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.

This recipe is from a New York Times article by Yasmin Fahr. Since we wish to add to our repetoire of whole-grain/Mediterranean Diet recipes, I thought this might be good. I like farro. Dear Husband, who is not wildly enthusiastic about my attempts to add whole grains to our diet, was indeed very enthusiastic about this meal. With almost every fork-full, we exclaimed, “Isn’t this delicious!!” We will decidedly prepare and eat this meal again. And again.

4 servings, original	2 servings, my way	Heat oven to 400F.
1 cup raw farro, rinsed 3 cups salted water	½ cup raw farro, rinsed 1½ cups salted water	Bring water to a boil. Add farro and adjust heat to keep a medium boil.
		Cook uncovered, stirring a bit so it won’t stick, until tender and a bit chewy, 30 mins.
2 pts cherry tomatoes 7 oz red onion, peeled  2 T. olive oil	2 cups cherry tomatoes 3.5 oz/105g red onion 1 tsp olive oil	Cut onion in 1” wedges. On a sheet pan, combine veggies with oil, making sure everything is well coated and glistening.
Kosher salt + black pepper ½ tsp red-pepper flakes	Kosher salt + black pepper ¼ tsp red-pepper flakes	Add seasonings. Roast until tomatoes blister, 25-30 mins.
Cooked farro ¼ c purchased/DIY pesto	Cooked farro 2 T. purchased/DIY pesto	Make your own or open a jar you bought. When farro is cooked, drain. Stir in pesto.
1 T. lemon zest 2 Tbsp lemon juice	1.5 tsp lemon zest 1 Tbsp lemon juice	Add lemon zest and juice. I used only bottled lemon juice, not the zest.
2 packed c. baby spinach	½ c. fresh spinach/½ c frz	Stir spinach into farro. I used frozen.
Roasted vegetables salt & pepper	Roasted vegetables salt & pepper	Scrape farro into vegetables and stir to combine with juices. Season as needed.
4-oz ball fresh mozzarella ¼ c. flat-leaf parsley/basil	1 oz fresh mozzarella 2 T. flat-leaf parsley/basil	Tear/cut cheese in chunks. Roughly chop herbs. Stir all into farro, and plate.
Cooked shrimp/chicken/ scallops	3.5 oz cooked chicken or scallops	Garnish with protein of choice or not.  I used grilled chicken from Sunday’s meal.