Dr. Mark Hyman is a practicing family physician, a six-time No. 1 New York Times bestselling author, and an internationally recognized leader, speaker, educator and advocate in his field of Functional Medicine. He is also the founder and medical director of The UltraWellness Center, chairman of the board of the Institute for Functional Medicine, a medical editor of The Huffington Post and a regular medical contributor on Katie Couric’s TV show, “Katie.” For more information, visit http://www.danielplan.com/.

A Time magazine cover article named Rick Warren the most influential spiritual leader in America and one of the 100 most influential people in the world.

Tens of millions of copies of Pastor Rick’s books have been published in 200 languages. His best-known books, The Purpose Driven Life and The Purpose Driven Church, were named three times in national surveys of pastors (by Gallup, Barna, and Lifeway) as the two most helpful books in print.

Rick and his wife, Kay, founded Saddleback Church, the Purpose Driven Network, the PEACE Plan, and Hope for Mental Health. He is the cofounder of Celebrate Recovery with John Baker.

Pastor Rick has spoken in 165 nations. He has spoken at the United Nations, US Congress, numerous parliaments, the World Economic Forum, TED, Aspen Institute, and lectured at Oxford, Cambridge, Harvard, and other universities.

Rick is executive director of Finishing the Task, a global movement of denominations, organizations, churches, and individuals working together on the Great Commission goals of ensuring that everyone everywhere has access to a Bible, a believer, and a local body of Christ.

The Washington Post called Daniel Amen, MD the most popular psychiatrist in America and Sharecare named him the web’s #1 most influential expert and advocate on mental health. Dr. Amen is a physician, double board certified psychiatrist, television producer and ten-time New York Times bestselling author. He is the Founder and Medical Director of Amen Clinics in Costa Mesa and San Francisco, California, Bellevue, Washington, Reston, Virginia, Atlanta, Georgia and New York, New York.

The Daniel Plan Cookbook

The Daniel Plan

ZONDERVAN

Scrambled EggBreakfast Tostadas

* Eggs Benedict

Garden Patch Omelet

Avocado Breakfast

Buckwheat ButtermilkPancakes

Blackberry Sauce

Gluten-Free PumpkinWaffles

Hearty Apple Oatmeal

Blueberry French Toast

Whole Foods ProteinShake

Very Cherry Smoothie

Berry Protein Smoothie

Green Smoothie

Alternative Milks

Scrambled EggBreakfast Tostadas

1 (15-ounce) can black
beans
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 arehigh in protein and fiber; avocado adds satisfying, healthy fat;corn tortillas are gluten free; and cilantro is a detoxifying herb. A greatway to start the day. GF 4 servings

1. Pour beans into a strainer. Rinse under cold water and drain. Placebeans in a small saucepan. Add chili powder, 2 teaspoons olive oil, and 1/4cup of the salsa; stir beans and warm over medium-low heat. Cover with alid 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 alittle salt and pepper until frothy. Heat 1 teaspoon oil in a large nonsticksauté pan or skillet over medium-low heat.

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

4. While eggs are cooking, warm tortillas for a few seconds in a pan ormicrowave. For a crispy base, add 1 tablespoon of oil to a sauté pan, heatuntil hot but not smoking, and quickly cook tortillas for a few seconds oneach 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 alow flame on a gas stove. Hold a tortilla with tongs and turnfrequently until browned at the edges and warm.

Eggs Benedict

Hollandaise Sauce

½ cup organic or vegan
mayonnaise
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
(optional)

Eggs Benedict

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

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

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

2. In a large pot, bring water to a boil. Reduce heat to a simmer. Swirlthe hot water. Crack eggs individually into a small cup. Carefully dropthem into the hot water. Poach eggs for about 4 minutes. Scoop out witha slotted spoon. Alternative: In a frying pan, heat grape seed oil overmedium 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, orhard yolks.

3. Toast English muffins.

4. Heat grape seed oil in sauté pan over medium heat. Sauté spinach for1–2 minutes. Then warm the tomato slices in the pan.

