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How the Skinny Chef Stays Skinny (Let's Talk Intermittent Fasting)

  • Writer: Chef Rod
    Chef Rod
  • Jul 4, 2024
  • 2 min read

Hello folks, and welcome back to the second edition of the Skinny Chef Weekly Blog! This week's topic is all about my weekly routine of intermittent fasting. Most people say to me, "Rod, you're skinny because it's genetics!" Let me give you a sneak peek into the magic of intermittent fasting and how it works wonders in our bodies. Our go-to energy source is the glucose from the carbs we munch on a daily.


But here's the kicker—our bodies start torching fat for fuel only when glucose runs dry. Intermittent fasting is like flipping a switch, letting our bodies tap into stored fat for energy. This incredible process, known as "ketosis," releases fatty acids called ketones into the bloodstream, powering up our bodies like never before.


Now, I have to give a shoutout to my amazing girlfriend, Shadre. She’s been my rock, keeping me on the straight and narrow. She definitely got her discipline from her "Mama," if you catch my drift. Without further ado, here are my three ultimate fasting regimes:


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The Beginner's Routine (12:12)

Eating window: 12 hours

Fasting window: 12 hours

Examples: Eat between 6 AM and 6 PM, 8 AM and 8 PM, or 10 AM and 10 PM.

This routine eases beginners into fasting with minimal effort, and you won't experience any hunger pains.


Ambitious Pushers Routine (16:8)

Eating window: 8 hours

Fasting window: 16 hours

Examples: Eat between 9 AM and 5 PM, 11 AM and 7 PM, or 12 noon and 8 PM.

This routine fits into most people's busy lifestyles and is suitable for nearly everyone.


Champs Routine (20:4)

Eating window: 4 hours

Fasting window: 20 hours

Example: Start your fast after dinner and wait 20 hours until you eat again. This means you only eat once a day, like the Skinny Chef does!

Let me break it down for you, fellow champs! My weekly routine starts at the break of dawn, 4 AM. I use a very special ingredient that helps me get over the finish line without compromising my body: a secret immune booster that picks me up when I feel like I have nothing left in me.




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Irish sea moss pictured above




Let's briefly talk about Irish Seamoss and how it keeps me a champ five days a week! Without diving too deep into Irish Seamoss (we'll save that for the next blog), it's a type of seaweed, a superfood that boosts the immune system and contains 92 minerals that help me reach the champ finish line!

I kickstart my day at 5 AM in the kitchen, which keeps my mind and memory sharp and boosts my energy. Forget coffee—let's all try to introduce a blend of seamoss into our morning juice.



Well, that's all, folks! Same time, same place! I'm looking forward to hearing your insights!




1

Searing the Beef

Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.

1

Searing the Beef

Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.

1

Searing the Beef

Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.

1

Searing the Beef

Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.

Notes
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1

Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.

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1

Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.

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1

Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.

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3.jpg

1

Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.

Instructions

Quality Fresh 2 beef fillets ( approximately 14 ounces each )

Quality Fresh 2 beef fillets ( approximately 14 ounces each )

Quality Fresh 2 beef fillets ( approximately 14 ounces each )

Beef Wellington
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Beef Wellington
Fusion Wizard - Rooftop Eatery in Tokyo
Author Name
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average rating is 3 out of 5

Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.

Servings :

4 Servings

Calories:

813 calories / Serve

Prep Time

30 mins

Prep Time

30 mins

Prep Time

30 mins

Prep Time

30 mins

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Lendy Spires
Lendy Spires
Jul 04, 2024

Very informative and interesting. I agree with you Chef Rod that intermittent fasting is the quickest way to loose fat and transforming.🙏🏼

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Chef Rod chikapa-phiri
Chef Rod chikapa-phiri
Jul 05, 2024
Replying to

Yes it is indeed Lendy!

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