Egg-Free Slow-Carb Breakfast: Almond Porridge

slow-carb-porridge
Some people just don’t like eggs, or they want a breakfast option that doesn’t involve eggs sometimes.

On Finding My Fitness, I have a post with several other options, but one of my favorites right now is a good replacement for oatmeal. If you like the subtle flavors of coconut milk and almonds, then this recipe is for you.

I can see this especially hitting the spot as the weather starts to get cooler, and you can change the profile of the dish completely with just the spices you use.

Don’t feel married to almonds for this, either. Other kinds of nuts would taste just as delicious, and depending on your tastes you may even like it better with something like a walnut, macadamia nut, or pecan.

This is one of the recipes I’m featuring as part of the slow-carb meal planner I’ve developed.  A bunch of people have already signed up, and some have even told me they’ve reached their goals!  Check it out if you’re interested!

Let me know what you think about it in the comments!

Egg-Free Slow-Carb Breakfast: Almond Porridge

Ingredients

  • 1 c almond meal (for a coarser mouthfeel, you can also just grind up almonds in a food processor)
  • Cream from one can of full-fat coconut milk (the stuff you skim off the top of the can after it’s been in the fridge)
  • an optional bit or two of stevia
  • 2 tsp cinnamon
  • pinch of ground nutmeg

Instructions

  1. In a saucepan, heat the coconut cream until it “melts” and gets liquidy. Then add the almonds and sweetener. Mix until combined thoroughly. Stir and cook on medium for about 5 minutes.
  2. When it thickens up a bit and you’re almost ready to take it off, add the seasonings and stir it together.

Incoming search terms:

  • slow carb coconut milk

How To Make A Slow-Carb Diet Friendly Aioli Sauce

How to make slow-carb friendly aioli sauce on http://www.slowcarbfoodie.com

Aioli is hardly more than mayo with garlic, but it’s oh so delicious and is a GREAT slow-carb condiment to add onto chicken, steak, or as you see in the amazing photo I found on flickr, to a bouillabaisse.

I already have a recipe to make slow-carb mayo, so pick this one up too. Add it to your arsenal of sauces that are allowed!

You’ll need a food processor with a blade, or a blender. I’ve found it works better in a small processor, but you use what you have. I haven’t tried it yet, but as I type this I’m thinking about trying it in our stand mixer with the whisk attachment at a super high speed. I’ll let you know how it goes.

How To Make A Slow-Carb Friendly Aioli Sauce

Ingredients

  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 2 cloves garlic
  • 1 cup extra virgin olive oil
  • 2 tsp lemon juice
  • salt

Instructions

  1. Add the yolk, mustard, and garlic to a food processor with a blade attachment. Process until combined.
  2. SLOWLY add the olive oil while the blade is spinning, like a very thin stream, and keep processing until it's all been added. This should take a couple minutes.
  3. Stop processing, scrape down the sides, and add the lemon juice and salt. Pulse the processor until everything is combined.

photo by bluumwezi / CC BY / SCF tag added

Spicy Black Bean Soup

Spicy Black Bean Soup

Spicy Black Bean Soup
One of the readers of Finding My Fitness sent me this recipe a while back, and I pulled it out over the weekend. It turned out really well, my only tip is to make sure the beans are cooked fully!

It’s a hearty, filling, spicy soup (the spice can be modified to your taste) that I could see myself making over and over again.

I decided to do it as a fully vegetarian dish. I’m the kind of guy who says I would be sad if I could never eat meat again, but if the meals were like this, I probably wouldn’t miss it.

One of these days when I put together my slow-carb vegetarian recipe list, this will be in it.

Enjoy!

Spicy Black Bean Soup

Rating: 41

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Spicy Black Bean Soup

Ingredients

  • 2 Tbsp olive oil
  • 1 medium onion, diced
  • 1/2 Tbsp chili powder
  • 1 qt vegetable stock
  • 4 cups black beans, cooked, rinsed, and drained
  • 2 Cups Chopped tomatoes
  • 1 cup spicy salsa (the one I used is a chipotle, which I think enhanced the flavor a lot)
  • salt & pepper to taste
  • 1 Tbsp hot sauce

Instructions

  1. Add olive oil to large soup pot and heat.
  2. Add onion and chili powder and stir till the onions are soft.
  3. Add the stock, then the black beans, tomatoes, hot sauce, salsa and bring to the boil. Bring the heat down so it is simmering and leave for 30 mins. Add salt & pepper to taste. Stir regularly!
  4. When it's cooked enough, use an immersion blender to more or less puree the soup.

