Skinny Chef

/Skinny Chef
Skinny Chef 2021-04-30T14:51:29+00:00

“Never trust a skinny chef” is a phrase I have heard through the years and am often asked if I ever eat the delicious food I make.

What’s my secret?

Intermittent Fasting and Whole Foods.

There are SO many levels of Intermittent Fasting, but it seems like a lot of times people think, “OMG, she doesn’t eat for seven days in a row and only drinks water!!!” Negative. No one in the world would want to be around me if I EVER went a week without food. I’d probably be plotting how to turn my closet door into a five-course meal if that was the case.

People often talk about how much they love food and could never fast (I used to be one of them), but to say my life completely revolves around food would be a huge understatement. Between cooking and baking all day at work as a chef, I also write cookbooks and develop a large amount of recipes that are shared here on my site. I’m CONSTANTLY surrounded by food: making food, talking about food, writing about food, dreaming about food, waking up in the middle of the night and concocting new recipes in my head, watching food shows, and researching recipes…I’m literally drowning in food on a daily basis. My life is like the movie “Cloudy with a Chance of Meatballs” with food raining everywhere.

My success with Intermittent Fasting doesn’t involve the number on the scale, since my goal weight was reached before starting IF. In 2017, extreme stomach pain landed me in the doctor’s office. I remember being curled up in a ball in tears because I was so hungry, but terrified to eat because I didn’t know what was causing so much pain. I was diagnosed with IBS (Irritable Bowel Syndrome), Gastritis, and SIBO (Small Intestinal Bacterial Overgrowth) all at the same time after multiple tests were run and several medications that didn’t work or made me feel worse. Turns out that fourteen years of birth control and being put on antibiotics 4-5 times a year for 10 years completely destroyed my gut health. The only thing the gastroenterologist suggested that I look into after the diagnosis was to try the Low FODMAP diet, and sent me out the door with a pamphlet on Celiac Disease (which I didn’t even have). From there, I went down multiple rabbit holes learning about nutrition and health.

So, the first thing I cut out was gluten and sugar, and my psoriasis cleared up almost immediately. Changing the quality of my food made a huge impact on how I felt, and the weight slowly started to come off and I began to feel better. Once I got to my original goal weight, I started having digestive issues again and decided to cut out dairy and alcohol. Another 10 pounds fell off and my goal weight was achieved, but my diet was incredibly limited and I was STILL having gut issues and unpleasant reactions to foods. I missed eating regular foods on occasion. A lot. I dreamed of the days I could make Chicken Cordon Bleu from scratch at home or enjoy a plate of cheese ravioli drenched in alfredo sauce without paying the painful consequences from eating it.

When I first started IF, I was thrilled to be able to eat those regular foods that I loved so much again. Pasta? Yes! Bread? Yay! Cheesecake? Get in my belly!! Unfortunately, I started to overdo it too quickly with the old foods that upset my gut, and started having the symptoms again. I had also started getting lax with my eating window, expanding it longer and not giving my system a chance to heal properly.

So, I jumped back on the non-existent wagon with consistent 16-18 hour fasts. I noticed a HUGE improvement within 3 days. My stomach felt better. I had more energy. I slept better. My hormones started balancing out and my moods were very even-keeled and stable, as opposed to the highs and lows I was so used to experiencing. Although my weight didn’t change, I started losing inches off my waist and hips, and went from a size 8 to between a 4-6. My arms started to get more toned, even though I hadn’t worked out in a few months. My bloated gut started to gradually reduce, and I was able to drink wine again without breaking out in hives.

The funny thing is that I technically started fasting as a teenager, but didn’t know it. My dad jokingly used the word saddlebags one day (at 5’7 and 122 pounds), and I freaked out because I thought that meant I was fat…you know, those irrational teenage hormones went completely bonkers. That’s when dieting started. After severe caloric restriction and binge-eating every time after I crashed, I heard about my dad’s business partner who ate whatever he wanted until 3pm and lost weight. So, that’s what I did. I went to bed at every night feeling extremely hungry, but stuck to it. Even though what I was eating was completely unhealthy (waffles and cereal for breakfast, pizza and double-orders of French fries for lunch, candy bar and chips for snack), I lost weight. Fast forward into my twenties, I started gaining weight as soon as I hit the age of 21- can’t imagine why. After experimenting with Weight Watchers, Calorie-Counting, Paleo, Keto, Vegetarian Diet, Vegan Diet, Food Combining, 3 Day Diet, SlimFast, Low FODMAP Diet, Whole 30, Anti-Inflammatory Diet, Liver Detox, Anti-Histamine Diet, and several other diets over the years, this is hands-down the best lifestyle I have adopted. Having my first child skyrocketed my weight, and I have experience with yo-yo dieting. I was overweight for my height and build after having children and started battling health issues.

One of the biggest improvements I have personally seen with Intermittent Fasting and Whole Foods is my mental health. I have battled anxiety and depression since I was 11 years old, with more emotional ups and downs than stable. Within a week of IF, I saw a huge difference in my emotions staying stable and even not having PMS symptoms! I was able to drastically decrease my anti-anxiety medication! Only the future will tell with how my hormones will continue to be stabilized, but I look forward to seeing how that plays out.

Before going to culinary school at the age of 33, I didn’t know how to cook. Everything I made came from a can, a box, or thrown in the microwave from the freezer. My non-foodie husband didn’t marry me for my cooking skills, yet he ended up with a chef. My recipe library is FILLED with recipes: quick and easy, from scratch, Keto, Paleo, Vegetarian, Gluten-Free, and etc. It is truly the melting pot of recipes, but Intermittent Fasting is what gave me the freedom to overcome emotional eating, heal my gut, and make food “window-worthy” to easily maintain my weight loss.

Overall, my diet is still 80-90% Whole30 compliant foods (fruits, vegetables, meat, eggs, nuts, healthy fats) with more flexibility for whatever I want 2-3 times per week. My goal is to keep experimenting with my eating windows as time goes on and my body heals. It took years to create the damage, so it’ll still take some time to heal. I’m still currently sticking with 14-16 hour fasts, with longer eating windows on the weekends and shorter ones during the week. I would love to help spread the word of how a “skinny chef” is able to maintain a healthy weight while still creating delicious meals and desserts!

I do not count calories, carbs, fat, protein, etc. However, I do make sure to eat good quality foods most of the time and drink around 1 gallon of water per day. I still have a glass of wine or martini 2-3 times per week, depending on the week and what we’re up to. The flexibility of this lifestyle is extremely sustainable, and the “schedule” can change depending on our life schedule.

As of right now, here is what my daily fasting schedule looks like:

14 hours of fasting, eat 3 meals and 1 snack in a 10 hour window (usually 8am-6pm)

Here are some of my favorite books about Intermittent Fasting!