INTERMITTENT FASTING ROCKS
Skipping a meal can be good for you! Resting your gut for longer periods of time
starts a healing process that may alleviate many nagging aches and pains and give you a steady source of energy. Best of all, it’s not a diet! You don’t count calories.
Fasting is a historical discipline in many cultures. Fasting resets your digestive system, boosts your immune system, and may also reduce inflammation.
Here is how it works:
You eat a balanced meal in any 8 hour time frame and fast for 16. Remember that 8 of those are used up by sleep. Prepare and enjoy a nutritious supper of quality protein, good fats, lots of veggies, and a small helping of carbs. There is no snacking before bedtime or between meals! Period.
You will probably catch yourself putting something in your mouth that just happens to be in plain sight for the first few days. I sure did! I friend of mine drinks a cup of salted warm water or a cup of miso broth to derail a snack attack mid mealtime. I break my fast with a cup of green tea or black coffee some days. Increasing your water intake is always a good idea, but more so when you fast.
Intermittent fasting is closely linked to a Keto diet. Your body hits a state of ketosis when easy calories from carbs are no longer available to put glucose in our cells. This is when our cells turn to our stored fat supplies. The first fat that is targeted is internal, like around your heart or liver. After a week or two you will start to notice that your clothes seem less tight. Increasing your healthy fat intake, eating quality protein (vegetarian or animal), lots of steamed veggies, and very small helpings of carbs is sure to give you plenty of energy throughout the day and a better night’s rest.
ROOTS AND GREENS CABBAGE SALAD.
This salad tastes even better the next day!
Mix in a large bowl:
1 cup each of grated red and green cabbage
½ cup each of grated cauliflower, broccoli, and carrots
1 red pepper finely sliced.
1 green onion, finely sliced
A handful finely chopped parsley or cilantro.
(cubed goat feta as a topping is optional)
DRESSING
½ cup EV olive oil
Juice of one lemon or 2 tbs of Apple Cider vinegar
1 tbs Dijon mustard
1 tsp honey or sugar
½ tsp each of salt and pepper.