Will puts some sour cream in his if it’s too spicy (which you see in the photo), but it’s not necessary. If you *need* something like that to make it smoother, I’d use some full-fat greek yogurt instead. But if you can handle dairy and aren’t impeded in your fat loss, I can’t stop you from using sour cream!

What’s your favorite vegetarian soup recipe?

30 Superbly Slow-Carb Soup Recipes

30-slow-carb-soup-recipesIf it’s cold where you are, then you’ve just hit the jackpot.

My wife and I love to eat soups in the winter. They’re perfect food for the cold weather, plus they can last for days. Talk about bulk preparation!

But the same old soup day after day can get boring. So I went on a hunt.

Here’s what I found. Please enjoy (and share the crap out of) this list of 30 slow-carb soups!

Note: not everyone in the world is slow-carb, but their soups can be slow-carbed up. Along with the pics are any necessary notes for you.

(click the images to go to the recipe)

Enjoy this one over cauliflower rice instead of regular rice.
“Gumbo-laya” With Spicy Sausage, Chicken & Shrimp.
Enjoy this one over cauliflower rice instead of regular rice.
Tomato Lentil Soup
Tomato Lentil Soup
Simple Creamy Cauliflower and Artichoke Soup
Simple Creamy Cauliflower and Artichoke Soup


Pork Chili Verde
Pork Chili Verde
just take out the cornstarch
White Bean, Collards, Sausage, and Chicken Soup
White Bean, Collards, Sausage, and Chicken Soup
Chicken Tortilla-less Soup
Chicken Tortilla-less Soup


Ginger Zucchini Noodle Egg Drop Soup
Ginger Zucchini Noodle Egg Drop Soup
Again, just leave out the cornstarch.
Hearty and “Creamy” Slow Carb Tomato Soup
Hearty and “Creamy” Slow Carb Tomato Soup
Creole Jambalaya
Creole Jambalaya
Either don’t use rice or eat with cauliflower rice.


Roasted Red Pepper and Avocado Soup with Sausages
Roasted Red Pepper and Avocado Soup with Sausages
Curried Cream Of Broccoli Soup
Curried Cream Of Broccoli Soup
Chilled Cream of Avocado Soup with Dungeness Crab
Chilled Cream of Avocado Soup with Dungeness Crab


Homemade Chicken Broth
Homemade Chicken Broth
Hot and Sour Soup
Hot and Sour Soup
Filipino Beef Kaldereta
Filipino Beef Kaldereta


Pressure-Cooker Lamb Stew
Pressure-Cooker Lamb Stew
Japanese-Inspired Whitefish and Noodle Soup
Japanese-Inspired Whitefish and Noodle Soup
Creamy Carrot Fennel Soup
Creamy Carrot Fennel Soup


Caldo de Res
Caldo de Res
Thai Glass Noodle Soup
Thai Glass Noodle Soup
This pic isn’t from the recipe, but you’ll get the idea
Winter Mushroom Soup
Winter Mushroom Soup


Split Pea Soup w/ Sausage
Split Pea Soup w/ Sausage
Farmer's Market Gazpacho
Farmer’s Market Gazpacho
The link has a few recipes, but you’ll see it
Tuscan Red Lentil Soup with Kale
Tuscan Red Lentil Soup with Kale
This one uses farro, a grain. Ignore it.


Dutch Tomato Soup with Meatballs
Dutch Tomato Soup with Meatballs
Roasted Cauliflower & Mushroom Soup
Roasted Cauliflower & Mushroom Soup
Roasted Vegetable Soup
Roasted Vegetable Soup
Use coconut cream instead of creme fraiche


Coconut milk curry beef stew
Coconut milk curry beef stew
Italian Sausage and Cabbage Soup
Italian Sausage and Cabbage Soup
Healing Chicken Soup
Healing Chicken Soup

Do you have a favorite slow-carb friendly soup recipe? Link it in the comments!

And if you loved this post, please share!

How To Plan Your Slow Carb Meals For Maximum Results

planning-slow-carb-meals

There’s one strategy that surpasses the rest in terms of what will help you stick to your 4 Hour Body guns:

Planning your meals.

