender, add the tomatoes and green onions. Next, add the seasoning and sauté for another three minutes.
The potatoes were baked and refrigerated the previous day but they don’t need to be prebaked. You can use raw potatoes instead. Cook them separately in high heat before adding other ingredients. You can substitute the coconut oil with half a cup of water or 1-2 tbsp. of olive oil.
Here is a Perfect Sautéed Potatoes Recipe that includes olive oil. Only natural oils are allowed on the Daniel Fast. Keep in mind that processed oils and deep fried foods are not allowed.
The image doesn’t display the entire quantity cooked. There were leftovers for lunch the next day that were reheated with a cup of peas.
Don’t forget to schedule some extra time to pray for your needs and for the salvation of your friends and family.