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

TIP Try this recipe with scrambled eggs or substitutea 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
sliced
Dash of pepper

Filled with protein and fiber, vegetable omelets are a satisfying mealday 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 sautéor frying pan that has a lid. Add garlic, spinach, peppers, onion, tomato,and mushroom. Sauté until veggies are soft, about 5 minutes. Removevegetables from pan. Set aside in a bowl.

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

4. Serve right away.

Optional: Chop tomatoes, avocado, and cilantro. Mix together for abreakfast 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
bite-sized
2 diced avocados
1 cup simple berry sauce

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

1. Combine all sauce ingredients in a blender and blend well. Transfer to astorage 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 theavocado lightly with half the berry sauce until well coated. Repeat withremaining berries, avocado, and sauce.

Optional: Serve over a half of avocado.

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

BuckwheatButtermilk Pancakes

1¾ cups (8½ ounces)
whole grain buckwheat
flour
1½ teaspoons baking
powder
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
extract
2½ cups buttermilk
Coconut or grape seed oil
Blackberries for garnish
(optional)

Buckwheat is not wheat, but a fruit seed related to the rhubarbplant. Buckwheat is gluten free and high in protein and fiber withan earthy, nutty flavor and a rich brown color. Enjoy these hearty, high-energypancakes 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 ovento 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 untilsmooth. Whisk in buttermilk. Don't worry about small lumps from thecoconut oil. Pour the liquid ingredients into the dry mixture, and whisktogether. Batter will be thick.

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

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

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

Blackberry Sauce

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

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

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

2. Puree berries in a blender until smooth. Pour the berry puree into asieve or strainer set over a bowl. With the back of a ladle, press the berriesthrough 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 ArugulaPizza

Goat Cheese and TurkeyBacon Pizza

Honey Wheat PizzaCrust

Gluten-Free Pizza Crust

Herbed Turkey Burgers

Quinoa-Lentil VeggieBurgers

Lemon-Dijon Sauce

Caramelized OnionBurgers

Turkey Sloppy Joes

Grilled Spicy Fish Tacos

Mango-Jalapeno Salsa

Roast Chicken Tacos

Creamy Chipotle-LimeSauce

Veggie Tacos

* Kicking and ScreamingSteak 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
88–89)
3 ounces organic BBQ
sauce
1 cup thinly sliced grilled
or roasted chicken
½ cup thinly sliced red
onion
½ cup diced pineapple
(optional)
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 withmozzarella 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
sauce
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 bitethat we know you'll love! One 12-inch pizza

1. Preheat oven to 450°.

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

3. Bake on pizza stone for 10-12 minutes. Remove from oven, andspread arugula over top of the hot pizza. Sprinkle with Parmesancheese.

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
sliced
2 ounces crumbled goat cheese
2 ounces shredded mozzarella
cheese
1 tablespoon pine nuts, toasted
(optional)
¼ cup chopped fresh basil
½ teaspoon crushed red pepper

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

1. Preheat oven to 450°.

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

3. Bake on pizza stone for 12-14 minutes. Remove from oven and topwith 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
(105-115°)
1 tablespoon olive or
grape seed oil
1 tablespoon raw honey
¼ cup grated Parmesan
cheese

One 12-inch crust

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

2. Cover with plastic wrap, and let rise to double in size, about1 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 rollingpin to press the dough down forming a flat 12-inch circle about ½-inchthick.

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 goldenbrown and toppings are done.

Gluten-Free Pizza Crust

1 packet active dry yeast
1 cup warm water
(105-115°)
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 witha dough hook. Let sit until yeast begins to foam and float on surface ofthe 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 smoothdough forms, about 10 minutes.

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

6. Divide dough into 2 balls. Working with 1 ball at a time, dust doughwith flour. Roll dough into a 12-inch round about ¼-inch thick. Repeat withremaining 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 plasticwrap 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 goldenbrown and toppings are done.

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

Herbed Turkey Burgers

1 ¼ pounds lean ground
turkey
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,
minced
4 whole wheat or gluten-free
buns
4 large tomato slices
4 large leaves dark green
lettuce
Horseradish sauce and
Dijon to dress buns
(optional)

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