If you’re not planning your meals, you’re a ticking time bomb of unplanned cheating ready to go off. I know that’s how it is, because that’s exactly how I am.

The only way I’ve been able to see consistent results is when I plan my food out ahead of time. In fact, I’ve planned enough that I created a slow-carb meal planner you can subscribe to if you’d like.

But if you stick around, I’m going to tell you how to plan so many meals you could eat a different meal for something like 80 years without eating the same thing twice.

How’s that for diversity?

All the foods

As I was putting together the slow-carb planner’s very first version, I developed what I call the “Fairly Exhaustive Slow-Carb Food List“. With that, you’ll find over 12,000 unique meal combinations.

Use it. Here’s a link to download the PDF.

If I didn’t have a meal planner to use instead, that’s what I would use to start planning my own meals. Here’s an example of how you could use it each week to plan:

  1. Create a spreadsheet (I use Google Docs) and give each group its own column.
  2. On a piece of paper (one you can hang on your fridge), make a space for each meal you want to plan. Here’s a meal planning calendar if you’d prefer to just print one out.
  3. Starting with the first column, randomly pick a number from 1 to the amount of items in the list. That’s the number corresponding to the food you’ll use. So for example, using the list you should have downloaded by now, if I pick 20 for protein, I’ll write down mahi mahi. A 17 for veggies gives me cucumbers, a 6 for legumes gives me lentils, and so on.
  4. The list provides the inspiration for the meal. For mine, I’d probably do a salt/pepper grilled mahi mahi, a cucumber salad (with red onions, salt, pepper, oregano, white wine vinegar, and olive oil), and my standard lentil recipe.
  5. Repeat for each meal.

What I love about this is there are so many things we don’t normally eat (regardless of who you are) that you’re bound to try something new and delicious and vary your own intake. And we all know a variety is good for you.

When you have a combination of foods and spices you don’t know what to do with, head to the internet to find a recipe from allrecipes, epicurious, or chowstalker.

Of course, if there are things on the big list you don’t like, simply remove them for your meal planning purposes.

Never eat without a plan again

I mentioned above that I created a meal planner, and then I basically told you how to plan your own meals. Why would I do that?

The first reason is that my main goal is to help you guarantee you’re preparing slow-carb compliant meals that will help you reach your own goals. You’ll never have to wonder again if what you’re eating is “allowed”, regardless of if you do it your own or let me do it for you.

The second reason is that I know you’re busy, and I know this information is going to save you time. Sharing this with you is my way of saying thanks for being a SCF/FMF community member. If you can’t, or even just don’t want, to subscribe to the planner, you’ll still get the results you’re looking for and not have to put in as much effort as you did before today.

That said – if you think you’d like to find out more about the slow-carb meal planning service I’ve put together (and get the first month for only $1), then please follow the link to the launch post to read more. If you have any questions, let me know!

Learn more about the meal planner!

original photo credit: Liz

Yellow Chicken Curry Recipe (And A Review of Everyday Paleo Thai Cuisine)

Yellow curry chicken slow-carb recipe

Yellow curry chicken slow-carb recipe
One of my favorite cuisines is Thai, and I’ve found you can generally find decent options in a Thai restaurant. Sometimes you might need to ask for it without rice, but beyond that the only thing you’ll have to be careful of is sugar in sauces.

Or you can make it yourself at home. I recently bought a cookbook that’s making that much easier for me to do.

This recipe comes from Sarah Fragoso’s newest book, Everyday Paleo Thai Cuisine.

Delicious Thai recipes to make your slow-carb diet more interesting

I want to take a second to tell you about the book. While it’s primarily a Thai cooking book that also happens to be fully compliant to the Paleo diet, the vast majority of her recipes are slow-carb friendly or are very easily made slow-carb friendly (such as not using the honey or maple syrup she suggests). It’s by far the best cookbook I’ve found for some really exciting slow-carb cooking.

This is the real deal. She actually lived in Thailand for something like 6 weeks studying with Thai chefs to make authentic food, some of which you can’t even find in restaurants outside of Thailand.

She covers the gamut, from stir fries, curries, soups, appetizers, and even condiments that you’d find anywhere in Thailand. I fell in love with her condiment section and made quite a few of them right off the bat.

If you’re interested in the book, head on over to Amazon to check it out.

