Fasts

In the common Orthodox fasting tradition, we typically abstain from meat, dairy, and eggs. On stricter days, we may also abstain from fish, wine/alcohol, and oil (often olive oil). Practice varies by jurisdiction and personal blessing.

Think of it as a simple “plant-based” baseline (beans, grains, vegetables, fruit, nuts), with additional restrictions on certain days.

Many Orthodox fast on Wednesdays and Fridays, and during the four major fasting seasons: Great Lent, the Apostles’ Fast, the Dormition Fast, and the Nativity Fast. There are also a few single-day fasts (for example, the Beheading of St. John the Forerunner and the Elevation of the Cross).

Calendars can differ slightly by jurisdiction, so it’s best to follow your parish calendar and your priest’s guidance.

If you’re ill, pregnant, nursing, traveling, or have other constraints, speak with your priest. The Church applies fasting pastorally, with compassion.

Start small and get a blessing. Many people begin by keeping Wednesdays and Fridays, or by abstaining from meat first, then adding other elements over time.

Keep the fast nourished (beans, lentils, whole grains, vegetables), add a little extra prayer, and pair it with mercy—almsgiving, patience, and forgiveness.

No. Food is a concrete training tool, but the heart of the fast is repentance, prayer, and mercy. The goal is not to “eat the right things,” but to learn humility, patience, and love.