Six months have passed since I did my Intermittent Fasting one year update and I have so much more to share with you. I'm dishing on all of the positive changes I'm seeing in my health after adopting intermittent fasting for the past 18 months. 

Disclaimer: Please consult your doctor before trying intermittent fasting, especially if you are currently taking medications. Intermittent Fasting is not advised for women who are pregnant or breastfeeding.

The last time I gave you an update, I shared that I lost 29lbs through intermittent fasting. When I reached that weight, I no longer wished to lose any more, so I made a few changes. Mainly, I introduced cream back into my morning coffee, which I was previously drinking black. I was curious about whether the weight loss would plateau or if I would continue to lose weight. I'm happy to say that the most I ever lost was one more pound and I have happily plateaued at my current weight. 

⚜️ Time Stamps for the video 0:00 Disclaimer 1:11 Did I lose more weight? 3:05 What I adjusted 5:24 Weight loss and clothing 6:19 The biggest change: my face 8:20 IF & inflammation 9:13 The feeling of being done 10:38 Snacking is so not chic 11:33 Consumption snobbery 12:34 Clarity of mind 13:16 Portion sizes 14:52 Weight loss plateau 16:26 The rate it occurred 17:27 What time do I eat? 18:35 Tips to avoid hunger pains 19:15 What time do my kids eat? 20:39 Do I do it every day? 21:00 What about a night out? 22:24 Email from Marianne 25:15 Mrs. Beeton & fasting

Everyone will have different results with intermittent fasting and my results might not necessarily be your results. I have also seen major improvements to my health in other areas too. I used to suffer from chronic sinus infections, which contributed to an overall puffy effect on my face, as you can see in this "before" picture. 

I am not sure if there is a correlation, but my chronic sinus infections have ceased since I began intermittent fasting and you can notice the swelling and inflammation has left my face as is evidenced in this "after" picture: 

You can also see the weight loss dramatically in my old clothing, which used to fit me quite snugly. 

Overall, I am very happy with doing the intermittent fasting 16:8 method. It has become a way of life for me. In today's video I share details about all of the results I've noticed. 

I also answer many of your questions. If you have further questions, please leave them for me in the comments and I can potentially address them in a follow-up video. 

Here is the Healthline article I referenced. 

Thank you for watching today's video. 

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I'm sharing four elegant fall dinners in today's What's for Dinner? video. 

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Seared Scallops with Parsley Caper Compound Butter

Ingredients

Scallops

• 15 to 20 Scallops
• 4 Tablespoons of oil 
• salt and pepper
• juice of one lemon

Parsley Caper Compound Butter

• 8 Tablespoons butter, softened
• 1/2 cup minced parsley
• zest from one lemon
• 3 Tablespoons capers, drained
• salt and pepper

Instructions

1. Combine the butter with parsley, lemon zest, capers, and salt and pepper (to taste). Massage with your hands until the ingredients are well-incorporated. Roll into a log and set aside. (After using the butter in this recipe, roll it in parchment paper and place in a freezer bag and keep in the freezer for future use.)
2. Pat the scallops dry with a paper towel. Season with salt and pepper. Heat 2 tablespoons of oil on high heat and add the scallops to the skillet. Cook the scallops around 2 to 3 minutes per side. Remove from heat and squeeze lemon juice on them. 
3. Serve with a pat of melted compound butter and steamed vegetables or whatever side you desire. Enjoy! 

Sun-Dried Tomato Chicken Pasta

This recipe is adapted from The Best 30-Minute Recipe

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Sun-Dried Tomato Chicken Pasta with Broccoli

Ingredients

• 2 boneless, skinless chicken breasts, cooked
• 1/4 cup butter
• 1 small onion, diced
• 1 tablespoon minced garlic
• 1 sprig fresh thyme
• 1/2 cup white wine
• 1 1/2 cups chicken broth
• 2 tsp cornstarch dissolved in 1 Tbs water
• 2 cups steamed broccoli
• 1/2 pound penne or fusilli pasta
• 1/2 cup of pasta cooking water, reserved
• 1 cup sun-dried tomatoes, drained
• 1 cup grated Asiago or Parmesan cheese
• salt and pepper to taste

Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. Season the chicken with salt and pepper and cut the cooked chicken into smaller strips. Set aside.
3. Add butter to the skillet and melt it over medium high heat. Sauté the onions until they are soft, about 5 minutes. Stir in garlic, thyme, and wine and cook for 2 minutes. Stir in the broth and cornstarch slurry and simmer until thickened. Stir in chicken, sun-dried tomatoes, steamed broccoli, salt and pepper. Finally, add the cheese and stir. Add reserved pasta water to thin out the sauce if it gets too thick.
4. Pour the sauce over the pasta. Serve with extra cheese. Enjoy! 

Miso-Glazed Salmon

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Miso- Glazed Salmon

Ingredients

• 3 Tbs white miso paste
• 2 Tbs rice wine vinegar
• 2 Tbs sugar
• 2 Tbs soy sauce 
• 4 salmon filets
• Sesame seeds for topping

Instructions

1. Whisk together the miso paste, rice wine vinegar, sugar, and soy sauce. Spread over the salmon filets and allow to marinate for a few hours or overnight in the refrigerator. 
2. Preheat the oven to 400 degrees F. Roast the salmon for 20 minutes, or until cooked through. Sprinkle with toasted sesame seeds. Serve with brown rice and steamed vegetables or whatever side dishes you enjoy. 

Skillet Beef Pot Pie with Filet Mignon 

This recipe is adapted from The Best 30-Minute Recipe

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Skillet Beef Pot Pie with Filet Mignon

Ingredients

• 1 package refrigerated biscuits
• 2 8-oz Filets Mignon
• 2 Tbs oil
• 1 onion, chopped
• 1 cup mushrooms, halved
• 1/4 cup flour
• 2 garlic cloves, minced
• 1/2 cup red wine
• 2 1/2 cups beef broth
• 1 Tbs tomato paste
• 1 sprig fresh thyme
• 1 cups frozen peas and carrots, thawed
• salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Season the steaks with salt and pepper. Brown the steaks in oil on both sides until they are seared on the outside and medium rare in the middle. Cut into cubes and set aside. 
2. Add some more oil to the pan and sauté the onions and mushrooms along with a pinch of salt. Cook until onion is brown, about 5 minutes. Add garlic. Stir in flour and cook for one minute further. Stir in the wine and cook for another minute. Add the broth, tomato paste, and thyme. Cover and cook until the sauce thickens for around 10 minutes. Add the peas, carrots, and steak to the sauce and simmer until fully heated through. Season further with salt and pepper, if needed. 
3. Bake refrigerated biscuits according to package directions. Top each individual serving with a buttered biscuit and sprinkle chopped parsley on top. 

News

📍Join us for The Chic Assignment for September

📍Jennifer is a guest speaker at the I Heart Planners Get Organized HQ event this fall. Sign up to get your free ticket.

📍Jennifer is featured in My French Country Home Magazine in the July/ August issue. 

📍Jennifer is featured in Fatherly Magazine in an article on children's table manners. 

📍Please note: the blog will be under construction and moving to Wordpress very soon. I'll make the announcement with more details as soon as I can. Those of you who get this blog delivered into your email might see a temporary pause in email notifications. Thank you for your patience. 

📍*NEW* The Ten-Item Wardrobe eCourse is newly updated and back online with all new video, text, and new lessons. If you have previously purchased the ten-item wardrobe eCourse, you can access all of the new changes for free.

📍If you are looking for more content, consider becoming a member of The Daily Connoisseur through the MEMBERSHIPS feature. I publish one vodcast every Friday and do one livestream or zoom call once a month. It only costs $1.99 a month. There are also upper tiers available for people who are interested in supporting the channel on a higher level and receiving monthly mentions in the videos. 

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Comment of the Week

Robert Martin writes, "Very inspirational. Another quote that motivates is Annie Dillard's "How we spend our days is, of course, how we spend our lives."

Robert, that is another great quote to emphasize the importance of time. Thank you for sharing that with us.

I hope you enjoyed today's What's for Dinner video. I would love to hear about any recipes you and your family are enjoying this fall season...

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