Here’s one of the slow-carb friendly recipes

We easily cook from this book once a week, and here’s the latest one we’ve done. It’s pretty simple and doesn’t take long at all to cook.

A few notes:

  • The original recipe calls for a curry paste that you can find in the book, but I didn’t have all of the ingredients for it, and I didn’t want to have to give you a second recipe that you’d have to make to prepare this meal. So what you see below is my way of getting the flavors from the curry paste without actually making it.
  • This chicken works best when eaten on a bed of cauliflower rice, but some cabbage sliced thin (so it’s kind of like noodles) does really well as a stir fry.

Yellow Chicken Curry #4hb #slowcarb

Rating: 41

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 2 servings

Yellow Chicken Curry #4hb #slowcarb

Ingredients

  • 2 Tbsp cooking fat (olive oil, coconut oil, lard, etc)
  • 1/2 Tbsp garlic, minced
  • 1/2 tsp ginger, minced
  • 1/2 tsp ground cumin
  • 1/2 Tbsp yellow curry powder
  • 1 tsp fish sauce
  • 1 Tbsp water or chicken stock
  • 1-1.5 lbs chicken, cut into smaller pieces
  • 2 Tbsp coconut milk (if you like that flavor)
  • 1-2 Thai hot chiles, sliced thin (depending on your spice tolerance)
  • salt and pepper to taste

Instructions

  1. In a large pan (a wok is best but not necessary), melt the fat over medium heat. When the pan is up to temperature, toss in the garlic, ginger, cumin, curry powder, and fish sauce and saute for several seconds until fragrant.
  2. Add the water or broth and simmer for another 30 seconds
  3. Add the chicken, salt, and pepper and stir fry for about 5 minutes or until the chicken is fully cooked.
  4. When the chicken is done and most of the water has cooked out, add the coconut oil and chiles and stir fry it for just a few seconds to heat it up.
  5. Serve over a bed of cauliflower rice and enjoy!

Sausage And Pepper Slow Cooker Stew #slowcarb #4hb #recipes

Sausage And Pepper Slow Cooker Stew

Sausage And Pepper Slow Cooker Stew
On the last Sunday of every month, we get together at church and have a covered-dish dinner. There’s always a pretty good selection, and there are a few families that take healthful foods, but we’re never guaranteed to be able to make an entire slow-carb meal out of the foods people end up taking.

My wife and I have been taking matters into our own hands and make sure there’s *something* we could eat and feel good about, so we’re always on the lookout for great recipes that scale well and are part of a healthful diet.

She was given a Paleo slow cooker recipe book for Christmas, and this recipe was just what we needed. It’s such a simple recipe that I was blown away by how many people put forth an effort to find out who made it and come up to us to tell us how good it was.

Healthful foods for the win!

Sausage And Pepper Slow Cooker Stew #slowcarb #4hb #recipes

Rating: 41

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Yield: 6 to 8 servings

Sausage And Pepper Slow Cooker Stew #slowcarb #4hb #recipes

Ingredients

  • 1 lb sweet Italian sausage
  • 1 lb hot Italian sausage
  • 1 Tbsp clarified butter
  • 1 onion, thinly sliced
  • 2 bell peppers, seeded and chopped
  • 3 cloves garlic, minced
  • 1 14.5 oz can stewed tomatoes
  • 2 cups chicken stock or broth
  • 1 tsp fresh oregano, chopped (or 1/2 tsp dried)
  • 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
  • Salt and pepper to taste

Instructions

  1. Cut the sausage into 1/4-inch slices. The sausage we used was raw, so I found it easier to cook it in the skillet on two sides for a bit, then pull it back out and slice it up.
  2. In a large skillet over medium-high heat, cook the sausages, turning frequently, until browned on both sides. Remove the browned sausage with a slotted spoon and put it in the slow cooker.
  3. Remove some of the rendered fat, leaving a few tablespoons (that’s optional, although if it’s not from pastured pork, I’d do it). Add the clarified butter and the onions to the skillet and saute for a couple of minutes until translucent. Add the peppers and garlic and cook for another 3 to 5 minutes.
  4. Dump the cooked veggies into the slow cooker. Top with the tomatoes and broth, then sprinkle the oregano and thyme on top. Cover and cool on low for 5 hours or on high for 3 hours. Season with salt and pepper as needed.

