I’m sure by now you’ve heard all about intermittent fasting as more and more holistic doctors are recommending  fasting as a treatment for a number of health issues.

Intermittent fasting is defined as a period of time when you don’t eat—typically around 16 hours, though for women it’s usually no more than 14 hours. That said, adding or subtracting a few hours is generally okay. I practice intermittent fasting and have done so for a number of years. What I have found is that it not only does it improve my energy levels, but it also helps to heal my gut and helps to treat some of my autoimmune issues.

Here are SIX more reasons why I’m a fan of intermittent fast:

1. Intermittent fasting helped my digestion.

2. Intermittent fasting makes my cravings go away.

3. Intermittent fasting gives me so much more energy.

4. Intermittent fasting helps with joint inflammation.

5. Intermittent fasting helps decrease body fat in a manageable way.

6. Intermittent fasting helps to slow the aging process

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One of my favorite things about intermittent fasting is breaking my fast! And it just some happens that a slice of this Vanilla Cake has plenty of healthy fat and protein to start my day on a high point.

Vanilla Cake…but better

INGREDIENTS

• 2 cups almond flour

• 1 /3 cup vanilla protein powder

• 1/2 teaspoon baking soda

• 1 Tablespoon cinnamon (optional)

• 1/2 teaspoon nutmeg (optional)

• 1/4 teaspoon pink Himalayan salt

• 3 medium eggs (Vegan adaptation; puree of one ripe plantain or 3 flax eggs)

• 1/3 cup applesauce*

• 1/4 cup melted coconut oil

• 1/4 cup maple syrup

• 1 sliced starfruit; or preferred fruit

• 1 Tablespoon maple syrup

• 1 Tablespoon vanilla extract

* I actually used a tub of 2nd generation Gerber apple/cherry sauce!

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DIRECTIONS

Preheat the oven to 350°F. Place parchment paper at the bottom of a 8” cake pan and grease the sides with coconut oil. Whisk together wet ingredients, then incorporate dry ingredients. Mix well until batter is formed (it’ll be pretty thick).

Pour into a prepared pan and bake 20-25 minutes. Allow to cool before removing from pan. Double the recipe for a two layer cake.

For the Frosting…

For the frosting, I combined in a high-powered blender until smooth:

• 1/2 cup cashews,

• 1/4 cup shredded coconut,

• 1 5 oz. container Kitehill greek yogurt,

• 3 Tablespoons cacao powder

• 1/4 cup coconut water

• 1/8 teaspoon nunaturals stevia