People who are new to Fasting often pose the questions: “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?” To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’ This feature will appear sporadically. 

Now for the answers. Can you really eat ANYTHING you want on a Slow Day? Not really. If you eat too many calories every Slow Day, you will not lose weight. There are many questions asked on the Fast Diet Forum which attest to that. Once in a while you can splurge, as long as it isn’t everyday. For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet. As for how we eat, an example follows.

The late, lamented Gourmet Magazine had a practice of publishing favorite recipes from readers. One of them was for this coffee cake. What makes it “Pennsylvania Dutch” is probably the method of cutting the butter into the flour to form a crumb, then combining most of the crumbs with the moist ingredients. This is similar to the process of preparing a Shoo-Fly Pie, a classic of Pennsylvania Dutch cuisine. Since the recipe makes two 8″ cakes, there is one to eat and one for gifting or for the freezer.

The coffeecake is delicious and easy to prepare. Have only one egg to use? You can just as simply make one cake from the recipe. Either way, the cake is moist and flavorful. This is a regular in our breakfast rotation.

Two 8 or 9” cakes	1 cake or 12 muffins	8 or 9” round cake pans
2 eggs 1 c. milk, fat % of your choice	1 eggs ½ c. milk, fat % of your choice	Whisk together and set aside.
2 ½ c. white whole wheat flour 1 ½ c sugar or 1¼ c. ½ tsp salt 1 Tbsp baking powder ¾ c/12 oz butter	1¼ c. white whole wheat flour ¾ c sugar or 2/3 c. ¼ tsp salt 1½ tsp baking powder 1/3 c/ 6 oz butter	With pastry blender or 2 knives, cut together until mixture looks like a coarse meal. SAVE OUT ½ OR ¼ CUP OF CRUMBS, set aside
		Stir egg-milk into flour crumbs until combined.
		Pour into pans, buttered or lined with parchment paper.
½ cup crumbs	¼ c crumbs	Sprinkle tops with crumbs.
		Bake @ 375F 25-30 mins, until top begins to turn golden.