Notes

You could eat this by itself, over a bed of cauliflower “rice”, mixed with some broccoli (I love how the juices get absorbed into the “leafy” part), or just over a bed of wilted greens like spinach or kale.


Paleo Slow Cooking by Dominique DeVito

You may have noticed that we’re using a new recipe format on the site. It gives you a printable option, and it also lets you save the recipe to your Ziplist account. Please leave a comment below and let me know whether or not you like it, and if you prefer we just stick with the way we used to do recipes.

Slow Carb and Paleo Recipes and Tips for the Holiday Season

I know you’re all getting ready for the holiday season and that normally means food.  Lots and lots of food.  And potential to pack on a few pounds that never really go away.

No one wants that, do they?

Keep the menu lean and healthy with one of these holiday recipe ideas put out by some friends of the Slow Carb Foodie.

A fantastic almost freebie from Jason over at Finding My Fitness (and a regular contributor here) has put together an ebook with Thanksgiving tips and tricks for Slow Carb and Paleo eating so you and your family can enjoy a happy and healthy holiday.  Since the date is fast approaching, he’s lowered the price to $1 – a steal!  Even if you miss it, check it out for the rest of the holiday season.  There’s 7 pages on preparing the perfect poultry,  7 scrumptious sides, 6 decadent desserts, 3 delicious drinks!  You’ll be set for the rest of 2012.

Looking for a healthy way to stuff your bird?

Check out this recipe for Paleo “rice” stuffing – made with cauliflower.  Looks yum!

Need some fresh ideas for what to do with your turkey leftovers?

This looks like a super easy recipe for Turkey and Black Bean Soup (ignore those crackers in the picture!)

Need some post Thanksgiving reading material while you surface from your Turkey coma?

If you were somehow under a rock and haven’t heard, Tim Ferris has just released the Four Hour Chef.  I’ve got mine on my Kindle and can’t wait to start reading this weekend.  Make sure you order a hardcopy (or the digital version!)

For those of you in the US, I hope you all have a happy and healthy Thanksgiving holiday.  I’m on vacation in tropical Northern Queensland, Australia for the week, so no Turkey for me.  I’ve been enjoying (a few too many) cocktails, doing some business planning for 2013 and trying to relax by the pool.  Next week I’ll be back to Melbourne, and looking forward to finally enjoying some summer weather.

Paleo Holiday Recipes

Guilt-Free Egg Nog For The Holidays!

Paleo egg nogThis is a guest post from Jason of Finding My Fitness

It’s crazy to think that you can go to the grocery store and see Christmas decorations already (at least here in the U.S.).

Around this time, I usually love to start drinking egg nog. There’s a problem though.

I can’t stand it anymore.

That’s not entirely true. I love it in theory. But then I start drinking it, and it’s so sweet that I can’t take much of it. Plus it’s too thick for me. I’ve given up milk for water long ago.

Then I found a recipe on Mark’s Daily Apple for a Primal Egg Nog. It’s a good recipe, but it needed a bit of help for my palate. This one is totally dairy free and uses honey instead of syrup.

Here’s my mostly-paleo, even sort-of-slow-carb egg nog. I hope you like it!

Ingredients

  • 3 cups coconut milk, divided
  • 4 egg yolks, beaten
  • 1-2 tbsp organic honey (depending on how sweet you want it)
  • 1 tsp vanilla
  • ground nutmeg or cinnamon for garnish

Directions

  1. In a saucepan, combine the egg yolks, 2 cups of coconut milk, and honey.
  2. Over a medium-low heat, stir the milk continually until it starts to thicken, about 10 minutes. It’s important to gently stir the whole time.
  3. When it’s done with the heating, cool it in an ice bath until it gets to room temperature. You have to cool it quickly so the yolks don’t cook. Keep stirring for a few minutes.
  4. At this point, add the rest of the coconut milk and the vanilla. Maybe even a dash of nutmeg. Stir well.
  5. Before serving, garnish with some nutmeg or cinnamon.

Play around with the sweetness. Err on the side of less and adjust up.

I love that this egg nog is thick but doesn’t seem to coat your mouth in a film like its dairy counterpart does. And it doesn’t put you into a diabetic coma.

And especially if you love coconut, this will be right up your alley!

Incidentally, I’m just about finished with a Thanksgiving Recipe e-book, and this is one of my featured recipes. If you want to have a healthy Holiday season, this is an e-book for you.

Folks on my mailing list will hear about it first and get a hefty discount, so if you’re interested, you might want to get on the list. You’ll also get 10 of my favorite slow-carb recipes as a thank-you for signing up.

Happy holidays!

I’d love to hear from you. What is your favorite holiday-time drink? How can you modify it to fit within paleo/slow-carb guidelines?

-j

Jason has been overweight his whole life and is on a journey to being healthy and fit. He writes about his 4 Hour Body adventures with tips, encouragement, and advice on FindingMyFitness.com. Subscribe to his newsletter to get some more great slow-carb recipes!

Intermittent Fasting: The Quickest Way To Look Sexy In A Bathing Suit

This is your plate on IFThere’s a really great way you can quickly lose body fat, and it’s more simple than what you’re currently doing.

No, I’m not going to tell you to cut calories or starve yourself. That doesn’t actually work in the long term, because once you start eating the calories again, you put the weight back on.

What I want to briefly talk about today is the practice of intermittent fasting. It could change the way you approach your goals for a while.

What is Intermittent Fasting?

The first time I read up on it, I thought IF was simply skipping breakfast. The more I read about it, the more I realized that you really don’t have to skip breakfast. You can, but it’s not essential.

The really quick overview behind IF is that you give your body several hours with no intake so that it can begin to burn the body fat it’s stored more efficiently.

Why would I want to do that?

Our bodies can be lazy. They burn the easiest stuff they can get first, and that happens to be glucose. Once the glucose is gone, they realize they better start burning some fat.

Intermittent fasting has been shown to have an array of benefits that include (but are not limited to):

  • rapid fat loss
  • increased insulin sensitivity
  • more efficient use of the glucose you do consume
  • lowering blood pressure
  • easier tissue repair (some say anti-aging benefits)

So how do you do it?

There are many forms of IF from what I’ve seen, but one of the easiest methods is a 16-8 schedule. Basically, you don’t eat for 16 hours and then you eat within an 8 hour window. When I did it, for example, this was my schedule:

  • 6am – Wake up
  • 10am – Breakfast
  • 2pm – Lunch
  • 6pm – Dinner
  • 10pm – Go to bed

I still ate all the calories I would have, I just condensed my intake to a shorter window.

A couple days during the week I experimented with this I would only eat breakfast at 10am and dinner at 6pm. Both meals were bigger than “normal”.

You could also completely skip a whole day of meals to spice things up.

Tips to help you get going

  • Incredibly important: Don’t try IF if you don’t have everything else dialed in. Your food quality should be superb, you should be getting decent exercise, and your sleep should be long and restful. If all that’s in line, then proceed with some IF experimentation. IF stresses your body, so if you’re already stressed for other reasons, take care of those first.
  • Keep busy. When you’re not used to fasting, it can be exhausting trying to stick to it. That’s why I like the 16-8 schedule. I’m not going too long after getting up before eating, and I’m not spending too much time in the evening to get bored. On the days I only ate twice or did a whole-day fast, if I was busy I hardly noticed it. When I was bored, I felt incredible hunger pains.
  • If you want to take as much advantage of the fasted state as you can (and its ability to mobilize the stubborn fat), do some mild cardio when you’re nearly done. For example, you might go for a 30-45 minute walk (or longer, if you can) in the morning when you wake up or a bit before eating your first meal.
  • Drink some caffeine. It’s a stimulant (as if you didn’t know…) that actually works to unlock the fat stores while in a fasted state to be burned more.

Further reading

If you’re interested, I highly recommend checking out some other sources. Here are the sources I went to when I was learning about IF:

To Eat or Not To Eat, That Is The Question. – Robb Wolf’s Blog
Is Intermittent Fasting Healthy? – Mark’s Daily Apple
The Myriad Benefits of Intermittent Fasting – Mark’s Daily Apple
Intermittent Fasting and Stubborn Body Fat – Lean Gains
(Lean Gains is actually one of the foremost authorities in IF, so if you really want to go deep, check out many of his articles).

And if you’re interested more about my personal experience with it, check out my post on intermittent fasting on Finding My Fitness.

What are your thoughts on intermittent fasting? Is it just a bunch of baloney? Would you ever try it? Let us know in the comments!

Jason spends most of his time writing about his adventures with fitness on the 4 hour body and paleo diets. Check out his newsletter and get 10 more free slow-carb recipes.